Why Choose Green Cleaning for your Commercial Kitchen?

July 2nd, 2015 by Tim | No Comments »

Everyone wants to be able to save money, resources, and the environment – after all, Earth is our home. Today, almost all commercial kitchens are doing everything possible in order to save.
Green kitchens result in healthier customers, increase in employee productivity, reduction in liability, and there are many other benefits associated with going green.
Protection from Diseases and Conditions
It is hard to believe, but, the products which you use to kill germs and bacteria to keep your commercial kitchen clean are actually killing you. The products contain hard chemicals which pollute the indoor air to at least 2-5 times more as compared to the air outside of the restaurant.
That’s not all, according to The World Health Organization (WHO), 30% of buildings and restaurants face problems with indoor pollution. Another study by WHO states that almost 80% of cancer causing chemicals and toxins are found in the solutions which are used to clean kitchens.
1/3 of such products have chemicals which hurt our health. They even contain chemicals which release toxins at dangerous levels. The toxic vapors which are released can cause several diseases and conditions like:
• Fatigue
• Nausea
• Headaches
• Burns caused by chemicals
• Eye(s) irritation
• Skin irritation
More Benefits
There are several more benefits as to having a cleaner and greener commercial kitchen, like you pay less and get the same results, or even better. Additionally, green products do not have a negative impact on the environment.
To be able to clean perfectly, you can choose several methods for green cleaning. You can even make your very own products as well. Try to avoid single use of items. For example, go for a cleaning cloth which can be recycled or is reusable, like a sponge. Prefer microfiber, unlike normal cleaning rags, these have less chemical usage and they consume a lower amount of water, while giving the same result. Microfiber rags have been designed especially for picking up nasty bacteria even in hard to reach places. By using such materials, and rags, you save water, a resource which can be utilized. The same goes for energy like electricity, instead of being wasted, it is preserved, stored, and used when it is most needed.
If you are unsure of which products are the best, you can always buy certified products. These products are made from environmentally-friendly chemicals and are extracted from minerals and plants. This makes them toxic-free, as well as biodegradable. Such products have been made with a combination of fragrances, wetting agents, emulsifiers, and surfactants. These allow the product to remain chemically balanced without causing any harm to the environment.
All in all, green products are very helpful in a commercial kitchen, as the owner, you may be looking for methods to improve employee productivity along with customer satisfaction. By using these products, your employees and customers benefit, so do you.

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Getting Maximum Efficiency from Fryers

June 25th, 2015 by Tim | No Comments »

Your fryers can actually be more efficient than you might think. To use appliances to their full efficiency, you must work smart, not hard. This will not just save you energy, time, and money. It will also result in your appliance lasting longer.
Be Smart
There are many energy smart solutions which are applicable on appliances like your commercial fryer.
As a commercial kitchen owner, you know that fryers are on for almost 75% of the day. By cutting back during idle hours, you can save up to $250 annually on gas bills. You also save up to $350 annually on your electric bill.
Remember to always check and adjust the thermostats if needed. With time, thermostats become inaccurate. This can cause a lot of problems. As a result, the oil becomes either too hot or too cold. Customers will not be happy because the food will be negatively affected because of hot or cold temperatures.
Turn off unneeded and unwanted fryers when there are fewer amounts of customers in the restaurant. A fryer that’s unnecessary on will only cause you to burn more gas, use more electricity, and waste resources. Remember, a fryer can only take so much at one time, so never overload it. This is because it has a certain capacity. If you do overload it, then the food might come out undercooked.
Maintaining your Fryer’s Efficiency
In order to maintain your fryer’s efficiency, you can apply the following tactics:
• Check and maintain oil temperatures – Most fryers have a built in temperature gauges. They help the individual in charge to constantly check and maintain the temperature. To double check, it is recommended that you get a second thermometer. Since the thermostats lose their efficiency over time, you may want to have one on backup that you use from time to time.
• Degreasing the unit on a regular basis – Grease build-up is essential when fryers are used. However, they decrease the efficiency of the fryer unit, and may cause a breakdown.
• Cleaning and maintaining the heating unit – The cleaning element is a very vital part of the fryer. It helps in running the fryer without any problems and maintains the temperature which you want.
• Monitoring recovery time – Your unit can be in need of replacement if the recovery time is longer than which it previous was.
Remember, fry efficiently for best results.

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Go Green with your Commercial Kitchen in Just 3 Steps

June 18th, 2015 by Tim | No Comments »

Commercial kitchens going green are increasing becoming popular. This is because not only does it help contribute to the environment, it also helps saves money, increases customer loyalty, and does wonders for brand reputation.
However, many commercial kitchens still hesitate when they consider this option as they do not want to compromise their quality or name. Nothing of such sort happens, as a matter of fact, customers appreciate people who care for the environment. More importantly, quality of the food put out is not affected whatsoever.
There are three steps you can take to transform your current commercial kitchen. They are:
1. Conduct a Complete Kitchen Assessment
The first important step to convert your kitchen is to have an assessment conducted. This will help you determine where you need to spend money. Based off the results, you can take cost effective decisions. Assessments are divided in four sections: habit, water, energy, and waste assessment.
Habit assessment places helps you identify daily practices that may require change. This will help you save resources which can be utilized elsewhere. This assessment will also help you save money through most effective utilization of resources.
Water assessment helps ensure there are no leaks in the kitchen. If there are leaks, or if there are possibilities of leakages, it can be taken care of before costly damage is incurred. This will save you money from future major incidents and bills.
Waste assessment helps eliminate excess waste. This includes the amount, quality, and the type of material (waste) which is disposed regularly. When you have a better idea of what is being wasted, you can then manage unnecessary waste reduction. Recycling is the best option to go for, as it is safe for the environment and it gets the job done.
Energy assessment helps in determining if needless energy is going to waste. This includes the possibility of utilizing energy saved. Preserving energy will massively reduce the amount you pay in utility bills.
2. Know that Commitment Matters
It is very important to be able to fulfill a commitment after it has been made. To maintain the green initiative and to bring a positive change, dedication towards the kitchen is essential. This makes it more important to be able to experiment solutions with the help of your staff. It also helps to narrow down which is the most effective solution. Time and sincerity are key.
3. Make it Happen
Now that commitment has been made from both sides, there is only thing left to do. Make things happen. Start with the small changes. Change the light bulbs so that you consume less and save more. Consider re-arranging the kitchen to make it more convenient. Similarly, work on things which impact the commercial kitchen as a whole. Work your way to the bigger changes that will help maintain the flow.
This way, everyone will be on the same page. Subsequently, you could expect less chaos and high productivity.

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How to design your mobile kitchen

June 2nd, 2015 by Amanda | No Comments »

Mobile kitchens are becoming increasingly popular with the rise in the food and catering business. A mobile kitchen is basically a kitchen-on-wheels. Designing one can be a tricky task since you are working in a limited space and need to fit a wide variety of things. We have gathered a list of things that you can keep in mind while designing your mobile kitchen.
A Truck
You will need a truck to set up your mobile kitchen. It must meet strict food service guidelines, exactly as a restaurant would. An extended roof van also makes a nice mobile kitchen. If there are any carpets and seats inside the vehicle, you will need to remove all of them.
Burners and Broilers
You will need to fit in gas burners to be able to cook food. Depending on what you will be cooking, make a list of all the cooking equipment you might need. This may include broilers, grills or hot.
You might also need a heating unit if you are planning on catering a lot of people at the same time. This way you can just heat the food that you had cooked earlier and serve without wasting time.
Refrigeration Unit
Make sure you buy proper refrigerators for your mobile kitchen. You should also install a thermometer on your refrigerators to make sure that the food is being refrigerated at the desired temperature. This will keep your food from rotting and will prevent illnesses.
Water Supply System
No mobile kitchen is complete without a water supply system. A mobile kitchen requires good water supply so that it can be used to prepare food and drinks, wash and clean utensils and to also allow the cook to wash his hands. Companies that sell mobile kitchen truck also sell water supply systems to go with those trucks. These systems have sinks and waste water tanks that have drains for used water disposal.
Maintenance and Safety
Exhaust fans are highly recommended for mobile kitchens because the mobile kitchen can get really hot and at times can get filled up with smoke. Grease traps and fire extinguishers are recommended as they help in maintaining the kitchen and prevent damage caused by fire. Some people install propane tanks and gas shutoff valves to get a sufficient supply of heat for cooking purposes.
Arrangement
You should arrange all your equipment in a way that makes it easy for you to reach everything without hassle. This saves time and if you are using your mobile truck for business purposes. It is also recommended that you have propane bottles with you because at certain places it might be hard for you to get electricity.
Miscellaneous Equipment
You may or may not need a lot of different things to go along the basic cooking utensils. Keeping the purpose of your mobile kitchen in mind, you equip it with ice bins, beverage dispensers, cabinets, aluminum foil, plastic utensils, paper napkins, plastic wrap etc.

Always remember not to clutter your mobile kitchen with unnecessary items as it might take up place that you can utilize for other purposes and do not forget to make a list of all the things you might need according to your menu and the type of people you will be catering to.

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How to get Rid of Stubborn Stains

February 12th, 2015 by Amanda | No Comments »

Getting rid of stains is not always an easy task; sometimes it requires a lot of strenuous work, and even chemicals, but wait, you cannot use toxic chemicals around food and utensils, so what do you do? How about some organic approaches to clean your commercial kitchen of stains?
Tea & Coffee Stains
For any chef or cook, coffee and tea stains leave unwanted brown and round, ring like marks which are just unbearable. These stubborn stains are hard and stubborn to get rid of especially if they are old. Luckily, there is an easier way to get rid of them, a natural and organic way that is.
Squeeze lemon juice from half a lemon onto the stained area. Then, use a damp cloth to scrub the stain; this may require a bit of muscle work. The acid, present in the lemon will help you work your way through the stains. If the stain is on a table cloth, soak it in hot water with vinegar and baking soda overnight. Another method which you can use is placing about 1 tablespoon of sugar on a stained mug to make the stains go away; after doing so, take a damp cloth or use a sponge to get rid of the stains while running the stained cup or mug under hot water. The fastest and labor-free method is to add vinegar to your dishwasher and wash the dishes from there.
Food Staining
Food stains are no less when it comes to annoying; they also are very stubborn, and seem impossible to get rid of, especially those red colored ones. But, like any problem, there is a solution. All you need is a solution of water, and vinegar, soak the dishes in the solution and leave them over night. Vinegar plays an important role in keeping white dishes clean and stain-free. If you want more power, add some baking soda in vinegar; you will get a powerful cleaning agent then. Sunlight is also a bleaching agent that works really well; leave the dishes out in the sunlight for a couple of hours, maximum of 5. The best part about the method is that it also eliminates any bad odor which is coming from the dish.
Water Spots
Water spots can be hard, and very bad looking too, which is why getting rid of these water stains from your commercial kitchen is important. Need help? Here is a simple solution, in order to remove these water stains from dishes and glasses, soak them for a few hours in vinegar and water. Another thing which you can do is squeeze lemon juice on the marks, leave them for a couple of minutes, and then rinse them thoroughly. In order to prevent water stains, you can add a bit of vinegar to each dishwasher cycle; this will help you get rid of water stains.
Stains and blotches can make any surface seem unsightly but the above mentioned tips can help you tackle them with ease.

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Limited Budget, Big Kitchen

February 6th, 2015 by Tim | No Comments »

There are a couple of things which all commercial kitchen owners have to take into consideration, before they decide to make their kitchen, or before they decide to re-model. With a specifically limited budget, you have to be a little more careful and conscious on where and how you spend your money. Here are the things all owners, with a limited budget, and big kitchen should know.

Know your Investment Amount
The first thing you need to do is divide the investment into different sections, so that you can keep your actual budget in mind. Lets us assume you have $100,000 only. Divide this amount into sections, such as, equipment, cutlery and utensils, fixtures and work, orders, etc.
This will give you a precise amount of money, which you can manage on wards. Remember, your main purpose is to save as much as possible, while getting what is best for your commercial kitchen. Making compromises will only be detrimental, which is why you must manage everything within certain limitations.
Your Location & Kitchen Size
The location of your kitchen matters, as well as its size. If you decide to change locations, or if you settle into a big one, you will have to work accordingly. You will need to manage the budget with a tighter grip, especially if you are already low on it. The location will also have its effects on the lighting and the plumbing of your kitchen. If you are located in a place where the lights and plumbing are already good, and need no extra fixtures, you can use the money for that department in another, like ordering more supply items.
If your kitchen is located underground, you will need to have your pipes looked at regularly and make sure they are maintained. Pipe clogs can cause unwanted floods after all. Plus, if you are near or in a unhygienic building, you and your kitchen staff will be open to various health hazards. Your kitchen may even be shut down. To prevent this from happening, you need to get a proper inspection done to receive a certificate of approval by the Department Of Health.
Design & Materials
A lot depends on the design you go with, and the materials you use. Keeping your kitchen simple, will give you an average cost, and will remain your budget. Making a kitchen using unique designs, will cost you more, and adding new features, like an extra island, wall fixtures, etc, will add more to your list of expenses. Buying the best for your kitchen will obviously be expensive and buying designer materials and using expensive designer fixtures will also cost a bit more than you can allow.
Contractor
Your contractor plays a huge role in all of this; whether you are re-modeling, or shifting, the contractor can get you the best deals and the most expensive ones as well. This is why you need a good one. The contractor will help you cut back on extra money as much as possible by letting you avail the most you can with extra work space. Using storage solutions will save you money and space as well. So, choose the contractor you decide to work with wisely.

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Kitchen Hacks & Tricks

January 29th, 2015 by Tim | No Comments »

With already so much going on in your commercial kitchen, there is hardly any time on hand in order to do anything else. This means that you will have to get things done with thrice the speed, as cleanliness is the top most priority in a kitchen. You will also need to find everything without going on a scavenger hunt. Here are some tricks and hacks which will help make sure not even a second gets wasted.

Fork Tricks
A fork is not just eating utensil, or to hold the meant in one place so that you may cut through it. As a matter of fact, a fork can be used for many reasons. Here are some tricks you can do with your fork:
• Use a fork as a Decoration tool.
• Use the teeth of the fork when you do not have a knife nearby.
• Use a fork to make ridges on gnocchi, russet potatoes, and many more.
• Separate rice grains for more puffiness using a fork.
• Use a fork as a shredder for meat and pork.

Cooking & Baking
Here are some cool tricks and hacks for cooking and baking:
• Poached Egg- To make a perfect poached egg, use a metal strainer.
• Over Boiling- Overboiling water is inevitable in a busy commercial kitchen. The best way to prevent this is to know when the water is too hot. You can do this by simply placing a wooden spoon across the pot. Since wood cannot conduct heat, the hot water will keep its distance from the handle.
• Grease it Up- Baking requires a lot of dedication, and time. Imagine all that hard work crumbling apart into crumbs as you try your best to make the perfect cuts. Grease your tray to prevent the bottom part of the pastry from sticking to the bottom of the pan. This will prevent it from crumbling up.
• Replace Muffin Liners- You are out of muffin liners, but you do not have time to send someone to grab some. Your customers are waiting for fresh delicious muffins; you do not know what to do. Now you do actually, instead of panicking about how to get the muffins out, you can simply use parchment paper as a substitute for muffin liners.

Cleaning
Cleaning while you are cooking is important; here are some cool tricks to help you:
• Fruits- Clean fruits with baking soda to make them look as good as new.
• Coffee Grinder- Need a fix for your dirty coffee grinder? Throw in some stale bread chunks and let it rip. The coffee will actually stick to the stale bread, making it easier to clean your grinder.
• Coca Cola Trick- Use a can of coke to say bye to your blackened pots and your pans. Wash your tools normally, once done, leave some coke behind for a while. Wash it again, and the stains should easily come out now.
• Drain Clogs- Got drainage issues? Use salt! Pour about ½ a cup of salt with a quart of water, hot water, down the pipe to open it up.

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How to give your Kitchen a Makeover

January 22nd, 2015 by Amanda | No Comments »

Tired of the same, old, and boring kitchen? Do not feel motivated, and inspired to come to work? We have the right solution for you, a kitchen makeover. In other words, just add a bit of life in to your working space.

Everyone needs a bit of motivation every now and then; your kitchen can help you with that now.

Storage Hacks
The best way to add a bit of spice and flavor into the kitchen is by replacing the old, with the new, and that to with the better new. Storage hacks are not boring at all; you will actually enjoy what these hacks have in store for you. You can add more equipment in your kitchen without having them hogging up space. The best part about this is that one does not have limited options; there are hacks available for all kinds of equipment and spaces. You can even buy a stove which comes with mounted racks to keep your handy tools right in front of you for when you need them.

Lighting
Normal lights can be boring, and they do not add charm to your kitchen. You want your kitchen to be a fun, yet productive place to work in after all. In order to achieve that, you will have to change the tone of your current lightings. Add a small chandelier and add charm to your lighting. Instead of using old bulbs and lights, use fancier options.

Walls
Do not leave the walls blank, that’s just BORING! Add color and life into your kitchen. Buy fancy holders and fixtures and spice up the place, all within your budget too. The best part about such fixtures is that they do not waste important space in your kitchen at all.

Accessories
Your accessories and tools do not have to be boring like your walls. Accessorize things up by going for attractive utensils. Use attractive trays while serving, colorful knives and tools. Do not leave them behind.

Transportable Items
Go for the things you can move around like an island on wheels. This is a great way to open up space, and get things done quickly and if any counter or isle is in your way, you can simply remove it with a single push.

Floors & Tiling
You can go for the best flooring and the best tiling options as well. You have two choices for your flooring, either go with floor tiles, or stick with the carpet. You will be able to easily find reusable and washable carpets, and tiles which can also be cleaned with a single wipe. Tiles for walls are also available in many elegant designs, beautiful colors, and they can also be easily cleaned, washed, and wiped to perfection. You can even opt for wallpapers too, but can come loose under too much heat so be careful what you pick.

Vents & Fans
The heat in the kitchens can be unbearable at times, which is why you need proper ventilation, and cooling fans to keep the temperature normal. Instead of having a huge fan sitting on the floor, or hanging from the ceiling, and instead of having a huge vent taking up space, why not get them wall mounted? Not only will you save space, you will also ensure your commercial kitchen remains well ventilated.

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The Right Equipment for Food Trucks

January 15th, 2015 by Tim | No Comments »

Food trucks are not as big as regular commercial kitchens; they have a limited size, which means that the equipment in food trucks is markedly different from the ones we see in regular kitchens, and in commercial kitchens.
Fast Food
Food trucks focus on fast food as they don’t take time to cook, and since the trucks have a limited space, they cannot have all kinds of varieties, so they focus on one. Most food trucks focus on fries, burgers, nachos, and the easier stuff as the equipment for such food can be stored in the small space.
In order to prepare meat, a small stove a necessity in these trucks; the stove can also be used to lightly fry the buns of the burgers and the bread for the hot dogs. This makes it more convenient for the person cooking to handle more tasks at once. There is enough space in the truck for a small deep fryer as well for French fries, and other dishes.
The size is not an issue as the commercial equipment can be customized, which is the best thing about them. The entire menu then rotates around the equipment. It is based on the equipment available, and then is specialized accordingly. This prevents any unwanted situations, like the food taking too long to be cooked, or not having the right equipment to work with.
Kitchen Design
The size or the volume determines the capacity of the equipment which is required. The basic appliances which are needed are a refrigerator, sink, stove, and more. There is equipment, however, which is not good for food trucks, like an ice machine which can break down in the small, hot and confined space easily.
The equipment seen in food trucks is bolted down for obvious reasons. This is to prevent any hazards, while the truck is moving from place to place. This even makes it easier for the person who cooks to keep the place clean, as he or she will not have to go to the hard to reach areas, keeping the truck and the food free from any health hazards. Make sure you clean the equipment properly after use; a clean food truck is a successful one.
The placement of the equipment will also depend on the kitchen design, but you must remember that once the equipment has been bolted in according to your satisfaction, un-bolting it will be difficult. This is why you must plan everything out, even the location. The truck can only feed a limited number of people, so you have to watch out for what location you sell at. You do not want hungry customers who had been waiting only to find out there is no food left for them. Be sure not to rush yourself so first target a small area so that you can get used to the kitchen, and the small space; this will make things easier and allows you to handle more customers easily.

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Storage Chaos? Now Solved!

January 8th, 2015 by Tim | No Comments »

Having so many things in just a small space can make things very hectic. It is sort of like trying to fit an elephant into a kangaroo’s pocket. Now, you do not have to worry anymore. Here are smart storage hacks which will make your worries disappear within instants.
Wall Mounted Racks
Why waste all the good, and very much needed counter top space when you have wall racks? There is no need to use extra space for everyday use cutlery and tools, including plates as well. Wall mounts can help you utilize the extra space on your walls, so that you have a larger work space available to you.
There are many kinds of mount racks available for different needs; this includes racks for cutlery, dishes, cups, pans, and many more. Now it is time to make some use out of the walls.
Mounted Holders
Just like the racks, these holders save you a lot of space. Imagine your sink; there are already lots going on around it, and there is no space left for you to put soaps, scrubs, etc on the top. Why not use mounted holders? Mounted holders allow you to keep your required items where you want them; the only difference will be that, instead of occupying your counter top space, the holder will be placed on the wall.
Tableaus
Tired of stacking one pan on another? What if you needed the pan which is located on the bottom? Here is a solution for you. Instead of stacking pans and pots on the side of the counter tops or non small racks, why not make a tableau out of them? All you need are some hooks and a wall. You can decorate your wall and will not have to dig to the center to find the right pan. This is a great way to add life in your kitchen as well; now you can be inspired and motivated by looking at your kitchen wall.
Knife Blocks
It is hard to do what you need to do when you have so many extra things on the table, like knife blocks. Unfortunately, you need it, so you cannot throw it away, but there is a solution to this.
Why not get the knife blocks integrated into your countertop, or on a small counter to save the space? Instead of playing pass the knife block, all you will need to do is take the knife out of the cemented block whenever you need it, without having it bother you ever again.
Pullout Features
Need an extra table in the kitchen? Have limited space? No worries, why not get yourself a pullout table? Pullout features are the most convenient features when it comes to commercial kitchens. Pullouts can provide you with the things you need at the right time, like an extra table, and when you are done, you can simply push them back inside like they were never there. Commercial kitchen lives just got so much easier.

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