C&T Design and Equipment Company, Inc.

Food for Thought
Courtesy of SEFA Dealers and Suppliers

COOKING
Convection Ovens
Convection ovens force heated air, via fans located on the rear oven wall, over and around the food racks. This provides more even cooking speed, better heat efficiency, and a better product--cooked more evenly and thoroughly. Oven temperature settings can be reduced from 25% to 75%. These ovens also accept heavier work loads for greater business volume.

Selection Guide - Convection Ovens
Meals Served
50 to 100	1 - ½ size convection oven
100 to 400	1 - full convection oven
400 to 750	1 - double convection oven
750 up	1 - double convection oven, plus 1 single convection oven

From 750 meals up, consideration should be given to mobile roll-in or drive-in style ovens.

Meat roasting capacity is doubled in convection ovens; casserole capacity is more than doubled; baking capacity is doubled, tripled and in some cases five times greater than in conventional ovens.

Using convection ovens instead of conventional ovens reduces energy requirements per pound cooked and at the same time increases production capabilities. Energy savings are especially dramatic when new reduced input convection ovens are compared with conventional ovens.

Microwave Ovens
Why Buy a Commercial Microwave?

Commercial Microwave Ovens:

Are more durably built and easier to operate
Are built with heavy duty power cords, commercial quality relays and overload switches
They can withstand heat and humidity build-up in your kitchen
They are UL and NSF approved
County health inspectors and Fire insurance policies require commercially approved microwave ovens.

When using the microwave:

Do not cook eggs in the shell. Do not reheat cooked eggs unless they are scrambled or chopped. Puncture the yolk before cooking eggs.
Do not heat oil or fat for deep frying.
Pierce the "skin" before cooking potatoes, whole squash, apples or any fruit or vegetable which has a skin covering.
Casseroles and sauced items should be heated in straight sided containers.
Plastic, foam and paper plates should not be used when heating high fat or sugar foods such as barbecue as the heat from the fat and sugar may distort the plate.
Most foods heat better if they are covered. Covering retains the heat that has been created, reduces dehydration and helps keep the oven clean. There should be an opening for steam to escape from the food.

Convection Microwave Ovens
Combining cooking technologies, when applied appropriately, will result in high quality food products, reduced cook times and reduced steps in preparation. Convection and microwave cooking have both proven themselves as stand alone technologies. However, when both are used simultaneously, the operator produces food in a reduced time frame that has a better appearance.

Steam Cooking
How Steam Cooking Works
Steam is an extremely efficient heat transfer medium. It carries a great deal of energy which readily transfers directly to food (in steamers) or indirectly through a heat transfer surface (such as a kettle wall) and then into food. Steam is water (a liquid) that has been converted to its gaseous state by the application of heat energy. Heat energy typically is measured in British Thermal Units (BTUs). The BTU is defined as the amount of energy required to raise the temperature of one pound of water by one degree Fahrenheit at sea level. It takes only 180 BTUs to raise the temperature of one pound of water from 32°F (0°C) to 212°F (100°C), the point at which it starts to boil. However, to evaporate that same pound of boiling water into steam requires 970 BTUs. As a result, steam carries many times the energy of boiling water. Steam readily gives up that energy load when it condenses back into water (condensate) upon contact with the food.

Water and Steam
Always consider water treatment for steam equipment. Many service problems can be eliminated by purer water. Most steam cookers are operational on direct steam. When connected in this manner, a steam separator should be used to separate the steam from the condensed water. It is also best to install a steam pressure gauge on the incoming steam line before the final steamer connection.

Electric, Gas and Steam

TYPICAL PREHEAT TIMES FOR ELECTRIC COOKING EQUIPMENT
Broilers		15 - 20 minutes
Fryers		Average 6 minutes
Grills		to 325°F 5 - 8 minutes
Tilt Fry Pan		10 minutes
Steam Kettle		10 - 15 minutes
Compartment Steamer		10 - 15 minutes
Ovens
	Range	20 minutes
	Deck	40 minutes average deck
	Convection	9 - 10 minutes
Ranges
	Hot Top	50 minutes
	French Top	30 minutes
	Open Burners	5 minutes

Deck Ovens vs. Conveyor Ovens
A deck oven lends itself to a wider variety of menu items. They are simply designed and usually require less servicing. The deck oven does require a higher skill level to operate. Conveyor ovens reduce bake times and out-produce deck ovens due to the dynamic of forced air. They also offer increased consistency. Because no tending is necessary, conveyor ovens can be used by lesser skilled employees.

Pizza Ovens
The most important piece of equipment in any pizza operation is the oven. Pizza ovens deliver high heat, rapid temperature recovery and a high production environment. These "specialty" ovens range in size from countertop to large, multi-level floor models. The oven is an expensive investment, and selecting the proper one is crucial.
Some things to consider when selecting the right pizza oven for your operation:
How big a footprint is available for an oven?
What is the volume production necessary during the busiest shift?
What is the budget for equipment purchases?
Will more than one oven be needed, or is the unit stackable?
What is the skill level of the operator?
What is the available power source?
Will a ventilation system be required?

Tilting Skillets
If you are batch cooking pan fried, sautéed, or sauced products, a tilting skillet is an economical solution to your kitchen needs. If you are boiling or preparing large amounts of sauces in addition to the sautéed and pan fried products, your tilting skillet(s) could possibly replace your steam kettle or range stock pot. Tilting skillets can handle up to 40 gallons of sauces, stocks or soups.

WAREWASHING
What size dishwasher do you need?
To help determine what size dishwashing machine you will need, you must first determine how many racks of dishes per hour you will generate. Here's an equation that may help: # of pieces per person times # of persons per hour
divided by 20 pieces per rack = racks per hour required.

High-Temp vs. Low-Temp Warewashing
When thinking about changing to low-temp warewashing from high-temp, remember that you will still need 140° water. Heating water in your hot water heater is less efficient than using a booster heater. Also remember that the chemical usage is directly proportional to the water the dishwasher uses, and most low-temp units use a great deal of water. High-temp is still the most efficient and productive means of warewashing.

Nationwide, health inspectors require that dish machine rinse temperatures be verified to reach between 170° - 212° F, the range sure to kill bacteria. You must use a mercury filled thermometer to hold the highest temperature reached.

SINKS
NSF vs. Non-NSF
NSF, National Sanitation Foundation, is a non-profit organization that presents design criteria for food service equipment that is guided by sanitation and health requirements. NSF approved sinks are required to have a coved corner design. NSF approved sinks with a backsplash are required to have drainboards integrally welded to the sink bowl.

Things to Consider When Buying Sinks
Will the sinks need to be NSF approved? Significant NSF requirements for sinks:

Drainboards, when provided, must have a splash guard and must be welded to the sink.
Sinks are considered a food zone. Therefore, only 300 series, 200 series and type 430 stainless steel are the approved materials. (Type 400 & 409 stainless steel are not acceptable).

Consider the gauge of metal for your sink.
If you expect heavy usage or institutional use, consider purchasing 14 gauge stainless. If your usage is more "typical", 16 gauge will suit your needs. If budget is a consideration (and your honest evaluation is a non-institutional load), 18 gauge might suit you but check on sink depth, weights and potential bracing.

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