Resources
Benefits of Buying Melamine Dinnerware
Melamine dinnerware is an economical solution for busy homes and restaurants where traditional chinaware isn’t ideal. Melamine is available in a variety of colors and sizes to match any décor and, better yet, it's nearly indestructible. If you’re looking for more reasons to give melamine a try, keep reading! Savings Melamine truly is a long-term investment. While it also tends to be more inexpensive than traditional china and other dinnerware, melamine is durable and lasts long – even after continual, everyday use. No more worrying about shattering or chipping your plates and mugs. Variety Melamine dinnerware is a great option if you’re looking to add a little color and fun to your table. Melamine tableware is designed for many occasions and applications; and is offered in a variety of colors and patterns. In addition, many of the brands offer higher end selections that appear like china and ceramic dinnerware, if you’re trying to keep it classy. Nearly Indestructible Thanks to its design, melamine is shatterproof. Melamine can withstand a number of scenarios. Whether you accidentally drop a plate or bowl there’s a good chance your melamine dinnerware will be perfectly fine. An added bonus, melamine is also relatively scratch resistant meaning no more marks from your silverware. Insulation Melamine is ideal for cold food displays because of its great insulation. Melamine is ideal for any cold application – salad bars, buffets, deli displays. Melamine also stays cool to the touch, so it’s perfect for nights when you’re serving hot entrees. BPA Free Melamine is safe for use. It won’t transfer or leach into food product as long it is not heated to 160 degrees Fahrenheit or higher. While it’s not suggested for ovens or microwaves, it is dishwasher safe and meets NSF approval for food safety.
Read moreInspirations
Blodgett Hydrovection-Convection Cooking With Moisture
The latest buzz in the convection oven industry is being brought to you by Blodgett Oven in Burlington, Vermont. They currently have the only continuously humidified commercial oven being produced and it’s sure to make your baking more efficient and delicious. But what is Hydrovection, and how can it help you save time and money? The Blodgett Hydrovection Oven has two settings: convection only cooking and Hydrovection at high and low humidity. It’s two ovens in one, somewhere in between convection and Combi, and is conveniently the same size as a standard convection oven. Although you cannot do a steam only cook as with a Combi (you always have to have convection with the moisture), the benefits come without debate. Not only will you see higher yields of 15% over convection cooking, but cooking times will also be reduced. You’ll save both time and money without sacrificing kitchen space. Also, you’ll enjoy the eco-friendly benefits found in the insulation and overall construction and as well as the water saving technology found in the quench system. Don’t be fooled by the higher price tag-this oven will be paying for itself in no time with ease of use and higher yields. It comes in gas and electric models as well as a half size electric version. You can also upgrade to some pretty handy control options, including but not limited to the SmartTouch which can hold up to 255 recipes and allows for cavity moisture to be changed in accurate 10% increments. This method of cooking is economical and eco-friendly, in a durable, space-saving machine. With a Blodgett Hydrovection oven, you can cook faster and serve your customers more in less time. A great addition to any kitchen, this equipment will produce for years. Three control options also give you a range of options to meet your cooking needs. Check out our website for all Blodgett ovens today!
Buying Guide: Commercial Bar Equipment
Opening a bar involves more than choosing spirits and creating a drink menu. The equipment behind the bar plays a major role in how efficiently drinks are prepared, how consistently products are served, and how smoothly service runs during busy periods. Whether you are starting a new bar, adding bar service to an existing restaurant, or upgrading outdated equipment, having the right setup helps support both customer experience and long-term profitability. A well-designed bar setup also allows staff to move efficiently between refrigeration, ice, prep, and service areas without unnecessary steps, helping improve speed during busy periods. From refrigeration and ice production to bar tools and prep equipment, each category serves a specific purpose in daily operations. Planning your equipment needs ahead of time can help prevent workflow bottlenecks, reduce downtime, and ensure your bar operates efficiently from day one. This guide outlines the essential bar equipment categories operators should consider when building or upgrading a bar. What Equipment Do You Need to Start a Bar? Bar Refrigeration Equipment Refrigeration is one of the most important components of any bar setup. Proper cold storage keeps beverages at safe temperatures, preserves product quality, and allows bartenders to work efficiently without leaving their service area. The type of refrigeration you need depends on your menu, available space, and expected volume. Common bar refrigeration equipment includes: Back Bar Coolers Back bar coolers store bottled and canned beverages within easy reach of bartenders while also providing visible merchandising. Glass door models allow staff to quickly identify inventory, while solid doors may provide slightly better insulation and energy efficiency. Bottle Coolers Bottle coolers are often positioned under the bar and provide high-capacity storage for beer, soda, and mixers. These units are designed for fast access during busy service periods and help maintain workflow efficiency. Keg Coolers and Draft Beer Systems For bars serving draft beer, keg coolers or kegerators are essential. These units maintain proper storage temperatures and support draft dispensing systems. Capacity needs vary depending on how many taps your bar will operate. Undercounter Refrigeration Undercounter refrigerators allow bartenders to store garnishes, juices, and frequently used ingredients directly at their workstation. Keeping ingredients nearby reduces movement and improves service speed. Glass and Plate Chillers Glass chillers quickly frost glassware, helping beverages stay colder longer and improving presentation. These are especially common in high-volume bars or operations focused on premium cocktails. Choosing refrigeration that matches your service style and volume helps support workflow efficiency and product quality. Ice and Beverage Equipment Ice and beverage preparation equipment plays a critical role in both drink quality and service speed. Running out of ice or struggling with slow drink production can quickly impact customer satisfaction, especially during peak hours. Choosing equipment that matches your expected volume helps maintain consistency and keeps service running smoothly. Common ice and beverage equipment includes: Commercial Ice Machines Ice is one of the most frequently used ingredients in any bar. A commercial ice machine ensures a reliable supply throughout service periods while maintaining proper sanitation and consistency. Production capacity should be based on peak demand, not average usage, to avoid shortages during busy times. Some bars also use undercounter ice machines at service stations to provide convenient access and reduce staff movement during busy periods. When selecting an ice machine, it’s also important to consider the type of ice your bar will serve. Different ice styles can affect drink presentation, dilution rate, and customer experience. Common options include: Cube Ice: A versatile option commonly used for cocktails, soft drinks, and general beverage service. Nugget Ice: Soft, chewable ice that is popular for specialty drinks and high-volume beverage service. Flake Ice: Often used for beverage displays or specialty applications rather than standard cocktails. Choosing the right ice type helps ensure your equipment supports both your menu and your service style. Ice Bins and Dispensers Ice bins provide convenient storage at the bar, allowing staff to access ice quickly without leaving their workstation. Some operations also use ice dispensers to improve sanitation and portion control. Bar Blenders Blenders are essential for frozen cocktails, smoothies, and specialty drinks. Commercial bar blenders are designed to handle ice, fruit, and thick mixtures more efficiently than residential models, making them more reliable in high-volume environments. Frozen Beverage Machines Bars offering frozen margaritas, daiquiris, or specialty drinks may benefit from frozen beverage machines. These units can improve consistency, reduce labor, and create additional revenue opportunities through premium drink offerings. Beverage Dispensers and Mix Stations Some bars use beverage dispensers or pre-mix systems to streamline service for high-volume cocktails or non-alcoholic drinks. These setups can improve speed and reduce preparation time during busy periods. Selecting the right ice and beverage equipment helps ensure drinks are prepared consistently while supporting efficient service during high-demand periods. Glassware and Serving Essentials Glassware plays an important role in both presentation and portion control. The type of drinks you plan to serve should guide your glassware selection, as different beverages are designed for specific glass styles and sizes. Having the right mix of glassware helps maintain consistency while improving the overall guest experience. Common glassware for bars includes: Rocks Glasses Also called old-fashioned glasses, these are used for spirits served over ice and many classic cocktails. They are a staple in most bar environments. Highball Glasses Highball glasses are typically taller and used for mixed drinks that include a larger portion of mixers, such as gin and tonics, rum and cola, or vodka sodas. Cocktail and Martini Glasses These glasses are commonly used for shaken or stirred cocktails served without ice. The size and shape can vary depending on the drink menu and presentation style. Wine Glasses Bars serving wine should have appropriate glassware for red and white varieties. Proper glass shape helps enhance aroma and presentation while supporting portion control. Beer Glasses Different beer styles may require different glass types, such as pint glasses, mugs, or specialty glasses. Choosing durable glassware designed for commercial use helps reduce breakage over time. Wine Buckets and Beverage Tubs Wine buckets and beverage tubs are useful for bottle service, chilled wine, and special events. These items also help enhance presentation for customers. Selecting durable, commercial-grade glassware designed for frequent use can help reduce replacement costs while maintaining a professional appearance. Bar Tools and Smallwares Bar tools and smallwares support the daily preparation of drinks and help maintain consistency across staff members. Even simple tools play an important role in portion control, speed, and workflow efficiency. Essential bar tools include: Cocktail Shakers Shakers are used to mix and chill drinks quickly while blending ingredients evenly. Stainless steel models are common in commercial settings because they are durable and easy to clean. Strainers Strainers help separate ice and solid ingredients from the finished cocktail when pouring into serving glasses. They are typically used alongside cocktail shakers. Jiggers and Measuring Tools Measuring tools help ensure consistent drink recipes and portion control. Maintaining accurate pours not only improves product consistency but also helps control costs. Pour Spouts Pour spouts attach to liquor bottles to allow controlled pouring and reduce spills. Some models also include measured pours for additional accuracy. Bar Spoons and Muddlers Bar spoons are used for stirring layered or mixed cocktails, while muddlers help crush herbs, fruit, and other ingredients to release flavor. Bar Mats Bar mats provide a stable work surface while catching spills and reducing mess during busy service periods. They also help protect countertops from damage. Having the right tools available allows bartenders to work more efficiently while maintaining drink quality and consistency. Prep Equipment and Bar Knives Many bars rely on fresh ingredients such as citrus, herbs, and garnishes to enhance cocktails. Having the proper prep equipment helps improve efficiency while maintaining food safety and presentation standards. Even in bars that do not serve full food menus, basic prep tools are essential for daily operations. Common prep equipment includes: Bar Knives Bar knives are used for slicing fruit, cutting garnishes, and preparing ingredients for cocktails. Choosing durable, easy-to-clean knives designed for commercial use helps maintain consistency and safety. Cutting Boards Cutting boards provide a sanitary surface for food preparation and help protect work areas. Color-coded boards may be used in operations that prepare multiple types of ingredients. Citrus Juicers and Garnish Tools Manual citrus juicers, peelers, and garnish tools allow staff to prepare fresh ingredients quickly. Fresh juice and garnishes can improve drink quality and presentation. Prep Containers and Ingredient Storage Containers help organize garnishes, fruits, and prepared ingredients so they are easily accessible during service. Proper storage also helps maintain freshness and reduce waste. Having organized prep tools within reach allows bartenders to work efficiently while maintaining a clean and professional workspace. Storage and Organization Equipment Organization plays a major role in maintaining efficient bar operations. Proper storage solutions help reduce clutter, improve workflow, and ensure staff can access ingredients and tools quickly during busy service periods. Common storage and organization equipment includes: Shelving and Storage Racks Shelving provides space for storing glassware, supplies, and backup inventory. Adjustable shelving allows flexibility as storage needs change. Garnish Trays and Ingredient Bins Garnish trays keep fruits, herbs, and other ingredients organized and accessible during service. Ingredient bins help store items while maintaining sanitation. Efficient organization helps improve speed of service while reducing unnecessary movement and strain on staff. Revenue-Boosting Equipment to Consider Beyond essential equipment, some additional items can help bars expand menus, increase efficiency, and create new revenue opportunities. These upgrades may not be required for every operation but can provide strong returns depending on your concept and customer demand. Examples of revenue-boosting equipment include: Frozen Beverage Machines Frozen cocktail machines allow bars to offer margaritas, daiquiris, and specialty drinks with consistent quality and minimal preparation time. These beverages often support premium pricing and can increase overall drink sales. Draft Beer Systems Draft beer systems can reduce packaging costs compared to bottled beer while allowing bars to offer a wider selection. Properly installed systems also improve pouring efficiency and consistency. Specialty Beverage Equipment Equipment such as cocktail stations, infusion systems, or specialty drink dispensers can help bars differentiate their menu and create unique offerings. High-Performance Blenders Upgrading to high-performance commercial blenders can improve speed and consistency when preparing frozen or blended drinks, especially during busy service periods. Adding the right specialty equipment can help increase average ticket size while improving customer experience. Outdoor and Patio Bar Equipment Bars with outdoor seating or patio service may require additional equipment designed for mobility, durability, and weather resistance. Outdoor beverage service can create additional revenue opportunities, especially during warmer months or special events, but requires careful planning to maintain efficiency. Outdoor bar equipment may include: Portable Bars and Beverage Stations Portable bar units allow staff to serve drinks in outdoor areas without requiring a permanent installation. These units are useful for patios, events, and seasonal service expansions. Outdoor Refrigeration and Ice Storage Outdoor-rated refrigeration and ice bins help maintain product quality while reducing the need for staff to travel between indoor and outdoor service areas. Beverage Tubs and Ice Buckets Insulated beverage tubs and ice buckets are commonly used for outdoor service, bottle presentations, and self-service events. Outdoor Furniture and Work Surfaces Durable tables, prep surfaces, and storage units designed for outdoor use help maintain workflow and organization in patio environments. Planning outdoor bar service with the right equipment helps maintain consistency while supporting additional revenue during peak seasons. Planning Considerations Before Buying Bar Equipment Before purchasing equipment, it’s important to evaluate how your bar will operate on a daily basis. Planning ahead helps prevent costly mistakes and ensures equipment supports your workflow and service style. Key considerations include: Menu and Drink Offerings Your drink menu determines the type of equipment you need. For example, frozen drinks, draft beer, or specialty cocktails may require additional equipment beyond basic setups. Expected Volume Understanding peak traffic periods helps determine equipment capacity. High-volume bars may require larger refrigeration units, higher ice production, and more durable equipment. Available Space and Layout Space limitations affect equipment selection and placement. Proper layout planning can improve efficiency by reducing staff movement and bottlenecks. Staff Workflow Equipment should be positioned to support efficient movement between prep, mixing, and service areas. Poor layout can slow service and increase labor strain. Utilities and Installation Requirements Some equipment requires specific electrical, plumbing, or ventilation considerations. Planning for installation needs ahead of time can prevent delays. Taking time to evaluate these factors helps ensure your equipment supports long-term operations. Conclusion Starting or upgrading a bar requires the right combination of equipment to support efficiency, product quality, and customer experience. From refrigeration and ice production to tools, storage, and specialty equipment, each component plays a role in daily service. Choosing equipment that aligns with your menu, volume, and space needs helps create a bar environment that operates smoothly and supports long-term success. Routine maintenance and proper care also help ensure equipment continues performing reliably over time. Exploring commercial bar equipment options can help you find solutions that align with your business goals and service needs.
Buying Guide: Door Type Dish Machines
Door type dish machines are the most popular style dish machine sold on the market and are used by a wide variety of food service establishments. Door type dish machines are available in two styles, including chemical or low temp dish machines, and high temp dish machines. The National Sanitation Foundation (NSF) approves both types for the commercial foodservice industry and provides specific standards for temperature ranges and chemical solutions to ensure the proper cleaning and sanitation of pots, pans, and utensils. Let’s take a deeper dive into both types of dish machines and review their standard features and tips for purchasing a pass through machine for your establishment. Low-temp/Chemical Dish Machines Low temp chemical door type dish machines utilize three types of chemicals that are dispersed via three separate chemical pumps. These chemicals include a liquid detergent for the wash cycle, a rinse aid for spots, and a sanitizing chemical for final sanitation. Low temp chemical machines require an incoming water temperature of 120 to 140 degrees for each of the cycles. While the chemical pumps will arrive from the factory pre-set for the correct amount of chemical solution for each cycle, they can be field adjusted as needed. Cycle times for low-temp chemical dish machines average 60 to 90 seconds per cycle and can run 37 to 60 dish racks per hour. Low temp chemical dish machines are ideal for leased locations that have limited access or prohibit you from installing an exhaust system and condensate hood. High Temp Dish Machines High Temp dish machines also utilize a liquid detergent and a rinse aid. However, they use a high temperature for sanitation in the final cycle, unlike the low temp machines which use a sanitizing chemical. Cycle times for high temp machines average 58 seconds per cycle and can accommodate up to 60 dish racks per hour. High temp door type dish machines feature a built in booster heater and tank that raises incoming water temperatures to 180 degrees during the final rinse cycle to achieve proper sanitation. Boosters are available in either a 40 or 70 degrees. It’s important to specify the booster size when you’re purchasing a dish machines as 40 degree boosters require an incoming water temperature of 140 degrees, while 70 degree boosters only require an incoming water temperature of 110 degrees to reach the final required rinse temperature. Keep in mind that high temp dish machines do not come with chemical pumps, so you’ll need to contact a chemical company to provide the pumps and chemicals. Typically pumps are supplied with no charge upon an annual chemical supply contract. Most state and local codes require a Class II Condensate Hood above high temp dish machines to exhaust the steam produced during the cycles. After you’ve made your purchase, you’ll need to contact a licensed plumber to install the water and drain lines as well as a HVAC contractor to install the vent duct, condensate hood, fan curb and exhaust fan. Standard features for both low and high temp dish machines include the following: Type 304 stainless steel base legs, cross braces, front and side panels for durability and corrosion resistance. A stainless steel ¾ horse power water pump housed in the lower frame for the fill and dump cycle and a removable perforated stainless steel strainer for residual food by products. Removable stainless steel rack slides and stainless steel upper and lower wash rinse arms. These arms are interchangeable and are easily removable without the use of tools. Spring assisted doors that lift simultaneously. Easy field conversion from straight pass through to corner style. A couple of final shopping notes: Door type dish machines require a dish table or soil table with a scrap sink for pre-rinsing utensils, as well as clean tables for utensils exiting the machine. Make sure you measure your warewashing area to ensure you’re purchasing the proper size. Finally, door type dish machines do not feature a cord and plug. You will need a licensed electrician to hard wire the dish machine to the buildings power source.
Buying Guide: Commercial Soup Kettles
Summer has come and gone and now it’s time for my favorite season of all. Fall is my favorite food season for many reasons, but mostly because it’s the perfect time to start adding soup back into my weekly menus. Serving soup is an important part of any restaurant or café menu. It’s quick, easy to serve, and (in most cases) a health conscious option. If you serve soup in your business, chances are you use a soup kettle to keep it at the right temperature for the course of your business day. Soup kettles are excellent for serving soup, curry and chili at just the right temperature. Countertop commercial soup kettles are an essential tool in any commercial kitchen or catering business. If you’re in the market, keep reading below for some buying guide tips from Burkett Restaurant Equipment. Determine the correct kettle size: Soup kettles are great for smaller applications of soups, such as buffet style salad bars or catered events. The soup kettles are designed to fit a specific size of food insert, usually 7, 10 or 22 quart sizes. Calculating your soup sales is the best way to determine what size is appropriate for your establishment. Temperature Control: Commercial soup warmers include thermostatic temperature controls allowing you to adjust temperatures and ensure you’re heating and holding your food at a safe temperature for display areas. Soup kettles provide the heating power to maintain the appropriate safe food temperature, keeping out bacteria and other possible food contaminates. Keep in mind that kettles featuring only an on/off switch are recommended for short-term use rather than all day applications. Dry vs. Wet Warmers: Most new soup kettles today are available with both wet and dry operation, cutting out your need to decide between the two. However, there are some that are available in wet or dry only. Dry warmers, with encased heating elements, can be easier to operate, but might not offer the same type of heating as the boiled water (wet units). Finally, unlike the traditional kettles, commercial soup kettles typically require electricity and appropriately sized food inserts because the inside of the soup kettle itself is not an approved food contact surface. These inserts are usually included with the unit, but if it is not, any standard size round insert will suffice. Soup kettles are available in a wide variety of finishes, and designed to function in both the front and back of the house.
Top 10 Reasons to Buy True Refrigeration
There’s a reason True Manufacturing has been rated Best in Class and the leader in commercial refrigeration. Eric M. Krupa, who is the Service Manager at Burkett, can attest to the unmatched quality of True products. As the manager of the technicians responsible for reconditioning our selection of used products, Eric has seen the full gamut of brands, qualities and conditions. Regardless of age or use, True, he says, is the standard by which they are all measured. "I have been repairing or refurbishing refrigeration equipment for nearly 17 years and still have yet to see a company as complete and consistent in the refrigeration category as True. In a service technician's eyes, True Refrigeration remains the baseline for all other companies. With each import company that pops up in the industry, we commonly compare their structure, function, and longevity to that of True. True is a company that has stood the test of time, and continues to impress even the most critical of technicians. Whether you are buying new or used, True Refrigeration will meet your needs in a multitude of applications." If that's not enough to convince you of the quality of the leader in commercial refrigerators, here's 10 more reasons to stay true to True. 1. Hydrocarbon Refrigeration System True produces environmentally friendly hydrocarbon refrigeration systems by matching and balancing oversized compressors, evaporators, and condenser coils. These refrigeration systems include shorter run times, lower energy consumption, and the industry’s coldest holding temperatures. True’s evaporator coils have 20%-40% more surface area than the industry standard resulting in faster pull down of product temperatures and quicker recovery times. By utilizing large condensers with more standard passes, True units will ensure better food preservation in the hottest, most extreme foodservice environments. 2. Fan Motors True’s low velocity motor fans are completely sealed, oil-filled, and self-lubricating. They have a life expectancy of 15 to 20 years! The motors are matched with larger fan blades giving True cabinets high volume low velocity airflow that produces a large volume of air passing across the evaporator at a slow rate. This allows for faster recovery and better uniform temperature throughout the refrigeration unit. 3. High-Density Insulation True continues its commitment to sustainability by pioneering the use of Ecomate, a foamed in place, CFC free polyurethane, high-density insulation. Ecomate provides unparalleled strength, rigidity, and an increase to an already industry-exceeding insulation factor, with zero ozone depletion potential (ODP) and zero global warming potential (GWP). 4. Outstanding Aftersale Support Along with their 3 year parts & labor warranty and 7 year compressor warranty, True’s exclusive unit warranty is the envy of the industry. At no additional cost, customers enjoy the option of having the entire condensing unit replaced. This consists of a new compressor, condenser, start components, and fan motor; all of which are pre-assembled and shipped from the factory. 5. Shelving True internally manufactures their own heavy-duty shelves, utilizing larger diameter steel for strength. The shelves are bonded with powdered PVC to prevent chipping and peeling. 6. Customer Service True employs their own internal customer service, parts customer service, and technical support to be there to help at any time throughout the life of your unit. True’s dedicated staff is a great source for educated sales, design and after sale support. 7. ENERGY STAR True is committed to eco-friendly manufacturing by meeting and surpassing the energy standards while not sacrificing performance. By using oversized, higher capacity, balanced refrigeration systems, true outperforms industry efficiency expectations. 8. Made in the USA True is committed to producing high quality products that are manufactured in the USA. True manufactures each cabinet using an industry leading combination of high quality metals and components designed to optimize cabinet performance. 9. 100% Run Testing In order to verify that all units re manufactured properly and to specification, True run tests every single model as a part of the final quality inspection before releasing the unit into finished goods inventory. 10. Availability By maintaining an extensive level of inventory in their Missouri based manufacturing facility, True can fill nearly 100% of standard items within 2-3 days of receiving and processing your purchase order.
Buying Guide: Your Equipment Checklist for Opening a Bakery
Aren't bakeries magical places? It’s like walking into a sugar coated heaven. I can’t bake to save my life, so I’m infinitely impressed by those who can. For those of you that are thinking about monopolizing on your talents and opening a bakery, consider this as your checklist for the must-have equipment. Commercial Ovens A high quality commercial oven offers baking consistency and reliability. New bakery owners should consider both product and volume when selecting the right industrial baking oven for your shop. Major bakers looking for power and volume should consider full-size rack ovens. An advantage of a commercial bakery oven is that you can place multiple full-size pan racks within the interior. Convection ovens are the most common and affordable options for bakeries. Using a fan, convection ovens circulate hot air throughout the oven interior allowing you to bake more evenly and efficiently. Convection ovens are available in both gas and electric options and a range of sizes. Commercial Mixers The style of mixer you need depends on what you plan to mix and make. Pizzerias or large-volume bakeries will need a floor model mixer, where higher horsepower and larger capacities will help keep large batches of dough under control. For smaller tasks, such as one or two batches of cupcakes or cookies, or occasional light to medium-duty mixing, a countertop mixer will be sufficient. Dough Presses and Dough Sheeters Dough presses and dough sheeters are an essential piece of equipment for bakeries, pizzerias, delis and cafes. Dough Pressers and Sheeters are designed to press large amounts of dough into flat, even sheets for easy preparation and baking. Their consistency and efficiency makes them ideal for pastry, pizza and bread dough. The main difference between the press and sheeter is that the press uses a heated head to flatten the dough, while a sheeter rolls the dough out flat. Both countertop and floor models are available to meet your establishment’s needs. Proofing & Holding Cabinet Ever been to a sub shop and observed loaves of bread waiting to be baked? Those loaves of bread are placed inside a kitchen essential called a proofing cabinet. If you plan to offer pastries, bread, or other treats that require your dough to rise, you need to purchase a dough proofing cabinet. Our selection of proofing boxes range from smaller, undercounter units to full-size units. We offer them in capacities of 7 to 40 pans to keep your dough at the right moisture and temperature levels. Most proofing cabinets have humidity controls allowing bakers to control the moisture aspect of the proofing process. CHECK OUT OUR 2022 updated BUYERS GUIDE: WHAT EQUIPMENT IS NEEDED TO START A BAKERY?
Burkett Introduces Perfect Fry Ventless Fryers!
At Burkett Restaurant Equipment, we are committed to bringing our customers the latest and most innovative restaurant equipment and supplies. Cue the addition of Floor model or countertop ventless fryers! Perfect Fry is a leading supplier to the foodservice industry with innovative and simple to operate countertop deep-frying solutions. As the recipient of the National Restaurant Association’s Kitchen Innovations award, PFA’s Rapidfry technology is the first odorless, ventless, and automated counter-top deep-frying system with robotic entry and delivery for your food products. So what makes Perfect Fry Fryers the best? Let us count the ways: #1 No Vents or Hoods RequiredLow cost installation! Perfect Fry is made for locations that do not allow for the installation of commercial fixed vents, air exchange, filters or fire suppression systems. With built-in filtration and state of the art fire suppression, Perfect Fry is ideal for open mall kiosks, temporary or seasonal locations, portable kitchens, catering, or any limited-space locations. #2 OdorlessPerfect Fry has designed their own air filtration system to remove grease particulates from the exhausted air. Made in the same factory as their fryers, the HEPA style filters last three months under normal use conditions. #3 Small FootprintPerfect Fry fryers install on your countertop. Their high-volume output means that foodservice businesses with limited space can now offer a variety of fried foods that have been missing from menus due to restricted space. The total space is less than a single conventional fryer or side-loading counter-top fryer. #4 Commercial Volume OutputFully automated fryers can fry up to 3 lbs. of food in each load. Wait it gets better. The Perfect fryer will cook 30 loads in an hour. At 3 lbs per load, with an automated load system the PFA can produce 90 POUNDS OF FRIES PER HOUR. #5 Easy Maintenance Perfect Fry fryers require a daily cleaning (wipe down, and general clean) and a weekly oil change. The self-contained oil drainage kit allows you to empty oil even when it is hot. All of the stainless steel components can be removed from the fryer chassis and washed in a dishwasher or sink. Finally, air filters should be changed every 3 months under similar usage; this can be done in under a minute. #6 SafetyFoodservice owner/operators put a priority on the safety of employees; with Perfect Fry’s fully automated PFA fryer operators won’t come in contact with hot oil. Ingredients are placed into the robotic loading tray. The cooking area of the fryer is enclosed and self-contained. Food then empties safely into the tray placed in the unloading area. All key functions of the machine are monitored electronically and indicated on our bright LCD display – the self-diagnostic ability of the Perfect Fry machines reduces guessing and downtime. #7 Preset CookingPerfect Fry allows you to customize up to 9 presets. Put an entire menu into your fryer’s program. When the preset cooking cycle is completed, the food will unload automatically. Food stays warm with an optional ceramic heat lamp. Ready to upgrade? We thought so. Click over to our website and check out our latest inventory of Perfect Fry Fryers.
Buying Guide: What to Do before Buying a Ventilation Hood
Are you opening a new restaurant? Maybe you’re re-modeling an existing establishment? A ventilation hood is an essential piece of commercial restaurant equipment that is required in all restaurants, hotels and other foodservice establishments. Vent fans, located inside the hood, pull in smoke, grease, oil, steam and odor; essentially leaving only clean air inside your kitchen. Before you open your doors, your ventilation hood will need to be functioning and in good condition to meet various safety, food and health standards. In some cases, restaurant owners will need to adhere to both national and local codes and mandatory specifications for commercial kitchen equipment. One of the first things to consider when buying a commercial ventilation hood is your fire code. It is also important to determine the size and type of hood you’ll need. Most fire codes have specific requirements for commercial kitchens and concession stands. These will typically specify how much larger the ventilation hood should be than the cooking area it covers. Before you start shopping, check the fire and safety codes in your area to ensure you purchase the correct piece of equipment that is sized to meet all the necessary cooking and fire suppression requirements and specifications. Keep in mind, national fire code in the US requires a minimum of a six inch overhang on all sides of your hood. If your kitchen is designed so that your range, charbroiler and fryers are in the same area, one ventilation hood should be sufficient for the entire area. In addition, most kitchens will need a grease hood system to filter the grease vapors that are emitted while you’re cooking. Wall-type designs are common in commercial kitchens, and professional installers can do the job for you. Some would even offer to do regular maintenance and provide recommendations on how to properly maintain and use the equipment. For those pizzeria owners out there, pizza ovens do not produce grease vapors, so a heat hood is all you’ll need. The same goes for areas that have dishwashers or steamers. If you still have questions about which ventilation hood to purchase, call Burkett Restaurant Equipment at 419-720-8190. Whether you need a new ventilation hood or a custom ventilation hood, Burkett Restaurant Equipment will help you select the right piece of equipment for your foodservice establishment!
Buying Guide: The Difference between Radiant and Lava Rock Charbroilers
The primary function of a charbroiler is to cook a variety of foods, particularly meats, fish and seafood, at consistent temperatures. One of the primary benefits of commercial charbroilers is in food presentation. Broilers give food the appearance and flavor of having been cooked on an outdoor backyard barbecue. For the commercial kitchen they offer a high production level with a shorter recovery time. A basic restaurant charbroiler looks like a firebox with a steel or cast-iron top grate on which the food cooks. Some charbroilers transfer heat via metal radiants made of stainless steel alloy or cast iron, while others use lava rock. While shopping for a restaurant quality charbroiler, you may ask yourself – what is the difference between radiant and lava rock? The main difference is the way in which the heat is transferred to the food. On a radiant chargrill the burner is positioned under a cast metal radiant from which the heat is radiated towards the food being grilled. Sub-radiant heating offered with some broiler units reduces gas use and grease fires, while improving the evenness of top grid temperatures. The result is that grease is instead sent down into a trough or tray where it is held until emptied, while some of the drippings from the meat will actually “burn” and provide that chargrill aroma we are all so familiar with. Lava Rock Charbroilers use a bed of lava rock positioned above the burners to catch and radiate the heat towards the meat above. The porous lava rock catches and holds the drippings which when heated create that delicious aroma associated with grilling food. Products cooked over crushed lava rock can accumulate large amounts of carbon and grease. Manufacturers recommend replacing elements twice a year. Both types of charbroilers improve the flavor and presentation of your dishes. Ready to shop? Burkett Restaurant Equipment offers a wide selection of charbroilers from the leading manufacturers. Take a look at our burkett.com or call a sales representative today!
Buying Guide: Drawer Warmers
A few years ago, I worked as a server at a local Max & Erma’s during a summer home from college. The best part of that job? Working doubles on Saturdays. Yeah, I actually mean that. On Saturdays, I would get a short break to eat between shifts. I always – always – bought a breadstick with my meal. As a college kid not concerned with carb intake, those warm, buttery breadsticks were heaven. I know now that those breadsticks kept their perfect consistency because of the built-in drawer warmer in the kitchen. Below, I’ve taken a deeper dive into those drawer warmers with a brief overview and things to think about if you’re in the market. Drawer warmers are located in the back of house and are used in a variety of restaurants and fast-food chains. Drawer warmers hold cooked foods, such as breadsticks, rolls, and baked potatoes, at the correct moisture level and holding temperature until they’re ready to be served. There are two primary types of drawer warmers: free-standing units and built-in units. Countertop Drawer Warmers Free standing warmers are the most popular due to their versatile application and their ability to be incorporated into almost any existing kitchen design. Free standing drawer warmers can be located on countertops, lower table shelves or on the floor next to the food prep line. Free standing drawer warmers are available in one drawer, two drawer, three drawer, and four drawer configurations. Additionally, optional casters are available instead of legs if you’d like your unit to be mobile. Built in drawer warmers are custom applications and are favored by restaurant design consultants because they are conveniently installed within stainless steel enclosed bases or custom workspaces. Built in drawer warmers are available in one drawer, two drawer, and three drawer configurations. Also, they often have digital controls versus manual controls like free-standing units. Standard features on both units include individual temperature controls, moisture controls, and a dual temperature gauge. Temperature controls the range from 100 degrees to 200 degrees Fahrenheit. Drawer warmers have stainless steel fronts, sides, and drawer facings, while each drawer features a telescoping track and a full size (12” x 20”) stainless steel pan insert. Drawer warmers are available in 120-volt, 208-volt, 230-volt and 240-volt options. When shopping, make sure you verify the voltage capacity within your workspace, as well as the voltage on the unit with the manufacturer.
Buying Guide: 5 Tips for Buying Food Processors
Food Processors: A Must-Have for Every Commercial Kitchen Considered a “must-have” piece of restaurant equipment, food processors revolutionized kitchens when they first appeared in the 1960s. They were originally introduced by Robot Coupe (Ro-Bo-Koo), which remains one of the top food processor manufacturers today—available through Burkett Restaurant Equipment. Commercial food processors have drastically reduced labor-intensive prep tasks while saving time in the kitchen. Chopping, mincing, grinding, puréeing, slicing, and shredding all become faster and easier—whether in professional or home kitchens. How Does a Food Processor Work? A food processor is made up of a mixing bowl, lid, and a range of blades and disks. Safety features are built in, ensuring the machine only runs once the bowl and lid are securely locked in place. Most models include two main blade types: Stainless steel blades: S-shaped, designed for chopping, shredding, grating, and mincing vegetables, meats, and more. Plastic blades: Ideal for mixing bread and pizza dough without overworking the ingredients. What Should You Look for in a Food Processor? Powerful motor: Ensures quick, consistent processing. A heavy chassis also keeps the unit from “walking” during heavy-duty tasks. Large bowl capacity: At least 2.5–3 quarts. Note: liquid ingredients reduce effective capacity by about half. Wide feed tube: Accommodates larger food pieces, reducing prep time. Simple controls: Multiple speed options plus a Pulse setting, perfect for bread and pizza dough. Bonus attachments: Features like citrus presses for juicing or egg whips for baking add versatility. Shop Food Processors at Burkett Ready to upgrade your prep station? Explore our wide selection of continuous feed food processors and standard food processors today.
Buyers Guide: Choosing the Best Commercial Slicer
Deciding which commercial food slicer to purchase for your food service establishment can be confusing. Let Burkett Restaurant Equipment help make it a little easier. Before you shop, take your time and do your homework. Commercial kitchen slicers make the task of slicing meat, cheese, bread, and other foods fast and easy. Typically, all automated slicers run on electricity anhttps://www.burkett.com/restaurant-equipment/food-preparation/slicing-equipment/bread-slicersd can slice through a range of items. Knowing what kind of food you plan to slice is just as important as knowing how much food you plan to slice. Here's what you need to know: Horsepower A slicer’s horsepower is a good indicator of what foods it can handle and how much power is transferred to the blade. If you need to slice large volumes and require consistent thickness, you will want to look for an electric slicer with a lot of horsepower, allowing you to slice large amounts of meat, cheese, or other foods at one time. While a deli slicer is often equipped with a large blade and can slice limited amounts of cheese, they are not suitable for slicing frozen items. Look for heavy-duty deli slicers that are capable of slicing any amount of meat, cheese or frozen products over a longer duration. Dimensions Make sure you select a slicer with a blade that fits the product you’re slicing. The volume of food you’re slicing, as well as its size, is a key factor for choosing a slicer. Also, check the size of the carriage, the shelf that holds your meat/cheese in place, to ensure the slicer accommodates your products. Smaller, light-duty slicers equipped with 10-inch blades and are best suited establishments that anticipate using their slicers for only an hour a day. If you’re slicing higher volumes, you’ll require a slicer with a 12- to 14-inch blade. Operation Automatic vs. Manual Most heavy-duty commercial slicers are equipped to operate automatically, saving your staff from the pushing and pulling your food across the blade. As an added bonus, automatic slicers can be left unattended, allowing your employees to complete other tasks while the slicer works. Manual slicers are labor-intensive, and not recommended for high-volume restaurants and delis. Ready to start shopping? Burkett Restaurant equipment offers a variety of different slicers from various brands. Check them all out at burkett.com.
