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Food Cooling: What You Need to Know to Stay Safe
Many times in our industry, food is cooked ahead of time, hours before it is ready to be served. To ensure food safety is adhered to, it is imperative that this hot, freshly-cooked food is cooled in a timely manner. As some of you may (or may not) know, taking cooked food to a safe temperature is a 2-step cooling process:
- The first step requires you to take food from 135°F to 70°F within 2 hours. If this doesn't happen food must be thrown away as it has already been exposed to "The Danger Zone" for a harmful period of time.
- The second step is to take the food from 70°F to 41°F or lower in the next 4 hours.
This 2-step process is an important one to adhere to in order to keep bacteria from growing and foodborne illnesses from out breaking.
DID YOU KNOW: Microorganisms grow wildly when food is left in between the "danger zone" temperatures of 41°F and 135°F? That is why it is so important to ensure food cools down in 2 hours during the 1st step of the cooling process. If for some reason food doesn't reach the 70° mark in 2 hours, be sure to throw it out and start fresh. Remember the consequence of a foodborne illness is far worse and more damaging to your reputation. Don't risk it.
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Essential Smallwa
res for Pizza Shops
Opening up a pizza shop for the first time is exciting. But the thrill of finally becoming your own boss is often stunted by the overwhelming to-do list that seems to grow and grow. At first, it is clear that you have to get a lot of big equipment like a pizza oven,
dough mixer
, pizza prep table and refrigeration. But when you get down to the smallwares and fine details of kitchen operations, the shopping list starts to get a little fuzzy.
To alleviate your stress levels and keep opening day on track, let's take a look at the essential smallwares that are found in most successful pizza restaurants.
Keep It Together
Storage is a big deal when your profits depend on it. A spoiled inventory can kill your margins for the week, month or quarter. Stock up on the right storage tools to keep your ingredients fresh and ready for business.
Ingredient Bins
are perfect for storing and transporting dry ingredients such as flour and yeast. Simply roll the bin over to the dough mixer and scoop out the measured amount directly into the mixing bowl. Close the lid to seal in the contents and keep invasive insects out.
Scales
are necessary for accurate dough production. When forming pizza dough balls it is imperative to keep all of the formed dough balls the same size and weight for each size of pizza. This cuts out waste and provides a consistent product for your customers.
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Alto-Shaam's founder, Jerry Maahs, entered the industry as one of the first Chicken Delight franchise units in the 1950s. As the chain expanded to home delivery, Maahs sought out a way to keep food hot, particularly in the wintertime. By the 1960s, Maahs learned about thermal heating cables. He discovered that when wrapped around the oven cavity, they provided gentle, even heat to the product within it. This led to the introduction of Halo Heat, which nearly sixty years later is a staple to the brand's product line today. And so, in many ways, Alto-Shaam's beginnings were driven by innovation. By the 1970s, Alto-Shaam introduced their Cook & Hold ovens which provide low temperature overnight cooking. By the 1980s, the brand had moved beyond low temperature cooking and introduced Combi Ovens to their line, becoming one of the first U.S. manufacturers of this type of equipment. Today, Jerry's son and daughter run the company and continue to take Alto-Shaam to the forefront of the industry.
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Looking for a pre-rinse spray unit? There are a few key factors to keep in mind to assure you find the perfect fit for your restaurant's dish washing area.
Pre-Rinse Spray Unit Flow Rate
The flow rate of your spray valve is measured in gallons per minute (gpm) and can range from .65 gpm to 4 gpm. It is a common misconception that the higher the rate of gallons per minute, the better the pressure. In fact, new technology in low-flow spray valves has increased water flow velocity while using an average of 45% less water. (
Source
) And if you're looking to conserve resources as well as reduce the monthly water bill, this is a big perk.
Remember:
The lower the flow rate, the lower your water bill.
Mounting a Pre-Rinse Spray Unit
Deck-mounted pre-rinse units
are designed for water lines that come from the floor and are installed into the sink or dish table vertically. Be sure to locate the center of your faucet before selecting a deck-mounted pre-rinse spray unit. Measuring at either four or eight inches, the center marks the distance between the water inlets. Matching this space is critical for proper installation. Additionally, units with wall-brackets are great for preventing damage to the pipe or faucet as they keep the resting weight of the hose and sprayer from pulling down on the unit.
We Recommend:
The Krowne Metal (17-202WL) Deck-Mounted Low-Lead Pre-Rinse Unit to get your dishes on the way to squeaky clean.
Wall-mounted pre-rinse units
are constructed for installation with water inlets located directly on the wall. It is imperative to find the faucet's center prior to shopping as the unit secures directly to the backsplash area of your sink. To find the center, look for the spacing between the water inlets - it will be either four or eight inches apart. This has to match exactly with the pre-rinse spray unit to achieve properly secured installation.
We Recommend:
The Krowne Metal (17-108WL) Wall-Mounted Low-Lead Pre-Rinse Unit to keep your commercial kitchen's dish washing operation green and clean.
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Stainless steel is a staple in foodservice kitchens, and when properly looked after, it can be found shining everywhere from your countertops to the
sinks
,
work tables, refrigeration, and the cooking and ware washing equipment. There are a number of reasons for this prevalence, but mostly, stainless steel is used throughout because it is very durable, safe for food preparation, resists corrosion more so than other materials (resist is the key word here) and it is nonporous, so moisture, bacteria and other harmful remnants can't easily seep into the material. However, contrary to popular belief, stainless steel can stain and even rust if not properly maintained. Here are some tips for cleaning and maintaining your stainless steel surfaces in the back of the house so you get rust-free service for years:
- Always use soft cloths, rags and sponges when cleaning the surfaces of your countertops, sink wells, and your stainless steel equipment. Abrasive brushes, scrapers and steel wool can quickly scratch and damage the thin film shield that protects the steel, creating a better opportunity for rust to form. Also, it is a general tip that you should clean going with the grain line. Usually, you can see which way the grain of the steel is going and it's best to polish going with- not against- that line.
- Be sure to clean your stainless surfaces regularly and use the right sanitizing cleaners, keeping in mind the recommended concentration of your cleaner. Cleaning solutions like alkaline and alkaline-chlorinated cleaners should be used whereas traditional chloride solutions are advised against. High chlorine content is not recommended for stainless steel cleaning as it will eventually pit and rust the steel surface. If you do use chlorinated cleaners, be sure to check the concentration and strength, and then rinse it off quickly, before wiping down and drying the stainless surface.
- Hard water is one of the hardest things on stainless steel (no pun intended). Many foodservice establishments know this all too well and have equipped their water supply with filtration systems to soften the water by sifting through some of the harsh chemicals that result in deposits, spots, and eventually, rust. Furthermore, hard water when heated can leave deposits on your steel surfaces which will eat through the protective film, causing rust, once again. Knowing this, it's important to keep water from standing on surfaces and wipe down moisture whenever you can.
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FREE
Knife Skills Class
March 5, 2016
11:00 a.m.-12:30 p.m.
The Midwest Foodservice Expo
March 7-9, 2016
10:00 a.m.-5:00 p.m.
FREE
St Patrick Day Celebration Feast
March 12, 2016
11:30 a.m.-1:30 p.m.
Cast Iron and Crock Pot Cooking Demo
March 18, 2016
6:00 p.m.-7:30 p.m.
Flavors Chopped Competition
March 19, 2016
10:00 a.m.-Noon
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