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Common Electrical Hazards in Commercial Kitchens

Posted by Aaron Spencer on

In any commercial kitchen, employees are at increased risk of electrocution due to multiple pieces of equipment, exposure to water spills, and even grease fires. The Occupational Safety and Health Administration have standards and suggestions to minimize the threat of electrocution. Every person in a commercial kitchen has the responsibility to look out for areas of concern. Hazards such as worn electrical cords or damaged outlets need to be reported to a supervisor immediately. When using equipment requiring electricity, there are several things employees can do to prevent accidents.• Know how to shut off power in case of an emergency.•...

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Common Industry Abbreviations

Posted by Aaron Spencer on

Whether you are new to the industry, or a foodservice veteran, a lot of acronyms get thrown around in your line of work and sometimes it’s hard to remember what is what. Here’s a quick run-down of commonly used abbreviation.CSA - CA InternationalBTU - British Thermal UnitNSF - National Sanitation FoundationUL - Underwriters LaboratoryAC/DC - Alternate Current/Direct CurrentETL - Edison Testing LaboratoryNAFEM - National Association of Foodservice Equipment MfgNEMA - National Electrical Manufacturers AssociationASM - American Society of Mechanical EngineersKWH - Kilowatts Per HourS/S - Stainless SteelHP - HorsepowerAMP - AmpereHz - Hertz

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Keeping Your Glass Coffee Decanters Clean

Posted by Aaron Spencer on

Old stains and baked-on coffee can greatly impact the taste of your brew, not to mention they are an eyesore. Here are a few tricks to get your coffeepots to sparkle. Lemon juice — add a cup of lemon juice to the glass pot, fill with cold water, and soak overnight. The next morning, wipe the inside of the pot with a paper towel or soft brush. Vinegar — mix two cups of white vinegar and two cups of water in your pot. Gently mix the solution around in the pot until the stains dissolve. You can add two tablespoons...

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Keeping Flatware in Service

Posted by Aaron Spencer on

Sure, your kitchen is busy. But when it comes to caring for flatware and other items used and re-used on a daily basis, it’s the little things that count. Here are a few simple steps you can take to keep your flatware shining and in service. Bus flatware directly into racks or divided bus trays. Be sure to rinse and wash right away to prevent food or salt from drying. Never use abrasive pads to scrub. It’s best to presoak utensils before placing in the dishwasher. Never allow them to soak for more than 15 minutes and remember to change...

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Use and Care of Non-Stick Pans

Posted by Aaron Spencer on

Non-stick pans are an attractive option for any kitchen. Whether your sautéing, frying, boiling, or searing, these pans help preserve the quality of your food and make clean-up an easy chore. Non-stick pans also reduce the need for fats and oils compared to standard surface pans, helping you to create to healthier dishes. To help your pans keep looking good, here are a few tips: Do not use metal on a non-stick pan. Before you reach for that spatula, make sure it isn’t metal. Metal utensils will scratch and ruin a non-stick surface. At Kentucky Restaurant Supply, we have a...

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