Monthly Archives: April 2015

  1. Ever Used a Tilting Skillet?

    Ever Used a Tilting Skillet?

    Have you ever heard of a tilting skillet? First, picture a regular skillet. A skillet is a very useful piece of equipment in the kitchen. You can scramble eggs, sautee vegetables, and braise meats. If you take a skillet and smash it together with a stock pot and a steamer, then give it a tilt, you’ve got a tilting skillet.

    Why is a tilting skillet useful? It lets you do the same things a skillet does, but at a much higher volume. Need to cook scrambled eggs for the entire school in one go? Use a tilting skillet. Need to braise a huge chunk of meat without tying up your oven? Tilting skillet. But why tilt the skillet? On the front of a tilting skillet is a place where a serving container can rest. Just scoop out what you need, hand off the tray, and put on a fresh one for the next run.

    Many cooks use these solely as a braising instrument. Braising makes tough meats tender, but it requires long cooking in liquid. Many tilting skillets have a braising top that can fold over the bin to trap liquid. The tilting feature makes it easy to slide that huge roast out and into a pan without fear of dropping it.

    Don’t tie up your main stove if you don’t have to. Check out our selection of tilting skillets today.

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  2. Stock Pot Stoves are a Must for Great Soups

    Stock Pot Stoves are a Must for Great Soups

    Every restaurant needs a stove. No fire, no cooking. But they don’t need just any kind of stove. A small home stove is the wrong tool when you need to cook a lot of food all at once. Sometimes even a standard commercial stove isn’t enough to do the job.

    Take cooking stock. Reducing a stock down can be an all day job. Your chefs need a place where they can put their largest stockpot down and let the stock cook without it getting in the way of normal operations. Empura sells a special one-burner stove just for this purpose.

    It’s the Empura EMHP-1HD, a one-burner heavy-duty stock pot range. This 18” wide by 24” deep stove can handle even the largest of stock pots. The three-ring burner assembly lets cooks precisely control the heat. One knob controls the outer burner to keep a stock cooking, while the second knob controls the two inner burners to get a stock quickly up to heat. A standard gas burner may not have enough oomph to really heat up a huge pot of liquid. This stove can do the job.

    The stove is only 22” high with 4” legs, perfect for tucking out of the way of normal kitchen traffic. The burners are made out of cast iron while the body is made of stainless steel and has a drip pan for easy cleaning. The Empura EMHP-1HD runs off natural gas, though a propane conversion kit is available.

    Don’t let your stocks rob your stove of space, or take forever to cook down. Try out a stock pot stove and you’ll be amazed at how much easier it is to make awesome soups.

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  3. The Empura ETP-10T Microwave

    The Empura ETP-10T Microwave

    If you go to a fancy restaurant, you may think that a microwave might be banned from the kitchen. Perhaps in some fancy restaurants, but many places do use a microwave for quick reheating tasks. Despite what purists might think about the ease of using a microwave and the subtle changes they can do to a food’s texture and taste, many microwaves in restaurants are seeing heavy use.

    Commercial microwaves are pretty simple devices. One example is the Empura ETP-10T. This 1000w stainless steel microwave oven holds 0.9 cubic feet of food, yet is only 21” wide. It has a stainless steel interior and exterior and a ceramic bottom for easy cleaning. 10 programmable settings and three power levels will help your staff reheat anything on your menu, and the clear display will help them notice if anything is boiling over.

    It has everything you’re looking for in a microwave. It’s easy to clean and easy to use. There is also an optional microwave shelf that you can purchase to mount your microwave on any wall of your kitchen. This keeps it out of the way of busy cooks.

    If you need a commercial microwave, the Empura ETP-10T is a good and affordable commercial microwave that’s good for just about any restaurant’s need. We also have many other microwaves. Check out our supply by browsing our website.

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  4. Candy Slicers make Fudge Easy

    Candy Slicers make Fudge Easy

    Candy making is a very fine art. It’s much more difficult to manipulate sugar than the people on the cooking shows let on. Depending on the temperature of the final mixture, sugar behaves in different ways. It can turn into sticky balls, hard candy, smoky caramels, and much more. You can beat air into it and turn it into fondant, or put a stick in there and make lollipops.

    One of the trickiest parts of working with sugar is cutting it. It sticks to everything. There are tricks you can do, like oiling your knife, but that can leave an unwanted residue. You have to work very quickly and precisely. Cut too soon and the mix will flow back into itself. Cut too late and it’ll be too hard to cut.

    Professional confectioners have a variety of special tools to help them get those perfect cuts. One of these is the Matfer mini guitar candy slicer. This machine is great for cutting out sticks of candy or fudge from a big block. Think of it like a cheese slicer on steroids. Just put the block of candy on the slicer and pull the lever down. Little wires will slide through the block to separate the candies. Our model can hold a block of candy 17.5” by 13.125”, which is quite a lot of candy!

    Don’t waste time trying to cut a big block of fudge with a knife. Do it in one go with the Matfer mini guitar candy slicer.

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  5. Don't Waste a Burner on Rice

    Don't Waste a Burner on Rice

    Rice is a pretty simple dish to make if you’re making a standard long grain rice. Add one part rice to two parts water in a pot. Bring it to a boil, then put a tight-fitting lid on it and turn the heat to low. Check it around 20 minutes later and you’re done. But that doesn’t always work in the commercial world.

    Most chefs need all their burners for cooking meals. Occupying a burner just for rice is out of the question. Also, certain kinds of rice require different water and time ratios. And when you’re cooking a lot of rice, it can be difficult to get the top of the rice done without burning the bottom. Enter the rice cooker.

    Rice cookers come in both electric and natural gas varieties, and vary by capacity and features. Some models can be programmed for different kinds of rice or to hold rice at a particular temperature. Many rice cookers can also double as emergency steamers. They’re very simple to use. Just add rice and water according to the cookers directions, shut the lid, and start the program. Some buffet restaurants even use their rice cookers as the serving dish. You can also use rice cookers for other dishes that need steam like red beans and rice, paella rice, and more.

    So stop wasting a burner. Pick up a rice cooker from our wide selection and you’ll never have to worry about a prep cook burning your rice again.

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  6. Blending and Mixing and Processing, Oh My!

    Blending and Mixing and Processing, Oh My!

    You’ve got a lot of choices at your disposal when it comes to preparing your food. It’s important to have the right tool for the job.  You’ve got blenders, mixers, food processors, and more available, each with their own purpose in the kitchen.


    With blenders, you can create a smooth texture throughout your dish.  They’re especially great to have in the creation of salad dressing and sauces.  You can also do other things, like making lightly crushed ice to creating heated soup with some of the newer blenders.

    There are also immersion blenders which are used specifically for blending items slowly inside of a bowl. An immersion blender is especially effective when you’re making soup purees. It’s safer too, since you don’t have to pour hot soup into a blender bowl.


    It’s the attachments which make the mixer so versatile.  Having a mixer on hand in a bakery is a necessity, taking off several hours of work within the shop.  It prevents quite a lot of kneading, to be sure. But any restaurant that needs to mix a massive amount of food can use a commercial mixer to make it faster.

    Food Processors

    Food processors are effective for just about anything you can do with a knife or a grater, depending on the attachments. While the cuts won’t be as even as doing it by hand, it makes the job far faster. And what kitchen doesn’t want to save time?

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  7. Why your Restaurant Needs a Digital Marketer

    Why your Restaurant Needs a Digital Marketer

    Running a successful restaurant takes juggling a lot of plates. There’s the front of the house plate, where you’re making sure that all of your wait staff is on the same page. There's also the back of the house plate, where your chefs have to know how to cook the food and get it out in a timely manner.  Then there’s administration, human resources, and the giant plate of marketing, including digital marketing these days.

    Digital marketing for restaurants consists of a lot of plates.  There’s the SEO side, there’s the blog posting side, there’s keeping the websites up to date, there’s communicating with people about your product, and more.  It can often get out of hand – but you’re doing your restaurant a disservice if you don’t at least have one of those marketing plates in place.

    Here are 3 vital reasons why your restaurant should have at least one dedicated digital marketer on staff.

    Your restaurant will make more money

    Yes, having a digital marketer on staff will bring in more money.  Basically, it’s a percentages game, and if they’re able to bring in more people, you make more money.  Let them come up with the crazy creative ideas, and see what they can do to bring people into your restaurant.

    You will be more effective

    You have a ton of plates all spinning in the air, and all of them demand that you pay them at least some attention.  Having a digital marketer on staff for your restaurant will allow you to be more effective with your duties.  That delegation can bring you a bucket of cash.

     You might be able to sleep at night

    Every restaurant owner that we’ve met seemed to have a little trouble sleeping at night because there never seemed to be enough hours in the day.  Because you have a marketer on staff, that part is taken care of, so you can at least pick up a few zz's.

    Digital marketing combines everything having to do with the website into one neat little package.  Some marketers pay attention to specific facets of the strategy, but all of them will help you create the restaurant you want.

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  8. Upgrading your Home Kitchen with Pro Equipment

    Upgrading your Home Kitchen with Pro Equipment

    It may be that you decided to come to this site because you want to spiff up your home kitchen with some professional equipment. Perhaps you are a professional chef that wants certain gear at home, or you’re a wise homeowner that wants gear that’s built for the commercial environment. Here’s what you need to know about outfitting your home with commercial gear.

    The biggest thing that separates home kitchen equipment from commercial equipment is durability. The material of choice is stainless steel, which doesn’t rust and is difficult to bend by physical damage or by heat. Restaurants must make a consistent product every time, and stainless steel helps them do it. Some things like baking sheets are made of aluminum, but the material is much thicker in commercial gear. Two more advantages to stainless steel and thick aluminum is that they are very non-porous and easy to clean.  Non-stick coatings will flake off and cast iron is difficult to maintain due to its porosity and tendency to rust.

    Another thing that sets apart professional gear from home gear is size. Commercial kitchens are used to cooking in quantities far larger than the average home. You may need to do some searching to find a pot or a baking sheet that can fit on your burners, or even in your cupboards.

    If you’re thinking of making a big purchase like a stove or an oven, do your research. Find out what size gas connector or how much voltage your current stove runs on. The last thing you want to do is buy some swank gear and find out it runs on 220V. You don’t want to have to cook in your laundry room. Also check sizes against your current equipment so you it will fit, or make plans to remodel your kitchen.

    It may also prove educational to walk into a physical restaurant supply store so you can get an idea of what is available. Restaurants that order things off of sites like ours already have a good idea of what is out there, but a home cook may want to get some hands-on education first. That said, if you do know what you want we’re more than happy to sell you any of our items.

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  9. Winco Chafing Dishes

    Winco Chafing Dishes

    Continuing our theme on fire, today we’re going to talk about chafing dishes. Chafing dishes are decorative portable containers for serving buffet items. They have a ledge on the bottom for holding a heat source. Many restaurants use them to put hot items out on a buffet without using heat lamps, which can dry food out.

    Winco makes a large variety of chafing dishes. There are several things to consider before choosing one. First, how much capacity do you need per dish? Most chafing dishes come in 6 quart and 8 quart sizes. Second is features. Most restaurants will need more than one chafing dish. From there, it’s a matter of choosing what decorative features you want. Round or rectangle? Metal accents or not? Mirror finish, or not? Utilitarian or upscale? Lids that open in several ways? The choice is yours.

    The prices range widely depending on the features you want. You can get a simple chafing dish for around $30 or get an extra heavyweight one for over $300. There’s lots of options in between though, so start with thinking about your features and that will guide your price.

    Once you’ve decided on a dish, don’t forget the fuel! We sell that too here at Restaurant Supply. Chafing dishes are sturdy and last for quite a long time, so why not splurge on the model that compliments your restaurant the best?

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  10. Meet our Empura Line of Combination Stoves

    Meet our Empura Line of Combination Stoves

    All restaurants run on two things: knives and fire. Today, we look at fire. Ovens and stoves are a requirement for any kitchen. Today we want to show you one of our favorite brands. Empura makes combination stoves and ovens perfect for your restaurant.

    Take the Empura EMS-36. This compact 36” unit has six gas burners and a gas oven, built in crumb tray, and a telescoping top front ledge to hold dishes. The range is made of stainless steel and aluminum and is very easy to clean no matter what you’re cooking. The oven has three rack positions and a wide range of temperatures, from 122 F to 608 F via thermostat control. It is built to American ETL standard.

    If you need something a little smaller, the EMS-24 is a 24” range with four burners and a gas oven but with all the same features of the EMS-36. It’s perfect for restaurants that are tight on space. If your kitchen is roomy, or you really want to show off, the EMS-60 comes with 10 burners and two full ovens, enough to keep even a large restaurant hopping well.

    We think you’ll be pleasantly surprised at the price too. Empura ranges are quite affordable and durable. If you’re in the market for a range, you can’t go wrong with an Empura.

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