Strange as it may seem, it's time to start thinking about warm weather and the upcoming ice cream season. We have taken on a new line of frozen dessert equipment made by CoolStar. This is the most inexpensive equipment I've seen for softserve ice cream, frozen yogurt and custards.
We also carry Taylor, SaniServ and Electro-Freeze ice cream equipment. We also carry batch freezers, hardening cabinets and dipping cabinets of all sizes and configurations from manufacturers like Nelson, Master-bilt, Caravelle and Arctic Air.
Warm weather will be here before you know it. Start planning now.
Monday, January 17, 2011
Tuesday, July 13, 2010
Rational Ovens and Irinox Blast Chillers - Equipment You Need To Know About
http://www.rational-online.com/US_en/products/selfcooking-center/
http://www.irinox.com/images/stories/cataloghi/GASTRONOMIA/gastronomyen.pdf
I had the opportunity to see some amazing equipment in action over the last couple of weeks. I went to a demonstration of Rational ovens and I was blown away. I wish this equipment was available when I operated a commissary kitchen that supplied two high volume restaurants and 3 bakeries.
If you are not familiar with Rational, they make computerized combi-ovens. These ovens can bake, roast, convection cook, fry, and steam. One oven can replace an entire line of equipment, saving you space in your kitchen. They are also computerized to the point that you can program the oven for your own dishes and they will cook the same way every time. They will not overcook or burn your food and they will greatly reduce your product's shrink, giving you a better yield and saving you money.
Imagine putting trays of roasts in the oven before you leave for the day and coming in the next day to find them perfectly cooked! The Rational will slow roast and, when the meat is perfectly cooked, it will drop to holding temperature so the meat will not cook any further. You can cool multiple items at the same time. You can even pre-plate dinners and heat them up when a customer orders them. They'll be ready in about 8 minutes- hot, fresh and your customers will think they were just cooked.
http://www.irinox.com/images/stories/cataloghi/GASTRONOMIA/gastronomyen.pdf
I had the opportunity to see some amazing equipment in action over the last couple of weeks. I went to a demonstration of Rational ovens and I was blown away. I wish this equipment was available when I operated a commissary kitchen that supplied two high volume restaurants and 3 bakeries.
If you are not familiar with Rational, they make computerized combi-ovens. These ovens can bake, roast, convection cook, fry, and steam. One oven can replace an entire line of equipment, saving you space in your kitchen. They are also computerized to the point that you can program the oven for your own dishes and they will cook the same way every time. They will not overcook or burn your food and they will greatly reduce your product's shrink, giving you a better yield and saving you money. Imagine putting trays of roasts in the oven before you leave for the day and coming in the next day to find them perfectly cooked! The Rational will slow roast and, when the meat is perfectly cooked, it will drop to holding temperature so the meat will not cook any further. You can cool multiple items at the same time. You can even pre-plate dinners and heat them up when a customer orders them. They'll be ready in about 8 minutes- hot, fresh and your customers will think they were just cooked.
If that isn't enough, add in an Irinox blast chiller and you will have operating capability that you never thooght was possible. The Irinox I saw will bring about 100 lbs. of product from 190 degrees F to under 40 degrees F in only 90 minutes. That same amount of food at the same starting temperature will take hours. Are you aware that bacteria in your food doubles each hour that the food is between 40F and 160F? Bacteria growth is what spoils food. Using the Irinox blast chiller, the bacteria count in your food is a small fraction of what it would be if the food were chilled over hours in conventional refrigeration. In addition, when food is rapidly chilled it stops the cooking process much faster, retaining the quality of the food as well as the quantity. Food continues to lose moisture as it cooks, so quick chilling decreases shrinkage. In fact, between the Rational oven and the Irinox blast chiller, you will experience anywhere from a 3% to an 8% reduction in shrinkage.
Imagine cooking better, faster, with more control, less shrinkage, less spoilage, the ability to cook ahead and still maintain quailty. Imagine being able to plate dinners during the slow time so you can speed service when it's busy. It's a new dawn and, if you have a busy restaurant, you need need this equipment.
Sunday, November 1, 2009
Pro-Style Residential Ranges
We Just Picked Up A New Line
We are now carrying Duro Corp's NXR commercial looking residential ranges. These are beautiful, reasonably priced ranges that will make your home's kitchen look like a restuarant. http://www.durocorp.com/. We also carry American Range's residential line of commercially styled ranges. http://www.americanrange.com/residential/
We are now carrying Duro Corp's NXR commercial looking residential ranges. These are beautiful, reasonably priced ranges that will make your home's kitchen look like a restuarant. http://www.durocorp.com/. We also carry American Range's residential line of commercially styled ranges. http://www.americanrange.com/residential/
Sunday, May 27, 2007
Welcome
Welcome to Hartford Restaurant Equipment. This blog was created to try to help you with your equipment needs. Whether you are an experienced restaurateur or a newbie, I hope you will use this blog to ask questions and get help concerning your equipment needs. Please feel free to use me for a resource to help buy the right equipment for your needs and to save money in the process.
www.HartfordRestaurantEquipment.com
www.HartfordRestaurantEquipment.com
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