As a follow-up to our previous posts regarding St Louis HVAC service near Overland and some of the heat recycling methods out there, we are going into more detail about bottoming cycles. “Bottoming cycles are mostly used in industrial facilities in the chemical, paper, and primary metals sectors, as these industries often have high-temperature waste streams that are favorable for waste heat recovery. As much as 20-50 percent of the energy consumed in some industrial processes is ultimately lost through waste heat contained in streams of hot exhaust gas and liquids and through heat conduction, convection, and radiation from hot equipment surfaces and heated product streams.”
The goal, so to speak, is a simple one that applies to only some processes as others may not be safe enough when it comes to the waste they produce. The overall energy efficiency of some industrial processes can be improved by capturing and reusing the waste heat, however, in situations where it makes sense from a safety and function point of view. In our recent research on behalf of your St Louis HVAC installation near Overland MO, we discovered many facts surrounding the process to share here and in posts to follow.
“In some cases, such as industrial furnaces, efficiency improvements resulting from waste heat recovery can improve energy efficiency 10-50 percent. A study by the U.S. Department of Energy’s (DOE) Energy Efficiency and Renewable Energy office (EERE) identified research, development, and demonstration efforts to expand waste heat recovery practices in the U.S. industrial sector.” In the aforementioned study, the waste streams analyzed showed that roughly 60 percent of unrecovered waste heat is low quality (i.e., temperatures below 450°F). We will explore more regarding what this means as we further our research into heat recycling and HVAC in St Louis.
Heating a less than usual space, are you? Well, here we go, then, we want to pass along some of the valuable information we have managed to gather in the area of heating and cooling in St Louis near Fenton MO. We are now up to the idea of buying and using a room sized electric heater. This is a great option for heating a small room in your finished basement. “Let’s say you have a small home office or maybe a “crafts” room or a guest bedroom.” You may need this room to be warm in the winter but not want to take up all of the space that a portable heater does on an everyday basis.
Your heating and cooling installation and repair in St Louis is sure that you will want to consider one of the portable room size heaters as an alternate source for heat, especially if you have one room in particular that never seems to receive the heated air that the rest of the basement is able to benefit by. “And, perhaps the heat from the rest of the basement just never quite makes it into this extra room; which is a strong possibility if it’s walled off and has a door.”
What you may need, when space consumption is an issue, is a small, single room heater, that takes up almost no space, costs almost nothing to run and presents almost no fire risk whatsoever. There are units like this on today’s market and we have found some in our research on behalf of your St Louis heating and cooling sales near Fenton. You may want to look at heaters like the Econo-Heat 400 watt Wall Panel Convection Heater. This one is described in the following way, by one of the sources we found online who had great things to report about this solution on behalf of your heating and cooling sales near Fenton MO, “In brief, it’s an electric heater that’s flat and sits on the wall. The key to it’s goodness is that it draws cold air from the floor and heats it, causing a natural rotation without using an electric fan. There are no moving parts.”
Knowing that a basic range for a home or commercial kitchen can be obtained for under 1000 dollars, we set out to figure the differences in the higher dollar models on behalf of your Commercial Cooling Service in Earth City near Ladue. It turns out that when you bump up to the $1,000- $3,000 price range you gain options in the form of cooking modes, more styles from which to choose and stainless is definitely obtainable in this price range. Anyone looking for a slide in or drop in model which is more of a built in look, will likely be in this price range as a minimum as well.
From our recent research done on behalf of your Cooling install in Earth City near Ladue, we found the next step up in price to be the $3,000-$6,000 range. This is steep for most home ranges, though some will foot the bill. “Here is where you can start to get fancy with options like dual-fuel power, slide-in design and convection fans.” Also, when looking at gas, say for instance, in the Viking Ranges, you will be offered higher and lower btu burners in order to provide more powerful and delicate heat settings.
“$6,000-$10,000: Products in this price range emulate professional-grade appliances you’d see in commercial kitchens. For ranges, you’ll see all-stainless steel construction (not just a finish on doors and control panels), models that are wider than the standard 30 inches to accommodate six or more burners, along with special options such as modular tops that allow for change ups between burners, woks, griddles, grills and other options for some. Over ten grand is sort of crazy land for most people and you get a customized piece entirely. Check them out by visiting your Earth City Cooling sales near Ladue MO today.
When it comes to St Louis Restaurant Equipment sales near Ladue, it can be hard to decide and to know where to turn when it is time to gather your details and do your restaurant equipment research. Let me just throw out a brand that I have found intriguing over the years. Sharp. That’s right, sharp is a brand that we are all aware of in the realm of electronics, but did you know that they also make a mean microwave? One of the very best commercial grade microwaves I know of came from Sharp and it highly recommended by anyone who sells and services restaurant equipment in St Louis near Ladue.
Here is a bit of history regarding Sharp, they started in 1912 as a small metal workshop in Tokyo. Tokuji Hayakawa was an inventor, and the Sharp Corporation derived its name from Tokuji’s Ever-Sharp mechanical pencil, which he designed in 1915. However, his pencil business was destroyed by an earthquake and the Japanese inventor relocated to Osaka and started designing the first Japanese radios. This eventually led to the production of televisions, calculators, sound equipment, the world’s first camera phone, and household and commercial appliances as well.
Then came the commercial microwave by Sharp. Not only do they make a highly functional commercial microwave, but their everyday convection microwave is also amazing. “With such a vast history in technology and product innovation, let’s dive into the world of Sharp Commercial microwaves to see why our customers love them so much. Sharp categorizes its microwave ovens as medium duty, heavy duty, or TwinTouch™.” Check these microwaves out when you are shopping for your next piece of restaurant equipment and call your St Louis Restaurant Installation near Ladue for any help you may need.
How is geothermal energy captured? We wanted to explore this question in our geothermal series on behalf of your St Louis Cooling Repair near Fenton. The answer is through, Geothermal springs for power plants. Currently, the most common way of capturing the energy from geothermal sources is to tap into naturally occurring “hydrothermal convection” systems, where cooler water seeps into Earth’s crust and is then heated up, allowing it to rise to the surface. The steam must be captured as the next step, or so we found when researching the subject on behalf of St Louis Cooling Maintenance near Fenton.
“Once this heated water is forced to the surface, it is a relatively simple matter to capture that steam and use it to drive electric generators. Geothermal power plants drill their own holes into the rock to more effectively capture the steam.” There are three basic designs involved when it comes to the power plant itself in the geothermal world. Each of them pull hot water and steam from the ground and then use it and return it in the form of warm water in order to lengthen the life of the heat source itself.
Dry steam is one of the three basic designs and it can be described as follows by our newfound information gathered in research on behalf of your St Louis Cooling installation and service near Fenton. “In the simplest design, known as dry steam, the steam goes directly through the turbine, then into a condenser where the steam is condensed into water. In a second approach, very hot water is depressurized or “flashed” into steam which can then be used to drive the turbine.” Stay tuned to further posts on the subject.
We know, based on our recent research on behalf of your St Louis Restaurant Equipment Service near St Louis City, that there are multiple choices in commercial convection ovens on the market today. The trick to finding the best one for you and your restaurant equipment list is to figure out first just what you feel you will need in functions and features. Then, it is always best to read the reviews and narrow your search to as few models as possible. Some of the deciding factors for your oven selection may need to be space and internal capacity needs.
In the article prior to this from your Restaurant Equipment Sales near St Louis City, we discussed the Waring Commercial Convection oven, model number WCO500X. It is a high rated, affordable convection oven that you will see in many small commercial kitchens. This over is loaded with features and the next ones have slightly fewer by design. The Wisco 620 is another commercial oven worth consideration for your list of restaurant equipment needs. This oven is known for its wide range of temperature capabilities and can take the internal temp all the way down to 100 and up to 450. This is amazingly flexible and all-encompassing when it comes to handling things like proofing bread.
The above commercial convection oven is also unique and favorable for its insulated double walls and cool-touch tempered glass door that ensure that nothing can get burnt from touching the exterior of the oven. The removable door and racks make it easy to clean, and three custom baking trays are included with the product. Either this Wisco or the Waring discussed before would both make for excellent convection oven choices, but you will want to compare the capacities to that of others on the restaurant equipment market in St Louis City MO. You will have success with ratings information on sites such as Appliance Magazine and Consumer Reports.
When it comes ovens in the commercial category for your needed restaurant equipment in St Louis near Kirkwood, you will want to shop some of the ones with the best ratings and make sure you get the set up that will best serve you. If, for starters, you are unsure of whether a convection oven is your best bet, you need to read here to find out the details of all that a commercial convection oven can do for your lineup of St Louis Restaurant Equipment near Kirkwood MO.
From our research, we found the following information on behalf of your commercial restaurant equipment installers near Kirkwood, “A convection oven can be used to warm up, bake, broil, roast or even rotisserie food, so commercial kitchens often need a good oven to create their dishes.” It can be tricky to choose just which over or ovens will best serve you and your restaurant equipment needs. If you follow this article, along with the next one, we will give you some insight into the differences in some of the top commercial oven options on today’s market.
The Waring Commercial convection oven with model number WCO500X is a really wonderful choice in convection ovens, with so many above-and-beyond features that you will not want for any extra abilities in your oven realm with this guy in your commercial restaurant equipped kitchen. One article describes it as the following, “A user can set it with a timer or leave it on for an indeterminate amount of time. It is designed for a standard ½ sheet baking tray and has settings for baking, roasting, convection baking and broiling. The clear double pane glass front, stainless steel drip pan and easy to use dials create a fantastic user experience.” Check out the next article for a few other top models of commercial grade convection ovens.
We started a series on cooking equipment for your St Louis MO restaurant, more specifically what pizza ovens you may choose from when purchasing the ovens you need for your pizzeria and its grand opening near St Charles MO. We wrote about some of the research found on behalf of your Restaurant Equipment Service Company in St Louis and decided that we should continue the conversation by going into greater depth about the types of ovens from which you can choose.
We mentioned previously, that there are four types of ovens, these four are also available in different power configurations, basically gas versus electric. “Conveyor, deck, and convection pizza ovens are all available with either gas or electric hookups. However there are some slight differences between gas pizza ovens and those that run on electric. Working with a gas oven is best for the high-volume, traditional pizza maker. These units will produce a crispier crust and cook the rest of your pizza evenly.” Honestly, though, as your American Services Restaurant Equipment Oven installation service will tell you, most of this decision will be determined by what utility your restaurant establishment has available to it. If no liquid propane or natural gas hookups are available, then electric is what you will need and pursue when it comes to your restaurant equipment needs.
Interestingly enough, it is also true that if you are a restaurant who needs or wants to be mobile, you will need electric ovens anyway, as gas hookups are not something that can be moved safely and disconnecting and reconnecting them is also a problem when it comes to safety. “An electric pizza oven is also a better option for businesses that depend on mobility, like food trucks and concession carts, that most likely won’t have access to gas.”
So, you have decided to open up a pizza joint, huh? Well, on behalf of those who service the things that go into your kitchen, we at American Services in St Louis did some research to help you get started equipping your kitchen with the most important of all restaurant equipment for any pizzeria…the ovens. “For any pizzeria, whether it’s a chain or an independent, it’s simply a no-brainer that the pizza oven is your most important piece of equipment. It’s the life blood of your business, the keystone that holds it together, the cornerstone on which you build the foundation, the…OK, you get it.”
Understanding just how imperative the right ovens are on your list of St Louis Restaurant Equipment near St Peters is one thing, but knowing how to go about shopping, choosing and owning the right ones for your place of business is a whole other thing. For starters, there are four main kinds of ovens that can be used to cook pizza. They are as follows: brick ovens, pizza deck ovens, conveyor pizza ovens, and pizza convection ovens. They are listed above in the order of quality too, as brick ovens produce the best results in pizza, and the other three follow behind as listed.
So, why doesn’t everyone in need of St Louis Restaurant Equipment just run out and buy a good brick oven for their restaurant? Well, there are other factors to consider that we discovered when researching the topic on behalf of your Restaurant Equipment Sales and Service in St Louis. “However, as stated above, the problem of finding the right oven for your business isn’t solved as simply as that—you also need to consider how much pizza you want to produce, how much space you have available, what kind of pizza you want to make, and how much money you are willing to spend.” Stay tuned for more pizza oven information in our next restaurant equipment article.
On behalf of your St Louis American Services Restaurant Equipment experts, we are taking time to look into the options you will have in the area of commercial ovens for your restaurant or bakery. We previously looked at the convection oven and discussed the even baking ability these have as a result of the fans they use to circulate the heat within the oven cavity. These are too small sometimes, which led us to examine the possibility of a rack oven in your restaurant equipment needs.
We are now looking at what an artisan baker might wish for. According to one article online, discussing the various oven options, “Artisan bakers may want to perform their craft according to Old-World techniques and traditions.” This puts them into the stone deck ovens, also called hearth deck ovens, which now offer modern heat distribution with an artisan result. The stone slabs works to heat the dough, producing a crust that is thick and chewy, but soft inside. From a service standpoint, we at American Services near O Fallon MO will tell you that these style commercial ovens require little if any service based on the lack of moving parts they possess. This can be a good thing for your restaurant equipment needs and your commercial bakery budget too. Convection has moving parts and therefore an increased risk for service needs down the road. Also, the size restrictions we spoke of earlier are all but gone in a stone slab oven that can have up to four separate chambers to back four different items all at one time.
Finally, your St Louis Restaurant Equipment near O Fallon would like to sneak a peek at the revolution oven. Also known as a revolving oven, these are large commercial ovens with a unique design. They have revolving trays for baking on the inside which give the results of a convection oven and the ability to bake several things at once. Regardless of which commercial oven you choose to add to your restaurant equipment list, be sure to remember American Services of St Louis can handle all of your sales and service needs.