Monday, April 8, 2019
If you own a commercial kitchen, sanitation should be at the forefront of your mind at all times. After all, variables like employee hygiene, equipment sanitation, and food storage can affect the quality and reputation of your products.
Want to learn more about how to keep your commercial kitchen sparkling clean? You're in the right place. We have all the information you need right here.
Keep reading to learn about proper kitchen cleanliness and sanitation. If you follow these tips, you'll protect your business and ensure the safety of your customers. Let's get started!
Bacteria and viruses are two of the most common causes of food poisoning. Reduce the risk of contamination in your commercial kitchen. Enforce strict sanitation practices for all employees.
These personal hygiene regulations should include, but aren't limited to:
- Wearing hair nets
- Keeping fingernails short and clean
- Wearing clean uniforms
- Avoiding jewelry
- Not smoking at work
- Not touching the hair, nose, or mouth during food preparation
- Tightly bandaging any cuts or scrapes
- Washing hands thoroughly following all restroom visits
Consider your daily production routine. You may need different hygiene and sanitation regulations for your employees. Make sure to strictly enforce these rules at all times.
Equipment Sanitation and Maintenance
Don't wait for a piece of equipment to have an issue. Schedule regular maintenance ahead of time. And keep in mind that each piece of equipment may call for a different maintenance schedule.
During this maintenance, take apart each piece of equipment and deep clean it. Replace any parts that look worn.
You should also call a professional to come in and service your equipment as needed. Regular upkeep will save you money in the long run by keeping your kitchen tools in working order for longer.
If you have pre-owned equipment in your commercial kitchen, make sure to ask the seller about its age and any previous repairs. This way, you can continue with its maintenance correctly.
Familiarize Yourself with State Regulations
To avoid running into trouble during your state inspections, familiarize yourself with the regulations and codes for your area. This way, you can feel completely prepared, even when the inspection is a surprise.
Focus on Food Sanitation and Storage
No matter what kind of food you produce at your commercial kitchen, careful storage is vital.
At every level of production, put a focus on food sanitation and storage. That includes proper refrigeration and heating temperatures, thorough washing of all produce, and the disposal of any expired goods.
Use the commercial kitchen sanitation tips above to keep your business running smoothly for years to come. Hygiene and sanitation will ensure that your products are fresh, delicious, and safe for consumers.
For the best results, remember to enforce strict personal hygiene practices for your employees. You should also schedule regular maintenance for your kitchen equipment. Familiarize yourself with your state's health code regulations to breeze through inspections.
Want to learn more about us and our high-quality commercial kitchen equipment? Contact us anytime. We'd love to chat!
Monday, April 1, 2019
If you're ready to live the sweet life, you can start an industrial bakery. According to one business aggregator site, there are more than 6,800 wholesale bakeries in the U.S. That might sound like a lot, but when you break the numbers down — that's less than 150 bakeries per state.
You can join this growing, $3 billion field and be top among your peers with an industrial or commercial bakery. And you can do it on a budget!
Check out our short, helpful guide to starting a bakery without a lot of dough.
Industrial Bakery Business Plan
The first thing you need when considering starting a baking business is a comprehensive business plan. You'll need a step by step outline of your short-term needs and long-term goals. Consider retail sales minimums for clients of a certain distance, and choose the most economical option to get your product to clients.
Don't forget to include your key item: your menu.
Will you focus on starting a bakery for one specialty product, or will you make lots of yummy treats?
Choosing Your Menu
The reason your menu is crucial to starting a bakery is that it will help you plan your market and your purchasing start-up costs.
For example, if you're specializing in cupcakes, you will want to find a supplier for ingredients for your batter and icing. If you're focusing on doughnuts, however, you'll need considerably more powdered sugar.
You don't have to have your menu set in stone, but it would be good to get your top items set so you can start shopping for equipment and ingredients. The only way you'll get the best deal from a supplier is if you buy consistently and in bulk.
Consider Pre-Owned Equipment
You can always buy brand new equipment for your industrial bakery, and we'd love to help you with that. But did you know you can buy pre-owned items for a heavily discounted cost?
Price-conscious bakers will want to check these out before committing big bucks to brand new machines.
Location, Location, Location
You've got to find a place to construct your commercial kitchen. An industrial bakery needs space for industrial sized mixers and enough venting for large ovens. Your employees will need to work safely and in a clean environment.
Many business owners starting an industrial bakery will lease their space early on, before buying or settling on a permanent location. This is a key tool for saving money as you get your industrial bakery going!
You might find that you need a bigger loading dock or more cold storage down the road. Be flexible, but stay within your budget until you have an idea of what your gross and net income will be over time.
Get Legal & Get Clients
Make sure to get all of your permits and food handling issues squared away with your local and state boards of health. This is an immutable cost and a necessary step to opening your industrial bakery!
Once you've set up your business through paperwork, machinery, location, and suppliers — now you can sell your delicious treats to retailers near and far.
Attracting clients won't be hard if you offer competitive pricing and find a great niche or specialty. There's plenty of business, you've just got to get out there and find it. Free samples go a long way!
Make Your Dream Real
You're hitting the market at a great time to profit, and we can help you get set up. We have consultants and machinery experts that can help you choose the most budget-friendly way to get your industrial bakery started.
If you want to learn more about how we can help you, please contact us today!
Monday, March 25, 2019
Commercial baking is as much of a science as home baking.
The ingredients are the same, the process is the same, the science is the same. You know how your product should look and taste, and you have to decide the best way to produce it.
Choosing a commercial bakery mixer may be the most important part of that process. The two most widely-used types of industrial mixers are horizontal mixers and vertical mixers. We're here to examine the features of each type and help you make that decision.
The Science of Baking
Baking has been a source of food throughout recorded history. Ancient bakers milled grain, added water, applied heat, and invented the first bread. Now we have scientific disciplines devoted to dough and batter quality.
We also have sophisticated machines that will analyze dough quality at different temperatures and will measure details like moisture changes and mixing speeds.
Horizontal Mixer or Vertical Mixer: Which One to Buy?
Some factors to consider when choosing a mixer are space availability, mixing speed, and the types and quantities of the products your company is selling. Here are some comparisons.
The footprint of these mixers tends to be larger than a vertical mixer, so you should measure your available space carefully. These mixers are very powerful and can handle thousands of pounds of dough at one time. These machines were originally popular in white bread bakeries.
These mixers can increase your energy costs due to their large capacity, but that capacity is why they are a popular choice for large bakeries. The largest drawback is the heat generated by the mixing speed. That heat can damage some doughs, so it's important to consider that when choosing your mixer.
One advantage these mixers provide is the ability to automatically offload the dough into troughs for transport. This can save employees a great deal of manual work.
Another advantage is that these mixers produce very uniform doughs, so you can count on a consistent quality level.
These are the most common types of commercial mixers. They emulate the type of stand mixers cooks use in their own kitchens. These bakery mixers can produce a variety of products, and allow the user to see the processes.
These mixers are less productive due to slower blade rotations. They also generally have a smaller capacity but the bowl can still be heavy and need mechanical help like a forklift to move it.
An advantage these mixers have is that the user can change the blades to produce different products. Another advantage of these machines is that ingredients can be added away from the mixer itself, so production is more flexible.
Some other factors to consider are ease of use, ease of cleaning, and versatility. Determine if you want to use your machine for more than one job, or if the machine will allow you to expand your product line.
Choose a machine to save time and money, and help keep your customers happy. Whether you are considering a vertical or horizontal mixer, we can help you make a smart decision now that can improve the future of your company.
Monday, March 18, 2019
Ever since a crafty engineer invented the electric mixer back in 1908
, cooks around the world have been trading in their daily arm workouts and ignoring their overly optimistic gym memberships.
Whatever you blend in your commercial mixer, you'll need the right attachments to get the job done. When half the job is automated, you might as well go all the way with a scraper attachment to keep that temperamental mayonnaise in check.
Keep reading for a breakdown of the most useful attachments for your commercial stand mixer.
Slicer attachments use a short, curved stainless steel blade at high speed to ensure clean, uniform cuts. This attachment minimizes the risk of traditional slicing by hand and saves major time. Adjust the thickness of your slices for chunky pieces of cabbage or potato chips 5/8-inch thick.
Shredders and Graters
These accessories usually pair with your slicer attachment. Just replace the slicer plate with one of these to grate mounds of cheese, carrots or ginger in no time. Shredder plates range from 1/2-inch to 3/32-inch for the ideal width for your recipe.
Turn meat and trimmings into tasty food paste ready for the fryer or grill top. Choppers are great because they don't mash or crush the food. This means all those natural flavors and colors stays in the product where they belong.
These sturdy urethane elastomer attachments help your commercial stand mixer become a multitasker! Keep the mixture off the side without having to stop your commercial stand mixer and scrape it back to the center yourself.
Channel that spinning electric momentum into flattening and cutting pasta dough. The hand crank is fun for a time, but this attachment means business.
Commercial Mixer Protectors
You spent the time to get the weight (in grams) of that almond flour just right. Keep all those light ingredients in the bowl with a splash cover.
Bowl guards allow you to add wet or dry ingredients to your commercial mixer while keeping the industrial mixing blades behind bars. This makes them great for those who enjoy having all 10 fingers.
While this won't make the bowl capacity any larger, it will keep your ingredients from sloshing out of the bowl.
Beaters are flat stainless steel attachments that can agitate anything from cake mixes and icings to thick and creamy mashed potatoes.
The bulbous shape of wire whips or whisks allows maximum blending of air into your mixture. Typically used for lighter products such as whipping cream, egg whites, butter, mayonnaise, or light marshmallow. Use whips with thicker wire for heavy duty applications.
The pastry knife attachment is used for more delicate applications, like pie or pastry dough. Cut butter and other ingredients in your commercial dough mixer while actively combining them.
We're Passionate About Your Bakery Needs
Want more information about commercial mixers, specialty bread equipment, and more?
Read more about us here
to find out why we're your number one source for quality bakery equipment. Then, contact us
to learn more about how we can help you stock your kitchen.
Monday, March 11, 2019
Baking is a precise art. If your commercial oven isn't heating right, you've got problems.
And if your ovens aren't functioning well, your product isn't top-notch.
Is your commercial oven baking food properly? Here are four signs that it might be time for a new oven.
The Issue of Safety
Always consider the age of your equipment. Look for any safety issues. Is the oven more than 15 years old? It's time to think about a new one.
Are there bare wires hanging out? Do you see missing switches? Someone could get shocked or burned. If your oven is old and there are visible signs of breakage and wear, it's time for a new oven.
New vs. Repair
Take a careful look at the cost of repairs. It's often hard to find the right parts available for an older oven. This makes for hefty repair tags.
If repairing the equipment is over 50% of the total cost of a new oven, that's a sign it's time to replace. Depending on your needs, a preowned oven
is a great option.
The new features on an updated oven also make it worth considering replacement.
Heat Around the Oven
It's always hotter in the kitchen when the ovens are on. But you shouldn't feel heat diffusing through the doors.
If you notice rising heating costs
and food taking longer than normal to cook, that could be a problem. Never hang heavy objects from the oven door. And, don't swing the door open and closed with a lot of force.
Place a piece of paper between the door seal. If the paper slides out, the seal is loose.
It's possible a new hinge or seal will do the trick. But if the oven is old and if there's still a problem after hinge replacement, it might be time for a new oven.
Are your cakes raw in the middle and overcooked on the edges? That could be a calibration issue.
A commercial oven takes a beating on a daily basis. Over time, the temperature you set on the dial may become mismatched from the actual oven temperature.
If you've set the dial to 350 degrees but the inside of the oven is 400 degrees, there's a calibration problem. The edges burn while the middle of the cake hasn't gotten hot enough to cook.
Put an oven thermometer inside the oven and test the oven at several temperatures. Your oven may need recalibration, or if it's old, you may need a new one.
Time for a New Commercial Oven
Buying a new commercial oven isn't always an easy decision. Consider the age first. If the oven is 15 years or older, it's probably more cost effective to buy a new one.
Repairs add up over time. You'll regret repairs if the bill adds up to the price of a new oven over the course of a few months or a year.
Are you ready to look at a new commercial oven? We can help! Feel free to contact us
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