Founded in 1918, Franklin Machine Products emerged as a small manufacturing shop, specializing in components for commercial coffee urns. They have come a long way in the past 100 years and grown into a large manufacturer, that supplies an extensive line of kitchen parts and accessories. Some of their featured products include: The Baffle Boss, the ultimate tool for hood filter removal. Carbon Cure, which quickly removes grease from kitchen surfaces within minutes. The Fryer Splash Guard, a one-size-fits-all splash guard.
It’s a 10!
The Perfect 10 Spatula, a new item from FMP, empties a #10 can in less than 10 seconds! Reduce your labor and product wasted, by efficiently grabbing thick and viscous product with The Perfect 10 Spatula. This spatula works by using its unique flexible, curved blade edges. It can be used with items such as Sauces, pastes, puddings, and pie filling. The ergonomically designed large handle reduces wrist strain and features a long handle, to keep hands away from the product. It is chemical-resistant and will not absorb odors or contaminants. The spatula is made from a heavy-duty, durable FDA compliant copolymer polypropylene.
The UV Pro UV Light, a counterfeit detector uses UV spectrum light to validate security markings on currency, passports, license, and IDs. This detector is powered by 5 LED bulbs, includes a carrying strap and uses 3 AAA batteries (Not included).
Ready to Shop?
These are just some of the many Franklin Machine Products that we offer on our website. Shop all items here.
This Tuesday Tip is all about how to finally become the grillmaster you’ve always wanted to be! Follow these steps and make the best food you’ve ever made on the grill!
1. Start with a clean grill!
Always start and finish your grilling sessions by cleaning the grate with a wire brush. It is best to clean the grill once it is already hot, so be patient and diligent and you will get those grill marks all BBQ Masters desires!
2. Oil the grill!
Once you’ve brought the grill to temperature and cleaned it, it is recommended that you oil the grill with Canola Oil. The best way to do this is to dip a paper towel in the oil and use tongs to wipe the paper towel on the grill. This will prevent the meat from sticking and make cleanup even easier.
3. Get the grill hot before you start grilling!
As you may have gathered from the previous two tips, a hot grill is crucial. Not only does it need to be hot before you clean and oil the grill, but it definitely needs to be hot before you put any food on the grill.
4. Season before you start grilling!
If you are using a marinade or a rub, make sure to give your meat enough time to get properly seasoned. Some marinades or rubs take as little as thirty minutes but often require an hour or more. Remember that it is best to grill your meat once it has been brought to room temperature and that seasonings such as salt and pepper can be added just a few minutes before grilling.
5. Flip just once!
It is impossible to properly gauge grilling time or to get those coveted grill marks if you are compulsively flipping the meat every 30 seconds. This will also help retain the juices and flavor!
6. Don’t poke your food!
When grilling, be sure to use a spatula or tongs! If you use a BBQ fork or any other sharp objects, you will let all the juices escape and you will be left with flavorless and dry meat. If you need to check the meat to see if it is done, make sure to use a very sharp knife and simply make a small slit.
7. Know when it’s done!
For steaks, chops and chicken, poke the meat with your finger: If it feels soft and squishy, it’s rare; yielding, medium-rare; only slightly yielding, medium; firm and springy, well-done. For large cuts of meat, use an instant-read meat thermometer (even barbecue pros use them). Just don’t let it touch any bones, or you’ll get a false reading.
8. Let it rest!
If you serve your meat right off the grill it will seem tough and dry, but if you give it time to reabsorb the juices that were released during cooking, you will get a tender and succulent piece of meat. It is recommended that you let meat rest for about 15 minutes.
This week’s Wordless Wednesday features The Central Catalog for November 2015! This catalog features our great deals on Central Exclusive cooking and refrigeration. Check out this blog for more info and request your copy today!
On September 15th I arrived in Stuttgart, Germany where both the TAKKT group (the company that owns Central) as well as our largest sister company, KAISER+KRAFT are located.
With their mission to provide “Alles für die Firma” (everything for the business), KAISER+KRAFT is the leading B2B supplier of everything from office chairs and desks to shelving systems and warehouse equipment. Founded in 1945, they are celebrating their 70th anniversary this year! You can view their product assortment in English on the KAISER+KRAFT UK website.
Located in the Southwest of Germany, Stuttgart is the sixth largest city in the country. Situated in a low valley surrounded by forests and vineyards, it is an ideal location for breathtaking views like this one.
View of Stuttgart from Alte Weinsteige (a traditional wine-growing section of the city)
Stuttgart is also sometimes referred to as the Cradle of the Automobile, in reference to the invention of the first internal combustion engine by Karl Benz in 1879. It is the home to automobile powerhouses such as Mercedes-Benz, Porsche and Daimler AG.
The home of Mercedes-Benz in Stuttgart can be found on Mercedes Street (easy enough, right?)
An additional cultural highlight I got to experience this past weekend was the Cannstatter Volksfest (or Wasen to the locals). It’s an annual beer festival second only to the Munich Oktoberfest in size, but featuring a lot more rides. It starts one week after the Oktoberfest every year, and draws about 4 million visitors from all across the world.
The Cannstatter Wasen Festival 2015 in Stuttgart, Germany
I’m looking forward to sharing all of the amazing ideas from this internship with my colleagues back home at Central in just a few weeks. If you have any questions about our company’s German ties, feel free to contact me at firstname.lastname@example.org.
Central is excited to announce we have been awarded with a Google Trusted Stores badge! Check out the press release below.
SEPTEMBER 8, 2015
Central Restaurant Products, which offers restaurant equipment and supplies, was recently selected to join the Google Trusted Stores program. To help shoppers identify online merchants that offer a great shopping experience, the Google Trusted Store badge is awarded to e-commerce sites that demonstrate a track record of on-time shipping and excellent customer service. When visiting Central’s website, shoppers will see a Google Trusted Store badge and can click on it for more information.
As an added benefit, when a shopper makes a purchase at a Google Trusted Store, they have the option to select free purchase protection from Google. Then in the unlikely event of an issue with their purchase, they can request Google’s help, and Google will work with and the customer to address the issue. As part of this, Google offers up to $1,000 lifetime purchase protection for eligible purchases.
Google Trusted Stores is entirely free, both for shoppers and for online stores. The program helps online stores like Central attract new customers, increase sales and differentiate themselves by showing off their excellent service via the badge on their websites.
Founded in 1981, Central Restaurant Products is one of the nation’s leading distributors of commercial restaurant equipment and supplies. Central has product consultants with industry experience available from 8 a.m. to 8 p.m. EST Monday through Friday and from 9 a.m. to 1 p.m. on Saturday at 800-215-9293. They also have a showroom open to the public at 7750 Georgetown Rd. Indianapolis, IN 46268. To shop online, request a catalog, sign up for email promotions or find their blog and social media platforms, visit CentralRestaurant.com.
In 2009 Central was acquired by TAKKT AG, the leading B2B direct marketing company for business equipment in North America and Europe. Headquartered in Stuttgart, Germany, the TAKKT group is made up of companies in over 25 countries, supplying a range of everything from commercial kitchen equipment and office furniture to packaging materials and supplies.
Last year I began a two year internship with Central Restaurant Products as a marketing analyst. My internship program offered the opportunity to spend 3 months working in Germany and exchanging ideas with our TAKKT sister companies.
At the beginning of August, I began a 6 week assignment at ratioform in Pliening, Germany (just 12 miles outside of Munich).
An aerial view of the Ratioform headquarters located in Pliening, Germany
Ratioform is Germany’s market leader for packaging, shipping and warehouse supplies and their business structure is similar to Central’s in that we both have an extensive print catalog as well as an online shop. We both strive to provide exceptional service and support to our customers with the help of strong internal sales and customer support teams. When I return home I hope to implement some of the strategies and ideas I have gained from my time at Ratioform to improve the online experience for Central’s customers.
Since a 3 month trip can’t be all work and no play, I have spent my weekends exploring. Munich is located in Bavaria, Southern Germany and is most famous across the world for the Oktoberfest; and although I can’t wait to go to my first Oktoberfest later this month, the city has so much more to offer. Below is a view of the Frauenkirche (Cathedral of Our Dear Lady), where the twin towers are one of the most distinctive landmarks in the city skyline.
A bird’s eye view of the Cathedral of Our Dear Lady (Frauenkirche) in Munich.
Munich is located near the Alps, Europe’s most extensive mountain range system (think: Sound of Music…) so on my first weekend, I traveled two hours South to obtain this breathtaking view from the Alps near Berchtesgaden, Germany.
The Alps near Berchtesgaden, Germany.
Stay tuned for part II of my adventure abroad for Central, where I will be spending a few weeks working with Kaiser & Kraft and Certeo, two other TAKKT companies located near the group’s headquarters in Stuttgart, Germany!
Did you know that September is National Food Safety month? If you did not, it’s probably because a successful restaurant operator knows that food safety is important every month…every day…and every hour. Their customers and employees expect it.
2014 is the National Restaurant Association’s 20th year of National Food Safety Month
According to the NFSM website, the event was created in 1994 by the National Restaurant Association to heighten awareness about the importance of food safety education. Each year has a different theme and for 2014 they highlight ‘20 tips for 20 years of National Food Safety Month‘ through videos, posters and training materials.
Step By Step; Week By Week
All the materials are based in ServSafe®Food Safety Training Programs and broken into four weeks of general themes: Week 1: Cleaning and Santiizing Week 2: Cross-Contamination Week 3: Time-Temperature Control Week 4: Personal Hygiene Week 5: Allergens Operators can use the videos and quizzes on the site to educate their employees about the issues in simple terms. For example, a week 1 video on Cleaning and Sanitizing explained how bar surfaces where drink garnishes are cut need to be treated the same as a kitchen food prep surface. The video continues by showing the steps to safely treat that surface. http://youtu.be/m8RT3JOUqXo In week 2, the quiz asks a question to remind employees to always store fruits and vegetables above meats in the refrigerator to eliminate the possibility of cross-contamination from meat juices. Future weeks will also include poignant topics, including a video where people with food allergies talk about the dangers of allergic reactions from cross-contaminated or non-labeled ingredients in restaurant dishes.
An allergen kit includes separate utensils to use when working on an order with a specific allergen concern.
Though the technique has been around since the 1970s, sous-vide cooking has just begun gaining popularity in the restaurant industry. Literally translated to “under vacuum,” sous-vide (pronounced soo-veed) cooking is a precise, controlled cooking method using water as a medium to transfer heat to product in a vacuum-sealed bag. In traditional cooking methods, overcooking is likely to occur due to the high heat involved. With sous-vide, you set the desired temperature you want your food to reach, as the food will only reach as high a temperature as the water bath it’s in. This way, your food will reach the exact temperature you want it to reach every time, with no overcooking.
Benefits of Sous-vide
The benefits to sous-vide are multifold. It allows you to achieve consistent, repeatable results with your food. For beef, your meat will have the same temperature from edge to edge, rather than the well-done ring you usually see around the outside of the meat. For tougher cuts, it won’t overcook the meats, and it breaks down connective tissues, allowing you to serve great entrees using cheaper cuts. Sous-vide allows you to create cook-chill items, where you can transfer food in it’s vacuum-sealed bag from the water bath directly into your blast chiller or freezer for later use.
Image Courtesy of Vollrath
First, you want to select the freshest ingredients possible. It’s important to remember, that sous-vide will amplify good AND bad flavors. Don’t even think about using that week old fish for your sous-vide! Next, you want to season your food. You can use herbs, marinades or the ol’ standby, salt and pepper.
Once you’ve got your seasoning down, you will need to vacuum pack your food. Place your food in an unsealed plastic bag, place the bag in a vacuum chamber and let it do its thing. You should have a tightly sealed, ready-to-cook bag o’ food. Now, it’s time to cook. Place the sealed bag into the water bath and let it sit for as long as you need it to cook. The bath will bring the food up to the proper temperature you set. Because the temperature of the water is set only to the temperature you want the food to be, you have a longer window of doneness than you would with traditional methods. Food can be left in sous-vide for a long time, as long as two or three days. The longer you leave it in, the more time the process will have to break down connective tissues, so if you’re cooking a tough piece of meat, it will come out tender.
Finally, once your meat has reached the preferred level of doneness, you have the option to finish the meat by searing it. Searing will deliver the familiar appearance and texture that diners expect to see on their meat. Searing also will raise the external temperature slightly. One of the risks of sous-vide is the potential of anaerobic bacteria developing due to the lack of oxygen in the vacuum-sealed bag. Searing after sous-vide helps kill off that bacteria.
In addition to meats, sous-vide is great for non-green vegetables, eggs, tempering chocolate, hold hollandaise sauce and more!
Where to Buy
Ready to get started? Central carries Vollrath’s complete sous-vide unit, which comes with immersion circulator, water bath and cover. Be sure to also check out Vollrath’s vacuum packaging machines and bags as well.
See It in Action
Finally, check out the video below, courtesy of Vollrath, which takes you through a demonstration of the sous-vide process.