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:

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 Hours
We 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 https://www.burkett.com, email sales@burkett.com or call 800-828-8564. To learn more about Burkett’s response to the COVID-19 virus and to shop the CVCKE webpage, visit: https://www.burkett.com/coronavirus-commercial-kitchen-essentials

COMMERCIAL FOODSERVICE DISTRIBUTION CONTINUES DURING COVID-19

BURKETT TAKES ACTION TO SUPPORT FOOD SERVICE PROVIDERS AS THE INDUSTRY RESPONDS TO NEW CDC GUIDELINES AND CONSTRAINTS ON SUPPLY CHAIN

Perrysburg, Ohio – In the face of the COVID-19 pandemic, Burkett Restaurant Equipment & Supplies is pleased to announce the release of Coronavirus Commercial Kitchen Essentials (CVCKE), a webpage offering equipment, supplies and support to help food service providers respond to new CDC guidelines and supply chain constraints.

“With the conronavirus continuing to spread, foodservice operators are faced with heightened responsibilities in protecting their staff and the people they serve. We have turned our focus to providing safe solutions that make it easier for operators of government facilities, hospitals, nursing homes, prisons and institutions, military sites, groceries and restaurants to respond to the changes they are facing.”

Jameel Burkett, Burkett Restaurant Equipment & Supplies President & CEO

The webpage was launched with a limited offering on Thursday, March 19. Burkett continues to work with suppliers worldwide to expand the current offering to further satisfy the demands of new regulations and safety concerns. Industry buyers are asked to contact Burkett with additional needs not met by the current CVCKE site.

Burkett has provided hygienic commercial foodservice solutions to hospitals, healthcare facilities, military facilities, prisons, institutions, groceries, convenience stores and restaurants with dine-in, carryout, curbside and delivery capabilities since 1977. Burkett is honored by its partnership with the U.S. General Services Administration as GSA contractor No. 47QSWA18D002G.

CVCKE allows buyers to easily navigate products in several key categories:

Health, Sanitation & Wellness

Food business owners have particular responsibilities under food law and must maintain proper hygiene practices at all times by providing the correct facilities, e.g. hand washing, to enable staff to practice good hygiene and help prevent the spread of germs and illness.

Warewashing & Sterilization

Commercial sterilization products are designed to protect against contamination between raw or undercooked foods and cooked or ready to eat foods. Current information suggests that the coronavirus may survive a few hours on surfaces; proper warewashing and sterilization equipment is a must.

Ice & Water Dispensers

Today’s environment demands a sanitary ice maker/dispenser design that keeps ice fully contained until it is needed, minimizing the opportunity for cross-contamination and keeping your ice clean.

Commercial Refrigeration & Freezers

Improve the safety and quality of food and ingredients with Commercial Refrigeration. Whether you need a 1 door unit for quick and easy convenience, a chest freezer, or a large walk-in cooler to satisfy your business’s heavy-duty storage needs, Burkett is your one-stop-shop for all refrigeration and kitchen essentials.

Carryout & Meal Delivery

As the number of cases of the novel coronavirus increases, many states are taking drastic measures to enforce social distancing – a step that is believed to be imperative to slowing the virus’s spread. The governors of 15 states have already ordered all bars and restaurants closed for dine-in service, allowing only carryout and delivery services to continue. CVCKE is a resource for restaurateurs who want to evolve their business.

To maintain a safe working environment for employees, Burkett has implemented the following changes:

  • Third-party janitorial service implementing added cleaning measures to disinfect the workplace
  • All sick employees required to stay home
  • Office team members moved to virtual office environments, utilizing computer-based meetings
  • Revised corporate travel policies to minimize unnecessary exposure
  • Enforcing CDC guidelines for more than 6′ working space
  • Enforcing social distancing with no more than 10 employees in an individual workspace
  • Ongoing communication of contingency plans to employees

For more information about Burkett, please visit https://www.burkett.com, email sales@burkett.com or call 800-828-8564. To learn more about Burkett’s response to the COVID-19 virus and to shop the CVCKE webpage, visit: https://www.burkett.com/coronavirus-commercial-kitchen-essentials

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 Food 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 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.

El Día de Los Muertos: ¡Una oportunidad de ser creativo en la cocina!

El día de los muertos es un gran día festivo para la gente mexicana. Aunque hay semejanzas a el día festivo Halloween en los Estados Unidos, como unas decoraciones, ciertos disfraces, y ciertos dulces, existe unas diferencias. Por ejemplo, el día de los muertos tiene más que ver con los antepasados. En este aspecto, el día de los muertos es significativo para la gente mexicana. Por eso, sería bonito compartir nuestras tradiciones en una manera que todo el mundo puede apreciar, por ejemplo, la comida. Fácilmente, puedes compartir nuestras tradiciones con la comida sabrosa que disfrutamos durante estos días. A continuación, te comparto unas ideas que tal vez puedas poner en tu menú durante esta ocasión. 

Calaveritas De Azúcar

Un postre interesante, único, y típico para el día de los muertos son las calaveritas de azúcar. Este postre puede ser usado tal como postre y también como decoración. Las calaveritas se pueden preparar en muchas maneras diferentes, la preparación es muy sencilla y puedes encontrar recursos para prepararse en el internet. Así que puedes añadir tus ingredientes y sabores únicos para que tus postres sean destacados y únicos. Fácilmente puedes conseguir suministros de cocina en nuestro sitio web de Burkett como procesadores de alimentos, espátulas, o batidores en nuestro sitio web.

Calabaza en tacha

Este postre es una buena idea para incluir los sabores de otoño. Esa dulce calabaza sería sabrosa con helado como un postre que contiene los sabores tradicionales. De esta manera puedes introducir algo que es popular en México a los Estados Unidos. Nosotros en Burkett tenemos el equipo necesario para la preparación, como ollas de alta calidad y estufas con la capacidad de calentar uno o dos ollas grandes.

Pan de muerto

Otro postre muy común durante esta ocasión es el pan de muerto. Este pan dulce puede ser genial con una taza de café después de comer una comida deliciosa. Este postre, como las calaveritas dulces, puede ser preparado en muchas maneras diferentes, así que puedes darle un toque único.  Si lo quieres preparar, nosotros en Burkett tenemos el equipo necesario como una mezcladora de masa de diferentes capacidades. El sitio web de Burkett también tiene una sección de puro suministros de panadería.

Ojalá estas sugerencias hayan sido útiles para añadir creatividad a tu restaurante. El día de los muertos es una buena oportunidad de compartir nuestras tradiciones y también unos platos sabrosos. ¡Nosotros en Burkett estamos disponibles para ayudarte a traer un concepto nuevo a tus clientes!

Burkett Makes $1,000 Donation to MSAA

Burkett President Jameel Burkett and Diretor of Sales & Marketing Crystal Rinker with the $1,000 check to MSAA, earlier this month at Burkett headquarters in Perrysburg, OH.

Despite multiple rain showers, the 2019 Burkett Restaurant Equipment and Supplies Customer Golf Outing was a huge success because of the support of our participating partners and customers.

Behind the scenes, Burkett’s team in charge of the golf outing, led by Crystal Rinker, Director of Sales & Marketing, was challenged by President Jameel Burkett to grow the event. The goal was to have all proceeds be a charitable donation to the Multiple Sclerosis Association of America, honoring Jameel’s father (and our founder) Mike Burkett.

Mike remains an important part of Burkett’s story and continues to inspire the company through his own courageous battle with multiple sclerosis, a disabling disease of the central nervous system.

Burkett could not be what it is today without Mike Burkett’s vision, work ethic and family values over the course of our 4 decades in business.

After tallying all sponsorships of and expenses for this year’s event, Burkett was able to put the proceeds toward a $1,000 donation to MSAA!

Burkett hopes to continue to use this annual event as a way to fight for a cure by giving to MSAA in future years. That starts with next year’s golf outing on Tuesday, August 11, 2020 at Belmont Country Club in Perrysburg, Ohio. 

Consejos Antes de Comprar Equipo de Restaurante

Ya que estás leyendo este artículo, es probable que estarás buscando equipo para tu restaurante o establecimiento, pero sería un error comprar algo sin tener la información adecuada para poder hacer una decisión inteligente.  Por ejemplo, no comprarías un coche sin saber cuáles características tiene. Por esta razón, te comparto unos recursos y consejos que podrían ayudarte para que compres el mejor equipo para la necesidad de tu establecimiento.

Primer Consejo: ¡Habla con
un hispanohablante!

Un consejo muy importante es buscar un representante que hable español si tu habilidad de hablar inglés es limitada. Desafortunadamente, hay proveedores que no tienen personas disponibles que hablen español. Afortunadamente hay compañías, como Burkett, que tiene hispanohablantes que te puedan ayudar a encontrar el equipo que buscas. Con esa facilidad nuestro representante puede hablar con los fabricantes y después te puede explicar puntos críticos e informativos. También, puedes comunicarte con el representante de Burkett que habla español y el representante del fabricante al mismo tiempo para traducir lo que tú estás preguntando. Aquí está el número de teléfono de los hispanohablantes que te pueden ayudar 419-720-2886. Ellos están disponibles de Lunes a Viernes 8:30am a 6:00pm y Sábado de 9:00am a las 2:00pm.

Segundo Consejo: Busca las
fichas técnicas en español

Las especificaciones te dan información crítica del equipo y por eso es muy importante tenerlo. A pesar de toda la dificultad de encontrar recursos en español, hay unos fabricantes que proveen las especificaciones en español. Un ejemplo es Server que tiene unos documentos traducidos. Si todavía no puedes encontrar una copia en español, puedes hablar con nuestros representantes y ellos te lo pueden traducir.

Tercer Consejo: infórmate
que es mejor para ti: ¿usado o nuevo?

Hay ventajas y desventajas cuando estás considerando la compra entre equipo usado o nuevo. Por ejemplo, tal vez sería mejor comprar equipo usado cuando no tengas los fondos suficientes para invertir en una maquina nueva o no es importante la estética de la unidad porque el equipo está atrás en la cocina y no visible al cliente. Alternativamente, el equipo nuevo sería mejor si tienes una cocina abierta y tus clientes pueden ver tu equipo, así que es mejor tener equipo nuevo para añadir a la estética.

También, debes pensar en las garantías. El equipo nuevo tiene una garantía más larga que la del usado. Si vas a usar el equipo por muchas horas cada día, probablemente es mejor comprar nuevo. La mayoría de los fabricantes ofrecen una garantía de 1 año de partes y mantenimiento. Burkett es uno de los únicos proveedores de equipo de restaurante usado que ofrece una garantía de 90 días de partes y mantenimiento con tal de que la unidad haiga sido instalada por un profesional. Así que, si no vas a usar el equipo constantemente, lo usado puede ser mejor para ti. También hay la opción de comprar una unidad nueva que está rayada o abollada que cueste menos que otros equipos nuevos, pero al mismo tiempo, tiene la garantía completa. Al final del día, es importante saber claramente lo que requiere tu restaurante. También nuestro hispanohablante puede ayudarte con eso.   

En nuestro sitio web, puedes ver equipo usado en el sección que se llama “Used”

Cuarto Consejo:  Infórmate
de las opciones que hay para pagar por el equipo.

Si tu presupuesto es limitado y tienes dificultad para pagar por el equipo inmediatamente, Burkett ofrece programas de arrendamiento que pueden extender tu presupuesto, especialmente cuando estás comenzando tu negocio. Consulta con Burkett para ver que otras opciones están a tu disposición.

Al Resumir

Ojalá esta información sea de ayuda para adquirir el equipo que tú necesitas para tu establecimiento. ¡En Burkett, siempre estamos listos para ayudar con cualquier pregunta y ser parte de tu gran éxito!

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 https://bit.ly/2ny1gjj 800-558-8744
Beverage-Air https://bit.ly/2nsCCR5 877-866-1223
Blodgett https://bit.ly/2mVwRLJ 802-658-6600
Carter-Hoffman https://bit.ly/2m4GdV5 800-323-9793
Hatco https://bit.ly/2mWKNF6 800-558-0607
Ice-O-Matic https://bit.ly/2Zvk4kx 800-423-3367
Kolpak https://bit.ly/2MHO5ry 800-225-9916
Manitowoc https://bit.ly/2ZjgquO 920-682-0161
Nemco https://bit.ly/32dqd2K 800-782-6761
Scotsman https://bit.ly/2ZCzQGB 800-726-8762
Southbend https://bit.ly/349oIUT 919-762-1000
Star https://bit.ly/2HxGg3z 800-264-7827
True https://bit.ly/32dCFzn 855-878-9277
Turbo Air https://bit.ly/2HtMlOg 800-381-7770
Vitamix https://bit.ly/2ZBRqyi 800-848-2649
Vulcan https://bit.ly/2Hx64wp 800-814-2028

Opportunity Kitchen Provides Second Chance in Toledo

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

  1. Look for the blue NSF sticker on any and all restaurant equipment. If the equipment has not been approved by NSF (http://www.nsf.org/), 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.

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