Options to Consider When Buying a Commercial Ice Machine

Sizing of your ice machine

Ice machines are sold based on their production capacity, which is the total pounds of ice produced in 24 hours. For a restaurant, the recommended production capacity is 1.7 lbs per customer. For a salad bar, the recommended production capacity is 35 lbs per cubic foot of display.

With bars/cocktail lounges the recommended production capacity is 3 lbs per customer. For hotels, the recommended production capacity varies based on if guests are allowed to fill ice chests, however the standard is 3 lbs per room.

 

Self contained or Modular

Self-contained ice machines both produce and store ice within the same unit. They take up less space than a modular ice machine.

Modular ice machines produce large amounts of ice very quickly. These ice machines only produce ice, so therefore you would need to purchase an ice storage bin to store the ice produced. A lot of commercial kitchens prefer modular ice machines due to the large amount of ice production.

 

Size of Ice Bin

Based on the production capacity that you select for your ice machine, you will need the proper size bin to store the ice produced. For example, if you have an ice machine that produces 336 lbs per 24 hours, a good storage capacity for your ice bin would be 242lbs. The amount of ice used each day factors into the storage capacity of your ice bin.

 

Different types of ice

There are many different forms of ice that can be produced by your ice machine.

  • Cubed ice comes in full and half size. This type of ice is ideal for mixed drinks, carbonated beverages, ice dispensing, and banquet services. Smaller cube size is recommended for optimum liquid displacement.
  • Nugget Ice is soft, cylindrical, and slow melting which makes it the ideal chewable ice. This form of ice is popular with restaurants for carbonated beverages, food displays, and ice dispensing. Nugget ice helps cool drinks rapidly and maintain their flavor without watering down the beverage.
  • Flake Ice is popular when used for salad bars, seafood and meat displays, and blended cocktails. This form of ice has a fast cooling power with low production costs and helps maintain the hydration of food on display for long periods of time.
  • Gourmet Ice is ideal for bar use, waitress stations, banquet service. They are known for their non stick qualities and slow-melting design.

 

 

Air cooled or water cooled

Air cooled machines are more energy-efficient and use much less water than a water-cooled ice machine. However, they require adequate space for air to circulate. Water cooled ice machines are better for operations that feature higher ambient temperatures.

 

Should you have any questions or if would like to know more about Commercial Ice Machines, feel free to contact us at webinfo@kamranco.com 

 

Mastering Your Salamander to Level Up Your Kitchen!

Salamander Broilers, commonly found in commercial kitchens, are a kitchen master’s must-have piece of equipment for finishing off their creative dishes. Designed to be powered by either gas or electricity, the salamander broiler is usually used for grilling, melting cheese, toasting, and browning dishes. Due to its intense heat, it is necessary that any plating and utensils placed inside are heat-resistant type. Popular brands are Vulcan, Garland, and Southbend.

 

How to use a Salamander Broiler!

What makes the salamander broiler stand out is its ease-of-use. Despite the extensive selection of salamander broilers available, most of them follow the basic steps outlined below.

  1. Properly heat before using. This may seem like a simple step, but it is important that you allocate enough time for your broiler to heat up properly before using. Not doing so may prevent your food from cooking the way you want it.
  2. Take advantage of the dual or multi heaters. Most salamanders have dual or even multi heaters to allow multiple foods to cook at the time. This way you can have foods that cook at different speeds in at once which saves you time and ultimately money.
  3. Use the adjustable flue risers. Same concept as above, multiple foods may require different finishing touches. By adjusting the flue risers to the specific height required, you will be able to finish off your food exactly as intended.

In three basic steps you are ready to cook but a true kitchen master utilizes their salamander broiler to its full potential by precisely combining the use of heaters and flexible risers described above.

 

Maintaining your Salamander Broiler!

To ensure a long life for your Salamander Broiler it is important to follow the basic steps listed below. Make sure whoever is responsible to clean the salamander broiler at the end of the day is properly trained. Frequency of cleaning depends on how often your salamander broiler is used. The more you use it the more frequently you will want to clean it to ensure it is fully functional for years to come.

  1. Turn off and cool off. Ensure that your salamander broiler is turned off and completely cool before starting the cleaning process. Cleaning while your broiler is still hot may cause injury or harm.
  2. Remove removable parts. Carefully remove, clean, and soak the removable parts. Designed to catch residue such as grease and scraps. If melted foods are caked on make sure to soak in soap and water before scraping off. A scraper tool should be used.
  3. Clean the stainless steel. Remember that most salamander broilers are situated above other pieces of kitchen equipment. It is important that the exterior stainless surface is also wiped down with soap or a special liquid intended for stainless steel. Use a towel or rag and never use steel wool to clean the exterior surface.

 

Mastering your Salamander Broiler!

Now that we have gone through these simple steps, you are ready to begin your journey onto mastering the Salamander Broiler. By frequently repeating these steps you will be on you away to creating masterful delicacies for your customers to enjoy.

 

Should you have any questions or if would like to know more about Salamander Broilers, feel free to contact us at webinfo@kamranco.com.

 

CSNA 65th Annual Conference

Come see us at the California School Nutrition Association’s 65th Annual Conference! The conference is from Thursday November 9th to Sunday November 12th at the Sacramento Convention Center. The address is 1400 J Street Sacramento, CA 95814.

The theme this year is Happy Healthy Days, representing the 1950’s style. We will be at Booth 614, so come stop by for free gifts and our raffle! We will also be attending the President’s Party on Saturday November 11th.

The conference boasts great speakers presenting informative, educational, and awesome sessions. The pre-conference tours are being planned keeping in mind Sacramento’s rich agriculture.

More details to follow as the conference approaches. We look forward to seeing you there!

 

Southern California SNA Fundraiser – A Night at the Museum

Come see Kamran & Company, Inc. on Thursday October 19th, 2017 for the Southern California School Nutrition Association 33rd Annual Fundraiser! The fundraiser starts at 5:00pm and ends at 10:00pm. The theme is A Night at the Museum, it will be a Great Gatsby-era bash. There will be a costume contest for 1920’s era gala. Come join us for a night of fun, food, music and friends!

The fundraiser is located at the Orange County Museum of Art on 850 San Clemente Drive in Newport Beach, California 92660. More details to follow as we get closer to the date.

 

A Basic Guide to Understanding Combi Ovens

 

 

A Combi Oven, like a swiss army knife, truly is a versatile and sophisticated tool to have. As the name implies, a Combi Oven is the combination of a Convection Oven and a Steamer. The result, other than saving kitchen space, is 3 modes of cooking in one oven.

Convection Mode: Forced dry heat pushed by fans that evenly distributes heat around and into the food being cooked. This also means that, since the dry heat is being “forced”, a faster cook time is naturally achieved.

Steam Mode: Injects water into your oven to create a pressureles steam that works well with foods like vegetables, potatoes and fish.

Combi Mode: Is a combination of both Convection and Steam. The gist is combining convection dry heat and pressureless steam to maintain ideal humidity levels so you get the most control of the moisture levels in your food.

Saving space and granting you with multiple cooking capabilities, the combi oven is well worth the initial investment. Its functionalities allow you to cook food to an exact temperature, humidity, and time through easy-to-use configurations. Ultimately this gives you the freedom to create the ideal cooking environment to ensure the best yields for your food.

 

If you are interested in learning more about Combi Ovens or would like to attend our next live demo, please call us at 805-963-3016 or contact us at webinfo@kamranco.com