kitchen

  1. Charbrolier Cleaning

    In a restaurant kitchen, charbroilers are an excellent way to sear beautiful brand marks and impart a light smoky flavor onto proteins, fish and vegetables. However, to achieve consistent brand marks and the best release of product off of the cooking grid, routine cleaning and “dressing” of the top surface of the cooking grid with a light coat of oil (typically with vegetable oil but any variety of oil will do) are recommended. Charbroilers typically have cast iron or stainless steel grates. To dress the cooking grate, make a “jelly roll” out of a kitchen towel by folding it in thirds, rolling tightly and tying with butcher’s twine. The final roll should be about 4-5” long and about 2 ½-3”in diameter. Keep this roll in a 1/9th size pan next to the broiler filled with a small amount of vegetable oil. Wipe the cooking grates to remove any debris and then, using tongs, grab the roll and sweep the grates, coating lightly with oil. Repeat as necessary or after each product drop. At close of service when it is time to clean the unit, allow charbroiler to run on max for ten minutes and then turn off all sections. Wipe the cooking grids and allow the unit to cool completely before attempting to clean. Once the unit is cool, remove the cooking grids and set aside. Clean places where fat, grease or food may have accumulated. Deflector trays and crumb trays should be emptied and cleaned regularly. If cooking grids are heavily soiled or show a large amount of carbonization, they can be soaked in a commercial degreasing solution as necessary. If de-greasing is required, carefully remove top grates and submerge in cleaning solution. Rinse completely with clear water and dry before returning to the unit. Do not drop cooking grids, as it may cause damage and may require replacement. About Vulcan Equipment Vulcan, a division of ITW Food Equipment Group LLC, is a leading manufacturer of cooking equipment in the U.S. with a broad line of products including ranges, convection and combi ovens, fryers, griddles, charbroilers, steamers, braising pans, kettles and heated holding cabinets. Vulcan sells both to the foodservice and food retail end-user segments, including chain and independent restaurants, hospitals, assisted living facilities, nursing homes, K-12 schools, colleges/universities, hotels, casinos, recreation, corrections, and grocery stores.
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  2. Kitchen Checklist

    Kitchen Checklist

    Do you have a kitchen checklist? No? Well, we got just what you need!
    it's important to have a checklist so that you don't forget anything! Here are some important supplies.
    1. Chef's Knife - Easily one of the most versatile and useful knives there is. Having this knife in your kitchen will ease the load tremendously!
    2. Broiler Pan - Cook food with precision and provide crisp browning like you get on a grill by using high, direct heat. The rack and pan that comes with your broiler encourages even cooking and allows excess juices to drain from the food.
    3. Casserole Dish - Make your deep dishes in the oven and use as a serving vessel.
    4. Salad Spinner - Add a sufficient amount of water to rinse your greens thoroughly than drain it quick, easy, and efficiently.
    5. Commercial Fridge - Keep your food nice and cool ready to serve when needed. Store your food in a reliable fridge.
    6. Baking sheet Pan - Great for baking bread rolls, pastries and flat products such as cookies, sheet cakes, Swiss rolls and pizzas!
    7. Stock Pot - Ideal for cooking, boiling soups, and sauces, and even steaming vegetables, stock pots are the deep workhorses of the rangetop. Constructed from either stainless steel or aluminum for durable cookware.
    8. Spatula/ Scrapper - Made of metal, plastics, wood, rubber or silicone rubber. In practice, one type of scraper is often interchanged with another or with a spatula for some of the various uses.
    9. Stirring Spoon - A versatile spoon can be used for stirring sauces and soups or for mixing up batter for cakes, brownies or fudge.
    10. Tong - Avoid potential food contamination by employees or customers by using the appropriate kitchen tongs to pick up food items for plating or moving food into storage containers. From heavy duty plastics to durable wood and stylish stainless steel, kitchen tongs are available in so many styles for so many applications.
    11. Ladle - Ideal for portioning and serving a large variety of foods, including soup, sauces, dressings, and punch, Kitchen ladles come in a number of styles and materials. From metal to polycarbonate and silicone, serving and cooking ladles are available to accomplish many tasks in your foodservice operation.
    12. Oven Mitts - Oven mitts allow your cooks and wait staff to remove hot pots and pans from the range top and from oven compartments.
    13. Thermometer - Accurate thermometers are a must for monitoring temperature of foods and ingredients. Precision thermometers are manufactured to high standards and incorporate current technologies to help you keep your customers and employees safe by always telling you how hot or cold the food products are.
    14. Blender - From smoothies and soups to salsa and sauces, commercial blenders can make short work of these menu items.
    15. Dish Rack - Dish Racks are designed to hold as many dinner plates with ample space between them for cleaning and sanitizing chemicals to properly wash their dirty surfaces. Dish rack extenders allow the use of the same racks for different sized plates. Flatware racks can be full or half sized. Open, all-purpose racks can be used for a variety of applications.
    16. Trash Bin - Trash cans are needed in all types of business, from restaurants and bars to offices and schools. They keep trash in one location, make it easier for your staff to clean, organize recyclable trash, and keep your business trash free. We offer commercial trash bins and trash cans of all shapes and styles, so you can find one that meets your needs.
    Others include!
    Cutting Board, Mixer, Knife Sharpener, Slicers, Oven, Sinks, Rangers
    Now you are ready to get your “Kitchen” on!

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  3. Material Matters When it Comes to Cookware

    Material Matters When it Comes to Cookware

    When it comes to cooking, any chef can tell you that pairing the right tools with the right methods is a vital component to getting the results you want. That need to use the right tool extends even down into the materials that the tools are made of--especially when it comes to cookware. Although anodized aluminum and stainless steel have been trendy for several years, and more and more silicone baking supplies seem to be developed every year, it can be difficult to know which material to invest in. Ultimately it comes down to what tasks you’re doing, and what kind of budget you have at your disposal. Of course, any good restaurant supply store carries cookware in all kinds of shapes and sizes, as well as a variety of materials, but having a starting point in making your choices can make a big difference.

    Cast iron is a tried and true favorite in both commercial and home kitchens, and for good reason: it’s durable, versatile, and relatively inexpensive compared to some other materials. For searing well as stovetop-to-oven applications, its difficult to beat, as the material retains heat extremely well, and distributes it throughout the cooking surface. While it can take time to heat up fully, cast iron can take a huge amount of heat, again and again, without warping or wearing out. The downside to this is that acidic foods and sauces are not always best-suited for the surface, and of course there is the requirement to regularly “re-season” the cast iron to maintain it’s almost-non stick properties. It also isn’t the best for delicate foods like eggs.


    Stainless steel is also a popular option in home and commercial kitchens alike, largely because it tends to be more lightweight than cast iron, as well as rust-resistant and easy to clean. However, stainless steel doesn’t typically conduct heat as well as cast iron does, so most heavier pieces will include a layer of copper or aluminum in the bottom for better performance. Dishwasher safe, and resistant to scratches and dents, it’s an excellent material for a wide range of cooktop uses from soups and stocks to sauces. It tends not to be a great surface for cooking eggs on, lacking non stick properties, and it can be in the pricier range, but general purpose cookware in stainless steel is highly reliable.
    Aluminum, being the least expensive metal in use for kitchen materials, tends to also be one of the most popular, especially for those on a budget. From sheet pans to sauce pans, cake molds to pie tins, it’s a versatile material that does clean easily, and has the benefit of being widely available. Its downsides are worth considering when it comes time to purchase, however: while aluminum heats quickly, it also loses that heat quickly. In addition, untreated aluminum is not great for acidic dishes--the acid can leech the aluminum into the liquid, creating metallic taste and, in large doses, toxic reactions. But this can be overcome by using coated aluminum.
    Finally, silicone, which seems to be appearing more and more in baking materials as well as cooking tools--though not, thankfully, as a material for pots and pans themselves. Silicone makes an excellent material for baked goods like cakes and muffins, being non-stick and flexible. It also makes it possible to created molded cakes easily, and is durable enough to stand up to aggressive washing and high heats. Since silicone doesn’t conduct heat itself, there’s no browning that occurs where objects are in contact with the surface--but this can be an excellent thing, and the insulating properties mean that it cooks gently and evenly.
    When it comes to cookware, the best approach is to include a mixture of materials; each popular surface has its own particular strengths and differences. Depending on what you do most in the kitchen--whether it’s searing and long-cooking stews, soups and sauces, sauteing or pasta, or baking--the materials you buy will inform how well the end result comes out. Restaurant supply stores carry all kinds of cookwares in all kinds of materials, so use this guide as a starting point to finding the right tool for the right applications, and take your cooking efforts to the next level.
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  4. How to Defuse Angry Customers

    How to Defuse Angry Customers

    Customer care is the most important activity that happens within any restaurant.  The customer is the one who will recommend your restaurant to others and get word of mouth advertising going.  They also have the power of the complaint, and can persuade their friends to stay away.  When working with sourpuss customers, the biggest impression will be made on how your staff recovers from the complaint.

    Out of the top customer complaints for restaurants, two of them are related to the server, two of them are related to the cleanliness of the restaurant, and one is related to the food coming out of kitchen.

    What is the problem?

    The service professional’s first job is to find out about the problem, listening to the customer as best as possible.  There are indeed times that the customer might have had a bad day and wishes to complain.  As the wait staff, it’s necessary to figure that out and take appropriate measures.

    Acknowledge the problem

    Acknowledge that the customer has a problem, mentioning that you can see it from their side and that they have a point.  The next step after apologizing and acknowledging the issue is actually seeing what can be done.

    Fix the problem

    The best thing to do here when you’re needing to fix the problem is to ask the customer what they want to have happen in light of the affront.  Sometimes, the customer suggests something a little too bold, but most times they have something already reasonable in mind.

    Take the time to go just a little further with the service.  If you comp the food, perhaps give a gift certificate for the next visit.  Give them a free drink, or just do something that takes the customer a little off guard with going above and beyond.

    Close with Thanks

    Your customers remember the little things that you do to make their experience that much better.  Thank the customers for bringing whatever issues that they have with your restaurant up to you.  The reason being is that they’re allowing you to get insight into how you can fix the problems in the future.

    Discuss and Defuse

    At the next team meeting, it’s best to talk about the problem as best you can.  Maybe there needs to be further attention paid to the cleanliness of your store.  Maybe temperatures are not the best that they could be.  Perhaps you’ve got some servers who aren’t at their best.

    There are always ways that you can correct the issues that you’ve got within the store.  You’ve got an amazing amount of options which go above and beyond, and that’s what it takes, because everybody has the potential to be your most loyal fan.

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