So, you have a great restaurant concept, but you want to start a bit smaller than a brick and mortar store. Food trucks have been growing in popularity as more social media savvy consumers utilize Twitter and Facebook to follow their mobile food stations and find gourmet meals at great price points. However, there is still a lot that goes into a food truck operations. Here's what you should know:
1/ Commissary, commissary, commissary. Even though you may be a mobile operation, you still have to practice strict food safety guidelines when working with the general public. You will need a commercial grade kitchen with current grade health inspections in order to operate your truck. Instead of opening your own, find a local one willing to rent out space. Most commissaries are in large warehouses and will welcome the additional business!
2/ Equipment, equipment, equipment. Although you can find a decent food truck second hand, make sure your equipment is
A dishwasher is a must in just about every restaurant, but some eateries need something with a bit more oomph. Take a bakery for example. Bakeries use a lot of large sheet pans, dough hooks, and other big items that wouldn't work well in a usual dishwasher. That's why there are special pot and pan washers for the heavy duty stuff.
Here's an example of one, the Insinger SW-25-F. This is a front-loading 25 pan capacity pot & pan washer, and it's quite big. The unit stands around 7 feet tall, 4 feet wide, and a little over 3 feet deep. The interior clearance is around 30”. So if you've got a lot of sheet pans, this unit should be able to get a lot of them cleaned at once.
But what about all that sticky dough? The Insinger SW-25-F has a built-in boos
Cleanliness is next to godliness, or so we’ve heard. What if you could have your cleanliness in just under 2 minutes? The Jackson Conserver commercial dishwasher does just that. This door-type dishwasher is a low-temperature phenomena that has a removable soap screen and a built-in waste accumulator to help ease concerns of busboys and dishwashers everywhere.
The low-temp means that the washer uses chemical sanitization. This is good for many reasons. Many dishes break when they go through a high temperature wash. Using chemical sanitizer also means that less water is used. Th e three built-in dispenser pumps allow you to use a range of chemicals for your preferred mix.
The Jackson Conserver was meant to be cleaned ea
Call us crazy, but the first thing that some folks here at Ice Machines Plus think about when they think of bars is the equipment behind the bar. We might not care that the bartender can make a flaming Bob Marley, or put out the rainbow drinks, but we do want to make sure that the bartender is able to serve all of his or her patrons in the best time with the best tools for the job. And one of the most important tools is the undercounter dishwasher.
For those medium sized busy bars, one of the most potent tools that you can have on your side is the Moyer Diebel undercounter dishwasher. Having an unde
Running a restaurant takes a lot of moving parts. It’s like a symphony of personnel, all of them doing their job (or jobs) to make beautiful kitchen music. There are a few folks who are players within that symphony who don’t necessarily get the praise that the concert master does. We’re talking about the dishwashers, the (sometimes) second tubas of the restaurant world.
While these guys aren’t necessarily going to be the ones whose names are on the placard out front, they’re still very necessary to the functioning of the restaurant. Think about what would happen if you didn’t have clean dishes on which to serve those customers? It would shut down pretty quickly. To do their jobs properly, though, they need a fantastic dishwasher on their side.
If there is ice there will be dishes, and nowhere is this more evident than a bar. Bars go through lots of ice every day for mixing drinks. They also go through a lot of glassware that must be cleaned and sterilized between customers. That’s why a glasswasher is an essential piece of equipment for any bar.
A glasswasher is much like a dishwasher, but with a few differences. They’re much smaller than a standard dishwasher. Anything bigger than a long-stemmed wine glass won’t fit. The racks may hold only glasses or may have a section for saucers, but not plates. Different models may also have special features suited to the bar industry.
For instance, the Fagor AD-21W does a final “Manual Cool Water Rinse
Yesterday we talked about conveyor dishwashers and all their fancy features. Not many businesses need that much power though. What if you just need a simple dishwasher? How would you know?
The answer lies in how many racks you need to wash per hour. A standard dishwasher rack is a 3’ x 3’ piece of plastic much like a home dishwasher rack, but sturdier. The more racks a machine can wash per hour, the higher the price and the space necessary to operate the machine.
Most dishwashers have a minimum wash rate of 20 racks an hour, or a rack every three minutes. If you need to wash fewer racks than this, then your decision may be better guided by whether you prefer an undercounter model or a door-type model
Dishwashers come in all shapes and sizes for commercial settings, but one type stands out if you need a constant stream of clean. That type is the conveyor dishwasher. Think of it like a car wash for dishes. Dirty racks go on one end, clean dishes come out the other ready for reuse.
Some units are quite small, while others are very large. The size you’ll need depends on how many racks per hour you need to wash and whether you want additional components like a booster heater or a drying unit. One of our smaller units, the Fagor FL-200W-NB, can wash up to 150 racks per hour and is insulated for sound so it can be used in larger bars and restaurants. However, it does not have a boo
We recently had a real treat: an opportunity to stay at one of the hotels in the area. Being a supplier to the restaurant business, we can’t help but notice how people run their bars, restaurants, and other food service areas.
Since it was a trip for pleasure, we didn’t ask for a tour behind the scenes. What we did notice, however, was that on the Friday night that we went to the hotel bar, he was the busiest man in the house. He was taking care of folks for the playoff games, fielding questions from patrons, and simultaneously mixing drinks. Another thing we noticed was that there was a huge pile of glasses piling up in his 3-area undercounter sink.
You might be taking great care of your commercial dishwasher, but there will come a time when all of the maintenance that you’re doing can’t keep up with the rate of deterioration. It will become necessary to replace your commercial dishwasher sometime, but it will give you some warning signs before it gives up the ghost.
There are three primary reasons to replace equipment:
- It’s breaking down too often
- It’s too old
- It no longer fits your needs
When you buy a new dishwasher, you’re looking at a good ten years or so of service. The warrantees last for a few years, but after a while the machine becomes a service