Restaurant Timers

US Foods Culinary Equipment & Supplies now offers Venezia II Espresso Machines. These machines can add revenue to your operation by offering quality after dinner coffee options in all styles of restaurant and catering establishments. Available in single or double machines, these easy to operate espresso machines are a solid investment for your business. Offering espresso and cappucino drinks will help your check average by increasing sales of desserts as well. Who can pass up a nice chocolate dessert complemented by a hot, frothy, and delicious cappucino, latte', or mocha? Certainly not yours truly!

Here are some features of the Venezia II single and double espresso machines:

• Microprocessor technology allows for ease of use
• Touch pads and LED display
• Automatic functionality for single or double espressos or manual continuous flow
• Dual pressure gauge allows readouts for both dispensing water and boiler steam pressure
• Sight glass for monitoring water tank level
• Auto-cleaning function
• Hot Water dispensing valve

We've got some great accessories available to complement these machines. The espresso filter and accessory kit  (product 1720739) includes two stage filter, dump box, steam pitcher, tamper, measuring spoon, and cleaning pods. The espresso bean grinder (9664194) has a 3 lb hopper capacity with timer, adjustable grind setting, removable drip tray, and universal tamper.

Features of the FMS series mixers:

• Variable speed DC motor technology allows shifting speeds while running without wear or internal gears or belts
• 5 speeds including a blend speed; FMS60 has 6 speeds
• Two-point mounting system that allows the bowl to be set on the cradle and then locked into place rather than fitting a ball into a hole on the pedestal
• Spiral hook dough, wire whip, batter beater, stainless steel bowl, and ingredient chute are standard
• Chip resistant epoxy paint for easy cleaning
• Interlocked bowl guard and bowl lift

• 1-1/8 cups warm water
• 2 tablespoons olive oil
• 3 tablespoons grated Parmesan cheese
• 2 tablespoons granulated sugar
• 3 teaspoons garlic powder
• 1-1/2 teaspoons salt
• 3/4 teaspoons chopped fresh basil leaves
• 3 cups bread flour
• 2 teaspoons active dry yeast
• 2 tablespoons butter 

• Place water, olive oil, cheese, sugar, garlic powder, salt, basil, flour and yeast in bread machine pan.
• Select dough setting and turn machine on. Check dough after 5 minutes.
• When completed, remove dough and place onto lightly floured surface.
• Divide into 20 portions.
• Shape each portion into ball, then roll into 9 inch rope.
• Place on greased baking sheet.
• Cover with moist paper towel or cover and let sit sit for approximately 40 minutes in warm place. Portions should double in size.
• Bake in preheated oven at 350 degrees for 18 to 22 minutes, or until golden brown.
• Remove breadsticks and place on cooling rack.
• Melt butter in microwave for 20 to 30 seconds.
• Brush warm breadsticks with melted butter and serve immediately.

• Commercial Baking Pans
• Microwave Ovens
• Restaurant Timers
• Pastry Brush
• Commercial Cheese Grater

April 22 marks the 40th Anniversary of Earth Day, and in honor of that, we will be posting information and tips on how to conserve energy and make your food and beverage establishment both more green and more profitable! Many foodservice equipment products are equipped with energy efficient features, and larger equipment can earn an Energy Star rating by meeting regulated standards for energy efficiency. Certain practices by foodservice personnel can save both natural resources and operational costs.



Each day this week, we will feature an article or information that will be helpful in your attempts to be more green. These will supplement material that we have previously featured in our Superior Connections blog. After reviewing the information, be sure to visit  our Superior Products Restaurant Equipment and Supplies website, where you will find energy efficient kitchen cooking equipment, such as restaurant ranges and gas deep fryers.

Below are some tips for lighting. The Energy Ideas Clearinghouse has compiled this useful Energy Efficiency Fact Sheet for bars, restaurants and all commercial foodservice facilities.

Use the following tips to help reduce your restaurant's demand for energy. Some of these tips require capital investment, while others require only changes in operation and maintenance. Most of these tips are based on two principles: Turn it off if it does not need to run.

LIGHTING

• Switch to fluorescent lighting. Fluorescent lights use 1/4 to 1/3 of the energy that standard incandescent lights use, saving up to $34 per year per lamp on your lighting bill. And, because fluorescent lights do not generate heat like incandescent lights, for every watt saved in lighting, you can also save a watt on air conditioning. If kitchen areas have old four-foot, T-12 technology fluorescent lamps and magnetic ballasts, they should be replaced with more efficient electronic ballasts and T-8 lamp technology. Your local utility may have incentives to assist with this.

• Use compact fluorescent lighting (CFL). If you use dimmable swag lamps at the tables, consider replacing them with dimmable CFLs. Dimmable CFL lighting costs more initially, but will last as much as ten times longer than incandescent lighting and is available in a variety of color temperatures to enhance the look of the table service.

• Convert exit lighting to LED (light emitting diode) technology. Replacing your old incandescent exit lighting with a low energy LED retrofit kit can save $22 per year per sign, a savings of up to 88 percent. Install lower wattage lamps. In areas where it is impractical to use fluorescent lighting, consider relamping fixtures with high efficiency halogen lamps that use lower wattage. Switch to high-pressure sodium or low-wattage metal halide lamps for outdoor lighting.

• Install occupancy sensors, timers and photo sensors. One of the best ways to lower your energy costs is to turn things off when not in use. Install occupancy sensors in non-essential areas such as walk-in coolers and storerooms, photo cells on parking lot lighting and timers on other outdoor lighting.

Superior Products has a complete selection of commercial microwave ovens for the foodservice equipment industry. Below are some frequently asked questions about microwaves, and their applications. This is Part I of a 2 part posting. Tomorrow we will post Part II.

1. What is the correlation between wattage and cooking times; how will the cooking time vary on a 1,000-Watt, 1,200-Watt, and 2,000-Watt microwave oven?

The higher the wattage, the faster the microwave oven cooks. Speed directly correlates with cook time. Something that takes 1 minute in a 1000-Watt oven will take 30 seconds in a 2000-Watt oven.

2. What are the three most important details in ordering a microwave oven to ensure the most appropriate kitchen cooking equipment for my application?

Determining the proper wattage microwave best for the operation.
Verify the voltage in the area where you want to plug in the microwave.
Watch the voltage and amps draw required for the microwave.

3. With microwaves being available in different wattages, what electrical details should be considered?

Since microwave ovens are available in different wattages, they also have different voltages and amperage draws. Some models are 120 volts, while other larger models are 208-240 volts. The 120 volt models will have a 15 or 20 amp plug and the 208-240 volt models will have a 20 or 30 amp plug.

4. How much space do I need to allow around the microwave oven?

This may vary by model, but allow at least 4 inches of clearance around the top and sides of the microwave oven. Proper airflow around the oven cools the electrical components. With restricted airflow, the oven may not operate properly, and reduce the life of electrical parts. Read owners manual before installing! Allow at least 4 inches between air discharge on back of oven and back wall. Do not install microwave oven next to or above source of heat, such as pizza brick oven or electric or gas deep fryer, or other commercial kitchen equipment.

5. Can I use a domestic microwave oven in a commercial kitchen?

Domestic microwaves are for residential use and not commercial use. They do not have NSF approval; your local health inspector can cite you for a code violation for using a domestic model in a commercial kitchen. Check your fire insurance policy, as some policies will not pay if domestic equipment is in use.

6. What are some of the differences between domestic and commercial microwaves? Why would a food service operator purchase a commercial brand microwave for $300.00 and up, when you can find a consumer brand microwave oven in warehouse clubs for under $100.00?

Commercial ovens are certified to NSF or UL Sanitation. Commercial models are more durably built, with heavy-duty power cords, and components that will hold up for continual heavy-duty use throughout the day. If a household unit is in use in a commercial environment, it can void the warranty. In the case of a fire, fire insurance can be voided if a consumer piece of equipment is being used in a commercial application.

7. What are the differences between Programmable and Variable Power features?

Programmable: This means that you can preset the buttons for specific applications.
Variable Power: This means that you have 3-6 power levels, like defrost, low, medium, medium-hi, and high cook the products). Variable power control cycles the oven on and off. Medium power level = 50%. This means that the magnetron turns on and off in equal parts, usually six seconds on then six seconds off. Defrost = 30% and means the magnetron will be cycling on 30% of the time and off 70% of the time.

8. Which is best: dial microwave or programmable microwaves?

This depends on your menu. Operators that use microwaves to preheat standard portions continually throughout the day will be better off with programmable ovens, with one button programmed for each menu item. This means consistent results delivered to the customer every time. A dial timer is for occasional use with a variety of items. Because of lower cost, they are sometimes used in self-service applications like cafeterias or convenience stores. The customers can then select their own heat time.

9. Can I steam with a microwave oven?

Microwaves are excellent steamers. With a higher wattage microwave you are able steam products without the added expenses of any plumbing costs. Quality products emerge in a samll amount of time; vegetables such as broccoli, cauliflower, corn and green beans are crisp, yet tender, with a bright, appetizing color. Always cover food that you are steaming in a microwave. For bulk steaming, use restaurant cooking supplies such as high temperature amber half size pans with steamer inserts and covers.

10. Can fish or shellfish be cooked in a microwave?

The following fish and seafood items can be successfully prepared in a microwave oven:
Fish: Trout (brook or rainbow), Salmon steaks, Filet of Sole, Halibut, Pike, Whitefish, Flounder, Red Snapper, Pompano, Ocean Perch/Lake Bass,and Bass (Lake Bass or Sea Bass).
Shellfish: Whole, live or frozen Lobster, Langoustines or Crayfish, Lobster Tails, and Crabs. Shrimp, crab, lobster and other seafood emerge perfectly steamed and piping hot.
Many consider microwave cooking of fish and seafood better than conventional cooking because conventional cooking often produces dehydration and toughening of the product, while microwave cooking of fish and seafood utilizes their natural moisture.