Tips from our customer service:
Turn it off when it is possible: do not leave the equipment idling, thereby consuming not a small amount of energy – for example, it can be an electric stove. Turn it off during the afternoon lull or according to the workload plan of your restaurant or cafe.
Personnel training: provide your employees with appropriate training on working on the equipment that they use. Professional equipment for a restaurant or bar can be complicated enough for a beginner. For example, Convotherm 4 combi steamers.
Learn your cooking methods: looking at the menu, determine which dishes or preparations can be cooked on more economical equipment and refuse to use one that creates additional energy consumption. Continue reading
Let’s start with the basics, but I assure you, the further you read, the more interesting it will be. So, the refrigeration equipment installed in the restaurant’s kitchen is, of course, away from the stove and other sources of heat. The room where the refrigerators are located should not be with high humidity, this is very important for its overall operation.
Correctly setting the refrigerator in level, you will ensure its silent operation. If you have a normal building level, this will be easy to do. But even if there is no level, then this can be done using a plate with a smooth edge: water is poured into it, the plate is placed at the bottom of the refrigerator compartment. Watching the water mirror, simultaneously twisting the regulators in the legs of the refrigerator, they achieve an even distance of the water mirror from the edges of the plate. Continue reading
Fast food is a quick and inexpensive way to have a snack on the street. The first is achieved through full self-service: in institutions of this kind, service by waiters is practically absent. The second – due to the specific way of cooking.
Each country has its own national street food. As a rule, fast foods operate using semi-finished products, the final processing or heating of which is carried out immediately before delivery to the client. The preparation of semi-finished products of a high degree of readiness takes place, as a rule, not in the fast-food kitchen, but in an own or rented production workshop. In this regard, fast foods are distinguished by a narrow menu – the number of dishes in the menu in rare cases exceeds 30. Continue reading