American Services heating and cooking equipment installation near Overland knows that for restaurant owners, keeping food hot is a must to maintain the flavor and safety is a number one priority.
The following guidelines will help restaurant owners ensure that they follow safety guidelines to ensure proper heating of prepared foods;
- Stir foods and keep them covered to help evenly distribute the heat
- Check temperature at least twice with a meat thermometer
- Make sure food temperatures remain above 140 degrees Fahrenheit to keep bacteria at bay
- Any food that has been kept at a temperature below 140 for two hours or more should be tossed
- Only prepare the amount of food needed to ensure left overs don’t go bad
Commercial Good Heating Equipment
There are several types of heating equipment for commercial kitchens that have been designed to keep hot food hot. Tips for safe heating of hot foods include;
- It’s important to preheat any heating equipment before utilizing it for holding hot foods. Placing hot foods in a cold heating receptacle could cause food to reach unsafe temperatures which could put the safety level of cooked foods at risk.
- Keep in mind that different types of food require specific equipment in order to maintain the right temperature
- Remember to stir food and keep it covered in order to evenly distribute and maintain proper heat levels.
- Consider installing drawer warmers, overhead warmers, or merchandise cabinets in a self-serve food bar, while buffet style facilities may prefer to use chafing dishes and countertop warmers.
- Delicatessen style food service businesses may want to consider using round warmers in the front of the restaurant and holding cabinets in the kitchen.
American Service restaurant equipment installation near Fenton knows that from classic cubes to specialized nugget ice, there is a commercial ice machine for any operation. When shopping for a commercial ice maker, take the time to consider what type of ice cube machine would best suit your operation. Restaurants, bars, hotels and even medical clinics and hospitals all have different requirements.
Besides ice types and sizes, there are other factors to consider as well when selecting the right ice machine. Yield, storage capacity and filtration factor into the decision-making process as well. Cubed ice, flake ice and nugget ice are all possibilities here. Flake ice is often used for food display applications. Cubed ice makers are further broken down into full-cube producing and half-cube making versions. Nugget ice is pellet-sized and perfect for frozen drinks or for carbonated beverages.
Ice is something that establishments can’t afford to be short on, so calculating maximum daily usage and making sure to buy a machine or machines that can out-produce demand is vital. It is estimated that 1 and ½ pounds of ice per person in a restaurant setting. Hospitals, on the other hand need to produce around 10 pounds of ice per bed, while hotels need to have machines that can whip up 5 pounds per day, per room.
As for the types of machines, there are under-counter, cube ice, combination ice, flake ice, and nugget machines to choose from. Undercounter ice machines are convenient because they make and store ice in the same unit. Cube ice-makers create ice with a larder surface area for slower melting. Combination machines make store and dispense ice and flake ice-makers are good for keeping food temperatures low and are more visually appealing when on display. Finally, nugget ice machines produce a more chewable type ice, otherwise known as pellet ice or pearl ice.
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restaurant maintenance in Missouri” href=”http://www.as-stl.com/customizable-preventative-maintenance.html”>restaurant equipment maintenance in St. Louis knows that maintenance managers have many options to reduce power usage and extend the life of commercial refrigeration units including coolers, freezers, and ice machines. Here is a short but extremely important list of suggested maintenance tips that you may want to implement at your facility;
– Gaskets: refrigeration systems work hard to achieve proper product temperature. Routinely inspect the door gaskets or seals on all coolers and freezers. Check for tears, rips, or missing magnetic strips in gaskets. If gaskets are found to be worn out replace them immediately. You’re losing cold air, and making your system work harder to replace that air. This increases power consumption and lessens refrigerator systems’ life span.
– Door hinges and closers: most doors and hinges on refrigeration units close properly utilizing spring cartridges. Be sure to inspect these mechanical hinges insure proper operation. Larger cooler and freezer doors- especially walk-ins normally use hydraulic door closers. Doors that are not closed all the way in this matter contribute to excessive run time, inefficient use of energy; shorten the life of the equipment and causes evaporator coils to ice up.
– Calculate accurate internal food temperature: using a product sensing thermometer, is far superior to an air sensing thermometer in refrigeration’s units due to rapidly changing ambient conditions. Refrigeration systems using an air sensing thermometer only reveal how cold the air is in a refrigeration unit at the moment you open it. There are situations when it does not give an accurate picture of a product’s actual temperature. Product sensing thermometers are much more accurate.
To schedule maintenance on your walk in freezer, cooler, or refrigerator unit, be sure to contact American Services refrigeration repair service in Saint Louis MO today. You won’t be disappointed!