Preparation Equipment

In any industry that deals with food, following proper work safety, sanitation, and food handling procedures is crucial to maintaining the quality and safety of the items you serve as well as the health and wellbeing of your staff and clients. The following are important rules to abide by: Personal Cleanliness: Before beginning any task that could contaminate their hands, such as handling raw food or using the restroom, employees should always wash their hands thoroughly with soap and warm water. Managing and Storing Food: Tongs and cutting boards for raw and cooked food should be kept apart. Food should be stored at the right temperature to prevent bacteria from growing. Put perishables in the refrigerator right away. Food should be covered to prevent contamination. Sort stock so that older things are used first. Instead of thawing frozen goods at room temperature, use a refrigerator or cold running water. Sanitation and Cleaning: Make sure that all surfaces, tools, and utensils used in food preparation are regularly cleaned and sanitized. Observe appropriate dishwashing practices, which encompass cleaning, discarding, and disinfecting dishes and cutlery. Put food-safe disinfectants and cleaning supplies to use. Regularly clean the ceiling, walls, and flooring. Preventing Cross-Contamination: To avoid food cross-contamination, use chopping boards with contrasting colors. Keep ready-to-eat food and raw meats, poultry, and seafood separate. Educate staff members on the value of avoiding cross-contamination. Temperature Management: Make sure food temperatures stay within safe limits by checking and recording them on a regular basis. Food should be kept cold (below 40°F or 4°C) and hot (beyond 140°F or 60°C). To confirm temperatures, use food thermometers. Controlling Food Allergens: Label foods containing common allergies clearly and keep them apart. Teach employees to recognize and address queries from customers regarding allergies. Effectively address customers’ concerns around allergens. Cooking and Heating Safely: To destroy dangerous bacteria, cook food to the internal temperatures that are advised. Warm up any remaining food for at least 15 seconds to 165°F (74°C). Employee Education: All staff members should receive thorough training on food safety and cleanliness. Inform employees on a regular basis about safety rules and best practices. Ascertain that workers have access to supplies and equipment for safety. Termite Control: Put pest prevention measures in place, such as routine inspections, appropriate disposal of garbage, and caulking of entry spots. When necessary, hire professionals for pest control. Procedures for Emergencies: Create and disseminate emergency action plans for situations involving food, such as chemical spills, fires, or outbreaks of foodborne illness. Safety Tools and Protocols: Give workers the proper safety gear and instructions on how to utilize it. Preserve a tidy and secure workplace. Respect for Regulations: Make sure you are compliant by keeping up with local, state, and federal food safety requirements. Maintaining Records: Keep thorough records of staff training, cleaning schedules, and food temperatures. Frequent Examinations: Verify that policies are being followed by conducting self-audits and inspections, and take quick action to resolve any problems that arise. Interaction: Promote candid dialogue among employees about occurrences and safety concerns. Client correspondence: Inform clients on allergen awareness and procedures for food safety. Constant Enhancement: Always evaluate and enhance your food safety and sanitation procedures in light of user feedback, new regulations, and best practices from the sector. You can help avoid foodborne illnesses, uphold high standards, and guarantee a safe and healthy working environment for your staff by following these recommendations and encouraging a culture of food safety and cleanliness inside your institution. Purchase All Your Commercial Kitchen Equipment From The FED (Foodservice Equipment Depot) Explore our diverse selection of high-quality commercial kitchen equipment for all your culinary needs. Enjoy a seamless online ordering experience, ensuring fast and frictionless access to professional-grade food service equipment. Shop at our Restaurant Supply Online Store.

Pumpkin pie is a classic and delicious treat for Halloween or the fall season. Here is a unique twist on the classic pumpkin pie recipe: recipe & picture by: Pumpkin Cream Pie in a Chocolate Crust Recipe – Melissa Clark (foodandwine.com) Ingredients 8 ounces chocolate wafer cookies (33 cookies) 1 stick unsalted butter (melted) 2 tablespoons sugar 1 pure pumpkin puree (5-ounce can) ¾ cup heavy cream 2 eggs (large) 1 tablespoon bourbon (brandy or apple cider) ½ cup light brown sugar (packed) 1 teaspoon fresh ginger (finely grated peeled) 1 ½ teaspoons ground ginger 1 ½ teaspoons ground cinnamon ½ teaspoon fine sea salt ¼ teaspoon nutmeg (grated) ⅛ teaspoon allspice (ground) 1 cup crème fraîche ½ cup heavy cream 2 tablespoons confectioners sugar Chocolate curls (see Note for garnish) Directions Make the crust In a food processor, pulse the cookies until finely ground. Transfer to a medium bowl and add the butter and sugar. Mix until well combined, then press into a 9-inch metal pie plate. Refrigerate for 30 minutes. Preheat the oven to 350°. Bake the crust for 8 to 10 minutes, until set. Transfer to a rack and let cool. Make the filling In a large bowl, whisk the pumpkin puree with all of the remaining ingredients until smooth. Scrape the filling into the piecrust and bake for 50 minutes to 1 hour, until the filling is set but slightly jiggly in the centre. Transfer to a rack and let cool completely. Make the topping In a medium bowl, using a hand mixer, beat the crème fraîche with the cream and confectioners’ sugar until soft peaks form. Spoon the topping over the pie, garnish with chocolate curls and serve. Equipment Required You’ll need a number of necessary appliances to make the ideal Pumpkin Cream Pie in a Chocolate Crust, which will guarantee a delicious and reliable dessert. Start with a top-notch professional stand mixer that will blend the velvety pumpkin filling to perfection with ease. To ensure a well-balanced and delectable flavor, exact measurements of the main ingredients require a sturdy and accurate kitchen scale. A professional food processor with a sharp blade for smashing the cookies and shaping the perfect crust texture, which will result in a rich chocolate crust. A pie plate is the ideal presentation. With the correct tools, you can quickly make a delicious Chocolate-Crust Pumpkin Cream Pie that will have them coming back for more. Purchase All Your Commercial Kitchen Equipment From The FED (Foodservice Equipment Depot) Explore our diverse selection of high-quality commercial kitchen equipment for all your culinary needs. Enjoy a seamless online ordering experience, ensuring fast and frictionless access to professional-grade food service equipment. Shop at our Restaurant Supply Online Store.

Autumn is a great time to try out new recipes and enjoy the earthy, rich aromas of the season. There are lots of delectable options throughout the fall, whether you’re preparing food for a get-together with family, a special supper at home, or simply to appreciate the seasonal foods. Nothing beats a chilly fall or winter day when you return home to a pot of this comforting stew simmering… Dutch Oven Classic Beef Stew recipe & picture by: Classic Dutch Oven Beef Stew Recipe (foodandwine.com) Ingredients 2 tablespoons olive oil 2 pounds boneless chuck roast, trimmed and cut into 1 1/2-inch pieces 1 teaspoon black pepper 1 1/2 teaspoons kosher salt, divided 8 ounces cremini mushrooms, quartered 2 cups sliced red onion (from 1 red onion) 3 medium carrots, cut diagonally into 1/2-inch pieces 6 garlic cloves, smashed 1 cup dry red wine 2 tablespoons all-purpose flour 2 1/2 cups beef stock, divided 1 bundle (tied with kitchen twine) thyme sprigs (about 4 large sprigs) and flat-leaf parsley sprigs (about 2 large sprigs) 2 bay leaves 12 ounces baby gold potatoes (cut any larger potatoes in half) 10 ounces frozen pearl onions (about 1 3/4 cups), thawed 2 tablespoons whole-grain mustard 1 tablespoon red wine vinegar 2 tablespoons thinly sliced fresh chives Directions Heat oil in a large Dutch oven over medium-high. Sprinkle beef with pepper and 1 teaspoon salt. Add half of the beef to the Dutch oven and cook until well browned on both sides, 3 to 4 minutes per side. Transfer the browned beef to a plate. Repeat with the remaining beef. Set beef aside. Add mushrooms to the Dutch oven and cook, stirring often, until browned, about 5 minutes. Transfer to a plate. Add the red onion and carrots to the Dutch oven. Cook, stirring occasionally, until the onion begins to brown, about 5 minutes. Add garlic; cook, stirring often, until fragrant, about 1 minute. Add red wine; cook until liquid has almost evaporated, 6 to 7 minutes, stirring and scraping to loosen browned bits from the bottom of the Dutch oven. Whisk together flour and 1/2 cup of the stock in a small bowl; whisk into the mixture in the Dutch oven until incorporated. Stir in beef, herb bundle, bay leaves, remaining 2 cups stock, and remaining 1/2 teaspoon salt; bring to a boil. Reduce heat to medium-low, cover, and simmer until beef is tender when pierced with a fork, about 50 minutes. Add potatoes; cover and cook until potatoes are tender, about 20 minutes. Stir mushrooms, pearl onions, mustard, and red wine vinegar into the beef mixture. Cook, uncovered, until pearl onions are tender, 8 to 10 minutes. Remove from heat; remove and discard herb bundles and bay leaves. Ladle the stew into bowls and sprinkle with chives. Fall is a great season to try out new recipes and enjoy the hearty, earthy tastes it has to offer! Equipment Required To prepare a delicious Dutch oven-classic beef stew, you’ll need a few essential pieces of food equipment. First and foremost, a durable and generously sized Dutch oven is a must. This heavy, thick-walled pot is perfect for slow cooking and allows you to sear the beef and simmer the stew to perfection. A sharp chef’s knife will be essential for cutting the beef into chunks and chopping vegetables like onions, carrots, and celery. Additionally, a cutting board, wooden spoon, and ladle come in handy for stirring, sautéing, and serving your hearty stew. To ensure your beef stew cooks evenly and retains its flavors, a meat thermometer is an excellent tool to have on hand for checking the meat’s internal temperature. Finally, a cooktop stove or range ovens, along with a heat-resistant trivet or oven mitts, will be used to control the cooking process. With these kitchen essentials, you can create a mouthwatering Dutch oven-classic beef stew that’s both hearty and satisfying. Purchase All Your Commercial Kitchen Equipment From The FED (Foodservice Equipment Depot) Explore our diverse selection of high-quality commercial kitchen equipment for all your culinary needs. Enjoy a seamless online ordering experience, ensuring fast and frictionless access to professional-grade food service equipment. Shop at our Restaurant Supply Online Store.

The food service sector is characterized by intense rivalry and picky consumers in an ever-changing environment. Not only must you provide outstanding food, but you must also stand out from the competition if you want to succeed in this competitive industry. Having the appropriate culinary equipment is one of the essential qualities that can help you stand out. In this blog, we’ll look at how having the appropriate tools can help you stand out in the food service sector. 1. Embrace Innovation: The food service sector’s lifeblood is innovation. You may offer distinctive and intriguing menu items that leave a lasting impact on your clients by investing in cutting-edge commercial kitchen equipment. Innovation sets you apart and keeps your consumers coming back for more, whether it is sous-vide cooking devices for precise cooking or high-speed ovens for speedy service. 2. Prioritize Quality and Consistency: In the restaurant and food service industry, quality is inalienable. For constant, top-notch dish production, your equipment is crucial. Purchase apparatus that enables exact control of cooking temperatures, timings, and techniques. This guarantees that every food you serve consistently meets your high standards. 3. Efficiency Equals Success: The key to success in the food service sector is efficiency. A well-equipped kitchen can considerably streamline your operations because time is money. Invest in tools that will improve your kitchen’s efficiency, cut prep time, and expedite service without sacrificing quality. 4. Customization and Versatility: The appropriate culinary equipment should be able to accommodate your unique needs. Your allies in creating a menu that stands out are customization and adaptability. Look for cooking tools that let you try out different cooking methods, discover international cuisines, and produce unique dishes that set you apart from your competitors. 5. Sustainability Matters: Being environmentally conscious isn’t simply a trend in today’s society; it’s a requirement. Install eco-friendly commercial kitchen equipment to save energy and landfill garbage. This not only makes you stand out as a company that cares about the community, but it also lowers your operating expenses. 6. Training and Skill Development: The best meal preparation tools are only one aspect of the puzzle. The skills of your culinary crew are equally important. Give them the instruction and materials they require to become equipment masters so they may realize the equipment’s full potential. Even the most basic kitchen utensils can be transformed into a culinary marvel by skilled chefs and crew. 7. The Power of Presentation: The way your foods are presented can also be greatly influenced by the kitchenware you choose. Think beyond flavor and concentrate on the presentation of your food. Your food’s aesthetic attractiveness may be a potent marketing tool, luring customers and motivating them to post about their experiences on social media. Conclusion You may streamline your processes, improve the quality of your goods, and provide clients with a standout experience by making an investment in high-quality, cutting-edge, and adaptable equipment. Never forget that the way you cook something can make all the difference, not simply the ingredients you use. If you stock your kitchen with the equipment that allows you to fully express your culinary creativity, you’ll be well on your way to standing out in the food service sector. Purchase All Your Commercial Kitchen Equipment From The FED (Foodservice Equipment Depot) Explore our diverse selection of high-quality commercial kitchen equipment for all your culinary needs. Enjoy a seamless online ordering experience, ensuring fast and frictionless access to professional-grade food service equipment. Shop at our Restaurant Supply Online Store.

Have you ever considered how much the demand for restaurants has influenced the growth of technology? Food service equipment is one of the branches of technology that developed primarily because people like us wanted somewhere to eat in public and food prepared by someone else. Today we are investigating some of the fantastic developments within the food equipment sector, and how far technology has come in helping to prepare meals. Commercial kitchen equipment is everywhere, from school cafeterias to fast food chains and fancy restaurants. The First Instances of Commercial Food Equipment While the first examples of something resembling restaurants only appeared in the 18th century, places resembling fast food drive-throughs were present as far back as the Greco-Roman world (332 BC – 395 AD). Thermopolia – which translates into ‘a place where something hot is sold’ – were pitstops where passers-by could grab a hot meal. The main examples of food equipment used here were: Meat hooks Mincers Spatulas Colanders Ladles Pots Kettles It’s worth noting the other examples that would follow over the next few centuries. In Chinese tea houses, they would cook food on cast-iron stoves, serving food from a written menu. Further west, in medieval Europe – even though they lacked written menus in restaurant-resembling establishments – they used frying pans, pepper mills, tongs, mallets, waffle irons, weighing scales, and even cheese graters to serve food. The First Literal Restaurant According to some legends, a Frenchman named Monsieur Boulanger opened his establishment in 1765. Apparently, he even had the term ‘restaurant’ written on the sign outside. Even though this establishment was mainly for the working class, it didn’t take long before another opened a similar place dedicated to the wealthy upper class. Their tools included: Cast Iron Pots Roasting Spits Baking Kettles Spit-Jacks Gelatin Molds 19th Century Food Equipment Growth During the early 19th century, restaurants – and food equipment as a result – became increasingly popular. New designs came about, and many people were enjoying various foods prepared by chefs in establishments for the working class and upper class. The rapid industrialisation of Europe meant that there was an increasing number of workers who now needed to eat during their lunch breaks. More importantly, they needed somewhere to eat. Restaurants exploded in popularity during this time in both Europe and North America, along with food equipment, including: Apple Corers Corkscrews Can Openers Gelatin Molds Potato Peelers Salad Spinners Gas Cooking Refrigeration The 20th Century and the Exponential Growth of Food Equipment The 20th century saw the most growth in the development of food equipment. While certain basic tools were retained – such as pots, pans, spoons, and so on – the main change came from the massive influx of convenience devices. Sturdier materials became more popular in kitchens, such as steel, tin, silver, nickel, and aluminum. We also saw the rise of complete refrigeration and freezing units, dishwashers, sinks, electric ovens, microwaves, and more. Fast food restaurants became even more popular as commercial chains now had ways to quickly produce large quantities of food, all thanks to their equipment. Purchase All Your Commercial Kitchen Equipment From The FED (Foodservice Equipment Depot) Explore our diverse selection of high-quality commercial kitchen equipment for all your culinary needs. Enjoy a seamless online ordering experience, ensuring fast and frictionless access to professional-grade food service equipment. Shop at our Restaurant Supply Online Store.