#Broil Chef Burner

[nobarunbd]

Top 10 Reasons Why a Commercial Range with Oven is Essential for Restaurants and Commercial Kitchens

In the fast-paced environment of commercial kitchens, efficiency, reliability, and performance are crucial. Whether it's a bustling restaurant, a bakery, or a catering business, the tools used in these settings can make or break the quality and speed of service. Among the most indispensable equipment in any commercial kitchen is the Commercial Range with Oven. This versatile, heavy-duty appliance is a cornerstone for chefs and kitchen staff, enabling them to meet the demands of high-volume cooking. But what makes this machine so vital? Here are the top 10 reasons why a Commercial Range with Oven is essential for any commercial kitchen.

1. Versatility in Cooking

A Commercial Range with Oven offers unparalleled versatility, allowing chefs to prepare a wide variety of dishes simultaneously. With burners on top for sautéing, boiling, and frying, and an oven below for baking, roasting, and broiling, this equipment is a one-stop solution for multiple cooking methods. This versatility is crucial in a commercial kitchen where time and space are at a premium, enabling chefs to switch between tasks seamlessly and keep up with orders during peak hours.

2. High Capacity for Large-Scale Cooking

Commercial Ranges with Ovens are designed to handle large quantities of food, making them ideal for high-volume cooking. The spacious oven compartments can accommodate large trays and multiple dishes at once, while the powerful burners ensure quick heating and consistent cooking. This high capacity is particularly important in restaurants and catering services, where serving large groups efficiently is essential to maintaining customer satisfaction and maximizing profit.

3. Durability and Longevity

Built to withstand the rigors of a busy kitchen, Commercial Ranges with Ovens are constructed from high-quality, durable materials like stainless steel. This durability means the equipment can endure the constant use and high temperatures typical of commercial cooking without wearing down or breaking. Investing in such a sturdy machine translates to fewer repairs, less downtime, and a longer lifespan, which ultimately saves money in the long run.

4. Consistent Cooking Results

Precision and consistency are key to maintaining a restaurant's reputation. Commercial Ranges with Ovens are engineered to provide consistent heat distribution across burners and within the oven, ensuring that every dish is cooked to perfection. Whether you're simmering a delicate sauce or baking a large batch of bread, the reliable performance of this equipment helps maintain consistent quality, which is critical for customer satisfaction.

5. Energy Efficiency

Modern Commercial Ranges with Ovens are designed with energy efficiency in mind. Advanced models come equipped with features like energy-saving pilot lights, insulated ovens that retain heat better, and even programmable settings that optimize energy use during non-peak hours. For a commercial kitchen, where energy costs can be significant, these efficiency features help reduce operating expenses and contribute to a more sustainable business model.

6. Easy Maintenance and Cleaning

In a commercial kitchen, where cleanliness is paramount, having equipment that's easy to maintain is a huge advantage. Commercial Ranges with Ovens are designed with smooth surfaces, removable parts, and minimal crevices where food particles can accumulate, making them easier to clean. Regular maintenance tasks, like cleaning burners and oven interiors, are straightforward, which helps in maintaining hygiene standards and prolonging the life of the equipment.

7. Safety Features

Safety is a top priority in any kitchen, especially in a commercial setting where the risks are higher due to the volume of work and number of people involved. Commercial Ranges with Ovens come equipped with various safety features, such as flame failure devices, automatic shut-off, and heat-resistant handles. These features help prevent accidents, protect staff from burns, and ensure the safe operation of the equipment even during the busiest hours.

8. Space Efficiency

Commercial kitchens often have limited space, and optimizing every square inch is crucial. Commercial Ranges with Ovens are designed to be space-efficient, offering both stovetop cooking and oven baking in a single footprint. This dual functionality frees up space for other essential equipment and allows for a more organized and efficient kitchen layout, which can improve workflow and reduce the risk of accidents.

9. Customization Options

One of the significant advantages of Commercial Ranges with Ovens is the ability to customize them according to specific needs. Many models offer options such as additional burners, griddle tops, or convection ovens, allowing restaurant owners to tailor the equipment to their menu and cooking style. This customization ensures that the range and oven can handle the particular demands of the business, whether it's a fine-dining restaurant, a fast-casual eatery, or a bakery.

10. Enhanced Productivity

Ultimately, the combination of all these features leads to enhanced productivity in the kitchen. With a Commercial Range with Oven, chefs can prepare meals faster, more efficiently, and with greater consistency. The ability to cook multiple dishes at once, handle large volumes, and rely on durable, easy-to-maintain equipment reduces stress on the kitchen staff and allows the entire team to focus on delivering high-quality food to customers. In a competitive industry where speed and quality are crucial, this boost in productivity can make a significant difference in a restaurant's success.

Conclusion

The Commercial Range with Oven is more than just a kitchen appliance; it's a critical tool that supports the efficiency, quality, and profitability of any commercial kitchen. Its versatility, durability, and high capacity make it an indispensable asset for restaurants, catering services, and other food-related businesses. Whether you're opening a new restaurant or upgrading your current kitchen, investing in a Commercial Range with Oven is a decision that will pay dividends in performance, customer satisfaction, and long-term cost savings.

[commercial-kitchen-equipment-au]

Enhancing Culinary Excellence: Exploring The World Of Commercial Cooking Equipment

In the dynamic realm of commercial kitchens, where precision, efficiency, and quality are paramount, the right equipment can make all the difference. From bustling restaurants and hotels to catering services and institutional kitchens, commercial cooking equipment forms the backbone of culinary operations, enabling chefs and kitchen staff to produce delicious dishes with speed and consistency.

Understanding Commercial Cooking Equipment

Commercial cooking equipment refers to specialized appliances and tools designed for use in professional kitchens, catering facilities, restaurants, hotels, and other food service establishments. Unlike residential kitchen equipment, commercial cooking equipment is built to withstand heavy usage and meet the demands of high-volume cooking. Here are some categories of commercial cooking equipment:

At the heart of any commercial kitchen is the range—a versatile cooking appliance that serves as the cornerstone of cooking operations. Commercial ranges come in various configurations, including gas, electric, and induction, each offering unique benefits in terms of performance and control. Equipped with multiple burners, griddles, and ovens, commercial ranges provide chefs with the flexibility to simultaneously cook a variety of dishes while maintaining precise temperature control.

Complementing the range is the commercial oven—a workhorse appliance designed to handle the demands of high-volume baking, roasting, and broiling. Convection ovens, deck ovens, and combination ovens are among the most common types found in commercial kitchens, each tailored to specific cooking requirements. With features such as rapid heating, even airflow, and programmable settings, commercial ovens empower chefs to achieve consistent results with every batch.

To tackle the challenges of food preparation, commercial kitchens rely on a range of specialized equipment, including food processors, mixers, and slicers. These versatile machines streamline labor-intensive tasks such as chopping, slicing, dicing, and mixing, allowing kitchen staff to work more efficiently and produce large quantities of food with ease.

In the realm of cooking equipment, commercial grills and griddles play a vital role in delivering flavor-packed dishes with a perfect sear. Whether its juicy steaks, tender chicken breasts, or vibrant vegetables, commercial grills and griddles offer ample cooking space and powerful heating elements to achieve consistent results.

No commercial kitchen is complete without reliable refrigeration and freezing equipment to preserve perishable ingredients and maintain food safety. Commercial refrigerators, freezers, and walk-in coolers provide ample storage space and precise temperature control to keep ingredients fresh and ready for use.

Commercial kitchens also require a range of accessories and small wares to support day-to-day operations. From cookware and cutlery to serving utensils and food storage containers, these essential items play a critical role in facilitating food preparation, presentation, and service.

Commercial cooking equipment serves as the backbone of culinary operations in a wide range of foodservice establishments, from restaurants and hotels to catering services and institutional kitchens. By investing in high-quality equipment and leveraging the latest technology, commercial kitchens can enhance productivity, streamline operations, and deliver exceptional culinary experiences to their customers. Whether it's creating signature dishes or catering to large events, the right equipment empowers chefs and kitchen staff to achieve culinary excellence with confidence and precision.

[kpedm360]

Equipping for Success: A Guide to Pro Restaurant Equipment

Whether you're a seasoned restaurateur or just starting your culinary journey, having the right equipment is essential for a successful kitchen. Pro restaurant equipment goes beyond your basic home appliances – it's about workhorse functionality, durability, and efficiency. Here's a breakdown of key areas to consider when outfitting your restaurant with the best:

Food Preparation:

Heavy-Duty Mixers: For kneading dough, whipping cream, and handling large quantities, a powerful mixer is a must. Look for machines with variable speeds and robust motors.

Food Processors: For quick and consistent chopping, slicing, and shredding, a food processor saves time and effort. Choose one with interchangeable blades for versatility.

Grills & Fryers: High-powered options, like flattop grills and deep fryers, allow for perfect searing, charring, and crispy fried favorites.

Cooking & Baking:

Commercial Ovens: From powerful convection ovens for even baking to specialized pizza ovens, choose equipment suited to your menu.

Stoves & Ranges: Heavy-duty gas or electric ranges with multiple burners provide the firepower needed for high-volume cooking.

Salamanders & Broilers: For finishing touches like broiling or caramelizing, salamanders and broilers add a professional edge.

Refrigeration & Storage:

Walk-In Coolers & Freezers: These are essential for maintaining safe food storage temperatures for large quantities of ingredients.

Undercounter Refrigeration: Refrigerators and freezers beneath counters provide additional prep area and easy access to frequently used ingredients.

Prep Tables: These stainless steel workhorses with integrated refrigeration keep ingredients chilled and organized during prep work.

Beyond the Essentials:

Slicers: For precision cuts of meats, cheeses, and vegetables, a quality slicer ensures consistent portions and reduces prep time.

Dishwashers: Commercial dishwashers handle heavy-duty cleaning with high temperatures and powerful jets for spotless dishes.

Ventilation Systems: A proper ventilation system is crucial for removing heat, smoke, and odors from your kitchen.

Choosing Pro Restaurant Equipment:

Durability: Look for equipment built with high-quality materials that can withstand the rigors of a busy kitchen.

Capacity: Consider the volume of food you expect to prepare to ensure your equipment can handle your needs.

Energy Efficiency: Energy-efficient models can help reduce your operating costs in the long run.

Warranties: Reliable warranties provide peace of mind and ensure support if needed.

By investing in the right pro restaurant equipment, you'll be setting your kitchen up for success. It will streamline your operations, improve efficiency, and allow your chefs to focus on creating culinary masterpieces. Remember, the best equipment empowers your team and contributes directly to the quality and consistency of your dishes.pen_sparktunesharemore_vert

[kitchenblogs]

Mastering the Art of Cooking: Exploring the Versatility of Gas Ranges

Introduction:

In the heart of every kitchen, there stands a culinary cornerstone—the gas range. Renowned for its precision, power, and versatility, the gas range has long been the preferred choice of professional chefs and home cooks alike. Join us as we delve into the world of gas ranges, uncovering their myriad benefits, innovative features, and timeless appeal in the realm of culinary mastery.

Chapter 1: The Timeless Appeal of Gas Ranges

Gas ranges have stood the test of time, captivating generations with their reliability and performance. From the classic design of the stovetop burners to the instant heat control and responsiveness, gas ranges offer a timeless appeal that transcends fleeting trends. Whether simmering sauces to perfection or searing meats to savory perfection, gas ranges provide the precision and control necessary for culinary excellence.

Chapter 2: The Power of Precise Temperature Control

One of the key advantages of gas ranges is their ability to deliver precise temperature control with instant response. Unlike electric ranges, which may take time to heat up or cool down, gas burners offer immediate adjustments, allowing for seamless transitions between cooking techniques. From low simmering to high-heat searing, gas ranges empower cooks to unleash their creativity in the kitchen with confidence.

Chapter 3: Versatility in Cooking Methods

Gas ranges offer a versatile platform for a wide range of cooking methods, from sautéing and stir-frying to baking and broiling. With multiple burners of varying sizes and heat outputs, cooks can easily accommodate different cooking vessels and techniques simultaneously. Additionally, many gas ranges feature specialty burners, such as woks burners or simmer burners, to cater to specific culinary needs and preferences.

Chapter 4: Innovative Features and Technology

While the fundamental design of gas ranges remains unchanged, modern innovations have enhanced their functionality and convenience. Today's gas ranges often come equipped with advanced features such as electronic ignition for effortless startup, convection ovens for even baking and roasting, and self-cleaning functions for easy maintenance. Additionally, some models offer smart connectivity, allowing users to control and monitor their range remotely via smartphone apps.

Chapter 5: Energy Efficiency and Sustainability

Contrary to popular belief, gas ranges can be energy-efficient and environmentally friendly when used responsibly. With their precise temperature control and quick heating capabilities, gas ranges consume less energy compared to electric models for similar cooking tasks. Furthermore, natural gas—a common fuel source for gas ranges—is considered a cleaner-burning alternative to coal or oil, resulting in reduced greenhouse gas emissions and environmental impact.

Chapter 6: Choosing the Right Gas Range

When selecting a gas range for your kitchen, several factors should be considered to ensure the perfect fit for your cooking needs and lifestyle. These include:

- Size and Capacity: Determine the appropriate size and capacity of the range to accommodate your cooking habits and kitchen space.

- Burner Configuration: Assess the number and layout of burners, as well as the heat output and specialty features offered.

- Oven Features: Consider the oven capacity, cooking modes, and additional features such as convection cooking and self-cleaning functions.

- Brand Reputation: Research reputable brands known for producing high-quality gas ranges with reliable performance and customer support.

Chapter 7: Maintenance and Care

To prolong the lifespan and performance of your gas range, regular maintenance and care are essential. This includes cleaning the stovetop burners and oven regularly, inspecting and replacing worn-out parts such as burner caps and igniters, and ensuring proper ventilation to prevent carbon monoxide buildup.

Conclusion:

In conclusion, gas ranges are indispensable tools for culinary enthusiasts and professional chefs seeking precision, power, and versatility in the kitchen. With their timeless appeal, precise temperature control, and innovative features, gas ranges empower cooks to unleash their creativity and achieve culinary excellence with every dish. Whether whipping up a quick weeknight meal or entertaining guests with an elaborate feast, the gas range remains the ultimate ally in the art of cooking.

[ekecorp]

A Guide to Professional Upgradation with Commercial Kitchen Appliances

The transformation from an ordinary kitchen to a professional-grade workspace is a thrilling journey. And picking the right tools can take your culinary skills to exciting new levels. In this guide, we'll explore going for a kitchen to professional upgrade by seamlessly integrating some essential commercial kitchen equipment.

How to upgrade a kitchen into a professional’s workspace

Whether you're a passionate home cook looking to elevate your culinary creations or a budding chef preparing to take your skills to the next level, the right equipment can make all the difference. Converting a regular kitchen to a professional upgrade incorporates the right commercial kitchen appliances that cater to the needs of culinary professionals.

Why go for a kitchen to professional upgrade?

It’s a quest for culinary excellence! The desire to take your kitchen to not just the next level but into a professional-grade haven often comes from the ambition for culinary excellence. It's not merely about preparing meals anymore. it's about creating art through food, where precision, consistency, beauty, and efficiency take precendence. Achieving this transformation requires careful planning and of course the right tools.

Commercial Kitchen Appliances: The Cornerstone of Professionalism Professional chefs and passionate home cooks alike recognize that the journey from a standard kitchen to professional upgrade starts with the choice of equipment. Commercial kitchen equipment is the linchpin of this transformation, offering the precision, power, and versatility required to create culinary marvels. Let's navigate through the essential aspects of this professional upgradation:

1. Cooking Equipment -the core of culinary mastery

Commercial appliances for professionals often start with cooking equipment. This includes ranges, ovens, griddles, and fryers.

Stovetops and Ranges: At the heart of any kitchen lies the stovetop or range, and in the realm of professional culinary arts, these pieces are extraordinary. Commercial ranges often feature multiple burners, each with precise temperature control. The power they deliver is unmatched, allowing you to sear, simmer, and sauté with absolute control.

Commercial Ovens: In the world of commercial ovens, perfection is the standard. These units offer consistent and precise temperature control, ensuring that your dishes are cooked to perfection every time. Whether it's baking, roasting, or broiling, commercial ovens are up to the task.

Griddles and Grills: Professional griddles and grills are indispensable for creating those perfect sear marks on meats or achieving the ideal caramelization on vegetables. The controlled, high-intensity heat they provide elevates your cooking to new heights.

2. Food Preparation Equipment -where efficiency meets elegance

When upgrading your kitchen into a professional workspace, investing in powerful food preparation equipment is essential. This category includes heavy-duty food processors, mixers, and slicers. These essential tools streamline the preparation process, saving professional chefs valuable time and effort required to create complex dishes in no time.

Food Processors and Mixers: From whipping up delicate soufflés to kneading thick bread dough, commercial food processors and mixers are the workhorses of a professional kitchen. These machines bring precision and efficiency to your culinary creations.

Slicers and Dicers: Consistency in cutting is an art in itself. Commercial slicers and dicers make sure every piece of vegetable or fruit is uniform, enhancing the visual appeal and cooking consistency of your dishes.

Immersion Blenders: Immersion blenders are the unsung heroes of the kitchen. They can effortlessly puree soups, create silky-smooth sauces, and even whip up frothy desserts, all with a handheld device.

Check out a wide collection of professional blenders, mixers, immersion blenders, food processors, mixers, slicers and dicers from the EKE online shop categories.

3. Refrigeration and Freezing -for preservation and storage

Commercial refrigerators and freezers offer vast storage capacity and temperature control precision. They ensure the freshness and safety of ingredients, allowing professionals to keep a wide range of items at their peak. Whether it's storing fresh produce or preserving the results of culinary experiments, these commercial appliances for professionals are invaluable.

Commercial Refrigerators: A commercial refrigerator is the guardian of freshness. These units offer precise temperature control and ample storage space, ensuring that your ingredients stay at their peak.

Freezers with Precision: Commercial freezers maintain consistent temperatures, preserving the quality of frozen items. From ice creams to frozen meats, they are a crucial part of any professional kitchen.

4. Dishwashing Machines -for flawless cleanup

A commercial dishwasher may not be the first thing that comes to mind when upgrading a kitchen, but it's a game-changer. It saves valuable time in busy kitchens by ensuring speedy and efficient cleaning of utensils and cookware, allowing you to focus on more important things like cooking.

5. Ventilation Systems -for a breath of fresh air

Incorporating a robust ventilation system is vital for professional-grade kitchens. These systems efficiently remove odors, smoke, and excess heat, providing a comfortable and safe environment for culinary endeavors.

6. Specialty Appliances -for niche tools and enhancing creativity

Depending on your culinary niche, you might consider specialty commercial kitchen appliances, such as charbroilers, salamanders, or convection ovens. These tools cater to specific cooking techniques and open doors to diverse culinary creations.

Kitchen to Professional Upgrade: A Systematic Approach

To ensure a smooth transition from a standard kitchen to a professional-grade workspace, consider the following:

Assessment: Begin by evaluating your cooking habits and preferences. What types of cuisine do you enjoy preparing? Are you an aspiring pastry chef, a grill master, or a gourmet home cook? Understanding your culinary identity will help you prioritize the types of equipment you need.

Budgeting: Investing in commercial kitchen appliances can be a significant expense, so establish a budget that aligns with your goals. Prioritize equipment that is essential to your cooking style and needs to avoid spending your money unnecessarily.

Space: Commercial kitchen appliances are often larger than their residential counterparts. Ensure your kitchen has the space to accommodate these larger appliances, even if it’s just a food processor, tray or beverage dispenser. You may need to redesign your kitchen layout to optimize workflow and accessibility.

Utility: Commercial kitchen appliances may have different power, gas, or water requirements compared to residential units. Ensure your kitchen is equipped to handle these needs.

Safety: Commercial kitchen appliances and tools come with differentsafety and regulatory requirements. You may need to make modifications to your kitchen to meet these standards. For example it is common for people in the food service business to display and serve food safely for guests using sneeze guards at events, wedding banquets and conventions.

Bon appétit!

The investment in commercial kitchen appliances reflects your commitment to culinary excellence and your goal to bring restaurant-quality dishes to your dining table. Your culinary creativity and skills will emerge from within you in your upgraded kitchen space. Remember, every dish you create in your newly upgraded kitchen will be a masterpiece in the making! It's a journey filled with excitement, challenges, and, most importantly, the joy of cooking.

Before you start upgrading your kitchen into a professional-grade haven, take some time to select the best commercial kitchen equipment. Consult an expert if you have doubts. Integration of the proper commercial appliances for professionals will not only enhance your cooking experience but also open doors to new culinary adventures.

Looking for commercial-grade appliances to upgrade your kitchen?

If you want high-quality, durable, elegant, energy-efficient and smart kitchen equipment for your food service business, visit our website: SMART Buffet Ware. Check out many more types of commercial kitchen appliances and EKE products in your journey of professional upgradation with commercial appliances for your kitchen.

[dnstore]

৩০০ কেজি পর্যন্ত লোড দেওয়া যাবে এই চুলা | চুলার দাম জানুন | RedSwiss Gas Stove Price In Bangladesh.

Best brands gas stove price in Bangladesh. Gas Stove at Best Price in Bangladesh. Are you looking for a high-quality gas stove from one of the best brands in the market? This will be the best gas stove in Bangladesh. If you want to buy the best quality gas stove, this is the best gas stove for you.

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A gas stove is a kitchen appliance that uses natural gas or propane as a fuel source to create a controlled flame for cooking. It usually has one or more burners on the cooktop, where pots and pans are kept, and an oven compartment below for baking. Here are some key features and considerations regarding gas stoves:

Fuel Source: Gas stoves can be fueled by natural gas or propane. Natural gas stoves are connected to a gas line in your home, while propane stoves use a propane tank.

Flame Control: Gas stoves provide precise control over flame intensity. You can quickly adjust the heat, which makes them popular among professional chefs and cooking enthusiasts.

Cooktop Burners: Most gas stoves have multiple burners of different sizes to accommodate different sizes of pots and pans. Some high-end models offer special burners such as a wok burner with higher BTU (British Thermal Unit) output.

Oven: In addition to the cooktop, gas stoves often have an oven compartment. It allows you to bake, roast, and broil foods. Ovens can be either gas-powered or electric (with a gas cooktop).

BTU Rating: BTU is a measure of heating power. Higher BTU burners provide intense heat, which is useful for tasks like boiling water quickly, while lower BTU burners are better for simmering delicate foods.

Ventilation: Proper ventilation is important when using a gas stove to remove any fumes or odors. This can be achieved with a range hood that flows outwards.

Safety Considerations: It is very important to ensure that the gas connections are secure and there are no leaks If you ever smell gas, it is important to shut off the supply immediately and contact a professional for assistance.

Ignition System: Modern gas stoves usually have an electronic ignition system that creates a spark to ignite the gas when you turn on the burner. Older models may require manual lighting with a match.

Cleaning and Maintenance: Gas stoves require regular cleaning to maintain their efficiency and safety. Burners, grates, and ovens should be cleaned according to the manufacturer's recommendations.

Energy Efficiency: Gas stoves are generally considered more energy-efficient than electric stoves because they heat up and cool down faster. However, the overall energy efficiency of a stove depends on several factors, including how well it heats.

Cost: The initial cost of a gas stove can vary depending on the brand, features, and quality. Additionally, if you install a new gas line for a natural gas furnace, there may be additional installation costs.

Keep in mind that if you're considering switching from an electric to a gas stove (or vice versa), you may need to make adjustments to your kitchen wiring or gas lines. Always consult a professional to ensure a safe and proper installation.

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Best Fat Burners Supplements - Did It Work? I Share My Results

Weight loss comes as a great best fat burners supplements challenge to everyone. With so many temptations and bad choices around us, and so little time to do what is right for us, it is no wonder that so many find weight loss so difficult. After reading this article it will not be as difficult anymore.

In order to lose weight, stay away from fast food. Fast food often contains large amount of complex carbohydrates that have a much higher chance of turning into fat, rather than energy. Also the fat content, sodium content, and sugar content in a lot of fast food type meals can be incredibly high. If you are in a rush and need to eat, look for any grilled items and stay away from obviously bad items.

A great way to lose weight is to avoid eating late at night, before going to bed. Most people don't realize that eating late at night is bad for you and that you're more likely to store all of that food as fat. It's best to eat a light dinner, instead.

A good way to lose weight is to incorporate healthy fats into your diet. A lot of people are scared of the word fat, but what most people don't know is that there are good fats that are crucial to our health. An example of a good fat source is salmon.

Water is the drink that is most conducive to weight loss. Juice, tea, soda and coffee are high in calories. Water is inexpensive, calorie-free, and contributes to a feeling of satiation.

When trying to lose weight, incorporate low-fat or non-fat yogurt into your diet. This is extremely beneficial because of the fat burning capabilities that yogurt possesses. The cultures found in yogurt not only help burn fat, but provide other excellent effects such as aiding in digestion, and boosting the immune system.

A great tip that can help you lose weight is to be aware of all of the myths out there regarding diet and weight loss. Starving yourself, for example, is one of the worst things you can do to your body. The weight loss is only temporary and you can become seriously sick.

A great tip that may help you lose weight is to purchase some new workout outfits. Once you know you've forked out the money for workout outfits, you'll be more inclined to follow through with your weight loss goals because you don't want all that money you spent to be wasted.

Another tip to help you lose weight is to eat a high-water fruit such as an apple, peach, or grapefruit right before dinner. The fiber, water, and overall bulk of the apple will displace some of the room in your stomach that would otherwise have been available for food.

Fidgeting during the day at work or school has proven to help increase the amount of weight that you lose. Moving your arm or leg back and forth can add up to calories shed over time. Implement this at work or school to shed a few extra pounds each week.

Believe it or not, many restaurants do not list all available food preparation options on the printed menu. Most of the time, chefs and cooks are willing to oblige reasonable requests from diners who prefer to have their food pan-seared or broiled rather than fried, or cooked using healthier alternatives like sunflower or olive oils instead of lard or other animal fats.

If you buy a daily lunch while you are at work you can burn some calories by walking a few blocks to go and get it instead of opting for delivery. Even if your job has a cafeteria inside the building, you should still go out to get the exercise.

Drink some water before you consume your food. Drinking water actually makes you feel less famished, thereby, cutting down the amount of food you will eat. If you are at a party, grab a drink that's low-calorie. You can keep sipping your drink and be less tempted to eat around the food table and drink cocktails.

Don't worry about your Body Mass Index when you're losing weight. Better measures of how well you're doing are your health, how you're feeling and the loss of inches, rather than pounds. Even weighing yourself can be deceptive, since an increase of muscle will also increase your weight, which can lead you to believe that you're not losing fat.

Keep track of your weight loss progress, but don't necessarily obsess about the numbers on the scale. Keeping track of the progress you makes helps you to feel better and more motivated; but sometimes going by what the scale alone tells us leads us to nothing but disappointment. This is because often, if you are losing weight with exercise, you build muscle that can add to weight even as you get thinner. Instead, think about the differences in how your clothes fit and your mood.

You can lose weight through exercise by engaging in relaxing but physical activity, such as Tai Chi and yoga. Research has shown that women who practiced Tai Chi regularly reported less stress and more energy. This energy can allow you to engage in more activities throughout the day, benefiting your weight loss goals. Also, through its focus and control, Tai Chi helps you to build lean muscles and balance.

One of the things that you can do if you want to lose weight is to avoid being hungry. Make sure that you eat regular meals and snacks. A good way to battle hunger is by eating food that is rich in protein. Studies show that protein helps you feel full longer and therefore it will be less likely for you to overeat.

The task of weight loss is teeming with difficulties and hardships. Simply put, it is an extreme challenge. You cannot expect to win without the right advice and guidance to just be successful at weight loss. You can however, gird yourself with good guidance and then reasonably stand a chance to lose weight.

For Reference

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Ikaria Lean Belly Juice

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LivPure Weight Loss Reviews

[fayezahmed94]

Best Grill Smoker Combos on the Market

Smoker Weber Smokey Mountain 22-inch smoker

This charcoal grill smoker has a large cooking surface and a built-in thermometer for precise temperature control.

Grill Traeger Pro 575

This combination pellet smoker uses wood pellets to add a delicious, smoky flavor to your food. It also has a large cooking surface and a digital controller for precise temperature control.

Pit Boss Austin XL pellet grill

This pellet smoker combo has a large cooking surface and a side burner for cooking side dishes. It also has a digital controller and a built-in meat probe for perfect results every time.

Char-Broil Gas2Coal Hybrid Grill

This combination gas and charcoal smoker allows you to use either gas or charcoal as fuel, giving you the best of both worlds. He has too

Camp Chef SmokePro DLX pellet grill

This pellet smoker combo has a large cooking surface and a digital controller for precise temperature control. It also has a built-in meat probe and grease management system for easy cleaning.

Oklahoma Joe’s Longhorn Combo Grill and Smoker

This combination charcoal and gas grill has a large cooking surface and multiple burners for cooking flexibility. It also has a built-in thermometer and an adjustable charcoal tray for easy temperature control.

[grillpartshub-blog]

REPLACEMENT STAINLESS STEEL GRILL BURNER FOR BBQTEK, BOND, BRINKMANN, GRILL KING, MASTER COOK & PRESIDENTS CHOICE GAS GRILL MODELS

Fits BBQ Tek Models : GSF3016E, SSS3416TB, SSS3416TBS, SSS3416TBSN, SSS3416TC, GSF2616AC, GSF2616AK, GSF3016H Fits BOND Models: GAC3615 , GSF3016E Fits Broil Chef Models: GSF2616AK, GSF3016E Fits Bond Models : GSF2616AC, GSS2116B Fits Brinkmann Models : 810-1415F, 810-9400-0, 810-9490-F, Pro series 810-9400-0, 810-9390-0 SHOP TODAY!!

[bbqtek]

Stainless Steel Main Burner for BHG, BBQTEK, BroilChef, Kenmore and North American Outdoors Models

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[kittymsmithwritesstuff]

Commission: Surprises

A Valorant commission for @sr-023! Was fun to write. :3

If you’re interested in commissions you can find my prices here: (x)

Tags: fluff, humor, light angst, people cooking together. Platonic Viper/Jett getting to know each other a little bit more in the kitchen.

Word count: 2413

-----

“Oh my God, you cook?”

Viper without her mask gave way to several emotions Jett forgot she was capable of. Like amusement. “Yes. And I eat, too.”

“Wow! I never would have guessed. I thought you subsisted on like, diluted snake venom and children’s tears.”

Viper rolled her eyes, peeling a potato in one smooth movement, leaving a curl of peel to fall into a bowl. “It was Breach’s turn to cook. I don’t know about you, but snake venom is far more palatable than lutefisk.”

Jett couldn’t tell if she was kidding or not. “You’re just secretly a sweetheart.”

Viper twirled the knife in her hand and pointed it at Jett, mouth a hard line. “Don’t push it.”

Jett shrugged it off smoothly, hoping she didn’t see the stutter of nerves in her shoulders. She looked over the kitchen island-thawed meat, potatoes, green beans that looked like they must have come from a garden, except there weren’t any gardens on the compound that she knew of so...beans-of-mysterious-origin. And all of it in huger quantities than needed to feed the compound. How very American.

And there was Viper in the middle of all of it. Peeling potato after potato in a silent kitchen, a bowl filling with impeccable ribbons. She wondered where she might have learned to peel a potato like that. Like, that totally wasn’t a master poisoner skill, right? It was like a housewife or a hobby cook that was…really into peeling potatoes. Given she was usually taken with annoying Viper, and Viper in turn was taken with threatening her life with any method that violated the Geneva Convention, the fact she hadn’t already kicked her out must have meant she was in an unusually gregarious mood.

And maybe Jett was in her own kind of mood from witnessing the phenomenon of the great mighty Viper being distinctly un-snakelike. She glanced at all the food again, rocking from heel to toe. “Can I help?”

“Yes.”

“Great! How?”

“By leaving until I’m done.”

Jett rolled her eyes, coming to the other side of the island, out of stabbing distance. “C’mon, please?”

Viper stopped mid peel, nicking the skin so it fell, unfinished. She looked at it like it had cut in front of her in line, but it was too public to make a scene. Her eyes flicked up to Jett, who spread her palms over her heart. “I’m good with knives!”

Viper looked from her to the meat, then back again. She sniffed. “You may cut the beef into steaks, if you insist. Inch and a half.”

She almost buzzed, throwing one of her knives up to hover beside her and quickly washing her hands. She wasn’t super into cooking usually, but it was kind of like getting to see the lions actually up and wandering around at the zoo instead of just sitting there and waiting for their next meal. Very aware of the eyes on her, she grabbed her knife from the air, adjusted the meat on the cutting board, and slowly started cutting down into it, trying to channel every lesson her dad ever gave her in the kitchen, all of which she’d ignored so she could go back to doing literally anything else.

Evidently, she wasn’t channeling them very well, as there was soon a knife clattering over the counter toward her. She jumped, half expected to get stabbed, but the knife rested a foot away. She looked up at Viper, who looked absolutely pained. “Use…use an actual knife.”

“This is a knife?”

“It’s a throwing knife. The blade is five inches at best. That is a chef’s knife.” She went back to the potatoes, though somehow Jett still felt her eyes on her. Maybe she had false eyespots like a moth and her real eyes were on her forehead. She palmed the handle, tilting the blade so it glinted in the stark kitchen light, then lined it up and finished cutting the steak-smooth, easy, like butter. She looked over at Viper.

“Good,” she said. She was still peeling potatoes. How many potatoes were there? “Set it on the plate. Use the seasoning there. Not too much.”

Jett snorted, setting the meat aside and using her meat-juice covered hand on the unlabled spice shaker. “Yeah okay, Mom.”

There was another nick, a potato peel falling half done. Jett could see her muscles tense-her whole body, in fact, went rigid, but as quickly as it had appeared, it was gone, and the knife was steadily scraping against the potato again. She could have imagined it. This was Viper after all, the same woman that once “accidentally” bumped her into a poison pit because Jett had been “annoying”.

And yet…

She shrugged, flipping and seasoning the other side of the steak, apparently to her cooking neighbors satisfaction, and then went ahead and cut the next steak, seasoning and flipping it, leaving bloody lines on the seasoning bottle until she realized just how unsanitary that probably was, and got the idea to clean it, then grab a paper towel and fold it over a few times, wrap the bottle and tape it. Viper raised her eyebrows. “I don’t think I’ve seen you do something so smart.”

Smart? She just called her smart? Sure, it was backhanded, but she’d never heard her call anybody smart. Especially not her. She threw on a British accent as she said, “don’t need anymore bloody spice shakers, huh?”

She hummed. But it could have been a laugh. “I don’t think I’ve ever heard a British person sound like that.”

“Phoenix said if I ever try to do the accent in his presence again he’ll set me on fire.”

“As is his right.”

Jett snorted, returning to her cutting and seasoning. “You’re not…wrong.”

Viper finally finished her unholy pile of starch and set up two pots of water to boil the approximate 230,000 potatoes, give or take a half dozen. Jett finished her own job and set the steaks up on pans to broil, Viper taking over from there and telling her to “get the beans ready”. Considering she’d only ever eaten green beans straight from the can at 2am this was a bit of a difficult task. Difficult, unfamiliar tasks tended to make her nervous. But Jett wasn’t about to be shown up by some beans.

So she confidently put the burner on high, grabbed a handful and dropped them in the water once it was boiling, thus splashing water over burners, herself, countertop and floor, sending up a grand sizzling equitable to the sounds of demon laughter bubbling up from hell. She yipped, jumping away, in doing so smashing into Viper, who almost slipped on the water, caught herself on the counter and flicked the gas off.

The look she gave Jett could have boiled the ocean.

“Get out.” She said. Low, dangerous, like the buzz of a rattlesnake’s tail.

Jett scurried backward, tapping her hip to count how many of her knives she still had on her as her calf knocked against a chair at one of the circular dining tables in the room. She sat in it, not entirely sure as to why. Probably because Viper hadn’t straight up killed her, and she had the self-preservation instincts of that rat from Ratatouille.

She watched from her seat, how she moved around the kitchen as if on a breeze, smoothly following the curve of the wind, twirling between the meat and the potatoes, setting up the beans by gently placing them into the pot (which, in hindsight, was definitely common sense that Jett…apparently didn’t possess). The beautiful potato skins were tossed in one large bowl and covered with water, then a timer was set. It felt like watching an artist, spawning a question in her head.

Viper saw her staring and glowered. “Why are you still here?”

Her feet fidgeted, and she clasped her fingers together to avoid tugging at her hair, like her Mom had taught her. Better to look pensive than apprehensive. “Were you a chef?”

Viper stared, glower softening to a neutral expression tilting towards surprise. She glanced back towards the kitchen, slowly crossing her arms under her chest. “Why would you ask that?”

“Well, cooking is like, a form of chemistry, right?” She pulled the only fact she’d ever retained from Home Ec out of her ass, hoping and praying it worked, cause otherwise she was probably going to be banished from the room…and maybe dinner. Man, she really hoped she wasn’t banned from dinner.

Thankfully, the wind blew in some luck. “I was a double major at University of Washington. Culinary Arts and Chemistry.”

She let herself smile, just a bit. “So, you’re good with knives, too.”

“You could say so.” She was eyeing her, and instead of sitting in the chair across from her, she leaned against the nearby wall. “Did you have any training with your knives?”

Jett was surprised she’d bothered to ask. “I taught myself. Since I was a kid.” She leaned back and swung her hand casually, swirling a knife into the air to illustrate her point. “My mom wanted me to go to college but, like, I can control wind with my mind, so that sounded kind of lame.”

Viper cocked her head to the side. “So, your powers, it’s all mental manipulation?”

Jett shrugged slightly. “I mean, mostly. I also gotta like, move my hands and legs and stuff. But I mostly just think about it. Or don’t-like it’s natural now, like walking or breathing.”

“Fascinating,” she said with a thoughtful tone, returning to the food. Somewhat hesitant, Jett joined her, at a respectful distance. She stabbed the potatoes, and apparently that meant something because she drained them immediately after, chucked in some butter and started sprinkling some salt and pepper and beating the living shit out of them with a hand mixer. She noticed Jett standing and nodded toward the sink. “Make yourself useful and drain the potato skins. Toss them in the bowl with olive oil and the spice mix and put them on a pan in the oven.”

She blinked, then shrugged and slipped around her. Now that she was pretty sure she wasn’t going to get speared through, or find her way into another poison pit, she decided she…sort of liked working with Viper in the kitchen. She was rude but she also was sort of…normal? As normal as she was capable of being? She did as directed, coating the skins until they looked unhealthy and chuckling as she threw in the spices. “Y’know, I probably should have asked if this was poisoned before I put it on.”

Viper huffed, turning off the mixer with a click. “Please, not everything I do involves poison. I wasn’t born with, with tubocurarine dripping from my fingertips, hell I wasn’t like this, I was made into it.”

She tossed everything in the oven. Jett paused, gripping her arms, trying to seem casual. She’d heard a few throwaway comments before, they all had, but right now she thought, perhaps, if she phrased it right, she could ask certain questions without sounding (and being) a total dick. “What’s tubocurarine?”

“A neurotoxin, first used for poison arrows and later to keep muscles relaxed during surgery. It would paralyze you for a couple hours, basically.”

“Oh, interesting.” She bit her lip, digging her nails into her skin. “Hey, you don’t have to say anything but, can I, can I ask who?”

Viper paused, turning slowly to look down her nose at her. She was, again, reminded of the other woman’s venomous namesake. “Excuse me?”

“Who, uh…made you, uh,” in fear of phrasing it wrong, Jett gestured vaguely at Viper, who narrowed her eyes.

The air was heavy, but it wasn’t boiling like with the beans. It wasn’t even rumbling. It was contemplative, quiet, even a little sad. Like a waveless ocean. “I don’t know.” She said finally.

Jett blinked. “What do you mean you don’t know?”

“I mean I don’t know.” She shrugged smoothly, though she was visibly tense. Like when I called her mom¸ Jett thought, a stone sinking in her stomach. “My family, my friends, myself-it all was taken from me. And I don’t have faces or names to put it to.”

Her shoulders dropped. “Shit.”

Viper let out a very uncharacteristic snort, pulling the steaks and potato skins from the oven. “That’s about the best way to describe it. Perhaps in some ways it’s my fault, I didn’t fight it as much as I should have…” she stopped, staring at the steaks and then shaking her head, taking a deep breath. “Though if I ever do find out who, they’ll wish they’d killed me. Anyway,” she gave Jett a sidelong glance. “Now you. Venice.”

A bolt of anxiety speared through her being and she gripped the strap of her tank top reflexively. “I-I didn’t do it.”

“A floating city and a wind radiant found at its base? Please.”

She pursed her lips. “I. Didn’t. Do. It.”

She turned slightly, furrowing her brow, eyes darting over her face as she began to move the steaks to a plate. “You’re serious.”

“Yeah.” She looked at her feet. “I was there when it started cracking, and I used my powers to jump off and landed on some chunk that hadn’t come up with the rest of the island. Some guy got me on his phone camera. Nobody believed me when I said I had nothing to do with it. And if I’m being honest with myself, they probably never will.” She sighed and forced herself to look up, braced for the pity, or the accusation-you’re bad at lying, she’d say, like so many others.

But in place of either, there was a slight, slight smile. “Guess we have more in common than I thought, Jett.”

---

Everyone was very thankful to not have to try and find the politest way to refuse Breach’s lye-soaked cod. Jett saying she helped also reassured everyone that the food didn’t contain Viper’s latest experiment. At least, that was until Viper was noticeably not eating, glancing around the tables, sipping only her water as the members of Valorant gradually stopped chewing, some digging into their potatoes, Breach eyeing his steak suspiciously. Jett glanced around and suddenly choked, falling off her chair.

Phoenix screamed, scrambling backward over his chair, the others quickly beginning to scoot away until Jett sat up again, grinning.

“Gotcha,” Viper said, smiling over her glass.

[ekecorp]

A Guide to Professional Upgradation with Commercial Kitchen Appliances

The transformation from an ordinary kitchen to a professional-grade workspace is a thrilling journey. And picking the right tools can take your culinary skills to exciting new levels. In this guide, we'll explore going for a kitchen to professional upgrade by seamlessly integrating some essential commercial kitchen equipment.

How to upgrade a kitchen into a professional’s workspace

Whether you're a passionate home cook looking to elevate your culinary creations or a budding chef preparing to take your skills to the next level, the right equipment can make all the difference. Converting a regular kitchen to a professional upgrade incorporates the right commercial kitchen appliances that cater to the needs of culinary professionals.

Why go for a kitchen to professional upgrade?

It’s a quest for culinary excellence! The desire to take your kitchen to not just the next level but into a professional-grade haven often comes from the ambition for culinary excellence. It's not merely about preparing meals anymore. it's about creating art through food, where precision, consistency, beauty, and efficiency take precendence. Achieving this transformation requires careful planning and of course the right tools.

Commercial Kitchen Appliances: The Cornerstone of Professionalism Professional chefs and passionate home cooks alike recognize that the journey from a standard kitchen to professional upgrade starts with the choice of equipment. Commercial kitchen equipment is the linchpin of this transformation, offering the precision, power, and versatility required to create culinary marvels. Let's navigate through the essential aspects of this professional upgradation:

1. Cooking Equipment -the core of culinary mastery

Commercial appliances for professionals often start with cooking equipment. This includes ranges, ovens, griddles, and fryers.

Stovetops and Ranges: At the heart of any kitchen lies the stovetop or range, and in the realm of professional culinary arts, these pieces are extraordinary. Commercial ranges often feature multiple burners, each with precise temperature control. The power they deliver is unmatched, allowing you to sear, simmer, and sauté with absolute control.

Commercial Ovens: In the world of commercial ovens, perfection is the standard. These units offer consistent and precise temperature control, ensuring that your dishes are cooked to perfection every time. Whether it's baking, roasting, or broiling, commercial ovens are up to the task.

Griddles and Grills: Professional griddles and grills are indispensable for creating those perfect sear marks on meats or achieving the ideal caramelization on vegetables. The controlled, high-intensity heat they provide elevates your cooking to new heights.

2. Food Preparation Equipment -where efficiency meets elegance

When upgrading your kitchen into a professional workspace, investing in powerful food preparation equipment is essential. This category includes heavy-duty food processors, mixers, and slicers. These essential tools streamline the preparation process, saving professional chefs valuable time and effort required to create complex dishes in no time.

Food Processors and Mixers: From whipping up delicate soufflés to kneading thick bread dough, commercial food processors and mixers are the workhorses of a professional kitchen. These machines bring precision and efficiency to your culinary creations.

Slicers and Dicers: Consistency in cutting is an art in itself. Commercial slicers and dicers make sure every piece of vegetable or fruit is uniform, enhancing the visual appeal and cooking consistency of your dishes.

Immersion Blenders: Immersion blenders are the unsung heroes of the kitchen. They can effortlessly puree soups, create silky-smooth sauces, and even whip up frothy desserts, all with a handheld device.

Check out a wide collection of professional blenders, mixers, immersion blenders, food processors, mixers, slicers and dicers from the EKE online shop categories.

3. Refrigeration and Freezing -for preservation and storage

Commercial refrigerators and freezers offer vast storage capacity and temperature control precision. They ensure the freshness and safety of ingredients, allowing professionals to keep a wide range of items at their peak. Whether it's storing fresh produce or preserving the results of culinary experiments, these commercial appliances for professionals are invaluable.

Commercial Refrigerators: A commercial refrigerator is the guardian of freshness. These units offer precise temperature control and ample storage space, ensuring that your ingredients stay at their peak.

Freezers with Precision: Commercial freezers maintain consistent temperatures, preserving the quality of frozen items. From ice creams to frozen meats, they are a crucial part of any professional kitchen.

4. Dishwashing Machines -for flawless cleanup

A commercial dishwasher may not be the first thing that comes to mind when upgrading a kitchen, but it's a game-changer. It saves valuable time in busy kitchens by ensuring speedy and efficient cleaning of utensils and cookware, allowing you to focus on more important things like cooking.

5. Ventilation Systems -for a breath of fresh air

Incorporating a robust ventilation system is vital for professional-grade kitchens. These systems efficiently remove odors, smoke, and excess heat, providing a comfortable and safe environment for culinary endeavors.

6. Specialty Appliances -for niche tools and enhancing creativity

Depending on your culinary niche, you might consider specialty commercial kitchen appliances, such as charbroilers, salamanders, or convection ovens. These tools cater to specific cooking techniques and open doors to diverse culinary creations.

Kitchen to Professional Upgrade: A Systematic Approach

To ensure a smooth transition from a standard kitchen to a professional-grade workspace, consider the following:

Assessment: Begin by evaluating your cooking habits and preferences. What types of cuisine do you enjoy preparing? Are you an aspiring pastry chef, a grill master, or a gourmet home cook? Understanding your culinary identity will help you prioritize the types of equipment you need.

Budgeting: Investing in commercial kitchen appliances can be a significant expense, so establish a budget that aligns with your goals. Prioritize equipment that is essential to your cooking style and needs to avoid spending your money unnecessarily.

Space: Commercial kitchen appliances are often larger than their residential counterparts. Ensure your kitchen has the space to accommodate these larger appliances, even if it’s just a food processor, tray or beverage dispenser. You may need to redesign your kitchen layout to optimize workflow and accessibility.

Utility: Commercial kitchen appliances may have different power, gas, or water requirements compared to residential units. Ensure your kitchen is equipped to handle these needs.

Safety: Commercial kitchen appliances and tools come with different safety and regulatory requirements. You may need to make modifications to your kitchen to meet these standards. For example it is common for people in the food service business to display and serve food safely for guests using sneeze guards at events, wedding banquets and conventions.

Bon appétit!

The investment in commercial kitchen appliances reflects your commitment to culinary excellence and your goal to bring restaurant-quality dishes to your dining table. Your culinary creativity and skills will emerge from within you in your upgraded kitchen space. Remember, every dish you create in your newly upgraded kitchen will be a masterpiece in the making! It's a journey filled with excitement, challenges, and, most importantly, the joy of cooking.

Before you start upgrading your kitchen into a professional-grade haven, take some time to select the best commercial kitchen equipment. Consult an expert if you have doubts. Integration of the proper commercial appliances for professionals will not only enhance your cooking experience but also open doors to new culinary adventures.

Looking for commercial-grade appliances to upgrade your kitchen?

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[dnstore]

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A gas stove is a kitchen appliance that uses natural gas or liquefied petroleum gas (LPG) as a fuel source to provide heat for cooking. It usually has a stovetop with burners and a separate oven or broiler section for baking or roasting.

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[grillpartshub-blog]

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