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What About InSinkErator Commercial Garbage Disposals?
It’s a messy, dirty issue that we all wish we could just wash down the drain. Well, everything but the kitchen sink at least. Handling food scraps and leftovers can be a real pain in the food service industry no matter how big or how small the establishment. But with the right garbage disposal, that process can be made a lot easier and a lot more efficient part of the cleanup process. Like anything else, the options are endless for make, model and size of the disposal you want or need. One of our favorites, and among the most recommended brands in the industry, is InSinkErator. Burkett Restaurant Equipment carries many models of InSinkErator Disposals units, ranging from a light duty ½-horsepower unit to a beefy 10-horsepower unit. The InSinkErator LC-50 Commercial Garbage Disposal has a ½-horsepower motor with the ease and flexibility of a household unit that is designed for foodservice. The disposer mounting (included) fits standard 3 1/2” - 4” sink openings, and does not require welding. It operates with a standard wall switch, and features an automatic reversing motor for longer life and trouble-free operation. At the other end of the spectrum is the 10-horsepower SS-1000 Commercial Garbage Disposal. This heavy hitter features a powerful motor that spins at 1,725 RPM, features corrosion resistant stainless steel, and controlled power air flow to cool the motor for efficiency and longer life. The quiet design has a 3/4” rubber mount about the grinding chamber to isolate sound and eliminate vibration. This model is designed for continuous operation for bigger jobs and high volume areas like restaurants, hotels, hospitals, and cafeterias. No matter how big or how small the job, Burkett Restaurant Equipment has the right garbage disposer that will fit your needs and your budget. Contact our sales team today at 800.828.8564 to find the unit for your business's needs.
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Sani-Safe Knives Offer Professional Quality at Affordable Prices
Dexter Russell manufactures more than 1,500 different knives and utensils in the United States and has been doing so since June 18, 1818. The Southbridge, Massachusetts company is the largest U.S. manufacturer of knives and also the oldest. For nearly two centuries, Dexter Russell has maintained a tradition of excellence in both material and workmanship that can be seen in its products. Professionals around the globe agree that Dexter Russell produces the broadest line of professional cutlery made by any single manufacturer in the world. If you’re in the market for a professional knife, then look no further than Dexter Russell. Their products were built to be tough and long-lasting. They offer a superior blade shape for easier slicing, while also meeting health code standards. Their Sani-Safe knives contain a unique long-lasting high-alloy stainless steel for enhanced sharpness, edge holding, corrosion resistance, and allow for ease of re-sharpening. Blades are manufactured from proprietary DEXSTEEL™ stain-free, high-carbon steel, are individually ground and honed, and excel in commercial use. An impervious blade also offers the utmost sanitary qualification by being stain-free, easy to clean, and by being slip-resistant. The textured, slip-resistant, easy-to-clean polypropylene handles also withstand both high and low temperatures. Dexter Russell Knives are perfect for any job in any size kitchen setting, whether it be commercial or personal use. Their quality kitchen cutlery isn’t just made to be affordable, but hand honed to provide the ultimate superior edge. These knives come in an array of handle colors, keeping cross-contamination and food allergies at bay. Whether in a restaurant kitchen or home kitchen, Sani-Safe knives are primed to be tough, sanitary, and the workhorse of your cooking. Burkett Restaurant Equipment carries a wide range of different Dexter knives, cutters, and knife sharpeners to enhance your residential and professional cutlery experience.
Steam Kettles vs. Tilting Skillets
Steam Kettles vs. Tilting Skillets: Which is Right for Your Kitchen? Are you considering a new steam kettle or tilting skillet for your restaurant but aren’t sure which is best? Both offer unique advantages. Take a look at the highlights below, then connect with one of Burkett’s knowledgeable account representatives to discuss your needs. Why Choose a Steam Kettle? Steam kettles cook more quickly than standard stock pots, making them ideal for soups, sauces, and pasta. Their efficiency comes from the steam jacket—a welded space between the cooking surface and steam source that provides an even cooking surface. This ensures faster cook times and consistent results for every serving. Types of steam kettles: Self-contained: Built-in steam source for independent operation. Direct steam: Requires a separate boiler to supply steam. Burkett offers steam kettles in a wide variety of sizes, so you can find the right model whether you’re cooking small or large batches. Why Choose a Tilting Skillet? Tilting skillets are one of the most versatile pieces of cooking equipment. They can handle a variety of tasks—from scrambling eggs to browning meat for chili to simmering soups—all in the same unit. Their multifunctional design makes them a smart choice for kitchens of any size. Options include: Countertop or floor models: Choose based on your available space. Hand-tilt models: Offer control and a personalized feel—great for soups or lighter dishes. Power-tilt models: Designed for large batches or thicker foods that are too heavy to pour by hand. Their versatility and efficiency make tilting skillets one of the best investments a restaurant can make. Need Help Deciding? Still unsure whether a steam kettle or tilting skillet is right for you? Contact our friendly sales team at 844-788-4684 and let Burkett help you find the perfect solution for your kitchen.
10 Tips for Managing Your Fryer Oil
I recently read an article by Rob Slattery of Restaurant Hospitality that listed 10 tips for effectively managing oil. The article was informative and concise (yay!) and the sort of thing our readers need to know. Allow me to pass along the pertinent pointers. Managing fryer oil as an asset is as important as choosing the right commercial fryer or selecting the correct oil formula. Fryer oil is a critical component of food flavor, and a costly one. How can you ensure you’re managing it correctly? Follow the 10 steps listed below, and you can deter oil degradation, reduce costs and deliver consistently quality food to your customers. 1. Choose decision-makers wisely. Generally, kitchen managers are the best judges of when oil should be discarded. Less-experienced restaurant workers may be tempted to throw away used oil too soon. Automated oil management systems have lockout functionality, which requires a key to dispose and thus can be better controlled. 2. Don’t just count the days. When deciding whether to discard used oil, consider the general quality of food coming out of the fryer, including taste, aroma, color and texture. It’s best to manage oil on a “vat-by-vat” basis, as opposed to revolving around a day of the week or crew convenience. 3. Know your chemistry. Oil expands as it’s heated. So check oil levels in vats on a regular basis and top-off as needed. However, do not overfill the vats. 4. Monitor temperatures. One main enemy of fryer oil is heat. Combined with oxygen in the air, heat accelerates oil breakdown and degrades food flavor. Be sure to turn off unneeded vats and use fire-up and shutdown schedules. It’s also important to check vat temperatures on a regular basis and regularly recalibrate thermostats, if needed. 5. Filter regularly. Filter oil on a daily basis. Never underestimate the importance of filtering cooking oil. One missed day can reduce oil’s fry life significantly and negatively impact food quality. 6. Filter before you throw. Before disposing used oil, filter it. Premature oil disposal can take dollars off the bottom line. 7. Size matters. It’s important to ensure the correct filter paper or pad size is used, as well as guaranteeing the filter box screen and weights hold the paper or pad firmly in place so crumbs are unable to bypass it. 8. Steer clear of water. When placing food into the fryer, never empty frozen products into baskets over vats. The ice that comes in contact with frying oil attacks fat molecules and imparts a smoky flavor. Also ensure the filter box is thoroughly dry before inserting the filter paper or pad. 9. Eliminate soap. Soap used to clean fryers is also an enemy of cooking oil. It can react with oil to degrade food flavor and color and also causes oil to smoke. When cleaning filter boxes do not use degreasers or soap, spray with hot water only. 10. When possible, upgrade your approach. Consider leveraging an automated oil management and filtration tracking solution. This will allow for easy monitoring of oil activity performance and identify problem areas that may be diminishing food quality and consistency and negatively impacting your bottom line.
Nine Big Benefits of Light Duty Deck Ovens
Light Duty Deck Ovens are great for commercial or even residential use, heating a simple pizza to serve a customer or to feed a family. Light duty models are much less intrusive on your space and energy costs, keeping floor space open in any size kitchen for other equipment. Burkett Restaurant Equipment offers various pizza oven styles to fit your restaurant countertop requirements. We offer commercial countertop pizza ovens, small industrial conveyor ovens, and wire rack oven types. Pizza oven door styles include pull down doors, and drawer-style openings that allow for easy rack sliding and product loading and unloading. Our models range from 4,000 watts up to over 10,000 watts, with BTU options ranging from 40,000 BTU up to 150,000 BTU. Electric and gas models are available to meet your commercial kitchen's specific electrical specifications. Are you curious about some of the features and benefits of light duty deck ovens? See below for more information. - High quality brushed stainless-steel exterior - Durable heating elements provide even heating performance throughout the oven - Wider oven opening provides more versatility than standard pizza ovens - Adjustable temperature control - Easy set timer - Heavy duty chrome plated baking rack - Removable, stamped aluminized steel crumb tray for easy clean-up - Ergonomically designed and convenient space saving flip-up handle - Skid-resistant feet
Five Tips for Designing a Responsive Site for your Restaurant
It’s no secret that more web users are accessing the internet on their mobile devices such as cell phones and tablets. In order to ensure you’re helping your current and potential customers find your business while they’re away from their desks, you need to develop a responsive site. Responsive website design makes it possible for visitors to easily view and navigate a site whether they are viewing it on a desktop, tablet or smart phone. Often, people look for a place to eat or get coffee while in their cars or walking around. Whether they are hungry or just doing research, a website that is difficult to navigate on a phone or tablet can drive potential customers away. Below are five tips to help you get started in designing a responsive site for your business. Simplicity: Aim for a simple design. Big, elaborate designs will just increase your page loading time…and we all know how much people like to wait for a page to load. Avoid PDF Menus: PDFs require a lot of re-sizing and scrolling on smaller screens, not exactly user friendly. Stick to a regular HTML page for your menu. Use Prominent Navigation: Remember that the majority of people accessing your site on a smartphone or tablet only have their fingers to navigate through your site. Make your navigation buttons large enough for easy use. Include Google Maps: Integration with Google Maps on your Contact Us or Location page makes it easy for users to find you and receive directions from where they happen to be when they searched for your business. Keep Content to a Minimum: Short and simple is particularly good for mobile users and small screens. Don’t overload the site with long blocks of texts, on small screens that means your users will be scrolling indefinitely. Besides, who really has the patience to read that 500 word retelling of your restaurant’s history?
How To Size Restaurant Grease Traps
Fats, oils, and greases have no place in drains. A commercial grease trap is the ideal solution to keep them out. Grease traps slow the flow of water allowing the oils and grease to cool and then collect them to be cleaned out. Burkett Restaurant Equipment offers a variety of grease traps. To properly size one you need to use the following formula: Commercial grease traps are sized according to the rate of incoming flow, in gallons per minute (GPM). Associated with this incoming flow rate is the trap's capacity. This rated capacity, in pounds, is listed at twice the flow rate. For example, a 10 GPM trap has a rated capacity of 20 pounds. Keep in mind to consider not only how much grease you may generate, but also the size of the bowl on your sink. Similarly to overflowing a funnel, if your grease trap is too small it won’t be able to keep up with the rate of water flow. It is important to size a grease trap larger than calculated (round up to next available size only). A grease interceptor that is extremely oversized will have longer periods between pump-outs. The rotting grease will adversely affect the structure of the grease interceptor.
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.
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!
Equipment You Need for a Fish Fry!
Easter is upon us and that means the Lenten season is in full fish fry mode. Fish fries have long been a staple in communities across the Unites States. Luckily, they’re low maintenance affairs that require just a few pieces of equipment – whether you’re doing them in your restaurant or at your church. Here’s what you’ll need for a successful fish fry: The Fish: You will need a dry whitefish that is easy to coat with a thick batter and stays in one piece once it’s in the fryer. Varieties such as cod, tilapia, and halibut are great choices for a fish fry. Equipment for Your Fish Fry: If you have access to one, a commercial fryer will work best for your fish fry. Commercial deep fryers are available in a variety of sizes and as gas fryers and electric fryers to meet your kitchen’s needs. If you are feeding a large crowd and do not have access to a commercial deep fryer, consider a countertop commercial fryer. Countertop fryers are user friendly and efficient while requiring only a fraction of the space of a traditional commercial deep fryer. They’re also great for appetizers! You might also consider an outdoor fryer. You can easily fry fish, French fries, and more with an outdoor fryer. Look for a model with at least two baskets so you can keep up with large servings. As an added convenience, typically the fryer tank will detach from its stand so you can transport it anywhere. Finally, you’ll need fry baskets so your fish can be safely lowered into your fryers. Be sure to check the measurements of the basket before purchasing to assure that it will fit in your frying space. Pro Tip: If you're going to deep fry, I recommend peanut or canola because they have the ability to get hot enough to give your fish a nice, golden brown crisp without starting to smoke. Corn and soybean are also good oils; however they will break down quickly, especially at the 350ºF to 425ºF temps you need for a good solid crisp on your deep fried fish.
How to Maintain Your Commercial Garbage Disposal
Commercial garbage disposal equipment provides a convenient way to deal with food waste, while improving sanitation in your kitchen. In the name of spring cleaning, here’s a closer look at how to maintain your garbage disposer, thanks to our friends at FES Magazine. Commercial garbage disposals haven’t changed much since their initial design. Most basic commercial disposals are scaled up versions of residential types and range from 1/2 to 10 HP. While disposals require minimal maintenance, proper use will lengthen the system’s service life. Disposals are simple to maintain, and feature and easy-to-clean corrosion resistant finish. Some things to keep in mind when utilizing your disposal: Do not use these systems to dispose fat, oil and grease. Flushing the drain after use will help prevent clogs. Some controls do this automatically. Periodically check your grind plates to help prevent clogs. After feeding waste through the disposer, run cold water for 10 to 20 seconds to push all of the particles to the main sewer line. While some systems just need to be wiped clean, others may include automatic cleaning flush systems that need to be activated on a daily basis. Use cold water to flush waste, since hot water can melt fat and allow it to solidify and block the drain line. So how do you know when it’s time to replace your disposal? Depending on running time, the type of waste being processed, and drain plumbing conditions, a typical disposal can last an average of five years or as long as 20 years. Here are five signs a disposal has reached the end of its service life. Excessive Noise: Unusual or excessive noise, along with water leakage represent a pair of obvious signs a disposal is failing and needs replacement. Drain Backups: This may indicate the blade teeth are worn and the mechanism needs replacing or may signify the disposal is on its way out. Increased Grind Time: Blades wear out over time and when processing an excessive amount of hard material at high volumes. Signs such as increased grinding time or frequent clogging may signify a new disposal is needed. Cracks: Over time, the disposal may develop cracks due to excessive use, chemicals and vibrations. Replace the unit when its construction is compromised.
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.
