First Impressions Count…………..

There’s no doubt about it, beautifully prepared food, attractively displayed, can prove to be irresistible. So choosing the right servery and food display equipment is a key issue for any catering business.

The choice however can be bewildering, with a vast array of manufacturers and models available – offering heated, ambient and refrigerated solutions. Here are some general guidelines and points to consider…

First and foremost you should always choose a reputable manufacturer to be sure of compliance with all relevant regulations, and to ensure ongoing service and spare parts availability.

Another sound piece of advice is to think about your future needs as well as your present needs. Try to buy the best unit that funds will allow, providing you with extra capacity as your business expands.

But what else should you look for?

 

  • Ensure that units look stylish and modern, especially if they will not be fully stocked all the time. However, the design should not detract from the products you are trying to display.

 

  • On refrigerated units, ensure that temperatures meet all food legislation requirements and that they have automatic defrost and water evaporation functions. Good units should have a digital temperature display to enable you to check the cabinet temperatures.

 

  • Heated units should have good heat distribution and may have a humidifying feature to prevent foods drying out.

 

  • Consider the layout of the units; for example, you may need to specify self-service or back service options. Refrigerated units may offer a choice of compressor on the left or right or even attached to the underside, out of sight; they should not be too loud or generate too much heat.

 

  • Units should be easy to clean at the end of the day without any hidden dirt, crumb or water traps.

 

  • The back service units should have double glazed glass to the rear to help retain heat within the cabinet.

 

  • Does the unit have internal illumination to show your products off to their best advantage?

 

  • Finally, you can always talk to us at busychef.co.uk! We offer the benefit of 30+ years in the foodservice industry,  and will visit you on site to see how the unit will be used.

With thanks to Lincat for their advice. We recommend Lincat Seal merchandisers and you can view the full range here at busychef.co.uk.

Holding And Warming Equipment – What’s The Difference?

Holding and Warming Equipment are essential to any foodservice operation, as they keep food hot and fresh during waiting times. There are many types of holding and warming equipment to choose from, so it’s important to find one that fits your operation. You need the correct type of warming equipment to make sure that foods are at a safe and hot temperature when taken to a customer’s table. How will you know what type of equipment is perfect for your foodservice operation? Keep reading to find out!

Drawer Warmers

Drawer Warmer

Drawer warmers ensure that foods arrive not only hot, but also at a safe temperature. Many drawer warmers let you control what temperature you’d like the food to be held at. Some warmers even let you control a different temperature for each drawer, such as if you need meat to be held above 63°C and mashed potato held at 72°C.

Heated Holding Cabinets

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Heated Holding Cabinets are taller than drawer warmers, and most come with castors so you can easily move the cabinet throughout your kitchen and restaurant. These cabinets can hold a variety of gastronorm containers and shelving, depending on which model you purchase. Heated holding cabinets also retain the quality your food, whilst keeping your food at a safe temperature! Easily control these cabinets by selecting the perfect temperature.

Food Warmers or Bains Marie

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Food Warmers are sometimes also called Bains Marie, but are essentially the same thing. These warmers usually sit on a countertop or within a food servery. You can keep warm a variety of foods with these units, depending on the type you purchase. Overhead food warmers have pre-focused heat that maintains serving temperatures longer without continuing to cook the food. An example of this would be a chip scuttle.

Heat Lamps

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Heat Lamps are very similar to overhead food warmers. They use bulbs or lamps to heat your food to maintain a safe temperature. Depending on the model type, some heat lamps can heat from above and underneath your food.

Hot Food Display Cases

These display cases keep wrapped products at foodsafe temperatures, and allow for easy dispensing or self-service. Busychef has hot food display cases that hold a variety of foods, such as burgers, soup, pizza and more.200-110

Heated Shelves

Heated shelves are ideal for pass through areas, servery counters or can be used as a heated work shelf. These shelves sometimes have an adjustable thermostat  and are easy to clean. Busychef has a wide selection of heated shelves so you can find the one that will fit your foodservice operation the best.

Soup Warmers/Kettles

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Soup kettles allow you to adjust the temperature and cook and hold your soup all in one. Soup Kettles can be used in the kitchen, or in a buffet line for self service. Busychef has soup merchandisers that not only hold and cook your soup, but also provide an attractive display to attract customers’ attention.

Rice Cookers

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Want a way to easily cook rice in large quantities? Rice Cookers not only allow you to easily cook rice, some models can also cook oatmeal, grits or liquids. The removable, nonstick pot is easy to clean and includes a moisture cup to collect water to prevent dripping on the counter.

Still Need Help?

If you’re still stuck on which piece of holding and warming equipment is right for your foodservice operation, give Busychef a call on free phone 0500 008 075. One of our sales team will gladly help you out with your needs!

See more at www.busychef.co.uk

Panasonic’s Multi Stage Heating Microwaves Allow For Perfectly Timed Cooking

Panasonic-NE-1856-Commercial-MicrowavePanasonic’s Multi Stage Heating

Multi stage heating: what is it and why should you use it? When you want to cook food in a microwave oven, it’s important to make sure it doesn’t dry out, which generally happens using a manual single-stage microwaving process. Multi stage heating allows you to programme different stages in the cooking process and all at different power levels. Panasonic’s Multi Stage Heating Microwaves do just that so your product turns out fully cooked and delicious.

Using Panasonic’s Multi Stage Heating Microwaves, you can set different stages with different amounts of time and power levels so you can reduce the power level and simmer through the rest of the cooking process to maintain the temperatures you want to achieve.

How to Use

Snap-2013-09-05-at-09.06.31-300x163To use multi stage heating, you open the door and place the product you’ll be heating in the microwave – make sure you always cover your product (you don’t want any mess, do you?)! To set different stages, press the power level button. Set the first stage to the highest heat setting you want, then enter the amount of time you’d like it to last. Next, you repeat this process and hit the power level button and then enter a lower power level and set the amount of time. Repeat this process for as many stages you want, up to five different stages. Panasonic’s Multi Stage Heating Microwaves go up to stage five and have a power level as low as three.

When you press start, all the work is done and the microwave will cook your product at each power level for the amount of time you set it. Panasonic’s Multi Stage Heating Microwaves ensures that food can be cooked in a microwave, but without drying it out in the process.

To learn more about multi stage heating microwaves, watch this week’s video and shop at busyCHEF. If you have any questions and want to learn more, contact our sales team on free phone 0500 008 075.

Happy Cooking from busyCHEF! Buy the Panasonic NE1853 1800 watt commercial microwave oven for £505.38 plus VAT here. Order before noon Monday to Friday for next day free delivery.

Do you double hand wash?

imageTip of the Week: Did you know that when restaurant and other food service employees use the toilet, they should wash their hands before leaving the toilet and again in the kitchen before they return to their duties. That’s right – a double hand washing! Double hand washing is excellent practice for all restaurant and kitchen staff before they go back to their duties.

In the United States double hand washing is compulsory as legislated by the FDA, their equivalent to our Environmental Health section of the local authority.

There are 3 essential reasons for this hand washing policy:

1 – It is a simple yet very effective tool in reducing the possibility of a foodborne illness occurring in a food establishment.

2 – Customer perception should be a concern. If an employee comes back from the toilet and continues to take food to tables or serves drinks (and how many times have you seen this happen?), without going back to the kitchen first to wash his/her hands again, how many customers might conclude that the server didn’t wash his/her hands before handling food again?

3 – The easiest way to impress an Environmental Health Inspector is for the Inspector to witness many staff members washing hands periodically through an inspection.

Managers should train staff to wash their hands properly and effectively before leaving the toilet, and again before handling food or drinks.

All food business must have an accessible designated wash hand basin with hot and cold water, soap and hand towels for use by staff. You can buy wash hand basins from busyCHEF by going to busychef.co.uk