Tag Archives: kitchen equipment

2017 Back to School Kitchen Equipment Guide

Is your school’s kitchen prepared for another year? From elementary up to universities, we rounded up a few of the most important pieces for a successful year! For additional helpful information, visit Central’s School Homeroom page.

True TMC-58 Forced Air Milk Cooler

A staple for the lunch line, keep milk cartons within reach for kids of all ages! The oversized refrigeration system provides better tasting milk and increased sales.  Plus, show your school pride with 26 color options! Trust the reliability of True products!

 

True T-49 Reach-In Refrigerator

The True T-49 reach-in refrigerator is one of the best in the industry, and has a five star rating on our website! It’s spacious 49 cubic foot interior is ideal for storing anything you need for your school’s cafeteria. With a temperature range of 33°F to 38°F, you will get the best possible food preservation and safety.

 

Metro C539 Holding and Transport Cabinet

Often times in school foodservice operations, food is prepared in advanced and has to be stored for the various lunch periods. The Metro C539 holding and transport cabinet is the perfect solution to hold food. It comes with the choice of Lexan (clear) or solid doors that are insulated to keep in heat. The adjustable digital thermostat is easy to use with recessed controls for safety. It also includes 17 slide pairs and can hold 34 full-size sheet pans.

 

Flatware Holders and Cylinders

Central has stainless steel and plastic flatware holders and cylinders, which allows flatware to dry in the vertical position.

Leaving flatware on it’s side doesn’t make for a very sanitary situation as lipids, acids and chemicals are laying on each other.

The stainless steel holders have a stainless steel construction with rubber feed for stabilization.  They’re also dishwasher safe. Plastic flatware holders and cylinders are heavy duty and long wearing.

 

Compartment Trays

Styrofoam trays cause cafeterias to throw away money on a monthly basis, plus have several negative effects to the environment too.

There many types of non-disposable trays out there constructed of a variety of materials. Read our compartment tray buying guide to see which trays excel in certain areas to find the perfect one for your foodservice. You can also look into ENERGY STAR® rated dishwashers to save on your water costs as well.

 

Need Help?

Central hand-picked all the items in our School Homeroom section of our website! Feel free to contact us at 800-215-9293 with any questions for your school foodservice needs. Working on a grant or bid? We can help with that too! We work with schools to get you the total amount or quote needed so you can finalize your application. Call or live chat with us now for details.

 

Top Image Credit: USDA

Manufacturer Spotlight: Vollrath

The Vollrath Company has been a leader in the foodservice equipment industry dating back to 1874. Tough, durable and inexpensive products helped transform a small company into a worldwide corporation. Products ranging from cookware to mobile carts and kiosks are manufactured with the Vollrath mission and promise in mind to serve the foodservice industry.

History

In 1874, Jacob J. Vollrath established Vollrath Co. in Sheboygan, Wisconsin and first manufactured cast iron utensils. He expanded the business in 1892 with sheet stamped wire. In the 1900’s sales offices opened up in Chicago, New York and San Francisco distributing items across the United States. Vollrath established their Original Equipment Manufacturer department in 1937. During World War II they manufactured stainless steel canteens and other military utensils for the troops. From 1951 to 1975, Vollrath lead the market for deep drawn stainless steel products for hospitals, restaurants and the home. They also celebrated 100 years as a company. By 1976, their foodservice product line expanded with the addition of plastic cookware, aluminum cookware in 1989 and food warmers in 1994. Vollrath is also present around the globe with locations in North America, Mexico, Europe, China and Latin America. Vollrath provides products for restaurants, health care, education, colleges, universities, lodging, resorts and supermarkets.

Products

Now over 138 years old, Vollrath continues to make innovative and creative products to supply the foodservice industry around the globe. Their products encompass everything an operation would need to successfully conduct business. Vollrath Steam Table Pans and Accessories help save energy. They come in heavy gauge stainless steel, high and low temperature plastic, perforated stainless steel and non-stick coated finishes. Vollrath Cookware comes with or without non-stick coatings, and the Jacob’s Pride line offers a lifetime guarantee. Their Kitchen Essentials vary from dishers, spoons and ladles to their own innovative Spoodle utensils. They also ensure exact portion control. If you need hot foods hot, and cold foods cold, Vollrath’s line of buffets and tabletops are meant for you. Vollrath’s Heating and Warming units hold food at safe temperatures and feature energy saving designs. Utility carts, equipment and merchandising carts give you flexibility to meet your function and style requirements. Vollrath also offers Original Equipment Manufacturer custom products.

If you’re looking for products with quality and durability in mind, then Vollrath is for you. Vollrath always provides for what the customer needs. They state this in their promise:

“Setting the Standard.  That is what Vollrath is all about.  This stretches from our superior designed, innovative products, to our world class manufacturing facilities, to our top rated sales force and customer support.  You’ll see precisely how Setting the Standard manifests itself in cookware that cleans up easily, warmers that conserve energy, pans that won’t stick together, dishers that operate smoothly and efficiently, and more.  The fact is, we’ve been Setting the Standard for over 136 years, and plan to continue for another 136 more. It is our goal to incorporate great ideas into new and existing products as well as new ways to serve you better.”

You can research and shop for Vollrath products by going to our website. Vollrath also has great creative YouTube videos to help you learn more about their products and what they have to offer. Visit their YouTube page here. You can also find them on Facebook and Twitter.

Use Tax Relief to Upgrade Your Restaurant

Looking to pay lower taxes this year or maybe even get a refund from taxes you paid last year?   Need some new equipment for your restaurant’s kitchen?  If you take advantage of The Tax Relief, Unemployment Insurance Reauthorization, and Job Creation Act of 2010 you could do just that!

This Bonus Depreciation program allows businesses to take the full deduction of qualifying assets purchased between now and December 31, 2011 on their 2011 tax return (instead of depreciating the value over the typical seven years), advises NBF.com.   Equipment placed in service after December 31, 2011 and through December 31, 2012 or purchases made between January 1, 2010 and September 8, 2010 still allows for a 50 percent depreciation bonus.  The CCH Group also instructs that, “Unlike Code Sec. 179 expensing, it (Bonus Depreciation) is not limited to use by smaller businesses or capped at a certain dollar level.”

According to WhiteHouse.gov, this depreciation break is, “The largest temporary investment incentive in American history” and “could generate more than $50 billion in additional investment in the U.S. in 2011.”  While this offers a wonderful opportunity for your business to become modernized, it also frees dollars up that could be used to create jobs and boost the economy overall.  Joni Fritsche, tax director with Burr Pilger Mayer in Santa Rosa, California told the North Bay Business Journal that,  “What Congress is doing in this area is economic planning and economic stimulus for a period of years on a moving forward basis.”  Essentially, while at the more local level the government is providing a boost for your business, on a higher level they are putting assets back into use to enhance the country’s economy in the long term.

What does all of this mean for your business?  It’s time to bring that kitchen into 2011!  In actuality, it’s an opportunity for you to buy that new fridge you’ve needed for months and use the cash back to do things like finance an expansion or pay off the purchase itself.   However, there are a few stipulations other than purchase dates.   The first, informs depreciationbonus.org,  is that any equipment acquired must be new.  The property must also be specifically used for production in your business and considered to have a useful life of a year or more.  Unfortunately, reminds hotelmule.com, this means items like linens, plates and glasses do not qualify for the program.

Take advantage of this opportunity now, by viewing qualifying products from Central Restaurant Products.  Get great deals on ovens, refrigerators, furniture and more while reaping the benefits of Bonus Depreciation!

The information above is not tax advice and situations can vary.  Central Restaurant Products encourages you to consult your tax attorney for details before making any purchases.  To learn more about the Tax Relief, Unemployment Insurance Reauthorization and Job Creation Act of 2010 here.

The gospel according to Tony

For my birthday, I got a copy of Anthony Bourdain’s Kitchen Confidential: Adventures in the Culinary Underbelly, and I’ve been laughing my way hysterically through each chapter.

If you aren’t familiar with Anthony Bourdain, in addition to being a well-known author, he’s also host of Travel Channel’s culinary and cultural adventure program, No Reservations.

But before all that, Bourdain graduated in 1978 from the Culinary Institute of America. He is currently a “Chef-at-Large” with a home base at the Brasserie Les Halles, where he was executive chef for many years.

I thought it would be fun to run down Bourdain’s list of the indispensible kitchen supplies he recommends for any serious chef.

And you’ll see, Bourdain has a delightfully dry wit to accompany his vast wealth of cooking knowledge.

Number one, he says, “you need, for God’s sake, a decent chef’s knife….This should cut just about anything you might work with, from a shallot to a watermelon.”

Use the tip of the knife for the small stuff, he advises, and the area nearer the heel for the larger.

Another useful item, Bourdain says, is flexible boning knife. You can fillet fish, and with the same knife, he says, you can butcher whole tenderloins, bone out legs of lamb, French cut racks of veal and trim meat. (But, he counters, if your butcher is doing all of this for you, you can probably live without one.)

A paring knife, Bourdain says, is to be used for “microsurgery:” turneeing vegetables, fluting mushrooms, etc.

The last knife Bourdain recommends is the offset serrated utility knife: “This is a truly cool item that, once used, becomes indispensable.” Bourdain says.

You can use it not only for your traditional serrated blade needs like slicing bread and thick skinned tomatoes, but also for the full line of vegetables, spuds, meats and even fish.

“Numero uno” in the kitchen, Bourdain says, is a plastic squeeze bottle.

Surprised? Bourdain says this inexpensive item is essential to that artful drizzle that dresses up a plate, and makes for a stunning presentation.

Next, the mandoline, because “you didn’t think they actually cut those with a knife did you?”

The mandoline is a vertically held slicer with various blade settings. Bourdain says, “it helps make those slick-looking, perfectly uniform julienned and batonnet-cut veggies.”

Last, Bourdain emphasizes the importance of a premium set of pots and pans, adding that most pans sold for home use are dangerously flimsy.

“A proper saute pan should can serious head injury if brought down hard against someone’s skull,” Bourdain says. A thick-bottomed pan will prevent scorched sauces, carbonized chicken, pasta that sticks to the bottom of the pot and burnt bread crumbs.

Last, Bourdain says, “a a nonstick saute’ pan is a thing of beauty.” Treat it nice, he advises: “never wash it – simply wipe it clean after each use and don’t use metal in it – use a wooden spoon or ceramic or nonmetallic spatula to flip or toss whatever you’re cooking in it.”

Any professional chef will have his own preference of style and brand – so don’t take Anthony’s word for it: shop around and figure out what works best for you.