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All about Commercial fridges
A Commercial Fridge is one of the most frequently used appliances in the professional kitchen. As such, it’s got to be powerful enough to deal with hot conditions, and it has also to be reliable enough to keep going even when the doors are constantly being opened. After all, a commercial refrigerator can often have thousands, if not hundred thousand of Baths worth of stock inside.
This blog should help you understand the differences between the various types of chiller available, as well as the benefits of each one.
UPRIGHT FRIDGES
Perhaps the most common form of commercial fridge, these freestanding units have the advantage of height, allowing for slimmer models to fit into tight or crowded spaces. If there is room for width, these machines can be huge and offer a far better internal capacity than almost every other type of refrigerator except Walk In Fridges.
Compact footprint: reduces the amount of space used by refrigeration in your kitchen.
Large capacity: especially if you opt for a double door version.
GN Compatible: many offer GN compatibility, meaning trays can be transferred directly from the fridge to the oven range or freezer.
Fast and easy access: due to their size, upright fridges can be positioned closer to food prep areas in comparison to walk-in fridges and freezers.
Adjustable shelves: helps you to store bulky ingredients or food containers.
COUNTER FRIDGES
Counter Fridges are typically waist high and are designed to provide both chilled under counter storage and valuable worktop food prep space. The counter surface is usually constructed from durable materials such as stainless steel and has the added benefit of being a solid countertop for other kitchen appliances.
Under counter chilled storage: combined with a sturdy worktop, these make efficient use of your kitchen space.
Flexible: Available with drawers, doors or a combination of both.
GN Compatible: many offer GN compatibility, meaning trays can be transferred directly from the fridge to the oven range or freezer.
Sizes to fit: Available in small, single door versions up to large four-door counters for the largest kitchens.
Sturdy base: Can accommodate other small appliances on the worktop, such as blenders, mixers or sous vide machines.
PREP COUNTER FRIDGES
Food Prep Fridges are very similar to counter fridges as they both combine the flexibility of under counter storage with a handy worktop. However, prep fridges expand that versatility even further, by also including an area where chilled or ambient food is immediately accessible.
Prep fridges are especially useful for quick service restaurants, as the whole food preparation process is made faster by having everything in one place. The reduced worktop space usually means there’s less room for small kitchen appliances.
Under counter chilled storage: combined with a sturdy worktop, these make efficient use of your kitchen space.
Flexible: Available with drawers, doors or a combination of both
GN Compatible: many offer GN compatibility, meaning trays can be transferred directly from the fridge to the oven range or freezer.
Marble tops: many feature stay-cool marble tops for bakery or pizzeria use.
LOW FRIDGES
Low fridges help you to further optimize the space in your kitchen. Sometimes called a Chef Base, these fridges are typically just over knee height and are designed to provide chilled storage as well as raising your other commercial kitchen equipment up to a comfortable working height. Much more flexible than using a stand.
Sturdy: can accommodate larger kitchen appliances such as convection ovens, chargrills or griddles.
Chilled or frozen storage: can be set to either configuration – no need for separate units.
Individually controlled drawers: meaning fridge and freezer functionality in a single unit.
GN Compatible: many offer gastronorm compatibility, meaning trays can be transferred directly from the fridge to the oven range or freezer.
Flexible: available in single or double drawer configurations.
UNDER COUNTER FRIDGES
Compact and lightweight compared to other models, Under Counter Fridges provide fast access to ingredients without obstructing counter space. Similar to their domestic counterparts, these fridges have solid doors and quietly operate with minimum disruption. As such, they tend to be used in front of house areas or where demand is low.
Flexible: perfect for use as a backup or front of house fridge.
Compact: easy to position as most under counter fridges have a single door.
Virtually silent: many operate extremely quietly – perfect for hotel rooms or intimate restaurants.
Efficient: due to their small size, many under counter fridges cost much less to run in comparison to larger fridges.
COUNTERTOP FRIDGES
Countertop fridges are designed to keep ingredients chilled, easily accessible and ready for food prep. Commonly used in sandwich shops or pizzerias, these machines are also useful for front of house use in either serve-over or self-service configurations.
GN Compatible: although these units use smaller gastronorm pans, the GN compatibility ensures a quick turnaround when stocks are low.
Compact: more wide than deep, these chillers can be positioned easily to best make use of the available space.
Ideal for buffets: handy glass covers prevent contamination of the contents. Easy clean stainless steel.
OTHER TYPES OF COMMERCIAL FRIDGE
There are many more specialist fridges available, including:
Display Fridges: designed for front of house use, Display Fridges are perfect for merchandising chilled stock. It’s a vast category of refrigeration and includes many different types – from beer fridges and multidecks to countertop merchandisers and serve-over counters. For more information about these specialist fridges, check out our Display Refrigeration category.
Meat Fridges: as the name suggests, a Meat Fridge is specifically designed to reliably store cuts of meat. The main function is to hold the contents at a very precise temperature range – vital when storing poultry, fish or red meats.
Blast Chiller: available as either a Blast Chiller or Blast Freezer, these quickly bring down the temperature of cooked foods to adhere to food safety guidelines. More information about blast chillers can be found on our website.
Cold Rooms: commonly called a Walk-In Fridge, a Cold Room is the single largest piece of refrigeration available to the professional kitchen
COMMERCIAL FRIDGE FEATURES
Here are a few features to look out for when buying a commercial fridge.
Capacity: Try to get a fridge with enough space to cope with your busiest service. Too small and you risk food going to waste. Too big and the fridge will take up too much of your kitchen and increase your running costs. Note that each fridge has a Capacity and a Net capacity. The Net Capacity is the fridge’s total usable space.
Size: Being such a large and important part of the kitchen, it’s vital to ensure it’s going to fit before purchase. Can you imagine the inconvenience of not being able to store your delivery of fresh produce because the fridge doesn’t fit through the door? Even if you haven’t got a delivery waiting, it’s much easier to do some simple checks first
Efficiency: On the whole, the more efficient a fridge is, the less it will cost to run. Most solid-door commercial fridges will have an energy efficiency rating to help you decide.
Defrost: Over time, it’s possible that the inside of a fridge can accumulate ice. This can reduce the performance and lifespan of the fridge, so many professional units (Hoshizaki) have a built in automatic defrost system which can be programmed to kick in when required. You’ll need to manually defrost the unit if there’s no automatic defrost.
Security: The contents of a fridge can be highly valuable, especially if it contains cuts of meat or fish. If there’s any doubt, it’s worthwhile to invest in a lockable fridge to secure your stock.
Doors: There’s a few features to look for in the doors. Self-closing doors help to save energy and are especially useful if you’ve got your hands full. Some fridges have Pedal Opening, meaning you don’t even need to touch the door at all – much more hygienic. Stable Door fridges are great for saving energy too, as you only open the door you need, retaining the temperature much more efficiently than full door versions.
Power Rating: Most commercial fridges can simply be plugged in. However, some of the most powerful versions may require hardwiring.
FREQUENTLY ASKED QUESTIONS
What is Refrigerant and what’s the difference between each type?
Refrigerant is the fluid or gas used within a fridge as part of the refrigeration cycle. In a professional kitchen, it doesn’t really make much difference if your unit contains R404, R134a or R600a refrigerant.
The overall performance and capacity of the product is usually a far more important buying decision. However, some types of refrigerant are considered more environmentally friendly than others. R290 is widely considered to be the eco-friendly version, whereas other types of refrigerant often contain greenhouse gases.
Where can I find Spares for my fridge?
There is a huge selection of spare parts available such as shelves, compressors, door seals and more, all within our Spares and Accessories department.
What’s the difference between domestic and commercial fridges?
Commercial fridges are designed for much more frequent use. A domestic fridge might only be opened a dozen times a day, whereas a commercial fridge could be constantly being opened over the course of a few hours. Commercial fridges feature powerful compressors, much sturdier construction and are often fan assisted – making them noisier too.
Why is my fridge running too hot?
It’s not necessarily a fault. It is rather a good sign meaning your compressor is running fine
More questions? feel free to contact us anytime! After all we’re only one mail or phonecall away!
Date: September 29, 2020
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The Recommended Reach-in cooling Size for Your Operation
The Recommended Reach-in cooling Size for Your Operation
One of the most important features to consider when choosing your reach-in freezer is the capacity, as commercial reach-in freezers range in size from 60 to 180 cm wide. Manufacturers commonly classify their freezers by cubic feet, giving a rough estimate of available space inside the freezer. They also come 2-doo, 4-doors or 6-door models. Reach-in freezers typically have a temperature holding range between -15 and 0 degrees Celsius, ensuring product remains properly cooled or frozen. However for warm countries (such as Thailand) we would recommend to op for -18 to -5 degrees Celsius, as those freezers include a stronger compressor and will last longer. Below, we’ll help you figure out the best reach-in freezer size for your operation.
How Much Space Do You Have?
How much space you have to install your commercial reach-in freezer will determine your reach-in freezer’s size. Freezer size is determined by how much cubic feet of storage is available and the exterior dimensions of the unit. Obviously, you should ensure you have adequate space in your kitchen, front-of-house, or storage area to accommodate the freezer you choose. If you have a smaller establishment, you may only be able to fit a unit with a width from 60 to 80 cm, typically one-section models. If you have a larger restaurant or kitchen with an adequate amount of room for larger equipment, you can look at two- and four an six -door models.
How Many Sections Do You Need?
Once you determine how much space you can allocate to your reach-in freezer, it’s time to decide how many sections you need. A one-section freezer is the most compact model of commercial reach-in freezer and can have 0.8 to 1.2 cubic meter of interior space, mostly expressed in Liters. They’re suitable for smaller establishments and kitchens with limited space. Reach-in freezers with two sections are the most common model of reach-in freezer, boasting anywhere from 1.2 to 1.5 cubic meter of interior space. The largest reach-in freezers are comprised usually of three sections and have between 1.5 and 2 cubic meter of interior space. Some of our models have 2 sections: half fridge / half freezer, this is convenient when you have only place for a 4 or 6 door, but you need and to freeze and to cool.
Shelving and Storage?
Reach-in freezers can come with shelves and pan slides to house product. It doesn’t matter how much cubic feet of space or how many sections your reach-in freezer has if it doesn’t have adequate shelving and pan slides. If you don’t have enough storage space to hold products, you’re left with lots of wasted freezer space. How many pan slides and shelves your unit should have depends on the types of food you’ll store and the type of containers product is stored in. Once you define the product types and the containers they’ll be housed in, you can figure out how many shelves and pan slides you need.
Our refrigerating equipment are provided with adjustable shelving, that makes it easier to adapt your spaces.
How Full Should Your Freezer Be?
How much product you plan on storing in your reach-in cooler/ freezer can affect how your unit operates. If your freezer is too full, air cannot circulate properly, but if your freezer is too empty, it has to work harder to keep product cold. Full freezers retain cold air better than empty freezers, though when air cannot circulate, products may be frozen unevenly. An empty freezer has to expend more energy to run and cool the empty space. It is wise not to over- or under-fill your reach-in freezer, and you should size your unit to account for times when you may need to freeze more product than usual.
Date: September 24, 2020
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All about High Speed Ovens
WHAT IS A HIGH SPEED OVEN?
A high speed oven (often called an accelerated cooking machine or a rapid cook oven) is a powerful, professional, compact catering appliance which combines multiple cooking methods to cook much faster than traditional convection ovens or grills.
Ideal for quick service sites, these ensure you get the finish you want at ultra fast speeds, without compromising taste or texture.
HIGH SPEED OVEN TYPES
Most High Speed ovens combine multiple cooking methods:
Microwave:
microwave cooking is very fast and efficient, so almost every rapid cook oven features this technology. Generally, the majority of the cooking cycle is done via microwave which helps to cook food quickly and safely. In high speed ovens the microwave energy is usually “stirred”, meaning it’s evenly distributed throughout the cavity, so there’s no chance of cold spots in the food.
Convection:
anyone who’s ever eaten a microwaved pizza would tell you that microwaving alone doesn’t always achieve the perfect finish. By adding convection cooking, a high speed oven ensures crispy bases and browned toppings which are impossible with microwaving alone. It’s worth noting that convection cooking means a high speed oven requires preheating before use.
Impingement:
one of the latest additions to rapid cooking technology, impingement (or forced air cooking) drastically reduces cooking times. Jets of superheated air are fired directly down onto the product, speeding up the cooking and giving an attractive just-grilled look. Typically, impingement is used for melting or browning toppings on lasagne, pizza and other similar dishes.
Infra-red:
some of the most advanced high speed ovens include infra-red or radiant cooking. As some delicate dishes might not be suitable for high-heat impingement, infra-red is a much gentler way of browning and crisping food. Particularly useful for delicate desserts or fish.
Contact:
although a relatively new addition to the rapid cooking family, high speed grills are growing in popularity as they are capable of adding attractive branding lines to food, as well as cooking lightning fast. This makes rapid cook grills perfect if you’re cooking food such as steaks, burritos or toasted sandwiches.
HOW MUCH FASTER IS A HIGH SPEED OVEN?
High speed ovens can cook anywhere between 5 and 20 times faster than conventional methods. However, not all ovens are equal – it depends on which cooking options the oven has. In general, models with microwave and convection are roughly 5-8 times faster than conventional cooking, whereas models with microwave, convection and impingement can be 15-20 times faster.
WHAT TO LOOK FOR?
It’s not all about the oven type. Once you’ve decided on a cooking style, there are other features which can make a big difference in your day-to-day service.
Power: generally, the more powerful a high speed oven is, the faster it’s going to cook. Each cooking category (i.e. microwave/convection) will have a different rating, so take care to choose a model which suits your menu and customer demand. Power ratings usually range between 1-3kW for each category.
Capacity: if you’re only cooking smaller items in the oven, a compact small capacity option could be preferable to save space. Likewise, a large oven gives you the flexibility to batch cook food or offer wider pizzas. As most high speed ovens are countertop, make sure to measure your counter space before purchase.
It’s also worth noting that some high speed ovens are specifically designed for a particular dish. For example, the Pronto, has a wide door like a traditional pizza oven, but it’s actually a powerful high speed oven which can cook a 12” pizza in 90 seconds.
Hardwired/Plug in: as rapid cook ovens are designed for cooking at speed, they can often take quite a lot of power to operate. Even when not cooking, energy is still used in readiness for the next dish. The more powerful the unit is, the more likely it’ll need hardwiring into a mains electricity connection. In addition, if it needs hardwiring, you may need a specialist catering equipment electrician to install the unit. Look for the power type to make sure the unit is suitable.
Venting: as with all cooking, it’s easy for food grease and smoke to build up quickly in a rapid cook oven. However, many models come with a built-in catalytic converter, so you can position the unit without having to worry about overhead extraction. This functionality is usually called vent free. Units without this technology will require the usual overhead extraction canopy.
Door: often forgotten, the door can make a big difference during a service. Many rapid cook ovens have drop-down doors, so you can quickly and easily access the interior. Others might have side opening doors, which could be preferable if the unit is stacked, or positioned at eye level.
Controls/Programming: almost every accelerated cooking machine can be programmed. Whether it’s via USB stick, Wi-Fi or simple push-button control panel, you can adjust cooking cycles to achieve great results. Even the most basic entry-level models give you the precision you need. One of the great benefits of cooking by program is that it’s really easy to learn and significantly reduces staff training times.
Especially for businesses with multiple sites will really benefit from this functionality. Food can be cooked consistently on every site and it’s incredibly fast to upload the latest additions to your menu.
FREQUENTLY ASKED QUESTIONS
What can you cook in a high speed oven?
Pretty much anything that you can cook in a regular oven can be cooked in a high speed oven. Even delicate dishes such as fish and soufflé can be cooked to perfection with a bit of practise.
What can’t you cook in a high speed oven?
it’s only really the size that restricts rapid cook ovens. Even the largest versions might not be able to fit a full festive turkey in, so you might be better off using a combination oven or oven range for dishes of that size.
Can high speed ovens cook food from frozen?
Absolutely. A conventional oven would usually take around 12-15 minutes to cook a frozen pizza, whereas a rapid cook oven with impingement could cook it in around a minute.
Do high speed ovens get hot on the outside?
Most high speed ovens are designed for efficiency, so thick insulation ensures the outside is usually cool to the touch. If this is a concern, check the brochure or user manual before purchase.
Are high speed ovens easy to clean?
Most modern high speed ovens provide step-by-step cleaning instructions through a built-in screen. Others, such as Menumaster ovens have exclusive non-stick liners which make them much easier to clean than models without. Be aware that you usually need to factor in cooling time in any cleaning routine.
Date: August 24, 2020
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All about the RATIONAL SCC-101-E
FEATURES
- Outstanding food quality at all times
- Easy to operate even for untrained staff
- Minimum running costs
- No checking or monitoring
- Cook different foods at the same time
- Automatic cleaning and descaling
- Rear-ventilated triple-glazed cooking cabinet door, two hinged inside panes (for easy cleaning) with a
special heat-reflecting coating - LED cooking cabinet and rack lighting – energy-saving, durable and low-maintenance
- Optical rack signalling function
- Core temperature probe using 6 measuring points with automatic error correction. Positioning aid for core
temperature probe included - Climate management – humidity measured, set and regulated to one percent accuracy. Actual humidity in
the cooking cabinet can be set and read on the control panel in Combi-Steamer modes - Individual Programming of at least 1200 cooking programs with up to 12 steps
- Humidification variable in 3 stages from 86°F–500°F (30°C–260°C) in hot air or combination
- Integrated Ethernetsocket to connect to a cloud based system for administration of cooking processes,
management of HACCP and service data and remote control - High-performance, fresh-steam generator with automatic descaling
- Dynamic air circulation in cooking cabinet with reversing wheel fan with 5 fan speeds, programmable
- Integral, maintenance-free grease extraction system with no additional grease filter
- Operation without a water softener and without additional descaling
- Separate solenoid valves for normal and soft water
- Cool-down function for fast cabinet fan cooling
- Automatic adaptation to the installation location (height, climate, etc.)
- Removable, swivelling hinging racks (distance between rails 2 5/8″ / 68 mm)
- Material inside and out 304 (DIN 1.4301) stainless steel
- Hand shower with automatic retracting system
- Fixed waste water connection conforming to SVGW requirements were permitted
- Demand-related energy supply
- Lengthwise loading for 12”x20” or 1/1, 1/2, 2/3, 1/3, 2/8 GN accessories
- 5 programmable proofing stages
- Automatic, pre-selected starting time with adjustable date and time
- Uses the LED lighting to signal the end of the preheating phase or the process
Description
- Cooking appliance for automatically cooking (Automatic mode) meat, poultry, fish, side dishes/vegetables, egg dishes/desserts, bakery products and for automatic finishing®. With an intelligent system for optimising
mixed loads in production and in à la carte service as well as a fully automatic cleaning and care system. - Hot-air steamer (combi-steamer mode) conforming to DIN 18866 for most of the cooking methods used in
commercial kitchens for the optional use of steam and hot-air, individually, in succession or in combination.
Working safety
- Detergent and Care tabs (solid detergents) for optimum working safety
- HACCP data output and software update via the integrated Ethernet and USB port
- Safety temperature limiter for steam generator and hot-air heating
- VDE approved for unsupervised operation
- Maximum rack height 1.60 m for use on an original base cabinet
- Integral fan impeller brake
- Door handle with right/left and slam function
Operation
- Remote control function for appliance using software and mobile app
- iCC-Cockpit – graphically supported overview of the current cooking chamber climate, the expected progress of the cooking process, review and forecast as well as options at the end of cooking
- iCC Messenger – informs on current and automatic adjustments to the cooking process
- iCC Monitor – Overview of all automatic adjustments to the cooking process
- 9 self-configurable, user-specific operating display (images, text, etc.)
- Record mode – Determination of the ideal cooking path for calibrated products using the core temperature probe for subsequent use without a core temperature probe, with automatic consideration of load quantity
- Self-learning operation, automatically adapts to actual usage
- 8.5″ TFT color monitor and touch screen with self-explanatory symbols for ease of operation
- Control second unit from the main unit (units must be connected via ethernet or network)
- Application and user manuals can be called up on the unit display for the current actions
Cleaning, care and operational safety
- Automatic cleaning and care system for cooking cabinet and steam generator works regardless of the water pressure supplied
- 7 cleaning stages for unsupervised cleaning and care – even overnight
- Automatic cleaning and descaling of the steam generator
- Automatic cleaning prompts indicating the cleaning stage and volume of chemicals in relation to the level of soiling
- Soiling and care status are displayed on the monitor
- Diagnostic system with automatic service notices displayed
- Self-Test function for actively checking unit’s functions
More information
iCookingControl®
- Top-quality cooking results with no monitoring
- Easy to operate, even for temporary staff
- Reduces raw materials use by up to 10% than units without HiDensityControl®
- Healthy food preparation using up to 95% less grease
Your wishes will be granted precisely. Without you having to do a thing.
iCookingControl® also uses sensors to detect the size and condition of your products as well as the load sizes, and automatically adjusts its path to your desired results accordingly. It takes any required decisions on its own, setting temperature, cooking cabinet climate and cooking times automatically.
The display informs you of every adjustment. You’ll know exactly what’s going on, and will always have an eye on everything.
Simplicity through cooking intelligence. This is one assistant cook you can always rely on.
iCookingControl® learns your preferences and cooking habits, and adjusts its controls to meet your needs. You won’t need to do any more checking or monitoring, and you can rely on the fact that everything will come out exactly the way you want it.
Progress on the display. Left to right.
- You specify your desired result. The SelfCookingCenter® implements your ideas reliably.
- With the iCC® Cockpit, you will always know exactly what your cooking system is doing.
- The iCC® Monitor shows you which settings are being applied.
HiDensityControl®
- Exceptional uniformity from the first rack to the last
- Crisp crusts and crunchy breadings
- No drying out, even of delicate foods
- Traditional grill marks even with large quantities
- Short preheating periods, and thus minimum energy consumption
Precision means top quality. Automatic cooking cabinet climate adjustment.
Highly sensitive sensors detect and identify the current conditions inside the cooking cabinet every second, so that energy levels can be optimised in accordance with the needs of the food. And it all happens precisely and efficiently.
The results: Consistently high food quality and minimal resource consumption, from the first rack to the last.
Fresh steam generator. Hygienic steam at the push of a button, any time.
Precise steam temperatures and maximum steam saturation—even with full loads, and even at temperatures as low as 30 °C—guarantee top-quality, healthy, nutritious results with no need for an elaborate and expensive water softening system.
Cooking cabinet management. Heat, air, and moisture.
Intelligent climate management: The humidity sensor also accounts for the food’s natural moisture levels, and allows cooking cabinet climate parameters to be set and adjusted to one percent precision. The results? Browned, juicy roasts and light crumb.
Dynamic air circulation: The high-performance fan impeller adjusts its speed and direction of rotation depending on product types, quantities and cooking states. This ensures optimum air distribution for uniform results.
Active dehumidification: Innovative vacuum technology dehumidifies the cooking cabinet quickly and efficiently, providing crisp crusts, crunchy breading and attractive grill marks with delicious roasted flavours.
Precision means top quality. Automatic cooking cabinet climate adjustment.
Fresh steam generator. Hygienic steam at the push of a button, any time.
LevelControl
- Maximum flexibility
- Consistently high food quality
- Energy savings of up to 70% compared to conventional cooking technology without combi-steamer
- Ease of operations with no monitoring
Intelligent mixed loading. iLevelControl adjusts automatically.
The display on your SelfCookingCenter® will show you which dishes you can cook together. You specify what you want to prepare and iLevelControl will monitor each rack individually. Depending on load sizes and on how often the door is open for how long, iLevelControl will intelligently adjust cooking times and even notify you as it’s doing so. That way, you’ll always have an eye on the proceedings.
When a rack is finished cooking, iLevelControl will notify you with a corresponding message on the display. If you like, the system will even use the lighting system to show you which rack needs to be loaded or unloaded. This almost completely eliminates the possibility of operator error. Your food will come out perfectly every time, just the way you want it.
Efficient CareControl
- No additional expenses related to descaling or water softening systems
- Clean Hygiene Guarantee ensures that your unit is always clean and well maintained
- Minimal operating costs and workload
- Usage of solid cleaning agents provides additional work safety
Cleaning and descaling. With the SelfCookingCenter®, they’re automatic.
If you choose, you can also save a cleaning schedule that fits your working hours. The SelfCookingCenter® will message you automatically at the scheduled times, and will make sure that your unit remains hygienically clean and well-maintained.
Expensive, high-maintenance water softening systems are no longer necessary. The new Efficient CareControl needs around 30% less resources than the previous model*, making it significantly less expensive than a thorough manual cleaning—and thanks to its use of cleaning tabs, it’s particularly safe as well.
Technical details & equipment.
LED lighting with rack signaling.
Our new and innovative LED lighting ensures optimum illumination of both the cooking cabinet and each individual rack—top to bottom, back to front. The neutral lighting helps you see products’ natural browning. Energy-efficient, durable and low-maintenance. The new tray lighting option makes using iLevelControl even easier: A blinking light signals which tray needs to be loaded or unloaded.
Triple-glazed cooking cabinet door.
The triple glazing has a state-of-the-art heat-reflective coating to ensure minimal heat losses, which saves you another 10% in energy costs. All three panels can be cleaned, so you’ll have a clear view of things for years to come.
Integrated hand shower with automatic retraction system.
An infinitely-variable jet and ergonomic handling facilitate rough cleaning work, deglazing or adding water. The integral automatic retraction system and automatic water shut-off mechanism offer optimum safety and hygiene conforming to EN 1717 and SVGW standards (Swiss Association for the Gas and Water Industry).
Energy consumption display.
You’ll always know how much energy an individual cooking process requires, or how much energy your appliance is consuming per day. Energy consumption data can be viewed on the display, and is also available for download.
300°C maximum cooking cabinet temperature.
The SelfCookingCenter® particularly robust construction allows even continuous operation at temperatures of up to 300°C, so special cooking methods like grilling or searing are equally possible with large quantities of food.
Steam generator.
If you’re aiming for top quality steaming results, our steam generator is indispensable. The 100% fresh and hygienic steam guarantees maximum steam saturation even at low temperatures, for example when poaching.
The steam generator is automatically descaled as part of the cleaning process, making expensive water softening measures superfluous.
Centrifugal grease trap system.
Cooking cabinet air stays clean at all times, with no need to replace or clean grease filters. Pure taste enjoyment.
Lengthwise loading.
Loading lengthwise means the door need not be opened as far, which helps reduce energy losses significantly, even if you’re opening and closing the door frequently as part of à la carte operations. The small opening radius requires less space as well. 1/3 GN and 2/3 GN containers can also be used for smaller quantities.
Positioning aid.
Our positioning aid makes it easier to position the core temperature probe correctly in liquid, soft or very small products.
Intelligent 6-point sensor.
Even if the core temperature probe is not inserted correctly, the sensor can still reliably detect the coldest point within the product, so all products always come out cooked to perfection.
Dynamic air circulation.
Thanks to special cooking cabinet geometry and a powerful fan impeller that changes rotational speed and direction based on specific product requirements, heat is always distributed perfectly throughout the cooking cabinet. This ensures excellent food quality even with full loads. The integrated fan wheel brake reacts promptly when the door is opened, so that the fan impeller comes to a standstill quickly for even more safety and security.
ClimaPlus Control®.
Sensors measure humidity inside the cooking cabinet precisely and adjust it to the exact percentage, depending on settings. If necessary, the system will extract excess moisture or use the steam generator to supply additional moisture.
Door drip pan.
The integrated, self-draining door drip pan benefits work safety and hygiene, by ensuring that no water drips onto the floor.
Cooking cabinet seal.
The new plug-in door seal has a far longer service life than the previous model. It can withstand temperatures even as high as 300°C. Replacing the seal requires no tools and can be done without the aid of a technician.
Specifications
Dimension: W847 x D776 x H1042mm
Electrical: 380V – 415V / 50Hz / 18600W
Fuse: 3 x 32A
Hot air output: 18000W
Steam output: 18000W
Water inlet: R 3/4″
Water outlet: DN 50
Water pressure: 150–600 kPa or 0,15–0,6 Mpa
Capacity tray size: 10 x GN1/1
No of meals per day: 80 – 150
Weight: 135Kg
Warranty: 2 Years (by Rational)
Made in: Germany
Document Downloads
Product sheet
Operation Manual
Installation Manual
Product video:
Date: August 10, 2020
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Saber Champagne, How to do it?
Nothing is so spectacular as Sabering a bottle of champagne, It’s very impressive to your guests. Opening a bottle of champagne with a saber is most typically done for special occasions like birthdays, anniversaries, and New Year’s parties, but with our easy step-by-step guide to sabering a bottle of champagne, you can be able to open a bottle with a blade every time. Here we’ll teach you the history of sabering champagne, what type of blade you’ll need, the physics behind the phenomenon, as well as how to saber champagne safely.
History:
Opening champagne bottles with a saber is also known as “sabrage”, and it became popular in nineteenth-century France under the reign of Napoleon. After winning a battle, Legend has it that as the victorious soldiers rode back home, people usually threw bottles of champagne to them as a form of celebration. Napoleon’s armies would celebrate by drinking champagne, and they would open the bottles using the easiest method on hand. In many cases, the easiest way to open the bottles was with the sabers that many soldiers or cavaliers carried. Since then, opening a bottle with a saber has become a tradition in fine dining settings for special occasions and celebrations.
What Blade Should You Use to Open Champagne Bottles?
Traditionally, sabers have been used to open champagne bottles in this fashion. These champagne swords have medium-length blades that are around 30 centimeters or 12 inches with dull edges. Many champagne sabers have decorations on the handle and a highly polished blade, which enhances the show.
A traditional champagne sword is not necessary for sabering a champagne bottle, though. For restaurants and clubs that only need to open bottles on rare occasions and holidays, you can use a simple chef knife.
The technique Behind Sabering Champagne Bottles
So why can you cut off the top of a glass bottle using a dull knife? It all has to do with the pressure inside the bottle. Champagne is very bubbly and full of carbon dioxide, which creates a lot of pressure inside the bottle and on the cork.
In medieval days, many bottles of champagne would explode in wine cellars due to the pressure. To alter this, wine makers would add wire cages over their corks to keep them secure. When sabering champagne, you’re creating a small crack in the glass near the top of the bottle, which releases the pressure in a powerful burst that removes the top of the bottle com
How to Saber a Champagne Bottle
1)Chill your champagne before you’re ready to open it. You can either refrigerate the bottle until it’s around 38-40 degrees Fahrenheit or chill it in a wine cooler for 10-15 minutes. The glass becomes more brittle when it’s cold, which makes it easier to open.
2) Remove the wire fastener or any foil covering the cork.
3) Find the seam on the bottle. The seam is the line that runs down the side of your bottle, and it’s the weakest part of the glass.
4) Hold your bottle firmly at a 45 degree angle, with the top of the bottle facing away from you and your guests. The cork may fly a fair length, so be sure to stand at a safe distance from everyone.
5) Hold the knife flat against the bottle with the blunt edge facing the lip. Run the blade along the seam, and then quickly and firmly thrust forward, up the seam toward the lip of the bottle. You are aiming for the spot where the seam meets the lip of the bottle.
If you did it properly, the cork should break off and champagne should spill out of the opening. Allow a little champagne pour out to ensure any remaining glass shards are washed away, and then serve your guests. Opening champagne with a saber is great for special occasions, New Year’s parties, and catered events, and it is a necessary skill for foodservice operators at banquet halls, upscale restaurants, and classic venues.
With a little practice and by following our easy guide, you can be able to perform the art of sabrage in no time at all.
Date: July 28, 2020
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REOPENING YOUR RESTAURANT AFTER A CRISIS
How to Reopen a Restaurant after a crisis
When natural disasters or pandemics strike, you are forced to shut the doors of your business for a while or to adapt your business model through a crisis. With the latest coronavirus, many restaurants experienced financial difficulties that put them out of business while stay-at-home orders, limited their customers access.
The timeline for a full reopening is unknown, but as quarantines phases out slowly, you can start planning for your grand reopening. As life begins to establish a sense of normalcy post-crisis, we at FFT prepared a list of steps that you can take to reopen your restaurant.
Opening your doors again after a crisis will require planning ahead and some changes to how you run your business. By using the general Restaurant reopening guidelines and our suggestions below, you can get your restaurant up and running in no time. Be sure to check with your province and local jurisdiction for the most up-to-date guidelines.
Checklist for Reopening Your Restaurant After a Crisis
Opening your doors again after a crisis will require planning ahead and some changes to how you run your business. By using the General Restaurant reopening guidelines and our suggestions below, you can get your restaurant up and running in no time. Be sure to check with your province and local jurisdiction for the most up-to-date guidelines.
- Clean and Sanitize Your Space
Whether you have been out of your space for weeks or have been checking in periodically, the first step you’ll want to take towards opening back up is to thoroughly clean and sanitize your restaurant.
- Restaurant staff Clean with sponge and spray
- Be sure to clean the back-of-house and the front-of-house using our restaurant cleaning checklist.
- Clean and sanitize seldom-touched areas along with your high-touch areas.
- Clean under and in between items, such as countertop equipment and point-of-sale equipment.
- Use food-safe cleaners in food-prep areas and on any surfaces that will come in direct contact with food.
- Wash, rinse, and sanitize food-prep tools and small wares before using them again.
- Clean and sanitize shelving units before restocking.
- Thoroughly clean and disinfect all restroom areas.
- Sweep, vacuum, and mop the floors.
Once you have completed a deep cleaning of all the spaces in your restaurant, create a rigid cleaning schedule for your staff to follow once you are open to the public.
- Turn on Your Equipment
Before you can reopen, you’ll need to make sure that your equipment is still in functioning condition. Turn on your equipment a few weeks in advance so you have time to replace any units that need to be upgraded.
- Turn on refrigeration equipment and ensure that all refrigerators, walk-in coolers, display cases, and prep tables hold a temperature of 40 degrees Fahrenheit and below.
- Turn on freezers and ensure that they hold a temperature of 0 degrees Fahrenheit and below.
- Turn on the gas line and relight pilot lights on cooking equipment. You might experience some smoking at first as any condensation burns off.
- Check that all ovens and cooking equipment reach a full range of cooking temperatures.
After a few weeks sitting idle, air pockets can form in gas lines, so it would be wise to contact a technician to get your equipment back online if you are not comfortable doing so yourself.
- Check Your Food Inventory
For your restaurant to get rolling again you’ll want to make sure your food inventory is fresh and ready to be incorporated back into your menu.
- Discard any expired and out-of-date food, or food that may have been damaged by pests.
- Cross-reference your stock with your intended menu and form a shopping list.
- Contact your typical sources and vendors to ensure that they have enough supply to meet your needs.
- Put Social Distancing and Contactless Practices in Place
To open your location to the public, you may need to make some changes to the way your customers interact with your establishment in order to keep your customers safe. With the coronavirus, social distancing practices and contactless procedures may linger for a while as businesses are allowed to reopen their doors to in-person interactions.
- Restaurant Reopening Soon Sign
- Make sure your lines allow for 6-foot spacing between customers if you have counter service. Set up barriers where needed.
- Reduce the number of tables in your dining area to add distance between diners. Make sure each table is sanitized when it is being bused for the next customer.
- Add partitions between staff and customers wherever possible (hostess counters and cash registers).
- Create a flow that customers must follow through your establishment to mitigate close proximity.
- If possible, have customers use a different exit door than the entry door.
- Provide touchless hand sanitizers for customers at the doorway and before food lines.
- Use disposable paper menus or digital ordering when possible.
- Install contactless payment systems and hardware.
- In bar settings, switch to individually wrapped straws. Avoid using skin-on fruits such as lemon, lime, or orange wedges in cocktails.
- Train Your Staff
Chances are that your sense of normal will change following a crisis, so it is important that your staff is trained to adapt to the situation and practice the changes that you have put in place before you open.
- Hire additional staff if needed to help you keep up with demand and sanitation.
- Train staff on new cleanliness and social distancing practices.
- Enforce frequent handwashing and glove wearing where necessary to prevent the spread of contagions.
- If masks are worn, ensure your staff knows how to properly use them.
- Require employees to be healthy when reporting to work. Make sure they know when to stay home and how long they must remain home if they feel ill. This information should also be included in your business’s restaurant employee handbook for reference.
- Provide pre-work temperature screenings if necessary.
- Train staff on new contactless delivery practices and contactless in-house methods for interacting with customers.
- Make sure your staff has the appropriate food handler’s licenses and that those licenses are up to date.
- Be Ready for an Inspection
Before you can reopen, your location may need to pass a health inspection once again. Stay up to date with the latest health guidelines so you can be ready when the time comes.
- Contact your local health department to find out any inspection requirement updates that have been added since the crisis.
- Clearly identify your plan to your staff during training so they are ready for an inspection.
- Create a cleaning schedule and a social distancing plan that you can show your inspector when they come.
- Advertise Your Reopening
Once you know the date that you can open your doors to the public again, let your customers know so that they can anticipate your reopening and plan their visit.
- Advertise your reopening date on your social media page with either an eye-catching image or personal video to your customers.
- Feature a countdown on your website and in your storefront window to build excitement for opening day.
- Offer a discount or coupon for the first 100 customers to visit or place an order to incentivize customers to keep your business in mind.
- Promote the sale of gift cards to be used when you open to stimulate your budget.
- Advertise what you did to clean and update your business while you were closed.
- Ease into Reopening
It may be tempting to go right back into it full-swing once you get the okay to reopen, but easing into your reopening will set your business up for success in the long run and keep your customers safe.
- Host a soft opening with friends and family to try out any new menu items and test mitigation practices.
- Start off with a limited menu and a delivery menu to ensure that you have enough supplies to keep up with demand and keep your kitchen working efficiently.
- Limit the number of tables in your dining room and reduce the number of dine-in customers by taking reservations and call-ahead customers. Reduce party sizes you accept in your dining room to retain social distancing practices.
- Encourage contactless payment methods by investing in Tap-To-Pay systems and POS tablets that can be sanitized between customers.
- Encourage pick-up orders and delivery options until you can operate at full capacity.
- Establish a texting system that will notify customers when their table is ready instead of having them wait in waiting areas and lobbies.
- Start with a ghost restaurant business model if you can’t reopen seating areas yet or were not able to retain your physical restaurant location through the crisis.
- Open your patio space to facilitate outdoor dining. Be sure to check with your local jurisdiction about the rules of sidewalk use to space out diners as they enjoy their meal at your location.
- Make a Good Impression
Your main priority following a crisis is to have a smooth reopening and make sure that your customers feel comfortable becoming patrons of your business again.
Thank you for the picture @ Luca Cinì – A Wine Story Boatavenue, Phuket
- Maintain contact with your customers through the reopening process and give them a behind-the-scenes look at what you’re doing to ensure your space is safe via social media, newsletters, or website posts.
- Make sure that your customers are treated with care and respect when they are in your building. Train your staff to try and remember names and repeat orders to form a relationship with regulars.
- Advertise the extra steps you are taking to keep your business clean and your customers safe on your website and with fliers in your business.
- Ensure that your cook times and delivery times are speedy and professional.
Caring for Your Closed Restaurant
In the meantime, while you are still closed during the coronavirus pandemic, here are some steps that you can take to care for your restaurant:
- Power off equipment and consolidate refrigerator storage
- Promote gift cards
- Make menu adjustments
- Review your employee handbook
- Get your staff Serv-Safe certified
- Familiarize yourself with new technology and marketing practices
- Keep your customers updated
During a crisis, it may be hard to visualize life returning to normal. It’s important to form a plan early so you can make adjustments along the way and be ready to get your restaurant back on its feet as soon as possible. The coronavirus may have shut many doors, but by thinking ahead you can be one of the first businesses available to customers once quarantine begins to lift.
Date: June 24, 2020
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Five classic Phuket dishes
Five classic Phuket dishes
Thai food is available in restaurants all over the world. But for the most authentic taste of Thailand, you really should come to visit the country and taste food cooked by locals using fresh local ingredients and served as it should be.
In this month’s article, we look at the top five authentic Southern Thai dishes you should savor during your time in Phuket. Maybe it will give some restaurants the opportunity to change a little from the ordinary for take away or delivery food or you might try make it yourself.
Sataw Pad Kapi Goong
(Thai Stink Beans and Shrimp)
Sataw, also known as stink beans, is a major ingredient in southern Thai cuisine due to the fact that they thrive in the region. The stink bean is crunchy, packed with amino acids, and smells like methane (but in a good way). It must be eaten to be believed – and absolutely must be tried fresh. In Sataw Pad Kapi Goong, stink beans are stir-fried with fresh prawns and shrimp paste. This dish is unique, flavorsome and combines spicy and sour flavors in a way that can’t be tasted anywhere else.
Ingredient
1 cup stink beans
1 tbsp. shrimp paste
1 cup sliced onion
6 – 8 each small garlic cloves
10 each de-veined medium size prawns
2 each red chee-fah chili, remove seeds and membrane
1 tbsp. fish sauce
2 tbsp. lime sauce
1 tbsp. sugar
2 tbsp. oil
How-to
- Pound the peppers and garlic in a mortar.
- Heat the oil in a pan over medium heat, add the peppers and garlic, stir-fry until aromatic. Add the shrimp paste, and stir-fry until mixed
- Add the onion and bitter beans, turn up the heat. Stir-fry until well cooked. Season with fish sauce, sugar and lime juice.
- Remove from the heat and serve.
Khua Kling Moo Saab
A Southern Thai classic. In this dish, the spicy dry curry is stir-fried with diced pork and loads of chili. Hot, spicy and authentically Thai, this is not a dish for the faint-hearted but, if you can handle the heat, you really should try this most famous Thai dish in its homeland.
Ingredients
500 g. minced pork, beef, or chicken (I used minced meat, but small slices of meat are common too)
3 tbsp. southern Thai curry paste
50 g. lemongrass
1 red spur chili (this is not completely necessary, but if you add one, it will make your curry look really nice)
10 – 15 kaffir lime leaves (you can use about ¾ of them while cooking, and used the other ¼ to sprinkle on top at the end)
pinch of sugar (depending on how much you like and how much you want to)
Thai bird chilies (I like to slice up some red Thai bird chilies to sprinkle on top of my plate, just for the final spicy touch and for extra red color)
Instructions
The first step is to take your lemongrass, slice off the bottoms of the stalks, tear off two or three of the tough outer layers, and then finely shave it. The finer you shave the lemongrass, the more flavor it will add, and the the easier it will be to chew.
To prepare the kaffir lime leaves, you want to grab about five or six leaves, which come as a pair, then I like to fold them over, so you’ve got a nice layered sandwich of kaffir lime leaves. Slice off any of the big stems if there are any, and then finely slice them into thin strips.
I included the spur chili in this recipe mostly to give the khua kling a beautiful red accent color, but it’s not what gives the dish its spice – that comes from the curry paste. For the spur chili, just cut off the stem, slice the chili in half, and then slice it into thin diagonal strips. Set all those ingredients aside, and we’ll come back to them later.
Turn on your stove to a medium high heat, heat up your wok or pan for a few seconds, and then add about 3 tbsp. of southern Thai curry paste (it may be kind of dry, but since this is a dry curry, you don’t want to add any oil).
One of the tricks my wife taught me, so the curry paste doesn’t burn, is to quickly add in just 1 spoon of meat into the curry paste and start to stir fry it. This will give the curry paste a little extra moisture, but it will still get that direct heat that you want, so the curry paste reaches its maximum flavor potential.
Fry the curry paste for 2 – 3 minutes, and then add in the rest of the meat. Your pan should be quite hot, and due to the dryness, it might start to stick to the bottom. So you want to really work the wok hard by scraping and getting all that good flavor off the bottom of the pan.
Stir fry the meat until it’s broken into small minced pieces, and almost all the way cooked through, then toss in just a pinch of sugar, depending on how much you like (I used about ½ teaspoon, but I know some Thai cooks would use a whole spoon in their recipe).
Give it a quick stir, then add the lemongrass.
Quickly stir it, then toss in about ¾ of your shaved kaffir lime leaves. Stir fry for about 1 minute.
Just a few seconds before turning off your heat, add the sliced red spur chili, stir fry for a few more seconds, and turn off your heat, but keep frying for another minute or so.
Grab a bowl, and dish out your khua kling.
The final step is to take the remaining portion of your finely shaved kaffir lime leaves (of you can slice more if you used them all), along with a handful of sliced Thai bird chilies, and sprinkle them on top of your plate of khua kling.
Gaeng Leung Yod Maprao Pla
A dish packed with spice and flavor. Many Thai restaurants in western countries focus only on red and green curries but this is made using a thick yellow gravy which is often livened up with tender coconut shoots to counteract the spice and huge chunks of freshly caught fish which soak up all that lovely flavor.
Ingredient
500 grams sea bass, cut into bite-size pieces
2 cups Koon stalk (Giant Elephant Ear), tender portion, cut into 1 inch pieces
2 tbsp. palm sugar
¼ cup tamarind juice
3 tbsp. fish sauce
1 tbsp. lime juice
Ingredients for Sour Curry Paste
20 each bird eye chilies
1 each turmeric, cut into 2-inch pieces
4 each red shallots
15 each garlic cloves
2 tsp. shrimp paste
A pinch of salt
How-to
- Pound together the bird eye chilies and salt. Add the rest of the spices, and keep pounding until thoroughly mixed. Add the shrimp paste and pound until well mixed.
- Boil water in a pot and add the sour curry paste. Add the Koon, making sure they are well-cooked. Add the sea bass. Wait for the liquid to a boil again.
- Season with the palm sugar, fish sauce, tamarind juice and lime juice.
- Remove from the heat.
Moo Hong
Also known as Phuket pork belly stew, tender stewed pork is smothered in a classic southern Thai-style sweet sauce. Chunks of pork belly are braised in a paste of garlic, black peppercorns, and coconut sugar. Similar to the Chinese dish, Moo Palo, but with fewer ingredients, this is simple to make and demonstrates why, if you prepare and cook food properly, it doesn’t need to be overly complicated.
Ingredients
400 g of pork belly
400 g of lean pork shoulder
0.80 bulb of garlic about 8-10 cloves peeled
0.80 bunch of fresh coriander
2.40 fresh Coriander roots or 5-6 stems roughly chopped
0.80 tablespoon of whole black peppercorns or half white, half black
0.80 tablespoon of coconut palm sugar or normal palm sugar if you can’t find it
2.40 whole star anise
0.80 whole cinnamon stck
1.60 tablespoon of light soy sauce
1.60 tablespoon of oyster sauce
1.60 tablespoon of dark sweet soy sauce use kecap manis if you can’t find it
rice bran oil for frying
Instructions
Cut the pork belly and shoulder into equal sized chunks and set aside.
Pound the garlic, coriander stalks and pepercorns in a pestle and mortar to a fine paste.
Fry the pork in batches in a little oil over a medium/high heat until browned all over, leaving any residual fat in the pan.
Add a little more oil if necessary and fry the paste for a couple of minutes over a medium heat, taking care not to let it catch on the bottom of the pan.
Chuck the pork back in and stir to coat. Add the cinnamon stick, the star anise, all the sauces and the palm sugar. Keep stirring until everything is well combined and the sugar has dissolved.
Pour in enough water to just cover the pork and bring to the boil. Immediately lower to a simmer and cook for two hours or until the pork is tender, adding more water if the pork looks like it’s getting too dry.
Serve in bowls topped with a bunch of fresh coriander, next to steamed Jasmine rice.
Goong Pad Makham
Another great Southern Thai classic is this one, made from normal Thai store cupboard ingredients such as palm sugar, fish sauce, and tamarind paste. This is a dish that often appears on local dining tables. Fried prawns and succulent meat combine with sauces for a strong combination of sweet, salty and sour flavors.
Ingredients
2 shallots (roughly chopped)
3 cloves garlic
5-6 coriander stems
2 Thai chilies
250g large shrimp (de-veined and shells removed)
½ cup chicken stock
3 Tbsp grated palm sugar
1.5 Tbsp fish sauce
3 Tbsp tamarind juice
¼ cup red and green capsicum (julienned)
Fried shallots (for garnish)
Fried dried chillis (for garnish)
Coriander leaves (for garnish)
Preparation: Using a food processor, process the garlic, shallots, coriander stems, and Thai chillis into a rough paste or you can use a Mortar.
How to Cook
In a wok, heat some vegetable oil over medium high heat. When the oil begins to smoke, sear the shrimp on all sides until brown. Remove the shrimp from the wok and set aside.
Using fresh vegetable oil, sauté the herb paste over medium heat until fragrant and slightly brown.
Then add chicken stock, palm sugar, tamarind juice, and fish sauce. Increase the heat up to medium high and stir constantly, until the sugar is dissolved. Cook the sauce and reduce it until it becomes a thick sauce that can coat the back of your spatula.
Toss in the shrimp and red and green capsicum to mix with the sauce. Finish cooking the shrimp if they are not already done.
Transfer to a serving plate and garnish generously with fried shallots, fried dried chillis and coriander leaves. Serve with a bowl of hot white rice.
Once you’ve been to Phuket, it’s hard to stay away. And once you’ve tasted authentic, locally-sourced Southern Thai cuisine, you’ll never look at Thai food in quite the same way. Food is a huge part of Thai culture and at Funfood Thailand, we want to help you experience the complete culture of this beautiful part of the world
Follow our newsletter and next time we’ll tell you about other delicious regional foods or specialties in Thailand.
Date: April 22, 2020
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6 ideas to start your Delivery business
Thinking about starting your own food delivery?
Did you know that Thailand’s food delivery business went 14% up in 2019, and it’s still rising? The findings show that 63 percent of the respondents to a survey believe that the occurrence of food ordering apps has changed their food consumption behavior. Ordering food on online platforms, and less eating out at restaurants seems to be the new tendency. Don’t miss the train!
Why Are Food Delivery Apps So Popular?
To begin with, here are a few reasons that make food delivery apps so popular:
- The menu is visible and easily accessible within the app.
- They offer ordering options for delivery or takeaway.
- They offer real-time in-app tracking of the delivery.
Well-designed apps offer great performance for great customer experience.
Restaurants / take away businesses can make use of location-based services, using geo-location notifications to connect with customers.
Here are some solutions for you to start up…
Starting a food delivery business is not so complicated as you might think. The startup cost is way less than you might think.
You don’t know how to make a pizza? A little search on the internet and you will notice that Google and You tube will become your best friends and teachers. With today’s apps such as Foodio, foodpanda, Grab food, Line Man, it is easy to get quite fast your first orders in.
But first you’ll need to decide what kind of food you wish to send out.
We prepared 6 ideas for you to get you going.
Sandwich / hot-dog Delivery set
This combo set gives you already many options to start a delivery business: Hotdogs, sandwiches, grilled or fried foods (nuggets, calamari rings, tempura’s, French fries etc.) a good start with a multi option solution at a low price.
This set includes:
- Hot Dog Steam/Grill Combination RJ-FY-K02
- Electric Sandwich Grill NB-GH-811
- Double Electric Deep Fryer PK-DF-82
Hamburger Delivery Set
Start up your Delivery business with this great hamburger Delivery set.
You can grill your burgers with the excellent flat griddle and serve them with French Fries. Low cost startup!
This set includes:
- Electric Flat Griddle NB-GH-818
- Double Electric Deep Fryer PK-DF-82
Pizza Delivery
Besides a good dough, the most essential is a good Pizza oven! This low cost and high-performance oven puts you direct on the right track to start and earn money!
This set includes:
- Electric Price Pizza Oven NB-BEP-2A
- Pizza stones
Pasta or Ramen Delivery
Who doesn’t like pasta? This set is very convenient to cook different pasta’s. With the Bain-marie to keep your sauce, vegetables or any other ingredients warm. You can serve hot pasta’s in No time!
This set includes:
- Electric Pasta Cooker with 4 Baskets (Counter Top) NB-TM-4
- 3 Tank electric Bain Marie NB-BS-3
Doner Kebab, Shawarma Delivery
Nothing easier to eat than a Shawarma. This delicious meal belongs to the top 10 most ordered foods in the world! It can be made with chicken, beef, lamb or pig meat. The secret of a good Doner lies in the marinade.
This set includes:
- A Large 4 GAS Burner Kebab Griller NB-WYE-792
- An Electric Kebab Slicer NB-KC100E
Superstars fast-food set
This Delivery set is the most versatile of all, Burgers, pizza, sandwiches, fried foods, pasta …
- Electric Price Pizza Oven NB-BEP-2A
- Pizza stones
- Electric Flat Griddle NB-GH-818
- Double Electric Deep Fryer PK-DF-82
- Electric Pasta Cooker with 4 Baskets (Counter Top) NB-TM-4
- 3 Tank electric Bain Marie NB-BS-3
Sandwich & burger delivery Second hand set (only 1 set available)
Our last delivery set is made out of second hand items and has been barely used. You could start your Sandwich and Burger delivery right away at a very cheap price!
- Single tank 6-liter electric deep fryer (Second Hand)
- Counter Top Electric 2/3 Flat & 1/3 Grooved Griddle
- Electric Contact Grill PANAINI (SECOND HAND)
Feel free to contact us if you need more info about marketing, advertisement, your delivery business, food trucks, knock down shops, restaurant, resorts, or any other question you might have.
Date: March 26, 2020
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How to open a restaurant
How to open a restaurant?
With 60% of the people eating out at least once a week, the restaurant industry continues to thrive. While foodservice trends come and go, it’s certain that many people will continue to enjoy meals prepared outside of the home. Starting a restaurant takes a lot of work, but with expert planning, you can start a successful restaurant business.
How to Start a Restaurant
Opening a restaurant requires juggling many moving parts and can feel like a difficult undertaking. But the procedure is a more manageable feat when broken down. If you’re curious about how to open a restaurant, we’ve created an 11-step guide to navigate you through the process.
1) Choose a Brand and Restaurant Concept
When starting a restaurant, it’s important to have a clear brand and concept. Your restaurant concept includes the service style of your restaurant, the food you serve, and the ambiance of your restaurant. This goes hand-in-hand with your brand, which forms your restaurant’s identity, personality, and mission. Your brand is the intangible force behind your restaurant concept, and your restaurant concept is kind of like your brand in action.
Based on your brand and concept, your dining room should express a specific atmosphere and tell the outside world who you are. This will add a memorable extra value and experience for the people wanting to come back. Choosing a unique and functional concept that targets a certain demographic is among the most important factors in creating your concept and brand.
Are you a romantically lit, relaxing-casual spot that is outfitted in a lounge atmosphere? Or are you a Mediterranean restaurant adorned with fresco paintings on the walls? Are you a budget food restaurant with a killer cocktail list and frequent live music? The energy, word choices, and attentiveness of your staff will also communicate what your restaurant is about.
2) Make Your Menu Items
Before you open your restaurant, you’ll want to establish some basic food items that your menu will feature. Deciding what will be on your menu is important when figuring out the equipment you need, the staff you will hire, and the people you wish to attract.
Your menu doesn’t need to be completely designed, your recipes don’t need to be completely worked out, unless your whole concept singles out certain item(s), like a pizza place. However, you should have a solid idea of the fare you will serve at your restaurant. Later in the process of opening your restaurant, you should adapt your menu to increase profits and continually update your menu as you gain information and feedback about which food items sell well and which do not.
3) Write a Restaurant Business Plan
Writing a thorough restaurant business plan is essential for reaching to investors and applying for restaurant loans to start your restaurant. It will also help you develop your strategy and flesh out the feasibility of your restaurant’s details. Below are the main components of a restaurant business plan.
- Executive Summary
- Company Overview and Description
- Market Analysis
- Business Offerings
- Management
- Marketing and Public Relations Strategies
- Financial Projection
4) Obtain Funding (if needed)
Estimate the total startup costs you will need to get your restaurant started and the amount needed to keep your restaurant functioning on a day-to-day basis. You should then create a budget and predict the next year to know how much you will need to stay in business.
After this, assess how much money you have available to use as startup funding, and determine how much more you will need. Remember to include the costs of any licenses you need. Consider applying for restaurant loans to obtain funding to cover your restaurant’s costs.
5) Choose a Location and Lease a Commercial Space
Choose the location for your new restaurant, next features are among the most important ones:
- Visibility and accessibility. Select a spot that can be seen easily by those walking or driving by. You should also look for busy areas that gets plenty of passersby. In addition, consider if there is parking and ease of access by foot or car, motorbike.
- Ensure the target market of your restaurant matches the demographics of the area.
- Labor costs and minimum wage. It’s important to ensure that the labor costs of an area don’t cut into your profits. Based on the location, you want to have an idea of what employees might expect to earn.
- The competition of the area. Some nearby competition can help with marketing. But it’s wise to have enough of a distance that you can still guarantee a solid pool of customers who won’t be easily attracted to another similar place.
We recommend leasing a location when it comes to choosing a space. It will allow you more flexibility in the case that you decide to expand or have other businesses issues or changes as you first started out.
6) Permits and Licenses
You’ll need to obtain several country / states related local permits and licenses. It can be worthwhile to have legal counsel when filing for restaurant permits and licenses to make sure you complete every necessary step.
7) Find an Equipment and Food Supplier
You will need a constant, reliable source of equipment and ingredients at reasonable prices to ensure restaurant success. A wholesale restaurant supplier, like us, can help you find many of your needs in one place. We specialize in budget as in high-quality restaurant equipment and have a full-time customer service team who are experts on our products.
8) Design a Restaurant / kitchen Layout
When planning a restaurant, you’ll need to put serious thoughts into how you can organize your entire layout to meet the goals in your menu and theme. Your primary target should be to create a systematic and logic flow from front-of-house to back, from the receiving hostess all the way back to the kitchen. We can help you, with our designing services. Once your basic layout is established, you can design and decorate your dining room.
9)Hire the Right Staff
A major step of opening a restaurant is hiring staff to carry out the operation of your restaurant every day. Think about all roles that need to be filled in your restaurant before hiring staff. This may include human resources management and supervisors, food and beverage purchasing, receiving and storing products, food preparation, foodservice, food cleaning and dishwashing, marketing and sales, public relations, accounting and auditing, and bar services.
For both front- and back-of-house staff, look for candidates with prior experience and an excellent ability to multitask and to work quickly and efficiently. All employees should work well with others and be able to stay calm under pressure. Front-of-house staff in particular should have well ongoing social skills.
The list will vary based on the unique needs of your restaurant, there are a few fundamental positions you will need to fill when opening your restaurant:
- Executive chef
- General manager
- Sous chef
- Prep cooks
- Servers
- Bartenders
- Hosts
- Food runners and bussers
- Dishwasher
10) Advertise Your Restaurant
Advertising is a critical element for various reasons. First, prospective customers should be able to find basic information about your restaurant. Secondly, they need to feel enthusiast to try out your new eatery. Below are some tips to create excitement or hype around your restaurant:
- Use social media. Create Facebook, Twitter, and Instagram accounts to share news, photos, and foodie news about your restaurant. The photos and descriptions should communicate your brand. Consider including images of food or ‘behind-the-scene’ stories to draw in potential guests. Make sure to use high-quality pictures.
- Build an attractive website. Your site should be easy to navigate, and the design should represent your brand. Include basic information about your restaurant, including your address, phone number, hours, and menu.
- Create a TripAdvisor account for your restaurant. Potential guests will easily be able to find your restaurant if it’s listed on TripAdvisor, as it is a directory for businesses. Guests can also leave opinions after visiting. Since it is a well-known website, joining this website will also increase your authority, especially if you have a high rating and positive feedback.
- Put an ad in the local paper or magazine. This will help create awareness about your new restaurant. You could even try and get a featured story or mention in an article.
- Use a loyalty program. You can let people sign up to your restaurant up for a loyalty program card that will appeal to the growing number of consumers who bring in new customers. Through this system, you can engage guests by rewarding them for continuously business.
- Create an email list. When sending out creative emails that communicate your brand, it’s essential to use relevant content for each group of customers. For example, sending dine-in specials to reservation customers or sending delivery coupons to online ordering customers are both great ideas.
- Offer promotions to new guests. Give first-time guests a free drink or small dessert. Customers will remember your exceptional hospitality, and they will be more likely to recommend your restaurant and to return themselves.
- Consider hosting a grand opening and other events. This can take place after your soft opening or in place of it. You can host other events to create continued buzz around your restaurant, such as wine tastings, live music, cooking classes, or themed fixed menus.
If you require some help to setup your marketing campain, contact us!
11) Host a Soft Opening
You’ve heard the old saying “Practice makes experience.” The same goes for restaurant openings. Consider hosting a soft opening for a limited number of people before opening your restaurant’s doors to the public. This “test run” allows you to evaluate on specific meal times to see where your staff could be more efficient. From private parties for friends and family to sneak peeks, there are several soft launch strategies. Here are a few ideas:
- Offer a “try-out” menu that offers half of what is on your complete menu. It reduces stress on new staff, and encourages customers to come back to see the full menu reveal.
- Don’t operate all day. Consider offering just breakfast and lunch for 4 days, then dinner on the fifth.
- Host a “sneak peek” happy hour with select menu items and signature drinks/foods.
- Hold a ‘only friends and family’ opening with complimentary dishes, with the intent of inviting them to help train your staff.
- Hold a soft opening for neighboring homes and businesses. This will help you gain local fans, in the hope that they will return feedback and suggest your restaurant to visiting friends and colleagues.
Getting your new restaurant up can feel like a huge and difficult task. However, as the restaurant industry continues to grow, and foodservice trends continue to diversify, there is always room for another special place or original eatery. With detailed planning, choosing your partners wisely and successful execution of your unique ideas, your restaurant business can flourish. Contact us for more information, after all we are here to help you succeed.
Date: March 21, 2020
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More Christmas Goodies!
Since Christmas is coming up, we’re bringing you more goodies to make and share with your family and friends this holiday season.
We’re going to start off with a classic, The Chocolate Chip Cookie. An all time favorite. Loved by people all over the world, young and old.
Here are the ingredients:
- 4 1/2 cups of all-purpose flour
- 2 teaspoons of baking soda
- 2 cups of butter, softened
- 1 1/2 cups of packed brown sugar
- 1/2 cup of white sugar
- 2 (3.4 ounce) packages of instant vanilla pudding mix
- 4 eggs
- 2 teaspoons of vanilla extract
- 4 cups of semisweet chocolate chips
- 2 cups chopped walnuts (optional)
After you’re all set with that, all that’s left is the procedure in three simple steps.
Procedure:
- Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.
- In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
- Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.
And now you have warm cookies to share for those cold winter mornings. Pair it up with a tall glass of milk and you’re all good for cuddles by the sofa and watching some good ol’ christmas shows.
Don’t have an Oven to use? FFT Asia can provide you with all your Oven needs! Choose from the link below the Oven which will suit your needs!
funfoodthailand.com/?s=oven&post_type=product
Thank you and stay tuned for more Christmas Treats.
Date: December 6, 2016
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