What’s a Ramekin and What Size Do You Need?

Ramekins are those handsome dishes that are typically used for baking and serving menu items such as soufflés, crème brûlée, puddings and other single-serve delectables. They are traditionally made from porcelain and feature fluted sides.

RamekinsThe term ramekin also refers to smaller dishes of the same shape that can be used to serve condiments or sauces. These ramekins can be made from any number of materials, from metal to plastic, as they are not intended for use in the oven.

In addition to baking and serving food items, ramekins also make for attractive household decorations that can be used to hold anything from tea lights to office supplies. Ramekins come in many sizes to help you attain the look you want to achieve.

So, what size ramekin do you need? Here is a breakdown of the different sizes, and what they are used for.

1 to 2 ounce ramekins

Small ramekins in the 1 to 2 ounce range are typically used for condiment sides, such as ketchup or mayo. These little dishes are also great for teeny appetizers like mixed olives.

For household decorators, these small ramekins can be used for tea candles, paper clips, or tiny bouquets.

3 to 5 ounce ramekins

3 to 5 ounce ramekins are still on the small side, though they can be used for items other than condiments. Ramekins of this size are great for mini-desserts or for sample platters.

6 ounce ramekins

If you are only going to stock up on one size, a 6-ounce ramekin is probably the best all-purpose option. These are great for single serving desserts.

7 to 9 ounce ramekins

These larger ramekins are great for lunch-sized pot pies and other small portion meals. They can also be used to make custards, molten lava cake and other desserts for two.

These also make great pet food bowls, and are typically cheaper than anything you’ll find in a pet store.

Other considerations

Besides calculating the capacity you’ll need, when choosing your ramekins you should also consider surface area. For dishes such as crème brûlée, in which the burnt surface is often considered the tastiest part, you’ll want a low, wide ramekin with a lot of surface area.

Selecting the Right Food Tray for Your Business

Choosing the right food service tray for your restaurant or cafeteria may seem easy enough, but once you dive into the world of options it can be a little overwhelming. With a variety of sizes, styles, materials and colors available, how can you be sure that you are investing in a tray that will do your business good?

To answer that question we did the research for you. Let’s take a look at how to select the right tray for your business and your budget.

Size 

Consider the design of the front and back of the house areas, and consider the type of customer you are serving.

Answer the following questions to select the right size tray:

Will the tray’s style, shape and size fit my storage and service areas?

Will small children or customers with disabilities be using the tray?

What size tray will fit in the dish rack and can it pass through a conveyor dishmachine?

Compartment Tray

Compartment Tray

Style

Compartment trays are great for kitchens such as those in prisons, hospitals and elementary schools, where specific portion sizes are served.

Flat trays, or fast food trays, are great options for food service operators offering a variety of plated dishes. That makes them perfect for quick-serve restaurants, fast casual restaurants, buffet style restaurants, corporate lunch programs and secondary to college-level school cafeterias.

Trapezoid shaped trays are ideal for food service operators looking to get the most tabletop  space and increase seating capacity. This is a great choice for food courts, room service, hospitals  and schools.

Meal delivery trays are compartmentalized and keep portioned food from sliding around or spilling off the tray during transport.

Camtray Insert Trays 2

Insert Tray

Tray inserts are great for prepared food that is going to sit in hold or cold warming units before being delivered.

Material 

Available in fiberglass or plastic construction, food trays are built for durability and constant use. Fiberglass trays are typically available in flat and trapezoid styles, while plastic trays offer flat, trapezoid, compartment, inserts and meal delivery trays.

Color

Whether you use a color code for various cafeteria programs or simply want to match a color scheme within your restaurants design, there is a true rainbow of hues are available in all styles and sizes.

The right food service tray will enhance your operation’s goals and will cater to the experience you wish to provide the diners in your establishment.

Top 10 Restaurant Marketing Tips for Holidays and Special Occasions

People consider birthdays, anniversaries and holidays to be special occasions worthy of a little extra spending. You need to convince customers that your restaurant should be the recipient of those dollars. Follow these tips to attract customers for holidays and special occasions.

1. Send holiday greetings

A simple card sending best wishes for Valentine’s Day, Independence Day or the holiday season is a good way to remind customers about your restaurant at different times of the year. The card should seem like a greeting rather than a promotional message. Your customers will feel special and may keep you in mind for their celebration plans. At the bottom of the card, you could mention your holiday promotion, but keep it simple and enticing. For example, you could say, “One free glass of champagne for couples who dine with us on New Year’s Eve.”

2. Offer a birthday gift

According to the National Restaurant Association, more than half of Americans eat out on their birthday. To encourage them to keep your restaurant in mind for their special day, send customers in your database a birthday card that includes a voucher for a free gift of some kind, like a free birthday dessert.

3. Sell gift certificates

Gift certificates are the perfect way to capitalize on special occasions throughout the year and during the holiday season. About 25% of gift certificates are never actually used, which turns that sale into pure profit. You should display your gift certificates in a prominent place near the point of sale or the entrance, and you can also sell them on your restaurant website.

4. Put on a special holiday promotion

You could offer a special meal for two on Valentine’s Day, a free glass of champagne on Christmas Eve, free taxi rides on New Year’s Eve, etc. Just make sure not to offer a discount. For the holidays, people are willing to spend, so instead of a discount, offer extra service or a free item. Do not lower prices; instead, add a bit of value.

5. Throw a holiday party

Nothing captures the spirit of the holidays like a good party. Throw a Mardi Gras or Carnival party, a New Year’s countdown, a freaky Halloween party or even a romantic Valentine’s Day dance. Make sure that your food and drinks are a main focus of the party, and also provide special entertainment with music, movies or performers. Advertise your party through flyers, direct marketing campaigns and the local newspaper.

6. Use seasonal decorating

On Valentine’s Day, put roses and candles on the table. On New Year’s Eve, decorate with sparkly garlands and clocks for the countdown. For the first of November, you can add Day of the Dead decorations to your festive atmosphere. Changing the decorations in your restaurant occasionally will keep your design up-to-date with the season and add a fresh quality to the dining experience of your most loyal customers. Just make sure your holiday decorations do not clash with your design concept.

7. Host a holiday fundraiser

People feel generous during the holiday season. You can show them that you do, too, by hosting a special holiday fundraiser. You could put on a food drive or give a percentage of sales to a certain charity. Write up a press-release about it, and make sure to mention the fundraiser on any advertising materials that you use near the holidays.

8. Be politically correct

Do not risk alienating customers during the holiday season. Train all servers to say “Happy Holidays,” rather than “Merry Christmas.” Unless you know that your customer base subscribes to a certain religion, use only secular holiday decorations and slogans.

9. Put on a unique holiday stunt

You could transform your establishment into a haunted restaurant for Halloween, have all of your servers dress as Santa or elves for Christmas, hide eggs in your restaurant for customers to find on Easter, or send an employee to hit the streets dressed as a giant turkey for Thanksgiving. When it comes to crazy holiday stunts, do not limit your creativity.

10. Advertise for the holidays

Consider advertising in more unique or specific mediums for the holidays. For example, you could advertise in the program at a local drama theater for Valentine’s Day, or in programs for the Nutcracker ballet or school holiday concerts for the winter season. Consider creating a float for the parade and distributing flyers or coupons for Mardi Gras or Independence Day. On Thanksgiving, try advertising in the “food” section of local papers. Before Halloween, distribute flyers with details about your costume contest or Halloween promotion. Also make sure to mention your takeout or delivery services, since people may throw parties or be too busy to cook around the holiday.

Choosing and Using Steak Weights in the Kitchen

Steak weights are used to speed up the grilling time for thick cuts of meat without ruining the quality of the product. The steak weight, sometimes called a steak press, is particularly useful for well-done orders as it keeps service times moving at a reasonable pace.
How a Steak Weight Works

Simple to use, the steak weight is a useful tool for steakhouses, neighborhood grills, home use and any other food service operation serving up steaks and hamburgers on a regular basis. To use, simply place a steak weight on top of grilling meat. The force of the weight pushes down on the steak, while the weight itself retains the heat coming off of the grill and the meat itself. This heat is transferred back to the meat and assists in speeding up the cooking process. Steak weights also contribute to equal heat distribution for an evenly cooked steak or burger.

Cast Iron Steak Weight

Cast Iron Steak Weight

Cast Iron vs. Aluminum: Steak weights are made with one of two materials, cast iron or aluminum. Cast iron is best for cooks who will be using the steak weight on a regular basis. Although cast iron and aluminum are both excellent heat conductors, cast iron retains the most heat and will be most effective in speedy situations. Cast iron is also very durable and will endure heavy use. Aluminum steak weights are perfect for occasional use. Aluminum will heat up and cool down very quickly, but it is not as durable as cast iron and may start to show signs of wear after heavy use.

Safe Handling Tips

Prevent cross-contamination and flavor transfer by washing your steak weight after each use. To clean, operators can use one of two methods, although one is more thorough and highly recommended.

1. Recommended Cleaning Method: Allow the steak weight to cool off and clean off the surface with hot water and a stiff brush. Do not use a grill brush to clean off the steak weight as this is too abrasive, especially for cast iron steak weights.

2. Cleaning in a Hurry: Place the steak weight face down on the grill. The leftover residue on the surface of the steak weight will do one of two things: burn into a crust on the weight or it will burn to a crisp and will fall off of the weight. If the residue burns onto the weight, take a grill scraper and scrape everything off. It should flake off easily.

Remember to use an oven mitt or thick towel when handling a steak weight on the grill as the area around the handle will get very, very hot.

To keep steaks and burgers flying off the grill in busy restaurants, it is recommended to purchase a few steak weights to keep in rotation. Whether you have the occasional well-done order or if you have a high demand for very cooked meat, a steak weight proves itself an asset in any kitchen that grills up meat on a regular basis.

7 Common Misses When Cleaning Restaurant Kitchens

The easiest way to keep all of your equipment working in tip-top form is to clean, and clean often. There are the obvious hot spots to wipe down, but there are many more that are missed. Keep food poisoning, equipment breakdowns and unsightly work areas out of your business with this comprehensive checklist of seven spots commonly missed while cleaning restaurant kitchens.

1. The Ice Machine

There is a reason this is number one on the list. A lot of food service workers, managers included, forget that ice is food, and consumption can lead to food poisoning if the product is contaminated. Regularly cleaning the ice machine and ice storage bin will assure a healthy, contaminant-free product.

2. Underneath and Behind Equipment

It is easy to forget about kitchen areas that are not visible, but the whole out-of-sight-out-of-mind principle does not hold in commercial kitchens. Bacteria and vermin will be attracted to food scraps no matter where they hide. It’s also important to note that health inspectors will check underneath every piece of equipment to see if the area is clean. Keep it neat and tidy everywhere, every day and keep violations and vermin out of your kitchen.

3. The Dumpster Area

Everybody knows that rodents and disease love garbage. In fact, a messy dumpster area acts as an attractive buffet for bacteria, flies and vermin. Combat this issue with a clean garbage area. Start by making sure all of the dumpster lids close fully and stay closed. Next, instruct your staff to keep the area around the dumpster clean. This includes hosing down the dumpster’s exterior and making sure that all trash is deposited into the container. No waste should be left in open containers or on the ground.  A clean dumpster area will also cut back on foul odors that could potentially hurt business.

4. Refrigeration Coils

When a refrigerator’s coils are dirty it has to work harder to keep the unit cool, which can result in uneven internal temperatures. If the temperature fluctuates too much, the food can spoil. Have your employees wheel out the refrigerator once a month to dust the coils and keep the back of the unit clean and in good working order.

5. The Meat Slicer

The top slicer blade is likely getting all the cleaning love. But it’s important to keep the bottom side of the blade just as clean. This area comes in contact with food and can harbor bacteria. Therefore, it is important to remind employees to clean both sides of the meat slicer blade every day and in between different cuts of meat.

6. Beverage Dispenser Heads

Mold, bacteria and fruit flies love sugar almost as much as they love warmth and moisture. The nozzles and dispenser heads of a beverage dispenser will have residual sugar on them at the end of the day. Make it a daily habit to remove and hand wash the nozzles during closing clean-up duties. This will prevent bacteria from taking up residence over night.

7. Splashes on the Walls

Got a little fryer oil or tomato sauce splatter on the wall? Wipe it off as soon as possible! Bacteria can grow on these splatters and splashes, and, depending on the area, fruit flies or other pests may be attracted to the stuck-on residue. For the easiest remedy, instruct employees to wipe down walls as soon as the splash occurs. This way the food does not become dried on and harder to clean at the end of the night.

Burkett Named Industry Excellence Awards Winner

We Are BurkettFoodservice Equipment Reports magazine has recognized Burkett Restaurant Equipment & Supplies as one of seven national recipients of the prestigious Management Excellence Award in its 2019 Industry Excellence Awards.

Management Excellence Awards are among the most prestigious in the foodservice industry. The award recognizes excellence in the management of unit and facilities development, design, Equipment & Supplies purchasing and maintenance functions in commercial and noncommercial foodservice operations; in the delivery and performance of E&S functions and services by E&S dealers and distributors; and in the delivery of services by foodservice consulting firms and service agencies.

Candidates are nominated and selected by advisory boards made up primarily of leading equipment and supplies manufacturers. Burkett won the Small Dealer category, competing among those companies with less than $40 million in annual revenue.

“A wise man once said no pain no gain,” Burkett President Jameel Burkett said. “These last few years have not always been easy as we built our infrastructure to grow Burkett, but our future is bright, and this industrywide recognition further validates that we are doing the right things.”

This is the first time the company has ever won the award. Recipients will be honored at FER’s Industry Awards Gala on May 19, 2019 during the National Restaurant Association Show in Chicago.

“I am truly honored that Foodservice Equipment Reports magazine has chosen Burkett Restaurant Equipment & Supplies as one of its 2019 Management Excellence Award recipients.” Burkett said. “This is an example of what can happen when you have a great team that shares the same vision and works hard every single day. I am also thankful for all the great customer friends and vendor partners that we work with. We are truly blessed and humbled in receiving this award. Congratulations to our entire Burkett Team!”

Read the full FER article and find out about all 18 Industry Excellence Awards winners by clicking on this link.

How to Design a Perfect Restaurant Dining Room

Every restaurant’s dining room should be unique. It may not seem obvious, but the layout and organization of your dining room supports your branding and subtly influences your customers spending. So be sure that your dining room and seating layouts are strategically designed.

Dining Room Layout

Before designing the layout of your tables and seating, you first need to consider your space limitations and decide how many separate dining spaces you will to create.

If you have not yet decided on the architecture of your dining area or plan to renovate the existing architecture, you can divide your space up in the following ways:

  • Multiple main dining areas. You can create multiple dining rooms that flow into each other. Dividing up your dining areas with walls will make it easier to anchor tables. To add an individual charm to each space, you can design each room differently.
  • Open main dining area. You can use a single, large open dining space. Visually and acoustically, this will tend to add an edge of excitement to your dining room, since customers will be able to hear and see all other parties. This kind of space is ideal for floating tables, tables that are not near walls or other fixtures, but you can also add columns to create anchored seating, as well. The columns will have the added effect of enhancing the acoustics in the room.
  • Private dining rooms. You can close off a section or two with double doors, and designate that space as a private dining area. You can use one of the rooms as a smoking area, if local laws allow it. You can also rent out private dining rooms to large groups that want to hold private parties or meetings at your restaurant. If the rooms are not reserved, you can open the double doors and free up the space for walk-in customers.

Make sure each “area” you create will fit the number of tables and other furniture that you want in that space. If your dining room walls are already built and you will not be renovating them, you have to work with what you have. If you are set on having multiple dining areas but cannot afford to renovate your walls, you can use curtains, screens or partitions to create separate dining “rooms.”

Seating Layout

Once the architecture of your dining area is set in stone, follow these steps to create a seating layout:

  1. Draw a map of the dining area. Measure the area and draw up a blueprint of the space. Include walls, columns, partitions and any other obstructions in your blueprint. You will use the blueprint to lay out your seating, tables and any other furniture in your dining room.
  2. Determine the space between tables. For quick service, there can be less space, since waiters will not be moving much around the dining area. For a casual service restaurant, balance seating capacity with customer and server comfort. Consider the “feel” you hope to create. An “exciting,” casual atmosphere can be a little crowded. With a fine dining restaurant, tables should be spaced further apart to give the diners extra comfort and privacy.
  3. Think about party size. Depending on your restaurant type, you may be serving large parties. If you will be expecting large parties, you will need a couple of large tables. If you are not sure what size of parties you will serve, it is a good idea to create a flexible seating layout with extra two-person tables that can be put together or pulled apart to accommodate different party sizes.
  4. “Anchor” some of your seating. The large majority of people prefer to sit at a table that is “anchored” to a wall or a partition, rather than one that is floating in the middle of the room. Furthermore, people spend more money when they occupy anchored seating, although this is partly compensated for by the fact that they also linger longer after finishing their meals. Create seating anchored to the following:
    • Walls
    • Nooks
    • Partitions or screens
    • Columns
    • Curtains

    Booths encourage the highest spending per minute, while tables near a wall or corner also have a high spending-per-minute value. The worst kind of anchored seating to encourage spending is banquette-style seating, where a long bench is set against a wall to be used as the seat back.

  5. Strategically place floating tables. You can encourage high turnover with strategically placed floating tables. Guests spend less time lingering at tables near busy areas, like the kitchen or the exit, but they spend about the same average on their checks. Thus, the tables that are exposed to high traffic, the “bad” tables, are often the most profitable, earning more dollars-per-minute per customer. However, keep in mind that this will affect the customers’ memories of their dining experiences. While exposed, “floating” tables are often more profitable, they are less likely to encourage customers to come back again.

Studies of spending-per-minute at different table locations suggests that it is not necessary to go out of your way to get rid of all the “floating” tables. On the other hand, anchored tables are a key element in making diners feel comfortable and emotionally attached to your restaurant. In the end, the most profitable way to arrange tables is a mix of anchored tables and free-standing tables near high-traffic areas that can be mixed and matched to accommodate different party sizes.

How to Make Perfect Caramel Candy Apples

Apple cookers are perfect for caterers, dessert shops, schools and concession stands serving up caramel apples on a daily or weekly basis. Also referred to as apple stoves and apple kettles, these handy machines are easy to use, but do require the operator’s attention when in use.

Gold Medal 4016 Electric Candy Apple Cooker

Begin by taking stock of your inventory. You will need the following: Apples, mixture, dipping and setting tools and last, an apple cooker.

Apples

Firm, fresh picked and un-waxed apples work best. Waxed apples will not allow the mixture to stick. Any variety of un-waxed apples will do, however the most popular varieties include Granny Smith and Red Delicious as they provide a firm skin with a crisp and sweet bite. Be sure to keep all of the apples at room temperature prior to dipping in the mixture. Room temperature apples work best because condensation will form if cold apples are dipped into a hot mixture. The condensation will then prevent the mixture from sticking to the apple and will result in a gooey apple coating.

Mixture

Most apple cooker manufacturers recommend a specific type of pre-made mix, such as Gold Medal Reddy Apple Mix. These mixes come in a pre-measured package and only require mixing in a measured amount of water. Packaged mixes are a great option for busy operators as they cut down on prep time and keep costs down. Other mixture options include melting caramel candies with water or making caramel from scratch. These tactics work great for home chefs or small batches for specialty menus as they are costly and time-consuming for large batch production. To make your candied apples unique from your competitor, consider setting aside a mix of crushed candies, nuts, coconut, sprinkles or chocolate for extra coating. Once your apple is covered in the hot mixture, dip the sticky apple into a dry selection for extra texture and flavor.

Dipping and Setting Tools

Candy apple sticks are specifically designed to spear the top of the apple. This process can be a little tricky and hazards include receiving splinters from the stick. To avoid this, the apple setter sticker proves an easy ally. Simply place the apple stick into the apple setter, put the apple on top of the setter, press down and the setter guides the stick safely into place.

Sheet pans or candy apple pans lined with waxed paper provide a perfectly flat surface for freshly dipped apples to rest.  Be sure to have enough sheet pans for your batch to rest without any of the apples touching each other.

Oven mitts are essential for handling the hot apple cooker during the cleanup process. Do not attempt to pick up or handle the apple cooker with bare hands immediately after operation. It will be very hot!

Now, let’s get cooking! To use the apple cooker, an operator must first read the instruction manual that came with the equipment. This is to ensure that all cooking temperatures are accurate and safe.

Although cooking temperatures and batch loads may vary, apple cookers, stoves and kettles operate much in the same way.

  1. Plug in the unit and add the measured amount of water indicated in the owner’s manual along with the corresponding amount of packaged mix.
  2. Stir the two ingredients together until the mix is thoroughly drenched.
  3. Turn the temperature up to high and insert a candy thermometer into the mixture.
  4. Continue stirring the mix until it reaches a rapid boil.
  5. Once the mixture has reached the boiling point, stop stirring and monitor the temperature until it reaches the desired temperature as indicated in the owner’s manual or on the package of mix. This temperature is commonly 290º Fahrenheit.
  6. Turn the apple cooker off once the candy thermometer displays the desired temperature.
  7. Pick up an apple that has been speared by the candy apple stick. Do not attempt to coat the apple with your bare hands. The mixture is extremely hot and can cause severe burns.
  8. Dip the apple into the mixture and twist it all the way around until the entire apple is covered.
  9. Place the finished product onto the sheet pan.
  10. Continue until the entire batch of mixture is complete.
  11. Place the finished apples into a refrigerated storage space for at least one hour before serving.
  12. Follow the instructions in your manual for cleaning your apple cooker. This is often as easy as pouring in water, placing a lid on the cooker and steaming the cooker clean. Be sure to use oven mitts if you need to pick up or maneuver the hot apple cooker at any time.

And it’s as easy as that! The apple cooker is designed to allow operators to make candied apples quickly and without too much mess.

For more tips and tricks, check out the video below from our friends at Gold Medal Products!

How To Clean Stainless Steel Appliances or Equipment

Stainless Steel Work TableThere is a reason stainless steel is the preferred material for restaurant equipment. Stainless steel is durable and easy to clean, which are two key ingredients for an efficient commercial kitchen. Plus, some grades of stainless steel (like the kind used in commercial work tables and stands) resist bacteria and can be used as a food contact surface. However, if stainless steel restaurant equipment is not properly cleaned and maintained, it can corrode just like any other metal.

What Makes Stainless Steel Stainless?  

All stainless steel surfaces have a thin layer of chromium on the outside. The chromium layer chemically reacts with air to create a slick, hard surface that resists stains and corrosion. Anything that damages or interferes with that chromium/air interaction (like dirt, oil or scratches) will cause stainless steel to stain, corrode or rust. That’s why, especially in restaurants, frequent cleaning is necessary.

How to Clean Stainless Steel Restaurant Equipment  

Unlike other stain-resistant coatings that can wear away after repeated cleaning, the chromium layer will never wear away on stainless steel, so you can never clean stainless steel too much. Follow these cleaning tips to properly clean your stainless steel restaurant equipment:

  • Use a wet cloth and mild detergent. Oftentimes, the best cleaning solutions for stainless steel restaurant equipment is a damp bar towel, but, if you need to use a cleaning agent, add a mild detergent to the wash water.
  • Wipe in the direction of the finish. Some stainless steel surfaces have a brushed finish or grain. When cleaning, go with the grain, because scrubbing across the grain can damage the finish.
  • Use baking soda for baked-on grease. When water and detergent are not enough, add water to baking soda to make a paste to clean more difficult stains. You can also use a commercial cream cleanser, as long as it is non-abrasive.
  • Wipe up spills immediately. Spilled food, especially acidic food, can damage the protective chromium layer if left too long, so wipe spills with a damp cloth as soon as possible. Doing this will also make it easier to clean later, because the food will not be dried or baked on.
  • Glass DetergentUse glass cleaner to remove fingerprints. Oil from fingerprints can etch or tarnish stainless steel, especially mirror-polished finishes. Wherever the stainless steel is visible, use a glass cleaner to remove fingerprints at the end of the day, before the finish is permanently damaged.
  • Rinse the surface after cleaning. Any residual soap or detergent can be harmful if left for a long period of time, so rinse your stainless steel restaurant equipment with clean water and a damp cloth after cleaning it.
  • Dry immediately. Water spots from hard water can also damage a stainless steel finish. Simply dry the surface after cleaning to prevent water spots from forming.
Things to Avoid When Cleaning Stainless Steel Restaurant Equipment  

When cleaning your stainless steel restaurant equipment, there are a few precautions to keep in mind.

  • Chlorine does more harm than good. Chlorine, or cleaners containing chlorine, will definitely kill any bacteria on the stainless steel surface, but it will also break down the protective chromium layer. Instead, use an ammonia-based solution if you need more bacteria-killing power.
  • Never use rough abrasive sponges and steel wool. Abrasive cleaning tools, like Brillo pads and steel wool, will scratch the stainless steel and cause it to rust. Only use brushes and pads made from nylon, soft plastic or any other soft flexible material when more scrubbing power is needed.
  • Only use stainless steel cleaners as a last resort. Stainless steel cleaners or polishes should only be used if the surface does become scratched or stained, because it is an actual coating meant to repair damage. If the steel is undamaged, polish is unnecessary. The polish can help remove the stain and protect the scratched areas from corrosion.

Veggies A Perfect Low Carb, High Margin Pasta Alternative

Starting in Italy and spreading across every continent, pasta has been a staple at dinner tables for hundreds and hundreds and hundreds of years. But in the 21st century, there is a growing trend that shows no sign of slowing down. Some think it’s a bit fusilli. Some would call it the impasta pasta. But for establishments looking to cater to the growing demand for low-carb and gluten-free pasta alternatives, vegetable noodles are where it’s at.

When it comes to making pasta out of vegetables, the Nemco Vegetable Noodler is in a class by itself. It can help you capitalize on the low-carb craze as the one and only zucchini-noodle machine that can deliver the commercial-grade speed and performance durability you need! Quickly turn zucchini and other firm veggies into a low-carb, high-margin pasta replacement.

The 55050AN-P is the only NSF-approved (What is NSF, anyway?) commercial grade device of its kind on the market. The Easy Vegetable Noodler lives up to its name in numerous ways—maximizing your profit potential on every low-carb,  gluten-free, spaghetti-noodle order. Most zucchini noodle makers are only available at the consumer retail level but Nemco’s Easy Vegetable Noodler is specifically built for commercial kitchens.

The Nemco Easy Vegetable Noodler is:
Easy to load: Cut the ends off of a zucchini, summer squash, sweet potato  or other similar firm veggie, mount one end on the drive plate and slide the face plate up flush against the other end.
  • Easy to use: The Noodler is securely mounted to the counter, perfectly  balanced, and specially equipped with an extremely smooth drive mechanism. So, cranking out mounds of noodles, even at high speed, takes little to no effort.
  • Easy to clean: Spin a few wing nuts and remove from the base mount.  Just like that, the Noodler is prepped for a thorough wash down in the sink.
  • Sound, simple mechanical design-operation minimizes potential for maintenance issues and makes troubleshooting a virtual no-brainer.
  • Sand-cast aluminum construction withstands anything the commercial kitchen, yes, even yours, can dish out.

Watch the Nemco Easy Vegetable Noodler in action above, and for all your pasta cooking and serving needs, make us your one stop shop and discover why, at Burkett, the pastabilities are endless!

1 2 3 37  Scroll to top