Commercial Summer Bar Blending

Summer is on its way. Now is the time for all the outdoor patios to reopen and the summer time.

Beverages are in demand. If you are looking for cost savings and still want to make a frozen drink or a smoothie I suggest using the Waring MX1000XTS w/ 64 ounce container with high and low speed plus pulse switch.

For those outdoor events that need a little more control consider Vitamix Drink Machine Advance. This has a 48 ounce container, six blender programs and pulse control. This item is great for smoothies, whole fruit and vegetable drinks, daiquiris, or whatever will quench your thirst. Even better blenders can be used for some food processing operations, do your research first to make sure you get the right machine for the right job. As always socialize responsibly and respect your neighbors. Happy blending!

Jerry Kraushaar is a leading chef and sales consultant for Burkett Restaurant Equipment.

Make Sure You Keep Your Food “At Temperature”

Last weekend my wife and I went to the first outdoor function of the year. As we were going through the buffet line we noticed that the coleslaw was not as cold as it should be and the baked chicken was not as hot as it should be. I looked at what they were using to keep product hot or cold and noticed they were just sitting on the table. Since my wife and I are good friends with the organizers I suggested they invest in a Cambro CamCarrier. This unit will hold full size steam table pans or clear food pans hot or cold. They are very well insulated. The next item I said they could use is the insulated delivery bags from Intedge. These are an inexpensive way to hold food hot or cold food as well.
When we went to the buffet line the food was in aluminum foil pans. I suggested using the Chafers Burkett Restaurant Equipment has on sale. Also check out the new innovative shapes of steam table pans from Vollrath. For those that want to go all out just check out the portable bars now available. For any other catering needs or ideas please drop us an email, maybe we can incorporate it into future blogs.

Jerry Kraushaar is a leading chef and sales consultant for Burkett Restaurant Equipment.

Hit a Home Run by Concession Merchandising the Right Way at a Ballgame

Well, the game has started and I have my hot dog, but now I want a hot pretzel and another sandwich, so off to the concession stand I go. I noticed they were holding the sandwiches in a pizza delivery bag so I suggested they look at some counter top merchandiser like the Star 15 MC Countertop Merchandiser that can be used for sandwiches, breakfast burritos and many other snack foods that need to be kept hot. If you need more capacity then look at the Vollrath line of countertop warming unit such as the Cayenne 40733. I like this unit because it has heat and humidity control and has three adjustable shelves. If you need to hold pizza, then I suggest the Hatco Countertop Pizza and Snack Merchandiser. I see they really could use a revolving pretzel merchandiser like the Nemco 6403. Given the right equipment any concession stand can almost offer a full meal at the ball game and still serve items that are nutritious as well as delicious.

Jerry Kraushaar is a leading chef and sales consultant for Burkett Restaurant Equipment.

Batter Up! Gear Up Concession Stands!

Batter up! Baseball season is coming soon. What’s better than a cool refreshing beverage of your choice and a hot dog at the ball game! Now is the time for those concession stands to start gearing up for the season. Hot dog equipment is available in many different styles, sizes and capacities. There are units that hold 18 hot dogs and 12 buns with the hot dogs in a cradle such as Model 174 CBA from star. I like this style because the hot dog stays juicy as it heats up. There is another style that has a spike to hold the dogs. Capacity on these are 24 dogs and 12 buns. Star Mfg. carries both of these . There are also steamer type hot dog units that hold 150 hot dogs and 30 buns.
If you want to have the ability to offer foot longs, polish style, and other styles you may want to go with a hot dog roller grill. There are different capacities of these as well . The rollers come in chrome and non stick for easy clean up. There are bun warmers that can sit underneath them as well as sneeze guards for self-service. If you want to look at some of the different sizes, capacities and options please check out Star, Vollrath and Nemco on our website. Don’t forget the tongs and other accessories to go with them. Three strikes you are out in baseball but your never out with a good hot dog your way. Home run!!

Jerry Kraushaar is a leading chef and sales consultant for Burkett Restaurant Equipment.

A Meat Slicer Is A Meat Slicer…Right?

I was talking to a customer the other day that needed a slicer and when I asked what he was going to slice he thought I was crazy. He said “A slicer is a slicer! Right?”.

There are many questions that need answers to properly size a slicer. The two items in any kitchen you do not want to under size is an ice machine and a slicer. If you are going to slice lunch meat, onions, tomatoes etc.. you can get by with a belt driven unit. Slicers are rated for how many total hours per day they will be used. It goes from one hour such as the globe model C12 which is for light duty use up to two hours per day such as the globe model G12 ,G12A.
You also should look at the horsepower of the motor and the diameter of the blade. If you want to be safe and not worry about what you will be slicing then consider the model 3600P to 4600P or 3850P which is a two speed or the 3975P to the 4975P. These units are suitable for deli operation since they are rated for all day slicing of meats, vegetables and most importantly cheese. The last mentioned models are gear driven and have one half horsepower motors. Of course once you are done slicing you need to make sure you weigh the product out correctly. If you are selling to the public by the ounce or by the pound you have to use a scale that is legal for trade, such as the Globe model GSP30A which is a label printing scale or Globe model GS30 which is just a legal for trade scale. This scale will have to be certified by the state weights and measure board. You can not use a regular scale if you are selling to the public by the measured amount. If you just need to weigh 4 ounces of meat or three ounces of cheese, then you can use a basic portion scale. So remember, keep in mind how much and how often you are slicing!

Jerry Kraushaar is a leading chef and sales consultant for Burkett Restaurant Equipment.

Vollrath – High Grade S/S Commercial Smallwares

In an ongoing endeavor to continue to be the major equipment and smallwares supplier in our market, we are excited to announce that we have just added to our stocking inventory products from the Vollrath company. These items are from the Jacobs Pride collection. This line is endorsed by Johnson and Wales Culinary program. As our customers keep looking at us to be their supplier we have taken up the task to bring in better quality items. Yes they may cost a little more but then isn’t quality worth a little more? Some of the items we have in are Steam Table Pans of all sizes and French Whips in various sizes. These can be used for stirring a thicker product such as making a roux. Other items are a unique shape spoodle that has an oval bowl which will enable you to dish product out of the corners of pans. We also now carry hollow handle buffet utensils for the caterers. Check out our web site for all the new and exciting items as we continue to listen to our customers. If there is an item you think we should have in inventory, please let me know so we can look into it.

Jerry Kraushaar is a leading chef and sales consultant for Burkett Restaurant Equipment.

Heated Banquet Carts Great For Catering

Wow, here we are almost spring time and wedding time. Take a look at Carter Hoffman Heated Banquet Carts featured on our website! I have used these units in the past. One of the things I liked is the casters are large and roll easily over many different surfaces. This is important when the cart is full of product the weight can be quite a bit. One of the advantages of these units is that they can be used for bulk food storage for banquet and buffet functions. Depending on what model you go with they can really increase your productivity. I have put as much as six 12 x 20 x 2 ½ deep pans per door using a full size sheet pan as a way to stack them. They also work extremely well as plate warmers for banquet functions. You can put a large amount and they will heat up and you have hot plates for the function. Since they operate on 120 volt they can be moved to another area and plugged in maintain proper serving temperatures. Carter Hoffman is one of those companies where quality is important. If you have any questions please don’t hesitate to call. We are here to help!

Jerry Kraushaar is a leading chef and sales consultant for Burkett Restaurant Equipment.

Smile, it’s a New Year

Happy New Year! We might as well get the new year started on a positive note. One new years resolution I have made is to try and be positive and considerate to our customers and my fellow workers. Having just gone through the hectic holidays we all may have experienced a restaurant server or a retail employee that has been, shall we say, less than nice and almost rude. We all have bad days, after all we are human but when you are in a service related industry it is always best to put a smile on your face and a positive note to your voice. If I go into a restaurant and my server is pleasant and efficient but the food is less than perfect, my server will still get a decent tip, after all it is not their fault the food was not up to standards. Lets face it some people seem to be in a bad mood by choice all the time. We all say we need more business but if we don’t treat our customers like they are the only one that matters at that time, than we only have ourselves to blame when they don’t call or come back, so remember to smile this year.

Jerry Kraushaar is a leading chef and sales consultant for Burkett Restaurant Equipment.

New Energy Star V 2.0 for Commerical Refrigerators and Freezers

There are new guidelines to meet ENERGY STAR status for Commercial Refrigerators and Freezers. Qualified refrigerators must be at least 20% more energy efficient than the minimum federal standard. Qualified refrigerators use less energy than standard models through high performance features like high efficiency compressors,
improved insulation, and more precise temperature and defrost mechanisms.

True Refrigeration is ahead of the game with 43 of the 69 solid door units that currently qualify under the new Energy Star Version 2.0 standard.

If you choose to buy an ENERGY STAR qualifying product for your business you may be entitled to a rebate. Also, check out Burkett Restaurant Equipment to see more ENERGY STAR food service equipment.

Safely Host Holiday Dinner Events

With the Holidays here, many people are planning on having banquets or small parties in their back room or a small section of their dining room, or even at home. Some things to consider are if you are serving hot food make sure it is held at a minimum of 135 degrees. You can use a chafing dish to accomplish this or a counter top electric warmer. For your guests safety have a simple pocket test thermometer available, I like the one that goes from 0F to 220F because it will cover the cold and the hot temperatures for safe holding. Cold should be 41 or below.
Other items to consider are serving utensils, tongs, and pie servers. Whether you are entertaining at home or at the restaurant you want to keep your friends and customers safe and well for the holiday season.

Jerry Kraushaar is a leading chef and sales consultant for Burkett Restaurant Equipment.

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