Induction Cooking
Induction cookers were first introduced at the World’s Fair in 1933 in Chicago. It did however take 40 years for these cookers to become a familiar fixture in U.S. foodservice operations.
Inductions cookers contain a magnetic coil that produces a radio frequency. When a metal containing iron is placed on the cooking surface the magnetic field created by the radio frequency reacts with the pan’s iron molecules and produces heat. This process has become increasingly popular in the U.S. in buffet lines.
Induction cookers are low powered units that can not only be more accurate then fuel based units but also cleaner, easier and more efficient. These units are also a good alternative for those that are not able to use an open flame. These cookers are designed for smaller portions that are changed out more frequently, which also allows for enhancements of both food safety and food quality.
To use an induction cooker you are required to use serving pieces or cookware constructed of 18/10 stainless steel, a magnetic material that interacts with induction. Operators should also look for induction cookers with easy-to-use controls, such as knobs that can adjust the temperature easily and quickly. Also having an automatic shut off option is beneficial incase the unit gets too hot. Induction cookers are easily wiped clean and require little maintenance and their estimated service life is roughly 5 years.
Monday, April 20, 2009
Monday, April 6, 2009
Selecting the Right Griddle
What should you consider when selecting a griddle
1.Griddles provide operators with a versatile cooking platform for a wide variety of applications. Griddles are flexible, user-friendly and are ideal for a broad range of menu solutions, including breakfast, lunch and dinner. While griddles may be flexible and versatile, not all griddles are alike. When choosing the right griddle for a given application, operators must make choices that best suit their needs, the needs of their customers and their budget. Griddles can be differentiated in seven major ways: utility type, power rating, style, size, control type, surface finish, and the griddle plate thickness.
2.The first step in selecting a griddle is choosing between gas and electric. Some locations are limited by what is available so the operator may not have a choice. While other locations have regulatory restrictions, for example malls and airports often do not allow gas, thus the operator must use electric. Utility cost varies by geographic area, so economics weigh heavily in this decision. The prevailing perception is that electric griddles are “cleaner” while gas griddles are less expensive to operate and cook faster.
3.Griddles come in various BTU (gas) or KW (electric) ratings. Higher BTU KW equals more power for quicker preheat and faster recovery. However, the amount of power has little to do with maximum temperatures or within temperature consistency. Nor does higher ratings have much to do with energy use. The type of controls and the griddle thickness are far more important to operational efficiencies and temperature consistency than BTU or KW ratings.
4.In terms of styles, or platforms, griddles are available in floor models with oven bases, counter top models which are typically set on low profile refrigerated cabinets, or built-in models which are “dropped” into a counter. Each has their own advantages.
5.Floor models usually have oven bases and provide additional cooking and holding capacity. Floor models also “fit” into cooking batteries along side other cooking equipment with a common gas manifold, front rails and back shelves. Built-in griddles are usually for Tepanyaki or Japanese style grilling.
6.Counter top griddles offer several advantages. When used on refrigerated bases, counter top griddles are ideal for “short order” applications. The chef has the cold food right where he needs it – when he is ready to cook it. Counter top griddles are often used together with matching counter top open burner ranges, char broilers and counter top fryers. Counter top equipment also provides great flexibility for menu changes due to their modularity.
7.Choosing the right size griddle is the function of two variables. Demand capacity and available space. Griddles are typically available in left to right widths of 24” to 72” in one-foot increments while depths are either 18” or 24”. Selecting the right control is probably the most important choice of all. Choices include manual, thermostatic, snap-action or solid-state.
8.Manual controls have values that allow the operator to turn the flame up and down as desired. Manual controls are less expensive to purchase, offer simplicity, and provide maximum operator flexibility. The major down side of manual controls is maintaining precise temperatures.
9.Thermostatic controls have a modulating flame, are easy to use and provide the operator with “cruise control”. They maintain much greater surface temperature consistency at a reasonable price point. The down side of thermostatic controls is the ability to recover under heavy product loads. For example, if the griddle is loaded with frozen hamburger meat, the surface temperatures may drop up to 50° F, which could be of concern with regard to food safety.
10.Snap-action controls have a full on or completely off flame. They provide a maximum temperature consistency, quick recovery under heavy product loads, and are preferred by chains because of food safety temperature issues. Temperatures are usually maintained in the +/-5° to 10°F range. Solid state controls are similar to snap-action controls with even greater temperature consistency at a still higher price point.
11.Griddle plates come in thickness of anywhere from ½” to 1” or more. The thicker the griddle plate the longer the pre-heat and cooling time but the greater the temperature consistency and faster recovery under heavy demand. Thinner plates do not provide the durability of thicker plates and will warp with time and heavy use.
12.Griddle surfaces are either flat or grooved. Their finish is either polished or chrome plate. Flat surfaces of polished steel are far more common for most applications and deliver consistent performance and reliability. Grooved griddles provide “score marks” much like a char broiler while the excess grease is channeled into the grease trough. However, grooved griddles do not work for pancakes, eggs, omelets and similar products.
13.Chrome plated griddles provide superior clean-ability and minimize heat radiation but great care must be taken to clean and use properly to maintain the integrity of the plated surface. Once they become scratched and nicked they are more difficult to clean.
14.Lastly, the operator must weigh these choices against his budget constraints. And not unlike most purchases, you usually get what you pay for. Considering the high cost of labor and potential liability of serving improperly cooked foods to paying customers, operators are wise to spend a little more for quality, efficiency, and precise controls.
Check out our site Chef's Choice Foodservice
1.Griddles provide operators with a versatile cooking platform for a wide variety of applications. Griddles are flexible, user-friendly and are ideal for a broad range of menu solutions, including breakfast, lunch and dinner. While griddles may be flexible and versatile, not all griddles are alike. When choosing the right griddle for a given application, operators must make choices that best suit their needs, the needs of their customers and their budget. Griddles can be differentiated in seven major ways: utility type, power rating, style, size, control type, surface finish, and the griddle plate thickness.
2.The first step in selecting a griddle is choosing between gas and electric. Some locations are limited by what is available so the operator may not have a choice. While other locations have regulatory restrictions, for example malls and airports often do not allow gas, thus the operator must use electric. Utility cost varies by geographic area, so economics weigh heavily in this decision. The prevailing perception is that electric griddles are “cleaner” while gas griddles are less expensive to operate and cook faster.
3.Griddles come in various BTU (gas) or KW (electric) ratings. Higher BTU KW equals more power for quicker preheat and faster recovery. However, the amount of power has little to do with maximum temperatures or within temperature consistency. Nor does higher ratings have much to do with energy use. The type of controls and the griddle thickness are far more important to operational efficiencies and temperature consistency than BTU or KW ratings.
4.In terms of styles, or platforms, griddles are available in floor models with oven bases, counter top models which are typically set on low profile refrigerated cabinets, or built-in models which are “dropped” into a counter. Each has their own advantages.
5.Floor models usually have oven bases and provide additional cooking and holding capacity. Floor models also “fit” into cooking batteries along side other cooking equipment with a common gas manifold, front rails and back shelves. Built-in griddles are usually for Tepanyaki or Japanese style grilling.
6.Counter top griddles offer several advantages. When used on refrigerated bases, counter top griddles are ideal for “short order” applications. The chef has the cold food right where he needs it – when he is ready to cook it. Counter top griddles are often used together with matching counter top open burner ranges, char broilers and counter top fryers. Counter top equipment also provides great flexibility for menu changes due to their modularity.
7.Choosing the right size griddle is the function of two variables. Demand capacity and available space. Griddles are typically available in left to right widths of 24” to 72” in one-foot increments while depths are either 18” or 24”. Selecting the right control is probably the most important choice of all. Choices include manual, thermostatic, snap-action or solid-state.
8.Manual controls have values that allow the operator to turn the flame up and down as desired. Manual controls are less expensive to purchase, offer simplicity, and provide maximum operator flexibility. The major down side of manual controls is maintaining precise temperatures.
9.Thermostatic controls have a modulating flame, are easy to use and provide the operator with “cruise control”. They maintain much greater surface temperature consistency at a reasonable price point. The down side of thermostatic controls is the ability to recover under heavy product loads. For example, if the griddle is loaded with frozen hamburger meat, the surface temperatures may drop up to 50° F, which could be of concern with regard to food safety.
10.Snap-action controls have a full on or completely off flame. They provide a maximum temperature consistency, quick recovery under heavy product loads, and are preferred by chains because of food safety temperature issues. Temperatures are usually maintained in the +/-5° to 10°F range. Solid state controls are similar to snap-action controls with even greater temperature consistency at a still higher price point.
11.Griddle plates come in thickness of anywhere from ½” to 1” or more. The thicker the griddle plate the longer the pre-heat and cooling time but the greater the temperature consistency and faster recovery under heavy demand. Thinner plates do not provide the durability of thicker plates and will warp with time and heavy use.
12.Griddle surfaces are either flat or grooved. Their finish is either polished or chrome plate. Flat surfaces of polished steel are far more common for most applications and deliver consistent performance and reliability. Grooved griddles provide “score marks” much like a char broiler while the excess grease is channeled into the grease trough. However, grooved griddles do not work for pancakes, eggs, omelets and similar products.
13.Chrome plated griddles provide superior clean-ability and minimize heat radiation but great care must be taken to clean and use properly to maintain the integrity of the plated surface. Once they become scratched and nicked they are more difficult to clean.
14.Lastly, the operator must weigh these choices against his budget constraints. And not unlike most purchases, you usually get what you pay for. Considering the high cost of labor and potential liability of serving improperly cooked foods to paying customers, operators are wise to spend a little more for quality, efficiency, and precise controls.
Check out our site Chef's Choice Foodservice
Tips for cooking with a Char Broiler
Tips for cooking with a Char Broiler
Get the most from your Charbroiler
1.Use the appropriate grate for the menu selection. Some grates help drain away fat while giving the characteristic charbroiled markings.
2.Season grates before the first use by pre-heating them to open the pores and brushing them with oil.
3.Be sure to pre-heat the grates before cooking. The hotter the better. This helps reduce sticking.
4.Dip the food product in seasoned oil before grilling. This also reduces sticking and enhances flavor.
5.Position the grates on an angle for charbroiling. This helps drain the grease and gives you better control over heat distribution. Well done items go to the top position, farthest away from the heat source so they cook more slowly and thoroughly. Rare items should be in the lower position so they cook rapidly on the outside and leave the inside rare.
6.Wire brush the grates after each use or batch of food product.
Any other questions check out our site at Chef's Choice Foodservice or call us at 800-206-7041
Get the most from your Charbroiler
1.Use the appropriate grate for the menu selection. Some grates help drain away fat while giving the characteristic charbroiled markings.
2.Season grates before the first use by pre-heating them to open the pores and brushing them with oil.
3.Be sure to pre-heat the grates before cooking. The hotter the better. This helps reduce sticking.
4.Dip the food product in seasoned oil before grilling. This also reduces sticking and enhances flavor.
5.Position the grates on an angle for charbroiling. This helps drain the grease and gives you better control over heat distribution. Well done items go to the top position, farthest away from the heat source so they cook more slowly and thoroughly. Rare items should be in the lower position so they cook rapidly on the outside and leave the inside rare.
6.Wire brush the grates after each use or batch of food product.
Any other questions check out our site at Chef's Choice Foodservice or call us at 800-206-7041
Monday, March 30, 2009
10 Tips for Purchasing the Right Equipment
10 Tips for purchasing the right equipment
1. First and foremost, learning your cities codes is as important as learning your recipes!
2. Anything going into your commercial kitchen must have the blue NSF sticker. The National Sanitation Federation decides what equipment is ok for commercial use. The sticker is always in a visible location on every piece.
3. Don’t overbuy!! Although we love to sell a lot of equipment! Kitchens need to be compact and efficient. No sense in wasting space on equipment you won’t use when the space is better used for tables to fill!!
4. Compare warranties. If a manufacturer backs their product for longer then it’s probably made better.
5. Check with health inspectors, fire inspectors and building inspectors before you start purchasing anything. They will know what you can and can not put into “your” commercial kitchen.
6. Check with your city zoning to make sure your location is sufficient before turning anything into a commercial location.
7. Make sure you are comfortable with your purchase; you will be the one that uses the equipment after all!!
8. Make sure your space has adequate electricity!
9. Don’t decide on price!! Cheaper is not always best in the long run.
10. ASK AWAY!! That’s what the sales people are there for. A great salesperson likes to show off their knowledge or find out new things about their products. If they don’t know, they will find out for you!
1. First and foremost, learning your cities codes is as important as learning your recipes!
2. Anything going into your commercial kitchen must have the blue NSF sticker. The National Sanitation Federation decides what equipment is ok for commercial use. The sticker is always in a visible location on every piece.
3. Don’t overbuy!! Although we love to sell a lot of equipment! Kitchens need to be compact and efficient. No sense in wasting space on equipment you won’t use when the space is better used for tables to fill!!
4. Compare warranties. If a manufacturer backs their product for longer then it’s probably made better.
5. Check with health inspectors, fire inspectors and building inspectors before you start purchasing anything. They will know what you can and can not put into “your” commercial kitchen.
6. Check with your city zoning to make sure your location is sufficient before turning anything into a commercial location.
7. Make sure you are comfortable with your purchase; you will be the one that uses the equipment after all!!
8. Make sure your space has adequate electricity!
9. Don’t decide on price!! Cheaper is not always best in the long run.
10. ASK AWAY!! That’s what the sales people are there for. A great salesperson likes to show off their knowledge or find out new things about their products. If they don’t know, they will find out for you!
Monday, March 23, 2009
What size Ice Machine do you need?
It is hard sometimes to try and figure out what size Ice Machine will best fit your establishment. Chef's Choice has found a couple of tips or tricks to help!!
Ice Usage Guide
*Restaurant
2 lbs. per person
*Cocktails
3 lbs. per seat
*Water Glass
4 oz. per 10 oz. glass
*Salad Bar
30 lbs. per cubic foot
*Quick Service
5 oz. per 7-12 oz. cup
8 oz. per 12-16 oz. cup
12 oz. per 16-24 oz. cup
Hopefully this helps with determining what size Ice Machine to get!! If not give us a call and we will see if we can help!!
1-800-206-7041
or visit our website at www.ccfse.com
Ice Usage Guide
*Restaurant
2 lbs. per person
*Cocktails
3 lbs. per seat
*Water Glass
4 oz. per 10 oz. glass
*Salad Bar
30 lbs. per cubic foot
*Quick Service
5 oz. per 7-12 oz. cup
8 oz. per 12-16 oz. cup
12 oz. per 16-24 oz. cup
Hopefully this helps with determining what size Ice Machine to get!! If not give us a call and we will see if we can help!!
1-800-206-7041
or visit our website at www.ccfse.com
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