Tag: <span>refrigeration</span>

[ad_1]

Everyone likes a chilled cocktail, juice, or cool drink and it has to be chilled perfectly. As a restaurant or bar owner, you need to ensure that you deliver consistently chilled and tasty drinks every time. In order to do this, you need to invest in the best refrigeration equipment such as the Frigoglass HV362T. How does this commercial beverage cooler cool your drinks?

How does the Frigoglass HV362T cool your drinks?

The Frigoglass range of commercial beverage coolers is fitted with a digital thermometer which enables you to check and control the temperature at any time. You can monitor the temperature and rectify it if it changes due to external temperature conditions. It is manufactured with a reverse air system which controls the air movement within the unit. It also ensures that cold air is circulated inside the unit and warm air is kept out. For your safety, it has a built-in electronic voltage protection.

But can it keep a lot of drinks cool? The answer is yes. The Frigoglass HV362T is a double glass hinged door unit that is 1230 x 765 x 1981 millimeters in size and about 210 kilograms in weight. The gross volume for this unit is 1172 litters. This commercial beverage cooler has a capacity of 504 x 500ml bottles or 1008 x 330ml cans of drinks. It is able to chill each one evenly due to the reverse air system. All these drinks can be stored on the 8 shelves that the unit is supplied with.

In addition, this unit is great for display purposes as it has convenient pricing strips, a bottle shaped handle and the back panel can be branded with decals. The product display area is an abundant 1.35 square meters and the logo display canopy is a suitable size of 0.22 square meters. You can display enticing drinks or your business adverts on this unit to get your customers to buy more chilled drinks. Customers are drawn to bright and colourful food and drinks advertising that is designed to tantalise their taste buds.

The Husky’s Frigoglass HV362T is a formidable piece of catering equipment and is best suited for busy bars and restaurants that serve a lot of drinks on a daily basis. This unit is reliable and will deliver consistently chilled drinks every day. Keep your drinks and your customers chilled with the latest innovation in commercial cooler technology.

[ad_2]

Source by Stana Peete

[ad_1]

Your stainless steel or plain-colored refrigerator does not have to look boring all the time. In fact, you can do a lot of things to make it look quite interesting. One of the ideas that you might want to try is creating a door handle cover. This should help protect your fridge from finger prints.

Here are the steps on how you can make this project:

1. Buy your materials first. You need to buy one yard of fabric. Choose the type of fabric that will cling to the door handle well. Silk might not be a good choice since it tends to slouch and slide off. A good fleece fabric or felt fabric might work better for this project. Choose one with a design that can complement the design of your kitchen.

If you have an unused dress with a cute and attractive fabric, you can also use that. Recycling is definitely encouraged for this project. In addition to the fabric, you will also need your measuring tape, thread with the same color as your fabric, pins and needles, a pair of scissors and Velcro or hook-and-eye closures. If you have a sewing machine, you can use that to make your work easier.

2. Fold the fabric in half. Leave about 3 inches of margin from the fold and cut a strip with about 26 inches of measurement from there. Unfold the strip of fabric and place the printed side down. If you are using a sewing machine, prepare the thread. On the short edges of the strip of fabric, sew about an inch of hem. For the longer edge, sew half an inch of the hem. If your fabric is a bit stiff and you have trouble sewing the hem because it keeps opening up, you can try pressing it first. Use a steam iron to press the fabric.

3. Attach the Velcro or the hook-and-eye closure. Attach them on the long side of the strip. A strip of Velcro should work better since it is easier to attach on the handle of the refrigerator door. If you are using a hook-and-eye closure, mark the areas where you are going to place them. This way, they are parallel with each other.

4. Embellish if you must. You can try adding lace accents on the hems of the fabric. You can just use fabric glue to attach the lace accent. You can also add fabric jewels or stones for additional décor. Embroidery is also a good option.

5. Now try the door handle cover on.

[ad_2]

Source by Alan Cassidy

[ad_1]

Restaurants worldwide use various techniques to preserve food depending on factors like the ingredient, the climate, taste required, etc. Our ancestors have used various preservation techniques like canning, drying, pickling and many more, which are still being used in today’s modern world. Let’s have a sneak peek at the top 10 food preservation techniques ranging from ancient methods to the modern day of food preservation.

Ancient techniques-

There are various ancient techniques which are still useful in today’s world. Food preservation of the olden times most commonly used salt, oil, sugar among many other basic ingredients for preservation. It is also quite often said that these methods preserve food longer in comparison to present-day techniques.

Drying- Drying is a technique carried from the ancient times till now and it involves removing the moisture from the food until there is no moisture enough to breed microbes. It is mostly done for preserving certain vegetables, fruits, meats and many more. It can be done in various methods ranging from simple to using heavy equipment.

Fermenting- This method involves producing ‘good bacteria’ to inhibit the ‘bad bacteria’ from breeding. Fermenting is usually done on fruits (like grapes to produce wine), meat (like cured sausage, dairy products (like producing yoghurt). Although the method seems easy, it involves paying attention at different levels for different products.

Pickling- Pickling involves soaking meat, vegetables, or fruits and the like in a solution made of oils, salt, acid etc. Pickling can be tedious as it involves making the solution in the right concentration as well as taking good care of the product once it’s pickled. This method is usually combined with other methods like fermenting, canning, or refrigerating as pickling alone may not work out.

Dry salting- This method involves covering food in a very high concentration of salt. This method is one of the earliest forms of food preservation and is also considered tastier and fresher when compared to canning. Salted vegetables and meat were highly used during the 20th

Cellaring- This method is also one of the earliest forms of preserving wherein the food is stored under specific conditions like high humidity and a light- controlled space. Many grains, nuts, vegetables etc. have been stored in this way across the world. It is also one of the easiest methods of preservation.

Although there are plenty of ancient techniques used in food preservation, hotels these days prefer the modern and easier techniques.

Refrigeration and freezing- This is the most commonly used among the top 10 food preservation techniques. Refrigeration helps in slowing down the process of bacterial breeding while freezing helps in completely cancelling the process. Almost all kinds of foods are frozen except fruits, unless for specific requirements or recipes.

Freeze drying- Freeze drying is much more intense than normal freezing and does not affect the taste as such. This technique helps in removing the moisture completely from the food by turning it into ice first and then into vapour. This is widely used in making instant coffee.

Carbonated water- This method is usually used for the preservation of carbonated drinks, as the name suggests. Carbonated water is nothing but carbon dioxide dissolved in water under pressure. The oxygen is completely eliminated from the water so that no microbial growth is encouraged.

Chemical food preservation- This is the most common method of food preservation and is also considered unhealthy to a certain extent. Even though, it is widely practised as it is much more economical and it also helps in preserving the food longer. Chemical preserves either eliminate or slow down bacterial activity or function as antioxidants.

Food irradiation- This is one of the latest methods of food preservation and it uses gamma radiation to kill bacteria. Food in packets is usually nuclear radiated and then sealed airtight. However, this method is not widely practised due to its expense.

Although new methods of preservation are coming up, very few countries have adopted it. India, in specific, still uses the conventional methods of preservation.

[ad_2]

Source by Priya M

[ad_1]

Threelac is a proprietary natural supplement that aids the body in ridding itself of yeast infections. Yeast infections are also known as candida.

Yeast Infections occur in the body when levels of candida albicans grow to high and uncontrollable levels. Small amount of candida albicans occur naturally in our body in the digestive tract, mouth and genital areas. Yeast infections can be caused by certain medications killing off healthy bacteria in the intestines. They can also be caused by illness and a diet high in sugar and processed foods. Symptoms of yeast infections include –

• burning, itching and redness in the genital areas (known as vaginitis in females and jock itch in males).
• lethargy, headaches and brain fog
• food and skin allergies
• digestive disorders including leaky gut syndrome.
• anxiety
• depression

Threelac is made up of three strains of probiotics. They are –

• bacillus subtilis – may help to eradicate harmful microorganisms in the intestinal tract, creating a healthier balance.
• enterococcus faecalis – formulated under strict laboratory conditions, this probiotic is part of the lactic acid group, which occurs naturally in the digestive tract.
• bacillus coagulans – may help balance cholesterol levels, improve immune response and aid digestion.

These three types of probiotics (live microorganisms) are formulated in a way that enables them to reach the intestines intact. This means that healthy micro-flora is returned to the intestines, restoring the gut’s health and helping to reduce yeast levels down to a healthy amount. Inner balance is returned to the intestines and body.

Threelac comes as a lemon flavored powder and does not require refrigeration.

[ad_2]

Source by Deborah Howarth

[ad_1]

Cooling towers are now becoming essential equipment in many industries around the world. Many crucial manufacturing processes now require cooling as an integral component. Thus, it is now impossible to think of an important industrial or manufacturing process without this equipment. These towers work on the principle of evaporative cooling, which causes the water to be exposed to the ambient air. This causes partial evaporation of the water and results in cooling. These towers are best for industrial processes that require cooling for long hours. Some of the industrial applications that require cooling are electricity generation, sugar manufacturing, air conditioning, refrigeration, steel manufacturing, petroleum refining and many more.

The industrial revolution hastened the pace of industrial manufacturing around the world, and increased the complications caused by heat, which was a byproduct of many of the manufacturing processes. The main challenge that engineers and technicians faced was the removal of heat. This led to the development of the first prototypes of such towers. These towers were originally made of wood. However, recent advances in technology have led to the development of cooling towers made from Fiber Reinforced Plastic (FRP) and Reinforced Cement Concrete (RCC) as well.

Today, many industrial installations in India utilize this equipment. Commercial cooling towers are also in vogue because location cooling is also becoming a necessity in addition to process cooling unlike the past years. The quality of water being used in this equipment is also of great importance. If this water is not utilized properly, then this could lead to the formation of harmful bacteria and algae, which could further complicate the health of the workforce. Moreover, if water is not treated properly, it could lead to scaling and could cause corrosion of the equipment and the installation itself. Cooling towers consume significant amount of energy. Therefore, wherever it is possible, industries can utilize fan less and fill less towers that rely on natural processes for cooling.

Many companies in India now manufacture world-class towers. Most manufacturers are now quality conscious and have obtained ISO certification to build some of the best equipment in the industry. These towers are also exported to other countries. Most manufacturers in India now utilize industry standard equipment and material in the manufacture of this equipment. Various quality inspections ensure defect free production. To summarize, such towers in India are now capable of meeting the requirements of the industry to a considerable extent given the increase in industrial needs of the country.

[ad_2]

Source by John Tweak

[ad_1]

Car air conditioning systems that blow warm on one side and cold on the other side usually have one of two problems. In this short auto repair article, a master automotive technician shares his experience, derived from working on air conditioners in Florida for the last couple of decades. This free information can be equally helpful to the do-it-yourselfer as it is to a consumer that knows the value of being informed when it comes to dealing with car repair shops. Read on for free car A/C help when the air is blowing warm on ONE side.

Usually cars that blow cold on one side of the dash and warm on the other side, are typically equipped with a dual zone climate control system. Dual zone systems allow the driver and front passenger to adjust respective temperatures to their comfort levels. There are two common causes of a temperature difference when both sides are set at the coldest settings, lets cover the first one.

Low Refrigerant

Automotive air conditioners which use 134A, usually hold a small amount of refrigerant compared to older automobiles that use R12. Car and truck air conditioners today are much more efficient than their older counter parts. The fact that 134A systems use less freon, means that a leak can more quickly affect the performance of an HVAC (Heating Ventilation & Air Conditioning) system. Due to the design of dual AC systems, low refrigerant is the leading cause of drastic temperature difference from one side of the dash to the other. Even well experienced car mechanics may be surprised to learn that as little as 4 to 8 ounces undercharged of 134A can make such a huge difference. The temperature from the left vent to the right vent can vary 10 to 20 degrees. The easiest thing to try is to top off the system or better yet, remove all freon and recharge the unit with the factory specified amount. In most cases after the proper charge of Freon is in the car, the temp will blow equally as cold like it should on BOTH sides!

What if that didn’t help? Read on to learn of another possible cause of the problem.

HVAC Door Issue

Dual zones supplying different temperatures from vents on either side of the dash is achieved by the use of small doors within the HVAC housing. By controlling the doors, the temperature of the air on the left and right can be adjusted to the desired comfort level. Many times the motor (or actuator) that controls the door for either side can fail or the door itself can break and prevent the temp. from being adjusted. Diagnosing this problem is more complex and can be a subject for another article. Thanks for reading. Hopefully, the free information provided here will help to remedy the problem of “AC’s blowing hot or warm from one side of the dash.”

[ad_2]

Source by Dennis Bandy

[ad_1]

For those of you who are familiar with Indian cooking or even Ayurvedic medicine, ghee or clarified butter has probably no secrets. However, a bit of history cannot do prejudice, and those who are new to it will appreciate its many uses as well as health benefits.

In the west, we are used to butter, which cannot be kept for very long as it will oxidize and go rancid, especially in higher temperatures. However, in India and many countries, where prior to refrigeration techniques, butter could never be kept, clarified butter or ghee is commonly used, for conservation purposes.

For ever, butter has been a major cooking ingredient, Indians and other populations have invented a unique process of cooking the butter using low temperature, while removing the water, lactose and protein parts from milk. The result is to obtain a perfect dissociation of liquid parts from fatty parts, which is then filtered and put into jars for long conservation purposes; and this is known as “ghee”.

There are several kinds of ghees and names for it: in India it is called “ghee” or “smel” or “gee”, in Egypt it is known as “samla”, in Morocco it is the “smen”. The main difference is the origin and preparation of the milks; in North Africa the use of goat or sheep is more common, whereas in Nepal it will come from the yaks and in India from cows and buffalos.

One of its benefits is that it can bear high temperatures without damages or go black, or even burn. It will blend evenly any food as well enhance the aromas of spices and herbs. One of the secrets in Indian cuisine is to start the dish by brewing the spices in the ghee prior to adding the other ingredients.

Another great advantage is that it does not take so much quantity as opposed to other fatty acids, such as oils or butter. About 2/3 of the usual quantity is enough when cooking with ghee, which is another very good reason for westerners to start using it. Ghee can be used freely in any recipe, either salty or sweet, with maybe the exception of using it as a spread.

Since lactose (milk sugar) has been totally removed, ghee is compatible with any regimen designed for people who react to it or have lactose intolerance. People suffering from allergies will benefit greatly from it overall, and it is a delicious alternative to margarines which are synthetic substitutes for butter, but far from a healthy one!

Ghee can be added to any dish as such, since it does not require to be cooked. It is delicious on rice, pasta, fish, vegetables, etc. and its slight hazelnut aroma will enhance most dishes tremendously.

If you plan to buy it, Indian as well as specialized groceries usually carry it, but you will find it online if there are none in your area. Another alternative is to look for organic ghee, so as to benefit from its natural healing properties all year around. It will last forever on a shelf provided that you keep the jar closed, and it needs no refrigeration at all.

It has so many uses that it overpasses the scope of this article, but you can do your own experiences and find its thousands of uses easily.

A little beauty secret: it is a great moisturer and chapped lips, hands, elbows, baby bottom and feet. Your skin will greatly appreciate and tolerate it well.

(c) Copyright – Suzanna Perkins. All Rights Reserved Worldwide.

[ad_2]

Source by Suzanna Perkins

[ad_1]

Caviar shelf life is something to be concerned about, especially if you get some of the more expensive varieties by the pound. It’s the time period that the best quality can be maintained without diminishing texture or flavor. Some caviar can be stored frozen for up to a year, and some others really should never be frozen at all, but should only be kept refrigerated. If you want to buy some caviar but are a little worried about caviar shelf life, here’s a list of the more popular varieties of caviar with their corresponding shelf life times…

This list assumes refrigerated storage in a temperature between 26-36 degrees F.

Beluga – 4-6 weeks

Osetra – 4-6 weeks

Sevruga (American) – 1 week

Sevruga (Russian) – 4-6 weeks

Transmontanus – 3 weeks

Sturgeon – 1 week, can be frozen up to 1 year

Paddlefish – 1 week, can be frozen up to 1 year

American Black – 1 week, can be frozen up to 1 year

Bowfin – 1 week, can be frozen up to 1 year

Ikura (salmon roe) – 1 week, can be frozen up to 1 year

Trout – 1-2 weeks, can be frozen up to 3 months

Whitefish (black or golden) – 1 week, can be frozen up to 1 year

Golden Royal – 2-4 weeks, may be frozen

Tobiko (all types) – 1 week, can be frozen up to 1 year

Capelin roe (masago) – 1 week, can be frozen up to 1 year

Vegetarian (made from seaweed) – unopened, can be refrigerated indefinitely

Escargot – 3-4 months in unopened tins, 2-3 months if opened

Keeping these caviar shelf life times in mind, you can now know just how much caviar to order for how many people and for how long it will stay fresh. As expensive as some of this stuff can be, you definitely want to enjoy every bit of it to the fullest.

[ad_2]

Source by Jesse Robinson

[ad_1]

One of the most challenging things throughout the history of mankind has been food borne bacteria. In the United States due to refrigeration, freezing, and additives in our food we have prevented the bulk of these challenges. However we are not without at least some problems. In considering all this the other night, I came up with a new device or invention idea that I’d like to share with the world, you first, since you are reading this article. Okay so, let me describe this new innovation and concept.

Picture a very thin device with a very strong wire center. Moving out from the wire on a vertical plane would be flexible ribs which were also very thin. Consider a fish skeleton for a moment, where the head would actually be an elongated thin spike. Since the wires coming off of the center are flexible they bend and would allow someone to push this device through meat, cheese, fish, fruit, and other food products. The feathered protrusions which are flexible would be coated with anti-bacterial substances which would interact and kill certain types of bacteria.

One would merely push this spike through the food prior to eating. Then they would lay it on a tray which would be charged electrically and also have various rainbow spectrums of light in the UV and LED range, which would finish off the bacteria making the small device ready to be used once more. Several of these little devices could be different sizes, and it would be yet another kitchen utensil used in cooking. It wouldn’t cost very much to make these, and we might even consider making them in bulk, and selling them at the grocery store, or even giving them away. Why would we give them away you ask?

Simple, imagine how much we would save on emergency visits to the hospital if no one ever showed up for a food borne illness anymore? Since these little devices could be made, perhaps a set for as little as $10-$20 for, they would more than offset the cost considering the number of Americans which are sickened or killed each year. And realize, in the United States our food is very safe, actually it is extremely safe, at least compared to the rest of the world.

If we could get the price to manufacture these down to five dollars, which I believe we could, what a wonderful gift to the world, and a great new start-up corporation to make a ton of money and solve a problem which has perplexed mankind throughout human history. Please consider all this and think on it.

Additional Reading and Case In Point:

As an update of the preparing of this article there was a great article in Homeland Security News in the “Food Safety Department” which was titled; “E-beam technology to keep food supply safe,” published on April 9, 2012, which stated; ” More than two million people a year, most of them children, die from food-borne or water-borne illness; more than one-third, or 1.3 billion tons, of the food produced for human consumption every year is wasted or lost because of spoilage.”

Yes, I’d say that makes my point of why we need the latest technology to solve this challenge, not just in the US but globally.

[ad_2]

Source by Lance Winslow

[ad_1]

Since a lot of people love to eat, many entrepreneurs view this is an opportunity for them start a business that can be quite profitable. However, setting up and opening a restaurant or food truck can be an expensive and time-consuming venture. If your heart is into succeeding in the food industry but don’t want to go through the hustle and bustle of opening a restaurant or food truck, starting a catering business may be your best option.

The good thing about opening a small catering business is that you can operate one right in the comfort of your home. This means you won’t have to spend more money on buying certain cooking or baking equipment and wares since you already have the basic items or even everything you may need for this venture.

To make sure that you are on the path to starting a small catering business the right way and to ensure its success, there are certain useful tips you can follow. These tips include the following:

Make sure you meet the local health and safety codes for home-based catering. Although you are not opening a restaurant, you still need to apply for and get a business permit or operating license. Learn about the process of getting one and the different health and safety codes that you will have to meet or pass as well.

Create a list of all the equipment and wares you need and make sure you have them. The equipment, wares, and supplies you will need for your kitchen will depend on your type of operation. If you plan on cooking your food at the venue’s kitchen for a particular event, you will only need the most basic commercial prep supplies in your home. The same principle will also work if you will be cooking from a mobile kitchen or creating a temporary kitchen at the event sites. In such instances, you will need mobile coolers or refrigeration units, basic kitchen supplies, steam table pans, kitchen work tables, disposable catering supplies and food carriers. You will have to invest in cooking equipment like a fryer, convection oven, and range (if you don’t have them yet) if you will not be using a temporary or mobile kitchen for the events you are catering. Since you are just starting, you can rent other items such as chafing dishes, catering display items, and table skirts. Once your business is going well, you can consider buying these items to save money in the long run by reducing your rental costs.

Invest in catering software. Using the right software for catering can help you a lot in keeping track of and managing your business. Catering software can help you quickly and effectively calculate your costs. It will help you become more organized with all the tasks and information that you need to manage since this will provide you a platform where you can document contacts, data, budgets, team schedules, activities, etc. Finally, with this software, you can come up with and present your clients with professional and impressive proposals.

Finally, work on getting clients for your catering business. Using catering software can already help you out in getting clients. Aside from this, come up with a solid marketing strategy, capitalize on your low profile (ie. sell your business as providing “the best homemade comfort food”) and offer tastings so that you can win some clients.

Learn more about optimizing the right catering software and other useful tips to have a successful catering business here.

[ad_2]

Source by Sasha Marin