A United States Fire Administration report found that nearly 5,900 restaurant fires occur every year, causing around 75 injuries and more than $172 million in damage. Fires are a serious liability, so learn here about the most flammable items in your commercial kitchen and tips to prevent your livelihood from going up in flames.(more…)
Using a deep fryer in a commercial kitchen can be a dangerous and daunting task. Fried food is popular in the U.S. and it’s no secret that the deep fryer is a cornerstone of most restaurant kitchens in America. Commercial fryers typically hold around six gallons of piping hot oil at a temperature of 375 degrees, making it immensely important to handle with care.
Whether you are churning out french fries to accompany a burger or fancy crab cakes, it’s important to train and empower employees to operate this dangerous piece of equipment safely.(more…)
For centuries, harvesting ice was the only means of refrigerating perishable food items. If you lived in the United States, chances are you’d be relying on ice harvesters throughout New England to intricately pack the ice and make ready for a long transport. As you can imagine, shipping ice all across the country can be arduous and costly (even before you consider the loss of product while in transit).
It wasn’t until 1835, when the first patent was granted for a Vapor-Compression Refrigeration Cycle. Over the years, technology has vastly improved and almost everyone can recall growing up with a refrigerator in their own homes. As with many items that have become commonplace, we sometimes take for granted the amount of thought which went into the design and may overlook the importance of regular maintenance on the equipment after it has been installed. (more…)