Sushi isn't just for traditional Japanese restaurants anymore. From French to haute cuisine, restauranteurs all over the country are experimenting with adding a sushi bar to their restaurant line up. And why not? Crude has long been a staple of fine dining, and the knife and flavor techniques used for sushi are a great showcase of talent for many chefs. Just make sure you're using the right equipment when handling delicate, raw materials - we have an excellent line of Hoshizaki cases to keep your sushi cold and fresh.
Ice machines are made up of a lot of parts. One of these parts is a condensate drain pump, and it's an important part. If this pump goes bad, your ice machine could flood your kitchen floor! We're going to talk about what this pump does and about some of our pump models.
If you put a cold drink outside on a hot day, the outside of the glass will begin to get wet from condensation. On a drink, it can make the glass slippery and make you drop it. The same principle happens in an ice machine refrigeration unit. The process of making ice can cause components to gather condensation. This condensation eventually gets heavy enough to drip down. This must be eliminated before it can cause damage.
A condenser drain pump takes care of it. C
When some of our staff were young kids, we loved going to Chuck E. Cheese's. It was a delightful wonderland of animatronic animals and pizza that was divine, at least for a kid's tastebuds. It was one of those places which struck wonder in our hearts and we remember it fondly. As adults, we might have lost that wonder.
So, Chuck E. Cheese's is putting in some bar refrigeration to serve beer and wine to its adult patrons who are there to watch their kids be kids. It’s an attempt to appeal to Millennial moms who need that little extra boost in the world. This comes from a statistic which says that kids want to go to Chuck E. Cheese’s once a month, but the average parent only wants to take
Summer is in full swing and the yearly demand for packaged ice is at its peak. Convenience stores, catering companies, marinas, hotels and other packaged ice distributors benefit from the seasonal rise in ice sales, but packaged ice sells throughout the rest of the year as well, especially around holidays.
If you sell or provide ice in bulk, it’s important to know a few things about ordering and purchasing wholesale ice bags. There are many options in terms of size, types, materials and printing, so we’re here to give you a few tips on choosing the right plastic ice bags for your needs.
Poorly manufactured ice bags cause problems - they can be difficult to fill and if
Ice scoops need respect. Why? They're a big route for contamination of your ice machine if they are used incorrectly. The same measures which you taken to protect food from contamination should be taken to protect the ice from contamination.
Ice scoops not only help people dig for ice, but they also keep people from touching the ice directly if used right. Some models have hand guards to allow deep digging into your ice bin, but all care should be taken not to touch ice while using a scoop.
These scoops should be outside of the machine rather than stored inside. Condensation can collect on the handle and drip into the ice bin if it is stored inside. Keep it outside. There are special racks you can buy to keep them near the machine.
Ice scoops can also
We talk a lot about sanitation on this blog because it’s so important. You never know when contamination will take hold in a bin. But sometimes it’s obvious, and a little gross. Many people fear using hotel ice bins just for this reason.
A British man decided to take a trip to Orlando to visit Universal Orlando. He stayed in the Hard Rock Universal Orlando. He also got very drunk. While stumbling around the hotel, he decided that it would be a good idea to urinate in a hotel ice bin. He got caught of course. The police were called, shouting ensued, and the man was arrested for disorderly conduct.
The hotel confirmed that the ice machine was removed so it could be
There is an essential accessory to every ice machine. Most people never even think about it until it’s missing. It keeps ice from becoming dirty. It fills bins and glasses without complaint. We’re talking about the humble ice scoop.
If you’ve been reading our blog, you’ve read many articles about what happens when employees scoop ice with their hands. That causes bacterial infections that could dirty the entire bin, make your customers sick, and give your restaurant a black mark on a health inspection. Scooping ice with a glass is almost worse. Ever try to find broken glass inside of a bin of ice? It’s impossible to get it all. The whole batch must be dumped so the bin can be cleaned.
One of the brands of scoop we sell is Browne Foodservice. They come in several different sizes and materials, have
One of the confusing parts about buying an ice machine is that the ice machine and the bin are normally two separate components. The reason for this is that different industries have different needs for storage. An establishment which is fairly low volume needs a bin with less capacity than its higher-volume counterparts.
When ordering a bin, you need to make sure that the ice machine you choose is compatible with it. A seal is formed between the machine and the bin to preserve the ice. The wrong combination could be costly.
Another thing that differentiates a bin is whether or not an anti-microbial treatment has been applied to the surface. Some bins also have UV lights for additional protection. An ice scoop
We’re seeing reports of another ice machine at a VA hospital that’s testing positive for Legionnaires’ disease. This time, it’s in Tampa at the CW Bill Young VA Medical Center.
A 64-year-old man died of pneumonia and also tested positive for the disease at the center. The VA has mentioned that the man died of medical complications. The hospital itself cannot confirm that the patient was exposed to the deadly bacteria while at the center.
The VA and other hospitals do routine testing for the bacteria that causes Legionnaire’s disease in order to prevent such an outbreak from happening. It takes vigilance and a clean water system to make sure that these types of incidents don’t happen.
At the VA, there were
Chip warmers are an essential tool in the arsenal of any Mexican restaurant. Whether you’re talking about freshly fried (or baked) tortilla chips that just came out of the cooker or you’re looking at giant commercial grade bags of tortilla chips, that chip warmer will give your customers that feeling like their chips are coming out fresh no matter when they were cooked.
The chip warmer you get depends entirely on the volume of your location. If you need a large quantity, you’ll need something like the Carter-Hoffman 44 gallon warmer. If you’ve got a restaurant where there are more patrons who want the hamburgers and you’re not placing free chips onto the table, you might be more inclined to go with the