Question and answer

When choosing an ice maker for a bar, you need to consider not only its performance and ice form, but also the type of cooling that happens air or water. In the domestic market, it is easiest to find air-cooled ice makers in which ice production is directly dependent on ambient temperature. It is quite natural that the higher the temperature in the room where the equipment is located, the worse the ice maker works and produces less ice. Therefore, if your bar is equipped with a modern air conditioning system and the temperature in it rarely rises above + 21 ° C (this is the temperature indicated in the technical data sheets when calculating the average performance of the ice maker). In addition, it should be remembered that to install such an aggregate a fairly decent supply of space is needed: air "pockets" on the sides and at the rear wall for normal air circulation. If the fulfillment of all these conditions is not a problem for you, then an air-cooled ice machine, then an air-cooled ice machine should be considered as an option for the establishment. But if you are not going smoothly with room cooling (a variant of a beach bar or bar establishments in Crimea, for example, where the average temperature is usually higher than in another part of Ukraine), then you should take an ice machine with a water type of cooling. Among its advantages: stable operation at high temperature and humidity, as well as the ability to integrate directly into the bar. They are less energy intensive and can save up to 10% of electricity; their performance is independent of the ambient temperature. The only drawback of this technique is the high water consumption. And although we are still far from Europe with its water tariffs, interruptions in water supply or water pressure can affect the operation of your ice generator. If this is not a problem, then an ice maker with a water type of cooling is the most successful solution for a bar.

A novice bartender, as well as a professional who has already managed to establish himself in this area, will need a basic set of equipment, which we present in the form of a list. Something will have to be bought, something may already show up in your kitchen. However, it is worth paying attention that all equipment must be professional - household analogues are low-power and quickly fail, and all cutlery are made of stainless steel - they are durable and easy to operate and maintain. So, what do you need to get a novice bartender: Shaker Pre-mix glass Bar spoon Bar whorl (champagne whorl); Bar strainer (striker) Measuring Cup (Jagger) Milk mixer Blender Juicer Ice scoop Siphon Ice bucket Bottle with molded cork (syringe bottle) Ice tongs A spoon Bar Tongs Bowl Cutting board Slide for squeezing lemon juice Nutmeg and Chocolate Graters Wine cooler Straw spoon for a cocktail tasting Skewers Stick for stirring (swith stick) Corkman (Narzannik, opener) Bar knife Cork with drain - geydernaya cork Corkscrew Can knife Knife - "julienne" (zest knife) Knife for cutting balls.

What equipment is needed for a sushi bar? Dishes of Japanese cuisine are already firmly included in the diet of many Ukrainians, and sushi bars from an exotic novelty have become an obligatory institution in every city, which is rarely empty. Therefore, to open a Japanese restaurant in Kiev or any other city in our country or neighboring countries, you will need the following equipment: Refrigeration equipment: Refrigerated cabinet - for storing ingredients and finished products Freezer cabinet - for storing fish and other frozen foods Sushi display case (sushi case) - for storing finished sushi and rolls Ice machine - for the production of ice for storing seafood or making soft drinks Thermal equipment: Professional rice cooker Thermos for storage of finished rice Plate Combi oven Teppat (teppanyaki grill) gas or electric Deep fryer

Very often, customers of Rational steam convection ovens ask themselves what detergents should be used when cleaning equipment. Firstly, a detergent of the same manufacturer should be used as the equipment itself. It has already passed all the necessary studies on the subject of operating efficiency and maximum compatibility with the oven, and if there are any malfunctions in the service center, there will be no complaints about this side of the operation of the combi steamer. Secondly, the form of the product must be correctly selected - in the form of a liquid or tablets. Everything is simple here, you need to pay attention to the series. For the CPC series with the CleanJet system, it is necessary to use Ratiomal liquid detergents and rinses, and for the SelfCookingCenter system, solid tablets.

Lava grills are now in widespread use. However, not all restaurateurs know how to properly care for the lava stone. Over time, the fat draining from the products pollutes the pores of the stone, which entails the appearance of an unpleasant odor. Some sellers say that caring for a lava stone is quite simple - put it in a net and put it in a dishwasher. But actually it is not. Lava stone must not be washed in a dishwasher! This is due to the porous structure of the natural material, which under the influence of temperature perfectly absorbs the detergent. As a result, when heated, you are threatened not only with an unpleasant smell, but also with a taste. There are two ways to clear a lava stone: Wash by hand with a brush under running water without using detergents Go through the procedure of calcining the stone: thoroughly warm the stones, waiting for the moment when they stop emitting smoke, and then allow the material to cool completely. Lava stones are quite durable, however, their life comes to an end. When they become completely dirty, get rid of them without regret and get a new kit. Their cost is relatively low. In any case, the reputation of the institution and the health of customers are more expensive than some cobblestones there.