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)

Eichenauer Service | Central Illinois | Restaurant Equipment | Kitchen Equipment | Repair Service parts

When your kitchen's commercial restaurant equipment needs maintenance or repair in Central Illinois area (Decatur, Champaign, Springfield, Peoria, Pekin, Bloomington, Effingham) Eichenauer Services can help.

For over 65 years they have been offering affordable, courteous and professional commercial kitchen equipment repair for their commercial customers throughout the state of Illinois.

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 Central Illinois 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 Central Illinois area branches 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 Central 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 Ice Machine: How important is water filtration?

Ice is Food

The average human eats nearly 2 pounds of ice a day. As with every other food, safe ice handling and proper preparation are the only ways to guarantee a healthy, tasty product. Installing an inline filtration system on your commercial ice machine’s water supply assures that residual bacteria, accumulated minerals and other contaminants are removed from the water.

Which Filtration System to Buy

Commercial water filtration systems use one to three filters to totally clean your incoming water. The number you need depends on the size of your commercial ice machine.

	Cube Ice Machines	Flake and Nugget Ice Machines
1 Filter	Up to 650 lbs	Up to 1200
2 Filters	650 – 1300 lbs	Over 1200 lbs
3 Filters	Over 1300 lbs

When to Change

Ice filters need to be changed every 6 months. Failure to change the filter will cause your machine to work harder and wear it out faster.

Ice Contaminants

Ice is subject to a variety of contaminants. The most common occur when a machine is poorly maintained or the water supply has dissolved minerals or residual chlorine.

• Mineral Deposits:

Municipal water companies only remove contaminants that are harmful to human health. Many dissolved minerals are not harmful, therefore are not removed. Mineral laden water results in ice that appears cloudy and can make a drink smell and taste unappealing.

• Slime Build-Up:

Slime build-up can result from a poorly maintained ice machine. Ice made from a slimy machine will appear cloudy with a slight yellow, green or red tint and can cause illness, especially in those with weakened immune systems.

• Chlorination:

Chlorination is the process of adding chlorine to water in order to treat it and kill harmful germs. Residual chlorine remains in the water supply giving the water an unappealing taste.

If you have any repair service, would like to set up a professional planned maintenance on your ice machine, or you are interested in water filter systems for your ice machine please contact us at 800-252-5892.  We work on every major brand and can also supply replacement parts.

Eichenauer Services

2465 N 22nd St 

Decatur, IL 62526

Phone: 800-252-5892 

Eichenauer Services

106 E McClure 

Peoria, IL 61603 

Phone: 800-252-5892 

Eichenauer Services

405 S Neil St 

Champaign, IL 61820

Phone: 800-252-5892  

 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 Kitchen Equipment: How much does it matter?

We are used to words like “technology” or phrases like “the microwave has revolutionized cooking” when it comes to culinary equipment. Come to think of it, we never bother discussing the materials that go into making a meal andinstead devote all the focus to the recipe and the taste.

But the point is that there have been revolutions in the way human beings prepare food over the ages. The earliest discovery of fire was indeed a significant breakthrough, but the invention of gas stoves helped people to get rid of pollution, inconvenience, and the time wasted when cooking on fire.
Moreover, apart from the cuisine, the cooking equipment also tells a lot about the culture of a particular area. For instance, the ancient Mayan culture had fancy gourds with which they consumed chocolate. Another example is of the French people, who use a plethora of cutters that involve everything from chestnut papers to ham slicers, signifying their devotion to specialism.

But the real importance of kitchen equipment is discovered when you enter the commercial kitchen industry. This is because kitchen equipment determines how the food (which is the sole USP of a restaurant/hotel/take away) is prepared and served.

When we talk of commercial kitchen equipment, we are referring to the whole range of materials from pans and spatulas to grills and freezers.

The choice of materials largely depends on the kind of food you are offering. Specialty cuisine like Chinese food, for example, cannot be sold successfully unless you use “iron-plate” and clay pot dishes, along with long chopsticks.

However, some things are common to all kitchens, and freezers are the best example. If you can’t serve fresh food, you will not be able to attract customers or get certification and commendation from quality assurance agencies. Freezers allow you to keep fresh meat, vegetables, and dairy all year round, allowing you to stock items in the kitchen without constantly contacting the suppliers.

Another important question is, are brands really necessary? Remember that quality is the ultimate standard when you purchase commercial kitchen equipment, and branded items for the most part offer better quality than non-branded kitchenware.

But most importantly, proper maintenance is required if you want to have good value for money on your equipment. It has to be checked regularly so it provides optimum output. It is never a pleasant experience when your grill starts giving problems when an order arrives!

To sum up, cooking equipment matters a lot, especially when you are in the food business. So determine your menu, research the latest trends in the market, set a good budget, and be prepared to look after your equipment on a regular basis. Doing all this will never slow down your orders.

If you have any repair service or would like to set up a professional planned maintence please contact us at 800-252-5892.  We work on every major brand and can also supply replacement parts.

Eichenauer Services

2465 N 22nd St 

Decatur, IL 62526

Phone: 800-252-5892 

Eichenauer Services

106 E McClure 

Peoria, IL 61603 

Phone: 800-252-5892 

Eichenauer Services

405 S Neil St 

Champaign, IL 61820

Phone: 800-252-5892  

 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)

Cleaning your Commercial Deep Fryer

You should clean the tank of your commercial deep fryer on a daily basis. It sounds like a messy job, but in point of fact it isn’t so dreadful.

Here’s a breakdown of what to do:

1. Adopt a zen-like attitude if possible. Find the freedom inherent in duty.
2. Turn off the fryer and unplug it. Safety first, kids. Or actually, in this case, second.
3. Empty the contents of the filter or crumb-catch into a fire-proof container.
4. Wait for the oil to cool down to at least 150° F and drain it.
5. Remove fry baskets, basket hangers and the tank rack.
6. Remove all loose debris and scrub all surfaces with a cleaning brush.
7. For tough buildup, scrub with an abrasive pad.
8. Use a damp cloth to remove any remaining residue.
9. Refill with oil.
10. Clean and dry fry baskets, tank rack and basket hangers before putting them back.
11. Despite the fact that this wasn’t actually that hard, be sure to complain about it enough to maybe get a drink on the house or something like that.

So that’s that for your daily fryer cleaning regimen. Not too bad, right? Additionally, once a week you should give your fryer a more thorough cleaning:

1. After draining the oil, use warm water, dishwashing detergent and a degreaser to scrub the tank.
2. Drain the soapy water.
3. Rinse with water and vinegar to be sure no soap is left over.
4. Rinse again with water.

If you have any repair service or would like to set up a professional planned maintence please contact us at 800-252-5892.  We work on every major brand and can also supply replacement parts.

Eichenauer Services

2465 N 22nd St 

Decatur, IL 62526

Phone: 800-252-5892 

Eichenauer Services

106 E McClure 

Peoria, IL 61603 

Phone: 800-252-5892 

Eichenauer Services

405 S Neil St 

Champaign, IL 61820

Phone: 800-252-5892  

 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 Kitchen Exhaust Cleaning Tips

Why go for Exhaust Cleaning?
If you are running a commercial kitchen, then you would require exhaust cleaning on a regular basis. As grease and dirt builds up in the exhaust hood, bacteria and other contaminants soon find their way in. Eventually, this leads to the growth of mould and mildew.
Apart from the pollution aspect, exhaust cleaning is required to keep the kitchen exhaust working fine. A commercial kitchen is significantly heated as compared to a regular one, and if the exhaust hood is blocked in anyway, the whole place can literally go up in smoke.
Finally, exhaust cleaning is required because it falls under food and kitchen safety regulations. Although not a legal requirement, it will give a negative impression of your business practices. Moreover, your insurance provider may also ask you to show evidence that you have kept the exhaust well maintained.
For all these reasons, exhaust cleaning is extremely necessary.

When to Clean the Kitchen Exhaust?

As far as the legal aspect is concerned, laws of different places differ as to when you should opt for exhaust cleaning in a commercial kitchen. But generally, you have to carry out this procedure at least once a year.
Moreover, how often you should clean the kitchen hood also depends on the amount of cooking done in the room. The larger your business, the more cooking will be done in the kitchen, which means you have to clean the exhaust more frequently.

How to do it?

The exhaust hood, fan, and duct can be cleaned in 2 ways. You can either take a DIY approach, or contact a professional company to perform this service for you.
If you are taking the first approach, you have to start off by turning the exhaust fan off and halting all cooking activities to allow the exhaust to be cooked. You can unplug the fan or trip the breaker that gives it power.
You will require ammonia and a power steam cleaner to perform the job. A high-powered cleaner is required to tackle the heavy dirt and grease accumulation in a commercial kitchen, and you can always rent one from a hardware store. However, if you have to get your exhaust system cleaned regularly, it is a good investment to purchase a steam cleaner.
While you are doing the cleaning, make sure that all the kitchen surfaces including and surrounding the stoves should be well covered with plastic sheets or old newspapers.
Finally, if you are running a large business, then professional cleaning will be a better option for you. The larger the kitchen, the more expertise required to clean the exhaust system. However, do make sure that you hire only a certified cleaning company.

Eichenauer Services

2465 N 22nd St 

Decatur, IL 62526

Phone: 800-252-5892 

Eichenauer Services

106 E McClure 

Peoria, IL 61603 

Phone: 800-252-5892 

Eichenauer Services

405 S Neil St 

Champaign, IL 61820

Phone: 800-252-5892  

 

 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)

Essential Commercial Kitchen Equipment

When it comes to commercial kitchens, most people imagine it like James Bond’s car – fully-loaded with high tech gadgets and equipment. Have you ever imagined how useless some of that technology actually is and how they could have saved the millions they spent on those things? Well, Mr. Bond may not be on a budget but most of the restaurant owners are.

So, the very first thing you need to manage your restaurant budget is to make a proper, streamlined list in order to cut down all the unintentional and unnecessary expenses. What happens is that most of the restaurant owners are unable to resist the urge to buy every equipment/appliance they find in the store.  While most of this equipment may be like innovative gadgets that can reduce time and effort required for a job, they won’t be much helpful for smaller budgets.
So, before you end up helplessly spending all your money on things you don’t need, here is a streamlined list of necessary equipment to keep your temptations from straying in the store.

Cooking Range and Ovens

Commercial kitchen or domestic, you definitely need a cooking range. However, when shopping for an oven or cooking range, make sure you know the number of people you are likely to serve at a time. For most of the start-ups, a medium range stove or oven would be more than enough. For start-ups, it is best to stick to gas ranges as electric ovens can double your electricity expense and they also take a longer time to heat up.

Grills and Griddle

Most of the kitchens do require deep fryers and grills, more specific range such as Panini grill may not be necessary for everyone. You can choose a grill with a thinner sheet as it requires less heating time and energy. The thicker sheet grill, on the other hand, is more appropriate for larger kitchens as it can spread the heat more evenly over the large area.

Preparation Area

Preparation area is a must-have for all kinds and sizes of commercial kitchen. This is where the food is processed. To make things easier and faster, you must find a food processor with all the required features along with a proper mixer/blender and professional slicer. Moreover, this must be placed closer to storage shelves where most of the utensils are kept.

Cold Storage

Similarly, cold storage is also a necessary requirement for all kinds of commercial kitchens. Of course, the most heavy duty and high-tech refrigerator is not what every restaurant requires. Go for a medium range but top quality refrigerator which will be enough to meet your cold storage requirements. It is best to avoid spending on a walk-in freezer or refrigerator unless you need to store a lot.

Washing Station

A washing station may not sound like a necessity for the overly-frugal restaurant owners here. However, it is a onetime investment that can save the cost of hiring extra staff members for the job. Besides, depending on the area your kitchen is located in, the local laws might require you to have proper hand washing and dishwashing equipment.

Eichenauer Services

2465 N 22nd St 

Decatur, IL 62526

Phone: 800-252-5892 

Eichenauer Services

106 E McClure 

Peoria, IL 61603 

Phone: 800-252-5892 

Eichenauer Services

405 S Neil St 

Champaign, IL 61820

Phone: 800-252-5892  

 

 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 Foodservice New technology

Tablets and smart phones ensure that you are constantly connected to what is happening at home, work, and even your favorite sports team. That is why Manitowoc Foodservice has continued to invest in technology that will keep you connected and in the "know" while on the go. We started with creating apps for some of our top brands two years ago as a commitment to our operator partners to make Manitowoc Foodservice equipment information available where and when you need it.

Our library now offers nine apps that include training tools and design help. The latest addition is our Resource Library which provides specifications sheets, operations manuals, literature, CAD symbols and more. Practically every product document associated with Manitowoc Foodservice can be located, read, followed, tagged or saved locally using this one very handy tool. This app also includes a follow function to keep you notified whenever a change is made to the documents right in the app - including the reason for the change. It also allows you to save and folder documents for those times when you are not online. This makes training, trouble shooting and get the most out of your Manitowoc Foodservice equipment easy. Download this and our other apps at http://www.mtwapps.com.

Eichenauer Services

2465 N 22nd St 

Decatur, IL 62526

Phone: 800-252-5892 Website: 

Eichenauer Services

106 E McClure 

Peoria, IL 61603 

Phone: 800-252-5892 Website: 

Eichenauer Services

405 S Neil St 

Champaign, IL 61820

Phone: 800-252-5892 

 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.

Commercial Kitchen Storage Tips

Unless you are a multimillionaire owner of a seven star hotel chain, you are likely to be troubled by lack of storage-space in your commercial kitchen. Commercial kitchens, small or big, are high traffic areas where the staff is constantly moving, sometimes along with equipment, food and utensils in their hands. In order to ensure safety, comfort and efficiency, sufficient availability of space is extremely important in commercial kitchens.
Unfortunately, large spaces just don’t fit under every restaurant owner’s budget. Fortunately, however, you can overcome your space issue by optimizing your commercial kitchen storage. Here are a few useful tips to help you efficiently manage your kitchen storage and utilize the available space.

• Walls Must Not Be Wasted – No matter how small your kitchen is, it is very likely to have at least three walls. Take a look at one of the walls and tell us what you see? Well, you see a 12 feet high storage space. While half of that wall might be hiding behind preparation counters and appliances, there is plenty of area above them to place wall shelves, hooks and hangers. If there is enough free space on the lower side of the wall, you can use it by a dunnage rack to store heavy sacks and gallons.
• Avoid the Wired Mess – Restaurant staff are often troubled by electrical leads and cables trailing across the kitchen. Make sure you have installed enough sockets and switch boards to reduce this mess. Electrical appliances must be placed closer to sockets and use proper hooks or equipment to hide cords. This is not only aesthetically pleasing but also extremely safe for a place where fire and water are constantly on.
• Go Underground – While FDA prohibits storage of food items below a certain level, not all the items you need to store in the kitchen are used as, or for, food. There are a number of well planned restaurants that make wise usage of underground storage units to keep items that are not frequently required. This may include extra table clothes or cleaning products.
• Create an Illusion – If your commercial kitchen is not as spacious as you want it to be, you can at least make it appear as if it is. Only a few aesthetical changes in your kitchen can give it an impression of being larger than it actually is. The best part is, that doesn’t even require a professional interior designer. For starters, lighting and a color theme that properly reflect light can create a miraculous illusion.

While these tips will help you overcome your space issue, make sure you don’t overstuff your commercial kitchen with more than it is designed to bear. It can ultimately trash all your efforts and can pose a serious safety threat to your staff and customers.

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.

Manitowoc Kitchen Equipment of the Future presentations coming to a city near you!

Coming to a city near you...

Kitchen of the Future Tours

Starting this April, our touring live hands-on cooking seminar begins across the United States at our manufacturer representative group test kitchen facilities demonstrating the latest in Manitowoc Foodservice oven technologies and state of the art easyToUCH^TM touch screen controls. Featuring live equipment such as the Convotherm Combi ovens and mini combis, Garland Induction cooking and Merrychef rapid cook dual technology ovens.
The primary objective of the Kitchen of the Future (KOF) tour is to showcase our channel partner markets with the latest technology offered by Convotherm by Cleveland, Garland Induction, Merrychef Planer Plume technology, Lincoln Impingers, Frymaster Fryers and Manitowoc Ice. Live menu demonstrations include grilled cheese sandwiches in the Convotherm mini combi; pancakes, mini burgers, steak, chicken, cheese crisps, fried eggs on the Garland induction griddle; varies sautés on the Garland induction cook top; and a variety of noodle/Asian dishes on the Garland wok. The griddle, induction cook top, and wok were conveniently all on one unit - the Garland Induction kiosk. Merrychef eikon® e2 and e6 showcased made to order, omelets, sandwiches and full meals with steak, chicken and salmon accompanied with a starch and a vegetable. Planar plume will be a key area of focus with the eikon controller features and benefits.
To participate in the next KOF event, call your local Manitowoc Foodservice Mfg Rep in the cities listed below. We look forward to meeting you!

Upcoming KOF Events

• 4/24 - Minneapolis, MN - RSVP 800.852.0447
• 4/25 - Fargo, ND - RSVP 800.852.0447
• 4/25 - Cincinnati, OH - RSVP 800.492.7400
• 5/6 - Lexington, SC - RSVP 704.663.0036
• 5/6 - Harvard, MA - RSVP 800.225.5090
• 6/10 - Ashland, VA - RSVP 301.858.5058
• 6/11 - Middleton, WI - RSVP 800.733.5238
• 6/18 - Westerville, OH - RSVP 800.492.7400
• 6/25 - Grand Rapids, MI - RSVP 800.492.7400

More events on our Calendar

Safety in Commercial Kitchen

Blades, fire, oil and water spills and plenty of other things that we deem dangerous are present in kitchens. When it comes to commercial kitchens, the risk is even bigger as more heavy duty and professional equipment and tools are used. By professional, we mean sharper blades and high power electronics and numerous stoves operating at extremely high temperatures.
Due to all these factors, commercial kitchen safety has become extremely crucial. If proper safety standards are not followed, it can lead to disastrous accidents that can ultimately cost lives as well. Commercial kitchen safety is not just limited to installment of fire alarms and extinguishers everywhere. There may be plenty of other things that can cause damage under inappropriate circumstances.
To give you a basic idea of a safe and secure commercial kitchen, here are five easy tips to help you get started.

• Plan Your Kitchen Space Properly – A congested commercial kitchen has more space for accidents. Make sure each of the stations has enough to facilitate effective and efficient movement of the staff. Lack of space increases the chances of accidental spills, cuts and burns caused by disturbance created by traffic in the area.
• Store Your Utensils and Blades Properly – Commercial kitchen chefs are well trained in the usage of sharp blades and knives. Still, blades are often the main culprit behind commercial kitchen accidents. This is largely due to improper storage methods. It is best to store knives in wooden blocks made for the purpose. Using drawers for knife storage is equally dangerous.
• Ensure Natural Ventilation and Proper Exhaust – Exhaust system is necessary to ensure a fire safe commercial kitchen. However, natural ventilation is also equally important. You can use windows, vents and skylights for this purpose. While it maintains proper airflow and keeps the kitchen air fresher, natural ventilation also increases the efficiency of fire suppression system during emergencies.
• Use Proper Signage Wherever Required – Your staff must be aware of all the emergency exits, stairs and hallways in the kitchen and building. Yet, even if they know all the emergency exits by heart, it is important to place emergency signage wherever necessary. This will help them find their way even in extreme state of panic and confusion.
• Impose Safer Uniform and Apparel – Always ensure the safety of your commercial kitchen staff by making uniforms mandatory. The uniform must be made of the standard fire retardant cotton fabric. Also, ensure the use of proper apparel including an apron, hat and mitts during handling of hot utensils and heating equipment.