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

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

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

Make sure your ice is not covered in bacteria!

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Classeq provides advice for busyCHEF Blog readers to make sure your ice is in tip-top condition to minimise the risk of contamination.

According to recent research by the Health Protection Agency, dirty ice is being served at almost one in three pubs, restaurants and coffee shops, putting the health of customers at risk.  Tests carried out on ice, ice machines and utensils carried out by the HPA at 88 establishments identified that 30% showed clear evidence of poor hygiene.

One of the major problems identified was the failure to clean machines and scoops used to fill glasses and cups, clearly not acceptable to the paying customer who are at risk.

Nick Burridge, Director of Sales at Classeq understand the risk but as he explains, “At Classeq we are the leading suppliers of the Ice-o-Matic ice machines in the UK which have every commercial ice making requirement covered, from coffee shop to busy pubs, bars and restaurants, from small under the counter machines to those with large storage bins, with ice options such as ice cubes, flaked ice and nuggets.”

 “Ice is defined as food and a requirement of the Food Hygiene (England) Regulations 2006 is that it must be made, stored and handled so that it is not contaminated, and therefore the onus is on the staff and management to comply with the regulations,” Nick continues.

Clearly, there is an issue with contamination that occurs and there are three main causes of contamination:

1 – Physical contaminants such as dust, dirt, raw food, pests and people

2 – Chemical contaminants due to misuse of cleaning and maintenance chemicals

3 – Contaminated utensils such as scoops and other ice lifting utensils that come into contact with people, raw foods and other objects containing bacteria before touching the ice.

Nick continues, “There are some basic hygiene rules that need to be followed and below are twelve steps to reduce, and hopefully, eliminate the contamination of ice in an establishment.”

 1 – Connect the ice machine directly to the mains water supply, and avoid connecting to a water storage tank.

2 – Site the ice machine in a clean area away from possible sources of contamination such as bins, food preparation areas, chemicals etc.

3 – Always use the ice machine in accordance with the instructions supplied by the manufacturer

4 – Service the ice machine on a regular basis to ensure it is working appropriately and in hard water areas to ensure no limescale and other deposits are formed.

5 – Clean and sanitise the ice machine at least once a week, including the removal of any unused ice in the machine at the time.

6 – All utensils used to handle ice need to be cleaned and sanitised on a daily basis and checked to make sure they are not damaged.

7 – Use the correct chemicals to clean the machine, in accordance with the manufacturers instructions and to include non-abrasive cleaners, rinsing with clean, fresh water, wiping with a food safe antibacterial cleaner and rinsing thoroughly before reusing the machine.

8 – When using the ice machine, keep the lid closed whenever possible.

9 – Train staff how to use and clean the ice machine appropriately and ensure that all staff clearly understand the handling of edible ice.

10 – Maintain a good practice of personal hygiene and ensure that all staff clean their hands at all time before handling the ice scoops and ice should never be handled by hand.

11 – Never use the ice machine for storage of any other items.

12 – Keep a record of daily cleaning and maintenance ensure that this record is checked and that random spot-checks are undertaken to ensure that processes are followed appropriately.

Nick concludes, “Clearly the risk of ice contamination needs to be addressed but following a strict regime of training staff, cleaning equipment and maintaining best practice should help to  mitigate these risks and ensure that ice supplied is not contaminated and customers are left with a cool, refreshing, drink and no unexpected side effects.”

 Classeq offer a full range of ice machines to suit the needs of all establishments.   The Ice-o-Matic range enables easy, tool-free removal of key parts for maintaining hygiene standards providing quick and easy cleaning along with a manual self cleaning cycle to make cleaning and sanitising the machines easier.  Generous bin design allows for easy, ergonomic access to the ice for the operator and AgION antibacterial compound used to reduce harmful bacteria growth and maintain food safety between cleaning cycles.

Perfect for helping to minimise the risk of ice contamination.

With thanks to Classeq and Nick Burridge. Classeq ice makers are available at busyCHEF by clicking here.

Food Safety starts with Smart Restaurant Kitchen Design

restaurant-kitchen-plansDesigning restaurant kitchens can be very complicated. There are many factors to be considered when planning where to put equipment and what materials to use. Local authorities may require detailed documents showing the site plan, floor plan, equipment layout and plumbing/mechanical/finish schedules even before any construction begins. These plans should be developed with food safety in mind. The information in this post can be used as a general guide to help new restaurateurs understand environmental health and local authority requirements when designing their kitchens.

Site Plan
A site plan should show the facility and surrounding areas such as parking, drains, incoming services and bin areas. Some operators may want the option to hose down their bin areas to keep them clean, but this can’t be done if there is no adequate drainage. Consideration should be given to access for food deliveries and any nuisance caused by smells from kitchen ventilation and noise from fridge room equipment.

Floor Plan
This is the most important part of the planning process. Where to put equipment sets the flow of all restaurant operations. A good floor plan can increase efficiency for kitchen staff and servers and improve food safety. A bad floor plan can cause confusion and contribute to cross-contamination. The floor plan should show all areas of food service, storage, dishwashing, preparation, staff toilets and janitorial facilities.

Sink Requirements
Hand wash sinks should be convenient and easily accessible to all areas of the kitchen. To achieve this, multiple sinks may be needed. Employees should have access to hand wash sinks on the cook line, in prep areas and in the wash-up area. At least one mop sink should be available to fill up and dispose of mop water.

Adequate sinks must be available to show that pans and dishes can be washed separately from vegetables. The sinks should be large enough to submerge the largest piece of equipment. Seperate sinks are needed even if a dishwashing machine is installed.

Separate areas for dishwashing and food prep. If the kitchen is large enough, and to prevent cross-contamination, the dishwash area should have a separate entrance for staff to deliver dirty dishes without walking through any prep areas.

Equipment
Equipment on the cook line should be positioned to execute the menu efficiently as well as prevent raw meats from contacting ready-to-eat foods. This can be tricky, but putting the salad prep area on the opposite end from where raw meat is handled will keep foods from contaminating each other from storage and handling.

All equipment must be of commercial quality and fit for purpose Use a reputable kitchen installer to source the equipment. Stainless steel for all shelves and benches is now standard practice. To facilitate cleaning, all stationary equipment should be sealed to the wall or spaced for cleaning.

Finish Schedules
A finish schedule should show the materials used for all floors, walls and ceilings. It’s important to understand finishes in the kitchen will be different than in the toilets or restaurant areas. As a general rule, all finishes in food prep areas should be smooth, easily cleanable and impervious. Some local authorities also require that light colors be used so it’s easier to see if areas are clean. Typical kitchen finishes are correctly gloss painted or plastic clad walls, non-slip vinyl flooring coved to the walls, washable ceiling tiles or matt painted finish.

Plan Early to Save Time and Money
As you can see, a lot goes into planning a restaurant kitchen. Often, new operators don’t understand that decisions made in the beginning can greatly impact flow. This can lead to longer wait times, unhappy customers, cross-contamination and increased risk of illness—all of which can have a negative impact on sales. Start planning early with an emphasis on efficiency and food safety. Use a reputable kitchen installer to help with your design and choosing the correct equipment.

Each local authority has different plan review requirements. Submit plans early and don’t start construction until those plans are approved. The environmental health officer will have comments and concerns regarding the plans, and adjustments may need to be made. It could be costly if the work has already started without these changes on the final plans. Please consult your local authority for more information.

Using a reputable kitchen installer such as YCE Catering Equipment in Leeds could save you time and money. Give them a call on 0113 252 6566 or email info@yce.co.uk for further information.

The best choice of quality and reliable kitchen equipment and refrigeration at excellent web prices can be found at busyCHEF