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Restaurant Equipment for Sale
Building up equity in a restaurant business may commonly be very a lot of work. For example, there are quite a few elements which you definitely need to consider before setting out to source equipment for your specific business’ needs. Commonly, the key thing that can hinder you from working on a prosperous restaurant business is the bad quality of your equipment, and when you’re in the food service field quality should never be skimped on.
Since there are many online stores that offer foodservice equipment, It’s a no-brainer that anyone should double check for authenticity of the online store. First of all, be careful to examine the financing, purchasing and shipping policies. Legitimate online stores frequently have a full refund guarantee to not only protect their clients but also to do all that they can to make sure that all of their clients are happy with the restaurant equipment their stores offer.
Even though it is important to find the best sales and deep discounts, be sure to keep in mind the quality of service and support included with the purchase and the overall shopping experience. Don’t be quick to spend money with the store that offers the lowest price without doing your research on the online store’s service record and reputation. The following are a selection of some of the best online retailers in the food industry:
Combi Oven Cooking Recommendations
- Vegetables: Place a solid pan under the perforated one to collect the stock for use in other dishes.
- Long-grain rice: Steam in covered containers. Use 2 parts cold water or cold stock to one part rice.
- Durum wheat pasta: Use at least 5 parts cold water to one part pasta.
- Dumplings: Steam on greased metal baking sheets. Uncover immediately after cooking.
- For extended output times: keep hot in a water and starch solution.
- Potatoes may be sprinkled and mixed with fine-grained salt before steaming or soaked in salt water for 15 minutes.
- Vegetables: Steam in perforated pans
- Asparagus: Cook asparagus in unperforated pans.
- Seasonings: Season and butter vegetables after steaming.
- Dim Sum: Steam dim sum in a perforated pan lined with Savoy cabbage.
- Roasting: Place meat on a wire rack. This closes the pores of the meat all over so it cooks evenly and without turning
- Place a catch pan on a wire rack under the meat to catch the drippings.
- To make stock: add bones, mire poix (vegetable mix for roasts) and seasonings to the catch pan.
- Gradually add water.
- Seasonings Rub seasoning well into large roasting items so that it is not rinsed off.
- Quick Roast – Place quick roast items on wire racks or baking sheets.
- Do not use deep unperforated containers. These can cause uneven results.
- Pre-heating – Always pre-heat well for quick roast items.
- Core Temperature: The best cooking results are achieved with the multi-point sensor.
- NOTE: Every degree above the required core temperature significantly increases meat shrinkage.
Alto-Shaam Combitherm Combination Mode Tips
The Combination mode injects the optimum amount of steam automatically. There is no need to select moisture levels. Foods do not dry out. Flavors are retained with no transfer of flavors when mixing product loads.
Due to the automatic steam adjustment, the door can be opened at any time during a cooking operation. Be certain to observe the safety warning when opening the oven door.
The Combination mode is particularly efficient when used for baking, broiling, grilling, stewing, braising, and roasting.
When using the Combination mode, cooking temperatures can be reduced 10- to 20-percent below the temperatures used for conventional cooking methods.
Cooking time will be reduced approximately 40-percent when cooking at the same temperature used for convection oven cooking and up to 50- to 60-percent less time when cooking at the same temperature used for a conventional oven.
Food browning in the Combitherm begins at a cooking temperature of approximately 248°F (120°C).
A higher cooking temperature results in heavier browning but also results in greater product
weight loss. To achieve additional browning use the Moisture Vent Key or set old-n-Brown into the product procedure. Gold-n-Brown is particularly useful for adding color to high moisture products such as chicken and other poultry items or for additional browning of full loads and other moist products.
The Combination mode provides even browning without the necessity to turn the pans. For more even cooking, do not cook in pans deeper than 4-inches (100mm).
Alto-Shaam Combitherm Steam Mode Operating Tips
This mode will steam a full or partial load of a single product, or multiple products without transfer of flavors. When steaming multiple products, however, individual product cooking times must be taken into consideration. The non-pressurized atmosphere of the Combitherm also provides the ability to open the door during the steam mode in order to monitor products more closely throughout the steaming process.
STEAM
- Perforated, 2-1/2″ deep pans (65mm) are particularly suitable for use in this program mode. These pans will provide a shorter cooking time and will prevent product over-cooking at the bottom of the pan.
- Separate ice-encased vegetables before steaming to assure more even cooking.
- A variety of products can be steamed at the same time but attention must be paid to the
different cooking times required for each food product. - Butter and season vegetables after steaming.
- Steam long-grain rice using approximately 1-part rice to approximately 1-1/2-parts water
or seasoned liquid. - Steam durum wheat noodles in unperforated pans using 1-part noodles to 5-parts cold water.
QUICK STEAMING
- Quick steaming is suitable for hearty, root-type vegetables such as potatoes, legumes,
and cabbage. - Quick steaming provides a cooking time which is approximately 10-percent shorter than the regular steam mode temperature of 212°F (100°C).
- Set the steam cooking temperature between 221°F (105°C) and 230°F (110°C) for small loads and between 230°F (110°C) and 248°F (120°C) for full loads.
LOW TEMP STEAM
- The low temperature steam mode will function whenever the oven compartment temperature is below 212°F (100°C).
- Proof yeast dough at a temperature setting of 90°F to 110°F (32°C to 43°C).
- It will take longer to steam products using the low temperature steam mode.
- Steaming sausages in low temperature steam prevents cracked or peeling skins.
- Use low temperature steam for delicate foods such as shrimp, fish, seafood, and crème caramel.
- For best results, low temperature steam all delicate food items at a temperature of 210°F (99°C) or below.
Combi Oven Water Quality Requirements
Water quality is of critical importance when installing steam producing equipment of any kind, particularly high temperature steam producing equipment. Water that is perfectly safe to drink is composed of chemical characteristics that directly affect the metal surfaces of steam producing equipment. These chemical characteristics differ
greatly from region to region throughout the U.S. and the world. Varying combinations of pH; alkalinity; hardness; chlorides; total dissolved solids; and other chemical characteristics, when subjected to high temperatures, will cause water to have a tendency to either scale or corrode.
Alto-Shaam has consulted with people who understand the properties of water in order to provide water quality standards that meet the broadest possible range of acceptable water quality requirements to help protect your investment.
Alto-Shaam CombiGuard
We strongly urge water testing to ascertain the water quality on site prior to the installation of any steam producing equipment. Since water quality is an important issue, Alto-Shaam is committed to provide as much information as possible to help protect the investment made in this equipment.
A CombiGuard™ Water Filtration System can be purchased as an option for installation on the Combitherm oven. This filter, when properly installed, maintained, and combined with the required levels of steam generating equipment maintenance, will help lessen the affect water has on metal surfaces. It will not, however, provide complete protection against all water damage from region to region.
Due to the complexity of water chemistry, it is important to understand that water quality plays a significant role in the longevity of steam producing equipment. Water quality and required maintenance of steam generating equipment is the direct responsibility of the owner/operator. Damage incurred as a direct result of poor water quality and/or surfaces affected by water quality is also the responsibility of the owner/operator. Damage due to water quality that does not meet the minimum standards shown below is not covered under the Alto-Shaam Combitherm warranty.
Alto-Shaam will continue our efforts to provide viable solutions to ease the impact of water quality as it relates to steam generating equipment.
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