FAQ

Steam Kettles vs. Tilting Skillets

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Are you considering a new steam kettle or tilting skillet for your restaurant but don’t know which is best for your business? Both options have a lot of pros. Take a look at the highlights below and contact one of Burkett Restaurant Equipment’s knowledgeable account representatives today!

Steam kettles are unique because they cook more quickly than standard stock pots. They are a good spot to heat soups, sauces, and pasta quickly. Cooking is achieved through the steam jacket- a welded space between the cooking surface and the steam source that holds steam and creates a larger cooking surface area. Therefore, steam heats evenly and every serving is the same as the next. Steam kettles come in two varieties- self-contained, in which the steam kettle has its own built-in steam source, and direct steam, where a separate boiler provides steam to the unit. We offer a large variety in steam kettles to suit any need, in varying sizes depending on how much food you are preparing.

Tilting skillets are a great space saving unit for smaller restaurants as well as a versatile piece of equipment for larger ones. Tilting skillets allow you to cook soup in one space, scramble eggs, brown meat for chili, and then cook the chili. The tilting skillet is one of the most variable items we sell. Available in countertop or floor models, there is a model to fit your space requirements. They also come in hand-tilt models for the personalized feel or a steadier pour for soups, or power-tilt models for the larger batches of thicker items that are too heavy to pour by hand. A tilting skillet is one of the best things a restaurant can buy because of their versatility and convenience.

If you need help making the right choice for your business, give our friendly sales team a call at 844-788-4684.

How to Sharpen Your Chef’s Knife

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Most chefs know that a sharp knife is a safe knife. That’s because a sharp knife requires significantly less pressure to be applied for it to do its job. Dull knives require more, making them more likely to slip and cause injury. Most chefs also know that a sharp knife is also an efficient knife that will help you improve your cooking and make your job in the kitchen a lot easier. Cutting jobs simply go much faster with sharper knives. Sharp commercial cutlery will also enable you to create more uniform cuts, which will aid in more even cooking and improve the taste of your dishes.

Honing vs. Sharpening

If you have a higher quality set of knives, you may have honing steel. That’s the long, abrasive steel rod with a handle that you see TV chefs running their knives across. The honing steel is a tool made to maintain the edge of blade, to keep it smooth and straight. It isn’t for sharpening and shouldn’t be used as a substitute for sharpening. Use it once every few cutting jobs to maintain the quality of the cutting edge.

Sharpening Your Kitchen Knives

If used with regularity, you should sharpen your blades about every 60 days, especially the most used ones like your chef’s knife. The best way to sharpen your knives is with a whetstone. There are other methods, especially sharpening machines, but they tend to grind away too much of the blades surface, which will greatly reduce the knives useful lifespan.

Five Steps to a Sharp Knife

A good set of well-maintained knives should last you a long time. Here are the five steps to caring for your blades.

  1. Lay the whetstone on a cutting board or non-slip counter top with the coarse side facing up
  2. Grasp the handle in one hand and hold the edge of the blade to the surface of the stone with the other at about a 22 ½ degree angle
  3. With medium pressure slide the blade forward and across the stone. Left to right or right to left will depend on whether you are right- or left-handed. Maintain both pressure and angle as you run the entire length of the blade across the stone. Do this 10 times on each side of the blade
  4. Flip the stone over so that the fine side is facing up and apply 10 similar strokes to each side of the blade
  5. Finally, apply five to eight strokes per side with a honing steel. Be sure to maintain the same 22 ½ degree angle used for sharpening

Rinse the blade under water and carefully (it’s sharp) dry with a soft cloth or towel. Your knives are now as sharp, or sharper, than when you first bought them.

Supplies You Need to Cater a Buffet

Catering CartSummer is filled with celebrations, from weddings and graduation parties to holiday get-togethers. Whether you’re a small, start-up catering business, a mom preparing to celebrate her recent grad or a large banquet hall gearing up for wedding season, Burkett Restaurant Equipment has all of the serving line equipment and supplies you need – from set up to tear down – at the right price.

Catering & Buffet Supplies

Concessions Appliances: Burkett Restaurant Equipment offers a wide range of concession equipment ideal for catering and buffet services. Burkett carries new equipment for every concession need, whether you’re serving hot beverages from your new cappuccino machine, fresh soft pretzels from a heated merchandiser, or hot and juicy hot dogs off the roller grill. Don’t forget to pick up condiment dispensers so your customers can doctor up their snacks, and a popcorn machine to entice patrons with the smell of fresh popcorn wafting through the air. Shop our entire collection of concession equipment and supplies today for quality and variety.

Serving and Display Ware: One of the most important parts of a successful catering experience is the manner in which food and drink is served. For businesses, this means it is vital they have the proper equipment and supplies to present and serve food in an appealing and efficient manner. Burkett provides a selection of catering supplies including a wide variety of serving and display ware.

Hot & Cold Buffet Stations:  When the temperature of the food you serve is a priority, having the right equipment is vital. Cold Buffet Stations make it easy to keep your cold food chilled and ready to serve. Hot buffet stations are great for cafeterias, presentations, travelling restaurants, and catering companies because they are mobile. Utility Buffet Stations make it easy to keep your cold food chilled and ready to serve. You can choose from refrigerated cold food serving stations and non-refrigerated cold food serving stations to meet your business needs depending on what you are serving and where you are serving it at.

Banquet Carts: From Sunday brunch to memorable events and tabletop displays, banquet carts are valuable pieces of catering equipment when it comes to promoting your culinary excellence. Banquet carts designed to be mobile, keeping hot goods fresh for foodservice operations. Banquet cabinets are especially great for catering services because of their mobility. We sell a variety of heated cabinets with capacities ranging from 14 to 36 pans to keep it at just the right size for your uses.

Chafers & Accessories: Find all your chafing dishes, pans, and accessories at Burkett Restaurant Equipment & Supplies. Our high quality chafers, including stainless steel chafing pans, and accessories will keep your buffet elegant and efficient. We offer chafing dishes and more from the leading manufacturers and brands at the low prices you love.

How to size Grease Traps

grease trapFats, oils, and greases have no place in drains. A commercial grease trap is the ideal solution to keep them out. Grease traps slow the flow of water allowing the oils and grease to cool and then collect them to be cleaned out. Burkett Restaurant Equipment offers a variety of grease traps. To properly size one you need to use the following formula:

Commercial grease traps are sized according to the rate of incoming flow, in gallons per minute (GPM). Associated with this incoming flow rate is the trap’s capacity. This rated capacity, in pounds, is listed at twice the flow rate. For example, a 10 GPM trap has a rated capacity of 20 pounds.

Keep in mind to consider not only how much grease you may generate, but also the size of the bowl on your sink. Similarly to overflowing a funnel, if your grease trap is too small it won’t be able to keep up with the rate of water flow.

It is important to size a grease trap larger than calculated (round up to next available size only). A grease interceptor that is extremely oversized will have longer periods between pump-outs. The rotting grease will adversely affect the structure of the grease interceptor.

Tips for Buying Restaurant Equipment for your Home

buy-equipment-for-your-homeA trend in home kitchens is the use of commercial equipment like the pros use; emulating celebrity chefs can be fun and a great way to practice restaurant techniques at home. Many of these consumers know that commercial equipment can be versatile and durable compared to conventional home appliances. With special considerations, some commercial pieces can have a home within a residence. Burkett Restaurant Equipment is a leading dealer for commercial foodservice equipment and supplies that welcomes residential customers, and wants to provide a few important pieces of information you need to be aware of before you start shopping.

Purchasing Commercial Restaurant Equipment

The equipment Burkett sells is designed for commercial use in restaurants, school and hospital cafeterias, and food trucks or trailers. If you are considering purchasing commercial equipment for your home kitchen, please keep in mind the following:

  1. Commercial equipment is much louder than residential grade equipment, and often utilizes considerably more energy.
  2. Commercial equipment requires special clearance, insulation and power sources.
  3. Many times your home owners insurance will be voided if commercial grade equipment is installed in your home. Check with your insurance agent or homeowners policy before installing in your home.
  4. Manufacturers do not honor warranties when commercial equipment is used in a non-commercial setting.

With that being said, Burkett offers our home chefs a multitude of non-equipment items for your kitchen. Many of our small wares and tabletop items are available for purchase including:

  1. Bakery Supplies
  2. Bar Supplies
  3. Cookware
  4. Commercial Cutlery
  5. Pizza Supplies
  6. Food Prep Items (whisks, mixing bowls, etc.)
  7. Tumblers and Drinkware
  8. Dinnerware and Serving Platter/Bowls
  9. And more!

Many of these items can make a home chef comfortable creating restaurant-inspired recipes, and give confidence in their abilities to grow their culinary skills! By simply adding a Vitamix blender or specialty knives, a home chef can take their kitchen to a whole new level.

How to Maintain Your Commercial Garbage Disposal

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Garbage DisposerDisposals provide a convenient way to deal with food waste, while improving sanitation in your kitchen. In the name of spring cleaning, here’s a closer look at how to maintain your commercial disposer, thanks to our friends at FES Magazine.

Commercial garbage disposals haven’t changed much since their initial design. Most basic commercial disposals are scaled up versions of residential types and range from 1/2 to 10 HP. While disposals require minimal maintenance, proper use will lengthen the system’s service life. Disposals are simple to maintain, and feature and easy-to-clean corrosion resistant finish.

Some things to keep in mind when utilizing your disposal:

  1. Do not use these systems to dispose fat, oil and grease.
  2. Flushing the drain after use will help prevent clogs. Some controls do this automatically.
  3. Periodically check your grind plates to help prevent clogs.
  4. After feeding waste through the disposer, run cold water for 10 to 20 seconds to push all of the particles to the main sewer line.
  5. While some systems just need to be wiped clean, others may include automatic cleaning flush systems that need to be activated on a daily basis.
  6. Use cold water to flush waste, since hot water can melt fat and allow it to solidify and block the drain line.

So how do you know when it’s time to replace your disposal? Depending on running time, the type of waste being processed, and drain plumbing conditions, a typical disposal can last an average of five years or as long as 20 years.

Here are five signs a disposal has reached the end of its service life.

Excessive Noise: Unusual or excessive noise, along with water leakage represent a pair of obvious signs a disposal is failing and needs replacement.

Drain Backups: This may indicate the blade teeth are worn and the mechanism needs replacing or may signify the disposal is on its way out.

Increased Grind Time: Blades wear out over time and when processing an excessive amount of hard material at high volumes. Signs such as increased grinding time or frequent clogging may signify a new disposal is needed.

Cracks: Over time, the disposal may develop cracks due to excessive use, chemicals and vibrations. Retire the unit when its construction is compromised.

10 Tips to Ensure You’re Purchasing the Right Restaurant Equipment

It’s a restaurateurs worst nightmare. You’ve spent months (perhaps years) preparing for your grand opening. You’ve selected the theme of your restaurant,  picked the perfect location for success, and created a killer menu. While these are all vital steps in opening a restaurant, many owners overlook the importance of selecting the correct equipment. This oversight can lead to failed inspections and delays in your opening.  Here are 10 ways to make sure that you do not fall into this situation.

1- Talk to Your Local Health Inspector! Have a firm understanding of  the laws in your area and purchase accordingly. “Customers always ask if a particular item needs to be under a hood- they shouldn’t be asking us. They need to ask their local health inspector because it depends on where they are located and what specific health laws need to be obeyed.” – Felicia Mysinger, Bi-lingual Sales Consultant.

2- Talk to a Consultant! By communicating your needs and your business specifications your Consultant will verify that the equipment is the correct size and has the correct connection requirements. You may know what you WANT, but do you know what you NEED? That’s where a Consultant will come in and walk you through the steps to ensure a perfect transaction.

3- Follow the Instructions! If the instructions say “Professional Installation is Required” please heed this. So often we find out that equipment has been damaged making the warranty void because an owner thinks they can save a few dollars by installing the equipment themselves. (This also means do not hire an unlicensed handy man!)

4- Consider Your Usage!  While sometimes a lower priced product is just a lower price product, often it is a light duty piece of equipment that was never intended to withstand the rigors of a demanding restaurant kitchen. A product that may be a bit more expensive, on the other hand will generally be of comprised of better quality components and offer longer warranties. Know your usage and purchase accordingly.

5- Inspect Your Delivery! Would you take possession of a car without inspecting it for damages first? Of course not! We hope you’re doing the same when you accept a True® Refrigerator from a freight company. It is extremely important that you OPEN THE PACKAGE and inspect the product for package- don’t just inspect the outside of it. According to the policies of many carriers, once you sign for your shipment you are releasing them from all liability pertaining to the delivery of the package. So PAY ATTENTION and don’t feel rushed by the deliverer to just sign off without inspecting first. You can also ask your Consultant about insuring your shipment that will protect you from concealed damage (damages that you cannot see but occur as a result of the shipping)

6- Know Your Utility Requirements– Electric, Gas or Propane! Before you order a Range or Walk-In Cooler, ask your building contractor what voltage and phase your building has. It may seem like common sense, but you’d be surprised how often we get asked “Should I purchase a gas or electric unit?” The right question though is- “Does your building have a gas or electric supply?”

7- Understand the Function of the Equipment! An ice bin is not the same as an ice machine. The former holds ice and the latter makes ice. It’s small assumptions like this that can cost a restaurateur big bucks in the long run, so read the product description and ask your Consultant for more information if you are still unsure. Make sure the product is capable of holding the necessary capacity. Remember, it is always better that the equipment has a larger capacity than a smaller one.

8- To Warranty or Not to Warranty! Warranties are important but do not assume that anything that can go wrong with a product will be covered. Read the fine print, follow instructions, and take the proper steps to ensure that if there is a problem with your product it can be covered by the warranty. Generally a manufacture offers a one-year warranty but you can upgrade to a long-term one that will cover the product for up to 5 years.

9- SPACE! Please review the spec sheet and measure the space where you will place the product. A fraction of an inch is all it takes to keep it from perfectly fitting. Another thing to consider is, do you have room for the equipment? You may want a new Espresso Machine for your Italian Bistro, but where will it go? You can do one of two things: Pick a product then designate a space for it OR Designate a space and then pick out a product that will fit.

10- Accessories! Accessories! Accessories! What accessories will you need to optimize the functionality of the equipment. For example when purchasing a griddle, you should also purchase a Nemco Grill Scrapper to help you clean it. It is a very large scrapper and therefore will cover a larger surface area than your standard grill scrapers. This simple accessory will give you a quicker turn over and therefore allowing you to make more money!  If you are purchasing a new Fryer, it is also recommended that you purchase a new gas hose to go with it. Specifically a “quick disconnect.” It is a simple accessory that is preferred by health inspectors in order to improve the functionality and cleanliness of the product.

We  hope you will consider these 10 factors before purchasing restaurant equipment. They should help mitigate the risks of having to make a product exchange or return. After all, the last thing you want is to delay your opening because you need to reconfigure your kitchen.

Did we miss any important tips? Don’t keep them to yourself! Share your comments below please!

FAQ: How are My Burkett Bucks Rewards Tracked and How Do I Redeem Them?

This months frequently asked question is regarding our highly popular Burkett Bucks Rewards Program that we unveiled in January.

Q: How are My Burkett Bucks Rewards Tracked?

A: Burkett Bucks is a FREE Rewards Program given to customers of Burkett Restaurant Equipment.
–  Burkett Bucks are earned on every purchase.  Every product purchased is worth a certain amount of Burkett Bucks.  If you purchase on our website you are automatically set up to view and redeem your current Burkett Bucks.  If you purchased over the phone or in-store we will setup an online account for you which you will receive an email about.  Simply login to your account from our homepage and click on the Burkett Bucks Page to view or redeem your current Burkett Bucks (100 Burkett Bucks = $1.00 in savings).

Q: How do I redeem my Burkett Bucks?
–  If ordering online simply redeem your Burkett Bucks through the Burkett Bucks Page.  Once you accumulate your Burkett Bucks you can apply them towards your next purchase. Upon placing your next order, the available Burkett Bucks will be automatically deducted from the total purchase amount.
–  If ordering by phone, tell us you would like to use your Burkett Bucks and we will convert it to a savings off your order.

It’s that simple!

If you have any more questions regarding the Burkett Bucks Rewards Program, please contact:
Todd Norton
Marketing Project Manager
Burkett Restaurant Equipment
3011 Council Street
Toledo, Ohio 43606
Ph: 419-242-7377 x106
Fax: 419-241-0670

FAQ: What do I do when I receive a product that has been shipped damaged?

Q: What do I do when I receive a product that has been shipped damaged?

A: When you order an item from Burkett Restaurant Equipment, you will receive a confirmation e-mail that tells you the item has been shipped as well as what to do if you receive defective equipment. If you receive a damaged product, you have several options to rectify the issue:

  1. If the customer wishes to accept the freight then sign for it noting damages in the signature box or in the specified location on the delivery receipt and call Burkett Customer service who will process the claim & exchange/return order.
  2. If the customer does not wish to accept the freight then refuse the shipment and call Burkett Customer service who will process the claim & exchange/return order.

Our main tip to you is to thoroughly inspect each item that has been delivered, before you sign for it. If you sign off on an item that it was delivered in good condition without thoroughly inspecting it, only to realize later that the item is defective or damaged, will limit your recourse with the freight company leaving you responsible for the damages.

If you have any questions about our damaged shipment policy , please contact David Boxhorn

David Boxhorn
Customer Service Manager
Burkett Restaurant Equipment
3011 Council Street
Toledo, Ohio 43606
Ph: 419-720-8190
Cell: 419-704-3223
Fax: 419-245-3482

It is a fairly simple process for the customer and we only have issues when people just do not hold up their responsibilities.  This has not been an issue before as people commonly accept responsibility.

FAQ: How are refunds processed?

There are times when you may require a refund from Burkett Restaurant Equipment. Thank you to our Financial Controller, Rachel Miller for submitting this question and answer.

Q – How are refunds processed?

A – Refunds and credits are processed every Friday based on inventory that has been received back and inspected either by us or the vendor. Credit card refunds are processed the same day, and the receipt will be emailed or faxed to you if you have provided us with that information. Paper check refunds are mailed the following Monday; please allow one business week to receive your check.

If you have any questions about refunds, please contact
Rachel Miller
rmiller@basequipment.com
419-242-7377 ext 117

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