First Eneryg Star rated Combi Oven - Manitowoc Convotherm OGS 20.20

 Manitowoc Foodservice proudly announces that the Convotherm® Combi Oven OGS 20.20 model is the first commercial combination oven to receive an ENERGY STAR® rating. The OGS 20.20 model has an Advanced Heating System with high efficiency (forced air) gas combustion and efficient water usage for maximum energy savings. We are in the process of testing more of its top selling Convotherm combi models to receive the ENERGY STAR rating in 2013. Learn more about the features and benefits of the Convotherm Combi Oven OGS 20.20 Click here.
In many states, rebates are available for operators who purchase ENERGY STAR rated equipment or equipment that meets or exceeds ENERGY STAR standards. Many of the Convotherm Combi Ovens already meet these rebate guidelines. To find rebates in your state click here.
Manitowoc Foodservice has been an ENERGY STAR partner since 2001 and earned an ENERGY STAR Sustained Excellence Award in March 2013 for the company’s on-going efforts in sustainable practices. To see the Manitowoc Foodservice full portfolio of ENERGY STAR rated equipment visit our Sustainability website.

 Thanks for reading our blog!  Call us today at 800-252-5892 to learn about the services we can provide for your Illinois locations!

Illinois Branches:

Eichenauer Services

2465 N 22nd St Decatur, IL 62526 US

Phone: 800-252-5892 Website: http://www.esiquality.com/

Eichenauer Services

106 E McClure Peoria, IL 61603 US

Phone: 800-252-5892 Website: http://www.esiquality.com/

Eichenauer Services

405 S Neil St Champaign, IL 61820 US

Phone: 800-252-5892 Website: http://www.esiquality.com/
 

Illinois Satellites:
Springfield, IL | Bloomington, IL | Effingham, IL | LaSalle/Peru, IL | Mount Vernon, IL | Joliet, IL |
Quad Cities, IL (Moline, East Moline, Rock Island) | Marion, IL |
Metro East, IL (Belleville, Collinsville, Edwardsville, O'Fallon, Fairview Heights)

Manitowoc to release new ice machine brand - Koolaire

 Manitowoc Foodservice announced today that it is launching a new brand of cube ice machines marketed and sold under the Koolaire® brand name. Koolaire modular "Kube" ice machines are available in three convenient sizes, 22", 30" and 48" with 7 different production ranges from 250 lbs. to 1350 lbs. of ice per day.
"The Koolaire brand was designed and developed from the ground up to address the price driven, performance segment of the market", according to Sr. Product Manager, Murray Meyer. Koolaire is targeted to customers who buy on price and want basic features, but also want high quality and reliability. The Koolaire brand will be supported by Manitowoc Foodservice current distribution partners and service network.
More information about the Koolaire brand can be found at www.kool-aire.com and/or the Manitowoc brand at www.manitowocice.com.

 

 Thanks for reading our blog!  Call us today at 800-252-5892 to learn about the services we can provide for your Illinois locations!

Illinois Branches:

Eichenauer Services

2465 N 22nd St Decatur, IL 62526 US

Phone: 800-252-5892 Website: http://www.esiquality.com/

Eichenauer Services

106 E McClure Peoria, IL 61603 US

Phone: 800-252-5892 Website: http://www.esiquality.com/

Eichenauer Services

405 S Neil St Champaign, IL 61820 US

Phone: 800-252-5892 Website: http://www.esiquality.com/
 

Illinois Satellites:
Springfield, IL | Bloomington, IL | Effingham, IL | LaSalle/Peru, IL | Mount Vernon, IL | Joliet, IL |
Quad Cities, IL (Moline, East Moline, Rock Island) | Marion, IL |
Metro East, IL (Belleville, Collinsville, Edwardsville, O'Fallon, Fairview Heights)

Purchasing a refrigerator for a Commercial Restaurant Kitchen

A Refrigerator is one of the most basic elements of your commercial kitchen. Buying the best refrigerator for your kitchen is very important to store the perishable goods so that you can serve your customers without any delays. There is a refrigerator or a fridge in every household but the refrigeration needs of a commercial kitchen are way more extensive and cannot be covered by just any refrigerator. You should be well aware of the characteristics of a good refrigerator before you go out to buy one for your commercial kitchen.

Capacity

Refrigerators for commercial kitchens are usually larger than the ones used in households. A large sized refrigerator means that it is capable of evenly cooling the contents of the freezer. It is absolutely necessary that you look at a variety of models before you make the final purchase. You don’t want to end up buying a refrigerator only to realize later that there was a better model available in the market, so make sure that you have done your homework well.
If you need more space in your refrigerator then a model with smaller cabinets might be perfect for your kitchen. These cabinets are not only spacious but they also allow you to organize goods categorically inside your refrigerator which will make it easier for your staff to find the food items that they are looking for.
Make sure that you consider the available space when you buy a refrigerator. Buying a refrigerator that is too big for your needs will not only take more space, but will also consume more energy.

Energy Efficient

Commercial kitchen refrigerators are larger and more spacious, and therefore they consume more energy which will reflect in your already high electricity bill. Buying a refrigerator that is energy efficient will save you big bucks in the long run even if they cost a little more than other refrigerator models. Energy efficient models are usually highlighted by the manufacturers so make sure that you look for a model that not only fits your kitchen needs but is also energy efficient.

Low Maintenance Cost

Maintenance of a commercial kitchen refrigerator can cost a lot more than maintenance of a normal refrigerator, therefore buying a brand new model is always a wiser choice. Buying used refrigerator might seem like a better option in terms of savings but maintenance of used models will make them cost as much as a new model. The best way to control the maintenance cost is to buy a new model with warrantee. Make sure that you check your refrigerator periodically so that if there is any issue it can be resolved right at the beginning before it gets out of hand and costs you more.
Commercial kitchen refrigerators will prove to be an asset and will take you a long way in successfully running and organizing your kitchen. Fresher ingredients means better tasting dishes which will subsequently reflect in the success and popularity of your restaurant.

 Thanks for reading our blog!  Call us today at 800-252-5892 to learn about the services we can provide for your Illinois locations!

Illinois Branches:

Eichenauer Services

2465 N 22nd St Decatur, IL 62526 US

Phone: 800-252-5892 Website: http://www.esiquality.com/

Eichenauer Services

106 E McClure Peoria, IL 61603 US

Phone: 800-252-5892 Website: http://www.esiquality.com/

Eichenauer Services

405 S Neil St Champaign, IL 61820 US

Phone: 800-252-5892 Website: http://www.esiquality.com/
 

Illinois Satellites:
Springfield, IL | Bloomington, IL | Effingham, IL | LaSalle/Peru, IL | Mount Vernon, IL | Joliet, IL |
Quad Cities, IL (Moline, East Moline, Rock Island) | Marion, IL |
Metro East, IL (Belleville, Collinsville, Edwardsville, O'Fallon, Fairview Heights)

Commercial Range Cleaning Tips

The commercial range is the most versatile piece of equipment in your kitchen. They come in various widths and various top configurations. They come with open burners, griddle tops, hot top, French tops and charbroiler tops. Each aspect of the range requires special care, and if they care if given, your range will last longer.

Commercial Range Cleaning Tips

During the day, spills happen. Do your best to safely wipe up excess liquids from the range area. At the end of each shift, have your kitchen staff perform a more thorough cleaning process, but implementing some of the procedures below. Before thoroughly cleaning, be sure that the range is off and the top is cool.

Let everything cool down first.

Before you begin any cleaning or maintenance procedures, be sure to turn off your commercial range and allow everything to cool down, first.

• Clean as you go
  Whenever a spill occurs, be sure to wipe it up immediately. This will prevent the food from becoming baked on to the range top. If a spill extinguishes the pilot light on a gas range, you will need to clean the burner heads and pilot orifice before relighting it.
• Clean the grates
  Whether your commercial range is gas or electric, the burners can be removed for cleaning. Cast iron grates, common additions to gas ranges, can be cleaned by simply wiping down with a wet cloth. If they are in need of a deeper cleaning, these grates can be soaked in warm soapy water to break down the grease. Calrod heating elements, that are prominent on electric commercial ranges, can be wiped down the same way. If you choose to soak these elements, be sure to let them dry before plugging them back in!
• Clean under the grates or burners
  When your grates and burners are out for cleaning is a great time to clean under them. If your stove has drip trays, remove them and wipe them down. If they are wiped down daily, they will not be as difficult to clean. These can be soaked in warm soapy water if necessary. For gas ranges, wipe down the area underneath the grates.
• Empty scrap trays
  After cooking on a griddle, use a scraper to scrape off excess food products. Be sure to do this throughout the day. Not only will these keep your griddle surface clean, but it will also prevent taste contamination between foods. At the end of the shift, or the end of the day, pour water on your griddle and heat it to 150ºF or 175ºF and wipe down the area with a thick clean cloth.
• Clean the oven interior
  If the range comes with an oven base, that oven needs to be cleaned at least once a month; more frequently if there is a spillover. If it is a porcelain enamel interior, use a standard oven cleaner. For metal interiors, use a mild detergent and soft cloth.

Buy or Lease Commercial Kitchen Equipment

There is a thing that we always repeat when advising restaurant owners on kitchen equipment – it’s a onetime investment so better invest in the best. However, one thing that is understandable is that most people start with a small budget. Due to this reason, they face a very difficult situation of deciding whether they should buy or lease the equipment.

To be honest, each one has its own set of pros and cons. The choice of most suitable option may vary from person to person. It depends on countless factors, including the budget, space and future goals of the owner.
Now, we understand that these statements are doing nothing but further complicating the decision. So, without further ado, let us make a comparison between leasing and buying commercial kitchen equipment.

Leasing

Leasing commercial kitchen equipment means you will be able to use the equipment for a certain period of time. The lease period is usually two to three years. After the lease period ends, the equipment is returned to the owner.
Pros – There are many advantages of leasing the equipment. First of all, you don’t have to pay the full price of the equipment. This way, you can have the highest quality equipment for a fairly low amount of money. By the time the lease ends, the value of equipment has already depreciated a lot but you won’t be the one bearing the loss.
Cons – The only con here is that it won’t be possible for you to replace or change the equipment before the term ends. In case the equipment is damaged or broken before the term ended, you are not likely to get your payment back.

Buying

Buying means to simply ‘own’ the equipment. It may sound very tempting but it also has its downsides. Let’s take a look at its obvious benefits before discussing the drawbacks.
Pros – As a buyer, you are the owner and you won’t have to worry about expiration of the lease. You can use the equipment and sell it whenever you want. The equipment becomes your asset and you can borrow money against it if required.
Cons – One of the major cons is that you need a huge capital to buy your equipment. If your budget is not enough, you will have to compromise on the quality. Also, you are the one who will ultimately be hit by the depreciation.
Apart from these two options, some people also prefer hiring commercial kitchen equipment. In hiring, you pay monthly rent for as long as you use the equipment and then return the equipment when you are able to afford leasing or buying. However, hiring is generally considered a short term solution and that is why it is much preferred by catering services rather than restaurants.

Do you have a sustainable commercial kitchen?

Do you realize that a commercial kitchen that serves a number of people with food everyday can have an appetite of a huge monster that eats up a lot of energy itself? That’s right, a study shows that the kitchen amounts for more than 50 percent of a restaurants energy and utility bill. However, nearly 40 percent of the usage can be reduced by proper measures.
That is the reason people are now turning towards sustainable ways to make their kitchen greener and cleaner. Yet, when we talk about a green and sustainable kitchen, we are not just speaking of equipment and appliances that run on electricity. There is a lot you can do to make a kitchen sustainable in its true sense. It will not only help you cut cost but also reduce your carbon footprint.
The more responsible you are towards your environment, the more you will try. For starters, however, we have jotted down a few basic ways you can start a sustainable revolution in your commercial kitchen.

• Switch to Energy Efficient Equipment – You cannot restrict or limit the use of appliances and equipment in a commercial kitchen. While commercial equipments are designed to save time, they are huge power guzzlers. That is why the very first step towards a commercial kitchen involves replacing your normal equipment with Energy Star certified equipment and appliances. It is a onetime investment that can offer long term benefits and a clear conscience.
• Reduce Water Usage – Like electricity, water is essentially required in commercial kitchens and that too in large quantity. The best way to save on water usage is to regularly check for leakages and faults in connection. Secondly, use equipment designed to function efficiently with less amounts of water. Use pre-rinse spray valves and dishwashers that are certified by organizations such as PACE. These valves can save more than 150 gallons of water per day.
• Reduce Food Wastage – A recent study showed that nearly half a kilo of food is wasted for every meal served in a restaurant. The food is wasted not just as leftovers, but also during the washing, preparation and cooking process. It is the responsibility of a restaurant to reduce the wastage and amount of leftovers in commercial kitchens. Many restaurants are now focusing on recipes that require minimum food wastage. However, the next step is also necessary to ensure your staff is making the best of those recipes.
• Train Your Staff – No commercial kitchen equipment is green enough unless it is operated by a well trained and environmentally conscious staff. Training your staff in this aspect should top  your list. Small changes in the way things are handled in the kitchen are capable of introducing big changes. However, it is important to convey to them the reason these changes are required. Use interactive ways to teach and train them. Put charts and reminders where possible. Last but not least, encourage their efforts.

Of course, there is a lot more that is required to be done. However, the aforementioned tips will give you a push start and you will eventually find your commercial kitchen into an environmentally friendly place that isn’t too harsh on the environment or your budget.

Manitowoc Foodservice Launches Resource Library App in iTunes Store

Manitowoc Foodservice is proud to announce the release of our Resource Library App now available in the iTunes store. This app opens the door to quick and easy access to thousands of documents from more than 14 of our brands and places them wherever you are on your iPad.
Our library includes practically every product document associated with a brand in the Manitowoc Foodservice portfolio: Specification sheets, operations manuals, sales literature, CAD symbols and more. Users can locate, read, follow, tag or save documents locally using this one, very handy tool. Plus, it features a built-in PDF reader and an interactive tool that helps you manage your documents for quick access and saving documents right in the app for offline viewing. Document management is easy with our "Tag" feature that allows you to associate documents by project or any product category. A "Follow" function keeps you notified whenever a change is made to a document, including the reason for the change. This app will never be out of date as the app automatically delivers the most current versions of each and every asset it manages.

To download the app for free, click here or visit the iTunes store and search under the business category.

Eichenauer Service | Peoria & Bloomington | Restaurant Equipment Repair Service Parts

Commercial Kitchen Equipment 

Repair Service Parts

When your kitchen's commercial restaurant equipment needs maintenance or repair in Peoria and Bloomington Illinois Eichenauer Services can help.  For over 65 years they have been offering affordable, courteous and professional commercial kitchen equipment repair for their commercial customers in the Peoria and Bloomington Illinois areas.

Regardless of how small or big the repair is, you can count on Eichenauer Services to get the repair done properly, professionally and promptly, as it is understood a restaurant should not have a long down time, which can cause them to lose many customers.  Eichenauer services has multiple CFESA (Commercial Food Equipment Association) and equipment manufacturer trained technicians in the Peoria area.  As well as offering repair of restaurant equipment Eichenauer Services also suggest planned maintenance.  Planned maintenance on heavily used commercial kitchen equipment will save you money and help you prevent downtime.  Our Peoria, IL branch provides repair service on a wide variety of equipment for numerous equipment manufactures including:

• Cooking Equipment
  • Deep Fryers
  • Bakery Equipment
  • Pizza Ovens
  • Grills
  • Steamers
• Refrigeration Equipment
  • Ice Machines
  • Coolers
  • Freezers
  • Prep Tables
  • HVAC
• Beverage Equipment
• Sanitation Equipment
  • Ware-washing
• Holding Equipment
  • Cold
  • Hot

..........and many many more!!

Call us today at 800-252-5892 to learn about the services we can provide for your Peoria and Bloomington locations!

Eichenauer Services

2465 N 22nd St Decatur, IL 62526 US

Phone: 800-252-5892 Website: http://www.esiquality.com/

Eichenauer Services

106 E McClure Peoria, IL 61603 US

Phone: 800-252-5892 Website: http://www.esiquality.com/

Eichenauer Services

405 S Neil St Champaign, IL 61820 US

Phone: 800-252-5892 Website: http://www.esiquality.co

Illinois Satellites:
Springfield, IL | Bloomington, IL | Effingham, IL | LaSalle/Peru, IL | Mount Vernon, IL | Joliet, IL |
Quad Cities, IL (Moline, East Moline, Rock Island) | Marion, IL |
Metro East, IL (Belleville, Collinsville, Edwardsville, O'Fallon, Fairview Heights)

Manitowoc NEO undercounter ice machine

NEO is the overachieving undercounter ice machine

NEO undercounter ice machine means making ice in small spaces just got smarter and easier. Why you should PIC NEO undercounter ice machine

Performance - Enhanced production capacities make NEO the new standard in undercounter ice machines. NEO delivers up to 40 lbs.* more ice over a 24 hour period as our previous models but keeps the same compact footprint. Reliability has also been designed into NEO. A robust cabinet structure, time-tested and proven vertical evaporator and well-designed, modular construction that's been put through rigorous testing protocols, make for easy service and simple maintenance.
*Results vary depending on model.

Intelligence - Universally recognizable display icons that speak your language, whatever language you speak. Power, Delay, Cleaning, Bin Full and Service buttons provide on-the-spot feedback from your ice machine. Bright, easy-to-read indicator buttons are illuminated by long-life LED lights and are ideally placed on a slanted bin front for easy viewing and activation-no bending required!

Convenience - With its removable bin and low profile construction, NEO fits anywhere you need it to be. In addition to increased performance and intelligence, NEO undercounter ice machines provide operators a new level of product features tested in both the lab and the field delivering a better standard of cleanability, ergonomics, sanitation and serviceability. The simplified food-zone is easy to clean with rounded corners and relocation of key components outside the food-zone. We've also included thoughtful features like the use of thumbscrews to access components for faster cleaning without the need for tools. New exterior panels are easy to clean and fingerprint-proof. Finally, a new scoop design features a full comfort grip handle and two holder locations (left or right side) just inside the bin, above the ice, for quick and easy storage and access.

Learn more about the NEO Undercounter

How to keep from buying the wrong restaurant equipment for your commerical kitchen

Did you know that “shopping” for your kitchen should start in your kitchen? If you want to avoid making bad decisions about the expensive equipment you need to buy, remember these important factors about your kitchen and the products you are buying:

1. The Gas Requirements: One of the first things you should check in your commercial kitchen space is what your requirements are  (propane (LP) or natural gas). Identify the specific gas requirements of your kitchen and stick to them. This will save you money, time, and frustration when you find out that your commercial oven isn’t compatible with your kitchen.
2. Plumbing Needs: Certain items may or may not require plumbing (such as a braising pan or kettle) while others (like a steamer/broiler combos) must have a filtered water source. This will need more maintenance, but will increase the production rate of your steaming because you will not have to manually fill it. Assessing your plumbing needs before you buy will help you not only organize your commercial kitchen around the existing plumbing, but avoid buying a piece of equipment with features you cannot use.
3. External Factors: Did you know that elevation also comes into account when considering your industrial equipment? That’s right. If your building is over 2000 feet above sea level some commercial appliances will work improperly. There are various components and adjustments which can be made to make your equipment work, but many owners forget to look into it.

(Note: If you do buy the wrong type of gas fitting, attachments that can be purchased, but they will cost you. They are made for those who have existing equipment and move to a different location. If sending back the appliance won’t allow you to open on time, it might be worth the cost.)

1. Ventilation System Requirements: There are two types of hood which all commercial kitchen equipment requires. The difference is grease. Your fryer and most other cooking surfaces need ventilation hoods made to handle grease. If there is grease involved a “fire-suppression system” is also required. These are subject to inspection so be sure to contact a professional about your ventilation needs. Hood size, type, and height all matter when it comes to ensuring the safety of your staff and the perfection of your food.
2. The Other Side of Your Kitchen: Avoid buying equipment that won’t get the job done by properly assessing the volume you can expect from your clients. Whether you own a small deli, operate a pub, or service an entire hospital, your commercial kitchen equipment has to be able to handle the busiest times of your business well.

(Tip: When you make this assessment, don’t be stingy. Project your flow rates generously if you want to avoid having to re-buy inferior or overused commercial equipment because it did not handle the workload.)

1. Size Matters: Understandably, most of us consider our kitchen floor plan and equipment sized needs well before we head out to purchase, right… Right? This means taking measurements and sticking to them. If you head to the store, bring your tape. There is nothing that drives fear into the eyes of a commercial retailer like an entrepreneur with a notebook, a pen, and a tape measure. They already know what they want and they know you won’t be “settling” for anything, but exactly what you need.

Ready When You Are
The only thing you have left to do is head out and find the commercial equipment your kitchen needs at the price you want. You can start today by reading up on the latest products, booking yourself into the next trade fair and even browse some of the best products and reviews online. If you’ve done your homework you already know what you want, you just have to put a name on it. Bon Appetite!

Restaurant Equipment: Hot Plate

The tools you and your staff have to cook food in a commercial kitchen are directly related to how fast you can produce it. The faster you produce food, the more customers your business can serve. Even if it only one extra table an hour – the result is more profits for your business. Unfortunately a lot of restaurants (especially smaller locations) just don’t have the cooking power to be able to keep up to the busiest meal times. When this happens customers are waiting longer than they should for their food and satisfaction plummets.

There are a variety of ways you can help improve the speed of your commercial kitchen, but many of them are costly and time consuming. If you want to quickly and easily help significantly impact your kitchen’s ability to cook excellent meals, you should definitely consider buying a commercial hot plate.

What Can a Hot Plate do for My Business?
A hot plate is simply an extra set of stove top burners. This means that you can easily double or even triple the cooking capacity of your commercial kitchen for a fraction of the cost of having a new stove top installed. Like a countertop range, they can be powered with gas or electricity, so there is no worry about what type of power you are using in your business. The biggest advantage to having more burners is obviously the ability to have more food being cooked per hour. This can be a huge advantage to businesses as it allows you to serve more customers per hour.

How Much Should I Spend on my Hot Plate?
If you are just looking for a two burner hot plate, you don’t need to more than $700. From there, add about $100 for each additional burner, with high grade six burner models going for about $1500. One thing to remember about some hot plate designs is that they don’t offer the same potential as others. Two burner designs allow for a separate pot or pan on each burner, while most four or six burner models will only accommodate one or two extra pots or pans. There are exceptions to this like the Vulcan-Hart four burner hot plate with a step built in between the front and back burners. This is one of the only models to offer true four burner capacity.

Restaurant Equipment we repair & service

If you don't find your unit on our list of restaurant equipment we service or on the
equipment manufacturer listed, please give us a call at 800-252-5892. If we can't supply; we'll find who does.  All of these services are provided throughout our entire service area in Illinois.  We can also provide manufacture suggested planned maintenance on most of these pieces of kitchen equipment.  Also don't forget to visit our website to learn more about our company and services we provide.
www.esiquality.com

Our technicians are CFESA trained technicians! 

Hot Side (Cooking)

·         Blenders

·         Braising Pans

·         Broilers

·         Cabinets, Holding

·         Cappuccino Machines

·         Char Broilers

·         Coffee Makers

·         Coffee Urns

·         Cookers, Pasta

·         Dishwasher

·         Dispensers, Auto Fry

·         Dispensers, Hot Water

·         Drawers, Warming

·         Dump Stations, Fry

·         Filters

·         Food Processors

·         Fryers

·         Grills

·         Grills, Clamshell

·         Grinders, Coffee

·         Heaters, Booster

·         Heat Lamps

·         Kettles

·         Melters, Cheese

·         Microwaves

·         Mixers

·         Ovens, Convection

·         Ovens, Conveyor

·         Ovens, Rotary Rack

·         Ovens, Rotisserie

·         Proofers

·         Ranges

·         Slicers

·         Smokers

·         Steam Tables

·         Steamers

·         Steamers, Combi

·         Steamers, Convection

·         Toasters

·         Warmers

·         ... and many more!!!

 Cold Side (Refrigeration)

·         Cabinets, Holding/Display

·         Chillers, Blast

·         Coolers, Walk-in/Reach-in

·         Drink Machines, Frozen

·         Beverage Dispensers

·         Freezers

·         HVACs

·         Ice Cream Machines

·         Ice Machines (Follow link for more detail)

·         Refrigerators

·         Shake Machines

          ... and many more!!!