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.