When looking for your next piece of catering equipment, you will often see products labelled with a “GN” number. GN is short for Gastronorm, which is used to measure the size of trays, pans and containers that are created to an industry standard.

Gastronorm sizes were created by the European Standards Committee as a way to standardise the container sizes in the catering industry. They are designed to help make it easier, simpler and more cost effective for manufacturers of catering equipment and the end consumer.

There are 9 different sizes, which are based on the outer dimensions of the container. GN containers are available in a variety of depths, enabling them to be used for a wide range of foodstuffs, and in various pieces of equipment.

Various materials are available, as it’s not only for heating that Gastronorm pans are used for. They are also used for storage when refrigerating, displaying in self-service environments and storing warm food for service. They are generally available in stainless steel, polycarbonate, melamine, polypropylene and even porcelain, meaning that there is a gastonorm pan to suit all storage or display needs.

Another useful benefit of using Gastronorm pans is that they are modular by design. For example, you may have a 1/1 GN Sized Well. This could be filled with a 1/1 GN pan. Or it could be filled with 2 x 1/2 GN pans; or 1 x 1/2GN pan and 2 x 1/4 GN Pans; or even 6 x 1/6 GN pans. Since gastronorm pans are all based on fractions, you can flexibly combine containers together to suit your needs.

GN Sizes and Ratios:

Stainless Steel Gastronorm Pans are usually used for cooking, keeping food warm and chilling. They are also often seen used to keep food warm in a buffet display, or as a bain marie.

The steel retains heat and keeps the food warm and allows you to cook food in a pan and then keep it warm afterwards without switching containers.

Polycarbonate and Polypropylene containers are often used for keeping foods refrigerated, or in a buffet display setting. They offer a flexible, strong, and sometimes transparent design that allows easier identification when being stored.

Melamine containers are made from a strong, lightweight and hard, thermosetting plastic. They are durable, strong and also available in different colours, making them great for displaying and storing food. These are not suitable for use in the oven.

Porcelain gastronorm dishes are suitable for hot or cold food preparation, storage and presentation in buffet displays or as an alternative to traditional stainless steel pans. They are strong and are Oven, microwave, freezer and dishwasher proof.

Things worth checking:

Will it fit: Check before ordering that the Gastronorm pan will fit in your equipment, and vice-versa. It’s important you use pans that will fit correctly. Ensure you check the depth of the pan will be compatible with your equipment, these are listed on the product page.

Which material: You should also check to make sure you choose a material that is suitable for the way you’ll be using them. Some materials can be used for both cooking and refrigerating, others are best for display.

Do you need lids: Most gastronorm pans have options for lids, some with cut-outs for keeping ladles or other utensils organised.

Still unsure which is right for you?

There’s a huge amount of different types and sizes of containers to choose from. Get in touch with our experienced team who can advise on what’s best for you and your requirements.

Phone: 01977 687 580

Email: [email protected]

The post Gastronorm Sizes – What do they all mean? appeared first on CS Catering Equipment's Blog.

In businesses as well as homes we need to make sure that we are careful with how we dispose of fats, oils and grease.

The last thing you want in a busy kitchen environment is the potential for expensive blockages and kitchen downtime.

So what’s the deal with drainage? How do we get the balance right and eliminate the potential problems with drain blockages?

Keeping drains and pipework clear can be solved simply by not allowing oils, grease and hot fats to go down your sink or drainage system.

This is easy enough to say but harder to implement.

If you own a busy restaurant your kitchen could end up with hundreds of dirty plates coated in grease needing to be washed every hour.

When this hot fat, oil and grease is in liquid form it’s not really an issue.

Why grease, oils and fats are a problem

Where it becomes a problem is within the pipework and drainage system as it hardens to form deposits that latch on to other bits of grease, grime and dirt to restrict water flow out of a system.

Large fat deposits can cause wider problems to local councils and even cause extensive damage to a water system.

We’ve discussed this all before with our blog ‘Foods you need to avoid putting down the sink’.

Thames Water had to tackle a 10-tonne ball of fat or a ‘fatberg’ in 2013 that cost the taxpayer some £400,000 to rectify.

You'll never guess how long the HUGE #fatberg we're removing from a Whitechapel sewer is. Find out in @EveningStandard #BinItDontBlockIt pic.twitter.com/lNecc2LYPr

— Thames Water (@thameswater) September 12, 2017

So the importance of a proper grease trap or grease treatment solution is hopefully a little clearer.

With most problems occurring within our own pipework, the easiest solution is to introduce a go-between to eliminate the problem or negate the risk.

How to improve your kitchen drainage system

There are a number of solutions that you can consider but not all will be quite right for you.

You’ll need to think of a number of things before you choose a solution best suited to your business.

For example:

• How are you dealing with pot washing and dishwashing?
  • If you use a dishwasher or glasswasher this problem might need a grease breakdown option fitted or could even come complete with one.
• Do you produce a large amount of grease, oils or fats?
  • If you end up with large amounts of these substances then you’ll need to invest in options that can syphon or treat a larger amount of water.
• What size is your restaurant or eatery?
  • If you serve a lot of diners then you’ll make a lot of dishes and therefore will likely produce a lot more grease.
• Are you able to manage your drainage system?
  • Having access to your drainage system will be a major aspect of installation of a grease reduction or elimination option.

So you’ve thought about these options and have an idea of what to expect should you decide to introduce a grease trap to your business.

But what options could be right for you?

• Dosing modules – Unlike the other option, a dosing module doesn’t need access to your mains water connection, instead only plugging into your drainage system.
• Grease Traps – Sitting within the drainage system a grease trap prevents thick, dense oils, fats and grease from even entering your pipework and clogging up pipes, causing extensive damage to both your establishment and your equipment.

What do they look like?

Dosing module

GreasePak dosing modules simply mount directly to the wall near your sink.

Then the unit is fed into the pipework so that the specialist formula of chemicals can be added before being fully drained away.

Once dispensed the dense fluid degrades fats, oils and greases commonly find in a commercial kitchen.

Completely CE Certified, the GreasePak solution is the only system to be BBA Approved as an effective form of grease removal.

Grease Trap

Grease traps are much larger than a dosing module and installed below your sink to catch the fats washed away.

This means that fats, oils and grease are drained into a separate container whilst water flows into the normal drainage system.

All the grease accumulates and can be disposed of properly and professionally with no mess or fuss.

As a catering business it makes sense to invest in a proper drainage system solution.

This will help elminate any current or future issues that can and sometimes will arise if you neglect it for long enough.

If you would like to speak to a member of our team about how our drainage systems can help you, then call 01977 687 665 to get started.

The post What’s the deal with drainage? appeared first on CS Catering Equipment's Blog.

The wide array of ways to prepare a meal can confuse even the most seasoned of chefs, so we’ve decided to take a look at some regularly used methods and unearth the meaning behind them

So if your scratching your head wondering about what the heck a recipe means then here’s some of the most common cooking terms demystified directly for your reading pleasure.

Al Dente

At this point, we’re pretty sure that most people will know what Al Dente means, but in the interest of being thorough we are including it in our list.

Translated directly from Italian, it means ‘to the tooth’.

When food is cooked ‘Al Dente’ it’s cooked to the point where it is still firm to the bite, but not soft.

It’s how most pasta is supposed to be served, but personal preference is an issue here, but pasta cooked in this way has a lower glycemic index than pasta that is cooked until soft.

When cooking standard commercial pasta, the al dente phase occurs right after the white of the pasta centre disappears.

Bain Marie

A ‘Water bath’, used to cook more delicate foods such as custards and sauces gently, at a constant low temperature.

You can buy double saucepans or simply use a heatproof bowl over a pan of simmering water, making sure the bottom of the bowl sits higher than the water level and doesn’t come into contact with it.

An oven bain marie can be made by placing the baking dish in an oven tin containing hot water up to halfway.

Broil

Simply put, broiling is cooking food directly under high heat and not to be confused with grilling.

En croote

Literally ‘in crust’, used to describe an item of food, such as a piece of salmon of chicken, that has been cooked in pastry.

Escalope

Thin slice of meat, usually pork, turkey or veal, cut from the top of the leg and typically pan-fried.

Fillet

Bird breasts and sides of fish which have been boned, but also the undercut of a loin of beef, lamb or pork.

Folding In

Using a cutting and folding motion rather than stirring or beating to combine a whisked or creamed mixture in order to retain lightness.

Usually done with a large metal spoon or plastic-bladed spatula.

Frosting

Decorating leaves or flowers with a fine layer of sugar but also an American term for cake icing.

Julienne

The act of cutting an item of food into long, thin, matchstick style strips.

Ideal for salad foods and often used as a way of presenting foods rather than as a taste enhancing method of preparing food.

Reduce

Fast boiling stock or other cooking liquids in an uncovered pan so that water evaporates, giving a more concentrated flavour to the remaining liquid.

Saute

The term ‘saute’ actually means ‘to jump’ in French and refers to the constant motion of food in the pan, either by shaking or stirring.

Usually requires some oil, fat or butter and a hot pan to achieve perfectly sautéed food.

Souse

Pickling food, particularly fish, in spiced vinegar.

Suet

A hard animal fat used in pastry and steamed puddings, recently fallen out of favour as vegetarian alternatives are available.

Temper

The method used to stabilise certain food products by mixing a small amount of a hot ingredient into a cold ingredient before adding them all together.

A good example of this is when cream is added to soup; with the cold cream being added slowly whilst whisked to ensure that it doesn’t curdle.

Hopefully, we haven’t insulted your intelligence too much or maybe we’ve unearthed a few common cooking terms you were completely unaware of!

Either way, we’re hopeful that this has helped you get your head around a few of the more confusing bits of running a commercial kitchen.

Until next time!

The post Common Cooking Terms Demystified appeared first on CS Catering Equipment's Blog.

Bad ice can be the difference between sickness and health, it’s not just about the taste of your cold drinks, that’s why it’s an integral part of a proper hygiene procedure when using a commercial ice maker or ice machine.

If you’ve been wondering how to clean an ice machine, then luckily we’re here to help make sure you don’t fail a health inspection by not having cool clean ice making machines fit for professional usage.

It’s important to keep your ice machine clean, especially if it’s not been used for a long time, or it’s a brand new unit.

Cool and clean ice should be standard in any business that relies on cold drinks to turn a profit, but the cleaning process itself can be made simple by utilising a few key products to remove any built up dirt and grime.

Why you need to clean an ice machine

If your business relies on food or drink as a core product, then every single utensil or piece of equipment you use must meet regulatory standards to ensure that you meet the minimum hygiene requirement as set by British law.

Any part of an ice machine that has contact with water can develop scale, slime or mould at any time and you will be surprised at just how quickly this can happen. This build up of grime, dirt, scale and slime will contaminate your ice and therefore potentially harm your paying customers.

Prevention is always cheaper than the cure, and so we recommend that your ice machine gets a deep clean at least once every six months to keep things clean and ensure efficient operation.

Equipment

• Rubber gloves
• Cleaning solution
• Sanitising Solution
• Nylon brushes
• Sponges / Cloths
• Bucket

Method

How to clean an ice machine

1. Open the front door to access the main evaporator compartment and remove all ice.
2. Remove all ice from the bin or the dispenser.
3. Use the inbuilt ‘clean’ or ‘wash’ cycle. This will cause water to flow through the water dump valve and down into your drainage system. Your machine will indicate once it is typically ready to add cleaning chemicals which will usually take around a minute.
4. A full cleaning cycle can take anywhere from 15 to 30 minutes depending on the model of machine you have. Once the cycle is complete, disconnect your ice machine from the power.
5. At this point, you may need to refer to your ice machine manual to remove parts for deep cleaning.
6. Mix a solution of cleaner and lukewarm water in a bucket. As a general rule, one litre of water is needed for 100ml of cleaning fluid, but each machine may vary so please refer to your manual for exact measurements.
7. Use approximately half of the mixture you have created to soak each part you previously removed from your ice machine and use a soft bristle nylon brush, sponge or cloth to carefully clean all parts thoroughly. Rinse all cleaned parts with clean water.
8. Whilst these parts are soaking, use the other half of the cleaning solution mixture to clean all food zone surfaces of the ice machine, cube bin and dispenser. Use a nylon brush or sponge to clean the side walls, base, evaporator plastic parts, bin and dispenser.
9. Once scrubbed, rinse all areas with clean water until the cleaning solution has been removed.

How to sanitise an ice machine

1. Mix a solution of ice machine sanitiser and lukewarm water, you may need to refer to your ice machine manual for correct ratios of water to sanitiser. Generally, though, 10 litres of water is needed for 50ml of santiser.
2. Use one-half of the water and santiser solution to sanitise all of the parts removed during the cleaning process, simply use a spray bottle to coat each portion of your ice machine or soak them before reattaching. Remember you DO NOT need to rinse with water after sanitising.
3. Spray all other food zone areas such as the ice trays, bin and dispensers to protect from germs.
4. Replace all removed parts and then wait around 20 minutes for the sanitiser to thoroughly work it’s magic.
5. Plug your ice machine back into a power source and use the inbuilt ‘clean’ or ‘wash’ button. This will cause water to flow through the water dump valve and down into your drainage system. Your machine will indicate once it is typically ready to add the sanitiser which will usually take around a minute.
6. Set your machine to automatically begin making ice after the sanitising process.

Cleaning the outside of your ice machine

1. Sanitising wipes are ideal for keeping your machine clean and germ-free during operation.
2. Wipe down your machine surfaces regularly and remove any greasy residue or excess water that prevails.

Cleaning the condenser and filter

An important portion of the ice machine is the condenser unit, the washable filter also needs to be cleaned as this traps dust, dirt, lint and grease during day-to-day operation.

Cleaning the filter is as simple as rinsing under warm soapy water.

The condenser needs to be washed as a lack of airflow causes much higher operating temperatures, shortening unit life and reduces the amount of ice produced.

A quick clean every 6 months ensures that your machine will continue to serve you well.

1. Disconnect your ice machine from the power source before attempting to clean the condenser.
2. Using a torch, check for dirt between the fins. NOTE: These fins can be sharp, so proceed with caution.
3. Blow compressed air through your condenser to remove any dust and dirt build up that has accrued.
4. If dirt issues still persist, you may need to contact a service agent to have the problem rectified.

Now you have a clean ice machine, you can go back to making super cocktails and cold drinks without fear of contamination.

This guide also works for ice flakers, ice shavers and standard ice machines.

The post How to clean an ice machine appeared first on CS Catering Equipment's Blog.