True-Restaurant-Equipment
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Posts by True-Restaurant-Equipment
Maintaining your restaurant equipment
Thursday, March 11th, 2010Tags: cleaning procedures, Deep Fryer, maintenance, performance, quality, service
Posted in Deep Fryer, Restaurant Equipment, fryer guidelines | No Comments
Proper deep fryer techniques
Wednesday, March 10th, 2010Tags: Deep Fryer, fryer guidelines, fryer oil, fryer usage, oil breakdown, oil degradation, techniques, trans fat
Posted in Deep Fryer, Food Preparation, Fry Oil, Restaurant Equipment, fryer guidelines | No Comments
Pay attention when purchasing fried food from your vendors
Monday, March 8th, 2010Tags: fried food, fried foods, leaching, oil leaching, oil life, par-fried, par-fry, trans fat
Posted in Deep Fryer, Food Preparation, Fry Oil | Comments Off
Deep fry oils and how they effect health and taste
Sunday, March 7th, 2010Tags: canola oil, corn oil, grapeseed oil, healthy fry oils, healthy oil standards, peanut oil, safflower oil, sunflower oil, trans fat, vegetable oil
Posted in Deep Fryer, Fry Oil, Restaurant Equipment | Comments Off
If the Glove Doesn’t Fit…
Saturday, March 6th, 2010Tags: food prep, Food Safety, restaurant supply
Posted in Food Preparation, Food Safety, restaurant supply | Comments Off
To coldzone or not to coldzone, that is the fryer question
Friday, March 5th, 2010Tags: coldzone, Deep Fryer, flat-bottom fryer, open-pot fyer, Restaurant Equipment, tube-type fryer
Posted in Deep Fryer, Restaurant Equipment, Restaurant Management | Comments Off
Fried food still remains king and gets healthier
Thursday, March 4th, 2010Tags: canola oil, fried food, healthy choices, healthy fry oils, low-linolenic oil, omega-9, partially hydrogenated oil, soybean oil
Posted in Deep Fryer, Food Preparation, Fry Oil, Restaurant Equipment, Restaurant Marketing | Comments Off