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How to Take Care of Your Commercial Kitchen Equipment

Commercial kitchen equipment has come a long way. Sophisticated pieces of equipment, from grills and sizzlers, to ovens, to even refrigerators, have better safety mechanisms and environmentally-friendly features that are more accessible to restaurant owners than ever.

However, these appliances can still fail you and even cause potential hazards. Even though they are built to withstand frequent, prolonged use and have numerous safety features, poor maintenance can still shorten their lifespan and force you to spend on new appliances.

The good news is that this doesn’t have to happen. Many studies have shown that chains who have set in place standard procedures in taking care of their equipment spend less on maintenance and repair. Here are a few ways to take care of your commercial kitchen equipment:

1. Set up a proper maintenance program

Commercial stove ranges and ovens are two of the most prominent examples of sophisticated appliances that could rust or be rendered useless in a short time. However, the same could be said for any appliance in the kitchen.

Even though you think you’re going through every part of your business in thorough detail, chances are that you’ve overlooked one of the most important aspects in restaurant ownership: systems maintenance.

The reality of running a restaurant in Singapore is that maintaining your equipment and facilities is just as important to your guests’ dining experience as the actual preparation and cooking of ingredients. This makes a solid maintenance plan key to any good restaurant.

A solid maintenance plan includes both daily, weekly, and monthly checklists to make sure your commercial kitchen equipment stays in good condition, and is comprised of four parts: reactive workflow, preventive and routine program, tracking system, and finally, the contracted repairmen.

2. Assign the designated contacts and point person/s in case of repairs

This is the first part of your maintenance plan. As much as possible, everyone in your employ should know how to handle the Singapore commercial kitchen equipment appliances as well as briefed on tracking the information (e.g. the nature of the problem, how long did it take to get fixed, what needed to be replaced).

These measures, ranging from making the necessary emergency repairs to taking preventive measures to minimize the damage, to tracking information such as unit models, manufacturers, and repair costs, in a spreadsheet or management program, will be the saving grace of your restaurant.

When it comes to briefing your staff on how to handle emergency situations in the kitchen, be sure to include everyone in the practice drill. The briefing should also include the use of safety equipment, such as fire extinguishers and blankets, in the kitchen.

Having a list of emergency contacts is vital in any maintenance plan. This is because you may not always be there when an emergency arises, and even you as the owner may sometimes forget who to call or what to do.

3. Familiarize your kitchen’s layout and practice routine maintenance

Once your doors open for the day or night’s service, you will have very little time to Google “how to fix your fryer” or “emergency kitchen equipment repairman” simply because you don’t have the prior information or previous contacts.

For instance, when you do clean or defrost your refrigerator, be careful with the ice pick or sharp objects. As much as possible, avoid using them to remove anything stuck in the ice. The last thing you want is a very expensive repair job because the coolant has escaped the system.

You should also sanitize them at least twice a year. Even though the cold temperature prevents bacteria and mold from spoiling your meats and other ingredients, cleaning them should be routine.

4. Read the manuals

Don’t throw them away! As a restaurant owner, you should take the time to learn about how each one of your appliances from Singapore http://www.alpscreative.com/ works. This is best explained by the manual, or if you ask early enough, your salesperson should be able to explain this to you in full detail.

Most suppliers will be happy to provide the manuals along with the appliances whether they are brand new or secondhand. As much as possible, contact your kitchen equipment supplier in Singapore and questions about how the equipment works and what should be done to maintain it.

5. Buy only from trusted dealers

There are different advantages as well as disadvantages offered by buying from different suppliers. For instance, buying your kitchen equipment secondhand allows you to save money and stay within your budget, which frees that certain amount up for something else that your kitchen needs.

Meanwhile, buying your equipment brand-new ensures that your stove, grill, etc. comes into your kitchen in peak condition and minimizes any chances of it not working once you install it in your work station for the first time. If you decide to do so, be sure to check if the supplier will also provide free delivery and installation, as well as a sound warranty.

Whether the disadvantage comes in terms of expense or the possibility of needing repairs and constant maintenance, what is important is that you know your kitchen equipment supplier and that the sales representative is willing to help you by providing much needed information.

Even though maintenance seems pointless at first, doing routine checks is much better than risking to break the bank for every emergency repair. The resulting longevity thanks to regular scheduled maintenance reduces the costs of upgrading them or even replacing them entirely.

6 Healthy Tips for Leaner Bbq Season

The all-year round sunny weather of Singapore is always ideal for outdoor grilling. When the family is together and the weather is just warm and cosy, we just want to relax, unwind, and just have fun. Well, what would be a better way to enjoy an outdoor get-together than with a barbecue party? You can either hire a bbq catering service provider or do the grilling your own.

But before you start hitting the grill, we have a couple of tips for you to help you enjoy your otah and satay party while keeping everyone in the family lean and healthy.

Healthy Tip No. 1: Bold Ingredients for Stronger Flavours

Using bolder ingredients mean more flavour for a quantity of less. Here are some flavouring for sauces and marinades that won’t give you too many fat grams and calories.

    • Worcestershire Sauce: Two tablespoons contain 30 calories, 390 milligrams sodium, and zero grams fat
    • Tomato Paste: Two tablespoons contain 30 calories, 20 milligrams sodium, and zero grams fat
    • Soy Sauce: Two tablespoons contain 20 calories, 1,150 milligrams sodium, zero grams fat
    • Molasses: Two tablespoons contain 120 calories, 40 milligrams, zero grams fat.

Healthy Tip No. 2: Little sweetness is Good, But Too Much is Never Better

Adding a bit of sweet ingredient, like sugar or fruit juice, to the marinade or sauce is fine. It enhances the flavour and balances the intense flavour of bold spices. However, too much of the sweet ingredient easily burns the fish, meat, or vegetables when they are grilled over high heat.

Healthy Tip No. 3: Take the Skin Off When Grilling Chicken

Half the fat in chicken thigh and breast is found in the skin, which is why it’s much healthier to have your chicken skinless. You can order from a bbq wholesale provider skinless chicken parts or personally remove them with your own hands. Just make sure you take the skin off before marinating your chicken as doing it after will strip away all the flavour from the marinade, rubs, and seasonings. After taking off the skin, marinade your skinless chicken for at least two hours in the fridge. Drain the marinade off from the Singapore bbq catering delivery, and then cook the chicken over direct heat. Constantly check the chicken’s thickest part to ensure your chicken barbecue is perfectly cooked.

Healthy Tip No. 4: Throw in Some Veggies

One of the best parts about grilling veggies is that they’re quick to cook, and most of them taste better when grilled than cooked in any other way. To enhance the flavour, you can marinate your vegetables as well. If you don’t have much time for preparation, just coat them so slightly with canola or olive oil. The trick to achieve perfection over grilled veggies is cutting them into sizes that cook well on the grill. When cooking over medium heat, turn them frequently and they’ll be usually done in about eight to ten minutes (or less, depending on the vegetable). Wait for light browning and grill marks to develop before removing them from the heat.

Healthy Tip No. 5: Serve Barbecue in Sensible Size

Encourage healthier dining by serving your grilled meats in smaller but sensible portions. For example, you can have:

    • Filet-mignon-sized steaks instead of the typical 10- to 15-ounce steaks.
    • Quarter pound burgers, made with lean ground sirloin, instead of ½ pound patties.
    • Cut sausage lengthwise instead of grilling them whole.
    • Alternate meats cut in smaller cubes with vegetables for kebabs.
    • Thinly slice larger cuts of barbecue meats. Let the oil drip by resting the meat for 10 minutes before serving them to your family.

You can ask these specifics to your bbq catering provider if you opt for a catered get-together.

Healthy Tip No. 6: Tenderize Meats with Marinades

When tenderizing meat, use low-fat marinades with acid ingredients to breakdown tough fibres. Apart from its tenderizing abilities, marinades add flavours. However, remember that its power to tenderize meat is only to about a quarter of an inch deep. That’s why it is important to make sure that the meat is completely submerged into the marinade.

Many people in Singapore love to barbecue. And like any type of cooking, it’s important to be always healthy and fit even when indulging into these kinds of food. With these healthy tips, it should be now easier for you to prepare your family a hearty barbecue meal.