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What iscertified?

Certified Pre-Owned is our promise to you that the used or clearance equipment you are purchasing has been through a rigorous inspection process in the YCE Catering Equipment Ltd Leeds workshops. Our process, start-to-finish, includes: Cleaning, Inspection and Diagnosis, Repair, Testing and Retesting, and Warranty. All of our Certified Pre-Owned Products come with a 90 day warranty unless otherwise noted. We’re confident in our ability to provide you with quality used equipment.

YCE Catering Equipment Ltd is one of the largest and most reputable supplier and refurbisher of catering equipment in the UK. And no wonder: it’s been our business since 1980.

We’ve created our own proprietary “CERTIFIED” process to produce the best refurbished equipment on the market. Here’s why Busychef’s Pre-Owned Equipment is the best in the industry:

  • Our rock-solid reputation for integrity
  • Busychef 90-Day Warranty for all used equipment
  • We know YOUR business better than most
  • Less than 5% of all customers require Warranty Service*
  • Each piece of equipment is given a final certification test before it leaves our workshops

* Data collected from number of used equipment warranty claims.

NEED ADVICE OR A SOUNDING BOARD?

Contact our Sales Team now.

CLICK BELOW FOR THIS WEEK’S NEWEST PRE-OWNED AND DISCOUNT PRODUCTS:

Robot Coupe R301 Ultra Food Processor NEW!!

Falcon G3461 Gas Griddle EX DEMO!!

Mealstream EC501 Convection/Microwave Oven PRE-OWNED!!

Foster Refrigerated Prep Top CLEARANCE!!

Lincat LBM3W Bains Marie CLEARANCE!!

Foster EcoPro G2 600l Upright Freezer PRE-OWNED!!

 

When your deep fat fryer stops working…………

Just about to start service, switch on the fryers at the wall or try to fire up the burners and the nothing happens? Kitchen nightmare indeed! Imagine running just one service without a deep fat fryer!

What do you do next? Call an engineer – maybe – but will your favourite kitchen equipment engineer really be able to get to you in five minutes?angry boss

Do you have an on-site maintenance engineer? Even if he can get to the kitchen quickly, does he know what to do?

This is worth a shot – read on.

Before service started were the fryers cleaned out? Was the old oil changed for new? Has someone simply pulled the fryers out to clean behind them? All of the above actions can result in the overheat, safety or reset switch becoming activated, or trigger the fryer head location microswitch (sounds it techy but it’s not).

The fryer head location microswitch is the easiest fix – just looking at the fryer you will be able to see whether the head is sitting squarely onto the tank. If not, just relocate it as it should be, and the fryer should start up. There is no resetting of a microswitch – its just there to make sure the elements are sitting in the oil and this type of safety device is usually found on small table top electric fryers.

Now to the overheat or reset safety switch and the most likely cause for it to trip out:

When emptying your deep fat fryers, whether gas or electric, we all know it is easier to drain the oil when it is warm. The oil is less viscous – thinner – and runs away easier. Don’t try emptying the fryer of oil when it is still hot as that is dangerous and could result in a fire or worse.

The Hot Off the Grill restaurant in Seal Beach is closed on Saturday due to a grease and oil fire that happened Friday evening.  ////ADDITIONAL INFO:  -   02.SB.fire.0426.ks   -  Day: Saturday - Date: 4/25/15  -  Time: 9:56:14 AM  -   Original file name: _KSA3642.NEF  -  KEN STEINHARDT, ORANGE COUNTY REGISTER --

When draining warm oil from the fryer tank, the fryer heating element or gas burner tube is exposed whilst the fryer is still warm, and these areas can actually still increase in temperature as the oil absorbs any left over heat once the fryers have been switched off.

Remove the oil (the heat absorbing load if you like) and the metal components can no longer dissipate the latent heat through the oil so they heat up.

This can result in the overheat thermostat being activated, which is why your fryer won’t switch on. Have a look at this really helpful video from our friends at Lincat. Don’t worry if your fryer isn’t made by Lincat, and the neon lights on your fryer may not be the same colours – the remedy is just the same as soon as you have found out where the switch is hidden! Now where did you put the fryer instructions?

Easy – right? Well we hope so, but there is a chance of course that this fix doesn’t get your fryer working again. The overheat switch may reset, but it might activate again either immediately or soon after resetting. In this case, as John says in the video, you may have an underlying fault within the fryer that your service engineer will need to check. Under no circumstances tape the reset button down or ask your KP to keep his/her finger on it until service ends. It’s there for a reason!

To see the full range of electric and gas deep fat fryers on the Busychef website click here.df7

The Busychef and YCE Catering Equipment Ltd team would like to thank Lincat Ltd and  their Product Support Manager John Quipp for the above video.

If you do need service support, then contact YCE Catering Equipment service line on 0113 252 6566 or email: service@yce.co.uk

Healthy Chips?

Busychef would like to thank Paul Hickman Development Chef at Lincat for the his contribution to our blog.

I was recently asked by a journalist whether the widespread desire to offer ‘healthy food’ by cost sector kitchens has rung the death knell for everyone’s favourite – the ultimate comfort food – the chip!

My thoughts on the subject are that whereas a few years ago commercial fryers were starting to be left out of new cost sector kitchens and refits, they’re now beginning to make a comeback.

I think that’s because there’s a greater understanding that what counts, when it comes to healthy eating, is a balanced diet. And fried foods can form part of that healthy eating programme.

It’s true too, especially in healthcare settings, that ‘a bit of what you fancy does you good’. Good nutrition is essential to recovery and, if you can tempt patients to eat with well cooked, familiar food then there are real benefits to be had at every level.

People are also beginning to adopt healthier frying methods. The traditional way to cook chips for example would be to blanch them in the fryer at the relatively low temperature of 160 deg C before chilling them down and storing them until needed. Then the chips would be fried again at a higher temperature prior to service.

Now, many chefs are choosing to steam their chips prior to frying. This allows the chips to be fried just once, in hotter oil. This reduces the quantity of oil which is absorbed by the potato and therefore produces a healthier, less fatty chip.

In order to prepare chips in this way you need to invest in a powerful fryer, which is capable of achieving the high temperature you need (180 deg C) when fully loaded.

This will seal the surface of the potato and allow the interior to be ‘steamed’. Here are one or two other ways to produce ‘healthier’ chips:

  • Serve large, fat chips rather than thin ones. This will reduce fat absorption.
  • Allow chips and other fried products to drain prior to serving – choose a fryer therefore which has sturdy, free-draining frying baskets.
  • Consider using a chip scuttle to hold fried food for a short time prior to serving. This will allow excess fat to drain away.
  • Always use good quality vegetable oil and filter frequently.
  • Make sure that your fryer is powerful enough to meet your needs. Fast heat recovery times are essential. If a fryer is unable achieve the optimum chip cooking temperature quickly, the chances are that the cooking process will be extended with the result that the chips will absorb more fat.
  • Buy a fryer which is big enough for your business. If your fryer is too small, the temptation is to overload the basket, which will result in extended cooking times and greater fat absorption.
  • Buy a well designed and constructed fryer from a reputable manufacturer. Good manufacturers will provide accurate information about optimum batch sizes, capacities, recovery times and overall performance.

In addition to concerns about health and nutrition, cost sector caterers are also worried about the rising cost of food and are aware of the need to reduce waste and minimise their impact on the environment. Extending the life of cooking oil is one of the key ways in which this can be achieved. As a result, fryers such as our Opus 700 models with built-in filtration, which are designed to extend the life of cooking oil by up to 75%, are proving popular at this time.

You can find out more about Lincat fryers by following this link: http://www.lincat.co.uk/products, and you can see the fryers in action at our Leeds test kitchen here.