#Flour Bin Trolley

[materielhoreca]

Importance d'un équipement de restauration de haute qualité dans les cuisines commerciales

La cuisine commerciale se compose de cinq parties principales. Tous sont couverts par les composantes de restauration, qui offrent également une cuisine bien gérée et structurée. Les éléments essentiels sont :

1. Lavage et nettoyage

2. Sécurité alimentaire

3. Préparation des aliments

4. Préparation des repas

5. Services

La cuisine n'est pas seulement rendue plus élégante par l'équipement de restauration en acier inoxydable en Belgique. Cependant, on pense souvent qu'ils ne sont capables que d'améliorer l'efficacité esthétique de l'entreprise. C'est une fausse hypothèse. Le succès de l'entreprise est fortement influencé par le matériel de restauration.

La sélection d'équipements de cuisine professionnelle Bruxelles peut augmenter la productivité et les revenus d'une entreprise. Voici quelques avantages de sélectionner les meilleures fournitures de restauration pour votre cuisine commerciale :

Utilisation de l'espace :

Le coin cuisine doit être utilisé aussi efficacement que possible. Tous les équipements requis doivent pouvoir être modifiés dans la cuisine commerciale lors de la conception. Il ne devrait pas y avoir trop d'encombrement dans la cuisine. Les travailleurs doivent avoir suffisamment d'espace pour se déplacer et offrir un service rapide et efficace.

Les fournitures de restauration doivent remplir le coin cuisine. De plus, il doit correspondre à vos exigences et à votre budget. De nombreux types d'équipements de cuisine sont nécessaires.

Il existe de nombreux équipements de restauration : fours, réfrigérateurs, armoires, étagères, ustensiles, distributeurs de boissons, lave-vaisselle, sorbetières, etc. Les outils haut de gamme sont indispensables à la performance d'une cuisine professionnelle.

Flux de travail rapide :

Vous aurez assez de place dans un chariot à farine correctement construit. L'espace garantira un rythme de travail rapide. La cuisine conçue par des professionnels offre un cadre idéal pour un travail productif. Dans la restauration, le temps est primordial. Les clients choisissent presque universellement des établissements avec un service rapide.

Les clients devraient recevoir le menu rapidement. Vous devriez terminer la commande. Le personnel ne devrait pas avoir à manœuvrer autour de l'équipement. Ils doivent avoir un mouvement illimité. Offrir un service exceptionnel est rendu possible par la liberté de mouvement. De plus, cela évite la confusion et l'agitation dans la cuisine. Il est primordial qu'une cuisine fonctionne bien et sans malentendu pour qu'elle soit réussie.

Sans une préparation suffisante, n'essayez pas d'entasser l'équipement de restauration dans une zone limitée. Le flux de travail de la cuisine peut en être entravé. Cela peut entraîner des retards et entraver la prestation des services. De longs délais d'attente sont à prévoir pour les commandes des consommateurs.

Façons d'économiser de l'énergie :

La cuisine commerciale sera économe en énergie si elle est correctement planifiée. Il existe différentes façons de réduire la consommation d'énergie des équipements de restauration. L'emplacement et l'espacement des appareils tels que les réfrigérateurs, les cuisinières, les friteuses, les cuiseurs à vapeur et autres articles similaires peuvent les rendre incroyablement écoénergétiques.

De plus, cela vous aidera à économiser de l'argent sur les réparations en évitant les dommages. De plus, l'utilisation d'équipements de réfrigération qui ont obtenu la certification Energy Star contribue à accroître l'efficacité énergétique.

Normes et conformité :

Il est crucial de confirmer que la cuisine commerciale est conforme à toutes les réglementations et exigences sanitaires. Le défi de remplir toutes les exigences est un défi. Sollicitez l'aide d'entreprises réputées pour vous assurer que toutes les exigences sont respectées. Ils peuvent obtenir rapidement une attestation de respect des exigences et du code de la santé.

Choisissez les bons fournisseurs et obtenez dès aujourd'hui un équipement de cuisine professionnel à Bruxelles.

Website: https://www.materielhoreca.com/

[flowersnteacups]

Saturday was a very exhausting day. I managed to visit my mom, even though the train and bus ride was longer than I can normally handle. And I knew I wasn't up to do something on Sunday and planned to do Nothing.

So on Sunday I was very exhausted and everything went very slowly, until I looked for a box of tea and found a dead moth on that shelf. A dead moth that looked like a Mediterranean flour moth! That led to a cleaning spree, I took everything out of the food cupboard, wiped the shelves and sorted it back into place. And not even halfway through that I found a living Indianmeal moth on the shelf with my flour, farina and semolina! I managed to clean and check the food cupboard and half of the cupboard with dishes, cutlery and pots!

Today, on Monday, I managed to clean the rest of the cupboard with dishes, cutlery and pots, cleaned my serving trolley and took the trash and the plastic recycling out to the bins!

Someone attached the notices for the measure of exhaust of the gas boilers in the hallway of the apartment house. It's a good thing I cleaned and sorted through half of the kitchen! Grain moths make me >:( >:( >:( (now I'm in a lot of pain and abandoned the dishes in the sink)

[phoenixfire-thewizardgoddess]

okay so like we shit on Sausage PArty a lot but like CARS it leaves a lot of questions

at what point do they become sentient? like, the vegies were produce at some point, right?

the items like bread and other premade shit, they were made up of things that died to make them, do they recall any of it (eg flour, milk, eggs)?

there's little consistency around which part is sentient too, like, sometimes its the package or jar and sometimes its the stuff inside... but does the outside package know?

they seem to fear being sent to the Dark Lord's Portal (the bin) but like do they have any concept of death / decay?

also the thing that annoyed me most about the whole premise is like, assuming they did manage to take over the grocery store no worries what then? either a) they all start to decay over time, or b) the building gets destroyed byhumans bc they're not likely to allow food to start that shit.

what's up with the bottles, too? liquid seems to not be sentient (throwing out the 'things inside the package are alive like chips and crisps') ?

Oh shit, I just thought of something... pickled foods. Like, most shopping centres have some sort of pickled or whatever pickles, or other preserves... how is that meant to work? It's a presumably living jar with dead corpses of vegies or whatevs inside.

it's like wandering through a public place and there's just like a jar with corpses floating in it, there. And it talks to you or sings along, etc.

Yes, I am overthinking it, but you can't half ass worldbuilding on this scale

also, what about every other supermarket? was this one special or all of them?

Why are some non-food products (TP, condoms) esntient and others not? Like, why aren't clothes and furniture sentient in this universe? Is it only meant to be things that can come from a supermarket? bc most furniture and other items comes from a store at some point.

The end was an annoying cop-out tho, I get it was meant to be funny but they just nuked everyone's way of life and went to fight people in a world and dimension almost impossible for them to imagine, with NO POSSIBLE WAY to know if they'd be back to square one there (eg. would the other humans 'gods' see them as 3d food there too?)

If TP and condoms are sentient, what else? Pads? Tissues (yikes)? Soap? Facewash? Like there was a lot they kind of picked and chose through for this one lmao.

we never expresly aw a lot of meat in this movie except bacon strips and also sausages, but that raises more questions

like, oes the meat cut come to consciousness right after it is butchered from the deceased animal? If so, then how do you think it feels being put through a blender / grinder to become sausage?

There's a lot of triple handling for food before it's even considered to be like a basic item (eg bread, cake, sausage, any form of facewash or shampoo).

Same question for the chips and crackers we see. Do they become aware before or after being baked? Do they have an opinion on being in a package? Does the box or packet know they're in there? OR do they only come alive when the box/packet isopen?

Because in the new utopia of the supermarket, would that be considered imprisonment and boxes /jars / packages be opened against their will to release the food inside?

[Bc there was the spearmint guy who absolutely knew there were little mints inside him, and they knew what was up but opening him killed him.]

...the ethics on this could keep multiple university ethics committees busy for years. To release 'prisoners' who may not realise they are confined, by killing another, or to let the one already alive continue on? Like the trolley issue right?

its 11pm, I am overthinking like mad.

[poem-today]

A poem by Gwen Harwood

Cups

They know us by our lips. They know the proverb about the space between us. Many slip. They are older than their flashy friends, the glasses. They held water first, are named in scripture.

Most are gregarious. You’ll often see them nestled in snowy flocks on trestle tables or perched on trolleys. Quite a few stay married for life in their own home to the same saucer,

and some are virgin brides of quietness in a parlour cupboard, wearing gold and roses. Handless, chipped, some live on in the flour bin, some with the poisons in the potting shed.

Shattered, they lie in flowerpot, flowerbed, fowlyard. Fine earth in earth, they wait for resurrection. Restored, unbreakable, they’ll meet our lips on some bright morning filled with lovingkindness.

Gwen Harwood (1920-1995)

[amuseoffyre]

Britpicking Index

Some useful compare/contrasts for non-British people writing characters in Britain :) (Also, vice versa, because me and my editor have had some run ins over things I didn’t realise had different names in the US). Feel free to add more if you think of them. These are the main ones I’ve encountered and seen discussed in various forums.

Apartment

Flat. We occasionally use apartment now, purely because Americanisms have slipped into the lingo, but mostly, we call them flats.

Bangs

Have never understood why they’re called bangs. We call them fringes.

Bathroom (Going to the…)

Nipping to the loo, having a slash, nipping to the little girl/boy’s room.

Candy

Sweets. Just generally sweets of any kind.

  Chips

Crisps. Because they’re crisp, I suppose?

On a related note, chips over here are the great big chunky potato fries. The little skinny ones (ie. Like McDonalds or Burger King’s) are French fries, but generally, people will still call them chips.

  Cookie/Biscuit

Honestly, this one is… all over the place because US biscuits sound like savoury scone-type things but are very much not savoury scones because they’re served with gravy. Or apparently with jam/honey/other stuff.

Meanwhile UK biscuits are generally small, crunchy and sweet. But I have been reliably informed that a biscuit =/= cookie. However, some things that UK manufacturers call cookies are – in fact – biscuits. Do not trust cookies that crunch and hurt your teeth.

Fannypack

Um. So fanny is a certain area of genitalia over here. Just... worth knowing. We also call them “bumbags”.

Faucet

Tap. Also, we have separate taps for hot and cold in older buildings. Because Chaotic Evil :)

Freeway

Motorway. (More road/traffic information at the bottom)

Garbage/Trash

Rubbish. Bins are the general receptacles for it. 

Gas (Gasoline) and Gas Stations

Petrol and petrol stations. Same stuff, a lot more expensive from what I’ve seen of pricing per gallong versus per litre.

Grill (For cooking)

This one tripped me up very hard in one of my short stories. My US editor and I were as confused as each other when we described them to one another.

We do have grill pans here (ie. The pans with the ridged bottom) and we do the outdoor grilling thing over a flame as well, but generally in the UK, if we say ‘grill’ we are talking about the oven broiler.

Outdoor grilling is just called barbecue unless on a large/professional scale, when it miraculous turns into a grill. The George Foreman grill is also a thing, but I haven’t seen them show up in fic all that often.

Jelly

Jelly = jam, ie. the spreading stuff for sandwiches and things. Jello, on the other hand, is called jelly.

  Jumper

Not a dress. These are generally the knitted kind of pullovers/sweaters. Christmas jumpers are definitely a thing.

Lemonade

It’s a trap. It can refer to a) freshly squeezed lemon juice, b) fizzy lemon juice or c) lemon-ish-flavoured-ish fizzy drinks like 7Up and Sprite. And to add to the trap, it varies in every shop and restaurant. Good luck!

Line/Lining up.

Queue/queuing. Also getting in line.

  Movies (Going to)

Going to the cinema or going to the pictures.

  Pancakes

Yes, I hark back to The Discourse of crepes versus pancakes. UK pancakes were not like US pancakes in my tothood. They were thin, rolled-up things that were more like crepes. However, Scotch pancakes (or drop scones – no idea. Not a frigging scone) are like chibi US pancakes, thick and fluffy. Ingredients vary across the board. I’ve seen recipes including butter and soda and everything. The most basic recipe is pretty much eggs, flour, milk.

 Pants

This is a big one that shows up an awful lot. The word pants in Britain tends to describe underwear of some variety, so you can imagine that this gives a very different mental image of a scene if someone is wearing tight pants in a fancy restaurant.  Pants can be anything from tighty-whities to full-blown granny pants.

Generally pants get called trousers over here. We have the usual varieties of jeans and leggings and things, but generally, full-length leg coverings? Trousers.

Pie

Generally, a pie is savoury, unless specified otherwise.

Pumps

Technically, some shops do refer to them as pumps, but most people I’ve encountered in my 30+ years of living here just call them shoes and define by other means (ie. ballet flats, beach shoes etc)

(Also, fun fact, pump is frequently used as slang for a fart. So someone putting on a pair of pumps...)

Refrigerator

Just fridge, usually.

Roommate

Unless you are literally sharing a room with them, they’re a flatmate. Also, UK universities don’t generally do shared dorms. Everyone gets their own private room, though not everyone gets their own private bathroom.

Sidewalk

Pavement or footpath depending on how rural said walkway is. (More road/traffic information at the bottom)

Shopping Cart

Trolley. If it doesn’t have one wonky wheel, you are Blessed.

Sneakers

Generally, trainers. This can cover any kind of laced-up shoe that is used for sport or is kind of casual and flat, although we also differentiate between Converse, tennis shoes and such as well.

Plimsols are those lace-less slip-on canvas shoes used by kids for indoor sports. They are awful and smell like rubber.

Soda

I can’t give a fixed answer for this one. There are some areas that call all fizzy drinks “pop” while there are other regions which call all soft drinks/fruit drinks “juice”.

 Store

Shop. Superstores, on the other hand, are supermarkets. On a related note, going grocery shopping is generally just known as “doing the shopping” or - more northerly - “getting the messages”.

Street cars/Trollies

Trams. This was a matter of great and heated argument back in the day. Fortunately, there aren’t all that many in the UK, so unless you’re writing in specific parts of the country, it shouldn’t be an issue.

Suspenders

Braces. Because using the word suspenders over here is generally referring to the stockings-and-suspenders variety, with strong hints of lingerie involved. Kind of a nudge-nudge, wink-wink, wahey! kind of thing. Because sometimes, we never grow past the Carry On films.

Trunk (of a car)

The car boot or just ‘the boot’. Similarly, the hood of the car is called the bonnet.

TV

Called either TV or telly. Daft little thing, but putting the telly on reminds me of home :)

Washcloths

Flannels or facecloths.

Some minor oddities that may be useful:

Eggs

We don’t refrigerate them. We don’t have to. Some people keep them in a special shelf of the fridge, but generally it’s not necessary.

Laundry

In British houses, washing machines are generally in the kitchen. Don’t know why, given that Europe tends to have them in bathrooms or laundry rooms. (Useful to know, we don’t call the baskets laundry baskets/hampers. They’re generally just referred to as “the washing”)

Also, a lot of houses don’t have tumble driers. Outdoor drying is still quite common (weather permitting) on lines strung for the purpose between poles or on a whirligig contraption in the back garden. In Scotland, blocks of flats often have a shared “drying green” which does exactly what it says on the tin. Except, because it’s Scotland, I believe they named it ironically.

If you don’t have a tumble drier and the weather Gods are displeased, then we resort to the good old-fashioned airer, a murderous contraption of metal rods (usually coated in white plastic) that unfolds (and bites the unsuspecting finger when it collapses for no good reason).

Recycling

Oh. good. god. In the name of trying to make us save the planet, we have bins for everything. In my area, we have a regular bin, a recycling bin, a garden waste bin, a composting bin and a glass-recycling box. I know places that have more. I know places that have less.

They’re usually on weekly rotations and it’s an absolute nightmare trying to a) find space to store them and b) find space to put them out for the rubbish collection. Some areas that are mainly blocks of flats have large communal bins with similar distinctions, but I think pretty much everywhere is burdered with an excess of large plastic bins.

Roads and the Use Thereof

We drive on the left side of the road with the driver’s side on the right of the vehicle. Intersections are called junctions and I think roundabouts are a much more common phenomenon in Britain than in most sensible countries.

We still have the usual road signs and things, although British variations thereof. You can find British traffic signs by any basic search online. Traffic lights are usually just the three colours - red, amber, green - but you do occasionally get ones with extra signals for cyclists and the like.

Cycle lanes are about, but they’re not as common as somewhere like the Netherlands.

Which brings me to crosswalks - we have two common varieties: zebra and pelican. Yeah, we’re eccentric like that.

The pelican crossing is the one where you press the button and wait for the little green man to give you the all-clear to walk. It’s called Pelican because it used to be a semi-acronym - "pedestrian light controlled crossing".

Zebra crossings usually have no buttons. Some of them have striped poles with roung yellow/orange lights at the top, but not as much anymore. These kind of crossings give pedestrians the right of way, although a lot of drivers seem to ignore that rule.

Technically, they do have their names, but most of the time, we just refer to them as “the crossing”. No one really differentiates between pelican and zebra anymore.

School/college/variations.

Generally, we have state schools (government funded, variable on quality) and the independent schools which are the fee-paying ones for people who want to go private. Be aware that public refers to independent schools in some places, but to state schools in others. Children are entitled to education between the ages of 5-18.

For the early school stages, it varies depending on region. Where I am (Scotland), you have 7 years of Primary school (P1-7) and up to 6 years of Secondary school (S1-6).

I get a bit confounded with the English system because it seems to vary a lot depending on region. Primary covers most for the early years, up to age 11, but then you get a cocktail of Lower/Upper, Sixth Form and College for the secondary years depending on which area you’re in.

We don’t use terms like sophomore etc (I honestly thought that was the flag-code thing)

College is generally seen as the stepping stone between school and university. You don’t need to go to college in order to go to university in a lot of areas, but in some regions, your final year of school is done at college. It’s all a bit confusing.

University is where you go if you want to study a degree. Again, the courses vary by length depending on subject. A standard bachelor degree is 3 years in most places (except for stuff like medicine and architecture). Masters are an additional year (or two) on top of the Bachelor. Anything beyond that is variable depending on both university and course. We call the unis for short.

Swearing

Depending on region, the strength and frequency of profanities varies. For example, I’m in Scotland and one of the ladies I work with has used the c-word as a verb. Someone was playing the fool and she described them as “c*nting about”. My boss was usually ill if she didn’t drop f-bombs 8+ times a day and usually while laughing. It’s rare not to hear someone on the bus swearing on a daily basis as well.

Going back to the previously mentioned fannies, please enjoy an infamously Scottish advert:

So swearing. Yes. Variable. Definitely something to be aware of.

[catherine-white]

#10 decembrance 2016

Cups

They know us by our lips. They know the proverb

about the space between us. Many slip.

They are older than their flashy friends, the glasses.

They held water first, are named in scripture.

Most are gregarious. You'll often see them

nestled in snowy flocks on trestle tables

or perched on trolleys. Quite a few stay married

for life in their own home to the same saucer,

and some are virgin brides of quietness

in a parlour cupboard, wearing gold and roses.

Handless, chipped, some live on in the flour bin,

some with the poisons in the potting shed.

Shattered, they lie in flowerpot, flowerbed, fowlyard.

Fine earth in earth, they wait for resurrection.

Restored, unbreakable, they'll meet our lips

on some bright morning filled with loving kindness.

--Gwen Harwood, "Cups"

[thekolsocial]

South African Waste Picker On Life Under Coronavirus Lockdown

New Post has been published on https://thekolsocial.com/south-african-waste-picker-on-life-under-coronavirus-lockdown/

South African Waste Picker On Life Under Coronavirus Lockdown

[vc_row padding_top=”0px” padding_bottom=”0px” content_text_aligment=”” use_row_as_full_screen_section=”no”][vc_column fade_animation_offset=”45px”][vc_column_text]

South African waste picker on life under coronavirus lockdown

“We have been asking the government for protective gear for a long time, even before the coronavirus. Now we have to find our own solutions’ says South African waste picker.[/vc_column_text][vc_empty_space height=”23px”][vc_column_text]Across Africa, governments keen to modernise booming cities often view poor people making a living sifting through rubbish or hawking on the streets as a hindrance. This has been an ongoing battle for South Africa’s 90,000 informal waste reclaimers, who haul trolleys across the city to collect tins, plastic and paper from people’s trash before separating, washing and selling the goods to buyback centres.

Reclaimers recycle 80 to 90% of plastic and packaging in South Africa, saving authorities up to 750 million Rand ($40 million) in landfill costs, the Pretoria-based Council for Scientific and Industrial Research estimates.

Under coronavirus lockdowns in South Africa, municipal waste collections have continued but the movements and livelihoods of the reclaimers have been frozen. Luyanda Hlatshwayo, 35, is a waste reclaimer from Soweto township who has been recycling for nearly a decade.

“I have been a waste reclaimer since 2011. It is difficult work, but it puts food on the table. Since the lockdown, things have not been good for us. There was no consultation with the informal sector before the lockdown. How are we meant to eat?

People are even selling their shoes to buy bread. I usually wake at three in the morning to begin my work and my body is used to that. This morning I woke at three a.m, opened the door, and just stood there. We are used to working hard. By nine o’clock you can see the distress. People are desperately organising money to buy food in bulk. When we try and leave the building to recycle we get beaten by the army or police.

If I look around me I see groups of people burning fires to keep warm and cook their food in the abandoned soccer academy where we live in Newtown in Johannesburg. Up to 80 children live in the building, where nearly 400 of us share two taps and eight toilets. There is no electricity. Numbers are growing every day as the city’s homeless have nowhere to go. I anticipate a riot soon if people can’t eat.

If a person is used to hard labor and you tell them they cannot work … it disturbs them. You know, people get frustrated. These children are hungry. I’m locked up in a space that I’m used to, but I feel like I am a foreigner here.

We have been asking the government for protective gear for a long time, even before the coronavirus. Now we have to find our own solutions, and we are finding them. Those that are still managing to work don’t touch the recyclable materials for three days before they start washing it with the hopes that the virus doesn’t stay on the goods.

We are trying to keep sanitisers in our pockets. Some are even using plastic bags on their hands as gloves because there aren’t enough to go around. But personally, I wouldn’t advise reclaimers to risk their lives out there with this virus, or with the police for that matter. We want to keep ourselves safe, keep ourselves alive.

We don’t have electricity but we are trying to stay connected to the outside world, to get more information on our cell phones if we can charge them. We don’t know the statistics. Is it getting better? Is it getting worse? We are scared. People who eat at tables will be ok. People who can afford to have prepared fridges full of food will be ok in the lockdown. You can’t expect people in the informal sector to behave the same as the people that are different from them.

We survive on a hand-to-mouth system. One day of us not working disturbs our income. Imagine a two week lockdown? Our only way to survive is to depend on alliances that we have built with communities. Some are calling and checking in on us and asking, “Are you ok?”. Some leave food out by their bins hoping we will find it.

We just keep hoping that a car will drive in with lots of mieliemeal (maize flour porridge). This is just one of the informal settlements in Johannesburg. There are guys under bridges, in fields, in parks that no one is worried about.

Now we know for sure, informal people are at the bottom of the food chain. We acknowledge that the government of South Africa does not recognise reclaimers. But I have a message to other waste reclaimers around the world trying to survive this war: It’s not impossible to get recognition for your work. The most important recognition that you need to have is recognising yourself as important. Your work is important. We may not see proper liberation for reclaimers in this lifetime but it will definitely come. We hope to get out of this coronavirus victorious.”[/vc_column_text][vc_empty_space height=”23px”][/vc_column][/vc_row][vc_row padding_top=”0px” padding_bottom=”0px” content_text_aligment=”” use_row_as_full_screen_section=”no”][vc_column fade_animation_offset=”45px”][vc_column_text]News: Thomson Reuters Image: Enrico Tricoli[/vc_column_text][/vc_column][/vc_row]

[gpjdigital]

Oscar Ekponimo had a childhood full of hunger. When his father was sick and couldn’t work, the whole family suffered. However, the Tech Entrepreneur has a solution. The app, Chowberry, connects people to supermarket food that would ordinarily end up in the bin. It has already been taken up by 35 retailers, NGOs (non-government organisations) and other organisations in the country.

At a supermarket in Abuja, a sales assistant unloads shelves filled with semolina, a type of milled flour, into shopping trolleys. He's preparing the products for collection by Thrifty Slayer - a charity that has bought these discounted items via Chowberry.

Currently anyone can order food at a discount online, although there are 15 charities with priority access who are able to to order larger quantities.

Chowberry has a list of their preferences and sends them updates when it receives the type of food the charities need for their food distribution programmes.