More Restaurant and Food Service Supplies

Here are our Group 1: product lists. (Items are in alphabetical order):

• Restaurant Supplies List 1
• Restaurant Supplies List 2
• Restaurant Supplies List 3
• Restaurant Supplies List 4
• Restaurant Supplies List 5
• Restaurant Supplies List 6
• Restaurant Supplies List 7
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Group 2:

• Restaurant Supplies List 1
• Restaurant Supplies List 2
• Restaurant Supplies List 3
• Restaurant Supplies List 4
• Restaurant Supplies List 5
• Restaurant Supplies List 6
• Restaurant Supplies List 7
• Restaurant Supplies List 8
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Return to Cooking, Restaurant and Diet-preparation home page

We offer Quality Restaurant anf Food Service Supplies, including: Wholesale Restaurant Supplies, Hotel Supplies, Cleaning Supplies, Catering Supplies, Concession Supplies, Mexican Restaurant Supplies, Janitorial Supplies and Church Supplies

Products you will find on this web site include:

Dining Room Supplies
» Bowls
» China
» Flatware
» More...
Disposables
» Bags & Can liners
» Food Service
» Paper Towels-Tissues-Napkins
» More...
InstaOffice
» Binders & Binding Supplies
» Calendars, Planners & Briefcases
» Cash/Check Handling
» More...
Janitorial Supplies
» Bathroom Supplies
» Carts
» Cleaning Supplies
» More...
Kitchen Supplies
» Apparel, Kitchen
» Bakery Supplies
» Bar Supplies
» More...
Restaurant Equipment
» Bain Marie Heaters
» BBQ Machine
» Booster Water Heater
» More...

Manufacturers/Brand names you will find on this web site:

» Anchor Hocking Glassware
» Bagcraft
» Bon Chef
» CAL-MIL Plastic Products, Inc
» Crestware
» Dinex International, Inc
» Georgia Pacific Dixie
» Global Industries, Inc.
» Hammermill
» Hon Company
» Hunt Manufacturing Co.
» Imperial Range
» John Boos
» Nemco Food Equipment
» Panasonic
» PVI Food Service Inc
» Rubbermaid Commercial
» Server Products
» Somerset
» Sweetheart Cup
» Tennsco
» Tiffany Industries
» Vita-Mix
» Wells
» Xerox Corporation

Specific examples of products you will find on this Web site:

Dishmachines:

“What the heck is a dishmachine? You mean a dishwasher, right?” No, I mean a dishmachine. The primary function of this product is sanitizing dishware. In a small operation the primary “dishwashing” function is done by the operator with a pre-rinse spray nozzle over a scrap sink or a garbage disposal. Then, the ware is run thru the machine for sanitizing. Let’s look at these machines from the smallest to the biggest. We will also discuss “capacities”.

First, lets look at some terms:

Pre-rinse –As stated above, it may be done manually by the operator. On a larger machine you can get a separate tank that sprays huge amounts of water, normally around 110°-120° F. (Also known as a pre-scrapper) You want this water a little cooler than the wash so that you do not bake on foods, primarily protein products.

Wash – This function is used in all machines. It is where water, typically at 150° F, is sprayed over the ware to remove any remaining food soil left after rinsing.

Power rinse – This optional feature sprays water, normally around 160° F over the ware after the wash cycle. It is normally used to increase the temperature of the ware so that when complete, the ware will be hotter and able to dry quicker. In rare cases more than one power rinse section is specified.

Final Rinse – On a “high-temp” machine, this is where fresh non-re-circulated water is sprayed over the ware, at a minimum temperature of 180° F. The temperature is critical because it is this temperature that ensures the ware is bacteria free. Any final rinse temp below that will get red-tagged by the health inspector. If the machine is “low-temp” it means that the water temperature is 140°, but there are injectors that use chemical agents for sanitizing.

Undercounter machines can be either built-in or free-standing. They are designed for low volume applications, such as small restaurants or nursing homes, with around 25 seats or beds. Anything much larger than this will need to upgrade. The cycle time, depending on model and manufacturer is around 2-3 minutes. So, stated capacity would be between 20-30 racks per hour.

Now would be a good time to discuss rated capacities. When you are figuring the capacity for a dishmachine, specifically an undercounter or door-type, you cannot do a straight-line calculation. You have to factor in the load and unload times. If there is a three-minute wash-rinse cycle time, you have to allow for opening the door, removing the rack and loading the new rack. This could increase your time quite a bit. You just need to be aware of this when sizing the equipment.

Door-type machines may be either hot water or chemical {sanitizing}. Like the undercounter, there is a wash and rinse cycle. With significantly increased water volumes over the ware, the cycle times are shorter, most are about 1 minute, total. Again, don’t forget the load and unload times. They may be installed in a straight line with the soiled and clean dishtables, or they may be installed in a corner with the tables going down two walls. There are also some companies, such as Insinger, that offer door-type machines with extra height so that you can wash taller items.

Conveyor machines are the most flexible. You can order them as small as 44” in total length, up to machines that are ten feet long. You can specify these with the customers needs matched to the machine. By adding a pre-wash you can eliminate the need for the flexible spray hose and the labor to manually clean the ware before washing. By adding power rinse units you can get the temperature of the ware higher to facilitate quicker drying.

A common mistake made by specifiers is to try to fit a dishroom into a space too small for the equipment. When you are sizing, don’t forget to leave enough room for a soiled dishtable that is big enough to properly sort, rack, pre-rinse all your dishes as well as glasses and flatware. Also, for the clean dishtable you have to leave enough space for a table that can hold at least three racks so that they have a fighting chance at drying before they have to be moved. If you are operating with a small amount of space and a small amount of help, it is a good idea to have a “table limit switch” installed in the clean dishtable. This switch will shut off the conveyor when the clean table is full. This will help to prevent service issues with the machine.

Flight-type, or peg-type dishmachines are those that do not use racks. You load the ware directly on a belt that circulates thru the machine. This is used for very high volume users such as hospitals and hotels. It typically requires full time people on each end of the machine. It is prohibited in most areas to have the same person working both ends of the machine without a hand sanitizing operation in between. These have capacities that may exceed 18,000 dishes per hour.

As with the conveyors, you can add as many sections to the flight type as is necessary to do the job that you need to do. We HIGHLY SUGGEST that you do not do the sizing of the machine without help from your sales rep. This equipment is quite expensive and you should have the entire scullery looked at to ensure you have a happy customer when you are through. You need to make sure you have all the necessary utilities including ventilation. You may also want a series of conveyors to bring dishes from the breakdown area of the kitchen or from the cafeteria. The flight type machine always has a limit switch installed so that you do not break dishes. The customer needs to be aware that if one dish is not removed it will stop the whole machine until it is removed.

Options:

Booster heaters. As stated earlier, high-temperature machines, which are the vast majority of commercial purchases, require 180° water for the final rinse. Most commercial facilities have a maximum water temperature of 150° available. In some facilities, such as nursing homes, the hot water does not go over 110° to safeguard residents from burning themselves in their hand sink. In either case, you need some method of increasing this water temp to the 180° necessary. This is done with a booster heater, in either gas or electric. If the facility has a steam supply, you can order a steam coil booster and steam coil tank heat. When sizing the booster it is critical to know what the hot water temperature is at the outlet nearest the machine. You can specify boosters for a 40° rise or for a 70° rise, depending on your need.

Power loaders and un-loaders. In some cases, specifically when your conveyor machines are located between walls or in a corner, you can order a devise that will load or unload the racks perpendicular to the machine. These are relatively expensive but are very handy when the need arises.

Blower driers. As stated earlier, when using ceramic ware, you can speed drying by increasing the temp of the ware with the final rinse, or with a combination power rinse/final rinse. However, if you are using plastics or melamine, or insulated trays, the temperature will not help to dry the dishes. In this case, you can install a blower drier to the exit of the machine that will blow most of the excess water off the ware.

There are many other options available, such as water pressure reducing valves, security packages for correctional institutions, totally enclosed motors, interior work lights or automatic tank fill. There are numerous racks available as well. Some of them are flat, some with pegs for dishes, some for cups or for different size glassware. There are also a number of specialty machines. One is designed strictly for pots and pans with a high opening and incredible amounts of water over the ware. There are merry-go-round machines and machines designed just for glassware. Some are designed for full size pan racks, some for bakery racks and some for trays. Insinger has machines in every one of those categories.

The American Chocolate Fountain™ by Buffet Enhancements™ is a unique way to accent any party, catered event or dessert buffet.
Our chocolate fountain is manufactured in three sizes (small, medium and large). Our small chocolate fountain will hold up to 10 pounds of chocolate. The medium and large fountain holds up to 20 pounds of chocolate.

Set up takes only minutes and operation could not be easier. The heavy duty fountain maintains the chocolate at an ideal temperature (approx 105-110°). Our precision stainless steel auger re circulates the warm chocolate up through the fountain and back down over the stainless steel tiers.

Chocolate Fountain Service

The upper tier unit and auger disassembles for easy cleaning. Simply remove the top cap, stainless steel auger and outer tube (with bowls attached) and place in the dishwasher for easy cleaning and sterilization.

We use durable, high-torque air-cooled motors, made to handle any kind of chocolate or melted treats. Our chocolate fountains can be used to dispense cheese fondue, BBQ sauce, butterscotch, caramel and more. The possibility's for creative food displays are limitless!

Fine Gourmet Chocolate

The aroma of quality chocolate fondue is delightful. The finish is silky smooth and rich.

We recommend the world’s best Couverture chocolates for the world’s best chocolate fountain.

That is why we offer chocolates from Callebaut of Belgium and Guittard of San Francisco. With over 400 years of combined experience, can you trust your reputation to anyone else?

Some vendors will try to convince you their own "special brand" of "premium" fondue chocolate is somehow superior, or that adding vegetable oil to a brand name chocolate is expensive and cumbersome. The reality is they just want you to buy their "house" brand (some even require it in their warranty - NOT US).

The TRUTH is most chocolate fondue does require the addition of a little vegetable oil. Anyone who can fill a measuring cup with a little oil and pour it into a microwaveable bag with their favorite brand of chocolate, knows that it is EASY and LESS EXPENSIVE.

Cambro Trays

Cambro® began manufacturing trays nearly 50 years ago and continues to set the industry standard with the Camtray®, our signature fiberglass tray with aluminum rim reinforcement. Cambro's full line of self-serve trays, compartment trays and service trays is the most extensive in the foodservice industry. With the variety of materials, sizes, shapes and colors, there's a tray for every foodservice need.

Cambro Tableware

Cambro® drinkware, dinnerware and table service items are designed to look great and help run a more efficient operation. Cambro's break resistant plastic tumblers, pitchers, carafes and dinnerware reduce costly breakage and the resulting inconvenience to customers.

Cambro Storage

Cambro® storage containers help you organize your kitchen to maximize space and quickly identify ingredients. Camwear® Food Pans deliver three-in-one service: storage, transportation and serving display. Cambro H-Pans™ have state-of-the-art ability to handle high heat needs. Cambro's newly introduced FlipLid® keeps food fresher and operations safer. Cambro storage products are the first step to serving fresh food, reducing waste and improving operational efficiency.

Cambro Catering

Cambro®'s exclusive catering products are the backbone for transporting to and serving off-site. Cambro's insulated beverage containers and food carriers ensure you serve hot food hot and cold food cold, wherever you go and for large or small events. For the most efficient results, minimize air circulation by matching the size container to the capacity requirements of the event. Further enhance temperature maintenance with the Camwarmer™, Camchiller®, or ThermoBarrer®. Cambro has the most complete line of catering equipment including a range of sizes, capacities and colors.

Libbey Glassware Beer Glasses

Libbey's large collection of classic international shapes is designed to correctly showcase any of the great styles of beer popular today. We've designed these glasses in North American sizes, with extra capacity to allow for a full head of beer.

In addition, Libbey offers over 100 traditional and versatile shapes, just right for your beer selection. Your Libbey distributor will be happy to help you choose the right Libbey beer glassware for your needs, and get you started with exciting promotional ideas like our special beer sampler paddle.

Your stemware should be elegant and delicate. Breakage is a reality, but the presence that the glasses have on the table is a worthy trade-off.

Selecting the right glassware is important. Whatever you choose, take some time to think about how it will work to enhance the dining experience.

Glassware can be the most dramatic and least expensive way to create atmosphere or improve the appearance of a tablesetting.
When purchasing glassware, consider:

Quality
How well will it resist chipping and breaking?

Style
How well does it coordinate with your dinnerware and flatware?

Durability
Will it stand up even under the most demanding conditions?

Appearance
Remember, the more inviting the look, the more customers are willing to pay.

Comfort
Does it feel comfortable in your hand?

Versatility
The more ways you can use your glassware, the more money you save and the more money you make.


Why glasses sometimes get a white film on them.

The glasses probably developed what is often called etching.

Etching is a permanent chemical alteration of the glass surface. Etched glasses appear cloudy or hazy. Once etched, there is no practical method of restoring the glassware to its' original condition.

Table glassware is comprised of what is known as "soda-lime" glass. The major ingredients are sand, soda ash and lime. Etching is a process whereby the metal ions are removed from the glass surface, leaving the silica exposed. Libbey's glass composition has been formulated to offer superior resistance to etching.

The etching process is normally a very slow one. Many factors can be involved, and the etching is usually due to a combination of those factors. All glassware has some tendency to etch with age, as the metal ions in the glass are slowly solubilized with repeated washings.

Etching is more likely to occur if the water is soft. Natural or artificially softened water promotes the etching process. Soft water tends to dissolve more of the alkaline (sodium) metal ions faster than hard water. Consequently, the exposed silica will appear sooner. Often the early stages of attack of the glassware are typified by the appearance of numerous tiny scratches, which progressively increase until the etch film is evident.

Hard water can cause filming of glassware, due to the presence of calcium or magnesium ions and/or bicarbonate alkalinity. However, that type of film is readily removed through acid treatment of the glassware. The rule of thumb is that if the cloudy film cannot be removed from the glass by acid or concentrated bleach (which will dissolve food soil), then the film is probably etch. If a hard water film or scale on the glass is allowed to remain there for an extended period of time, it can have an adverse effect on the glass surface.

Proper wash temperatures are important. Wash temperatures above 150° F. will accelerate etching. At 160° F. substantial damage can occur. Very little surface damage should be noted at temperatures up to 140° F. Detergent concentration should be kept within the manufacturers' recommended range. Too low a concentration can result in incomplete removal of food soil from the glass surface. In those instances where small amounts of soil are left on the surface, a physical phenomena known as occlusion can take place. Occlusion means that chemicals used in the washing process may be held by the soil and, therefore, remain in contact with the glass for long periods of time. That can be a factor in etching.

Dart Container - Small Drink Cups

Maintain beverages at their optimal temperature longer with Dart insulated foam cups. Not only do foam cups keep beverages at their proper serving temperature on the inside, they keep hands comfortable on the outside. Hot or cold, insulated foam delivers drinks the way they were meant to be.

Available in 4 to 12 ounce sizes, small drink cups are ideal for coffee, cappuccino, tea, hot chocolate, hot cider, juice, and soft drinks.

Dart Container - Foam Hinged Lid Containers

Convenience is the key with Dart foam hinged lid containers. Secure closure improves handling and helps protect against accidental openings. High insulation qualities make them ideal for transporting and storing both hot and cold foods. Carryout service wouldn't be complete without them. Several popular sizes of Dart foam hinged lid containers feature the Performer™ perforated hinge. This one of a kind feature allows the container's lid to easily be removed, making for a less cluttered dining experience and providing an extra plate for meal sharing.

Dart Container - Clear Containers

Capture your customers' attention by giving them a clear view of your product, with ClearPac containers. ClearPac containers provide the ideal showcase for bulk foods, salads, sandwiches, and much more. Wide side ribbing adds extra strength, while allowing every product to stand out on the shelf.

Rubbermaid® Food Service Products

Rubbermaid® Commercial Products offers superior food storage, food preparation and transport products. The food service professional, restaurant owner and Chef can improve their overall efficiency and lower costs while also maintaining quality. For example, the new, improved X-tra® Pans are easy to handle and present food beautifully in dining room applications. A system of Food Boxes, Max Racks, X-tra® Pans, Round Storage Containers and Space Saving containers will help operators organize prepared foods and help to reduce spoilage and food waste - hence lowering cost.
Rubbermaid Food Pans
Rubbermaid Food Boxes
Rubbermaid Round Food Containers
Rubbermaid Square Space Saving Containers

Rubbermaid® Waste Products

Rubbermaid® Commercial Products offers a complete range of waste handling solutions to customize an efficient collection system for virtually any application. Mobile utility containers, like Brutes, are the industry standard for heavy duty waste collection. Fire resistance is one of many key benefits provided by our indoor and outdoor stationery container lines such as Marshals, Rangers, and Step-On-Containers. The Pedal Rolltop Container is our latest innovation in this important category. For the really big jobs, bulk waste handling products like Tilt Trucks and Cube Trucks are the perfect transport solution.
Rubbermaid Brute Containers
Rubbermaid Marshall® Steel Containers
Rubbermaid Plaza® Containers
Rubbermaid Tuffmade Polyliner® Bags

Rubbermaid® Sanitary / Maintenance Products

The commercial cleaner will find a wide selection of hard floorcare, housekeeping, dust control and material handling equipment to provide reliable quality and help reduce labor costs in day to day operations. Floorcare products include a complete selection of mops made with our own special blends to maximize dirt collection and absorption of cleaning solutions with less effort. The latest addition of the innovative flat mopping system and secondary containment are examples of "ideas that last."
Rubbermaid Mop Buckets
Rubbermaid Mop Heads
Rubbermaid Floor Safety Signs
Rubbermaid Sebreeze® Odor Control


Rubbermaid® Material Handling Products

Rubbermaid® housekeeping carts handle easily while carrying heavier loads to service more rooms. Innovative products like our Closet Organizer promote productivity for the professional cleaner and homeowner by making tools accessible and using space efficiently.
Rubbermaid Cube Trucks
Rubbermaid Tilt Trucks
Rubbermaid X-tra® Housekeeping Carts
Rubbermaid Platform Trucks