How to Clean a Commercial Food Slicer

It is very important for you to make sure that your food slicer is cleaned properly. This will help prevent food poisoning and the growth of bacteria. You should also be very cautious when you are cleaning the food slicer. A commercial food slicer can cause a major injury if it is not cleaned properly. Below is the step by step process of cleaning your food slicer:

Turn Off The Power
You will need to unplug the machine. Stretch the cord and lay it in an area that is dry and away from the rest of the machine. You may also want to consider using a piece of tape to secure the cord.

Lower Blade 
Bring the blade adjustment to “0” so that it is flush with the rest of the machine to prevent cutting yourself.

Wipe Away Residue
Get rid of most of the visible reside, gently wiping the blade, loading tray, base and all the corners and cracks.

Cleaning The Slicer
Fill your container with warm water and add some detergent. Consult the owner’s manual and follow the instructions for cleaning the food slicer. Wash every part of the slicer that came in contact with food. Clean from top to bottom and replace water if necessary.

Sanitize The Slicer
Make sure that you rinse all of the detergent from the slicer. After that, you will need to sanitize it. An easy way to do this is by spraying the meat slicer with a water and bleach solution, usually 2 caps full of bleach for a bottle of water.  If you do not have a sprayer, create a solution of water and bleach in a container and wipe the flood slicer with that.

Storage
Once the commercial slicer is sanitized, wipe excess water off with a paper towel. Use the slicers cover or a trash bag to make sure it does not accumulate dust while it is not being used.

Find commercial food slicers and other cleaning supplies for restaurants at Discount Restaurant Supply.

Steps for Setting up A Successful Buffet

Ever see those beautiful buffet tables and banquets and receptions and wonder why your buffets at holidays and special occasions seem so unorganized. Maybe you wonder why the buffets at your events cause such a hold up and take so long to get through. Here are a few steps to help you create a successful buffet table.

Choose an Open and Central Location

Open and central locations are always best for a buffet. Placing a buffet in the center of a room or a good distance away from the walls will allow two lines to form on each side of the tables. This prevents long lines from forming. The tables should be placed in an open area so that guests do not have to crowd between furniture or other fixtures while trying to manage a plate of food.

Set Up Tables and Basic Equipment Far In Advance

Although the food should be brought out as close to the start of service as possible, tables and equipment should be set up well in advance. Setting up equipment and tables early will reveal any problems before guests arrive. This also provides enough time to remedy any problems. It is normally best to set up everything hours or a day before service.

Create Separate Stations for Drinks and Special Items

Beverages should be separated from the buffet in order to prevent a large mess. Cups could easily be spilled on tables or into the food trays. Buffet items that require extra work or a dedicated server should also be separated from self-serve trays so that there are no bottlenecks along the main line.

Arrange Hot or Chilled Trays at the End of the Buffet

It could take a long time for guests to make it from the start of a buffet to the end. Placing chilled or hot items at the end means they will make it to a table without changing temperature dramatically. This provides a better experience for guests.

Place Dishware at the Start of the Buffet

Serving dishes like plates or bowls should be placed at the start of the buffet and away from food. This allows guests to pickup dishware and get immediately into line. Scattering dishware across the whole buffet can be confusing for guests and could cause sanitation problems if food is dropped on a stack of plates.

Arrange Utensils at the End of the Buffet

The final step is to arrange utensils at the end of the buffet. This makes it unnecessary for guests to constantly balance silverware on a plate while reaching out for food or navigating through the line. Placing extra napkins at the end will help as well.

By taking these steps, your guest will be able to move quickly through the buffet to get to the delicious food as quick as possible. For added appeal, try displaying food at different heights and use decorative service ware. If you need some supplies to get your buffet ready, check out our catering supplies at Discount Restaurant Supply.

Have any other tips for setting up a buffet? Share it with us by commenting below!

Panini Press Buying Guide: Features to Look For

With a slew of Panini presses available on the market, it can be difficult to choose one that is right for your
business. Here are a few key features you should look out for when shopping for a Panini press:

• Temperature Control
Most commercial-standard Panini presses will have an adjustable thermostat. High-end presses will carry clearly marked thermostats with a wide range of temperatures. This not only increases the versatility and usability of the press, it also allows for minute adjustments, which can make a huge difference in end product. The Admiral Craft Panini Grill (SG-811E-F) and the Globe Bistro Panini Grill (GSG10) offer temperature control up to a whopping 570° F.

• Removable Catch Tray 
Removable catch trays – sometimes called drip trays – are essential for effective workspace cleanliness. They prevent large messes on counter tops, and make cleanup much easier. Many catch trays, especially those made out of stainless steel, are also dishwasher safe. Aside from cleanliness, catch trays assist in fat drainage for users who prefer healthy grilling, or would simply like to have the option. The Globe Sandwich/Panini Grill (GPGDUE14D) comes standard with a stainless steel catch tray.

• Floating Hinge
Floating hinges allow the Panini press to be closed at a variety of heights, thus accommodating a number of sandwiches and bread types. Many floating hinges are spring hinges, and offer adjustable tension. In this way, the cook is in charge of the amount of contact and the pressure of contact between the sandwich and the grill's upper plate. The Globe Bistro Panini Grill (GSGDUE10) offers a floating spring hinge with adjustable tension.

• Grilling Surface
There are a number of factors to consider with regards to grilling surface. These include the grilling surface area and the material the grill surface is made out of. Cast iron grilling plates are commercial favorites. Well-seasoned cast iron plates improve with age, last a lifetime, and are easy to clean. Their excellent heat retention abilities allow for a uniform cooking temperature across the entire grill. The larger the grilling surface, the more food can be cooked at one time. Combining a large surface area with cast iron material creates a precision cooking tool that is both cost- and time-effective. The Globe Panini Grill (GPG1410) and the Globe Bistro Panini Grill (GPG10) both have high-quality, well-seasoned cast iron plates with large surface areas.

The Panini press is a wonderful investment for a commercial cook, and can be a versatile tool in the right hands. It is important to consider all the features of a Panini press before choosing one that is right for you. Let us know if we missed any aspects in a Panini press you are interested in via the comments below.