Monthly Archives: July 2013

Burkett Introduces Perfect Fry Ventless Fryers!

perfect fryAt Burkett Restaurant Equipment, we are committed to bringing our customers the latest and most innovative restaurant equipment and supplies. Cue the addition of Perfect Fry fryers.

Perfect Fry is a leading supplier to the foodservice industry with innovative and simple to operate countertop deep-frying solutions. As the recipient of the National Restaurant Association’s Kitchen Innovations award, PFA’s Rapidfry technology is the first odorless, ventless, and automated counter-top deep-frying system with robotic entry and delivery for your food products.

So what makes Perfect Fry Fryers the best? Let us count the ways:

#1 No Vents or Hoods Required
Low cost installation! Perfect Fry is made for locations that do not allow for the installation of commercial fixed vents, air exchange, filters or fire suppression systems. With built-in filtration and state of the art fire suppression, Perfect Fry is ideal for open mall kiosks, temporary or seasonal locations, portable kitchens, catering, or any limited-space locations.

#2 Odorless
Perfect Fry has designed their own air filtration system to remove grease particulates from the exhausted air. Made in the same factory as their fryers, the HEPA style filters last three months under normal use conditions.

#3 Small Footprint
Perfect Fry fryers install on your countertop. Their high-volume output means that foodservice businesses with limited space can now offer a variety of fried foods that have been missing from menus due to restricted space. The total space is less than a single conventional fryer or side-loading counter-top fryer.

#4 Commercial Volume Output
Fully automated fryers can fry up to 3 lbs. of food in each load. Wait it gets better. The Perfect fryer will cook 30 loads in an hour. At 3 lbs per load, with an automated load system the PFA can produce 90 POUNDS OF FRIES PER HOUR.

#5 Easy Maintenance

Perfect Fry fryers require a daily cleaning (wipe down, and general clean) and a weekly oil change. The self-contained oil drainage kit allows you to empty oil even when it is hot. All of the stainless steel components can be removed from the fryer chassis and washed in a dishwasher or sink. Finally, air filters should be changed every 3 months under similar usage; this can be done in under a minute.

#6 Safety
Foodservice owner/operators put a priority on the safety of employees; with Perfect Fry’s fully automated PFA fryer operators won’t come in contact with hot oil. Ingredients are placed into the robotic loading tray. The cooking area of the fryer is enclosed and self-contained. Food then empties safely into the tray placed in the unloading area. All key functions of the machine are monitored electronically and indicated on our bright LCD display – the self-diagnostic ability of the Perfect Fry machines reduces guessing and downtime.

#7 Preset Cooking
Perfect Fry allows you to customize up to 9 presets. Put an entire menu into your fryer’s program. When the preset cooking cycle is completed, the food will unload automatically. Food stays warm with an optional ceramic heat lamp.

Ready to upgrade? We thought so. Click over to our website and check out our latest inventory of Perfect Fry Fryers.

When to Replace your Commercial Warewasher

WarewasherAre you making repeated service calls for your commercial warewasher? Are you debating between another service call versus replacing the whole unit? Although these are cleaning machines, proper maintenance and cleaning are important to keep warewashers operating efficiently and effectively. Typically, a warewasher is replaced for one of three reasons: technical problems, inefficiency, or inadequacy for operational needs.  Technical problems can mean the machine is out of warranty and past its prime. Older generation warewashers are expensive to keep running from a service point of view. Most high-quality commercial warewashers are expected to have a useful service life of 10 years on average.

As your foodservice establishment continually grows or expands overtime, you may find that your warewasher isn’t capable of handling the growing demands efficiently. If your machine is requiring you to rewash items or extending operating times, it is probably time to consider replacing the unit. The good news is that today’s warewasher models consume significantly less water and energy than models of only five years ago. This reduces the time necessary to recoup the investment of a new machine significantly. So how can you tell when it’s time to replace your warewasher? Look for the following:

When to Replace

  1. Increased service calls and high repair costs: When a unit requires an increasing number of service calls or multiple component replacements, it may be nearing the end of its service life.
  2. Signs of wear and tear: Tank leaks may signify that the welds are giving out. Also, problems can be caused by water leaking from the boosters.
  3. Loss of controls: If the warewasher’s controls are not operating properly or pump pressure is lost, replacement is most likely appropriate.
  4. Inconsistent results: The results of the unit are a key indicator that the warewasher is not operating at 100 percent.
  5. Older models: Operators may want to replace older warewashers that are utilizing excessive amounts of energy and/or water with a more efficient unit.

Once you have that new machine installed, it’s important to get the most out of your purchase. Remember these steps for extending the life of your new warewasher:

Maintenance Musts

  1. Clean dish machines after every shift, since flushing out the water removes accumulated soil from the machine, improving washing performance.
  2. Regularly wash and clean scrap screens or filters.
  3. Depending on usage and water quality, wash and rinse arms should be cleaned weekly or as required.

How To Sell Your Used Restaurant Equipment

Are you in the market to sell your restaurant equipment but aren’t sure where to go? Burkett Restaurant Equipment’s partner, Mojam Liquidations, offers inventory buyout opportunities. Burkett and Mojam can help you in two ways:

1. If you are able to personally deliver your restaurant equipment to our Toledo, Ohio warehouse, we encourage you to submit the following information via email to  and then make an appointment with Mike, our Used Equipment Purchaser for an immediate evaluation.

  • Information to Include:Used Mixer
  • Brand Name
  • Model Number
  • Serial Number
  • Equipment Condition
  • Picture of equipment
  •  Asking Price

2. For foodservice establishments located outside Toledo:

Please email with the information requested above. You will be contacted for an evaluation of your inventory based on the information submitted. Please note, we request that you be able to ship your items to our Toledo, Ohio warehouse.

Please feel free to utilize your email to describe your inventory in detail or submit additional photographs.

Restaurant Education: 8 Essentials to Stock your Bar

Bar BlenderA bar that has all the right supplies will make it easier to make the drinks that your customers want, when they want them. Whether you’ve just realized you’re missing a key piece of bar equipment, or you’ve finally decided to install that old tiki bar in your basement, here is a list of what you really need to celebrate a successful bar experience.

Cocktail or Martini Glasses: Depending on the size of drinks you’re looking to serve, martini glasses range in size from 6 ounces to 10.5 ounces. Most drinks are measured at 3-5 ounces, but who doesn’t love those giant 10oz margaritas? Decide which size is best for you by reviewing your drink menu. Do some research on popular cocktails (ahem, see previous blog Four Hot Cocktail Trends) to determine if you have need for a specific glass size.

Rocks Glasses: Generally, most drinks are poured over ice. You’ll also have many guests that will just want a whiskey on the rocks. These short tumblers are a must have addition to any bar. Keep in mind; it’s important to store these upside down to prevent dust from settling inside.

Hi-Ball (tall) Glasses:  You’ll find tons of drinks that call for tall, rocks glasses. Typically hi-ball glasses are between 8 and 12 ounces. Popular hi-ball drinks include: greyhound, screwdriver, madras, vodka & tonic, and Bloody Mary. These are usually sweet, highly drinkable cocktails that everyone will want, so stock up.

Wine Buckets: Two words: Bottle Service. Aside from the obvious benefits of selling liquor or wine by the bottle, the latest generations of drinkers love the notoriety of bottle service. While bottle service typically goes hand in hand with reserved tables and a bevy of mixers of the customer’s choice, the “piece de resistance” is often the premium bottle of liquor, champagne or wine. Serve it in style with one of Burkett’s stainless steel or clear polycarbonate buckets.

Shaking your head and thinking this is the exact reason you’re building a bar in your basement? No problem, they make awesome ice buckets too.  Even at home bartenders know that cold is key.

Cocktail Shakers + Strainers:  From martinis to margaritas, you just have to have one. Cocktail shakers do more than mix drink ingredients together. Their main purpose is making the drink as cold as can be, as quickly as possible. A good stainless steel cocktail shaker will be the star of the bar on a busy night. Shopping for shakers can be overwhelming. The most important feature to look for is a tight seal to eliminate the problem of the two pieces getting stuck together.

Measured Liquor Pourers:  A fail proof method of serving the right amount of liquor for your drink recipe. Measured pourers will give your bartenders precise shot measurements without the need of shot glasses or jiggers (although, all bars should have shot glasses too…I mean, shots are fun).  To appeal to your business side, pourers save money by avoiding over-pouring and potential spills. Burkett Restaurant Equipment offers a variety of colors and sizes to accommodate any of your beverage needs.

Bar Mats: When bartenders use a bar mat, the work surface is raised slightly off the bar, meaning that any spilled liquids fall between the holes or spaces between the plastic. This reduces any puddles or sticky spots on the actual work space, making it easier and faster for the bar tender to make drinks. It also takes a little of the pressure off for when the business gets a big rush and spills happen more frequently.

Blenders: Last, but certainly not least you will need a bar blender. Bar blenders provide the easiest and most convenient way to make any sticky sweet frozen drink. Whip up your famous daiquiri or pina coladas quickly. Bar blenders are all stars when it comes to ice, alcohol, fruit, and anything else you want to throw in there!

5 Tips for Preventing Cross Contamination in Your Kitchen

When disease-causing microorganisms are transferred from one food or surface to another, cross-contamination has occurred. In restaurants and other foodservice establishments, pathogens can be spread from food or unwashed hands to prep areas, equipment, utensils or other food. Fortunately there are things you can do to prevent cross contamination. Here are five tips for preventing it in your restaurant’s kitchen.

handwashingPractice good hygiene.

Incorporate a hand hygiene program into your employee training that teaches employees how and when to wash their hands. This can go a long way in preventing the spread of pathogens. Put hand hygiene posters and guidelines in high traffic employee areas.

Store food in designated storage areas.

To prevent possible contamination, it’s important to keep food away from dishwashing areas and rooms that may contain garbage, heating and cooling equipment such as a furnace, and the restroom. Never store food near chemicals or cleaning supplies and keep it out from under stairways and pipes.

Store food in proper containers.

If food is removed from its original package, put it in a clean, sanitized container and cover it, such as these food storage containers. The new container must be labeled with the name of the food and the original use-by or expiration date. Make sure you’re wrapping the food properly as well. Leaving food uncovered can lead to cross contamination. Cover food with tight-fitting plastic wrap or aluminum foil.

Store raw meat, poultry, and fish separately from prepared food.

When storing raw meat, poultry and fish follow this storage order: whole fish, whole cuts of beef and pork, ground meats and fish and whole and ground poultry. Keep these items separate from prepared and ready to eat foods. If storing raw meats separately is unavoidable, make sure they are placed below prepared foods. Burkett Restaurant Equipment offers a variety of restaurant shelving to make this possible.

Keep your cleaning supplies color-coded.color coded containers

Color coded towels and cleaning supplies can be used to assist in the prevention of cross contamination by assigning different colors for front and back of the house tasks. As an example towels can be color-coded as: red for raw meat, blue for countertops, and white for dining room tables.

How to Clean and Maintain your Commercial Ice Cream Machine

Regular cleaning and sanitizing of your commercial ice cream machine helps ensure food safety. Just a few drops of ice cream mix can create a haven for bacterial growth. Before you start, research local health codes for cleaning ice cream machines. Most will require a daily or twice weekly disassemble and clean. After that, follow these four simple steps for cleaning and maintaining your machine.

Completely empty the ice cream machine – Start by emptying any unused mix from the freezing chamber. Wipe out any impacted ice cream that has hardened out of reach of the scraping blades. Ensure that there is a clear pathway for water to pass through the machine completely.  Flush it a few times until the water comes out clear.

Take the ice cream machine apart – Get out your owner’s manual and locate all of the parts that are suggested for removal when cleaning. Completely disassemble the ice cream maker, removing any detachable parts that come in contact with the ice cream. Commercial machines have dispensing handles and tips that come in contact with fingers and ice cream regularly. These tips and handles should also be disassembled and removed during every cleaning session.

Soak + Scrub Parts – Pour a mixture of hot soapy water into the freezing chamber of your machine. Many ice cream makers now come with a wash cycle setting; run this if your ice cream maker includes this feature. If it does not, a kitchen scrub brush with a handle is recommended to clean all of the inner moving parts. Once finished, drain your machine of all soapy water and flush it again with clean hot water to remove all traces of soap. Next, place all of the parts into a tub of more hot soapy water. Add a tablespoon or so of bleach to kill any remaining bacteria and allow the parts to soak for 30 minutes, or until the water has cooled. Rinse all parts in clean water and allow them to dry on clean towels.

Reassemble – Finally, wipe down your ice cream machine and parts with a clean, dry towel and reassemble according to the manufacturer’s instructions.

Additional best practices for ice cream machine maintenance include keeping the condenser coil clean. If the coil has a buildup of grease and dirt, you’ll need to use a degreaser and then wash the coil off. When you wash the coils of your commercial ice cream machine, be sure to cover the condenser fan motor and any other electrical components that might get sprayed. Note if the coil has a build-up of dry dust and lint. The best way to clean that is to wash it thoroughly with water. Also, open the side and back panels of your ice cream maker and inspect the inside for debris.

Finally, check the drive belts and make sure they’re in good condition and adjusted to the correct tension, and make sure the drive pulleys are aligned correctly. You might want to keep spare tune up parts like o-rings, seals, gaskets, food-safe lubricant, sleeves, bushings, and beater blades. These things will wear out and will need to be changed every three to six months.

Buying Guide: Choosing the Right Display Case for your Foodservice Business

Whether a customer is grabbing a bite to eat or doing routine shopping in the deli, you want your merchandise to look appealing; and that starts with how you display your products. There are many factors to consider when choosing the right display case for your foodservice establishment. Refrigerated display cases offer both closed and open air units for a variety of uses.   To find the ideal display cases for your business ask yourself: What is the floor plan of your establishment? Do you want customers to serve themselves? Are you displaying hot or cold foods? Here are a number of factors to consider when purchasing a merchandise display case.Merchandiser

Use and Maintenance

Determine what you’ll be using your display case for to decide if a refrigerator, freezer or open air merchandiser is needed.  Refrigerated display cases are manufactured with a number of helpful features. For merchandising product, glass doors and open air models are best. If you plan to showcase items that are considered impulse purchases, then a lower profile glass door or open display unit may be more suitable.  You may also consider display cases with worktops on the back if you’re opening a deli.


Keeping your customers safe will be one of your top priorities. While food and merchandise look better when they’re well lit, most health departments require that the lights in refrigerated display cases be encapsulated so that they are contained in case of breakage. This way, glass can’t get into open food. Check with your health department before you pick a case with front lights and shelf lights to keep your merchandise lit and visible.

Also keep in mind that it’s important for open air models do not receive direct sunlight, nor should they be located under ventilation or air conditioning ducts. The additional heat and airflow will result in a disruption of the air curtain circulating throughout the merchandiser, which keeps stored items cool. As a result, the case may not be able to hold food at safe temperatures.

Location, Location, Location

Refrigerated display cases generally require an electrical supply and drain within 6 feet of the unit. Humidity in the air will result in a certain amount of condensation within the unit that can drip down the inside of the case, resulting in the need for a floor drain. If a floor drain is not available, then it is important to specify a unit with an electric condensate evaporator.

Space Constraints

In addition to location, keep in mind the space available for your display case.  When shopping for a deli or ice cream display case, ensure that the refrigeration system is adequately sized for the amount and type of product you plan to display. Don’t forget to determine if the unit will be incorporated into existing cabinetry or fixtures. Keep in mind that not all reach-ins are the same width, height and depth.


Finally, make sure that your display case has a warranty so that in the unfortunate event that it is defective in materials or workmanship, you can get it back into working order quickly.

Ready to start shopping? Burkett Restaurant Equipment offers a full selection of Curved Glass Display Cases, Glass Door Merchandisers, Horizontal Merchandisers, Open Display Merchandisers, Deli Cases and Sushi Display Cases.

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