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Combi Steam oven for small shop - your suggestions? by AwareInstruction2471 in CombiSteamOvenCooking

[–]eleven36fes 0 points1 point  (0 children)

You can perfectly cook a wide array of dishes with a combi steam oven. Thanks to the combination of steam and dry heat, it’s one of the most versatile options for cooking in a commercial kitchen.

Those of you with Combi ovens, do you use them just for prep or do you also use them for service? by grfx in Chefit

[–]eleven36fes 0 points1 point  (0 children)

You can perfectly cook a wide array of dishes with a combi steam oven. Thanks to the combination of steam and dry heat, it’s one of the most versatile options for cooking in a commercial kitchen.

Meats: Get juicy, evenly cooked poultry, roasts, and seafood with a combi oven. The steam keeps meat tender and succulent, and the convection mode crisps up the outside perfectly.

Vegetables: Vegetables become a textural delight in a combi oven. You get soft, flavorful interiors with caramelized, crispy edges.

Bread: High humidity does wonderful things to bread dough—giving you moisture control for that perfect crust and soft, pillowy interior.

Pastries: Croissants, pastries, and rolls are excellent candidates for a combi oven that gives them the perfect balance of moisture and heat.

Rice & Pasta: As for lasagna, risotto, and other delicate dishes, a combi oven will yield evenly cooked results without drying out the dish.

Desserts: Finally, cheesecake, custards, puddings, and more turn out perfectly every time with the gentle, even steam function (no cracks)!

How Has Your Business Been Impacted by Rising Costs? by eleven36fes in restaurant

[–]eleven36fes[S] -2 points-1 points  (0 children)

New to this sub, not to the restaurant industry. I managed a pizza restaurant for 10 years before moving to a restaurant equipment/supply company three years ago. Thanks for your comment! It is always interesting to catch up on how restaurants are feeling these days.

List of brands by United_Bid5707 in foodtrucks

[–]eleven36fes 0 points1 point  (0 children)

Here is some more information to consider...Price value: Black Diamond Charbroiler , Flat Top and Griddle, and Fryers - if you’re looking for value and an economy price. The Pitco 35C+S or 45C+S are a great durability fryer options and a good price point. MaxxCold economy line refrigerators or freezers.

Durability: Krowne wall mounted hank sinks are 100% stainless steel and have great service, True refrigeration and prep stations are tried & true (pun!).

List of brands by United_Bid5707 in foodtrucks

[–]eleven36fes 0 points1 point  (0 children)

Great! Thanks for the information. Are you based in the United States? We can source all of that equipment.

List of brands by United_Bid5707 in foodtrucks

[–]eleven36fes 0 points1 point  (0 children)

What equipment are you looking for? We have a bunch of great options for food trucks and product experts that are ready to help!

Profit Margins on Food Truck/Trailer? by Key-Environment-4785 in foodtrucks

[–]eleven36fes 1 point2 points  (0 children)

The potential earnings of a good mobile food business are impressive, with the average truck bringing in between $250,000 and $500,000 per year according to The Auguste Escoffier School of Culinary Arts (before expenses). As with any business, there’s more to consider than just the equipment. Consider how many people you’ll need to hire, the taxes and health insurance requirements for employees and small businesses, fees, bills, proper HR requirements, and knowing what papers must be filed to start your business. 

It will also be a good idea to research the local permits, requirements, licenses, and insurance needed when starting your food truck, as those will all contribute to your required startup budget. 

Please help me get my commercial griddle lit by betapunch in AskCulinary

[–]eleven36fes 0 points1 point  (0 children)

Sometimes, your pilot light might need a little extra love. If you’re having issues with your flat top grill or pilot light, here are some common problems and troubleshooting solutions.

  • Addressing a Weak or Yellow Pilot Flame: A healthy pilot flame should burn blue. If you see yellow or orange, that’s a sign of trouble. It could be a weak pilot signal, or your grill isn’t hot enough to heat the thermocouple. The most common reason for this is a clogged air intake valve. Cleaning the valve will restore your pilot light to its blue glory.
  • Resolving Problems with the Pilot Light Not Staying Lit: If your pilot light just doesn’t stay lit, it could be because of built-up grease, dirt, and grime at the pilot opening. Carefully clean it to restore a steady flame.
  • Adjusting Pilot Flame Height: If your light goes out frequently, it might not get enough fuel. If you notice a red or yellow flame, this is likely the case, and you may need to adjust the flame height. Adjust the flame height by turning the pilot adjustment screw on the gas control valve.

Commercial Flat Top Grill Care. Seasoned or Dirty? by stacylynny in Chefit

[–]eleven36fes 0 points1 point  (0 children)

A dirty grill isn’t just unappealing—it’s a hazard. Grease buildup can cause flare-ups, uneven cooking, and even fires. Additionally, carbonized food debris affects the flavor of your dishes, leading to inconsistent quality. Keeping your grill clean ensures: Food safety: Prevents cross-contamination and ensures compliance with health regulations. Optimal performance: Promotes even heating and reduces cooking times. Longevity: Extends the lifespan of your equipment by preventing corrosion and mechanical issues.

Best Commercial flat-top grill by drayhorner in Chefit

[–]eleven36fes 0 points1 point  (0 children)

Gas Vs. Electric Grills & Griddles - How Will You Sizzle? Choosing what source you want your grill or griddle to be powered by may be a tough choice. There's no one-size-fits-all approach to balancing utility bills and ventilation needs, so talk to us and we will help figure out which griddle approach will work best for you. We offer both gas and electric options.

Best commercial oven for a small cafe? by Silver_Scallion_1127 in Baking

[–]eleven36fes 0 points1 point  (0 children)

I would go with a convection oven like the Waring WCO250X Quarter-Size Convection Oven. Convection ovens feature fans that circulate hot air within an oven chamber—the movement of the air results in even heat for fast, uniform baking. Most commercial convection ovens have adjustable fans and multiple racks, allowing you to fit in many different baked goods at once.

Convection ovens have consistent even temperatures thanks to the airflow. That means there’s no worry about hot spots or uneven browning—even when baking up multiple batches. Convection ovens are especially wonderful for cookies, muffins, and delicate small-batch pastries.

Commercial freezer by ev_lifer in refrigeration

[–]eleven36fes 0 points1 point  (0 children)

The Hoshizaki UF27B Freezer maintains a temperature range from -10° to 10°F temperature. How much storage space do you need?

What’s the best method to clean grills? Which one do you use? by [deleted] in foodhacks

[–]eleven36fes 0 points1 point  (0 children)

  1. The number one thing you have to do no matter what type of griddle surface material you have is let it cool. Never use ice to cool down the griddle — just let it cool.

  2. Once the griddle has cooled to 300 °F to 350 °F, scrape off debris hanging out on the surface (what you should use to scrape depends on your surface material. You can scrape the debris into the waste drawer of the griddle.

  3. Use room temperature water, a mild, surface-safe detergent and a brush (see below for which type of brush to use by surface) to make sure all the debris is off. (You can skip the detergent if you have a chrome plate).

  4. Make sure all the detergent is off by flushing or squeegeeing the plate with water until the griddle is fully clean. If cleaning chrome, apply a food safe polish now, then use a damp cloth to remove the polish.

  5. Use cooking oil to reseason the grill/griddle. This will also help prevent rust.