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“I never tried to prove nothing, just wanted to give a good show. My life has always been my music, it’s always come first, but the music ain’t worth nothing if you can’t lay it on the public. The main thing is to live for that audience, ’cause what you’re there for is to please the people.”
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Most commercial cooking equipment – such as ranges, griddles, and fryers – requires the use of an exhaust hood. These hoods are designed to remove smoke, heat, steam, and fumes, as well as dirty kitchen air. However, the air in commercial kitchens is filled with bits of grease and food residues that can quickly clog up the ductwork in a hood system if not properly filtered out. By selecting the appropriate hood filter for your establishment, you can keep your exhaust hood working at peak performance and ensure clean kitchen air.
Filter Material
12 inchH x 20 inchW x 2 inch Thick Stainless Steel Hood Filter – Ridged Baffles
Stainless steel hood filters are durable and easily washable, making them great for high-volume establishments where saving time is important. For maximum convenience, stainless steel filters can be placed in the dishwasher or soaked in water, unlike filters made of aluminum. They can also be cleaned by hand or with a pressure washer and are available in an array of styles and sizes to fit common kitchen exhaust hoods.
20 inch X 25 inch X 2 inch Thick Aluminum Hood Filter – Kleen-Gard
Aluminum hood filters are a more economical choice for lower-volume kitchens. However, they are not as durable as stainless steel filters. Aluminum hood filters are best cleaned by hand and should not be placed in a commercial dishwasher.
Filter Design
Each hood filter is designed to be used so that the metal ridges, or baffles, are positioned vertically when holding the filter in front of you. As dirty kitchen air comes in contact with the filter, these vertical baffles catch grease and other deposits, allowing them to drain down and out into collection trays. This keeps the rest of the hood from getting clogged with grease, reducing fire hazards and resulting in cleaner air.
Filter Sizing
Exhaust Hood Filter Measurements
When choosing the proper filter for your exhaust hood, it is important to be sure you have the correct measurements for the “long” side and the “wide” side. To determine which side is which, hold the filter so that the baffles (ridges) run vertically from top to bottom like in the photo below. The long side runs perpendicular to the baffles from left to right, while the wide side is the vertical measurement.
Filter measurements are commonly listed in nominal sizing, meaning measurements are slightly rounded up to the nearest whole number. Exact measurements of the filters are approximately 1/2″ smaller in size.
Frying pans (or saute pans) are commonplace in any commercial kitchen. Combining the classic, round shape of a skillet, with moderately high, slightly sloped sides, these pans feature a signature all-purpose design that prevents steam from forming in the pan, ensuring a perfect texture every time you cook. They are ideal for all kinds of pan-frying (as opposed to deep-fat frying in which food is completely immersed in hot fat), as well as scrambling, sauteing, or searing.
Frying pans are available in a variety of metals that conduct heat efficiently, each available in a variety of sizes, with 8-, 10-, and 12-inch being the most popular sizes across the industry.
Materials
When buying fry pans for your commercial kitchen, consider the material that they are made from. Common materials include:
Non-Stick vs. Standard Surface
Non-stick fry pans provide many benefits in your kitchen. Food does not stick to non-stick fry pans, which cuts down on prep time and allows for easy, faster clean up. There are many other benefits as well when compared to standard surface fry pans, like reduced need for fats and oils, leading to healthier cooking.
Although, Non-stick cookware does have a few small drawbacks:
Thickness
Beyond material construction, it is always important to consider the thickness of the frying pans you’re investing in. But how do you know how thick an item is? The thickness of cookware is generally measured in either gauge or mils, but the way you read these numbers is totally different! 1 mil is equal to 1/1000″, so you know that the higher the mil, the thicker the metal.
Gauge, however, works in the opposite fashion—the higher the gauge, the thinner the metal. Most of the cookware you find will fall somewhere between a thick 10 gauge construction and a thinner 22 gauge construction.
While thicker metal is often preferable, there are always pros and cons to account for.
Handles
Consider pans with stainless steel handles, as these will not conduct heat as well as aluminum handles, and will remain cooler than the pan. Or look for metal handles that are hollowed in some way for a cooling effect. Silicone or Cool handles are also great options as they offer a comfortable grip for all-day use, and easily slide off for simple cleaning. Be aware though that some silicone handles are not designed for high-temperature use, and may require the use of a pot handle holder to keep your staff safe.
Induction Ready
Induction ready cookware is made of magnetic materials, such as steel or iron. Instead of traditional cooking methods where the cook top generates heat that then passes to your cookware through contact, induction cooking works through magnetic energy, which heats the cookware directly and not the cook top. This means faster heating, less energy consumption, and a safer kitchen.
Look for this symbol when shopping to be sure you are ordering an induction ready frying pan.
Care and Cleaning
While it is generally recommended to refer to the cleaning instructions from the product’s manufacturer, they may not always come with the product. Let’s briefly discuss how to clean the different types of frying pans.
Seasoning
Prior to cooking, lightly coat the inside of your non-coated aluminum, stainless steel, or carbon steel frying pans with a small amount of vegetable oil or shortening. Then place the frying pan on a burner at medium for 5-10 minutes, until light smoke or heat waves appear. When shortening turns a deep amber color, turn off the burner and allow to cool. Pour out excess oil/shortening and wipe down the frying pan with a paper towel until all of the oil/shortening is removed.
Seasoning will prolong the life of the frying pan. Cleaning with a mild soapy solution after each use will not affect the “seasoning” of the pan. It’s okay to repeat this procedure as often as needed without doing damage to the cookware.
Aluminum and Aluminum Clad Stainless Steel
When cleaning aluminum fry pans, keep in mind that handwashing is the preferred method. Use detergents made specifically for aluminum since aluminum is a soft metal that is attacked by detergents with a high alkaline or acidic nature. Through repeated use, aluminum will soften and, if scoured, will thin.
Carbon Steel
Carbon steel cookware comes with mineral oil applied to the pan. Wipe down this oil and clean the pan by hand using hot, soapy water. Dry immediately. After each use, clean and season. Do not use soap to clean the seasoned carbon steel pan- scrub the interior with hot water instead. Wipe the inside and outside of the pan with unsalted cooking oil or shortening to prevent oxidation. The pan will turn a dark color as seasoning occurs after repeated use.
Heavy Duty Hard Coat
To preserve the unique HardCoat on these frying pans, these pans must be handwashed in hot, soapy water. Use a non-woven scouring pad to remove burnt food. Avoid using abrasive cleaners, metal scouring pads, and strong solvents. When stacking pans, place liners between pans to avoid scratching stick-resistant surfaces.
Stainless Steel
It is possible to wash stainless steel frying pans in the dishwasher, though it’s typically best to wash them by hand. Always use warm water, a clean sponge, and dish soap with grease-cutting abilities to clean your stainless steel frying pans. Never use bleach or ammonia on this type of pan.
Non-Stick
Allow non-stick coating to cool before cleaning. Handwash in hot, soapy water and dry immediately to preserve appearance. Use a non-woven scouring pad to remove burnt food. Avoid using abrasive cleaners, metal scouring pads, and strong solvents. When stacking pans, place liners between pans to avoid scratching non-stick surfaces.
Tip # 1
When igniting your gas pilots we strongly recommend that you use a long fuel lighter instead of using paper wooden skewers and other items because these items always leave an ash behind which settles on the pilot and when grease from the atmosphere mix with this ash it blocks the pilot and causes it it not stay light which would cause the customer to call out a service man.
Tip # 2
All range tops should be cleaned everyday and after cleaning all the burners should be light to remove excess water. Turn off all the burners and spray the burner with oil not to much to drench the burner but enough then relight all the burners and allow the oil to evaporate what this does is reseal the burner after washing most burners are made from cast iron and this process restores reseals and protect the burners for extended life
REMEMBER YOUR EQUIPMENT IS AN INVESTMENT!
A good bartender is essential to your restaurant business. One part salesman, one part drink expert, and one part friend to customers, it’s important to find a bartender with the right balance of all three. They also need to be savvy of restaurant management issues ranging from inventory to alcohol safety issues. Read on for five traits to consider when hiring a bartender.
1. Evaluate Experience and Work History
When hiring a bartender, look for experience. A recent graduate of bartending school probably does not have the hands on experience needed to keep up with drink orders on a busy weekend night. Consider hiring recent grads as bar backs, or giving them shifts on slower nights.
Years of experience might look good on a resume, but make sure you know the type of bar they previously worked for. Your prospective bartender should have experience working in an establishment similar to yours. Someone who has worked for years at a casual college campus bar might not be the best fit for a country club bar (and vice versa). This is why it’s vital to check past work history and references.
2. Hire a Barback
Be sure to establish the roles of your staff before you bring in a new bartender. Who will order bar supplies? Stock shelves? Wash glassware? Check inventory? At a high volume bar, a bartender won’t have time to keep the container of lime wedges full, clean up shattered beer glasses, and replenish kicked kegs. Consider hiring a barback to do the “grunt work” and ensure that details like inventory and cleaning don’t get overlooked. Look for a recent graduate of bartending school or someone who is familiar with the operations of a kitchen or stockroom. And consider this: a good bar back will one day make an excellent bartender. For more on stocking a successful bar, view this handy breakdown of bar equipment and ingredients.
3. Bring in a Sommelier or Cicerone
Anyone can claim to be an expert on wine or beer. But to give your bar an edge over the competition, bring in a certified Sommelier or Cicerone for expert knowledge in selecting and serving wine and beer, respectively. This is of particular value if you operate a specialty wine or beer establishment such as a brewery, taproom, wine bar, or have a food and drink pairing menu.
Loosely translated to “wine steward” or “cellar master” in French, a Sommelier helps customers navigate their way through your wine menu. Some even taste the uncorked bottle before serving it to patrons to ensure that wine lives up to its natural fragrances and flavors. A Sommelier can also suggest the correct wines to pair with food entrees, elevating the quality of service at your wine bar, country club, and other upscale drinking establishment. And don’t forget to serve your vino in the right type of glass!
A Cicerone is considered an expert in beer flavors, styles, and service. They understand proper beer storage, handling, and even the proper serving glassware to ensure that beer tastes the way it should. Aspects of Cicerone training include:
4. Check Safety Certifications
Be sure that your bartending staff takes liability seriously. Remember that your restaurant and staff can face fines, imprisonment, loss of liquor license, increased insurance costs, and cessation of business in the event of alcohol safety related issues.Ask prospective bartenders if they have any alcohol training, such as TIPS or ServSafe Alcohol. Look to established alcohol training resources. The National Restaurant Association’s ServSafe Alcohol training teaches bartenders, servers, hosts, bussers, valets, bouncers, and front-of-house how to handle alcohol safety and liability issues. Training for Intervention Procedure (TIPS) is a skills-based training program that is designed to prevent intoxication, underage drinking, and drunk driving. Additionally, state Liquor Control Boards offer initiatives – for example, Pennsylvania’s RAMP program – that teach staff to recognize signs of intoxication, detect fake identification, and address other alcohol safety issues.
5. Train Your Bartender as a Salesperson
Make sure your bartender is knowledgeable about up selling. A great start is to simply engage in conversation with customers. They should be able to detect undecided bar-goers who study the menu for a long time. A simple “Can I suggest one of our specials?” can help sway an indecisive patron.Your bartender should be personable, and should strive to gauge the interests of customers. This can be used as another tactic when suggesting drinks. Saying “If you’re looking for something tropical, our pineapple pina colada is my favorite beverage this summer” is a more convincing sales tactic then simply pointing to the tropical drink section of your menu.
Your bartender should be knowledgeable of both top shelf and cheaper drink brands. They should be suggestive towards more expensive brands, but not too pushy. Say “We have Tanqueray, if you’d like” when a customer orders a gin and tonic, or “Do you have a vodka preference? We have Grey Goose,” when they order a martini.
Depending on your type of bar, your bartender should know the best food and drink pairings. What beers go well with your bar menu? What wines pair best with your desserts? By giving knowledgeable suggestions, your bartender will be viewed as a helpful resource rather than a salesman. Learn more employee training tips and strategies with these handy educational guides.
A good bartender is essential to your restaurant business. One part salesman, one part drink expert, and one part friend to customers, it’s important to find a bartender with the right balance of all three. They also need to be savvy of restaurant management issues ranging from inventory to alcohol safety issues. Read on for five traits to consider when hiring a bartender.
1. Evaluate Experience and Work History
When hiring a bartender, look for experience. A recent graduate of bartending school probably does not have the hands on experience needed to keep up with drink orders on a busy weekend night. Consider hiring recent grads as bar backs, or giving them shifts on slower nights.
Years of experience might look good on a resume, but make sure you know the type of bar they previously worked for. Your prospective bartender should have experience working in an establishment similar to yours. Someone who has worked for years at a casual college campus bar might not be the best fit for a country club bar (and vice versa). This is why it’s vital to check past work history and references.
2. Hire a Barback
Be sure to establish the roles of your staff before you bring in a new bartender. Who will order bar supplies? Stock shelves? Wash glassware? Check inventory? At a high volume bar, a bartender won’t have time to keep the container of lime wedges full, clean up shattered beer glasses, and replenish kicked kegs. Consider hiring a barback to do the “grunt work” and ensure that details like inventory and cleaning don’t get overlooked. Look for a recent graduate of bartending school or someone who is familiar with the operations of a kitchen or stockroom. And consider this: a good bar back will one day make an excellent bartender. For more on stocking a successful bar, view this handy breakdown of bar equipment and ingredients.
3. Bring in a Sommelier or Cicerone
Anyone can claim to be an expert on wine or beer. But to give your bar an edge over the competition, bring in a certified Sommelier or Cicerone for expert knowledge in selecting and serving wine and beer, respectively. This is of particular value if you operate a specialty wine or beer establishment such as a brewery, taproom, wine bar, or have a food and drink pairing menu.
Loosely translated to “wine steward” or “cellar master” in French, a Sommelier helps customers navigate their way through your wine menu. Some even taste the uncorked bottle before serving it to patrons to ensure that wine lives up to its natural fragrances and flavors. A Sommelier can also suggest the correct wines to pair with food entrees, elevating the quality of service at your wine bar, country club, and other upscale drinking establishment. And don’t forget to serve your vino in the right type of glass!
A Cicerone is considered an expert in beer flavors, styles, and service. They understand proper beer storage, handling, and even the proper serving glassware to ensure that beer tastes the way it should. Aspects of Cicerone training include:
4. Check Safety Certifications
Be sure that your bartending staff takes liability seriously. Remember that your restaurant and staff can face fines, imprisonment, loss of liquor license, increased insurance costs, and cessation of business in the event of alcohol safety related issues.Ask prospective bartenders if they have any alcohol training, such as TIPS or ServSafe Alcohol. Look to established alcohol training resources. The National Restaurant Association’s ServSafe Alcohol training teaches bartenders, servers, hosts, bussers, valets, bouncers, and front-of-house how to handle alcohol safety and liability issues. Training for Intervention Procedure (TIPS) is a skills-based training program that is designed to prevent intoxication, underage drinking, and drunk driving. Additionally, state Liquor Control Boards offer initiatives – for example, Pennsylvania’s RAMP program – that teach staff to recognize signs of intoxication, detect fake identification, and address other alcohol safety issues.
5. Train Your Bartender as a Salesperson
Make sure your bartender is knowledgeable about up selling. A great start is to simply engage in conversation with customers. They should be able to detect undecided bar-goers who study the menu for a long time. A simple “Can I suggest one of our specials?” can help sway an indecisive patron.Your bartender should be personable, and should strive to gauge the interests of customers. This can be used as another tactic when suggesting drinks. Saying “If you’re looking for something tropical, our pineapple pina colada is my favorite beverage this summer” is a more convincing sales tactic then simply pointing to the tropical drink section of your menu.
Your bartender should be knowledgeable of both top shelf and cheaper drink brands. They should be suggestive towards more expensive brands, but not too pushy. Say “We have Tanqueray, if you’d like” when a customer orders a gin and tonic, or “Do you have a vodka preference? We have Grey Goose,” when they order a martini.
Depending on your type of bar, your bartender should know the best food and drink pairings. What beers go well with your bar menu? What wines pair best with your desserts? By giving knowledgeable suggestions, your bartender will be viewed as a helpful resource rather than a salesman. Learn more employee training tips and strategies with these handy educational guides.