Resources
Commercial Ice Machine Maintenance: Pro Tips for Cleaning and Preventive Care
In any foodservice environment, reliable ice production is not just convenient; it’s essential. From restaurants and bars to healthcare facilities and convenience stores, commercial ice machines support daily operations and customer satisfaction. Proper maintenance helps ensure consistent ice quality, dependable production, and long equipment life. Routine cleaning and preventive care also play a major role in minimizing downtime and avoiding costly repairs. When ice machines are maintained properly, they operate more efficiently, use less energy and water, and deliver better performance over time. Burkett works with manufacturers and service professionals to help operators keep their equipment running smoothly. In this guide, we will cover practical maintenance tips, early warning signs to watch for, and preventive steps that help protect your investment. Why Ice Machine Cleaning Matters Regular cleaning and maintenance are essential for keeping a commercial ice machine operating reliably. Without proper care, buildup from minerals, scale, mold, and debris can quickly impact performance, ice quality, and food safety. Over time, neglected machines are more likely to experience reduced production, higher energy usage, and unexpected breakdowns. From a return-on-investment perspective, routine preventive maintenance is one of the smartest ways to protect your equipment. Well-maintained machines typically last longer, require fewer major repairs, and operate more efficiently. This helps reduce long-term costs while supporting consistent ice production for your business. Cleaning also plays an important role in sanitation. Because ice is considered a food product, maintaining a clean ice machine helps support health standards and protects customers from potential contamination risks. No maintenance? No coverage. Many manufacturer warranties require operators to follow recommended cleaning schedules outlined in the equipment manual. Staying consistent with maintenance not only protects performance but also helps preserve warranty coverage. Early Warning Signs Your Ice Machine Needs Maintenance Identifying problems early can help prevent costly downtime, major repairs, and interruptions to your business. Commercial ice machines often show warning signs before performance declines significantly. Paying attention to these indicators allows operators to address issues quickly and keep equipment running efficiently. “If the ice machine isn’t producing like it normally does or starts struggling to keep up, that’s usually a sign something needs attention. Catching those issues early can prevent bigger problems later.” Eddie Furlong, Burkett Service Technician Reduced Ice Production If your machine is producing less ice than usual or taking longer to refill, scale buildup, restricted water flow, or airflow issues may be affecting performance. Cloudy, Misshapen, or Poor-Quality Ice Changes in ice appearance, unusual odors, or inconsistent cube shapes often indicate contamination, mineral buildup, or dirty internal components, such as the evaporator plate. Unusual Noises Grinding, humming, or banging sounds can signal mechanical problems with components like the fan motor, compressor, or internal moving parts. Addressing these noises early may prevent larger failures. Water Leaks or Excess Moisture Puddles around the machine or visible moisture may point to clogged drain lines, damaged seals, or loose connections that require attention. Overheating or Frequent Shutdowns If the unit feels hotter than normal or shuts down unexpectedly, restricted airflow or dirty condenser coils may be causing overheating and safety shutdowns. Recognizing and addressing these warning signs early helps maintain consistent ice production and reduces the likelihood of unexpected service interruptions. Most Common Commercial Ice Machine Service Calls Even well-maintained ice machines occasionally require professional attention. Based on service technician experience, several issues appear more frequently than others. Understanding these common problems — and how to prevent them — can help reduce downtime and extend equipment life. Scale Buildup and Dirty Evaporators Mineral deposits from hard water are one of the most common causes of ice quality issues and reduced production. Scale buildup can interfere with freezing surfaces and internal components, leading to inefficient operation. Preventive Action: Perform regular deep cleanings using manufacturer-approved cleaning solutions. Installing a quality water filtration system can also help reduce mineral accumulation and improve ice clarity. Dirty or Blocked Condenser Coils Dust, grease, and airborne debris can accumulate on condenser coils over time, restricting airflow. Poor airflow forces the machine to work harder, which may cause overheating, reduced efficiency, or premature component wear. Preventive Action: Conduct routine visual inspections and clean condenser coils with compressed air or a soft brush to maintain proper ventilation. Clogged or Old Water Filters Blocked filters restrict water flow, which can reduce ice production and affect ice quality. Filters also play a key role in minimizing mineral buildup and protecting internal components. Preventive Action: Replace water filters at recommended intervals, typically every six months, or according to manufacturer guidance. Creating a maintenance reminder schedule helps ensure consistency. Clean filters make clean ice. For crystal-clear ice every time, don't miss our blog How Routine Water Filter Replacements Enhance Your Ice Quality. It highlights how water quality directly impacts ice clarity, taste, and machine performance. Taking these preventive steps consistently can help reduce unexpected downtime, improve ice quality, and extend the life of your equipment. “Most manufacturers recommend cleaning your ice machine once a quarter to keep the unit running smoothly and within guidelines. Staying consistent with that schedule really helps prevent buildup and performance issues.” Eddie Furlong, Burkett Service Technician Ice Machine Cleaning and Maintenance Checklist Following a consistent cleaning routine helps maintain ice quality, supports sanitation standards, and keeps your commercial ice machine operating efficiently. This checklist outlines general maintenance tasks that many operators can incorporate into their regular schedule. Always follow manufacturer guidelines for your specific equipment. Daily Tasks (5–10 minutes) Tools Needed: Clean cloth, sanitizer spray, disposable gloves Inspect and wipe down exterior surfaces with a clean, sanitized cloth. Visually check ice quality. If contamination is suspected, discard the ice. Ensure the ice scoop and storage bin remain clean and properly stored. Weekly Tasks (15–20 minutes) Tools Needed: Approved sanitizer, soft cloths, disposable gloves, mild detergent Empty the ice bin and remove loose ice before sanitizing interior surfaces. Clean door gaskets and hinges using a mild detergent solution. Inspect water lines and drain hoses for leaks or buildup. Check air filters or vents to ensure unobstructed airflow. Monthly Tasks (30–45 minutes) Tools Needed: Manufacturer-approved cleaner, sanitizer, soft-bristle brush, disposable gloves, bucket, clean towels Turn off the machine before fully emptying the ice bin. Run an approved cleaning solution through the ice-making cycle according to manufacturer instructions. Gently scrub internal components, including evaporator surfaces, using a soft-bristle brush. Rinse thoroughly with clean water, then run sanitizer through the system following manufacturer guidelines. Clean condenser coils using a soft brush or compressed air to maintain airflow. Restart the unit and monitor operation to confirm proper ice production. Maintaining this routine consistently helps reduce mineral buildup, improve efficiency, and minimize unexpected service issues. For detailed step-by-step instructions, see our guide on How to Clean Your Commercial Ice Machine. Conclusion Consistent maintenance is one of the most effective ways to protect the performance and lifespan of a commercial ice machine. Regular cleaning, routine inspections, and preventive care help maintain ice quality, reduce the risk of unexpected downtime, and support efficient operation over time. By following recommended maintenance schedules and addressing small issues early, operators can avoid many common service problems and keep equipment running reliably. If performance problems persist despite proper care, it may be time to evaluate whether repair or replacement is the best option. Our guide on When to Replace Your Ice Machine can help you identify the signs and make an informed decision.
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How to Pass Your Restaurant Health Inspection
In the fast-paced world of restaurants, every moment counts. Health inspections don't wait for the perfect moment. They show up during prep, peak hours, or when your team is running on fumes. So how do you make sure you're always ready for when a health department inspector arrives? Whether you're an experienced restaurant owner or new to cooking, a random health inspection is stressful. I've been there. After nearly 10 years as a restaurant manager, I've passed my fair share of health inspections - I've failed one too. That's why I'm here to share some expert tips from my time in the service industry to help you pass your next health inspection with less stress. Health Inspection Checklist For Documentation Every health department has its own rules. Especially across different states and restaurant types. But most inspections look for the same core documentation. Create a food safety folder. Put your documentation in a labeled binder or digital folder. When the inspector asks, you’ll be ready - and it shows you take food safety seriously. Be ready for your next health inspection with these documents: Food handler & manager certifications (e.g., ServSafe) Liquor license (if applicable) Signed employee health & illness exclusion forms Daily temperature logs (hot and cold units) Thermometer calibration logs HACCP plan (if applicable) Pest control service records Dish machine & 3-comp sink sanitizer logs Cleaning & maintenance schedules Ingredient labels & date markings Emergency response plans (e.g., power outage, boil-water advisory) With the paperwork out of the way, you're ready to start your restaurant inspection cleaning process. The best way to prepare for a food inspection is to have a culture of accountability and food safety in your staff. Inform & train your restaurant staff You can't be everywhere at once. Especially during a health inspection. As a food safety leader, you'll be the one to walk with the health inspector. You'll be discussing any food safety concerns, and providing documentation. That means your staff needs to be able to maintain food safety - unsupervised. Just one unaware employee can tank the entire inspection. Control what you can by making sure every team member gets regular food safety training. Prepare for a food inspection with these key topics: Proper hand washing - both how & when. Cross contamination prevention - keep raw proteins contained & sanitization after handling things like raw chicken. Standards for hot and cold holding temperatures - including timed stirring of menu items held in steam tables or prep rails. Train on how & when to change gloves. A handwashing routine only works if your team also knows when to change gloves. When someone touches their clothes, phone, or cleaning supplies, they contaminate their gloves. They should take them off, wash their hands, and put on a fresh pair before handling food again. When hands-on training is a part of your regular routine, it's second nature. You'll always be ready for a health inspection. Posted reminders and refreshers during shift meetings help your team build the skills they need to ace your next health inspection. The most important part? Lead by example. Managers should set the standard for food safety so the whole team becomes confident in the right way to handle food. Carrying out best practices every day is the best way to prepare for a health inspection. Be ready when the power goes out. Your staff training should include an emergency plan so your team knows what to do during outages or other surprises. It's critical to keep food safe during power outages both for your guests, and your food costs. Cleaning & preventative maintenance for health inspections We've all been to a restaurant where the tables felt sticky, right? That's just one thing we want to avoid. Health inspectors don't miss anything. Not the sticky drink station, not the grime in the ice machine, not the gunk on your walk-in shelves, and definitely not the dirty drains. And you probably want to keep those things clean regardless of an inspection! Create a clear weekly task list and assign it to your team. Even when things get hectic, you won't miss anything either. Keeping a clean restaurant is a huge undertaking. By breaking it up into bite-sized tasks, you lighten the workload for everyone. Include some key maintenance checks in your cleaning schedule like: Recalibrating thermometers. Clean hood vents and grease traps. Check dishwashing chemicals and heating if you have a dish machine. Check & clean gaskets, seals, and refrigeration coils. Deep clean and prune out broken utensils & containers. Scratched or chipped utensils and containers aren't safe to use. Damage creates small crevices where bacteria can hide, even after washing. If an item is cracked, chipped, or worn out — throw it out. That includes food pans, spatulas, cutting boards, and more. Safe hot & cold food holding practices Thermometers keep your kitchen safe and consistent. But in the middle of a busy shift, it's easy to get distracted and miss a critical temperature issue. Maybe the hot food well didn't get turned on before the store opens, or maybe the reach-in went down in the middle of the rush. Without a thermometer, your staff may not realize what's happening until it's too late, and your food is wasted. And don't forget about properly temping proteins as they cook. Temp each item as it comes off the grill or out of the oven. It's the easiest way to consistently serve safe and high-quality food, every time. Pair a pocket thermometer with a timer for perfect cook times and consistent results, no matter how busy it gets. Managers and food safety leads can track team food safety performance using a HACCP plan (Hazard Analysis and Critical Control Points.) These plans, while not always required, give structure to your kitchen and promote top-of-mind food safety. A good plan includes temp checks for fridges, hot and cold wells, and cooked items as they leave the grill or oven. Logging this info throughout the day gives you one more layer of protection. And helps you avoid that heart stopping moment of anxiety when the health inspector shows up unannounced. FIFO, food storage, and labeling Keeping cold storage at the right temperature is just one part of food safety. But remember, cross-contamination can start before you even begin prepping. Before we get into FIFO and how to serve the freshest foods without losing profit to food cost, let’s talk refrigeration hierarchy. It's a simple system based on cook temperatures - to keep raw proteins from contaminating ready-to-eat foods. How can you organize your refrigerator to prevent cross-contamination? From top to bottom, follow this order of food storage: Top Shelf: Fully cooked or ready to eat foods Vegetables, sauces, cheese Shelf 2: Ready to eat lunch meats Sliced or whole cooked ham, turkey, salami Shelf 3: Raw seafood & lamb Shrimp, salmon, lamb chops Shelf 4: Other raw meats - beef, pork, veal Steaks, pork chops, uncooked bacon Shelf 5: Ground meats & shell eggs Ground beef, ground pork, etc. Bottom Shelf: Raw poultry Chicken, turkey, ground or whole Store top to bottom by required cook temp. A good way to remember how to store refrigerated foods is by cook temperature. Store top-to-bottom: ready-to-eat on top, seafood and steaks in the middle (145°F), and raw poultry on the bottom (165°F) to avoid cross-contamination. What's FIFO? The First In, First Out (FIFO) system is key. Not just for food safety, but for cutting waste and protecting your bottom line. When business slows down, it's easy for staff to grab the most visible item instead of the oldest one. That’s how good food gets wasted. You can achieve 2 goals in 1 with proper food labelling. Not only does the health department require date and time stamps for prepped food items, but labelling foods also helps staff maintain proper FIFO. No matter who prepped the food, everyone knows when it happened, and can then use the oldest items first. Stop wasting food that’s “gone bad” by stressing the importance of labelling and FIFO. Hygiene & health in the kitchen We discussed handwashing earlier. But that’s just the beginning of proper hygiene for foodservice. In a post-COVID world, hygiene is more important than ever. Everyone from owners and managers to line cooks needs to take it seriously. And if you worked in kitchens throughout the pandemic, you know just how intense it is. First, and it should be obvious, but no one should be working in a kitchen when they’re sick. No matter how much you wash your hands, it’s just risky. Even perfect handwashing can’t prevent the risk of spreading illness if someone’s actively unwell. Yes, having someone out sick puts stress on the team. But it’s far better to lose one person for a shift than risk your whole staff - or your customers - getting sick. Require a wellness check before every shift. No one should clock in with symptoms like fever, nausea, diarrhea, shortness of breath, or a cough within the past 24 hours. Train managers to ask staff if they've had any of these symptoms before they clock in. Restaurant sanitization: tools, chemicals & compliance Hygiene also means using sanitizers and cleaning supplies the right way. Start with proper chemical storage in your kitchen. All chemicals need to be stored in a designated area away from food. Staff should return them to the same spot after each use. Then, train your team on how to use chemicals effectively. For example, in a three-compartment sink, the final sanitizing step won’t work if the water’s too hot. High heat breaks down the sanitizer, making it useless. The same goes for sanitizer buckets. Plus, those red pails need to stay below food-contact areas and must be switched out and tested regularly throughout the shift. Some other common best practices? Use each sink for its intended purpose (no handwashing in prep sinks, no rinsing produce in dish sinks.) Store used rags in a sealed container to reduce pests - and smells. Replace trash bags in food prep areas after each task. Stay consistent - daily routines build strong habits. A clean kitchen isn’t just about passing inspections. It’s about protecting your team and your guests. Work with health inspectors, not against them You’ve trained your team, documented your procedures, and done everything you can to stay inspection-ready. Now picture this: it’s a weekend, you’re short-staffed, rushing to prep before opening. And the health inspector walks in. Your first reaction might be frustration. They always seem to show up at the worst possible time. But your health inspector isn't there to ruin your day. Above all else, they need to make sure your guests are protected, and that your food service is safe. The best way to navigate health inspection season is to build a good relationship with your inspectors. Shift your mindset - each inspection is a chance to learn and improve. And your local health inspector is the expert on the matter. They're most likely a great resource to help you learn - and most inspectors are happy to explain the regulation. Should you receive a violation, critical or not - take notes, ask questions, and follow up with a clear plan to correct it. At a restaurant I managed early on in my career, I had an inspector cite me for something I'd never encountered before. Poor lighting at the serve line. I felt frustrated at first. It felt random and nit-picky. I thought the lighting here isn't all that bad. So I asked the inspector to explain. She broke it down clearly: dim lighting makes it harder to see debris that might fall into the hot well she was referring to. Things like plastic, cardboard, or stray food. And this wasn't an arbitrary thing. She had a light meter that measured the lighting level - it didn't meet the standard. I didn't want to serve anything unsafe just because no one could see it. I learned a lot from that inspector, and this experience changed my mindset for the rest of my time in foodservice. Next time that same inspector came by, I was ready. I had a good relationship with her, and passed with flying colors. Better lighting, cleaner serve line - and a perfect score. Respect the process, and stay curious. Treat every health inspection like a partnership. It's one more tool to make your restaurant safer, stronger, and more consistent. The best way to prepare for food inspection Health inspections will probably never be convenient, but they don’t have to be chaotic. The key is building a food safety culture that runs every day, not just inspection day. When food safety becomes part of your routine, inspections aren't disruptions. They're just another part of the job. Train your team Keep your documentation up to date Lead by example
What Kind of Blender Does Starbucks Use?
Very often, we are asked by customers, "What kind of blender does Starbucks use? That's the blender we want!" Today, you'll see the 48-ounce Vitamix Blending Station Advance, better known as "The Quiet One, " in nearly every Starbucks you go to around the world. Shop the Vitamix Quiet One today! Best-in-class quiet blending technology, it's the ultimate blender with unparalleled sound reduction, as well as exceptional beverage blending. These features improved speed of service with users rarely having to reblend a drink. The Quiet One’s smart design significantly reduces noise, creating a more pleasant environment for customers—whether they’re waiting in line or enjoying their drinks at a table. Its magnetically attached floating sound enclosure is also easy to clean and disassemble, with no screws to slow things down. Like most Vitamix blenders, The Quiet One has variable speed control and automatic shut-off, providing the user flexibility in creating endless recipes. Designed specifically with coffeehouses and high-end bars in mind, it features: 6 programmable buttons 34 optimized programs Powerful 3-horsepower output motor Air management design for reduced noise, improved reliability, and reduced down time. The blending container is also uniquely designed for faster, smoother pouring and a long-lasting blade life. What does this mean for Vitamix customers, whether at Starbucks or anywhere else? Time and cost savings, along with improved customer experience. The container's double-sealed bearing also provides improved washability, extending life of the blade assembly. Also, superior keypad sealing and one-piece circuit board provide improved reliability. It was made for Starbucks, but you can now bring it to your own coffeeshop, restaurant, bar, or even you home kitchen. Shop our complete selection of Vitamix blenders now and get free same-day shipping on all Vitamix blender, including the marvel of engineering you see in the video below.
Release: Burkett Expands Delivery Fleet
PERRYSBURG, Ohio, January 6, 2023 – In addition to its nation-wide shipping capabilities
2025 Pizza Expo with Burkett
Walking into the Pizza Expo was like being hit with a wall of oregano and excitement. This isn’t just a trade show—it’s the Super Bowl of the pizza world. Here, the stars are pizzaiolos, the plays are recipes, and the action happens in blazing deck ovens. Ovens were cranking, cheese was flying, and the vibe was electric. It felt like a cross between a trade show and a full-blown food fest, all centered around one thing: pizza. From dough-tossing battles to vendors dishing out truffle-drizzled slices. Evidence showed that this wasn’t just a place to talk shop—it was a celebration of everything pizza. Amid all the delicious chaos, Burkett’s team was there to take it all in by learning, networking, and, of course, eating. This year, Burkett had a strong presence. Alongside Account Executive, Nathan Buecler, we had 2 first time reps walking the floor. Our VP of Sales, Perry Lease, and Sales Representative, Crystal Saylor, truly enjoyed their first trips. Their experience provided fresh insights and exciting takeaways. Here's the lowdown on their experience. Building Connections & Strengthening Partnerships They came for the pizza, but what surprised Crystal and Perry was the strong network of industry pros they bumped into at every turn. From vendor partners to potential new customers, the event reinforced Burkett’s presence within the pizza industry. “The energy and team spirit were incredible,” Crystal shared, reflecting on reconnecting with vendor partners. “And being able to connect face-to-face with potential customers made a real difference.” Walking through the convention center, it was clear Burkett wasn’t a stranger here. Vendors greeted our team like old friends. They reminisced about past deals and swapped industry insights over some fresh 'za. “It was impressive to see the number of vendors and how specialized they are,” Perry said. “Who knew pepperoni came in so many varieties? One booth showcased them all; thin-sliced, thick-cut, spicy, and curled, each one with its own personality.” Tools We Didn't Know We Needed The Pizza Expo is not just a celebration of great pizza, it's also a showcase for the latest advances in pizza-making technology. One demo in particular stopped Crystal dead in her tracks. "I know it sounds odd, but the cheeser station was a standout for me," she laughed. "Seeing how well it minimizes waste and ensures the perfect portion of cheese every single time, made it genuinely impressive." The Randell Cheeser Station removes all the guesswork when it comes to topping pizzas. Its integrated motion-sensor scale automatically measures the ideal amount of cheese, ensuring every pizza is perfectly portioned. Designed as a compact, all-in-one unit, it features a grated surface that catches and recycles any excess cheese into a refrigerated holding bin. That means fewer trips to the walk-in, better portion control, and virtually zero cheese waste. Drawn in by the buzz at the Middleby booth, Perry and Crystal watched as automation took center stage. Their innovative automation kitchen was prepping and baking delicious pies with minimal user interaction. The Best Pizza at the Expo No trip to the Pizza Expo would be complete without sampling some amazing pies. Both Crystal and Perry took full advantage of the chance to taste what the industry's best had to offer. Crystal’s surprise favorite? A slice from the Middleby booth—cooked entirely in an automated oven. "It was a perfect example of how technology can streamline the process without compromising on the final product." Perry leaned more towards a pizza from one of Fiero's historic brick ovens. “You can taste the tradition in every bite,” Perry said. “The crust had that beautiful crunch on the outside with a soft, airy bite inside. It was exactly what you’d expect from an authentic Italian brick oven.” Final Thoughts Late-night brainstorming sessions with vendors and unexpected pizza discoveries gave Crystal and Perry more than just fresh ideas. It filled them with excitement and motivation. “We walked away energized,” Perry said. “Not just about products, but about what’s possible in this industry.” Curious how these tools could fit into your kitchen? We’d love to share what we learned. Call or email to chat with Crystal or one of our other knowledgeable sales representatives today!
Burkett Rises to No. 36 in FE&S 2025 Distribution Giants List
PERRYSBURG, Ohio, April 2, 2025 – Burkett Restaurant Equipment & Supplies has climbed to No. 36 in the 2025 Foodservice Equipment & Supplies (FE&S) Distribution Giants ranking, a testament to its expanding national presence and strong leadership in the Northwest Ohio foodservice community. The achievement builds on Burkett’s upward momentum since first entering the Top 40 in 2023, reinforcing its position as a trusted and growing force in the industry. "Being recognized among the top distributors in the nation is an incredible honor, and advancing to No. 36 is a true reflection of our team's dedication and the trust our customers place in us," said Jameel Burkett, President and CEO of Burkett Restaurant Equipment & Supplies. "This growth validates our focus on customer-centric innovation and delivering results across every touchpoint," he continued. The FE&S Distribution Giants list is published annually and ranks the top 100 foodservice equipment and supplies dealers in the United States based on previous year’s sales. The 2025 list highlights a strong year for the industry overall, with increased investment in technology, design-build services, and flexible purchasing options. Burkett continues to lead the way in these areas by offering streamlined e-commerce, personalized consulting, and recently expanded financing options through Credit Key’s Enterprise Net Terms. “Our team’s ability to pivot, innovate, and maintain close customer relationships is what continues to drive our upward trajectory,” Burkett added, "we are grateful to our employees, partners and clients who make this success possible.” As we continue to grow, our commitment to serving you with top-tier equipment, expert guidance, and flexible solutions remains stronger than ever. Check out the full list of 2025 Distribution Giants! Learn how we can help! Let's make your foodservice business thrive. Our team is ready to partner with yours for success. Contact Us
Food Truck Licenses & Permits: An Overview
Starting a food truck is an exciting adventure. It’s a chance to share your food, connect with your community, and build a business on wheels. But before you fire up the grill or stock your fridge, there’s one critical step you can’t skip: compliance. Like restaurants, food trucks must follow strict rules to protect public health and comply with local laws. These rules keep your business safe from expensive fines, closures, or delays in starting. In this blog, we will answer common questions about food truck licenses and permits. Are Licenses and Permits for Food Trucks Required? Yes! Every food truck needs both a business license and the right permits to operate legally. A license gives you the legal right to run your business. A permit allows you to operate under certain conditions. These conditions can include serving food to the public, parking in specific areas, or using propane. Skipping this step isn’t worth the risk. Operating without the proper documentation can result in heavy fines, forced shutdowns, and damage to your reputation. Customers want to know that vendors prepare their food safely, and cities want to ensure that vendors follow local rules. Proper licenses and permits are what make both possible. Food Truck Permit Requirements Since requirements do vary by city and state, it’s tough to create a one-size-fits-all checklist. That said, there are a few core permits that almost every food truck in the U.S. will need regardless of location: Business License a. The foundation of any operation. This gives you the legal right to run a business in your city/county. Food Service / Health Department Permit a. Sometimes called a Mobile Food Facility Permit or Food Vendor License. b. Required everywhere to prove your truck meets food safety standards (proper refrigeration, sanitation, safe prep areas). Sales Tax Permit (Seller’s Permit) a. Allows you to collect and remit state/local sales tax on food sales. b. Issued through your state’s Department of Revenue or Taxation. Employee Food Handler Cards / Food Safety Certification a. At least one certified food protection manager (ServSafe or equivalent) and food handler permits for staff. b. Ensures everyone handling food is trained in sanitation and food safety. Fire / Safety Permit a. Required if your truck uses propane, grills, fryers, or other open flames. b. Local fire marshals inspect to confirm proper extinguisher placement, propane setup, and CO detection. Sometimes Required, Depending on Location Commissary Agreement – proving you have access to a licensed commercial kitchen for prep, storage, or cleaning. Parking / Vendor Permit – for operating in public streets, parks, or downtown districts. Event-Specific Permits – festivals, fairs, or temporary events often require one-off approvals. Food Truck License Requirements Permits regulate operations, while licenses establish your business legally. Every food truck needs these core licenses: General Business License a. Issued by your city or county, this is the legal foundation that allows you to run a business in your community. DBA or LLC Registration a. If you’re operating under a brand name, you’ll need a “Doing Business As” (DBA) registration. Many food truck owners choose to form an LLC for liability protection and credibility. Employer Identification Number (EIN) a. Required if you hire employees. An EIN, issued by the IRS, is essentially a Social Security Number for your business. Optional Licenses Depending on your concept, you may also need: Alcohol Beverage License – If you plan to serve beer, wine, or cocktails. This usually requires additional approvals at both the state and city level. Are Permit and License Requirements Different by State? Basic permits exist everywhere, but each state and city add their own regulations and fees. Here's how some key areas that differ: Commissary Requirements California, Texas, and Florida often require a commissary agreement within the main vendor permit. You must have a licensed facility for cleanup, prep, and storage. Business License Types & Costs Every food truck needs a business license. However, some states require special licenses from regulatory agencies instead of a general license. Fees range broadly from $20 to $500, depending on the jurisdiction. Health & Mobile Vendor Permits These are everywhere, but their bundling, costs, and issuing authority vary. For instance, in Georgia, mobile food unit permits are handled by county departments and come with varied fees. Fire & Safety Permits Required if your truck uses propane, grills, or fryers. Inspections, documentation, and annual fees (usually $50–$300) vary by city. Secondary or Temporary Permits Temporary events or festival permits are common and vary in application, cost, and process depending on location. Because the rules are so localized, the best approach is to: Start with your state’s Small Business Administration (SBA) office for licensing guidance. Check your county or city health department website for food service permit requirements. Contact your local city hall or vendor services office for parking, zoning, and fire department approvals. Tips for Staying Compliant Securing your licenses and permits is just the beginning — staying compliant requires ongoing attention. Here are a few best practices to keep your food truck running smoothly: Track Renewal Dates & Inspection Schedules Most permits and licenses expire annually or biannually. Set calendar reminders or use a simple tracking sheet to avoid lapses that could put your business on hold. Keep Permits Displayed on the Truck Health inspectors and event organizers will want to see your paperwork on the spot. Keeping permits posted in a visible area saves time and demonstrates professionalism. Work with Local Business Associations Join food truck associations, restaurant groups, or small business alliances in your area. They often share updates on new regulations, fee changes, or permit opportunities that could affect your operations. Stay Ahead of Safety Checks Don’t wait until inspection day to review fire extinguishers, propane setups, or sanitation practices. A quick self-check before events can prevent costly delays. Maintain a Commissary Agreement (if required) If your city mandates one, keep the contract current and on hand — many inspectors will request to see it. Conclusion Running a food truck takes more than great recipes — it starts with the right paperwork. You’ll need both licenses and permits to keep your business legal, your customers safe, and your reputation strong. Since rules and costs vary by state, county, and city, confirm requirements with local agencies before you launch. A little research upfront can save you from fines, delays, or shutdowns later. With compliance handled, you can focus on what really matters: growing a successful food truck business. Burkett offers a wide selection of refrigeration equipment, cooking equipment, and food prep equipment to help you outfit your truck with everything you need. For even more tailored guidance, explore our Food Truck business solutions page to see how we support mobile kitchens like yours. Stay in the Loop, Stay on the Road Subscribe for smart food truck advice and operator-exclusive offers.
Commercial Cookware Cleaning Instructions for Most Materials
Unfortunately, there is not one universal commercial cookware cleaning method. Different materials require different cleaning techniques. You can find commercial cookware available in many different materials. Knowing how to properly clean the different types of pots and pans in your commercial kitchen will prolong their quality and longevity. Since commercial cookware comes available in many different types each with their own pros and cons, most kitchens will have multiple styles. This will impact how you care for, safeguard, and preserve pots and pans. From shallow frying pans to deep stock pots and even pasta cookers, these tips will help you properly and thoroughly clean your kitchen’s most important cookware. How to clean cast iron pots and pans Cast iron pans can be the longest lasting cookware in your kitchen if properly cleaned and maintained. Their ability to go from stovetop to oven, grill, or steamer, makes this material desirable to many chefs. Because cast iron can stand up against high heat, these pots and pans retain heat longer than others. This means it will take longer for these units to cool down after use. It’s important to remember to always wash your cast iron by hand. Cast iron cookware will not last long if continually put through a commercial dishwasher. Pour out any excess oil or grease before rinsing out your hot cast iron pan with hot water. Use a cleaning brush or pan scraper to remove any stuck-on debris. Rinse out any remaining fragments with hot water then allow the pan to dry. Enameled cast iron pans develop a thin layer of baked-on oil over time, or "seasoning," which naturally produces a non-stick surface. Avoid using harsh soaps and heavy abrasives because doing so could remove this cooking layer. Additionally, cast iron is an enemy of moisture because of rust, so the less time spent wet, the better. There is a common myth that you cannot use any soap on cast iron, but this is not the case! In the past, soap was made from lye, which was far too harsh for cast iron. That is the origin of this myth. Modern dish soaps do not include lye, meaning they are safe for use on cast iron! How to clean copper pots and pans Being naturally antibacterial, copper is one of the safest materials to use while preparing food. Additionally, copper resists corrosion, works well as a thermal conductor, and is simple to clean. Since copper reacts strongly with some foods, most copper pans have a liner made of a non-reactive metal, such as tin or stainless steel. While stainless steel is more resilient, tin is more common but wears more quickly. Always wash your copper cookware by hand. Use soft-abrasive tools, like sponges, when cleaning copper cookware. Your lined copper pans' inside can be cleaned with a sponge, some water, and small amount of dish soap. For burned-on debris, soak the pot or pan in hot, soapy water for 15 minutes before scrubbing again. Always hand-dry your copper pots and pans immediately after washing. To stop the copper from tarnishing, thoroughly dry the pan with a microfiber cloth after cleaning it. How to clean stainless steel pots and pans Most of the time, stainless steel cookware needs little more than the normal dish soap and hot water method. Remove any food residue and oil that has accumulated on the surface by giving it a thorough scrub. Food should come off without much difficulty, but hardened or scorched oils will require a lot of soap, hot water, and manual labor to remove. Using a non-abrasive sponge or brush will keep pots and pans from scratching. Stainless steel pans are very common because they can go through commercial dish machines without worry of warping or discoloring. How to clean aluminum pots and pans Most kitchens use aluminum cookware because of their excellent heat distribution and durability. These dishes make it easier for home cooks to try out new cuisines and don't require much maintenance. It is recommended that aluminum pans be hand washed only. For everyday cleaning of dirty aluminum pans, combine one cup of hot water and one cup of white vinegar. Apply this mixture to the pan with a non-abrasive towel and scrub it in. Allow some time for the mixture to do its thing and then rinse out the pan and wash it with soap and water. Alternatively, you can use a combination of hot water and baking soda. This mixture works in the same way. Again, be sure to use a non-abrasive tool. How to clean non-stick pots and pans Allow your non-stick cookware to cool down after cooking is complete and food is removed. Use soap and warm water to rinse and remove debris. Scrub out any remaining food particles with a non-abrasive sponge or towel. DO NOT use abrasive steel or hard brushes. Rinse out your pan after scrubbing. Use a microfiber or light towel to dry the surface of your stick-free cookware. If your non-stick pot needs a little more work to remove debris, use one of the boiling methods. Boiling a small amount of white vinegar and water, baking soda and water, or a combination of all three can loosen up burnt-on particles. Check out this great Burkett Blog for additional information on non-stick cookware maintenance; How to ruin your non-stick pans in 5 steps. How to clean commercial sheet pans It doesn’t take long for baking sheet pans and roasting pans to obtain brown or black stains. This type of cookware is notorious for being a pain to clean thanks to their layered grease and stain buildup. Luckily there is an easy solution to making your sheet trays look new. Always be sure to wear the proper PPE. Mix baking soda with a small amount of hydrogen peroxide until it creates a thick paste substance. Wearing dishwashing gloves and an apron, spread the paste across the sheet pan using a sponge or towel. Allow the substance to sit for 1-2 hours. Remove the paste with a clean sponge or towel, and then wash and dry your cookie sheet like normal. This method can also be used on the underside of sheet trays. Your pots and pans will last longer and perform better if you take proper care of them. Nothing is worse than having to throw away a perfectly good pan due to some grease or grime that has baked on. View a variety of warewashing equipment to ensure your commercial kitchen is well prepared. If your cookware is beyond saving or you’re looking to upgrade, Burkett has a great collection of all types of commercial cookware. You can save time, effort, and money by learning the best commercial cookware cleaning techniques for any material!
Burkett Expands Financing Options with Credit Key Enterprise Net Terms
PERRYSBURG, Ohio, July 9, 2024 – Burkett Restaurant Equipment & Supplies has added Enterprise Net Terms to its financing options through Credit Key. This groundbreaking product redefines access to term payments for businesses of all sizes. “Partnering with Credit Key to introduce Enterprise Net Terms represents a significant step forward for our company and our customers,” said President & CEO Jameel Burkett. “This innovative solution delivers swift credit decisions at the point of sale, enhancing the purchasing experience across all buying channels. By offering a seamless omnichannel experience, we are meeting the evolving demands of modern B2B buyers to ensure we are serving all customer segments effectively.” Enterprise Net Terms solidifies Credit Key as the only solution on the market providing instant flexible payment terms across all B2B sales channels, for all customer segments—from sole proprietors to enterprise brands. “At Credit Key, we are committed to democratizing access to capital and revolutionizing the way businesses transact,” said Tung Pham, vice president of product at Credit Key. “The addition of Enterprise Net Terms represents a major milestone in our mission to empower organizations across all sectors with the financial flexibility they need to thrive.” Key features of Enterprise Net Terms include: Simplified application process tailored for enterprise companies, nonprofits, education, and government entities Access to net payment terms without the need for a personal guarantor Burkett Restaurant Equipment & Supplies partnered with Credit Key in 2023, offering qualified customers a quick, flexible payment option. With the expanded Enterprise Net Terms, privately owned businesses generating $40k+ in revenue can qualify for Net 30 or terms up to 12 months, while schools, hospitals, government and municipalities, nonprofits, and companies doing over $5M in annual revenue can qualify for Net 30 terms. For more information about Enterprise Net Terms and Credit Key’s suite of flexible payment solutions, visit burkett.com/credit-key. About Credit Key Credit Key is the leading Pay Over Time and Net Terms solution for B2B. Credit Key is revolutionizing the traditionally long, cumbersome business financing process with streamlined solutions that drive business growth. Thousands of businesses, from sole proprietorships to enterprise brands, rely on Credit Key for instant access to capital with fast, flexible payment options across all sales channels—online, in-store, over the phone, and field sales.
Healthy New Year's Resolutions in 2024
As we step into the promising year of 2024, there's no better time to embark on a journey toward healthier eating and cooking habits. This post aims to inspire and guide you through a plethora of achievable New Year's food resolutions. From embracing plant-based alternatives and mastering the art of meal prep to exploring exciting ingredient substitutions, we'll delve into practical and sustainable ways to nourish your body and delight your taste buds. Join us on this culinary adventure as we usher in a year filled with delicious and nutritious choices. 1. Become a Meal Prep Master. Resolution: Dedicate one day each week to meal prep. Meal prep is the practice of planning and preparing meals in advance. This proactive approach involves cooking and portioning out meals ahead of time. The main goal is to streamline the process of healthy eating by having nutritious and well-balanced meals readily available. Meal prep promotes healthier food choices as individuals can plan and control their meals, ensuring a balanced mix of proteins, vegetables, and whole grains. Portion control becomes more manageable, aiding in weight management and preventing overeating. Additionally, meal prep saves time throughout the week, making it easier to resist the temptation of fast food. Meal prep cultivates a sense of discipline and commitment to a healthier lifestyle. It reduces the reliance on processed and convenience foods, often high in preservatives and additives. Idea: Choose a variety of proteins, such as grilled chicken, quinoa, and chickpeas, paired with a mix of colorful vegetables like broccoli, bell peppers, and sweet potatoes. Portion out the cooked elements into compartmentalized containers. Consider incorporating sauces or dressings separately to maintain freshness. Store the containers in the refrigerator for easy access throughout the week. 2. Choose Healthier Cooking Techniques. Resolution: Choose healthier cooking methods like baking, grilling, or steaming instead of frying. These methods reduce the amount of added fats while preserving the natural flavors of the ingredients. Adopting healthier cooking techniques can significantly contribute to the nutritional quality of your meals. Here are some healthier cooking methods for home and commercial chefs: Grilling Grilling is a great way to add flavor to your dishes without excess fats. It imparts a smoky taste and allows excess fats to drip away from the food. Choose lean proteins like chicken, fish, or vegetables. Baking and Roasting Baking and roasting use dry heat to cook food, reducing the need for added fats. Use these methods for proteins, vegetables, and even whole grains. Steaming Steaming is a gentle cooking method that preserves the nutrients in vegetables. It requires minimal or no added fats and helps retain the natural flavors and colors of the ingredients. Slow Cooking Slow cooking is excellent for tenderizing lean cuts of meat and infusing flavors. It often requires minimal added fats, and the long cooking time allows for thorough flavor development. 3. Explore Plant-Based Alternatives. Resolution: Incorporate more plant-based meals into your diet. Plant-based eating emphasizes fruits, vegetables, whole grains, legumes, nuts, and seeds while minimizing or eliminating animal products. This dietary shift is linked to several health advantages, including reduced risk of chronic diseases such as heart disease, diabetes, and certain cancers. A plant-based diet tends to be lower in saturated fats and cholesterol, promoting heart health and supporting weight management. Rich in fiber, vitamins, and antioxidants, plant-based meals boost immune function and contribute to overall well-being. Moreover, adopting a plant-based approach often leads to increased energy levels and improved digestion. Idea: A flavorful plant-based alternative meal is a hearty chickpea and vegetable stir-fry. Start by sautéing a mix of colorful bell peppers, broccoli, and snap peas in olive oil and garlic. Add a can of chickpeas for a protein boost, and season with soy sauce, ginger, and a dash of sesame oil for depth of flavor. Serve the stir-fry over a bed of quinoa or brown rice, garnished with chopped green onions and sesame seeds. 4. Embrace Healthier Cooking Ingredient Substitutions. Resolution: Learn how to substitute fatty ingredients for healthy ones. By swapping out certain ingredients for healthier alternatives, you can reduce calories, saturated fats, and refined sugars without sacrificing flavor. Adopting some ingredient substitution strategies help home cooks create meals that are delicious but also promote a healthier lifestyle. Below we discuss some simple ingredient substitutions for creating healthier meals: Whole Grain Substitutions Instead of white rice or pasta, opt for whole grain varieties like brown rice, quinoa, or whole wheat pasta. These choices are higher in fiber, providing a more nutritious base for your meals. Healthy Fats in Place of Saturated Fats Substitute saturated fats with healthier fats like olive oil, avocado oil, or nut oils. These alternatives can enhance the nutritional profile of your dishes and contribute to heart health. Lean Protein Choices Choose lean protein sources such as skinless poultry, fish, tofu, tempeh, or legumes over fatty cuts of meat. These options are rich in protein without the added saturated fats. Greek Yogurt for Creamy Textures Instead of using sour cream or mayonnaise, consider Greek yogurt as a creamy and tangy alternative. It adds protein and a smooth texture to dips, dressings, and sauces. Natural Sweeteners Replace refined sugars with natural sweeteners like honey, maple syrup, or agave nectar. These options provide sweetness with additional nutrients and a lower impact on blood sugar levels. Herbs and Spices for Flavor Reduce the need for excessive salt, sugar, or unhealthy sauces by incorporating a variety of herbs and spices into your dishes. Experiment with fresh herbs like basil, cilantro, and rosemary to add depth and flavor. Vegetable-Based Noodles Consider using spiralized vegetables like zucchini or sweet potatoes as an alternative to traditional pasta. This adds more vitamins, minerals, and fiber to your meals. 5. Be More Mindful When Eating. Resolution: Practice mindful eating to savor and enjoy each bite. Mindful eating is a practice that involves being fully present and engaged in the act of eating It’s about paying attention to the sensory experience of each bite. This approach encourages individuals to savor flavors, textures, and aromas while also being familiar to hunger and fullness cues. Making mindful eating a New Year's resolution can have numerous positive impacts on overall health and well-being. Firstly, it fosters a healthier relationship with food by promoting conscious choices and reducing impulsive or emotional eating. Conscious eating encourages individuals to listen to their bodies. You can learn to distinguish between genuine hunger and other triggers like stress or boredom that cause excessive eating. Furthermore, mindful eating can aid in weight management. By eating slowly and paying attention to when you’re actually full, individuals are less likely to overeat. This practice leads to better portion control and weight maintenance. Ideas: Use smaller dinnerware to control portion sizes. Turn off or leave your phone in another room to eat without distractions. 6. Stay Hydrated. Resolution: Increase daily water consumption. Staying hydrated is crucial for maintaining overall health and well-being. Water plays a vital role in various bodily functions, and adequate hydration is essential for optimal physiological and cognitive function. Below are a few ideas to help you stay hydrated throughout the year: Carry a Reusable Water Bottle Keep a reusable water bottle with you throughout the day. This makes it convenient to sip water regularly, whether you're at work, running errands, or exercising. Infuse Water with Flavor Add natural flavors to your water by infusing it with fruits, vegetables, or herbs. These can make water more appealing and encourage increased consumption. Incorporate Hydrating Foods Consume foods with high water content, such as watermelon, cucumber, and oranges. These foods contribute to your overall hydration and provide additional nutrients. Set Reminders Use smartphone apps or set reminders to prompt you to drink water at regular intervals. Reminders can be especially helpful for individuals with busy schedules. Monitor Intake Track your daily water intake to ensure you meet your hydration goals. There are apps available that can help you monitor and log your water consumption. Remember, the key to successful resolutions is to make gradual and sustainable changes. Choose resolutions that align with your preferences and lifestyle for long-term success.
Catering Equipment Basics: Delivering Success
Whether you're a seasoned caterer or just starting, having the right tools is crucial for success. This guide takes a high-level look at selecting, maintaining, and using the best catering equipment and supplies. From cooking tools to serving essentials, we'll walk you through it all. Plus, find buying guides, maintenance tips, and industry trends to keep you ahead. Let's dive in and master catering essentials! Understanding Catering Equipment A caterer needs a diverse range of equipment to efficiently prepare, cook, transport, and serve food at various events. What are the 4 main types of catering equipment?1. Cooking equipment2. Refrigeration3. Food preparation4. Serving & storage equipment Cooking Equipment Catering cooking equipment encompasses a range of essential appliances and tools designed to efficiently prepare, cook, and serve food at various events. Key appliances include convection and combi ovens, which offer versatile cooking options such as baking, roasting, and steaming. Commercial ranges and stovetops provide powerful heat sources for sautéing, boiling, and frying, while grills and griddles are ideal for cooking meats and vegetables quickly and evenly. You may also need deep fryers for crispy fried foods, steamers for healthy cooking, and food processors and mixers for efficient food preparation. Portable and specialized equipment, such as induction cooktops and mobile cooking stations, allow caterers to adapt to different event settings and requirements. Food Preparation Equipment Food prep equipment is vital for efficiently preparing ingredients and ensuring a smooth workflow in a catering kitchen. Commercial-grade mixers, food processors, and blenders help with tasks such as mixing dough, pureeing sauces, and chopping vegetables. Cutting boards, chef's knives, and mandolins are crucial for precise and quick chopping, slicing, and dicing. Prep tables and workstations provide ample space for organizing and assembling ingredients. Specialized equipment like meat slicers, peelers, and juicers streamline specific tasks, enhancing productivity. Refrigeration Equipment Just like any other foodservice business, refrigeration is necessary in order to maintain food safety, preserve freshness, and ensures proper storage of perishable ingredients. Walk-in coolers and freezers provide ample space for bulk storage and are needed for large-scale catering operations. Reach-in refrigerators and freezers offer convenient access to frequently used ingredients, helping to streamline kitchen workflow. Offsite catering events require portable refrigeration solutions, such as refrigerated transport units and ice chests to keep food at safe temperatures during transit. Additionally, blast chillers rapidly cool cooked food to safe storage temperatures, preventing bacterial growth and preserving food quality. Serving & Storage Equipment Present food attractively while maintaining temperature during events with serving equipment. Chafing dishes keep dishes warm using a heat source like Sterno fuel or electric warming elements. Similar in function to chafers, steam tables use steam heat generated from water heated beneath pans to maintain the temperature of prepared dishes without overcooking or drying them out. These can be either gas or electric-powered and are essential for buffets. Check out our blog post on The Value and Versatility of Steam Tables for Caterers Banquet carts provide mobile and insulated storage solutions and also help to maintain food quality and temperature consistency. Other Equipment Tips A key difference between caterers and other commercial foodservice providers is the need for easily transported equipment and supplies. Durability and lightweight construction are essential features to look for. Additionally, choosing high-quality, reliable equipment can enhance efficiency and ensure food safety. Modern catering benefits from technological advancements, such as smart appliances and temperature monitoring systems, which can improve food quality and service. Comply with health and safety regulations to avoid penalties and ensure the well-being of guests. Overall, invest in the right catering equipment for successful event management and client satisfaction. Essential Catering Supplies Disposable vs. Reusable Supplies When it comes to catering, one of the first decisions you’ll need to make is whether to use disposable or reusable supplies. Each option has its own set of advantages and considerations. Ultimately, the choice between disposable and reusable supplies will depend on the nature of your events, your budget, and your commitment to sustainability. Common Catering Supplies Having the right supplies can guarantee the success of any catered event. Some supplies, like tableware and linens, contribute far more to the dining experience than just utility. Tableware Tableware helps to set the theme and ambiance of an event. Whether it’s a formal wedding, a casual corporate gathering, or a themed party, the right tableware complements the event's style and enhances the atmosphere. You’ll also need to ensure the tableware you choose is durable to withstand the rigors of frequent use and transportation. By carefully selecting and maintaining high-quality tableware, caterers can enhance their service offerings, reinforce their brand image, and provide memorable dining experiences for their clients and guests. Linens Your choice of linens can add much more than a visual appeal. High-quality linens add a touch of softness and elegance to the dining experience. Guests appreciate the feel of a well-laid table with crisp, clean linens. They also help to absorb sound, reducing noise levels and creating a more intimate and enjoyable dining atmosphere. One of the biggest perks: linens are easier to clean and sanitize than hard surfaces. Stains can be treated, and linens can be laundered and reused, maintaining hygiene standards. Setting Up Your Catering Kitchen Setting up a catering kitchen requires careful planning and consideration to ensure efficiency, functionality, and compliance with health and safety regulations. Designing the Layout A good layout prioritizes workflow efficiency as well as safety and accessibility. Streamlining your workflow reduces the time and effort needed to prepare, cook, and serve food. Ensure the layout also minimizes the risk of accidents and enables easy access to all necessary equipment and supplies. Key Considerations To create an efficient and organized kitchen, divide it into distinct work zones, such as preparation, cooking, plating, and cleaning. This division helps organize tasks and prevents cross-contamination. Design the kitchen layout to allow smooth movement between these work zones, considering the flow of food from delivery and storage to preparation, cooking, and service. Maximize available space by using vertical storage solutions, such as shelves and racks, and ensure there is enough room for staff to work comfortably and safely. Trends and Innovations in Catering Equipment Staying current with the latest trends and innovations in catering equipment can give your business a competitive edge. Let’s explore some of the most impactful technological advancements and sustainable practices that are shaping the future of the catering industry. Smart Appliances Internet of Things (IoT) Integration Smart appliances, such as refrigerators, ovens, and dishwashers, can now be connected to the internet, allowing you to monitor and control them remotely. This can help you keep track of inventory, receive maintenance alerts, and adjust cooking settings from your smartphone or computer. Programmable Cooking Equipment Modern cooking appliances often come with programmable features, allowing you to set precise cooking times and temperatures. This ensures consistency in your food preparation and can reduce the risk of overcooking or undercooking dishes. Combi ovens, like the TCM line from Vulcan, often come with preloaded and programmable recipes so cooking your menu consistently only takes the push of a button. Automated Inventory Management Systems that automatically track your inventory levels and place orders when supplies run low can save time and reduce the risk of running out of essential items during an event. Automation in Catering Robotic Food Preparation Advances in robotics have led to the development of machines that can handle repetitive tasks such as chopping vegetables, mixing ingredients, and assembling dishes. This can help increase efficiency and reduce labor costs. Automated Ordering Systems Implementing automated ordering systems, such as self-service kiosks or mobile apps, can streamline the ordering process for your clients and reduce the likelihood of errors. Delivery Drones and Robots Although still emerging, the use of drones and robots for delivering food to clients is a trend to watch. This technology promises faster delivery times and can be particularly useful for outdoor events or venues with challenging access. Energy Efficient Equipment ENERGY STAR® Certified Appliances Choosing ENERGY STAR® certified appliances can significantly reduce your energy consumption and lower your utility bills. These appliances meet strict energy efficiency guidelines set by the U.S. Environmental Protection Agency. Induction Cooktops Induction cooktops are more energy-efficient than traditional gas or electric stoves, as they heat food directly through magnetic induction rather than by heating the cooktop surface. LED Lighting Switching to LED lighting in your kitchen and catering setup can save energy and reduce your carbon footprint. LEDs last longer and use less energy than traditional incandescent bulbs. By embracing these technological advances and sustainable practices, you can improve the efficiency of your catering operations, reduce your environmental impact, and attract clients who prioritize eco-friendly and innovative service providers. Staying ahead of these trends ensures that your catering business remains competitive and relevant in a rapidly evolving industry. Catering Equipment for Different Types of Events Different events require different approaches to catering, and having the appropriate equipment will create a successful and memorable experience. Corporate Events Corporate events can range from small business meetings to large-scale conferences, and each type of event has its own set of requirements. Necessary Equipment Buffet Stations: Modular buffet stations that can be easily set up and broken down are essential for serving large groups efficiently. Chafing Dishes and Warmers: These keep food at the proper temperature throughout the event. Beverage Dispensers: Coffee urns, water dispensers, and beverage stations for serving hot and cold drinks. Portable Bars: For events that include a cocktail hour or networking sessions, portable bars and the necessary bar equipment are crucial. Audio-Visual Equipment: Microphones, speakers, and projection systems for presentations and speeches. Unique Considerations Efficiency: Corporate clients value efficiency and punctuality. Ensure that your setup and service run smoothly to meet tight schedules. Professionalism: Use high-quality, professional-looking equipment to make a positive impression on corporate clients. Dietary Restrictions: Be prepared to accommodate a variety of dietary needs and preferences, including vegetarian, vegan, gluten-free, and allergen-free options. Weddings and Social Gatherings Weddings and social gatherings are often highly personalized and require attention to detail to create a memorable experience. Must-Have Supplies Elegant Tableware: High-quality plates, cutlery, and glassware that match the event's theme. Linens and Chair Covers: Coordinated tablecloths, napkins, and chair covers to enhance the aesthetic appeal. Decorative Items: Centerpieces, candles, and other decorative elements to create a beautiful setting. Cake Stands and Servers: For presenting and serving wedding cakes or dessert tables. Outdoor Tents and Canopies: For outdoor weddings or garden parties, provide shelter from the elements. Customization Options Personalized Items: Custom menus, napkins, and other items featuring the couple’s names or event branding. Themed Decorations: Use themed decorations and props to create a unique and memorable atmosphere. Interactive Stations: Set up interactive food and beverage stations, such as build-your-own cocktail bars or dessert stations. Outdoor Events Outdoor events present unique challenges and opportunities, requiring specialized equipment to ensure everything runs smoothly. Portable Equipment Portable Grills and BBQs: For cooking outdoors, including gas and charcoal options. Mobile Kitchens: Fully equipped mobile kitchens or food trucks that can be set up on-site. Insulated Food Carriers: To keep food at the correct temperature during transport and service. Generators: Reliable power sources for outdoor locations without access to electricity. Coolers and Ice Chests: For keeping beverages and perishable items cold. Weather Considerations Tents and Canopies: Provide shade and shelter from rain or sun. Heaters and Fans: Portable heaters for cold weather and fans for hot weather to ensure guest comfort. Ground Protection: Mats or flooring to protect grassy areas and provide stable footing for guests and staff. Burkett Delivers Catering Success Burkett has been my lead equipment source for nearly 30 years. They have played an important role in my companies' growth throughout my career. To me, they aren't just another vendor, they are a strategic partner. - Greg Rufty, Managing Partner/COO, Extra Virgin Food Services
Used Restaurant Equipment: Get Smart Savings with Burkett Quality
When opening a restaurant, it can be easy to spend your entire budget on just a few pieces of commercial kitchen equipment. Professional kitchens typically rely on multiple heavy-duty cooking appliances to keep up with the production levels that restaurants require. Bob Scharer, Burkett Service Manager Whether you’re opening a new restaurant or considering an equipment upgrade, buying used restaurant equipment can help you save a ton of money. Unlike your home stove and refrigerator, commercial kitchen equipment is built to withstand heavy traffic, constant use, and more harsh conditions. By purchasing used equipment, you can enjoy high-quality units at a significant discount. Burkett has fantastic deals on equipment for every stage of food preparation. Used refrigeration keeps your ingredients crisp and fresh Used food prep equipment helps your staff prepare ingredients quickly Used cooking equipment gives chefs the tools they need to create mouthwatering dishes Used food warming equipment maintains food temperatures at ready-to-serve levels for longer. Top 4 Benefits of Used Restaurant Equipment The biggest reason for choosing used restaurant equipment over new restaurant equipment is value. As a new restauranteur, purchasing commercial kitchen equipment will be one of your biggest expenses. However, used equipment can maximize your financial investment by allowing you to purchase more for less. 1. Save Money Buying used restaurant equipment can save you significant amounts of money, while still providing you with high-quality cooking capabilities. Professionally reconditioned equipment can provide a quality of cooking comparable to brand new units. When you save on equipment, you can allocate more of your budget to other parts of your business. With the money you’ve saved, you can afford better supplies, ingredients, marketing, and décor. 2. Pay Less Depreciation Just like buying a new car, as soon as you buy a piece of new equipment the depreciation begins. New equipment will depreciate much faster than used equipment. The value of used products continues to decline over time, but during a machine’s initial two years it undergoes the most depreciation. When you purchase new equipment, you must pay the principal depreciating cost. Depending on the market, this principal may account for as much as half of the machine’s price. By purchasing used equipment, you can receive a newer piece of equipment without having to pay the initial sticker price because the primary depreciation loss has already occurred. 3. Similar Quality The main deterrent to purchasing old equipment is the belief that it won’t be as high-quality as brand-new equipment. That, however, can be totally false. Restaurant equipment is designed to be strong and endure repeated use. Burkett started its business in 1977 servicing commercial kitchen equipment. We understand how important quality assurance is. Each piece of our used equipment undergoes a rigorous restoration process, including multiple rounds of quality testing, before being placed for sale. All used commercial kitchen equipment is deep cleaned, stripped and detailed to ensure the best quality product. Reconditioned True TUC-48F-HC Undercounter Freezer New True TUC-48F-HC Undercounter Freezer Our team of experienced technicians has over 20 combined years of experience in reconditioning, refurbishing, and repairing high-quality kitchen equipment. You can be confident that the items are in excellent condition and completely functional when they reach our sales floor. 4. Less Waste, More Eco-Friendly In a world where going green is more popular than ever, buying used can make a positive impact on the environment. Buy a used convection oven or back bar cooler to add new life to an otherwise landfill-bound item. Brand new equipment can often offer the highest level of energy efficient production thanks to its never-been-used components. However, the price tag and rate of depreciation will quickly add up. How Does Used Restaurant Equipment Become Burkett Certified? With over 20 years of combined experience, the team of service technicians at Burkett runs seamlessly to recondition used restaurant equipment. To ensure each item we recondition is ready to perform for years to come, our team follows a rigorous restoration process: Assess the unit to diagnose the cause of malfunction. Clean the item inside and out. Order and install the appropriate parts. Address any cosmetic repairs necessary. Perform in-depth quality control. To pass quality control, each item is plugged in, and all electrical components are tested for shorts and frayed wiring. Additionally, the units are left on and tested for several hours to ensure they maintain required temperatures. Depending on the type of unit, the testing period can stretch up to 24 hours to simulate everyday use in the field. Thanks to the attention to detail, and dedication of our team, we have a 95% quality control pass rate! Why buy used? Buying commercial restaurant equipment is a big decision. If you’re replacing a broken unit, or expanding your business, used equipment could be right for you! Before you decide whether to buy reconditioned restaurant equipment, here are some things you might consider: Function: Replacing dirty or damaged parts can make a used item function like new. Years of consistent use, residue build-up, and general wear and tear impacts the way a unit functions. We test each item carefully to assess the internal components. Reliability: Broken equipment brings food service to a standstill. That’s why we test each unit in field-like conditions before it’s available for sale. Depending on the item, this testing period could last up to 24 hours to simulate constant use. Appearance: Once an item is functioning properly, we shift focus to its exterior. Repairing any dents, damaged shelves, lighting, or paint means that each item looks great in a commercial kitchen and is easy to keep clean. Cost: Condition, age, and repairs determine the final cost of each piece of used restaurant equipment. With our in-house restoration program, we sell reliable units at a great value. Does Burkett Have the Restaurant Equipment I Need? At Burkett, we carry a wide range of both new and used restaurant equipment. From ice machines and refrigeration to cooking and hot holding units, our inventory is constantly changing as we add new items daily. Our Perrysburg, OH showroom is restocked daily with used restaurant equipment. Enjoy same day shipping on used restaurant equipment for orders processed by 2:30PM PST! Top Categories Check out our selection online, visit our Perrysburg, OH showroom, or contact us at [email protected].
A Guide to Waring Bar Blenders for Commercial Kitchens
The Bar Blender: An Underutilized Appliance There are a few key essentials that every commercial kitchen should have. A restaurant can’t run without ice machines, ranges, or refrigeration equipment, right? However, one of the most useful and versatile pieces of equipment is often overlooked: the bar blender. Differing from food and immersion blenders, bar blenders play a crucial role in enhancing efficiency, consistency, and productivity in commercial kitchens, making them indispensable tools. Waring Commercial is one of the leading global manufacturers of bar blenders. In fact, their entire company has its foundations in blending technology. Founded in 1937, Fred Waring introduced the first electric blender in America. Continuing his legacy, the company consistently innovates high-performance blenders used in commercial kitchens throughout the world! Waring Meets the Needs of Commercial Kitchens No matter the size of your operation, foodservice is demanding and labor-intensive. Owners and operators focus on being cost-effective while also looking for solutions that make day-to-day prep work easier and more efficient. Fortunately, Waring understands the unique needs of the foodservice industry and offers a comprehensive range of bar blenders tailored to suit businesses of all sizes and performance demands. Their countertop blenders are available in a variety of sizes, speeds, and materials, featuring a range of control options to accommodate various blending techniques. Key Features of Waring Bar Blenders Power and Performance Waring's lineup of bar blenders features robust motors offering a range of horsepower (HP) choices customized to diverse blending tasks and capacity needs. These HP options typically span from 1/2 HP to 3-3/4 HP, delivering the required strength and speed for effectively blending an array of ingredients, from ice and fruits to vegetables and liquids. In addition to their powerful motors, Waring's selection all come equipped with top-of-the-line stainless steel blades built to withstand the demands of busy commercial kitchens. Precision-engineered blades guarantee seamless and consistent blending results every time they are used. Some models, such as the MX1100XTX 64 oz. Blender, even offer specialized blade configurations optimized for specific tasks like grinding tough ingredients. Durability Renowned for their exceptional durability, Waring bar blenders are trusted tools in commercial kitchens around the world. Constructed out of either stainless steel or heavy-duty plastic, the blender containers are ready to withstand the rigors of daily use. The stable base design ensures safety and stability, even when blending heavy or dense ingredients. Versatility Chefs and bartenders can use their Waring blenders to complete a variety of tasks in the kitchen. Designed to handle various ingredients, users can create a diverse range of recipes, including smoothies, sauces, soups, cocktails, and more. Product Spotlight: Bar Blenders for Every Operation BB300 Ideal for small restaurants and bars, the BB300 is the ultimate blending companion. Its powerful 1 HP, two-speed motor with PULSE function ensures smooth and efficient blending every time. With user-friendly toggle switch controls, even novice bartenders will feel confident operating this machine with ease. Capacity: 48 oz. | Output: 25-50 blends per day TBB145 The TBB145 Bar Blender features a 2 HP motor with two-speed settings, capable of reaching a maximum speed of 24,000 RPM. With this powerful motor, you can effortlessly craft a wide range of beverages, including frozen cocktails, margaritas, salsa and dips, mixed drinks, and more, achieving the perfect consistency with ease. Capacity: 48 oz. | Output: 50-74 blends per day MX1200XTS Designed specifically for professionals in the restaurant industry, the MX1200XTS high-powered blender is engineered to surpass expectations in both performance and durability. Featuring a 3.5 HP motor and a customizable speed control ranging from 1,500 to 20,000 RPMs, this blender allows chefs and mixologists alike to flawlessly blend everything from thick spreads to delicate sauces with precision and finesse. Capacity: 64 oz. | Output: 75+ blends per day MXE2000 Create 10-second smoothies and 15-second smoothie bowls with the powerful MXE2000 Ellipse. Similar to the MX1200XTS, this unit has a 3.5 HP motor. However, the Ellipse is powered from the top-down with an independent dual-motor system to quicken your blending time. Equipped with a lithium-powered drive and charging station, this bar blender is prepared to get you through the busiest of days. Capacity: 32 oz. | Output: 1,000+ blends on a single, 10-12 hour charge Caring for Your Waring Bar Blender Maintaining and cleaning a Waring bar blender is essential to ensure optimal performance and longevity. We’ve put together a step-by-step guide on how to care for your blender. 1. Safety First Before cleaning the blender, ensure that it is unplugged and the power source is disconnected to prevent accidents. 2. Disassemble If applicable, remove the blender jar or container from the base and disassemble any removable parts such as the lid, blade assembly, and gasket. 3. Rinse Removable Parts Rinse the removable parts under warm running water to remove any residual food particles or liquids. 4. Hand Wash or Use Dishwasher Wash the removable parts with mild dish soap and a non-abrasive sponge or brush. Alternatively, place them in the dishwasher for a thorough cleaning. Avoid using harsh abrasives or scouring pads that could damage the blender components. 5. Clean the Base Use a damp cloth or sponge to wipe down the base of the blender, including the control panel and exterior surfaces, to remove any spills or splatters. Be careful not to let water seep into the motor housing. 6. Dry Thoroughly After cleaning, thoroughly dry all parts with a clean dish towel or allow them to air dry completely before reassembling the blender. 7. Reassemble Once dry, reassemble the blender by placing the blade assembly, gasket, and lid back onto the container. Ensure that all parts are securely in place. https://www.youtube.com/watch?v=6IsXRAt2BJY 8. Storage Store the blender in a clean and dry location when not in use, preferably with the container placed upside down to allow for proper air circulation and prevent moisture buildup. 9. Regular Maintenance Periodically inspect the blender for signs of wear and tear, such as damaged blades or worn gaskets, and replace them as needed to maintain optimal performance. By following these steps and maintaining a regular cleaning schedule, you can keep your Waring bar blender in top condition, ensuring efficient blending and safe operation for years to come. Overall, Waring's bar blenders are engineered to withstand the demands of commercial kitchen environments, offering exceptional durability, reliability, and longevity. If you’re ready to enhance efficiency and productivity in your commercial kitchen, shop Waring’s selection today or contact one of our knowledgeable sales reps!
