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What Is ENERGY STAR and Why Is It Important?
Reasons for choosing ENERGY STAR is more than saving money, it’s better for our environment! Each Earth Day there’s a large focus on how to protect our environment, prevent climate change and improve air quality, which ties in perfectly with the reason ENERGY STAR exists and why it’s important! WHAT IS ENERGY STAR Is ENERGY STAR still a thing? The short answer, yes!According to ENERGY STAR, over 120,000 ENERGY STAR certified homes were built in 2020 alone, with over 2.2 million built since ENERGY STAR was first created in 1992. Along with new constructions, ENERGY STAR puts a large focus on encouraging home and business owners to be mindful of the energy efficiency in their existing spaces. So What is ENERGY STAR?ENERGY STAR states that “ENERGY STAR is the trusted, government-backed symbol for energy efficiency helping us all save money and protect the environment through energy-efficient products and practices.” The program was first established in 1992 by the Environmental Protection Agency (EPA) and continues to operate under the Clean Air Act and Energy Policy Act. What is an ENERGY STAR Label?The ENERGY STAR Label exists to make it easier for customers to identify energy-efficient products. Products with an ENERGY STAR Label tell the consumer that the product is going to offer them savings on energy bills without sacrifices on standard features and performance. What is an ENERGY STAR Rating?Products with an ENERGY STAR Rating mean that it meets the federal guidelines regarding energy efficiency that will aid in saving money and our environment! These appliances will use less electricity than similar models but provide the same level of performance. The higher the rating, the more money it will save you each year on your electric bill. What makes a product ENERGY STAR?For a product to have an ENERGY STAR label, the appliance must achieve a level of energy efficiency above the current industry’s standard along with meeting a select handful of other requirements that are different for each appliance class (listed below). Typically, appliances are 10-20% more efficient than products without the ENERGY STAR label. How Does EPA Choose which Products Earn the Label? The Environmental Protection Agency (EPA) follows a set of principles when deciding which appliances receive an ENERGY STAR Label.According to ENERGY STAR, those principles are as follows: Product categories must contribute significant energy savings nationwide. Certified products must deliver the features and performance demanded by consumers, in addition to increased energy efficiency. If the certified product costs more than a conventional, less-efficient counterpart, purchasers will recover their investment in increased energy efficiency through utility bill savings, within a reasonable period of time. Energy efficiency can be achieved through broadly available, non-proprietary technologies offered by more than one manufacturer. Product energy consumption and performance can be measured and verified with testing. Labeling would effectively differentiate products and be visible for purchasers. Is it Worth it to Buy ENERGY STAR Products? When you notice there’s a higher price on energy-efficient products, you might find yourself asking if it’s worth it to buy energy-star-rated appliances. So the question is, do ENERGY STAR appliances eventually pay for themselves? The short answer, yes! In order for a product to be ENERGY STAR rated it must “allow purchasers to recover their investment through utility savings within a reasonable period of time.” – ENERGY STAR What do the different ENERGY STAR Labels and Ratings Mean? The Blue ENERGY STAR label can be found on certified energy-efficient products The ENERGY STAR Partner label is used to show the organization or business’s partnership in the ENERGY STAR Program. The Blue ENERGY STAR Most Efficient label indicates that the product is the best of the best for energy savings and innovation. The Yellow EnergyGuide label shows the estimated annual energy use, operating cost of the appliance, and also compares it to similar products. EnergyGuide actually isn’t part of the ENERGY STAR program and is managed by the Federal Trade Commission (FTC), the ENERGY STAR label is managed by the Environmental Protection Agency (EPA). What is the Difference between Energy Guide Label & ENERGY STAR label Using this yellow EnergyGuide label in conjunction with the blue ENERGY STAR label will help you make smart choices in your appliance purchase. First look for the blue ENERGY STAR label, then use the yellow EnergyGuide labels to compare your choices. THE HISTORY OF ENERGY STAR Highlighting the Commercial Kitchen & Restaurant Industry from ENERGY STAR 2020 Refrigerators with advanced adaptive compressors receive ENERGY STAR Emerging Technology Award About 75,000 product models have earned the ENERGY STAR 2019 ENERGY STAR LEDs come down in price to $1 per bulb in some stores ENERGY STAR certified the first fluid milk and yogurt processing plant in the U.S. Released the 2nd EPI update for frozen fried potato processing plants and cookie and cracker bakeries Launched a new ENERGY STAR industrial focus for the distilled spirits sector 2018 Since 1992, ENERGY STAR and its partners helped American families and businesses save more than 4 trillion kilowatt-hours of electricity The 1-100 ENERGY STAR Scores for offices, K-12 schools, retail stores and supermarkets, warehouses, hotel properties, and worship facilities performance metrics for the ENERGY STAR Portfolio Manager® tool were updated were updated based on recent market data Updates to the ENERGY STAR product requirements for ice makers. 2017 More than 30,000 American commercial building properties certified as ENERGY STAR Updates to the ENERGY STAR product requirements for four product categories effective this year including roof products, light bulbs, and commercial refrigerators 2016 Seven new ENERGY STAR product categories introduced this year including electric vehicle chargers, coffee makers, and connected thermostats Update to the ENERGY STAR product requirements for six categories effective this year including dishwashers and windows 2013 More than 20,000 American commercial building properties certified as ENERGY STAR Four new ENERGY STAR product categories introduced this year including data centers and commercial water heatersCHECK OUT OUR BUYING GUIDE: ENERGY STAR RESTAURANT EQUIPMENT BLOG FROM 2013 2012 Americans purchased more than 4 billion ENERGY STAR certified products since 1992 ENERGY STAR Day, a first-ever nationwide celebration of energy efficiency accomplishments 2011 ENERGY STAR industrial certification to first container glass plants and to the first cookie and cracker bakeries Updates to the ENERGY STAR product requirements for eleven categories effective this year including commercial fryers 2010 More than 10,000 American commercial building properties certified as ENERGY STAR The first food processing plants earn ENERGY STAR 2009 Americans purchased about 3 billion ENERGY STAR qualified products since 1992 Over 50 American industrial facilities have received ENERGY STAR certification to date Four new ENERGY STAR product categories effective this year including coffee makers and griddles 2008 More than 5,000 American commercial building properties certified as ENERGY STAR Ice makers became a new ENERGY STAR product category 2007 Three new ENERGY STAR product categories introduced including commercial dishwashers and decorative light strings 2004 ENERGY STAR label extends to medical centers and university residence halls 2003 Three new ENERGY STAR product categories introduced including fryers and steam cookers 2002 More than 1,000 American commercial building properties certified as ENERGY STAR ENERGY STAR label extends to the most energy efficient hotels 2001 ENERGY STAR label extends to the most energy efficient grocery stores ENERGY STAR label extends to the most energy efficient acute care hospitals 2000 ENERGY STAR label extends to the most energy efficient schools 1996 EPA and U.S. Department of Energy (DOE) announce their ENERGY STAR partnership Dishwashers, refrigerators/freezers, exit signs, room air conditioners, and boilers became new ENERGY STAR product categories 1995 Green Lights program merges with ENERGY STAR Buildings, a program designed to help businesses simultaneously improve their energy and financial performance 1994 More than 2,000 ENERGY STAR qualified product models available for sale 1992 EPA launch of the ENERGY STAR label for office products starting with computers and displays 1991 EPA introduces Green Lights program, a partnership to promote efficient lighting systems in commercial and industrial buildings (later integrated into ENERGY STAR) RELATED BLOGS YOU MIGHT BE INTERESTED IN: Buying Guide: ENERGY STAR Restaurant Equipment Top 10 Reasons to Buy True Refrigeration Keeping Energy Costs Low at Your Business Your Commercial Ice Machine Not Working Like It Used To?
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How to Clean and Maintain Your Commercial Deep Fryer
Commercial deep fryers are vital for adding flavor and texture to fried foods as they cook in restaurants, cafeterias, concession stands, and food trucks. Commercial fryers help kitchens provide delicious fried appetizers, sides, entrees, and even desserts. However, if deep fryers are not cleaned on a regular basis, fried foods won’t have the same delicious crunch. A clean fryer helps your oil to last longer. Build-up and debris on your fryer well walls will immediately affect new oil and degrade it faster than normal. Not only will cleaning your commercial fryer improve the quality of food you are providing, but it will also help you keep expenses low. With a clean fryer well, oil will heat up more quickly and heat foods more evenly, decreasing cooking time. Also, by staying up to date with cleaning routines, you can increase the lifespan of your commercial fryer saving you money in the long run. How often should you clean your deep fryer? Like any other piece of commercial cooking equipment, you should regularly clean your deep fryer. You should do a general wipe down daily of the exterior, this will make eventual deep cleanings easier. Daily wipe downs will help make weekly cleanings quicker and easier. Weekly cleanings consist of emptying out used oil and cleaning the fry pot and fry baskets with detergent and hot water, scrubbing if necessary. Depending on usage, you may need to address these deeper cleanings more often. How often you do a full fryer boil out depends on various factors such as the level of operation, size of the fryer, the type of oil used and your oil management and oil filtration standards. Provided your oil is regularly filtered and stabilized, a boil out should be done after every few oil changes or at least once a month. For busier restaurants, you may need to do a boil out cleaning at least once weekly. How often should you change your deep fryer’s oil? Deep fryer oil should typically be changed after 6 - 8 uses for non-breaded vegetables and 2 - 4 uses for breaded items or fatty meats & fish. One “use” is considered when you fry up a basket of French fries. After each use, you should remove any leftover sediments, this will help extend oil life. Users should strive for zero sediment. When removing the oil from your deep fryer you may want a fryer oil waste remover to make the job easier. If you are just cleaning and reusing the oil, use a commercial fryer filter to ensure all food particles are removed before storing the oil. After removing and straining your old oil, be sure to store it correctly to avoid potential contamination between uses. It is suggested to keep the filtered oil in a cool, dark place until the next use. Here are a few signs to tell you need to change your fryer oil: Foam on the surface of the oil when hot A fishy smell when not frying fish products The oil will be smokey The color of the oil will be much darker than the original color Foods are not cooking evenly, leaving a dark outside but still cold inside The fryer will take longer to heat up Read more about what you can do to extend your commercial fryers oil life! How do you clean a deep fryer? Turn power off and unplug or shut off gas supply to your fryer. Then wait for the oil inside to cool down. You can use a fryer thermometer to measure the temperature of the oil to ensure its cool enough to work with. Drain fryer oil. Using an oil waste remover will make this job easier, but if you do not have one then just pouring the oil into a plastic bucket will work too. Safely discard the oil where appropriate. If you are going to reuse the oil, you can pour the oil through a strainer or use a commercial fryer filter to clean the old oil and pump it back into your fryer for further use. Take out any removable parts, such as fryer baskets, joiner strips and fryer screens, and soak them in soap and hot water. A cleaning brush can help you break lose any leftover fried debris. Clean out any remaining debris. For tougher spots, scrub the inside of the fryer with a fryer rod or brush. Be sure to hit the bottom, sides, and corners inside your fryer. Rinse and scrub the interior well of the fryer with soap and hot water. Allow fryer to dry. Return baskets or racks and fill the well with new/cleaned oil. How do you boil out a deep fryer? Boiling out is a common method for cleaning commercial deep fryers. Perform this method of cleaning by simply filling your fryer well with water and a heavy duty, high alkaline detergent and bringing the mixture to a boil. Any stuck fat or debris that could compromise the quality of your next finished product will be effectively cooked away. Specific steps may vary depending on fryer model or manufacturer; however, every procedure will include the following: Power off. Allow oil to cool then remove fryer oil. Remove any fryer baskets or racks. Close the fryer’s drain plug. Fill fryer well with water. The amount of water may differ based on fryer model, but typically you will need to fill the well to the minimum oil level. While the water is still cold, throw in a boil-out fryer puck or an appropriate detergent. Power on your fryer and set the temperature that is recommended by your cleaning solution. Some commercial fryers may even have a “boil-out” mode installed for quick selection. Depending on how dirty your fryer is, bring the water to a simmer for 15 – 20 minutes. For dirtier fryers simmering longer is perfectly fine. Power off again. Allow the water to cool and then scrub the interior of the well to loosen up anything stuck on the sides or corners with a fryer rod or brush. Drain the water and allow the fryer to air dry before reinserting baskets and recycled or new oil. General Fryer Cleaning Tips Here are a few more general tips to think about for maintaining your commercial deep fryer. Chrome and stainless-steel exterior surfaces can be quickly cleaned with damp cloths and non-abrasive cleaners. Non-abrasive cleaners are important to use so you don’t scratch the surface of your fryer. Be careful when scrubbing the interior of deep fryers. Certain elements such as electrical connections and temperature probes, can be easily damaged if exposed to water. Use personal protective equipment when working around hot liquids, heating elements, and chemicals. Scheduling daily, weekly, and monthly cleanings will save you money in the long run. It will also cut down on the number of man-hours required to clean a filthy fryer, as well as the risk of the equipment becoming a fire hazard in your facility. General Fryer Servicing Tips An annual professional examination by a food service technician is recommended. This is by far the most reliable method of detecting worn components so that they can be properly replaced. A professional inspection will give you clear information as to how your commercial fryer is operating. Normally a professional inspector will look at the following during an inspection: Excessive oil build-up inside and out, front and rear of the machine. Obstruction in the flue opening. Verify burners and components are in good condition and functioning properly. Ensure temperature and high-limit properties are properly functioning, connected, and tightened. Verify all safety features are present and properly functioning. Verify fry pot is in proper condition, free of leaks, and the insulation is in serviceable condition. Verify wiring harnesses and connections are tight and in good condition. Verify that the component box is in good condition and free from oil and debris build up. Now that you know how and when to clean your commercial deep fryer, your kitchen can continually produce perfectly fried foods. Consistent maintenance and service will help keep down extra expenses for years to come. As with other kitchen equipment, cleaning procedures may differ based on manufacturers. Always be sure to read over your owner’s manual for more specific cleaning procedures.
Make Mexican Food Prep a Breeze with Food Processors, Taco Baskets and More!
For customers dining in restaurants, it's all about time. How quickly can the drinks come out? What about appetizers? In Mexican restaurants particularly, how quickly before the chips and salsa arrives so customers can start snacking. And how quickly can you refill those bowls? FOOD PROCESSORS You might be saying to yourself I only have so much manpower. How quickly can I dice tomatoes and onions for my salsa or cheese for my queso? The answer to that question is continuous feed food processors that save time, money, and ingredients all at once! Food processors are designed to slice, shred, chop, Julienne or do any other slicing task you can think of very quickly. (Need help selecting the unit to suit your needs? Check out this Burkett Blog). You will want to consider the capacity, horsepower and the plates that are included. There are different container capacities for different needs, so if you plan to slice an entire bag of potatoes non-stop, you will want to get one with the largest capacity you can find. Another option to look for is a diversion chute. Rather than just slicing into the attached container, some models have a side chute that allows you to place a bowl or pan next to the unit and shred away. Horsepower is another specification to consider when looking for a food processor. This value tells you how “strong” the unit is, and the higher the number the more powerful it is. Establishments that will only be using the unit a couple of hours a day should only need something with 1 horsepower or less. Larger establishments that will be processing food all day long should look for something with a higher horsepower rating. A final consideration is the number and type of slicing discs that are included. Assess your specific slicing needs and check the product description for which discs come with the unit. If you cannot find the discs you need, additional discs can be acquired. With brands you can trust like Berkel, Hobart, Waring, and Robot Coupe (seen in the video below), these continuous feed processors make food preparation a cinch. BULK CHIP WARMERS The experience of the chips and salsa is simply not as enjoyable without piping hot, salty tortilla chips. Bulk Chip Warmers are perfect for a restaurant kitchen that serves up lots of hot chips. This type of food warmer is ideal for heating and crisping large quantities of tortilla chips with efficiency for high volume service, especially during peak serving hours. Consider purchasing a bulk chip warmer that has a crumb drawer to make cleaning it a breeze. Don't forget to order the salsa & dip bowls that are the perfect size for dipping those deliciously warm chips! Enough About Appetizers, Let's Talk Tacos Now that we've addressed appetizers, what about those crispy, crunchy hard shell tacos and tostadas? Whether tostada shells, taco salad bowls, or classic hard shell tacos, taco baskets are a simple and easy way to fry tortilla shells into taco shapes for added freshness and crunchiness to your customers' orders. And when you're ready to serve them, taco holders, or taco taxis, are the perfect way to add a little flair to the presentation on the plate as well as making it easier for customers to manage the messy meal. Tacos are a crowd favorite and for good reason. Hard or soft, chicken, veggie, pork or beef, at home, in restaurants, at food trucks, and everywhere in between, we Americans consumed billions of tacos each year! If you think that's a lot of tacos, well, it is. If you think that there should be a celebration, well, there is. Between Mexican Mondays and Taco Tuesdays, this centuries-old staple is always celebrated but on Oct. 4 it gets its own special day. National Taco Day celebrates the sandwich -- that’s not up for debate, by the way, the word taco is the Spanish equivalent of the English word for sandwich – that is an essential part of the $40 billion Mexican restaurant industry. Burkett account executives and representatives have plenty of experience working with some of the best Mexican restaurants across the country. They know what works, what doesn't, what's trending up and what's trending down. Whether a startup or long-established business, call 800-828-8564 or log on to our Mexican Restaurant Business Type page and let us help you get to the next level.
Migali Scientific Medical Refrigerators & Freezers
Made in the USA since 1955, Migali Scientific manufactures high performance scientific refrigeration units for governments, hospitals, labs, and medical institutions. Their medical grade refrigerators offer a CDC recommended solution for storage of vaccines, blood, pharmacy, and medical supplies. Engineered to exceed not only the CDC, but AABB & USP guidelines as well, Migali works closely with governing boards to ensure products exceed every requirement and guideline. Why choose a Migali Scientific Medical Fridge? Migali Scientific's Genesis and Evolution Series medical units are purpose built for pharmacy, vaccine storage, blood bank and clinical use. The Genesis Series provides quality pharmacy grade refrigeration at a great price. The Evolution Series (EVOx) provides top performance and critical technology advancements to monitor the storing of high value products in critical environments. Burkett is here to help you explore Migali Scientific Medical Refrigerators & Freezers to ensure the right fit for your operation. Undercounter Medical Refrigerators Migali offers solid door, glass door, sliding drawers, shelves, standard height, or ADA (Americans with Disabilities Act) compliant undercounter units. Upright Medical Refrigerators Migali Scientific’s upright medical refrigerators & freezers are made to meet the heavy-duty cold storage demands within its specified environment. Manufactured as solid door or glass door styles with sliding drawers or shelves. Pass-thru and full-length ADA compliant door handles also complement select styles. Temperature Monitoring Device (TMD) All vaccine refrigerators must have a reliable TMD. The CDC recommends (and VFC requires) the use of a continuous monitoring and data recording device called a “digital data logger” (DDL), it must be set to record at least every 30 minutes. Migali’s optional IntelVU® touch screen monitoring system easily allows for this requirement and much more!
Top 20 Essential Kitchen Supplies for Any Home Chef
With the ever-encroaching holiday season, many people will begin to cook meals at home. The desire to prepare meals and feel like it was done by a Michelin star chef is highly sought after. The issue then becomes, how do those professional chefs cook and produce such delicious foods? What's more, how can you become a professional chef at home? The simple answer would be to take classes and learn those high-end culinary techniques. However, more than anything, chefs are only as good as the tools they use. To make a comparison, painters can be trained and have those skills, but without a paintbrush, their skills will be extremely diminished. We here at Burkett Restaurant Equipment & Supplies aim to show you the kitchen tools professional chefs use and how you can set up your kitchen like a professional. These are the top 20 items any home chef should have to cook like a professional at home. Kitchen Hand Protection 20. Ovens Mitts/ Potholders- The greatest concern in one's kitchen should always be safety and protection. Safety is essential, whether it comes from how you handle your equipment, tools, or how you prepare your meals. It's simple to keep your hands safe from hot pans, pots, and other objects. Any experienced cook should always have a set of oven mitts and potholders on hand. Bringing the same concept home helps you avoid any unfortunate mishaps. Pizza Supplies Wood fire pizza ovens and stone pizza ovens are becoming increasingly popular in homes. People are enthralled by the prospect of creating their style of pizza to serve at events, parties, and family gatherings. Consider the following things if you're a home cook looking to replicate those great pizza outcomes you've seen elsewhere: 19. Pizza Dough Dockers- A dough docker or a pizza dough roller is a kitchen utensil that looks like a spiked rolling pin. The main function of this tool is to roll over flattened dough to prick the surface of the dough evenly to prevent over rising or large air pocket formation which tends to burn easier. 18. Pizza Cutters- Slicing your pizzas in correct portion size can be challenge without these kitchen tools. Typically formed as curve cutters or wheel cutters, these tools are usually made of stainless steel for durability. The design of the cutters is intended to prevent damage to the pizza's top layers or toppings. 17. Pizza Screens- Pizza screens are excellent for baking any handmade pizza. The screen enables the dough to breathe, preventing soggy crusts and allowing for more uniform cooking. These screens are typically made of aluminum or anodized aluminum and range in size from 8" to 40" in diameter. With the use of the pizza screens, you can get the conventional, fluffier crust textures you'd find in any normal pizza joint. Measuring and Storage 16. Food Storage Containers- Food storage is always important in any kitchen to keep products fresh. Maintaining quality is always a chef's responsibility, whether it's straight out of the package or newly cooked after a meal. In addition to keeping your refrigerator or freezer clean, using the right containers in your kitchen will help you stay organized. 15. Measuring Cups & Spoons- Baker’s or chefs understand that precisely measuring ingredients is critical to achieving a delicate taste balance in any meal. Measuring accurately and ensuring that the recipe is followed is made simple by using measuring cups and spoons. While most experienced chefs can accomplish this by taste, these measurement instruments ensure that your meals are always on target at home. 14. Kitchen Thermometers- Why do I need a thermometer if I know what temperature I'm cooking at and how long I'll be cooking for? To put it another way, a thermometer enables any operator to precisely prepare food items to the correct temperature. When preparing meat, poultry, or fish, this is very crucial. Achieving those perfect temperature levels allows any home chef to create high-quality dishes that you would find at a high-end restaurant. COOKWARE 13. Baking Pans- A sheet pan, also known as a baking pan, may be used in a multitude of ways, making it excellent for cooks and bakers alike. This pan can handle bacon, veggies, messy cake batter, and a variety of other foods. Usually constructed from aluminum or steel for durability, these pans can also come in various sizes to fit the needs of any chef. Typically, quarter size or half size sheet pans are best for home use. 12. Sauce Pots and Pans- The sauce pot is a larger piece of cookware designed for use on the cook top which is beneficial for any chef. Sauce pots are used for simmering or boiling large quantities of ingredients together because they have vertical sides that are the same height as their diameter and two short sturdy handles. 11. Frying Pans- The versatility of frying pans is what makes them so useful for any home chef. This kitchen tool is a flat-bottomed pan which is great for frying, searing, or browning various food items. Usually constructed from copper, cast iron, and aluminum makes these pans durable for any kitchen. In addition, some pans are coated with non-stick material for easy cleanup. This pan comes in a variety of sizes, making it suitable for a wide range of foods. Investment in a good set of pans can last any home chef for years to come. FOOD PREPARATION 10. Graters/Microplane- To take a dish to the next level, most experienced chefs utilize a grater or a microplane to add that next level of flavor. From zesting a lemon or grating your high-quality cheese, these kitchen tools are a key part of any chef’s arsenal. With these items, adding that 5-star dish will be a cinch. 9. Mandolin Slicers- Any at-home chef knows that time isn’t always on their side. Hand slicing a pound of potatoes, or any vegetables is no small task for one lone cook. This is where a mandolin slicer helps and provides the ability for the chef to prep those items quickly and efficiently. A mandolin slicer provides the ability to achieve those smooth, consistent even cuts that make cooking those food items simple. A great tool for home chefs who have feed lots of people with not a lot of time to prepare. 8. Mixing Bowls- A vital part of any operation whether it be at home or in a professional kitchen, the mixing bowl is an essential element. Whether it is combing wet or dry ingredients, making doughs or batters, or even making salads or sauces, this tool has multi-functionality. Mixing bowls are constructed from a variety of materials such as stainless steel, plastic, ceramic, glass, and copper which can also vary in sizes from 1-1/2 to 12-quart bowls. Usually easy to clean and maintain, a quality bowl set can allow any home chef the ability to succeed. KITCHEN UTENSILS 7. Whisks or “French Whips”- A whisk is an essential tool for any baker or chef, whether at home or in the restaurant. A whisk’s main function is to mix both wet and dry products, making them a key part of the food prep process. In addition, the action of this tool allows for air to enter the process, thus increasing the volume of the product. Typically whisks are constructed from stainless steel or a hardened plastic for durability, while measuring anywhere between 6 to 24 inches in length. Similar to whisks, whips are larger versions constructed from similar materials but tend to measure between 24 to 60 inches in length. 6. Rubber Spatulas- The rubber spatula is one of the most underappreciated kitchen tools. With its multi-functionality, this utensil can do everything from scraping the last bit of brownie batter out of the bowl to sautéing food items in the frying pan. These tools come in a variety of shapes, sizes and are constructed from a variety of materials. It's a good idea to look for ones constructed of silicone or a high-heat material rather than conventional rubber spatulas, which will melt if exposed to high heat. 5. Tongs- A utensil that many chefs use in everyday life while working is tongs. Kitchen tongs should be considered as an extension of your fingers. Whether it’s picking up hot food items from the pans or oven to turning them over to ensure even cooking, this utensil is a vital part of any operation. Adding them to your home provides the same capabilities as it would in any professional kitchen setting. CUTLERY 4. Knife Sharpener- It's critical to keep your knives sharp and of good quality. In the kitchen, a dull knife blade can cause injury, especially when cooking a variety of foods. A knife sharpener is important for any chef who wants to guarantee that their kitchen tools are always of the greatest quality. Just like your car needs an oil change after a certain number of miles, sharpening a knife after frequent usage is necessary to ensure proper handling skills. 3. Kitchen Shears-Kitchen shears should be part of each chef's cutlery collection, whether you need to snip herbs, open food packing, or break down poultry items. You might wonder why you'd want to buy kitchen shears when you already have scissors. The reason is simple: the pivot point of the blade is farther away from the handle on these scissors than on traditional scissors, allowing for stronger force when cutting through tough foods. 2. Cutting Boards- Cutting boards, whether solid wood or hard plastic, are an essential part of any cook's culinary prepping process. A cutting board is a sturdy, dependable surface that allows any chef to securely slice, dice, mince, or prepare a range of culinary products. Its smart for any home chef to consider having a set of cutting boards, as they can prevent injuries especially when using their knives to cut food items. 1. Knives or Knives Set- Just like a painter uses a brush to create their artwork, a chef uses their knives to create their masterpiece. Every chef around the world starts any dish by using their set of knives. Every chef should have at least these three knives: A chef's knife is the most important tool in every chef's arsenal. This knife is typically 8-10 inches long and is mostly used to chop and dice fruits, vegetables, and herbs. Furthermore, this knife can help prepare a wide range of meats and other culinary items. A paring knife is another item in a chef's inventory. This knife's main purpose is to do more detailed chores including peeling fruits and vegetables, scoring meats, and mincing garlic. Its blade is normally between 2-1/2 and 4 inches long. A serrated knife is another quality knife needed for any chef. Compared to a saw, this knife can cut through tough food items with hardy exteriors such a crusty bread. Any cook should consider the comfortability and balance of the knife when selecting a set of knives for their house. Remember that the knife is an extension of your hand, thus being able to operate with it comfortably is the goal. Overall, having the essential kitchen tools and making a consistent effort to try new dishes and methods is what it takes to become a home chef. You won't always get everything just right, but neither do expert cooks in the kitchen. The key to any kitchen's success is having the right tools to do the job!
Burkett Celebrates the Life of Founder Mike Burkett
It is with great sadness that we announce the passing of Burkett’s founder, Mike Burkett. Mike passed away peacefully on March 29, 2021 at home with his family by his side after a 34-year battle with multiple sclerosis.Mike is known throughout the industry and community as a sincere and deeply caring husband, father, friend, and business leader. At just 20 years old, he began reconditioning and offering used restaurant equipment in his home city of Toledo, Ohio to provide local customers with access to quality equipment at affordable prices. Mike launched Burkett Restaurant Equipment & Supplies in 1977, which would become nationally known and one of the industry’s leading providers of new and used commercial equipment.Mike Burkett was an extraordinarily resilient and accomplished entrepreneur who built a company that still represents and practices the same principles he brought to life more than 44 years ago. Mike loved every aspect of business and relished time spent at the office even after losing his mobility to multiple sclerosis in 1996. Those of us who had the opportunity to work under him will remember his exceptional work ethic, diligence in investing every dollar back into the business, commitment to his customers, suppliers, employees and family, and his unwavering desire to help local business owners achieve their dreams through equipment deals, coaching and education.He was a genuine and dynamic leader whose remarkable passion, vision and tenacity still serve as the foundation for the company’s success. Mike Burkett’s vision for the company is continued by his son, Jameel Burkett, who was named the company’s President and CEO in 2011.On behalf of its management team and employees, Burkett extends our deepest sympathies to Mike’s family.We share your heartbreak, and we will miss Mike deeply.
Everything You Need to Know About Ghost Kitchens in 2024
In the fast-paced world of foodservice, we've seen a remarkable shift in recent years. A buzzworthy term has emerged - ghost kitchens. Also known as dark kitchens, shared kitchens, or virtual kitchens, the demand for contact free delivery has fueled the trend. Now, you might be wondering how this culinary phenomenon will reshape the future of the industry. Or what it means for your own business. That's where we come in. In this article, we'll uncover the intriguing world of ghost kitchens - laying out the advantages and challenges they bring to the table. What are ghost kitchens? While they may seem to have sprung up recently, Ghost Kitchens have been around since 2010. These establishments operate exclusively through online food delivery platforms, offering a limited menu for delivery or takeout. Ghost kitchens have grown and evolved in the past five years, becoming an essential part of the foodservice industry. Major restaurant chains and independent operators have embraced the concept to meet the changing demands of customers. Convenient and contactless dining options are endless with ghost kitchens. Common ghost kitchen models Ghost kitchens surged in popularity during 2019 and 2020 as the COVID-19 pandemic caused a sharp increase in food delivery. The ability to operate without traditional dining spaces became an advantage during lockdowns and social distancing. In 2024, ghost kitchens are expected to play an even more significant role in the restaurant industry. With an increased focus on technology, data analytics, and innovation, they plan to meet consumer expectations and cater to changing market dynamics. If you’re looking to rent an already established space, there are virtual brands already taking over in the United States: Cloud Kitchens, and Kitchen United are among the biggest brands so far. What makes ghost kitchens work? Ghost kitchens, as a business model, rely on a unique blend of ingredients to succeed in today's food industry. They're more than just a kitchen; they represent a streamlined, tech-driven approach to dining. To operate a successful ghost kitchen, one must master the art of location efficiency, streamline kitchen operations, embrace technology integration, and excel in delivery and logistics. Let's break down these key elements that make ghost kitchens work as a successful business model. Adaptation Post-pandemic, we've witnessed a surge in online food ordering. Additionally, guests now expect a customized experience, with options for how they receive their order. Traditional chains and restaurants are adding rewards programs and curbside pickup options to meet this emerging trend. Ghost kitchens are tailor-made to cater to this shift, providing an efficient and safe way to enjoy restaurant-quality meals at home. Innovation Ghost kitchens have introduced a fresh approach to how restaurant owners can connect with their customers. With the rise of online ordering and delivery, you can leverage digital platforms, apps, and social media to create more personalized and interactive relationships with diners. This innovative approach enables real-time feedback and the opportunity to build stronger connections with the customer base. It's a new frontier where technology and food service converge to create more customer-centric interactions. Environmental Impact Ghost kitchens generally have a smaller environmental footprint compared to traditional restaurants. They produce less waste because they don't have in-house dining with disposable tableware. Therefore they use fewer resources, like water and energy. While ghost kitchens rely on cars to deliver to customers, they often have a centralized location close to their customer base. This reduces delivery distances. Demonstrating a commitment to sustainability can also build brand loyalty. Customers appreciate businesses that care for the environment, which can lead to repeat business and positive word-of-mouth referrals. This is especially important for ghost kitchens who don't have a physical storefront and rely on online marketing efforts to drive traffic. Going green doesn't have to mean higher costs. Get inspired with ideas from our blog, Save Your Restaurant Money by Going Green! Data-Driven Decisions Ghost kitchens thrive on data analytics, allowing them to make informed decisions about menu items, pricing, and customer preferences. If data shows that a different cuisine or dish is surging in popularity, they can pivot swiftly. This nimbleness ensures they're always serving what customers crave. Not only can they adjust menus to meet customer demand, ghost kitchens can also adjust operating hours on the fly. If late-night orders are surging, they can stay open late to satisfy the craving without over-extending resources like a traditional restaurant would. Many ghost kitchens use data to predict their inventory needs. With limited, specialized menus, they can reduce food waste, save money, and guarantee they're always well-stocked to meet customer demand. Why ghost kitchens? There are many advantages to adopting this model. The main appeal is that virtual kitchens cut down on many of the everyday operational expenses of traditional restaurant models. Costs vary by layout, but some examples of potential cost savings include: Lower Real Estate Costs: Ghost kitchens do not require expensive, high-traffic locations, reducing real estate expenses. Minimal Front-of-House Expenses: This model eliminates the need for front-of-house staff, saving on labor costs. Reduced Utility Expenses: Focusing primarily on the kitchen reduces utility expenses compared to traditional restaurants. Optimized Kitchen Efficiency: Streamlined kitchen layouts and high-speed equipment reduce labor costs and enhance productivity. With many of these everyday costs cut down or eliminated, you'll have more time to focus on the food you're serving, or even testing new recipes and concepts to keep the menu fresh each season! What are the challenges? Ghost kitchens offer numerous advantages, but they also face specific challenges. While it's great to look at the benefits, we know a successful business is prepared for the challenges. Here are the biggest challenges for ghost kitchen operations. Efficiency: While there are many advantages to virtual kitchens, the main challenge is a big one. As you'll no longer have the ability to remake wrong orders on-site or keep guests entertained during a long wait, your service will need to be more efficient all around. Delivery: Quick delivery is key to keeping your diners happy and coming back for more. You'll need to decide whether you will be providing in-house delivery or using a third-party app. Delivery software education and staff training are imperative in order to successfully run a delivery-only kitchen. Our blog post, How Can I Start a Delivery Service for My Restaurant gives in-depth info on the difference between in-house and third party delivery services. Competition: The ghost kitchen market is highly competitive, with numerous players vying for customers' attention. Entrepreneurs must find ways to stand out and build a loyal customer base. Building a strong online presence and engaging with customers solely through digital channels can be difficult. Ghost kitchens must work to foster customer loyalty without face-to-face interactions. Online reviews and ratings can significantly impact a ghost kitchen's reputation. Managing and responding to feedback, both positive and negative, is essential. Advancements in digital technology like AI and ChatGPT should be leveraged to set your business apart from the competition. Find ways to incorporate ChatGPT into your business planning with our blog post here: How will ghost kitchens impact the future of the foodservice industry? In the past five years, our industry has been completely transformed. In reality, the COVID-19 pandemic only accelerated an already growing trend. Online ordering was already slated to become a $38 billion industry by 2020. Of course, what they didn’t account for was a worldwide pandemic that would temporarily shut down on-site dining. This lead to an increased need for businesses to quickly adapt to the takeout and delivery model. Today, this is the new norm. In other words, the emergence of more virtual kitchens is not changing the foodservice industry, only speeding up the inevitable. As the world becomes more digital, it only makes sense that our industry will follow. However, this won’t fully replace the social aspect of the traditional brick-and-mortar restaurants. Ghost kitchens will most likely be the future of fast casual, quick serve dining where meals are already optimized to go. The model's long-term future is still to be determined, but at least for now they're here to stay!
How Burkett is Providing Sanitary Solutions for Your Business
With the continuing spread of the COVID-19 pandemic and mandatory closings of all businesses deemed "non-essential" sweeping the nation, we are determined to protect you, our friends in food service and other essential industries. We have transformed our entire business to make sure we are providing the critical equipment, supplies, and support you may need to respond to COVID-19. We're closely following the situation each day and making any adjustments necessary to protecting our employees, our customers, and our community. We will always keep you updated on any new developments to our business as things move forward. Here are some changes we've made for you! Your Online Experience We have created a new webpage in order to more easily assist you during this time: Coronavirus Commercial Kitchen Essentials (CVCKE). This is constantly being updated to offer you equipment, supplies and other resources to help you respond to new CDC guidelines and supply chain constraints. These necessary items include: Health & Sanitation supplies Chest Freezers Warewashing & Sterilization Refrigeration & Freezers Carry-Out & Meal Delivery Ice & Water Dispensers We continue to work with suppliers worldwide to expand this offering to further satisfy the demands of new regulations and safety concerns. If there is something you need that you don't see listed on our website, contact us and we'll do whatever we can to meet your needs! Your Showroom Experience We have taken measures to keep you healthy should you choose to shop in our showroom. Latex gloves and sanitizing wipes are provided for you as you enter the building so you can wipe down your cart and shop safely. Special Showroom HoursWe are offering, by appointment, a one-on-one personal shopping experience between 8am – 8:30am to better support at-risk customers. We are asking our customers to respect these special hours for those who are most at risk in our community. We have temporarily closed the Showroom on Saturdays to the public, but we do still have availability for you to contact us and order over the phone from 9am – 2pm! Monday through Friday, we still have our regular walk-in hours from 8:30am – 5pm. Your Delivery Experience If ordering over the phone, local customers can choose to pick up their purchases in-store, pick-up curbside, or even ship it straight to your door with local delivery! Whether you're picking up an order or we are delivering it to you locally, we'll use masks and gloves while assisting you with your order. Our team will wipe off equipment after an unpackaged item is loaded in your vehicle or delivered to your location. We can use suitable customer supplied disinfectant if you need. We are also willing to sign on your behalf if you request to reduce risk. Your Burkett team is here to help. If there is anything we can do to help you navigate through these changing times, call/text/email your personal sales representative or any member of our team. We are in this together, and we will get through this together! For more information about Burkett, please visit Burkett.com, email [email protected] or call 800-828-8564. Official Press Release Statement of Essential Business Operation
How Can I Start a Delivery Service for My Restaurant?
In today's fast-paced world, offering a delivery service for your restaurant has become a necessity to stay competitive. Whether you choose to provide in-house delivery or partner with a third-party service, starting your own delivery service requires careful planning and consideration. We will explore the logistics involved in in-house delivery, such as equipment, ordering processes and logistics. Additionally, we will discuss the pros and cons of third-party delivery, including factors to consider when choosing a delivery platform. Let's explore the world of restaurant delivery and set you on the path to success. What to Know About In-House Delivery There's so much more to delivery than just preparing food and driving orders to customers. Logistically, providing your own delivery service is more complex than utilizing a third-party service. However, operating an in-house delivery service gives you complete control over the delivery process. Delivery Equipment & PackagingInvest in sturdy delivery bags or containers to ensure the food remains fresh and presentable during transportation. Consider packaging options that maintain the integrity of different types of food. Have these supplies on-hand and ready to create the best experience for your customers: Food Delivery Bags Takeout Boxes & Containers Heat Bars Holding Cabinets Beverage Dispensers Ordering ProcessIf you are creating your own delivery system, it's important to consider how your customers will be able to order. Customers could always order by phone, but in this day and age, having an online ordering system is essential to be competitive. Finding the right food delivery software for your business and your budget will help not just with the ordering process, but by letting your customers track the delivery as well. TransportationYou'll want to have reliable transportation with staff willing and able to take orders to their destinations. There are multiple insurance options to cover these drivers should anything happen while delivering to your customers. Optimize your routes for faster deliveries and use technology such as GPS tracking to enhance efficiency. Logistics Develop a system for order-taking, packaging, and dispatching. Ensure that you have sufficient staff members dedicated to the delivery service. Train them on efficient delivery practices, customer service, and food handling protocols. What to Know About Third-Party Delivery While some restaurants use their own delivery drivers, others opt for a third-party delivery service like DoorDash, Uber Eats, or Postmates. Partnering with third-party delivery services can help you expand your reach without the need for additional resources. There may not be all of the logistics that are involved in providing your own service, but this system comes with a completely different set of pros and cons. Consider the following factors when choosing a third-party delivery platform: Name RecognitionMost people already have at least one food delivery app on their phone and usually start their search there if they aren't sure what food they want. Delivery services have the advantage of getting your restaurant's name in front of your existing customers and potential new ones. ProfitsThese services are businesses, first and foremost; they collect a commission fee. These services aren't just expensive for your business, but for the consumer as well. Costly delivery and service fees have turned some customers away from using these apps. Explore multiple delivery platforms and compare their pricing structures, commission rates, and customer reach. Integration and CompatibilityEnsure that the third-party platform integrates seamlessly with your existing restaurant management system, online ordering platform, and POS system. Quality ControlCommunicate your expectations regarding food quality, packaging, and delivery time to the third-party delivery service. Regularly evaluate their performance to maintain consistency and customer satisfaction. Promoting Your Delivery Service Whether you decide to use a 3rd party company or deliver in-house, you'll want to make sure your customers know about your new delivery service. Optimize your restaurant's website and online ordering platform for your customers as well as search engines. Create compelling content that highlights your delivery service, menu offerings, and convenience. Leverage social media platforms to run targeted ads, promote special offers, and engage with your audience. Encourage user-generated content and reviews to build trust. Collaborate with local influencers other businesses to cross-promote your delivery service, and offer special delivery discounts or packages to your current customers. Conclusion Starting a delivery service for your restaurant can be a game-changer in today's competitive food industry. Whether you opt for in-house delivery or choose to partner with a third-party service, there are important factors to consider for both options. In-house delivery gives you full control over the delivery process, allowing you to ensure the quality of food and provide a seamless customer experience. On the other hand, third-party delivery services offer name recognition, wider customer reach, and convenience but require careful evaluation to maintain quality control and manage commission fees. Regardless of the approach you choose, promoting your delivery service is essential to attract customers. More Resources What's the Best Third-Party Food Delivery Service for Restaurants? How to Build a Food Delivery App for Your Restaurant
Radiant Gas or Infrared? Choose The Proper Charbroiler Heat Source
If you’re looking for versatility in your commercial kitchen, look no further than a traditional commercial charbroiler. Commonly used to cook a variety menu items, a charbroiler can offer foods a unique smoky flavor profile and leave behind its characteristic char-grill markings. If your kitchen produces multiple dishes calling for a grilled-style taste and look, especially steaks, burgers or grilled chicken, you may find a charbroiler to be very useful. While all charbroilers can operate at very high temperatures, one of the biggest differences among commercial charbroilers is how they heat. The most common types are radiant gas and infrared. Choosing between a radiant gas and infrared charbroiler requires an understanding of the differing technology and your kitchen’s specific menu. Radiant versus Convective Heat Traditional gas charbroilers cook primarily by transferring heat from the burner to the radiant and grate. High quality radiants are traditionally made of cast iron and designed to spread the heat generated by the burner and protects the burner from excess debris. That heat then radiates upwards and transfers to the cooking surface. Evenly spaced grates are placed above the combustion chamber that houses the burners, creating the cooking surface. Infrared charbroilers, like those from Vulcan Equipment, cook primarily through infrared heat. The gas burner heats a solid surface—generally a ceramic burner or carbon emitter panel—which directly heats up the food on the grates, providing an evenly heated cooking surface and minimizing flare-ups. Because there is no direct flame, food cooked on an infrared charbroiler retains moisture and is less likely to dry out. Both types of charbroilers produce both types of heat, but the dominance of one type of heating over the other has an impact on performance. Newer infrared charbroilers are more efficient than traditional models at reducing convective heat. Pros and Cons Although infrared charbroilers can save you up to 50% on gas usage, it may not be what you need. Operators should review their specific menu items when considering an infrared charbroiler to ensure that it’s the best fit for their kitchens. Moisture Retention: One reason infrared charbroilers are excellent for cooking food like thin, lean proteins and vegetables is that they allow for more moisture retention. When radiant gas charbroilers move hot air across the surface of the food, the air removes moisture and can dry out food that hasn’t already been seared and sealed. In addition, infrared charbroilers are ideal for fish because they don’t strip the moisture. Heat Distribution: traditional charbroilers typically have an extreme hotspot in the center and cool the further to the sides you go. Many traditional charbroilers can have a 400-degree difference from middle to outside. Eliminating hot and cold spots can be challenging with charbroilers. When heat is not evenly distributed, some portions of food cook more quickly than others and may burn. To ensure this doesn’t happen, you may have to limit the useable space on your cooktop. The design of infrared charbroilers projects heat waves uniformly across the cooking surface and reduces the potential for hot and cold spots. High performance traditional radiant gas charbroilers address this challenge be redistributing the heat using specialized burners and super charger walls heating more evenly than low cost charbroilers. Energy Efficiency: With their even heating infrared charbroilers are capable of reducing cook times and can also decrease gas usage by up to 50% over radiant gas units. You can use less energy and increase your production rates. Ease of Control: Infrared gas charbroilers heat even on all active heat zones (channels). Adjusting to this pattern can take time if your staff is accustomed to using radiant gas equipment because traditional charbroilers burn more uneven than infrared. Choosing the Right Charbroiler While infrared models have many advantages, including gas savings and ease of use, they also come with additional costs. When selecting a commercial charbroiler for your kitchen, it’s important to consider your menu items and decide if the advantages outweigh these cons, or if a traditional radiant gas charbroiler is better suited for your kitchen.
Who do I contact to get warranty service?
Burkett works with a wide-range of manufacturers to offer quality restaurant products, but sometimes equipment breaks down or stops working. If your commercial kitchen equipment becomes defective, you may be eligible for repair or replacement. Warranty repairs are available for some products sold by Burkett and covered under manufacturer warranties. Warranty terms and conditions differ from manufacturer to manufacturer and may depend on factors like the use of the product and when the product was purchased. Think your restaurant equipment may need a service call? Over time, you might need to have something replaced for one reason or another and will need to file a warranty claim with the equipment manufacturer. We want to help you get the support you are looking for in the most efficient way. That’s why listed below are direct links to phone numbers and warranty information for some of our top manufacturers. While warranty conditions may differ from manufacturer to manufacturer, you should have the following handy to expedite the process: Product Registration/Serial Number, Model Number, and Retail Place of Purchase. Let’s get you the support you need. Brand WARRANTY INFO. PHONE NUMBER Alto-Shaam Technical Service 800-558-8744 Beverage-Air Warranty Information 877-866-1223 Blodgett Contact Service 802-658-6600 Carter-Hoffman Contact Service 800-323-9793 Hatco Warranty Information 800-558-0607 Ice-O-Matic Warranty Information 800-423-3367 Kolpak Warranty Information 800-225-9916 Manitowoc Warranty Information 920-682-0161 Nemco Customer Support 800-782-6761 Scotsman Service & Support 800-726-8762 Southbend Technical Service 919-762-1000 Star Warranty Information 800-264-7827 True Warranty Information 855-878-9277 Turbo Air Warranty Information 800-381-7770 Vitamix Contact Service 800-848-2649 Vulcan Warranty Information 800-814-2028
Opportunity Kitchen Provides Second Chance in Toledo
Program & Culinary Instructor Chef Saundra Irvine Graduate Emani Frais Graduate Jermaine Sanford with Chef Saundra Irvine and Coordinator Byron Wynn Graduate Frederick Wittich Created with a goal of giving individuals a second chance at a productive future, the Opportunity Kitchen provides a boot-camp-style culinary education in a supportive environment. Students not only learn about the ins and outs of the commercial foodservice industry, they also learn life lessons about commitment to craft and dedication to work. Burkett Restaurant Equipment & Supplies was among the sponsors of the program in attendance, July 15, at the graduation ceremony for the first class of Opportunity Kitchen graduates. Committed to the community we call home, Burkett was on board as soon as we heard about this program, donating numerous smallwares and supplies to the commercial kitchen. During the 10-week, 80-hour class curriculum, students learned front of the house and back of the house operations of a restaurant and became ServSafe certified. The kitchen is housed inside Helping Hands of St. Louis, under the auspices of Catholic Charities of Northwest Ohio and the Diocese of Toledo. Working in the Helping Hands kitchen and visiting area restaurant kitchens to see how they operate inspired students and opened doors for them to enter the industry equipped with the technical and soft skills needed to succeed. The training, however, goes beyond the kitchen, said Program & Culinary Instructor, Chef Saundra Irvine. “The kitchen is a disciplined and fast-paced place. Everything has a process and an order that must be communicated. Everything in the kitchen relates to life. That’s why we do this program.” Coordinator Byron Wynn expressed that the program, "focuses on transformational change that can be done through learning, education, and, in this case, culinary arts.” All graduates of the program already have job offers in hand, including Jermaine Sanford, who will be working at Starbucks. The coffee giant is also a program sponsor and had employees visit the Opportunity Kitchen to teach students about making coffee. “This was more than just learning about the food service industry,” Sanford said. “It was a chef with students under her tutelage, this was us becoming a family and building a lasting legacy that I hope everyone will have the opportunity to experience and learn.”
Top 10 Tips for Purchasing Restaurant Equipment
Whether you need to set up your restaurant from scratch, replace a few items, or simply give your kitchen a makeover with the newest technology in commercial kitchen equipment, these tips will be helpful for you! Here, you can find tips for purchasing all new equipment for cooking, food preparation, food storage, food warming, refrigeration, warewashing, as well as ice machines, beverage equipment, and more. Look for the blue NSF sticker on any and all restaurant equipment. If the equipment has not been approved by NSF, it is not suitable for use in a commercial kitchen. Hefty fines can be levied by inspectors who find non-NSF approved restaurant equipment in your kitchen. Limit the amount of restaurant equipment you buy. Keep your menu in mind and focus on keeping your kitchen compact and efficient. This means buying as few pieces of restaurant equipment as possible to fit your space. If you are buying used restaurant equipment, get to know the seller beforehand. Make sure that you are comfortable with the seller and you feel you can trust them. Make certain that all parts work. If you are looking at used equipment being sold by a restaurant owner, ask to come see the pieces in person so that you can make sure everything is in operating condition before making the purchase. Bring in a 3rd party resource. If you don’t know the dealer well, have a certified technician come in with you to inspect the restaurant equipment. Don’t get pressured into a purchase. You want to feel comfortable with the restaurant equipment you end up purchasing, don’t let a salesperson sell you something you don’t need. Make sure your restaurant equipment will meet local codes. Your local health, fire and building code department will be able to provide you with spec sheets that detail what they do and don’t allow in a commercial kitchen. Be aware of your city’s zoning regulations. Many factors can contribute to restaurants receiving or being denied approval. The standards can be different on a city, county and state level. Make sure your building can support numerous commercial appliances. Despite their charm, many old buildings simply do not have adequate electricity to support a modern restaurant. Pay special attention to the type of commercial refrigeration you purchase. In hot months, commercial refrigeration equipment and commercial ice machines have to work harder to keep cool and can overheat, causing constant electrical outages.
