Need Help Finding the Right Piece of Equipment?
Let's face it--restaurant equipment is expensive. And before you go dishing out thousands, upon thousands of dollars, you should be able to make an informed decision on what you are buying. After all, great restaurant equipment is an investment that should last you several years (hopefully).
Here at Elite Restaurant Equipment, we have been in your shoes. We know that buying restaurant equipment could get confusing at times. That's why we have knowledge staff working here around the clock answering your calls and emails. But you have to start somewhere, right? Below are some of the best places to start.
Commercial refrigeration units are an essential part of equipment in most commercial kitchens. They are designed to sustain temperature and keep foods cold, which will eliminate the risk of food poisoning. Elite Restaurant Equipment has great relationships with a variety of commercial refrigeration manufacturers offering many different sizes and types. Respective manufacturers have custom sizing available for those businesses that do not have a surplus of space. Commercial refrigerators is much more powerful than residential refrigerators and will sustain temperature in high heat temperatures.
Steam tables are designed to hold hot food items for a long period of time. Elite Restaurant Equipment is happy to say they offer a large variety for steam tables at a discounted price.They feature different heated wells into which water is placed for a pan of food to float in. The steam created in concert with the hot water help maintain an even temperature on the pan as well as keep the food moist until served. Each well of a steam table is designed to fit both water and a full-size pan of food. One some models a separate, larger pan is required to hold the water as well. The only difference is what type of heating element the table has. Some elements are able to be submerged, others are not. Be sure to know if you want an electric- or gas-steam table.
Classic cubes to specialized nugget ice, there is a commercial ice machine for any operation. When shopping for a commercial ice maker, take the time to consider the different types of machines that would best suit your corporation. Restaurants, bars, hotels and even medical clinics and hospitals all have different requirements and needs. Think about factors like ice type, ice yield,storage and filtration. First and foremost, commercial kitchen operators need to determine what type of ice they want to make for either themselves or there customers. Cube, flake and nugget are the three major types from which to choose. Flake ice is used primarily in food displays, like at the seafood counter or salad bar of a grocery store. Cube ice machines come in full cube and half cube models. Also known as “full-dice” and “half-dice”, cubes can be used in pretty much anything, but it is the preferred style for both alcoholic and non-alcoholic beverages. Nugget ice is also known as chewable ice, pellet ice, pearl ice or “Sonic” ice. Its soft and chewable texture makes it a customer favorite in carbonated drinks and it provides an easy to blend base for frozen cocktails and smoothies. After selecting the ice type, you will need to calculate exactly how much ice your establishment needs on a daily basis. As a couple of examples, restaurants will need about a pound and a half per person, hospitals will need ten pounds of ice per bed per day and hotels will need five pounds per room per day. Be sure to place a filtration system on the incoming water line to keep your ice crystal clear and in some cases extend your warranty.
Griddles are designed to cook hot food items. Elite Restaurant Equipment is happy to say they offer a large variety for griddles at a discounted price. The griddle is created for flat surface cooking such as, eggs and breakfast, as well as steak and potatoes and dinner. First decide how much space you want to utilize for the griddle, then know if you want a gas unit, or our environmentally safe electric model. contact us for more details.
Every commercial foodservice business requires commercial sinks and faucets, as health codes help maintain regulations on how many sinks each restaurant must have for warewashing, employee handwashing, and to perform their daily cleaning tasks. Restaurants are usually rated for letter "A" being a standard for rating for a restaurant. Each and every sink in a foodservice environment must be paired with a commercialfaucet designed to optimize the usability of the sink station. Compartment sinks are vital for meeting health code requirements for proper dish cleaning and sanitization. These sinks have one to four compartments, with three-compartment sinks being the most common for washing, and sanitizing dishes.