Tuesday, May 29, 2018

Station Creation | Brat and Burger Builder

If you’ve ever struggled creating a topping station, we don’t blame you. Finding the perfect configuration can be a tough task – but we’re here to help! Just follow along with our Station Creation Guide!

The Goal

With warm weather comes sporting events; with sporting events come hungry fans – time to stock your concession stand condiment bar.

While looking into equipment, you know you’re going to offer burgers, brats and hot dogs. And whether you’re planning this condiment bar for a small community ball park, a stadium concession stand or a beach front food kiosk, there will always be two must-have condiments: ketchup and mustard.

For additional flavor, pickle relish and diced onions are also safe to supply.

Now that you know your ingredients…

Choose your Base 

You’ll need two jars with pumps for the ketchup and mustard, and two jars with lids and ladles for the relish and onion for a total of 4 standard-sized fountain jars. Select Server’s 4-jar insulated countertop base (SB-4 83600). 

Select your Jars 

Jars come in Standard or Slim, deep or shallow.

Because ketchup and mustard are ubiquitous at any concession stand, it’s safe to say you’ll go through a lot. Standard, deep fountain jars hold 3.5 qt (3.3 L), which equals about (112) 1 oz servings, or about (150) .75 oz servings.

2 qt (1.9 L) standard, shallow jars will work well for the onions and relish. 

Select pumps, lids and accessories 

Pumps on the Station Creation spec sheet are separated by what type of jar and base they fit; for this station, locate the “deep fountain jar” pump and lid fit with the countertop base style.

Next, think of what you’re dispensing. The “Dispenses” key will show three droplet icons for thin, thick and thicker. Ketchup and mustard fall under thick, the middle droplet; therefore your ideal pump will be the CP-F 83330.

Quick tip: When you see “FP” think Fountain Pump and “CP,” think Condiment Pump – “TP,” or thick pumps are for special toppings that require extra force to dispense, like thicker caramel and fudge sauces or pumpable peanut butter.

For the relish and onion jars, the clear hinged lid for standard jars will allow guests to see contents at a self-serve station, and employees can quickly check the fill level. The proper ladle for shallow, standard fountain jars is the 7”, 1 oz ladle (82562), so you’ll select 2 each of the lid and ladle.

Burger and Brat Builder Components
(1) 83600 | SB-4
(2) 83149 | Standard, deep jar, black
(2) 83147 | Standard, shallow jar, black
(2) 83330 | CP-F, condiment pump
(2) 82562 | Ladle, 7” handle, 1 oz
(2) 80310 | Clear, plastic hinged lid, standard jars
(4) 84141 | Eutectic ice packs (use 2, freeze 2)

Fun Fact! Stainless steel pump knobs come in a range of colors, and can be engraved. Choose red and yellow for easy identification!

Tuesday, April 10, 2018

Station Creation | The Bloody Mary Mini Bar

Station Creation can be tricky, but sometimes beginning at the end is your best bet. What do we mean by that?

Like with most planning, it’s best to formulate your goal before you start working toward it – otherwise the path to success might not be so clear. For our first Station Creation, we'll start simple – try following along with our Mini Station Creation Guide, spec sheet 02071.

The Goal

Commonly called a meal in a glass, a Bloody Mary can be garnished with any number of ingredients – considering you have a long enough spear to hold everything.

Say you’d like to go for a simpler garnish sans the broasted chicken or cheeseburger slider. You choose a pickle spear, a green olive, a pickled mushroom, a beef stick and, for the rim, a lemon wedge. Having all ingredients in a dedicated base can speed up the drink-making process, similar to an assembly line.

Now that you know your ingredients…

1. Choose your Base 

You have five garnishes, and one – the pickle spear – is significantly larger than the others, which makes the MB-4 countertop mini station with five jars ideal. Go with the short, 5” model – not only will it fit under your bar counter better, it’ll be easier to stab garnishes at the bottom of a 3 ½" jar rather than a 6" jar with your spear. Besides, stashing back-up jars in a nearby beer cooler keeps garnishes fresh.

2. Select your jars 

For this particular configuration, you'll need (1) 1/9-size jar (represented in blue) and (4) 1/12-size jars (represented in white). If you’d like spare jars to stock back-ups, simply double the amount.

Quick tip: As shown in the picture, (4) 1/12-size jars fit in the space of (3) 1/9-size jars. This way, you can fit more toppings in the same space, and more frequent change-outs means fresher ingredients for your customers!

3. Select your lids and accessories 

In this scenario, stainless steel hinged lids will suit your needs best for the 1/9-size jar – pickle spears are much longer than your other ingredients, so a center-hinged clear lid would make it hard to retrieve them – and clear, hinged lids for the 1/12-size jars so you can keep an eye on fill levels.

MB-4 bases cool ingredients using ice or two of Server’s eutectic ice packs (94013).

Keep your base next to the tomato juice, celery salt, Worcestershire sauce and a drink shaker, and start mixing!

Bloody Mary Bar Part Numbers
- (1) 87590 | MB-4, 5"
- (1) 87202 | 1/9-size jar, black
- (1) 87211 | 1/9-size stainless lid
- (4) 87925 | 1/12-size jars, black
- (4) 87923 | 1/12-size clear hinged lids
- (2) 94013 | Eutectic ice pack

To start assembling your own station, see our Station Creation Guide, sheet 02071!

Have a Station you'd like us to create for you? Leave a comment below!

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Tuesday, February 6, 2018

Frontier Energy Study Validates ConserveWell™ Savings

On the fence about switching to the newest industry technologies? Head to the Food Service Technology Center!

Frontier Energy who works out of the FSTC, and better known as Fishnick, performs efficiency and performance tests on commercial kitchen equipment and appliances, and then provides “education, viable resources and up-to-date information at no cost.”

For more than 25 years, the California-based company has employed its 40-plus standard testing methods to evaluate a range of equipment like commercial kitchen ventilation, water heating and building HVAC and lighting.

In one recent study entitled, “Dipper Well Replacement Evaluation Report” that included Server’s ConserveWell and an additional dipper well alternative, the FSTC “monitored the baseline water and energy use and then replaced the existing dipper wells with the alternative products and calculated savings at two full service restaurants.”

By replacing a heated continuous-flow dipper well with a ConserveWell, one restaurant was able to reduce its water use by 115,900 gallons in a year and save over $2,000.00 in utility costs!

For more details, you can read the full study here.

Ready to see how much you can save? Calculate your savings with our ConserveWell™ ROI calculator!

Thursday, December 21, 2017

No Price Increase for 2018!

Server Catalog

Server Products takes great pride in helping operators serve better food better and doing so in the most efficient and productive way possible while not compromising quality, lead times, function and reliability. We don’t raise prices just because we can or it’s simply that time of year. We only do so when our costs increase beyond our ability to offset them. That will not be the case in 2018. We are proud to announce we will NOT be raising prices in 2018.

Extracting wastes from our processes and controlling costs is the backbone of our “House of Lean” culture at Server Products. We take great pride in our ability to reinvest in more efficient ways to produce, while maintaining an unmatched level of quality and service. Each and every one of us at Server is committed to controlling expenses, staying competitive and helping operators serve better.

We want to thank all of our customers and business partners for their support in 2017 and wish everyone a rewarding and prosperous 2018.

All current pricing is listed in our 2017-2018 catalog.

Subscribe to our quarterly mailing list and never miss an update, or follow our Scoop Into It blog!

Read more about Server's sustainability and lean initiatives!

Tuesday, December 19, 2017

Keep these 5 things in mind when buying a countertop warmer

It’s that time of year again when warm comfort food is on the minds of busy holiday shoppers. Whether the day’s fare is a scrumptious soup or a satisfying plate of alfredo or beef stroganoff, these dishes are scooped and served hot to anxious patrons ready to fill their yuletide tummies.

Commercial-grade countertop food warmers are staples in foodservice operations, used to properly heat, hold and serve foodie favorites. Besides ensuring the customer’s food is the perfect temperature, these warmers allow kitchen staff to prep meals ahead of time to heat and serve later, improving the operational flow of the kitchen and decreasing customer wait time.

Typically, countertop food warmers utilize wet, indirect heat – or a water-bath ­– to properly heat and hold prepared menu items. They come in a variety of capacities and shapes to hold round soup inserts or fractional-sized pans. Like anything in life, there is a wide range of choices when it comes to quality and functionality of warmers. Below is a list of considerations when deciding on the best commercial-grade countertop warmer for your foodservice operation.

1. What kind of capacity do you require? 

Efficient operators build menus to use the same warmer across day parts, so knowing the volume of each warmed food product you go through daily will help you decide on capacity. Using a medium-capacity warmer to hold your three most popular sauces throughout the day can save you from needing to purchase multiple pieces of equipment. For example, a warmer holding hollandaise for a popular Eggs Benedict breakfast entrée can hold soup during lunch and marinara sauce for the spaghetti dinner special. For operations with many different gravies, sauces or pasta toppings that change throughout the day, rectangular full-pan warmers can accommodate up to 6 fractional pans with separation bars. This gives you the option of switching out certain pans as needed.

2. What are you serving?

Delicate cream-based soups and the aforementioned hollandaise sauce require specific temperatures or they could separate, so having precise temperature is crucial. Warmers come with one of two main heat controls: rheostats or thermostats. A rheostat control either has high, medium and low markings or a range of numbers to determine the heat. Think of it like the volume control for your dining room – if you turn your volume up during a busy lunch rush, it will not automatically adjust once the room empties. You end up pumping too much noise into an empty space, spoiling the ambience. Rheostats don’t adjust heat output as food is taken from a warmer; the same amount of heat is pumped into a dish until you manually adjust the dial, which can lead to scorching and wasting food if you don’t pay attention. For this reason, many operators prefer thermostatically-controlled warmers, which work like home heating and cooling systems – the thermostat keeps the inside of your home at a consistent temperature, and kicks in when it senses fluctuations.

3. How will you be plating the food product?

Portion control doesn’t have to stop with condiments –many restaurants rely on accurate portioning to control costs, maintain published food nutrition facts and ensure taste consistency. Some warmers have more dispensing versatility than others; while most use ladles, some warmers can interface with pumps. Gravies and sauces are pumpable, which can offer precise portions regardless of who is preparing the dish. Another way to ensure a proper portion includes establishing proper protocols for the number of ladle servings per food item. Food warmers come with a variety of lids – some warmers include lids that stay open while busy wait staff fill multiple bowls on a tray, and some are designed to return evaporated moisture to your soup, noodle sauce or other food product. For prepared proteins like pulled pork or similar items, check for warmers that come with an area to hang tongs between uses. Be sure you are able to incorporate the proper dispensing tools for your operation – warmer versatility can provide serving options across day parts as well.

4. Where will the warmer be located, and does it need to move throughout the day?

Whether your warmer is located back-of-house or at a self-serve station, space is a premium. Knowing how the lunch menu transitions into dinner will help in this area. A warmer that allows cooks to top pasta dishes at lunch can move to the wait station for dinner where wait staff handles soups. Because countertop food warmers utilize electricity, keep in mind the location of available electrical outlets. Countertop warmers are modular ­– an advantage over built-in warmers – meaning they can be relocated to accommodate different day-parts or LTO/seasonal offerings. Establishments offering buffets for brunch or weekend banquets will enjoy the ability to store warmers in equipment closets when they’re not in use. For customer self-serve warmers, look for models with temperature controls in the back – this way it’s harder for patrons to accidentally change the temperature.

5. Does it have the proper certifications?

Food safety should be a priority at every foodservice establishment; in addition to the various cleaning and food handling procedures you have in place, equipment meeting proper certifications will only help your efforts. When it comes to preventing illness and food spoilage, temperature accuracy is crucial. Select a true NSF-certified rethermalizing warmer as opposed to the less expensive “cooker/warmer” units. A rethermalizer has passed the stringent NSF-4 certification, meaning it can heat refrigerated pre-cooked food (below 40° F) through the temperature “danger zone” to a temperature above 165° F within 2 hours. A cooker/warmer has not been constructed to meet these requirements, and therefore operators must first heat the refrigerated product in the microwave or on the stove. By eliminating the heating and transferring step, rethermalizers save time in both the prep stage and clean up stage.

Each warmer brand and style offers its own unique set of bells and whistles, so be sure to look for additional features such as:
· Reduced energy consumption
· Cleanability
· Digital temperature read-out or dial locks for analog temperature gauges
· Warranty

Commercial-grade countertop food warmers are an important component in the finishing or plating station in a commercial kitchen or in the customer self-serve station. It’s important to think through all considerations before selecting the best unit for your operation.

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