Resources
Getting the Best Results Out of Your Immersion Blender
First, What is an Immersion Blender? An immersion blender is a versatile kitchen gadget that can help you discover new cooking techniques for a variety of dishes. An immersion hand blender functions as an electric whisk or mixer. They are called immersion blenders because you immerse the blender blades directly into your ingredients rather than pouring them into a blender jar like other types of blenders. A portable immersion blender, often known as a hand blender or a stick blender, can accomplish many of the same tasks as a commercial blender. A bar blender has a container on top of a motorized base that can comfortably rest on your countertop. A portable immersion blender does not have a container attached. The blades can be inserted into almost any container, such as stock pots, sauce pots, food storage containers, and other deep pans. Depending upon which type you wish to buy, immersion mixers come either corded or cordless. Since corded models are directly connected to outlets, they provide more power than battery operated models. However, cordless immersion mixers will give you more portability and flexibility. How Do You Use an Immersion Blender? To use an immersion blender, pour your soup, drink, or other liquid into a pot large enough to hold the blender. After that, put the bottom half of the blender into the food and start it on the lowest power level. The blade rotates, breaking up any remaining particles or lumps in the liquid. The blade spins faster as the power level on the blender is increased. Higher speeds will be more effective but may cause splashes. Move up and down with the mixer to ensure a uniform blending. Tips for using an Immersion Blender: Use crushed ice as opposed to cubed ice. Being that the ice is already crushed, it will blend quicker and more completely than clunky cubed ice. To avoid splashing and messes, turn off the blender when removing it from the container. Never use your hands to remove lodged objects from the blade guard. Turn off the blender and use a spatula or other utensil to carefully dislodge debris. Consider investing in an immersion blender to make soups, sauces, and other liquids easier to prepare. The price is low, the device is simple to use, and the advantages are substantial!
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Bar Blenders for the Summertime
Summer is here! Patios are opening around the country and bar goers are looking for something ice cold to cool them off. Add some frozen drinks and smoothies to lighten up your summer drink menu and keep reading to make sure your bar is ready to go! You'll Need a Good Blender Commercial blenders are commonly found in nearly every bar across the country. Bar blenders are necessary for preparing delicious favorites like margaritas, pina coladas, and daiquiris. By expanding your cold cocktail selection with a bar blender, you can keep customers coming back, while also attracting new ones. Equipping your bar with dependable bar blenders can reduce wait times, increase drink uniformity, and ensure that your bartenders can keep up with demand. A commercial bar blender is built to last and can be used in any bar. A sharp blade assembly is used to reliably crush ice and blend liquids. They come in a range of types with various container sizes and styles, as well as varied blender speeds and blade styles. Picking the Right Blender & Containers When starting to pick out a bar blender, the first thing you want to think about is how much production you need your blender to provide daily. If pina coladas or daiquiris are a major seller for you, you will want to look at the higher capacity and higher horsepower models. With more volume capacity and horsepower, your bartenders will be running through long lines more quickly. Next, you will need to decide on your blender containers finish; usually either polycarbonate, glass, or stainless steel. Glass containers are visually appealing but can be much heavier than the other materials. Glass blenders are also more scratch-resistant and will not discolor. Polycarbonate or plastic blender jars are very widely used for their versatility. These containers are lightweight and usually have a pouring guide on the lip. Stainless steel blender jars are much more durable than plastic or glass but can also significantly influence the blender's price. One drawback for this material is that you cannot monitor blended contents since it's not clear. If you need to upgrade your blade assembly, make any repairs, or just want to add a sound enclosure to keep the noise down, at Burkett we have a great selection of blender parts and accessories to keep the drinks flowing. With top brand manufacturers like Waring and Vitamix, these units are built for optimal performance and long-term use.
Vollrath Provides High Quality Commercial Smallwares!
Vollrath is a major contributor in the cooking and food holding equipment market and Burkett is a proud supplier of many Vollrath items. The Vollrath company offers a wide range of high-quality items, from full size serving counters to restaurant smallwares. Vollrath products are designed to increase productivity, inspire creativity, and increase profitability. They have been doing it for over a century, and their aim is simple: to help you exceed every day. Whether you are running a concession stand, restaurant, cafeteria, or bar, chances are that you already have or could use some new Vollrath kitchen supplies. Cooking Equipment Vollrath has high quality commercial cooking equipment such as induction ranges, commercial griddles, and commercial charbroilers. Each piece of kitchen equipment comes in different sizes, capacities, and power levels, so that customers can find the right piece for whatever they are cooking. Food Holding and Displaying Once you have cooked foods to perfection, you don’t want them to dry out and definitely don’t want them to drop below safe serving temperatures. Have no fear, Vollrath has you covered once again. They offer a wide selection of cold food serving stations and hot food serving stations, as well as chafing dishes, display cases, and food warmers. Display cases and serving counters are available in heated, non-heated, and refrigerated so that you have all your bases covered. Cookware Steam table pans, sauce pans and sauce pots are known to take quite the beating during their life in the kitchen. That is why it important that these types of cooking pans be durable and able to withstand any type of abuse. Vollrath has a huge selection of cookware that differs in size, shape, capacity, and even style. Accessories To complete your kitchens preparation stations, look at Vollrath’s excellent selection of food preparation equipment and smallware items. Items such as fruit and vegetable dicers, measuring cups, can openers, and mixing bowls are helpful in every kitchen. Finally get a Vollrath bussing cart to make transporting dirty and clean pans easy. Check out our collection of over 1000+ Vollrath products, in addition to the many other commercial kitchen supplies that we carry at Burkett Restaurant Supply.
Safely Host Holiday Dinner Events
The holidays are approaching quickly, which means groups will be gathering for banquets, family gatherings, and work parties. Whether you are having the annual office party, an end-of-the-year banquet, or just some close relatives over for dinner, food safety is vitally important. No one wants to deal with any unnecessary hospital trips during the holidays, so we at Burkett have come up with some helpful ideas to keep you and your guests safe during this joyous time of year. Keep Food Temperatures Safe When serving hot food, it is imperative that the food be held above the minimum 140° so that foods are kept safe from bacteria and other contaminants. Chafing units or countertop food warmers are great and budget friendly ways to help with this. When holding warm foods for an extended period of time, it is important to have a thermometer close by to often measure food temperatures, so they don’t dip below the 140-degree line. When serving cold dishes, it is recommended that you keep them below 40° to ensure safety and quality of food. Keep cold foods refrigerated up until service time for the best results. If appetizers have been out for a while, throw them back in the refrigerator to get the temp where it needs to be. Serving Essentials Other items to consider when putting on a holiday party are serving utensils. Items such as spoons, tongs, and pie servers are commonly needed when serving foods. Pairing the right utensil with the right dish will cut down on messes and make loading up plates easier for your guests. Be sure to have enough serving utensils so that dishes will have specified spoons or tongs. By avoiding using the same utensil to grab multiple food items, you can avoid cross-contamination. Tabletop Supplies Add to your presentation of your meals or buffets with beautiful tabletop supplies. Complimenting styles or patterns of your dinnerware, beverageware, and flatware can give your holiday party a uniform and complete look. With so many options, you can find the right unique bowl or dish to serve your meals in to avoid spills and messes. Whether you are entertaining at home or at the restaurant, you want to keep your friends and customers safe for the holiday season. Check out our “Holiday Buffet Supplies” blog to make sure you have all the necessities to throw the best holiday party.
Unique Ways to Display Warm Foods
Think Beyond the Display Case In today’s fast-paced foodservice environment, presentation matters just as much as taste. When you need equipment that not only showcases food but also keeps it at safe serving temperatures, turn to Burkett. We offer a wide selection of heated merchandisers, heat lamps, and food warmers designed to increase safety, accessibility, and impulse purchases. Heat Lamps Heat lamps are an excellent way to keep hot foods at safe serving temperatures. Available in ceiling-mounted, table-mounted, or countertop styles, these lamps can be matched with your restaurant décor. Their sleek finishes enhance the look of dining or service areas while providing functionality. Ceiling-mounted models even feature retractable cords for adjustable height. Food Warmers Food warmers are another versatile solution for keeping dishes hot and accessible to guests. Buffet warmers: Compact systems that hold multiple pans under angled strip heaters, complete with sneeze guards for food safety. Full pan & well warmers: Portable, easy-to-use units perfect for buffets, countertops, or catering setups. Round & kettle warmers: Ideal for soups, sauces, gravies, and other liquid-based menu items. Heated display cases: Showcase freshly made hot foods while maintaining required health department temperatures. Heated Merchandisers Heat-holding merchandisers not only maintain safe serving temperatures but also improve food presentation and drive sales. Pizza merchandisers and similar cases give off enticing aromas that attract customers, while nostalgic displays encourage impulse purchases. Choose from countertop or full-service merchandisers. Specialized models are also available for best-sellers like pretzels and nachos. Display Matters Upgrading your food warming and display equipment sets your establishment apart. From buffets to grab-and-go stations, the right equipment adds versatility, improves presentation, and attracts more customers. Explore Burkett’s collection today to find the perfect heated merchandisers, lamps, and warmers for your business.
New Dishware Can Freshen Up the Look of Any Restaurant!
The ambiance of a restaurant is an intricate dance of flavors, aesthetics, and experiences. Every detail matters, from the aroma of sizzling dishes to the color of the walls. Yet, there's one often overlooked element that holds the potential to transform your dining space – new dishware. Have you ever noticed mismatched or oddly paired dishware that your food was served on? Some businesses do not fully realize the impression they are leaving on patrons by serving food on old, mismatched, out-of-date dishware. Doing so can give customers the impression that the restaurant is old, not doing well financially, or the operators just don’t care about presentation. Adding new dishware is a simple way of creating a new look for any restaurant, bar, deli, bakery, or pizzeria. A new set of dishes for your dining room can reinvigorate the entire business. Just changing the style of your plates, glasses, and other tabletop dishware can give your dining room a much more modern feel. Why Have Extra Dishware on Hand? Running low on dishware regularly happens in fast-moving restaurants. If you have a slow dishwasher, it takes longer to get clean plates back to chefs. If you have clumsy servers, cooks, or customers, you may have more accidents with plates or glasses being broken. Luckily, dishware does not need to be a costly purchase. Since you can find quality dishware at relatively low prices, it pays off long term to have extra plates, bowls, cups, glasses, and silverware. Having extra is always a great idea when talking restaurant dinnerware. What are Restaurant Plates Made Of & Which Type do You Need? Chinaware - "Chinaware" is a catch-all term that many Americans use to refer to "high-quality dinnerware." Chinaware is available in porcelain and bone china. Both "porcelain" and "china" are names used to describe dinnerware composed of kaolin, a form of white clay. This style of plates is used in more formal and professional settings. Melamine- Melamine is a shatterproof and scratch-resistant form of plastic. As a result, restaurant owners seek melamine tableware that is durable enough to endure repetitive wear and tear in a commercial kitchen while also providing a more elegant presentation. Aside from durability, restaurateurs choose melamine dinnerware for its versatility and safety. Melamine, like many polymers, works as an insulator, shielding servers' and customers' hands from hot food. Polycarbonate- This dinnerware is great for outdoor use and casual occasions. It's made of high-quality materials, including BPA-free plastic that won't crack, shatter, break, cloud, or discolor. Polycarbonate plates also lightweight, making it simple to move the dishes from the kitchen to your outdoor eating area. How Can New Dishware Freshen up Your Restaurant? Updating dinnerware can significantly enhance a restaurant's ambiance and appeal. Below we list a few of the major advantages there is to invest in fresh dinnerware. Modern Aesthetic: Opt for contemporary and stylish designs to infuse a modern vibe. Color Coordination: Select dinnerware that complements your theme or color scheme. This creates a harmonious and visually pleasing atmosphere. Quality Upgrade: Invest in high-quality materials and finishes. Thematic Flexibility: Choose themed or seasonal dinnerware sets to facilitate easy decor changes, enabling the restaurant to adapt its look for special occasions or holidays. Versatile Presentation: Experiment with different plating styles and arrangements to showcase culinary creations in new and captivating ways. Enhanced Branding: Incorporate the restaurant's logo or insignia onto the dinnerware to reinforce branding and create a distinct identity. Elevated Ambiance: New dinnerware elevates the overall ambiance. Overall, new dinnerware revitalizes the restaurant's look. It can cultivate a memorable and enticing environment that draws in customers and encourages return visits. Choose the perfect match! Be sure to match up your restaurant’s dinnerware, beverageware, and flatware to give the exact atmosphere you desire. Matching all your tabletop and dining room supplies will bring a more uniform and professional look to your establishment. At Burkett, we have everything you need to freshen up your foodservice business!
What Type of Commercial Blender is Best for My Restaurant?
Looking to add smoothies, milkshakes, or margaritas to your menu? A commercial blender can set your products apart from the competition. The right blender will combine ingredients completely, creating a smooth and delicious item. What Are You Making? When starting to pick out a commercial blender, the first thing you want to think about is what you are going to be making, as well as how much production you need your blender to provide. Blenders, whether for drinks or food, are great additions to any kitchen, bar, food truck, or concession stand. Commercial Blender Options Commercial blenders will provide you with more power than a standard blender. They are equipped with larger blades to handle higher quantities of ice. Let's break down commercial blenders into two sections, bar blenders and food blenders. Commercial Bar Blenders A basic bar blender will typically hold 30 – 50 ounces at a time, but there are also larger models that have capacities upwards of 64 oz. at a single time. Drink blenders also come in different motor horsepower levels. Look at higher horsepower units, around 2 to 3.5 horsepower, to better suit establishments constantly blending drinks all day long. Ice is an important ingredient in many blended drinks, so it is vital that your blender be equipped with a strong enough blades to completely crush hard ice. Customers want that same consistency throughout their entire drink. With the right blender, you can provide consistent quality. Commercial Food Blenders Commercial food blenders are compact and powerful. Similar to food processors, they are able to slice up and blend fruits, vegetables, and other food items. These blenders are ideal for creating delicious homemade salsa or puree creamy soups. Restaurant blenders can make prep work easier for cooks and chefs, allowing them to spend more time on cooking. Available in different speeds, capacities, and finishes, there is a heavy-duty blender perfect for any commercial kitchen. As you can see, blenders are an excellent addition to any restaurant. They are compact and versatile pieces of beverage equipment. Play around with recipes to add to your menu, or tell us your go-to blended beverages in the comments!
What's a Vitamix Blender?
We might think that Vitamix Blenders are the coolest kitchen gadget to grace this fine Earth, but surprisingly not everyone knows what a Vitamix Blender is. So here's a little history and information to help you choose the right Vitamix, including their mission of the Vitamix Foundation! In 1937 W.G. "Papa" Barnard developed the first Vitamix Blender. Twelve years later Papa Barnard took his invention to a TV studio to create the first infomercial. https://youtu.be/Rm5IzzGPzQA The original 1949 Vitamix Infomercial - Papa Barnard The commercial ran for several years which helped make Vitamix a household name. The company's mission is to "nourish our world by crafting superior solutions that empower people to improve their health and wellbeing". How to choose the right Vitamix blender. Vitamix makes 3 different types of blenders to appeal to the wide variety of businesses- a Beverage/Bar Blender, a Food Preparation Blender and Drink Mixers. Each machine also comes with different options and there is a commercial line as well as residential line. Types of Commercial Vitamix Blenders The Vitamix 62825 Red Drink Machine Advance 48-oz Bar Blender The Vitamix 62825 Drink Machine Advance 48-oz Bar Blender provides consistent blending inside a 48-ounce high-impact, clear/stackable Advance® container, complete with Advance blade assembly and lid. This blender features 6 programs and an automatic shut off, which is great for counters with heavy, fast-paced traffic. From fruit smoothies to thick shakes, this blender is an essential tool for any server's beverage menu! Features, Benefits and Specifications 48-oz Drink Machine 6 optimized programs Automatic shut-off Pulse control quickly refreshes drinks for efficiency Advance container creates faster, smoother pouring Long blade life Advanced motor is designed to resist overheating when blending extra-thick ingredients Weight: 12.2 lbs. Volts: 120 Amps: 11.5 Horse Power: 2.3 Vitamix 62826 Vita-Prep 3 64 oz. Food Blender Beautifully designed with a black base and red face, the Vitamix 62826 Vita Prep 3 Food Blender has a clear polycarbonate container with a wet blade, and a 3 HP variable speed motor. From chopping delicate ingredients to blending tough purees, the Vita-Prep 3 is the ideal tool for supporting the demands of high-volume kitchens and processing even the most difficult of back-to-back blends. Features, Benefits, and Specifications 3 HP motor, which features improved thermal capabilities. Advanced cooling fan provides optimal reliability even during the most heated rush hours Polycarbonate container with blade assembly is BPA free and comes with a removable lid plug to easily add more ingredients while blending Manual speed controls deliver a full range of precise textures. The start/stop switch automatically returns to neutral to prevent unintentional starts Volts: 120 Amps: 12.5 HP: 3 Weight: 12.2 lbs. Vitamix Mix'n Machine 0580 Advance Single Head Countertop Drink Mixer Serve delicious frozen desserts with The Vitamix 0580 Single Head Countertop Mix'n Machine Advance! This machine can incorporate candies, cookies, and other yummy add-ons to your ice cream or frozen yogurt for fun and unique frozen treats. With a small countertop footprint and programmable features, this blender will keep you and your customers satisfied. Features, Benefits, and Specifications Small countertop footprint Permanent soft ice cream agitator Programmable functions Weight: 27 Lbs Vitamix Containers Vitamix Blender Containers are essential to have around, allowing you to quickly switch out the container for a clean one, or replace it if something goes wrong.It always helps to have spares, especially with blenders. Choose from models with and without blades built in. Vitamix blender containers come in the widest assortment of colors out there, so you'll be sure to find a blender that suits your style. Check out the variety of Vitamix blender containers and find one that fits your blender. Vitamix Foundation The Vitamix Foundation was established in 2014. According to the Vitamix Foundation website, shaping a nation where diet-driven illness does not exist is their focus. The VISION of the Vitamix Foundation is to enhance health and wellness through plant-based whole foods. The MISSION of the Vitamix Foundation is to collaborate and partner with others to further the knowledge, consumption, and enjoyment of plant-based whole foods. Three focus areas help them fulfill their mission: Prenatal The current and future health and wellbeing of both mother and child are impacted by dietary choices during preconception, pregnancy, and lactation. First 2,000 Days Food preferences and habits are established and solidified early in life, and thus have a significant impact on the child’s development and future health status. Research Further evidence-based medical research is needed to understand and demonstrate the impact of plant-based whole foods on the prevention and treatment of chronic disease. ASK BURKETT!Frequently Asked Questions About Blenders Can I Use a Bar Blender for Food? Generally, no. While bar blenders are able to blend soft fruits like strawberries and bananas, it is best to avoid using any harder foods as it can wear out or break the blades. For more heavy duty food blending abilities, shop our food blenders section. Are There Quiet Models of Bar Blenders? Nobody enjoys the sound of a loud blender. While there are some units that can be quieter than average, the best option is to add a sound enclosure to your blender. Some units come with them built in, but we also have a selection of sound enclosures that you can easily add to your blender to reduce the noise. How Much Horsepower Do I Need in a Bar Blender? If you need to crush ice, it is ideal to have 2 or more HP. If a blender has less than 2 HP, the ice may not be fully crushed. If you are simply mixing drinks without ice, a lower horsepower model is perfectly suitable. Just remember, while more horsepower does mean a stronger blending power, it also means a louder sound. What Is the Difference Between a Glass, Plastic, and Stainless Steel Blender Container? Glass and plastic blender containers are break-resistant and easy to clean and are the most popular choices for bar blenders. They allow you to see your ingredients while they are being blended to easily add your ingredients and see when it is done blending. If you require a stronger container, stainless steel is your solution. These are more durable and ideal for heavier ingredients, but they do not allow you to see inside while you are blending. What Kind of Container Should I Choose for My Food Blender? Stainless steel containers are extremely durable and easy to clean. They can handle all kinds of foods at all temperatures, but they are not transparent. Polycarbonate containers are see-through and extremely durable, but the material is not ideal for use with hot ingredients. What Horsepower Do I Need in a Food Blender? All food blenders have a high enough horsepower to blend solid ingredients, but the higher the horsepower, the more blending power it has. But keep in mind that the higher the horsepower, the louder the sound that it makes as well. How Can I Reduce the Noise of a Food Blender? The noise of a blender can be obnoxious, especially if it’s in a customer facing kitchen. Blenders with lower horsepower motors are a bit quieter, but when you need high horsepower that isn’t something worth sacrificing for noise. Select models include a sound reduction pad or sound enclosure. If it is not included, we have a selection of sound enclosures to match your model of food blender. What Kind of Drink Mixer Agitators Are There? Agitators come standard in two types, soft ice cream and hard ice cream. The hard ice cream style agitator is more durable to be able to mix hard ice cream. The soft ice cream style agitator is more flexible and spherical for the ideal mix of soft ice cream. Are Drink Mixer Agitators Removable? Whether agitators are removable or permanent depends on the model drink mixer. Removable agitators are great for alternating between hard and soft ice cream mixing. If you need additional agitators, we have them available as well! Does a Drink Mixer Need to Be Mounted? Many models of drink mixers are made to be wall mounted, but if you prefer there are also countertop options that can be easily placed and moved anywhere. Although considered a high end product, Vitamix is definitely an amazing blending machine and worth the investment.
How to Sharpen Your Chef's Knife
Every chef knows that a sharp knife is a safe knife! A sharp knife is an essential tool that every food service operation needs to function at their best. Commercial kitchen knives don’t stay sharp forever, or even very long after moderate usage. Every chef knows that a sharp knife is a safe knife. Sharp knives require significantly less pressure to be applied to properly function. Dull knives require more force, making them more likely to slip and cause injury. Chefs also know that a sharp knife is also an efficient knife that will help you improve your cooking and make your job in the kitchen a lot easier. Cutting jobs go much smoother and faster with properly sharpened knives. Sharp commercial cutlery will also enable you to create more uniform cuts, which will aid in more even cooking and improve the taste of your great tasting dishes. How often should you be sharpening your kit? The first question that a lot of chefs have when it comes to knife sharpening is “how often should I sharpen my blade?”. The answer to this question will vary for every knife. When determining how often to sharpen your blades, you must first consider how often you use the knife. If used with regularity, you should sharpen your blades about every two months, especially the most used ones. Four months is a good refresh for knives that are used commonly but not as frequently. While you should sharpen your blade depending on the usage of it, it is still recommended that all blades get sharpened as least twice a year. The best way to sharpen a chef's knife. The best way to sharpen a chef's knife is with a whetstone. There are other, quicker methods to sharpening knives, especially electric sharpening machines but they are typically more expensive than other options and tend to grind away too much of the blade’s surface. This leads to a huge reduction in the knife’s typical lifespan. Whetstone has a gentle grit that not only sharpens kitchen chef knives but also extends the duration of their usage. Honing vs. Sharpening If you have a higher quality set of knives, you may have honing steel. That’s the long, abrasive steel rod with a handle that you see TV chefs running their knives across. The honing steel is a tool made to maintain the edge of blade, to keep it smooth and straight. The Winco K-14S honing steel is an excellent choice. It isn’t for sharpening and shouldn’t be used as a substitute for sharpening. Use it once every few cutting jobs to maintain the quality of the cutting edge. Although honing steel doesn’t actually sharpen your blade, it is still recommended to hone your blade after sharpening it to keep your blade aligned. It is best to use a commercial knife sharpener such as a sharpening block to get your knives sharpened. What are sharpening blocks made of? Sharpening blocks are made of incredibly tough materials, such as novaculite, aluminum oxide, silicon carbide, and whetstone. Whetstone is a fine textured stone, mostly used for sharpening cutlery. These awesome sharpening devices are made of quartz, promising to prolong the lifespan and improve the quality of your heavily used commercial kitchen knives. Sharpening your chef's knife with an electric sharpener may be easier and less time consuming, however it is much pricier and doesn’t maintain blades as well as a sharpening block. A whetstone sharpener is the best option for long term sharpening of chef knives because they provide superior results and a longer lifespan for your kitchen knives. At Burkett, we offer many different styles of sharpening stones. The Winco SS-1211 provides chefs with 2 fine, medium grain stone sides ideal for sharpening. Meanwhile, the Dexter Russell EDGE-15 stone has a combination of three different stones for your sharpening needs. A heavy-duty base with non-slip bottom is sure to give accurate results. How to sharpen a knife with stone. Learning how to sharpen a knife with a stone will improve the quality of your knives. With the correct tools and proper care, you can easily maintain the quality of your chef's knife for years to come. When sharpening a chef's knife with a whetstone, first grab a damp towel and a cutting board and place them under your sharpening stone. Next, find the signature 22-degree sharpening angle by holding the blade at a 90-degree angle, then halfway to a 45-degree angle, and finally half that to get a 22-and-a-half-degree angle. That 22-degree angle is the most important step in learning how to sharpen a knife with a whetstone. After you find that 22-degree angle, pull the chef knife from heel to toe. After running the blade from heel to toe about 4-10 times, flip the knife over and do the same thing on the other side. Now run the blade toe to heel 4-10 times while maintaining that proper 22-degree angle, flip the knife and repeat on the other side when finished. Finally, wipe down the chef's knife with a damp towel to remove the small metal shavings and you’re ready to chop, slice, dice, and cut any ingredient that comes your way! How to store and hold your sharpened knives. Once you've gone through the trouble to sharpen and hone your knives, make sure you store them so that they stay in pristine condition. From knife blocks to wall mounted knife cases, we have the appropriate equipment to ensure your sharpening efforts aren't for naught. Putting sharpened knives away after use is not just good for kitchen safety, but also knife blade safety. Exposed blades can be knock off counters or caught on pans leading to chipping or dulling. Using knife blocks and cases can help your chef's keep their blades sharper for longer. In conclusion, its pretty easy to keep your knives sharp and secure. It just takes a little effort from your kitchen staff. At Burkett, we have everything you need in our one-stop-shop. Check out our kitchen cutlery section for all your needs.
Top 10 Professional Baking Supplies for Home Bakers
Home baking has always been a way to bring fresh, new creations to life. Now, we even watch and root for our favorite bakers on shows like Bake Squad. One thing every professional baker or home chef knows, is that without the right baking supplies, getting consistent results can be tricky. Baking at home can be extremely easy for some, or a total nightmare for others. A little time, the right baking tools, and picking up a few baking tips can help your dishes go a long way! Bake like a pro with our list of the best professional baking supplies for home bakers. 1. Set up a sturdy countertop mixer. Using a countertop mixer, often referred to as a stand mixer is the most effective way to get consistent mixing results. You can whip creams, knead dough, and blend thick mixtures without tiring. Their lightweight design makes it easy to move around in your kitchen and their commercial grade quality will give you more run time for the many uses in your kitchen! 2. Make way for measuring cups and spoons. Measuring cups and spoons are essential for the home baker. We are all use to adding a pinch-of-this or dash-of-that, but professional bakers know how important precise measurements are to the success of the final product. You’ll need both a wet and dry measuring cup to accurately measure ingredients. 3. Weigh the advantages of a kitchen scale. Kitchen scales weigh ingredients, help with portion sizing, and give accuracy and consistency to your dishes. Due to the changing volume and aeration of ingredients like flour, brown sugar, and cornstarch, a measuring cup isn’t always best suited for exact accuracy. That’s why many home bakers choose a digital scale. Why? Because when weighing ingredients, an ounce will always be an ounce, and a gram will always be a gram. Yet, with a measuring cup, a cup may not exactly be a full cup. 4. Try a kitchen timer. Many unfortunate instances of burned cakes and screeching smoke alarms might have been prevented if only a kitchen timer had signaled that an item was finished baking. Try a kitchen timer and set your mind, and your local fire department at ease. 5. Bake on a baking mat. With nonstick baking mats, cookies and homemade pastries will never stick to the sheet pan again. The silicone material inserts right into your sheet pan and prevents scorching for a more even bake. They can also be used thousands of times before replacement with resiliency to temperatures up to almost 500°F. Baking mats are the ideal baking surface for a variety of baked goods, although you may also try parchment paper, which is a disposable non-stick alternative to silicone baking mats. 6. Fill a real pastry bag. Reusable pastry bags or icing piping bags are the professional’s choice for bakeries. They are reusable after a quick wash and hold a good deal of frosting for decorating several cakes in one go. They fit snugly with a variety of pastry tips for creating high-quality piping on cakes or for frosting intricate details on cookies, petit fours or other baked items. Pastry bags range in sizes from 8 to 24 inches long. 7. Employ a candy thermometer. Candy thermometer are used for measuring the hotter temperatures of boiling sugar, sauces, syrups, chocolate, and cooking oil. The long stem of this thermometer helps to add a bit of distance from potentially bubbling ingredients. Try a manual model candy thermometer over a digital one for easier calibration and longer life. 8. Smooth things out with a rolling pin. Many bakers use rolling pins, especially those committed to artisan styles of baking and cooking. A wooden rolling pin is a kitchen favorite for rolling out doughs to even thickness. For a more personal touch with doughs, try a French rolling pin. They have long, narrow and slightly tapered ends to offer greater control and maneuverability for delicate fondant and fragile tuile cookies. 9. Add finishing touches with a cooking torch. In professional bakeries, adding the finishing touches on a dessert is made easy with a cooking torch. At home it can be too! Caramelizing crème brulée or browning the peaks of a meringue pie require a meticulous, yet delicate heat. Using a cooking torch can be the ideal way to bring the perfect finish to your desserts. 10. Use a pastry wheel. Pastry wheels are used to cut, mold, and shape doughs. This bakers tool can help you add those beautiful decorative edges, lattice pies, marking, scoring, and cutting straight lines in dough. Add a professional look to your homemade pastries with a pastry wheel. If you're looking for more baking advice in the kitchen, click here!
5 Commercial Refrigeration Tips To Consider Before Buying
We're navigating the labyrinth of commercial refrigeration – where every chill counts and choosing the right refrigerator is the difference between kitchen harmony and chaos. In this blog, we have insights to simplify your quest for the perfect commercial fridge. Whether you run a cozy cafe, a bustling restaurant, or a niche food truck, we've got your cooling needs covered. From deciphering perplexing acronyms like NSF and HACCP to demystifying the art of compressor placement, we leave no refrigerated stone unturned. If you've ever wondered about the nuances of commercial refrigeration, you're in the right place – where expertise meets simplicity, and the ideal fridge for your business awaits. Firstly, let's dive into a broad overview of how restaurants use commercial refrigerators. Later, we can dial in on what fridge your business needs! 1. What are you storing? If you're using a commercial refrigerator for food storage, make sure it has the right NSF rating for the type of food you're keeping. Some models are good for packaged and bottled products, while others are safe for open food items. The National Sanitation Foundation rating for commercial refrigeration refers to the ability of a unit to protect food items from physical contaminants and properly refrigerate them to avoid pathogen development. An NSF rating also ensures the unit will be able to be properly and thoroughly sanitized to prevent harmful bacteria growth on the interior of your commercial refrigerator. To learn more about NSF ratings, check out this blog! However, you may need to follow different guidelines for commercial refrigeration based on the size of your business. And what meals you offer. This table shows a few examples of the differing needs of food service businesses. Business Size Specialized Items Food Safety Small (cafes, food trucks, sandwich shops) Delicate pastries, dairy products, deli meats. Local health department guidelines for temperature control Medium (bistros, casual dining) Fresh produce, diverse protein selection and menu options FDA food code requirements for safe food storage Large (restaurants, fine dining, fast and fast-casual) Bulk meats and vegetables, dairy products, seafood, fine wine. HACCP principles for systematic food safety management and documentation Extra-large (hotels, schools, hospitals) Catering supplies, specialty deserts and beverages. NSF-rated refrigerators for specific and specialized food categories In the food world, different places need different fridges. Small cafes, for instance, focus on pastries and dairy. They follow rules set by the local health department. Moving up to bigger spots, like casual dining, where there's lots on the menu. They stick to FDA rules for safe storage. In large restaurants dealing with heaps of meat and veggies, there's a safety method called HACCP. It's like a plan to keep everything safe from start to finish. Extra-large venues, like hotels, schools, or hospitals use fridges approved for specific foods. Finally, food trucks, face a challenge with less space for food. They follow local health codes to make sure everything stays safe, especially when they're on the move. In the world of food, choosing the right fridge is like picking the right tool for the job. Each place has its own way, and knowing what works best is key for a successful kitchen. 2. Where will your commercial refrigeration live? From reach-in refrigerators and freezers to chef bases, where you place your commercial refrigerator can have a major impact on the way it performs. Breathing room: Placing a fridge too close to your range or cookline can cause it to run less efficiently. Generally, refrigeration in your kitchen, should be kept in its zoned area to optimize efficiency. Indoor or outdoor: Some commercial refrigerators are designed to be used outdoors and may carry a UL rating for that function. Ambient temperature: Furthermore, other fridges, like open-air merchandisers, may need to be placed in areas where the ambient temperature will not exceed a certain level. Understanding your commercial refrigerator’s intended purpose and capabilities will prevent poor food quality, overworked refrigeration systems, and costly repairs down the line. 3. Compressor Location The location of your commercial refrigerator’s compressor impacts a lot of things you may not realize. Above all, your compressor needs proper airflow to function properly and not burn out. If your fridge or freezer has a rear-mounted compressor, you will want to avoid placing it directly against a wall. Still, a good general rule is to allow around six inches of clearance for proper breathing. The most common compressor locations are top and bottom mounted. Each option has its own benefits and downfalls. Top-mounted compressor: This compressor configuration prevents it from collecting dirt and debris while cycling air. Consequently, the heat from the fans and refrigeration system doesn't rise into the unit, leading to potential energy cost savings. Additionally, a top-mounted compressor typically translates to more storage space inside the unit. However, it's worth noting that this type of unit may not perform well near the cook line, as it has the tendency to pull in greasy steam that could potentially clog the condenser coils. Bottom mounted compressor: Servicing and cleaning the compressor is easy and won’t require a ladder to reach. Temperatures on the floor can be up to 15 degrees lower than those near the ceiling, which means the unit won’t have to work as hard to pull air in. This type of unit can be used at the cookline without damaging the coil. But, the bottom-mounted fan is more likely to collect dust and debris from the floor. However, insulating the bottom floor of a unit with a bottom-mounted compressor to prevent hot air from rising into the unit can raise production costs. Front breathing: Building a cook line becomes a breeze when you opt for a front-breathing commercial refrigerator. This innovative system is featured in sandwich or pizza prep tables. Additionally, certain undercounter or worktop refrigerators are front-breathing. Ideal for units placed directly against a wall or integrated into an existing prep line, this configuration requires only the space between the unit and the floor to be clear for proper ventilation. Notably, this space should be kept clean for optimal performance. 4. Energy Efficiency Your commercial refrigerator’s insulation, door type, and the type of motors used to distribute air all impact energy costs. Door type also ties into insulation since the seal or gasket around the door as well as the insulation of the door itself can prevent or allow air to leak in or out. Self-closing doors, tempered glass, and positive seal gaskets are all common features that help commercial refrigerators retain their cold air. Fan motors enhance efficiency. Consider this: while regular fan motors can be improved, commutated motors outshine them in efficiency. These motors actively pair with off-cycle defrost systems and advanced temperature controls, cutting down on the need for frequent cycling and decreasing energy usage throughout the day. The ambient temperature of the area the refrigerator will be placed in can also affect energy efficiency. Hotter ambient temperatures force the unit to work harder to pull and cool air. Commercial refrigerators placed near cook-lines and cooking equipment will need to cycle more often to retain food-safe temperatures, making them less efficient on energy costs. ENERGY STAR rating is the most reliable way to know your commercial refrigerator is energy efficient. Learn more about ENERGY STAR ratings and what they mean to ensure your commercial kitchen is reducing energy costs wherever it can. Insulation acts as a barrier, stopping heat from seeping through the cooler’s walls. A reduction in hot air infiltration means the interior requires less effort for cooling. Currently, foamed-in-place insulation stands out as the most popular and efficient choice in commercial refrigeration insulation. To gauge the effectiveness of insulation in preventing air leakage into the unit, one can measure it using the R-value. So what is R-Value? R-Value is the rating system used to grade insulation products or a material’s insulating properties. The “R” stands for “resistance” and refers to the resistance a material has to heat flow, or temperature conduction. When a product or home has a high R-Value, this means it is well insulated. – USA Insulation Let's break it down: R stands for "Resistance," and the value represents how resistant a material is to letting heat pass through it. So, when we talk about the R-value of insulation in commercial refrigeration, it's like knowing how strong your shield is in protecting your fridge from the heat trying to get in. In simpler terms, the higher the R-value, the better your insulation is at keeping the cool air inside and the warm air outside, making sure your fridge stays at the right temperature. 5. Commercial refrigeration brands Purchasing commercial refrigeration is a big investment. Quality refrigeration is crucial for maintaining the freshness and quality of your business's products. When selecting commercial refrigeration, opt for trusted brands known for reliability. Some prioritize affordability, while others focus on high-tech, energy-efficient models. Many brands offer comprehensive warranties covering parts and labor. Commercial refrigerators play a vital role in preserving food quality and safety while minimizing energy costs. Understanding how these appliances function will guide you toward the right purchase for your business needs. Prioritizing a fridge that maintains optimal temperatures efficiently is key to running a successful establishment. Burkett offers a wide variety of products to fit even the most specific refrigeration needs from top-of-the-line brands like True Refrigeration, Delfield, Turbo Air, and SEAGATE.
Commercial Oven Cleaning and Maintenance
Commercial ovens are one of the most vital components of any professional kitchen. From warming foods to cooking entire meals, depending on your specific industry, your oven is perhaps one of the most utilized pieces of commercial kitchen equipment. Most foodservice establishments cannot afford for their oven to break down, therefore regular maintenance and cleaning is essential. For these reasons, it is important to keep your commercial oven performing at peak performance. Why should you clean your commercial oven? Like all cooking equipment, your oven needs to be cleaned to continuously produce the high-quality meals your customers crave. It’s important to regularly clean commercial ovens, not doing so can negatively affect your food’s taste, smell, and look. Also, neglecting to clean a commercial oven can lead to performance issues and costly maintenance. How often should you deep clean a commercial oven? Commercial ovens should generally be cleaned out and wiped down daily with more deep cleanings happening weekly or even monthly depending upon usage. Cleaning out debris in between cooking cycles is important and can help extend time between deep cleans. How often your oven should be cleaned is very much dependent on how often your oven is used. For restaurants that use their oven all day long, a daily wiping will be needed, with deep cleanings scheduled weekly or bi-weekly. For smaller establishments weekly or monthly deep cleanings may suffice. What you are cooking can also affect how often you should be cleaning your commercial oven. If you are cooking products with lots of grease or sauce that may spill out when moving the pan, then you will need to clean more often. Remember that any spills or crumbs left in your oven will continue to cook and affect whatever product is next to be cooked. Properly cleaning your commercial oven will keep it in ideal working order, saving you time and money. While specific maintenance requirements may vary by manufacturer or style, here are a few general tips to extend the life of your oven. *Refer to your oven’s manual for more specific maintenance and cleaning advice. General Oven Cleaning Tips TURN POWER OFF - First and foremost, make sure your oven is set to the off position and cool before beginning to clean. Remove oven racks and wash them in soap and hot water. Avoid using steel wool because they can damage wire racks. For tougher grease and debris, use a nylon brush or let wire racks soak for an extended period. Clean the interior with a non-abrasive sponge or cloth. A wet cloth should work well enough to remove grease and residue. For tougher and greaser interiors, use an appropriate grease or oven cleaner. Review your owner’s manuals for specific cleaning tools. Clean the exterior with a wet cloth. Avoid using abrasive cloths, scrapers and harsh chemicals that can damage the exterior finish. Cooling fans are standard on all commercial ovens and should be cleaned daily, depending upon usage. The cooling fan can be found beneath the lower panel or behind the side control box. With the power off, remove the side or bottom panels, then clean the fan with a brush. Inspect the oven door seal to prevent heat from escaping. Clean around the inside and outside of the oven door to remove food particles that prevent proper closing. Inspect all ventilation and air circulation to make sure there is no blockage. Put wire racks, supports, or any other interior accessories back into the oven before powering on. SpillsAny spills should be immediately cleaned up as they will only get harder to clean by the end of the day. Any residual crumbs should be cleared after each use since they can smolder and cause smoke. Also, leftover crumbs will continue to cook and blend their aroma with whatever is currently cooking, which can affect not only taste but smell and look as well. Calibrate ThermostatsCommercial oven use may become inefficient over time as thermostats become out of tune and need re-calibration. Every few months, make sure your thermostats are measuring temperature correctly. Use an internal oven thermometer to help calibrate and compare with your desired temperature. If there is a discrepancy, the oven controls may need to be recalibrated or the thermostat may need to be replaced. The landscape for commercial ovens has changed greatly over the last few decades. Various oven types like rapid cook ovens and hydrovection ovens have been added to increase user convenience and increase efficiency. But there are some ovens that are just ingrained in the foodservice industry. Now, let’s discuss some specific CLEANING TIPS for the most widely used commercial ovens. Conveyor Ovens Numerous sections of a conveyor oven must be removed and cleaned separately to clean it effectively. The conveyor belt, crumb trays, draft diverters, and impinger fingers all will need removed in order to properly and thoroughly clean them. Cleaning these pieces daily is normally advised, but some restaurants find that weekly cleanings are sufficient. Remove and wash the belt monthly for optimal performance. Thoroughly blow out the fan motor components and vents with compressed air to prevent the failure of the blower fan motor, usually every 3 months. For more specific information, consult your owner's manual. Convection Ovens Remember to prioritize cleaning of the intake fan on your convection oven. The intake fan can present difficulties in several different ways: whether it is a loosened hinge, stuck food particles, or lack of oil. Every week, remove the intake fan and clean it separately. Also, run a quick checkup of the intake fan hinge to ensure that it will properly secure the fan. You can clean the porcelain interior with a commercial oven cleaner, but do not allow the cleaner to encounter the temperature probe, heating element or blower wheel. Let the oven cleaner sit for 10-20 minutes, then wipe clean with wet cloth. If you have caked on spills inside your oven, use an oven brush to thoroughly clean these spots. Pizza Deck Ovens Dough can create ashy clumps and blotches on the stone deck of your pizza deck oven. To clean, increase the heat until all leftover food particles have turned to ash Then scrub the deck with an oven brush to remove the unwanted particles. Cleaning solutions and water will cause the deck to crack over time, so try to stay away from them. Combination Ovens Combination ovens combine the functions of a standard oven, a convection oven, and a steamer into one unit. As a result, more maintenance is required to address each of these distinct functions. The fan, like in a convection oven, will need to be removed and cleaned on a regular basis The racks, like in a standard oven, will need to be removed and cleaned daily. The steamer is unique in that it needs to be completely emptied and delimed on a regular basis. Rotisserie Ovens Rotors and spits tend to become dirty due to the function of a rotisserie oven, as grease drips from meats when rotating in the oven. When cleaning a rotisserie oven, start by removing the spits and the rotors from the oven and soak them in a sink with an appropriate cleaning solution. The inside of the oven can then be sprayed and wiped down with a cleaning solution or steam cleaned. Ultimately, oven cleaning may not top anyone’s list of favorite things to do, but it is an important part of running a successful commercial kitchen. Be sure to schedule daily, weekly, and monthly cleaning reminders to avoid any misses when cleaning. Read our blog, 7 Common Misses When Cleaning Restaurant Kitchens for more information. Executing these best methods for commercial oven cleaning and maintenance will not only maximize the life of your equipment but increase public safety and confidence. Always be sure to consult your owner’s manual for precise information regarding your oven.
The Service Tech's Guide to Beverage Dispenser Maintenance
Keeping drinks crisp and equipment running cold comes down to a consistent process. We'll break it down into 3 simple sections in this article. Here's what you need to know: Clean soda nozzles or dispenser spouts daily Use a food-grade sanitizer solution for all sanitizing food contact surfaces Schedule professional preventative maintenance services for the technical deep-cleans Should You Maintain or Replace Your Beverage Machine? Commercial dispensers should last 7 to 10 years, but poor maintenance cuts that short. If your refrigerated beverage machine leaks, serves warm drinks, or suffers from stubborn clogs - it may be time for a replacement. However, if the bones of the machine are solid, a disciplined maintenance routine is your best defense. Avoid expensive, middle-of-the-night soda fountain repair calls by following these procedures. The Health Inspection Blind Spot - Beverage Safety Health inspectors treat soda and ice exactly like raw protein: they're food items. Sometimes restaurant staff don't realize that a "funky" nozzle or a slimy ice chute is a critical issue. You must regularly clean and sanitize your beverage station. Create a great customer experience and a good health inspection score. Biofilm is a Violation: That "gunk" on the dispensing valves is actually biofilm—a colony of bacteria and yeast. During an inspection, this is a direct hit on your score. Ice is Food: Inspectors check the ice chute and the interior bin. If they find "pink slime" (Serratia marcescens) or black mold, they can shut down your beverage service on the spot. The Sanitizer Rule: Always keep a bucket of fresh food-grade sanitizer near the station. If an inspector sees you wiping a nozzle with a dry rag or a used kitchen towel, it’s an immediate deduction. Daily Cleaning With Food-Grade Sanitizer Don't let a busy closing shift compromise your food safety. These three regular maintenance steps are non-negotiable. Scrub and Soak Nozzles: Pull the nozzles and diffusers every night. Soak them in food-grade sanitizer cleaning solution for at least three minutes. This is the only way to kill bacteria that thrives in the dark, damp crevices of the dispenser. Sanitize Contact Surfaces: Use a small, dedicated nylon brush to scrub the threads where the nozzles attach. Cleaning food contact surfaces well stops hardened syrup from forming a "bridge" that lets bacteria enter the drink. Clear the Drip Trays: Wipe the valves and the machine exterior with a clean, lint-free cloth. Scrub the drip tray thoroughly; standing sugar water is the primary cause of fruit fly infestations. Another major red flag for health inspectors. Burkett Expert Tips "Keep a dedicated brush just for the soda station. You don't want the same tool used for the kitchen line or floor drains anywhere near your beverage equipment." — Tyler Merritt, CFSP Weekly and Monthly Technical Equipment Care Once a week, disconnect the syrup lines from the Bag-in-Box (BIB) units and soak the connectors in sanitizer for two minutes. For beverage dispensers, fully remove storage tanks and deep clean the containers. This keeps the flavor profile crisp and stops bacteria from migrating. Every month, check the "guts" of the machine to protect your investment: The Ice Bin: Empty it completely to scrub the interior walls and the ice chute with a nylon brush and sanitizer. Condenser Fins: Dust and grease clog these fins, forcing the motor to work harder. A gentle brushing keeps the cooling system efficient and prevents the motor from burning out. O-Rings: While you detach the lines, check your rubber soda fountain parts for cracks or flattening to prevent leaks. Signs You Need Professional Beverage Equipment Repair Even with a great team, some issues require a specialist. Watch for these red flags: Reduced Flow: If the drink is pouring slowly, there is likely a clog in the syrup line or scale buildup in the water line. The "Off" Taste: If a deep clean doesn't fix a strange smell or taste, there's likely microbial growth deep in the lines. That requires a professional flush. Temperature Creep: If "cold" drinks are pouring above 40°F, your refrigeration deck is struggling. Schedule a professional coil cleaning. Burkett Expert Tips "Listen to your machine. Bottom line, if it starts sounding loud, it’s usually struggling. These units get clogged easily they get bogged down with dust and kitchen lint. That's why we recommend a PM service every quarter. We’ll get in there to deep-clean the coils and fans before that debris burns out your motor." — Eddie Furlong, Burkett Service Technician Schedule your preventative maintenance for the year with Burkett. Professional Equipment Maintenance Without the Headache In a high-volume kitchen, it’s easy for monthly tasks to slip through the cracks. Our preventative maintenance services help you and your staff keep everything running smoothly. We'll handle the technical deep-cleans, filter changes, and mechanical inspections on a set schedule. Your equipment lasts longer and your drinks stay high-quality, all with a fair and transparent pricing structure.
