#gas pressure fryer | Explore Tumblr Posts and Blogs

helly-watermelonsmellinfellon · 1 year

Text

I'm always the one that's called a Negative Nancy who has to imagine problems for us, but I'm also always the one who ends up being right. I'm NOT a pessimist. I am a realist with too much life experience to view the world in any other way than what it is.

I told Dave at the last motel that we cannot bring too much stuff into the room because it'll be hell to clean up after. It'll be a bitch to move all that shit once we're eventually kicked out. Well, we got told 3 days before we had to leave, that we had to go, and he conveniently couldn't manage to help me or Bethy in moving shit, and then conveniently wasn't there the day the whole drama went down with the van losing all gas, the battery dying, and then the place we paid to move to, telling us we couldn't stay cuz they claimed Dave stole pillows when we stayed there a year ago.

We get to this place by pure fortune cuz of Bethy's brother's generosity, and Bethy and I move the necessities up 3 floors by ourselves. He finally comes along and insists on bringing even more shit into the room. Bring more stuff in again and again.

After almost a month, he throws a tantrum over the water pressure in the shower and demands to be moved to a better room, only to get a much smaller room for the same price, with worse AC, worse water pressure, no hot water, a TV too far away from the only chair he has access to, and the beds even smaller than the others. And he STILL kept bringing more stuff inside the room when I told him we don't need even more stuff here. Stop bringing in plastics. Stop bringing in more clothes. He's been talking about getting the roasting pan up here(despite how we never have meat to put in it). Don't bring up the air fryer or the coffee pot. They aren't allowed anyway since there are no sprinklers or fire alarms in this place.

But NOOOOOOO, he couldn't be bothered to listen to me.

So here we are.

We get a call from the front desk. We took too long to get to it so we don't know what it was for. I was trying to sleep, and something told me I should probably get up, but I've been so sick as of late that I'm exhausted all the time for no good reason.

A few minutes later, a bunch of guys knock on the door. Dave left this room absolutely filled with shit this morning. Not only is there too much stuff, but he just tosses things wherever the hell he wants with no care as to how it impedes us(and mom, who is disabled). They say they need to check the AC cuz it's old af. I sleep in front of the AC on the floor. I have to move so much shit all over the room in record time so they can have room to do whatever. Including garbage cuz 4 ppl really make a lot of garbage in little time, and Bethy is at school now so it's just me who is of able body to do anything.

The room looks like a damn mess. It's all Dave's shit and mostly his garbage on the other side of the room. All stuff he brought in and couldn't even put in an orderly fashion. So they come in, look around and remove the front of the AC, make notes, say a bunch of stuff in a language I can't understand or even place, and then leave. IDK if they plan to come back, but I cleaned up what I could as quickly as I could anyway.

I'm winded, my throat is killing me, and I'm still fucking sick. I should not have to spend my day cleaning up after Dave's messes so suddenly.

So anyway, mom and I are preparing for bad news about not being able to stay here cuz the state of this room was not up to par. We handle our own garbage just fine. We keep our side of the room pretty decently set imo. Why can't Dave be bothered to do the same? He's always forcing Bethy to do shit as if she's the only other person here and he doesn't eat, sleep, and shit like the rest of us.

I really wish it could be as simple as kicking his ass out, but in situations like ours, it just isn't viable. And it sucks.

#stuff

13 notes · View notes

starset21 · 8 months

Text

Collision Course

Standard disclaimer: I do not consent to the posting, translating, or publishing of my work to any 3rd party site, the only place it may currently be found is on tumblr and Wattpad under the name @.itswildflower

Looking for more? Chicago Fire Collection Masterlist

Word count: 2.1k

Warnings: cannon typical depictions of fires/accidents

“All right, boys. Feast your eyes,” Cruz said and turned his computer for them all to see. “Not bad,” Mouch hummed. “Huh. Not bad!” he exclaims. “It was a burger truck, so it's already got most of the equipment we need. Look, fryer, gas grill, refrigeration,” Cruz tells him. "Built-in napkin dispensers?" Dani asked, leaning over his shoulder to look at it. “Snazzy,” Mouch chortles. “Mm-hmm. Can't you just picture our logo on the side of that thing? Molly's II,” Cruz asks. “Cruz, how much does this thing cost?” Otis asks. “That's the best part; It's only 12 grand!” Cruz grins. “That's not possible. Joe, where does it say $12,000?” Dani asks. “Right there... 12k,” he points. “That's 12,000 miles, idiot,” Dani laughs, walking back over to the kitchen counter to grab her bagel. “The price is… $79,000,” Otis sighed and Cruz groaned. “So, before you pitched Herrmann this great idea, did you do any research at all on how much it costs to get a food truck up and running? The vehicle, the license, the registration…” Mouch trailed off. “All right, all right, I get it, Mouch! You want to point fingers, or you want to help me find a truck?” Cruz asks. Mouch is saved by the alarm.

“Engine 51, Truck 81, Squad 3, Ambulance 61. Structure fire, 16th and Wabash.” They wasted no time, suiting up and hopping into the rigs. “I can already see the smoke, guys. Looks like it's rolling,” Cruz called out. “Oh, boy. Hey, Casey, we're neck-and-neck with your old pal, Welch,” Herrmann says and Casey looks out the window to see there was another fire truck racing to the scene about a block away. “Don't worry, Casey, I got this,” Cruz tells him. “I'm not interested in a pissing contest. If Welch wants this fire, he can have it,” Casey shuts it down. Cruz glanced at him. “Cruz, forget him. Just drive the truck,” Casey orders. “Great. Welch is gonna get there first. We'll be taking orders from him,” Otis sighs, adjusting his gloves. “Ah, I don't see 'em. Maybe they got held up.” Casey turns to look at the firefighters in the back of the truck. “See? It all works out in the end-” A horn blasts and Casey’s cut off when they’re slammed into from the side. It felt like slow motion, the momentum tipping the truck onto its side, throwing the firefighters around a bit until it settled.

“Whoa, Severide!” Tony shouts as squad 3 rolls up to the intersection. “Mayday! Mayday! This is Squad 3 to main! Truck 81 and Truck 66 have collided on the corner of 24th and Wabash. We're gonna need ambulances... as many as you can get! This is bad!” Kelly yells into the radio as he puts on his turnout coat and helmet. They come to a stop and they jump out, taking in the scene before them. “Confirming that Truck 81 and 66 are out of action, requesting that Squad 3 stay. Please reassign other units to the structure fire. Mills, Capp, Tony... check 66. Newhouse, you're with me,” Severide orders. “Copy.” Severide climbs the truck to peer in the windows. “You guys all right? Any injuries? Hey, Case, you okay?” he asks. Mouch groans as Otis and Dani start trying to pick themselves up. “Mouch is hurt. Oh, hell. This is bad,” Casey says as Newhouse is able to open up the door and help him out. “Otis, Dani, you okay?” Severide calls out as he moves to see them. “Yeah, but Mouch is bleeding,” Otis tells him. “Mouch, talk to me,” Severide calls. “It's my eye. I hit something... door frame, I don't know,” he says. “Let me see, bud.” Otis helps Mouch tip his head so Severide can see. “All right, don't worry. We're gonna take care of you. Herrmann, grab your jump bag. Newhouse, go down, put pressure on that.” Newhouse nods. “Cruz, you okay?” Casey asks and with no response he yells, “Cruz!” Cruz looks up at him and he can clearly tell he’s still in a bit of shock. “We'll get you out,” Casey reassures him.

“What do we got?” Severide asks as he jumps down from 81. “We got a whole lot of injuries. Driver's not responding. He's pinned in there pretty bad,” Tony tells him. “Hey, Welch, what's his name? Welch!” Severide yells. “Molina,” he groans. “Hey, Molina, can you hear me, bud?” Severide asks. “Tell me he's okay. He's okay?” Welch asks. “I can't find a pulse. Can... reach in there?” Welch presses two fingers to Molina’s neck. “Ah, okay, I feel something, barely. We gotta get him out of here,” Welch tells Severide. Casey is on the other side of 66, when one of the guys opens the back door and almost falls. “You alright? Easy, man, we got you,” Casey asks, helping to steady him. “Don't worry about me. Parish has got a busted leg. The bone showing and everything,” McFarland tells him. “I'll take care of him, okay? Take a seat over here,” Casey directs. “Why don't you guys learn how to drive? I mean, damn, Lieutenant, what the hell?” he sneers. “Let's get out of the way,” Casey tries to redirect him. “No, I'm not going anywhere,” he tries to insist. “Seriously, you look a little pale. Come on, take a seat.”

Newhouse is working to try and get the front passenger side door wrenched open with a halligan and when he finally pops it open Welch basically falls out of the truck. “Whoa, whoa, whoa, whoa! Slow down!” Newhouse yells and Casey helps him up. “I'm fine,” he insists, pushing them off of him and climbing in the back. “Parish, hang in there! Parish!” Welsh yelled. More sirens approach. “Hey, Gabby,” Casey greets as she climbs out of the ambo, taking in the scene. “Matt,” she sighed in relief. “I'm okay, but we got a lot of guys who need help. He's got a possible broken arm, multiple lacerations. Guy in the back has a broken leg. Driver's unconscious, real bad shape. Mouch got banged up,” he told her. “I'll go check on Mouch,” Brett says as Dani climbed down from the tipped truck behind Otis, Herrmann, and Mouch. “I’m beginning to think I’m cursed or something,” Dani mutters to Otis as she dabbed a piece of gauze Brett had handed her on some of the cuts on her face and hairline, courtesy of the broken glass that had flown everywhere. Otis gave her a strange look. “It feels like I’m always getting cut up on something. There was the bombing at the hospital, then that fire, and now this. It’s like my 5th shift back since I was cleared from that,” she huffed. “Mouch, what happened? Let me have a look.” Brett peeled back the gauze that the others had him press to it. “I can't see. Aw, jeez, I c... can't see!” Mouch exclaimed. “I don't know what happened. He came out of nowhere,” Cruz stuttered. “Cruz, are you okay? Why don't you sit?” Brett asked. Cruz shook his head. “Put me to work, Lieutenant,” he tells Casey. They got Parish out and sent him off to the hospital in one of the ambos.

“Casey,” Chief Boden called when he and the deputy district chief pulled up and got out. “Yeah?” he turns. “Are your men okay?” Boden asks. “All but Mouch. His eye's messed up. Dawson's taking him to Chicago med,” Casey tells him. “Is it serious?” he asks. “I don't know. He's alive. He's in one piece. I'm just thankful for that.” Chief nods, surveying the scene. “What about Molina?” Chief Tiberg asks. “He's non-responsive, losing blood. His legs are crushed,” Casey tells him. “Cruz… What happened?” Boden asks. “I-I don't know, Chief. They came out of nowhere,” Cruz stutters. “Who had the light?” Tiberg asks. “We did,” Cruz tells him. “You sure?” Boden asked. “If it wasn't green, then it was yellow. There's no way it was red,” Cruz insisted. “You don't know what color it was?” Tiberg huffed. “Cruz, did you see the light?” Boden asks. “I must have. I know I did. Chief, it just all happened like that,” Cruz told him as the team worked to extract Molina. The scene was cleared, both firetrucks being lifted and towed away, leaving the crews to gather at the hospital to find out any news.

“I guess they were trying to cut across from Michigan, but they had to know we were coming up Wabash, right?” Herrmann asked. “Either way, they got to slow down and have a look. Everyone knows that,” Severide tells him. “Unless they had the green,” Newhouse countered. “Please. They didn't have the green, what the hell, Newhouse?” Herrmann huffs. “Are the cops still all over Cruz?” Capp asks. “Yeah, now they're demanding piss and blood,” Otis sighs. “Standard procedure,” Dani tells him, running a hand through her hair. “Is that Molina's wife?” Otis asks and everyone looks to where a woman was sobbing and being held up by a few other firefighters. “Poor kid.” Meanwhile on the other side of the waiting area. “I'm not denying there's been some bad blood between Lieutenant Welch and myself, but it didn't play a role in this accident... not on our end, anyway,” Casey tells the chiefs. “Are you sure that 81 had the right of way?” Boden asks. “I didn't see the light myself, but I trust Joe Cruz implicitly,” Casey tells him. “Even though he doesn't remember seeing the light either?” Tiberg asks. “If the light was red, he'd have come to a controlled stop. He's good at his job,” Casey insists. “Here's the problem, Casey. The cops still haven't found any credible eyewitnesses. There's no traffic cam at that intersection,” Boden tells him. “And, of the two drivers involved, one can't remember what color the light was, and one might not live through the night!” Tiberg exclaims. “I stand by Joe Cruz,” Casey tells him and they nod. “That's all for now.”

“Okay, everyone from 51... let's move out. Nothing more we can do here,” Chief Boden tells them and the remaining truck members all load up into the squad truck, except Herrmann who rides with the chief. “We should have a spare truck here from the shop pretty soon,” Casey tells the chief. “That old beast with the bad clutch?” Cruz asks. “We gonna get anybody to fill in for Mouch?” Herrmann asks. “I'm rehiring the whole crew. You guys are done with your shift,” Boden tells them. “Chief, that's not necessary,” Matt tries. “You've been rattled. Go home and rest,” he tells them, with no room to question. Everyone disbursed, heading to go change and grab their bags. “We should take turns standing watch for Molina. Make sure somebody from 81 is at the hospital at all times,” Matt told the crew 15 minutes later as they all left the bunk room. “All right. I'll go straight there, if someone can relieve me tonight,” Herrmann told him. “Cruz and I are going to run down to Roseland, take a look at that old hot dog truck. But then we'll swing by,” Otis tells him. “Just let me know when someone needs relief, I’ll go whenever,” Dani told them all. “Casey, Cruz… Over here now,” Chief intercepted them, with several other chiefs. They all looked at each other for a moment before Herrmann, Dani, and Otis moved, hovering by the door.

“What's this?” Matt asks and Tiberg hands him a tablet with some images. “I thought there was no traffic camera at 24th and Wabash?” he asks. “This is four blocks south,” Boden tells him. “And there's 81 racing through a red light, 30 seconds before the collision,” Tiberg adds. “That was a controlled stop,” Matt tells him as Cruz looks at the video. “Controlled stop, my ass. You blew that light at 20 miles an hour, at least,” Tiberg huffs. “Chief, everybody breaks the controlled stop rule. You pretty much have to,” Cruz tries to defend himself. “That's your defense? "All the kids are doing it"?” Tiberg yells. “Chief, you want to back me up here?” Cruz asks. “I would stop talking now, Joe,” Boden tells him. “We were on our way to a fire. If we made a controlled stop at every light, there…” Cruz trailed off. “Then Molina would be back at his firehouse instead of on life support,” Tiberg yells. “Cruz, you should talk to your union rep before you say another word,” Boden advises. “Better yet, a criminal lawyer. If Molina can't pull out of this, you're looking at manslaughter charges,” Tiberg tells him.

#starset writes #chicago fire #matt casey #kelly severide #dani halstead

6 notes · View notes

krunaldigitalads · 6 days

Text

Industrial Oil Burner, Industrial Gas Burner | Narayan Burner

Find here best Industrial Gas Burner for Incinerator. It is highly acclaimed by the clients for a complete analysis of the Burner in accordance with the burn and other quality parameters. Pharmaceutical Dryer Burner acclaimed by the clients for best quality performance. We are a Leading Manufacturer, Supplier & Exporter of Industrial Oil Burner including Furnace Oil Burner, Heavy Oil Burners, Boiler Oil Burner, Fuel Oil Burners, Diesel Oil Burner, Pressure Jet Oil Burner in Surat, Gujarat, India.

Applications for industrial gas burners

Industrial Light Oil Burners Industrial LPG Burners Industrial Biogas Burner Industrial Biogas Burner High Temperature Burner Dryer Burners Powder Coating Oven Gas Burner Powder Coating Oven Burner Hot Water Generator Burner Hot Water Generator Gas Burner Bakery Oven Burner Bakery Oven Gas Burner Tea Dryer Burner Pharmaceutical Dryer Burner Pharmaceutical Dryer Gas Burner Tray Dryer Burner Tray Dryer Gas Burner High Temperature Gas Burners Commercial Gas Burners Light Oil Burners Sand Dryer Burner Sand Dryer Gas Burner Gas Burners for commercial application Gas Burners for fryers Gas Burners for Hot air generator Gas Burners for Foundry Gas burners for Metal industry Gas burner for Aluminium Melting Gas Burner for Metal Melting Gas Burner for Furnace application Gas Burners for Boilers Gas Burner for thermic fluid heater Gas Burner for Non-IBR boiler Gas Burner for Incinerator Gas Burner for Kiln Gas Burners for Tin printing Dryer Burners for Lead Melting Furnace Paper Printing Dryer Burner Roto Mould Oven Burner Asphalt Plant Burners Aluminium Curring Oven Burners Ceramic Furnace Burners Rotary Kiln Furnace Burners Batch Oven Burners Tumble Dryer Burners Vertical Boiler Burner Teflon Coating Oven Burner Dual Fuel Burner for Boilers Dual Fuel Burner for Hot Air Generators Dual fuel burner for Thermic Fluid Heater Industrial Burner for Powder Coating Oven Dual Fuel Burners for Incinerator Industrial Burners for Furnace Industrial Burner for Bakery Oven Industrial Burner for Hot Air Generator Industiral Burner for Klin Industrial Burner for Thermic Fluid Heater Industrial Burner for Aluminium Melting Furnace Industrial Burner for Metal Melting Furnace Industrial Burner for Incinerator Industrial Burner for Heat Treatment Industrial Burner for Asphalt Plant Industrial Burner for Glass Industry

For More Details Click here : https://www.narayanburners.com/

#Industrial Oil Burner #Industrial Gas Burner

0 notes

partsfe · 22 days

Text

Henny Penny 74.00.221 Ignition Module | PartsFe

The Henny Penny 74.00.221 Ignition Module is a crucial component for igniting the gas burners in your commercial pressure fryer. This module provides reliable and consistent ignition, ensuring efficient and safe operation. Its durable construction and long service life make it an essential part for maintaining optimal performance and preventing malfunctions in your Henny Penny fryer. By regularly inspecting and replacing this component, you can safeguard your equipment and ensure consistent cooking results in your commercial kitchen.

#HennyPenny #HennyPennyparts #74.00.221 #IgnitionModule #partsfe #partsfebuzz #restaurantowner #restaurantequipmentparts #kitchenequipmentparts #foodserviceparts

0 notes

foodequipmentpartsca · 2 months

Text

Atosa 301030003 Nat Gas Safety Control, 3.5" Wc, Model 7000 BMVR | PartsFe

Manufacturer Name: Atosa Product Number: 301030003 OEM Part Number: 301030003 Product Description: The Atosa 301030003 Gas Valve is designed to regulate the flow of gas to the burners of Atosa catering equipment mostly used in Atosa Fryer. If you are experiencing any of these problems with your Atosa catering equipment, the 301030003 Gas Valve may be the culprit. It is a relatively inexpensive part and it is easy to replace, so it is a good first step in troubleshooting equipment problems.

Prioritizing safety, the Atosa Gas control incorporates advanced safety features. It is engineered to respond promptly to changes in gas pressure, reducing the risk of leaks or overpressurization and ensuring a secure cooking environment for staff and equipment. Its user-friendly installation process ensures minimal downtime, allowing you to maintain uninterrupted kitchen operations. Embrace the assurance of optimal gas control and let this gas valve redefine the way you approach culinary operations. Order Atosa 301030003 Nat Gas Safety Control, 3.5" Wc, Model 7000 BMVR today! Shop Restaurant Equipment Parts & Accessories at PartsFe with same-day shipping, available at the best prices.

#301030003 #Atosa #Atosaparts #NatGasSafetyControl #partsfe

0 notes

gssoftwareposts · 3 months

Text

Top Commercial Kitchen Equipment Manufacturer in Kolkata: Quality and Innovation

Running a successful food business not only requires passion, perseverance, and a keen understanding of your customers' tastes but also the right Kitchen equipment for producing the best quality food. Shiv Shakti, a leading commercial kitchen equipment manufacturer in Kolkata, offers a comprehensive range of products that cater to the diverse needs of the food industry. From bakery equipment to gas pipelines, we provide high-quality, durable, solutions designed to enhance the productivity of any commercial kitchen.

Let's have a look at our comprehensive range of kitchen equipment, particularly industrial cooking equipment. From bakery ovens and grills to high-capacity fryers and versatile food processors, we cater to every aspect of modern food preparation. and streamline operations in busy kitchens.

Types of Equipment :

Display Counter :

The food display counter by Shiv Shakti, constructed of durable materials like stainless steel and glass, is easy to clean, hygienic, and ideal for a variety of food items to be accommodated without overcrowding. The designs of this display food counter are ergonomic with controlling temperature mechanisms like refrigeration or heating elements to ensure that food stays fresh.

Food Cart :

A well-built food cart food truck crafted from sturdy stainless steel for durability comes with an efficient gas burner and ample amount of storage for food ingredients. Shiv Shakti is the best food cart manufacturer in Kolkata that provides high-quality food trucks or thela at an affordable price making it the top choice of Street food vendors in Kolkata.

Coffee Machine :

Coffee lovers will understand that it's not just any coffee machine that can deliver that perfect frothing every time. As the manufacturer of quality Coffee machines, Shiv Shakti uses components like high-grade brass, copper, and BPA-free materials with an advanced brewing system.

Refrigeration equipment :

Commercial glass door refrigerators are made for commercial settings such as cafeterias, convenience stores, etc. Made from sleek metal frames complementing the glass Interior LED lighting is often incorporated to illuminate the food and drinks. Shiv Shakti Commercial Fridge manufacturers, suppliers & exporters in Kolkata also provide double-door commercial refrigerators and 4 door commercial refrigerators.

Bar Equipments :

Shiv Shakti, a leading bar equipment manufacturer in Kolkata specializes in producing and supplying equipment and supplies for bars. Bar Setup like Cocktail Station, Mocktail Station, Blender Station with Sink, Glass Dump, bar mats, plastic stirrer, silver and bakery bar equipment.

Kitchen Exhaust and Gas Pipeline :

Our commercial Kitchen exhaust fan installation plays a crucial role in maintaining air quality and removing smoke, odours, and grease particles generated during cooking. On the other hand Gas pipeline systems withstand the pressure and flow of gas and are manufactured to meet safety standards.

As a food business now, when you look for the best commercial kitchen equipment manufacturer near me Shiv Shakti is here to meet the specific requirements of commercial kitchens, considering factors such as kitchen layout, size, and ventilation needs. A team of experts who can provide guidance and support throughout the selection, installation, and maintenance process.

#Commercial Kitchen Equipment Manufacturer in Kolkata

0 notes

vchoose · 5 months

Text

Cook Smarter, Not Harder: The Best Commercial Kitchen Cooking Equipment Revealed

For any food service operation, appropriate commercial kitchen cooking equipment is a must. It is a key factor in daily operations that will affect how fast the cooking will be and the quality of the food. When you pick the best quality tools, you not only improve your efficiency but also improve your kitchen's functioning in general. In this blog, you will learn the basics of modern commercial cooking equipment that includes both functionality and innovation.

Understanding the Required Equipment of a Commercial Kitchen

Efficient management of a commercial kitchen largely depends on the availability of necessary tools. The main equipment consists of ranges, ovens, refrigerators, and deep fryers. Every detail adds an important function and together they ensure that you can handle a stressful kitchen with ease. When you select multipurpose devices that perform multiple tasks, you save space and time in the fast-paced work environment.

Ranges and ovens: Indispensable for most of the cooking processes like boiling, frying, and baking.

Refrigerators and freezers: Fresh and safe storage of ingredients is equally important as well.

Deep fryers: Crucial to reaching the perfect crispness in lots of favourite meals.

The utility of multi-purpose tools is unambiguous in such an environment. They promote workflow efficiency and timely adjustment to menu changes or customer requests.

In-Depth Look at Commercial Ranges and Ovens: Features and Top Picks

The central component of each kitchen is its commercial range and oven. They are available in several varieties, each with unique benefits, including gas and electricity. Deciding on the right model can be critical depending on your specific requirements. In durability make sure that you choose ranges and ovens that are made of high-quality materials that will withstand the pressures of a business kitchen. From an efficiency standpoint, you should choose models that deliver heat uniformly, and they have to have easy-to-use controls.

The Life-Changing Effect High-Speed Ovens Have On Fast Food Restaurants.

High-speed ovens have proved to be the secret behind many fast-service restaurants that have at least halved the cooking time with no compromises on the quality of the food. These ovens perform integrated cooking using several methods together such as convection, microwave, and infrared to ensure the mouth-watering food not only happens in a few minutes but also is well prepared.

The Revolutionary Impact of High-Speed Ovens in Quick Service Restaurants

Quick-service restaurants have seen a major transformation thanks to high-speed ovens, which drastically cut cooking times without compromising quality. These ovens blend many cooking techniques, including convection, microwave, and infrared heating, to produce food that is made not only rapidly but also delectably.

The efficiency of high-speed ovens is their main advantage. They have the crucial benefit of cooking food up to 10 times faster than conventional ovens in a busy restaurant setting. Additionally, restaurants are better able to fulfil expectations for speedy service and flavour because of their capacity to maintain food quality at such rates.

How Advanced Refrigeration Solutions Can Optimize Food Safety and Storage

In the commercial kitchen world, refrigeration is not just for cooling down products but also offering advanced refrigeration solutions to enhance and improve food safety issues, as well as increase storage capability. From fridges to freezers, all have the required health standards for their use and at the same time, offer you maximum ease while working in your kitchen.

Advanced Features in Refrigeration

Proper refrigeration is directly related to food safety. It inhibits bacterial growth and keeps the nutritive quality of food in good condition. Modern refrigeration systems provide precise temperature controls which can suit different types of foodstuffs - ranging from delicate vegetables to robust cuts of meat.

Choosing the Right Refrigerator for You

The main concern when considering either a refrigerator or freezer was size and efficiency. Although the bigger units would allow you to store much more food and such, they would also consume a considerable amount of energy.

Modern designs have several models with specially designed features to save energy, which will help lower your electricity bill without compromising their ability. Also, look for units whose surfaces are easy to clean and with enough shelving to enable you to maximize space and at the same time be hygienic.

Choosing the Best Commercial Deep Fryers for Efficiency and Consistency

Commercial deep fryers are very important for the service of many restaurants, especially those which involve a lot of frying in their cooking. The choice of a fryer not only enhances the efficiency of the kitchen but also, in doing so, ensures that food is cooked perfectly every time.

Types of Commercial Deep Fryers

Countertop models are designed for either small establishments or kitchens without room to spare.

Free-standing fryers also have great capacities and are best used in high-volume restaurants.

Both come with features to ensure energy is not wasted and, above all, to attain and maintain cooking temperatures for superb results.

Selecting a Deep Fryer

Buying the best commercial fryer for your cooking needs will always have a notion of either the amount of food to cook or how fast it needs to be done. Energy efficiency is also a very huge consideration since a fryer in a kitchen setup may consume large amounts of energy. Models with automatic temperature controls and timers can help ensure food is fried at the right temperature for the right duration of time, which reduces the risk of under or over-cooking.

The Role of Commercial Mixers and Blenders in Expanding Menu Options

Mixers and blenders are some of the essential gadgets in commercial cooking equipment since they help streamline the diversity of the offered menu. Beginning from sauces and soups to doughs and desserts, each one helps the chef maintain consistency in the quality of the food.

Different kinds of mixers and blenders include stand mixers:

Stand mixers are really great for doing big jobs, like dough and batter.

Hand mixers offer portability and convenience for smaller tasks.

Blenders are used for the mixing of smoothies, purees, and blended cocktails.

Choose the right model depending on your culinary requirements. For example, in a high-volume pizzeria, a heavy-duty stand mixer will be a good value product. The high priority for a cocktail bar might be a high-performance blender.

Smart Cooking: A Technological Approach to the Commercial Kitchen Cooking Equipment

Technology integration is reshaping commercial cooking equipment. With the advent of the Internet of Things, smart kitchen equipment is now able to connect with the web, hence allowing chefs to monitor cooking remotely and easily change things throughout cooking. This helps increase precision in cooking and adds to better management of kitchen activities.

Smart appliances offer numerous benefits, including:

Efficiency: Automation of redundant tasks gives employees more free time to attend to other aspects of service delivery.

Consistency: The digital controls make sure that every dish is prepared the same way all the time. This means that every dish is of consistent quality, a key factor.

Maintaining Your Commercial Cooking Equipment for Longevity and Performance

Regular maintenance is key to assuring equipment longevity and performance for any piece of commercial kitchen cooking equipment. In the case of a kitchen, proper maintenance will let the kitchen run far more efficiently and prevent costly repair and replacement work further down the line.

Here are some tips to keep up with maintenance:

Regular cleaning: Avoids the accumulation of grease and dirt that might lead to breakdown.

Scheduled Servicing: Have your major appliances checked and serviced at least annually by a reliable serviceman.

#commercial cooking equipment #commercial kitchen cooking equipment

0 notes

kpedm360 · 5 months

Text

Equipping Your Dream: A Guide to Pro Restaurant Equipment

So you've got the culinary chops, a fantastic concept, and a burning desire to open your own restaurant. Congratulations! But before you swing open the doors and welcome your first famished patrons, there's a crucial step: outfitting your kitchen with the right pro restaurant equipment.

This essential gear is the backbone of your operation. From prepping ingredients to cooking up signature dishes, pro equipment ensures efficiency, consistency, and – most importantly – delicious food. But with so many options on the market, navigating the world of restaurant supplies can be daunting.

Fear not, fellow restaurateur-to-be! This guide will equip you with the knowledge to make informed decisions as you shop for pro restaurant equipment.

Essential Categories:

Food Prep: This is where the magic begins! Workhorses like industrial food processors, stand mixers, and high-powered blenders will become your trusted companions. Don't forget prep essentials like cutting boards, stainless steel prep tables, and spacious refrigerators to keep ingredients organized and fresh.

Cooking Powerhouses: Your heat source is vital. Depending on your menu, you might need a gas range with powerful burners, a versatile flattop griddle, or even a wood-fired oven for that smoky taste. Convection ovens are a must-have for even baking and roasting, while deep fryers crank out crispy favorites.

Refrigeration: Keeping food at safe temperatures is paramount. Invest in a combination of walk-in coolers and freezers for bulk storage, along with undercounter units for frequently used ingredients. For showcasing grab-and-go options or decadent desserts, a display refrigerator is a great choice.

Warewashing: Those mountains of dirty dishes won't disappear by themselves! A commercial dishwasher is essential for ensuring proper sanitation and keeping up with service demands. Don't forget multiple compartment sinks for washing, rinsing, and sanitizing pots, pans, and utensils.

Beyond the Basics

Once you've covered the core categories, consider equipment specific to your cuisine. A pizza restaurant will need a dedicated pizza oven, while a sushi bar might require a specialized rice cooker.

Pro Tips for Choosing Pro Equipment

Durability is key: Restaurant kitchens are high-pressure environments. Opt for equipment built to withstand daily wear and tear.

Factor in efficiency: Look for features that streamline tasks, like high-BTU burners for faster boiling or multi-rack ovens for batch cooking.

Consider energy efficiency: Energy costs can add up quickly. Choose equipment with energy-saving features to keep your bottom line healthy.

Prioritize safety: Look for equipment that meets all safety standards and invest in proper ventilation systems to keep your kitchen safe and comfortable.

Remember, this is just a starting point. Do your research, talk to experienced restaurateurs, and get quotes from restaurant equipment suppliers. With the right tools in your kitchen, you'll be well on your way to culinary success!

#pro restaurant equipment

0 notes

teslainnovation · 6 months

Text

THE FUTURE OF KITCHEN APPLIANCES DUBAI PRECEDES

Manually handling an entire kitchen is not what you need for your 2024. Electronic home appliances have been around since the 20th century, being stuck washing dishes or cleaning bigger appliances with no versatile options, after so many decades, is just outdated.

So here’s what you need to learn about the future of kitchen appliances Dubai has to offer.

Freestanding Cookers

Traditional dishes sometimes need traditional gas cookers but if you want to save energy, space and time Tesla Freestanding cookers are a must-try!

They consist of a smooth surfaced black enamelled cavity which is easy-to-clean. Glass panel over at the bottom with removable door plate, minimum energy consumption with Tesla’s Energy Class ovens.

Fast cooking and auto-cut off to ensure your safety, with turbo grill oven and simple ignition.

Induction Cookers

Tesla Induction cookers feature touch sensors for everyday convenience while cooking.

Bringing safety and sophisticated dark design together with Black Crystal glass and safety features such as auto shut-down after a minute and overheating protection system.

Efficient cooking with 8 different power levels easily adjustable for all kinds of cooking needs.

Citrus Juicers

Health comes first, and nothing is healthier than a fresh glass of homemade juice. Here’s a juicer that makes it easy, fast and convenient to make your own vitamin drinks.

Featuring dust protection, just plug in and choose your citrus fruit, and two-direction twist is automatically activated once pressure is applied, no need for buttons.

Make your immune system stronger with various sizes of drinks, two different sized cones to squeeze all kinds of citruses.

Electric Kettles

Tesla kettles with a capacity of 1.7 L make warm drinks, boiling water for tea, instant coffee or other beverages fast, safe, energy saving and clean.

With 2200W of power with easy-to-open and handle devices that helps keep track of the water quantity is super simple yet highly useful.

Auto Cut-off when the temperature reaches 100 °C, with Strix kettle control manufactured to exceed 12.000 cycles of normal operation as well as comply with all international standards.

Air Fryers

The air fryer uses 360° hot air circulation to cook healthier fried food as compared to the alternative of conventional frying. Easy to control temperature levels (60 – 200°C) and cooking time with 12 preset programs, or customization.

It is fast, with crispy and delicious results, and can manage a good quantity at once due to the large basket, enough food for a whole family. And the basket and baking tray are dishwasher-safe.

Automatic turn off, preheat, periodic notification for food “turn-over”, easy to clean, with non-stick coating and other quality of life features. It has overheating protection, and will also automatically shut down if the pot is removed.

And now you know how to remodel your kitchen with one of the most innovative and trendy kitchen appliances Dubai offers and never stress over time management or physical labour with Tesla electronic home appliances.

0 notes

mobilefoodcartmanufacturer · 2 years

Video

youtube

ERANYA street food 怡然缘压力炸炉美式压力炸鸡炉带自动滤油车 ERANYA chicken pressure fryer ...

#youtube #ERANYA street food #pressure fryer #pressure fryer machine #chicken pressure fryer #electric pressure fryer #KFC pressure fryer #gas pressure fryer #fast food equipment

0 notes

customconcessions · 1 year

Text

Maintenance tips for your food truck

You might feel compelled to join the competition as interest in food trucks grows. A hip and current approach to selling your goods in an exciting, new setting is through food trucks. The success of your business depends on the maintenance of your food truck, just like it does for any other vehicle. Here mentioned are the tips for maintaining your custom food truck:

Maintain proper fluid levels:

Maintaining proper fluid levels in your food truck, including windscreen fluid and oil, is just as important as maintaining adequate fluid levels in a regular-use vehicle. Changing the oil every six months is a decent general rule of thumb. To buy the right truck, you can search for concession trailers for sale to get better results. This guarantees that the food truck's interior and engine will function without issue.

Rotate your tires properly:

To increase performance, gas mileage, and safety on your food truck, ensure the tires are of great quality. You can click on custom food truck mobile food trailer for sale to get the best truck with high-quality tires. Daily tire pressure checks can evenly distribute the weight of your food truck's tires and reduce the risk of tire blowouts when traveling at greater speeds.

Examine your kitchen:

You must properly maintain the functionality of your kitchen. If your grill or fryers stop operating, you will be in a difficult situation. To ensure everything is in working order, check the equipment in your mobile kitchen every few months.

Partial words:

Just as crucial as coming up with a mouthwatering menu for your consumers is having a solid understanding of food truck maintenance. By searching for a concession food truck for sale, you can decide wisely on buying it. You can concentrate on cooking the meals your clients want when you are confident your truck is properly maintained.

0 notes

realtechservices · 1 year

Text

4 Reasons Why Your Commercial Deep Fryer Needs Repair

Do you have a food business where a deep fryer is essential? Whether you serve fried chicken or delicious fries in your commercial space, a reliable and smooth-working deep fryer is what you need!

However, it may often require repair if it fails to function appropriately. Do you know what can cause your deep fryer to malfunction?

Here are the four leading causes that need a deep fryer repair as soon as possible –

Low or Uneven Heating

Uneven heating is among the most frequent problems with deep fryers. Your fryer needs repair if you notice that your fried foods are coming out unevenly cooked. Inadequate oil circulation, broken heating elements, and broken thermostats can all cause uneven heating. To guarantee that your fried foods are cooked perfectly, a qualified technician can locate and resolve the problem's primary cause.

Leaking Oil

Oil leakage is one of the most common problems in deep fryers. A broken deep fryer may begin to leak oil, which is wasteful and dangerous. Damaged seals, worn-out gaskets, or cracks in the fryer's container can cause oil leaks. Ignoring this problem might result in slick floors and potential mishaps. A safe kitchen environment can be maintained by making repairs right away.

Blocked Burners

Burner orifices can become clogged by debris, dust, food particles, and grease buildup. Burners with blocked orifices may not light at all, light intermittently, or light only partially.

Use a stiff brush to clean the burners and remove any debris clogging the orifices to unclog clogged burners. After brushing the burners, if the flames still fluctuate, the issue may be low or inconsistent gas pressure. Damaged fuel lines may cause the fryer burners to fail to ignite if the fuel supply is sufficient.

Slow Cooking Time

Customers have the least patience in waiting for their food to turn up. It's possible that problems with the heating elements or oil circulation are to blame if your deep fryer takes longer than usual to cook food. Slow cooking times impact the final product's flavour and texture in addition to the efficiency of your kitchen. The fryer's optimal performance can be restored with prompt repair. This can cause you to search for deep fryer repair near me.

These are some of the most common reasons why you need urgent repair service for your deep fryer. Addressing problems urgently can save you from severe damages and ensure your business sees no distractions.

#Deep Fryer Repair Near Me #Deep Fryer Repair

0 notes