Every piece of equipment you purchase comes with two costs to consider: the cost of unit, and cost to operate. Energy Star qualifications are applicable to nearly every equipment product line, from refrigeration, to ovens, from commercial use, to residential. The Energy Star label means that item incorporates advanced technology that utilizes less energy – sometimes up to 50% less than the standard appliance. This greatly reduces the operational cost throughout the life of your product.
Energy Star products save energy, money, and more environmentally friendly than conventional models, reducing emissions of greenhouse gasses and air pollutants. The main benefits include:
Lower utility bills
Improved quality and durability
Central Products is proud to offer a wide selection of such Energy Star certified products. Learn more here.
Ice machines are one of the most important pieces of equipment you can have in your establishment. Even more important is making sure your ice machine can handle the demands of your business. Take a look at these volume guides from our Ice Machines Buying Guide. These guides will give an estimate of how much ice is used based on glass and capacity, as well as foodservice location.
If you still need help on which ice machine is right for you, speak to one of our expert product consultants online or call 800-215-9293. To shop through our huge assortment of ice machines, click here!
As we celebrate our nation’s independence over this holiday, it is common for restaurants to experience increased volume. As Restaurant.org points out, it is always important to follow proper food safety, but this increased traffic provides an opportunity to revisit some basics. Here are a few quick food safety tips via Restaurant.org.
Keep food out of the temperature danger zone
With this increase in volume, there is a tendency to bring out large quantities of ingredients to make prep time quicker. However, it’s important to make sure these ingredients don’t fall below the danger temperature mark. To avoid this, only pull out limited quantities. Shop our large selection of food prep thermometers here.
Double-check sanitizer concentration levels
Any surface in which food comes into contact with must be cleaned and sanitized. When there’s need for quick table turns, this sometimes gets overlooked. Assign someone on the shift to check sanitizer levels every hour. Shop cleaning supplies here.
Wash your hands
This may seem obvious, but it is the most important element of good food safety, and the easiest way to reduce the risk of cross contamination. The faster we work, the less inclined we are to slow down for handwashing. Keep all sinks stocked with soap and reinforce this importance with your staff. Shop soap and restroom supplies here.
Don’t spend another minute cooking in or looking at a dirty microwave! A dirty microwave can leave lingering tastes, pose sanitation and health issues, and just look nasty. While it is best to remove stains and food splatter as soon as it occurs, who has time for that?! Chances are you will need to do some heavier cleaning from time to time. Although you may not enjoy the task, your customers, guests, and/or family will thank you. Read on to learn some microwave cleaning “do’s and don’ts”. Delay no longer! Clean your microwave!
Clean Your Microwave: DO
Unplug the microwave from the power supply before performing maintenance or cleaning.
Sweep out any crumbs/loose debris. We don’t want to make mud!
Use mild dishwashing liquid and a damp cloth, scrubber sponge, or paper towel.
For tough spots, you can use a plastic scouring pad with mild dishwashing liquid.
Baking soda and water can be used to remove any lingering odors.
Change your air filters. Dirty air filters collect grease.
Clean Your Microwave: DO NOT
Use foil or other metal objects. Metal in a microwave equals danger! Can cause a fire!
Turn the machine on while there are cleaning products inside.
Spray household air-fresheners as these can stay behind and contaminate food.
Use commercial oven or abrasive cleaners.
Use sharp utensils on oven walls.
Spray cleaners directly onto the control panel.
Now that you know the basic do’s and don’ts, get in your kitchen and clean your microwave! Still have questions about proper procedure for your microwave oven, consult your owner’s manual.
Need a new microwave altogether? Let us help! Central has a wide variety of microwave ovens to fit your needs. Visit our website to see what we have to offer. If you still have questions you can call a knowledgeable product consultant at 1-800-215-9293 or live chat with one. Call today!
With so many types of dinnerware to choose from, how do you select the one right for your establishment? This week’s Tip of the Day breaks down the basics of dinnerware and the differences between chinaware and melamine.
China is a durable ceramic material. Dinnerware designed out of china is biscuit-fired at a high temperature and then glazed fired at a low temp. Dinnerware of this type often runs at a higher price as is typically reserved for special occasions or used to create a highly established, fancier ambiance.
It’s important to note the two usual types of chinaware: porcelain and bone.
Porcelain china is made from a combination of feldspar, quarts and kaolin and is often less expensive and heavier than bone china. However, this brittle composition often leads to more chipping.
Bone china is translucent with a more finely grated composition made from kaolin, feldspar, quartz and bone ash. The quality of the bone chinaware is largely determined by the quantity of bone ash utilized during its design. It often appears lighter and more delicate than standard porcelain, but packs more durability.
Melamine dishes rose in popularity in the 1940’s, commonly used for dinner parties. Melamine is a chemical used to make hard plastics, and thus, melamine dinnerware is extremely durable and often offered at a much lower cost than china. They also come in a vast variety of styles and flare to fit any type of establishment.