Deep Fryer

A deep fryer, also known as a deep-fat fryer (or frier), is a kitchen appliance used for deep frying. While commonly used in commercial kitchens, smaller household models are now available. Deep frying is the practice of cooking food in vegetable oil or fat that has a high thermalconductivity and allows the food to be cooked rapidly. Some types of fats heat up slowly, such as olive oil. Corn, sesame and coconut oils are fats that heat up quickly, so they’re ideal to use in deep-fat fryers. Frying works by quickly withdrawing the moisture from a food’s surface, which then becomes crispy and limits the food’s internal moisture from leaching out during cooking. A successfully deep-fried food will thus be crispy on the outside and tender yet fully cooked on the inside. Perhaps owing to its use as a low-tech food preservation method, frying was employed as far back as ancient Mesopotamia (in the area of what is now Iraq) using copper frying pans. Today, deep fryers are common in restaurants and are gaining popularity in the home as a result of the recent trend of deep frying turkeys for Thanksgiving. Commercial Deep Fryers Restaurant fryers are available in a range of designs, from simple countertop units to floor models equipped with multiple oil tanks, casters and filtration systems. Commercial fryers are generally available in mild steel or stainless steel. Mild steel is more likely to corrode and stain. It expands when heated, which may damage its welds over time. Fry baskets also come in various shapes and sizes, from taco salad bowls to onion loaf baskets, and with...

Refrigeration

New York City’s Winter 2015 Restaurant Week is almost upon us. You’re probably scrambling to get ready for the onslaught of New Yorkers and tourists lining up for a chance to sample the trendiest and tastiest fare the city’s restaurants have to offer. It’s one of the best opportunities to create a buzz about your restaurant and attract a host of new diners. But if your refrigeration equipment fails, you’ll be sending all those potential new customers home dissatisfied or worse. So, in advance of restaurant week, we’ll be posting great tips and resources on how to keep your equipment (and your head) cool! Refrigeration equipment is your best friend and worst enemy Anyone who manages a food service operation probably has a love-hate relationship with refrigeration equipment. On one hand, they help you serve fresh and appealing fare. Without your coolers, chillers and walk in freezers, you’d be serving lukewarm drinks, wilted greens and melted ice cream. And that’s exactly the problem: when they break down, your business quickly comes to a screeching halt. If you’ve been in the business for a while, you’ve certainly experienced the anxiety (even panic) that occurs when a critical refrigeration unit goes down during a busy dinner shift. You can lose thousands of dollars in wasted product and lost business in a very short period of time. Not to mention the repair bill, which can often cost you double if it happens at night or a weekend, which of course it will! Luckily, avoiding commercial refrigeration repair isn’t as daunting as it seems; most breakdowns of commercial refrigeration equipment can be prevented...

General Rules of Frying

Oil is an expensive consumable that has a limited lifespan. Crumbs, salt, and other impurities introduced to the oil through the deep frying process, reduce the lifespan of the oil, requiring frequent oil changes. FiltaFry saves the customer money by micro-filtering impurities out of the oil, which extends its usefulness. FiltaFry’s micro-filtration process can reduce the original oil disposal amount by 50%. General Rules of Frying Never heat the oil above 365°F or it will spoil more rapidly. Use a thermostat or thermometer and regularly check them for accuracy. Regulate the temperature of the oil as carefully as possible, avoiding hot spots and high flames. Frying at too low a temperature will result in greasy products and an excessive absorption of oil by the food. Fry the food in the correct amount of oil. The general rule is to fry one part of food in six parts of oil. If too much food is immersed, the temperature of the oil will drop and the food will be greasy. If too little food is immersed, the amount of oil needed to top up the vat becomes small and the main bulk of the oil will spoil more rapidly. Prepare the food carefully, ensuring that it is as dry as possible before frying. Wet foods, particularly potatoes, tend to make the oil froth and break down. This is unsafe and wasteful. Fragile foods must be handled carefully to avoid break-up during frying. If one of the proprietary materials for keeping potatoes white is used, the manufacturer’s instructions should be followed. Clean the oil regularly by skimming at the end of each...

Some Frightening Facts about Data Breach

I just received a note from LinkedIn explaining why I was recently required to change my password. It was because of a data breach that occurred four years ago. Canadian consumers are more aware than ever of their exposure to data breach and the potential risk that accompanies illegal access to their personal information and financial resources.  94% of consumers surveyed are concerned about data breach 75% or retailers surveyed feel they are not doing enough to prevent infiltrations Brunswick Group, Main Street vs. Wall Street – who is to blame for data breaches? The companies and brands that we all do business with are at substantial risk to data breach because of the multiple points of cyber infiltration available to hackers (internet enabled POS, mobile payments, corporate and ecommerce web sites) and the linkage of personally identifiable information with payment information. Data breaches are not rare occurrences. They occur every day – typically impacting less than 200 individual records. But occasionally major breaches occur, involving millions of customer records and their associated personal information. In financial services and retail, customers are the weakest point and greatest risk for hacking. Did you know that 90% of Android and 35% of IOS retail Apps have already been successfully hacked? Mobile payments through smart devices that have been infected expose retail systems to Malware infiltration. Verizon’s 2016 Data Breach Investigations Report confirms this with reporting of the top 4 classifications of data breach incidents in 2015: Data Breach Incident                     Finance                Retail Web App Attacks                            82%                      26% POS Intrusions                                 n/a                        64% Card Skimmers                                9%                         3% Insider Misuse                                 4%                         2% Protect Yourself...

What to Expect from your Annual Fire Inspection

What to Expect from your Annual Fire Inspection Annual inspections by the fire department are performed to assess and eliminate potential fire and life safety hazards in your facility. Local authorities perform inspections to ensure that the codes and standards in place are being adhered to.  NFPA 101, Intl. Fire Code, and NFPA 96 are standards that were created through a consensus process by industry representatives, such as code officials, manufacturers, system installers, and other specialists in the field. As a business owner/operator, it is good practice to be as knowledgeable as possible on these codes and standards in order to stay compliant. While many people look at the fire and life safety inspection process negatively, these inspections benefit the business owners/operators by offering: A safe working environment for you and your employees. A safe facility for guests in an unfamiliar environment. Peace of mind for the owner operator of the facility or business. Around 80 percent of all small businesses that experience a large fire never reopen; affecting the owner/operator, employees, and valued clients. The businesses that do reopen, lose much of their customer base due to prolonged absence of production or service. A higher resale value may result from a well maintained facility. It is commonplace for buyers to hire a company to inspect the building prior to purchase to identify potential hidden costs related to fire and life safety. Many insurance carriers give businesses premium reductions for properly installed and maintained fire-protection systems. Preparing for Your Fire Inspection Preparing for your annual inspection is key to developing a good working relationship with the fire inspector and...