June 10, 2009
Need help designing your restaurant- front of the house or back of the house? Let our experienced sales staff assist you at One Fat Frog Restaurant Equipment. They can meet with you at your facility in Florida, Georgia, South Carolina or will do nationwide and international franchise consulting. There’s a wealth of knowledge at One Fat Frog. Give us a call 1 (866) 823-9818 toll free- it’s on the house!
We LOVE to design and consult at One Fat Frog Food service equipment dealership. Our prices are highly affordable and our expertise cannot be matched so whether you’re planning a single stand alone restaurant or series of franchises, we will work with you.
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Buying & Selling Restaurant Equipment | Tagged: back of the house design, franchise design, front of the house design, restaurant design | 
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Posted by onefatfrog
June 10, 2009
One Fat Frog is a Restaurant Equipment dealer in Orlando FL who services accounts nationwide and internationally. We have experienced sales staff on hand in the showroom and also in the field. Our sales staff has experience working for large equipment companies such as Best Restaurant Equipment, Rykoff Sexton, Frankie, and Paramount Restaurant Supply. One Fat Frog Restaurant Equipment is the new hybrid foodservice dealer. They are pleased to be with a company of our caliber that allows them the flexibility of offering used equipment, scratch n’ dent, closeouts and like new food service equipment that can be added to the deal. Being women owned and operated our overhead is lower which translates to better deals for YOU!
Tons of consulting and design experience. If you’re looking for great equipment at excellent prices with the added value of sales staff well then give us a call at 407-936-FROG
Are you a startup chain, franchise or independent restaurant? Here is illustrative list of previous projects. By dealing in both high volume new and used we are able to extend discounts previously unheard of. Our expertise, easy going demeanor and attention to detail makes us THE simple choice.
As our motto says it all- Honesty, Integrity and Value! Call the ONE FAT FROG HOTLINE 1 (866) 823-9818 or sales@onefatfrog.com
This is an abbreviated list of previous projects that staff at One Fat Frog Restaurant Equipment has worked on:
National & International Projects
- ESPN Zone , Denver, CO – design
- Petro Truck Stops, nationwide
- Applebee’s, US & Mexico
- McDonald’s
- Pizzeria Uno
- Nathan’s Famous
- Fuddrucker’s
- Hagen Daaz
- Au Bon Pain
- J Alexander’s, FL & AZ – show kitchens
- Kindercare childcare facilities
- fine dining, casual, fast casual, fast food, steakhouses, coffee shops & roasters, truck stops, convenience stores, show kitchens, bars, grills, pizzerias, ethnic- Greek, Asian, Italian, Deli, Bagel, Bakeries, Commisseries
Orlando metro area/ Central Florida
- Applebee’s
- J Alexander’s
- Genuine Bistro
- Adolpho’s Tuscan Grill
- Delano’s
- Daycare
One Fat Frog Restaurant Equipment has extensive experience in restaurant design, construction management, installation, planning & budgeting of new restaurant startups, remodeling, furniture, custom millwork, custom bars, front of house fixtures, stainless steel design and engineering, purchasing & consolidation services, liquidation of facilities,proto-type design for chain restaurants and a myriad of other services.
An overview of our staff Educational Background:
- CFSP 1 and Serv-Safe Certified
- Associate of Science in Culinary Arts, 1982 from Johnson & Wales University, Providence RI
- Master’s in Administration
- Bachelor’s in English
One Fat Frog Restaurant & Food service Equipment is a Chains & Franchise Experienced Dealer who LOVES to use this experience with independents. Call the ONE FAT FROG HOTLINE 1 (866) 823-9818 or sales@onefatfrog.com
We love to DESIGN food service facilities to meet the menu & the customer’s use & needs- that’s the fun part! Would you like to consult and visit a test kitchen for energy & efficiency consultation to design a green and an energy star compliant kitchen?
Call the ONE FAT FROG HOTLINE 1 (866) 823-9818 or sales@onefatfrog.com
Previous experience designing: furniture, booths, fixtures, salad bars, in association with several nationally known designers and architects. Custom stainless design, NSF 7 refrigeration design building custom refrigerated rails and other compliant fabrication.
Classes/ Training attended:
- Factory Training : True, Randell, Delfield, Groen, Kolpak, Norlake
- Hobart Dealer & Advanced Dealer School
- Southern California Gas training on various different equipment lines
- training on Autoquotes
- Frymaster dealer training
- Pittco training
- Blodgett training
- Scottsman training
- CFSP class
Experience in use of equipment:
- Back of the House culinary experience, trained in 48 different kitchens
- Front of the House Serving experience, bars, casinos, fine dining, casual
- Prototyping of new franchise – extensive experience of minimizing risk & lawyer fees
Call the ONE FAT FROG HOTLINE 1 (866) 823-9818 or sales@onefatfrog.com
What makes us a HYBRID full-service restaurant equipment dealer at One Fat Frog Restaurant Equipment? Call 407.936-FROG and find out the difference!
This is a good question and merits some explanation. A full-service dealer is one who offers support of the client, installation, delivery, and repair services. Now, running a full-service dealership obviously is more expensive than simply hiding behind a computer terminal. That being said it also benefits the customer moreso than someone hiding behind a computer or working from a storage unit. As a full-service dealer with skilled sales staff having years of experience in the industry, we bring a lot to the table that your normal dealership would not. Additionally we have skilled warehouse staff who
What does a full-service dealer do? They iron out the inevitable issues with supply, demand, delivery and installation. Have issues with the product? We do our best to handle it all and make it right. This is our guarantee to you.
At One Fat Frog Restaurant Equipment we provide the foodservice industry with the quality equipment, smallwares, furniture and supplies at an affordable price. We are a full-service dealer centrally located in Orlando FL and serving the state of Florida and national and international clientele. We supply restaurants, clubhouses, golfcourses, hotels, country clubs, motels, private schools, preschools, institutions, government bid, daycares, c-stores, bars, hospitals, fast food, concessions, catering, coffee shops and similar businesses with the equipment they need to operate.
As full-service dealers we are able to arrange the following services and meet your needs: pre-construction, design, layout, consulting, business plans, project management, installation, service, startup planning, financing, leasing, plans, CAD drawings, box build out, remodel, flooring, security, hood systems, dishwashing dishmachine sanitation machines and leasing, sales, lease and finance of all equipment you might need from refrigeration or freezers, to gelato cases, ice cream machines, ice makers, convection and combi ovens, bar equipment, sinks, stainless steel work tables, and many more items.
What are you looking for? We sell equipment from all of the leading manufacturers. We are familiar with many brands and come across used equipment extensively and can give you information on longevity and how equipment holds up over time. This differs from the strictly new dealers who only work with new equipment.
At One Fat Frog New & Used Restaurant Equipment sells new and used restaurant equipment and supplies through a showroom and warehouse in Orlando FL and online. The main website features product information, FAQs, product specifics and cut sheets on both new and used equipment. Often it is difficult to find information from manufacturer’s or from their websites, let New Used Restaurant Equipment help you.
Are you looking for something on our site? Give us a call at 407-936-FROG so that we may help you personally. That individual touch is what makes the difference between an anonymous big computer dealer and a personalized sales experience.
We liquidate and auction equipment from Fortune 500 and small businesses. New Used Restaurant Equipment also buys, sells and accepts trade ins. Equipment is shipped promptly and efficiently nationally and internationally.
Equipment finance and lease programs for new and used equipment. We are a full-service dealer who can assist you in any of your food service industry needs. We have partners throughout the field who can assist in new construction & renovations of space, build outs, drawings and approvals, engineering, floors, walls, tiles, ceilings, paneling, trim, woodwork, counters- granite and laminate, display cases, countertop displays, buffets and sneezeguards, remodeling, tiles and tiling, concrete floor renewal, kitchen consulting, design and layout, floors and ceilings. We can help you with everything you need to startup your new business- from classes and testing for Food Service Manager certificate to books and resources from our new restaurant resource center.
We also are full-service liquidators and can help you with appraisal for bankruptcy, UCC or landlord/ lessee situations, assist you in some sort of quick financial sale such as organizing an auction or can also accept equipment on contract / consignment for sale ; One Fat Frog Restaurant Equipment and New Used Restaurant Equipment also works with all sorts of equipment and furniture liquidation from small mom and pop to regional chains and franchises. When we liquidate we will purchase the entire restaurant- front of the house to back of the house.
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Buying & Selling Restaurant Equipment, New Restaurant Resource Center Start Up | Tagged: orlando restaurant consultation, orlando restaurant equipment design, restaurant design gainesville, restaurant design Jacksonville, restaurant design ocala, restaurant design Tampa, restaurant equipment, restaurant equipment design consult | 
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Posted by onefatfrog
April 14, 2009
Be sure to see the entire family of One Fat Frog Restaurant Equipment food service websites, just by starting at our restaurant equipment & supply homepage
One Fat Frog CALL 1 (866) 823-9818 for deep discounts on American Range, True, Beverage Air & Southbend. Need great pricing on Everest, Hoshizaki ice machines or other commercial food service equipment? One Fat Frog Restaurant Equipment ships nationally and internationally.
Whether you’re in Lakeland, Tampa, Orlando, Key West, Pensacola, Tampa Bay, St. Augustine, Jacksonville, Orlando, Gainesville, Ocala or Fort Worth, TX- let One Fat Frog Restaurant Equipment take care of YOU!
Let us take care of your franchise, restaurant or other facility!
One Fat Frog CALL 1 (866) 823-9818
Value. Integrity. Honesty.
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Buying & Selling Restaurant Equipment | Tagged: discount american range, discount bev air, discount everest, discount hoshizaki, discount imperial, discount southbend, discount true, restaurant equipment | 
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Posted by onefatfrog
April 14, 2009
One Fat Frog CALL 1 (866) 823-9818 for deep discounts on American Range, True, Beverage Air & Southbend. Need great pricing on Everest, Hoshizaki ice machines or other commercial food service equipment? One Fat Frog Restaurant Equipment ships nationally and internationally.
Let us take care of your franchise, restaurant or other facility!
Our heavily discounted American Range, True, Beverage Air and Southbend equipment will blow your socks off! That’s right we have lowest prices on Everest, Hoshizaki, Tri-Star, Imperial and Cornelius through One Fat Frog Restaurant Equipment’s negotiated pricing.
One Fat Frog CALL 1 (866) 823-9818
Value. Integrity. Honesty.
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Posted by onefatfrog
April 14, 2009
One Fat Frog CALL 1 (866) 823-9818 for liquidation or purchasing services from One Fat Frog Restaurant Equipment.
Face it, you see us everywhere on the internet- so why wouldn’t you want to use the top sellers of new and used restaurant equipment as your liquidation outlet? We liquidate restaurants, bars, pizzerias, bakeries and traditional franchise facilities on a daily basis. Let us help you to move your dead inventory and clear your facility. We take it all – we move it – we market it – we take care of everything and our technicians and repair staff go through the equipment, then it goes to our facilities team who cleans it up like new!
One Fat Frog CALL 1 (866) 823-9818 for liquidation or purchasing services from One Fat Frog Restaurant Equipment.
Leave a Comment » | Buying & Selling Restaurant Equipment, Liquidation & Bankruptcy | Tagged: commercial equipment, foodservice auction, foodservice equipment liquidation, restaurant auction, restaurant equipment liquidation, restaurant equipment liquidators, used restaurant equipment | Permalink
Posted by onefatfrog
April 14, 2009
Need a commercial grade cooler for mortuary or funeral home needs?
One Fat Frog CALL 1 (866) 823-9818
The most common size mortuary walk in coolers are 8×10 (7′10″ x 9′11″ x 7′4″ high, with no floor). We also have Mortuary Coolers that hold 2, 3, 4 or 5 bodies these units are 1/3 HP with 36″ width x 7′8″ long and up to 6 foot high if you purchase the 5 body model.
These coolers are NSF approved and come with a five 5 year warranty!
Contact One Fat Frog Restaurant Equipment for a super price.
We sell quite a few mortuary coolers at great prices- give us a call~
Need a combination unit or custom build? No problem- we can build it to your space. Custom work gladly encouraged- let us build a cooler or refrigeration unit that will fit your space. Need side mount refrigeration? No problem! We accept visa, mastercard, American Express and Discover. One Fat Frog, 1137 W. Airport Blvd, Sanford, FL 32773 or call 407-936-2733
One Fat Frog CALL 1 (866) 823-9818
Value. Integrity. Honesty.
We are leaders in discounted commercial refrigeration- let us save you money!
Leave a Comment » | Buying & Selling Restaurant Equipment | Tagged: body refrigeration, funeral home box, funeral home cooler, funeral home refrigeration, morgue box, morgue refrigeration, mortuary cooler, mortuary refrigeratio, pet cemetary refrigeration, science laboratory refrigeration | Permalink
Posted by onefatfrog
April 14, 2009
The Informational Guide is a quick fact sheet on purchasing a new cooler for your mortuary or funeral home setting posted courtesy of One Fat Frog Restaurant Equipment. This can be used with human or pet remains. This quick FAQ informational guide is on Mortuary & Funeral Home Coolers and Refrigeration and freezers for sale. Call the ONE FAT FROG HOTLINE 1 (866) 823-9818 or sales@onefatfrog.com
Common refrigeration units sold to funeral homes and mortuaries are the stacking shelf models where human corpses can be stacked 2 to five bodies high depending on the model These units can hold anywhere from 2 to 5 bodies for the common mortuary cooler. This cooler is sized 36″ by 7 feet 8 inches high by 6 feet high (if you choose the 5 body model).
We also commonly sell a walk in cooler to funeral homes that is 8 foot by 10 foot.
YOUR custom size can be easily accommodated at a greatly discounted price. We can have this shipped to your door- nationwide and international freight no problem!
You may also refer to these units by other common names such as: mortuary cabinets, body storage cabinets, or refrigerators for preserving corpses. These are also commonly used in hospitals, crematoriums and morgues. One Fat Frog can build a custom cooler to suit your facility needs on an affordable price point. Call our toll-free ONE FAT FROG HOTLINE 1 (866) 823-9818
These units are common sizes used by mortuaries and can be affordably purchased through One Fat Frog. See our specials for further information on these mortuary coolers.
One Fat Frog call ONE FAT FROG HOTLINE 1 (866) 823-9818 or sales@onefatfrog.com
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Posted by onefatfrog
April 14, 2009
One Fat Frog Restaurant Equipment is proud to offer excellent pricing on Baker’s Pride, Woodstone and Earthstone Pizza ovens.
Call the ONE FAT FROG HOTLINE 1 (866) 823-9818 for rock bottom delivered to your facility pricing!
Leave a Comment » | Buying & Selling Restaurant Equipment | Tagged: bakers pride pizza oven, earthstone pizza oven, restaurant equipment, woodstone pizza oven | Permalink
Posted by onefatfrog
March 23, 2009
Any piece of new restaurant equipment you need- we can also outfit your entire restaurant at One Fat Frog Restaurant Equipment
Stop in for a free consult at 1137 W. Airport Blvd, Sanford, FL 32773 or call 407-936-2733 or sales@onefatfrog.com
See our other websites at www.onefatfrog.com
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Posted by onefatfrog
January 8, 2009
Just in:
- walk in freezer/ cooler combo, remote or self- contained, with floor or without
- large three compartment sinks with sprayer nozzle w/ hardware
- handwash sinks w/ hardware
- prep sinks with sideboard- single or double bowl
- garbage can coverups
- high chairs
- chairs
- tables
- booths
- Turbo Chef Ovens
- Fryers
- hoods
All equipment is used and technician tested. Most pieces come with thirty day or better (per manufacturer) warranty- see store for details. One Fat Frog Restaurant Equipment delivers Central Florida, freight available outside of the area.
Please be our guest and stop in at One Fat Frog Restaurant Equipment, 1137 West Airport Boulevard, Sanford, FL 32773 or call 407-936-2733
Leave a Comment » | Buying & Selling Restaurant Equipment | Tagged: orlando fl booths, orlando fl restaurant equipment, orlando walk in combo, orlando walk in freezer, restaurant equipment Orlando FL, walk in cooler orlando | Permalink
Posted by onefatfrog
November 23, 2008
One Fat Frog Restaurant Equipment can meet all of your food service needs!
We offer the following services:
1. Facility Design, Construction & Subcontracting- we can make this happen
2. Contract & Project Management
3. Consulting Services from conceptual beginnings to menu development, HR services and everything you need to open your doors
4. Contract & Equipment maintenance- One Fat Frog Restaurant Equipment offers services to our clients- never worry about repair issues or down equipment again!
5. Discount Equipment Sales- we sell everything you will need for your restaurant, bar, food service, institutional or kitchen
6. Quotes & Estimates & Appraisals- whether you need to find information on purchasing new equipment or get an appraisal on a facility that has burned down, One Fat Frog Restaurant Equipment has the experienced staff.
One Fat Frog really is one stop shopping. Your job is food. Our job is making sure your restaurant can open on a budget. Let us worry about the little stuff and make sure you open on time and within budget.
Leave a Comment » | New Restaurant Resource Center Start Up | Tagged: Discount Equipment sales, food service facility design, restaurant concept, restaurant construction subcontracting, restaurant consulting services, restaurant contract & equipment maintenance Orlando, restaurant contract & project management, restaurant design, restaurant equipment appraisal, restaurant equipment estimate, restaurant equipment quote, restaurant HR services, restaurant menu development | Permalink
Posted by onefatfrog
November 23, 2008
FEMA (Federal Emergency Management Agency) offers help after disasters. One Fat Frog Restaurant Equipment is well-versed with disaster management food service needs. We have worked to get crews out to serve on fire lines & fire jumping teams, to assist after flooding, hurricanes and other natural disasters.
Let us assist you with purchasing new or gently used restaurant and food service equipment to make ice, serve a hot line or cold line. We can help you with mobile kitchens. Call 407-936-FROG. In the case of disaster needs we can ship out overnight or work on same day delivery.
catering, lodging, food service, restaurant equipment no matter your needs we can work with you!
We know what it’s like to feed folks who work the fire line because we have worked the food service tent during fires in Montana.
We also work with not-for-profits like American Red Cross, local fire deparments and the Federal Government to offer rock-bottom pricing. We often donate to our local fire and police departments.
One Fat Frog Restaurant Equipment, 407-936-2733 or sales@onefatfrog.com
Leave a Comment » | Uncategorized | Tagged: disaster catering, disaster restaurant equipment, fema fire food service, fema flooding food service, fema food service, fema hurricane tropical storm relief, fire food service, fire jumpers, food service tent, governement food service, government restaurant equipment, red cross food service, restaurant equipment | Permalink
Posted by onefatfrog
November 23, 2008
One Fat Frog Restaurant Equipment has a number of employees on staff from sales to service who have retired from various branches of the U.S. Military- Marines, Army and Air Force. With over 20 years in, you can be assured that these staff members have top secret govenment security clearance (the highest given by a commander) and can assist you with your every need. Additionally they are bilingual and speak English and Spanish or German.
Need to buy restaurant equipment ASAP? We are one-stop shopping from design, purchasing to install and maintenance.
One Fat Frog Restaurant Equipment can accept government credit cards or issue pro-forma for checks. We will make it simple and easy. Just give us a call at 407-936-2733 or e-mail sales@onefatfrog.com
Leave a Comment » | Buying & Selling Restaurant Equipment | Tagged: air force food service equipment, army food service equipment, fema food service restaurant equipment, government bid restaurant equipment, government security clearance, military food service equipment, military security clearance, national guard food service equipment, navy food service equipment, restaurant equipment bid, top secret clearance | Permalink
Posted by onefatfrog
November 5, 2008
Hobart 2912 Semi-Auto slicer for saleHOBART model 2912
HOBART model 2912 Product Guide
One Fat Frog Restaurant Equipment currently has a Hobart 2912 automatic slicer in stock and for sale- technician tested, cleaned and ready to go (Nov 08)
This product guide is courtesy of One Fat Frog Restaurant Equipment in Orlando FL. The informational sheet will include facts, product information, weight, shipping freight information and other pertinent facts for using this in the food service environment.
electric: 120-Volt/60-Hz/1-Phase, 1/2 hp
weight: WEIGHT: Shipping 182 lbs., Net 140 lbs.
Blade size of 12 inches can accommodate most products like meat or cheese on a high volume scale
heavy duty HOBART 2000 Series Slicers
Model No 2912-1 Slicer, semi-auto, angle feed,
12″ s/s CleanCut™ knife
- This is an extremely Heavy duty Safety Slicer.
- It is fully automatic with a variable 6 (six) speed automatic carriage (28, 33, 38, 42, 47 & 52 strokes per minute)
- Gravity fed product- meat or cheese
- Includes Microban Antimicrobial Product Protection exclusive to Hobart slicers
- Heavy duty drive mechanism
- 300mm stainless steel blade
- Stainless steel face plate and stainless steel gauge plate
- Self sharpening attachment
- Enclosed 1/4 h.p. motor
- SAFETY FEATURE: Home Position Start – carriage must be in home position for slicer to operate
- SAFETY FEATURE: Gauge Plate Interlock – Slicer will switch off when gauge plate indicator is adjusted to “0″ & Carriage System Interlock – Carriage will not tilt or remove if gauge plate indicator is not on “0″
- SAFETY FEATURE: No Volt Release – if power fails or plug is removed slicer must be switched on again to restart
- SAFETY FEATURE: High deflector plate on carriage leading edge protects operator when slicing
- Tilt handle for cleaning under machine
- 240/50/1 (10 amps) electrical supply
MICROBAN® antimicrobial product protection, ga. plate interlock, Poly-V-belt, permanent ring guard, 6-speed automatic stainless steel (s/s) knife cover, top mounted sharpener, low fence, s/s carriage with tilt,
| Carriage Size |
12″ x 12″ |
| Type Of Operation |
Positive Angle-Feed
Automatic
Motor Driven – 6 Speed |
| Knife Size |
11-3/4″ CleanCut™ |
| Knife Motor |
1/2 HP |
| Slice Thickness |
Up to 1″ |
| Shipping Weight (LBS) |
182 |
| Comparable Notes |
Semi-automatic models are perfect for any high volume operation.6-speed model has automatic carriage operation. Designed with advanced safety features.
Exclusive tilting and removable carriage system for ease of cleaning. |
SOLUTIONS / BENEFITS of the MICROBAN® Antimicrobial Product Protection
This product protection keeps the Hobart 2912 slicer much cleaner between cleanings. The microban Inhibits the growth of bacteria, mold, mildew and fungi, thus keeping the Hobart 2912 automatic slicer “cleaner between cleanings.”
Hobart 2912 is built to last!
- Built-in and designed to last the life of the product
- Works continuously between cleanings to maintain a lower level of odor and stain causingmicroorganisms
- Variable Six-Speed Automatic Carriage with FrontMounted Controls
- Improved yield, labor savings
- Greater flexibility for all slicing needs
- Six speed choices for 28, 33, 38, 42, 47, and 52 strokes per minute
- Home Start Position
- Maximizes yield
- There are substantial benefits to the Hobart 2912 commercial slicer- in convenience, labor savings, energy savings
- Closing of gauge plate turns off the slicer
- Gauge Plate Interlock
- Supports use of proper cleaning procedures, easier toclean
- Gauge plate must be closed to remove carriage for cleaning and cannot be opened when removed
- Carriage System Interlock Will not tilt away or remove if gauge plate indicator isnot closed
- No Volt Release Protects against unintentional starting of slicer
- Slicer must be restarted if power fails or slicer isunplugged
- Exclusive Tilting, Removable Carriage System –>Reduces labor, improves sanitation
- Tilt design allows for ease of midday cleaning
- Removable for complete cleaning and sanitationprocedures
- CleanCut™ Knife
- Reduced cost of ownership, improved yield
- Thin edge design improves yield
- Super alloy edge lasts longer
- Fewer and shorter sharpenings required
- Top Mounted Borazon Stone Sharpener
- Ease of use, improved sanitation, reduced costs
- Single action sharpens and hones in just five seconds
- Removable and submersible for easy cleaning and sanitation
- Lifetime guaranteed Borazon sharpening stones provide maximum performance with reduced
- maintenance costs
- Poly V-Belt Drive System
- Performance, durability, reduced maintenance
- Patented design extends belt life while producing optimum slicing results
- Quieter operating slicer
- Sanitary Anodized Aluminum Base
- Improved sanitation, labor savings
- The one piece construction of the base on the Hobart 2912 slicer protects against possible growth of bacteria
- There are no cracks/crevices or bolt holes where product can lodge and bacteria may grow
- Easy cleanup and durable finish
- Double-Action Indexing Cam
- Increases reliability, easier to use, increased yield
- The first full revolution of the indexing knob provides precise control for shaving, chipping and thin slicing
- The second revolution opens the gauge plate quickly for thicker slicing
- Gauge plate holds position for consistent, precision slicing
- Permanently Mounted Ring Guard
- Protection
- Protects knife during operation and cleaning
- Heavy Gauge Stainless Steel Knife Cover
- Durability, ease of use, sanitation
- Twelve-gauge stainless steel maintains shape to
- ensure consistent fit
- Spring loaded knob for quick removal and easy
- cleanup
- One piece design for simplistic usage
- Lift Lever
- Improved sanitation, ease of use
- Props machine for easy cleaning underneath slicer
- Removable Rear Deflector
- Improved sanitation, ease of use
- Allows access for thorough cleaning
- No tools required means easy removal during
- cleaning
- 1⁄2 H.P. Knife Drive Motor
- Durability, performance
- Reserve power runs at 400 rpm for optimum results
- Nylon Carriage Roller
- Performance
- Easy movement for manual operation
- Electroless Nickel Plated Single Slide Rod with
- Reservoir Wick
- Performance, durability, lower maintenance
- Smooth operation with continuous lubrication of carriage rod
- Resistant to rust
- Stainless Steel Carriage
- Improved sanitation, durability
- Maximum sanitation with minimum cleanup time
- Corrosion resistant, impact resistant
- Ergonomic Style Handle
- Operator satisfaction
- Comfortable manual operation
- Meat Grip Options
- Multiple choices for improved yield and consistency
- Front meat grip standard to the machine, but a heavy front meat grip available
From the manufacturing company -
MICROBAN® ANTIMICROBIAL PRODUCT PROTEC-
TION: The Microban additive is built into the external
plastic components to inhibit the growth of bacteria, mold,
mildew and fungi, keeping the slcer “cleaner between
cleanings.” The additive is designed to last the life of the
products in which it is incorporated and works continu-
ously to maintain a lower level of odor and stain causing
microorganisms.
VARIABLE SIX-SPEED AUTOMATIC CARRIAGE WITH
FRONT MOUNTED CONTROLS: Choice of six speeds -
28, 33, 38, 42, 47, 52 strokes per minute. Carriage can be
disengaged from power drive whether slicer is in operation
or not. Automatic engagement and speed selector controls
located in front of machine. Speed can be changed with
slicer motor on or off. Carriage driven by DC gear-
reduction motor and 4 bar synchronous linkage.
HOME POSITION START: Home-start ensures carriage is
in a convenient position before starting the slicer.
CLOSE TO STOP: After slicing, a quick turn of the index
knob to the closed position turns off the slicer.
GAUGE PLATE INTERLOCK: Gauge plate interlock
protects knife edge when indicator is at zero.
CARRIAGE SYSTEM INTERLOCK: Carriage will not tilt
away or remove if gauge plate indicator is not closed.
NO VOLT RELEASE: In the event of power loss, slicer
must be restarted before operation can continue.
TILTING REMOVABLE CARRIAGE SYSTEM: Positive
angle carriage design enables operator to slice without
manual feed. The stainless steel carriage system tilts back
easily for midday cleaning and is removable for thorough
cleaning and sanitation procedures. The carriage has
121⁄2″ manual travel.
CLEANCUT™ KNIFE: Another Hobart exclusive, the knife
is constructed of 304L stainless steel and high perfor-
mance super alloy. Knife is protected by a permanently
mounted ring guard with integrated product deflector. The
stainless steel knife cover provides easy access for
cleaning. Gauge plate protects knife edge when indicator
is closed. Knife cover is quickly removed with a quarter
turn of the spring loaded locking knob.
TOP MOUNTED BORAZON STONE SHARPENER: One
lever operation utilizing two Borazon stones to sharpen
and hone in five seconds. Removable and top mounted.
When sharpener is removed for cleaning, knife edge is
shielded. Borazon stones have lifetime guarantee.
HOBART POLY V-BELT DRIVE SYSTEM: Knife is driven
by a Hobart Poly V belt and runs at 400 rpm for optimal
performance.
SANITARY ANODIZED ALUMINUM BASE: One-piece
base protects against possible growth of bacteria. All
surfaces are durable and smooth, presenting no holes or
crevices in which food can lodge.
DOUBLE-ACTION INDEXING CAM: First revolution of
index cam for precision slicing; second revolution for
thicker slicing selection. Indexing cam holds true to setting
during slicing operation.
PERMANENTLY MOUNTED RING GUARD: Permanently
mounted ring guard with integrated product deflector
protects knife.
HEAVY GAUGE STAINLESS STEEL KNIFE COVER:
One piece design made of 12 gauge stainless steel,
durable to maintain shape and ensure consistent fit.
Spring loaded for quick removal and replacement.
LIFT LEVER: Lift lever facilitates raising slicer to tilted
position for cleaning beneath the machine.
REMOVABLE REAR DEFLECTOR: No tools are required
for removal of the deflector for thorough cleaning of the
slicer.
KNIFE MOTOR: 1⁄2 H.P., permanently lubricated ball
bearings. Single phase capacitor-start, induction run.
ELECTROLESS NICKEL PLATED SINGLE SLIDE ROD
WITH RESERVOIR WICK: Transport slide rod is E-Nickel
electroless plated. Slide rod bearings feature an oil
reservoir/oil wick.
FINISH: Stainless steel carriage, gauge plate and knife
cover. Anodized aluminum base.
ERGONOMIC STYLE HANDLE: Specially designed for
ease of use during manual operation.
MEAT GRIP: Front mounted grip is high strength
thermoplastic. Swings out of way when not in use.
ELECTRICAL SPECIFICATIONS: 120/60/1 – U L Listed.
Also available in 100/50/60/1 and 230/50/1 (3 amps) – not
submitted for U L Listing.
SWITCH: Moisture protected toggle type, operated by a
push-pull rod.
CORD & PLUG: 6-foot, three-wire power supply cord and
plug. Plug not furnished on export models.
CAPACITY: The carriage will take food up to 12″ in width
or 71⁄2″ in diameter.
GAUGE PLATE: Gauge plate is a heavy aluminum
casting with ribbed laminated stainless steel face for
smooth feeding. Adjustable to cut any thickness of slice
up to 1″.
WARRANTY: All parts and service coverage for one year
including knife. Lifetime guarantee on Borazon stones in
the sharpening system.
WEIGHTS FOR THE FOLLOWING ITEMS: Tubular Chute
9.1 lbs.; Swing Arm .61 lbs.; Heavy Front Meat Grip 2.76
lbs.; Heavy Handle 2.7 lbs.; Standard Meat Grip 2.34 lbs.
Microban® does not protect the user against food-borne bacteria. Always maintain good hygiene practices.
Leave a Comment » | Buying & Selling Restaurant Equipment, Product Specifications & Info | Tagged: automatic slicer, berkel, bizerba, commercial heavy duty slicer, Hobart 2912 automatic slicer for sale, manufacturer Hobart, meat cheese slicer, One Fat Frog Restaurant Equipment, Orlando Hobart, product guide, slicer for sale, used Hobart, used slicer | Permalink
Posted by onefatfrog
October 27, 2008
We have numerous materials in our new restaurant resource center. These materials are focused on the startup restaurant owner who is opening in Florida. Some of the materials in our Resource Center are:
- location & leases
- smallwares
- ice makers
- startup checklist
- business planning
- opening a coffee shop, pizzeria, bar, catering food service establishment
- Florida Food Service Managers Certificate
We will also begin sponsoring food service specialist lectures and roundtable discussions in the coming months. We welcome local restauranteurs in the Orlando, Central Florida, St. Augustine, Tampa, Gainesville, Jacksonville Florida areas to stop in and participate on lectures with experts on the following topics: commercial dishwasher leasing & sanitation- hoods, low temp v. high temp, water systems- IO, filtration & why, product line information, Combi ovens, startup business planning, construction- submitting plans, location, buildout, financing & leasing, equipment usage.
One Fat Frog Restaurant Equipment, 407.936.2733
stop in and shop at 1137 West Airport Blvd, Sanford, FL 32773
www.onefatfrog.com
Leave a Comment » | New Restaurant Resource Center Start Up | Tagged: buildout, construction, new restaurant, startup | Permalink
Posted by onefatfrog
October 27, 2008
| This product can be shipped directly to YOUR door! Priced at $1531 you just cannot beat it! Call One Fat Frog Restaurant Equipment at 407.936.2733 for this full-size convection oven and get it with a week (dependent upon stock). Pricing valid 30 days from date of initial posting.
Exceptional value on this great oven- you will be amazed at how much you save! This is a steam injected convection oven that will sit on your countertop or on an equipment stand. If you are looking for an affordable way (translation cheap)
We will ship this anywhere in the United States or internationally so if you need this freighted to South America, no problem!
TONS OF NEW & USED RESTAURANT EQUIPMENT IN STOCK AND ready to go- Call 407-936-2733.
Product Specification |
| Voltage (V) |
220 |
| Power (kW) |
5.6 |
| Dimensions (inches) |
32 x 26 x 22 |
| Box Dimns (inches) |
34 x 28 x 24 |
| Packed Weight (lbs) |
154 |
| Complies with spec |
ETL/NSF |
| Convection Oven – Proton |
Anvil’s Proton Convection Oven is especially designed for baking breads, muffins, baguettes, pastries, biscuits, etc. It is also especially useful with parbaked products
This oven is ideal for use by restaurants, confectionaries, coffee shops and caterers
Anvil convection ovens will also evenly reconstitute large quantities of frozen and chilled foods
Stainless steel exterior and interior
Rounded interior corners and removable shelf runners ensure ease of cleaning
Steam injection system for manual humidity control which allows for browning of pastry and bread products
Unit provided with non-tip steelwire chromeplated shelves
Interior light is fitted as a standard feature
A bake timer is also included as a standard feature to automatically switch off after a preset period
The oven is fan assisted and fitted with a custom designed baffle fan. This ensures that excellent temperature distribution is achieved even when oven is ful to capacity providing reliable baking uniformity
- Convection Oven – Proton
- STEAM INJECTION SYSTEM FOR MANUAL HUMIDITY CONTROL WHICH ALLOWS FOR BROWNING OF PASTRY AND BREAD PRODUCTS
- Four grid shelves supplied, can accommodate four full size sheet pans
- Bake and cook function with timer
- Two interior lights.
- Cooking Chamber Size H: 14” x W:28” x D: 20”
- Supplied with 5 foot cord with NEMA 6 – 30P plu
- ETL/NSF
|
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Posted by onefatfrog
September 17, 2008
Are you looking for a great set of booths for your restaurant? We have a set of booths originally from Johnny Rockets. These booths are red and seat about 80 people. These would go great in your restaurant or eatery. Have them delivered or visit our showroom and pick up this beautiful set of booths.
This set of equipment is sold
Leave a Comment » | Buying & Selling Restaurant Equipment | Tagged: 50s restaurant booths, commercial diner furniture, Food Service Equipment Orlando, maroon restaurant booths, One Fat Frog Restaurant Equipment, orlando restaurant equipment, pizza restaurant furniture for sale, restaurant booths for sale, restaurant booths orlando fl, restaurant furniture | Permalink
Posted by onefatfrog
September 18, 2008
Ice Cream is always in seaon in Florida
Would you like to purchase or to BUY a used Taylor Soft Serve Machine? Then One Fat Frog is the place to go. These Taylor soft serve ice cream machines are super dependable and just keep on working. In our business it’s not always the age so much as the shape the item is in for the price. For bank financing, it’s often the case they wish to know the age of the item. For this purpose, looking at the serial number on your Taylor soft serve machine is the key.
The serial number will begin with a letter followed by four numbers.
- FIRST LETTER: stands for the decade: H = 1980s / I was not used/ J= 1990s / K – 2000s
- FIRST NUMBER: stands for the specific year in the decade
- SECOND & THIRD NUMBERS: stand for the specific month
So, for example a serial number starting with H9 is 1989. If you come across a model K104 it would translate to manufacture date of April 2001.
Age is only a number
There are plenty of Taylor machines out there are still ticking. As I’ve always told the boys: There are 3 things you don’t ask a lady: what’s in her purse? what’s her shoe size? and what’s her age? Just like older women and vintage cars, Taylors are built to last.
Thanks for taking the time to read this and vote positively. See our guides for a long list of restaurant and commercial equipment to help you build your business.
If you’re looking for a used Taylor soft serve machine, please drop us a line. If it’s not in stock it just may be in the warehouse or on its way there. We’d be pleased to post a private buy-it-now for you. We’re just an e-mail or phone call away. One Fat Frog Commercial & Restaurant Equipment located in Central Florida but shipping Internationally!
Leave a Comment » | Product Specifications & Info | Tagged: Age of Taylor Electrofreeze ice cream machine maker, age of Taylor soft serve, buy restaurant equipment, Food Service Equipment Orlando, One Fat Frog Restaurant Equipment Dealer Orlando, restaurant equipment for sale Orlando, Taylor Serial number to specify age of machine, Taylor soft serve ice cream | Permalink
Posted by onefatfrog
September 18, 2008
One Fat Frog is proud to offer Turbo Air- a great line of products and is known for durability, convenience and beauty in the commercial setting. One Fat Frog Restaurant and Commercial Equipment is proud to represent this line to restaurateurs internationally.
Turbo Air Sushi Case Orlando FL
The following is just a brief overview of products:
- bottle coolers
- beer dispensers
- back bar
- open display merchandiser
- glass door merchandiser
- bakery case
- deli case
- floral case
- glass door freezer
- ice cream freezer
Sister companies of German Knife and Green World are also represented, offering the following:
- slicer
- meat grinder
- meat saw
- compartment sinks
- work table
- equipment stand
- over shelf
- solid bus carts
- wall mount shelf
- sushi display cases
- food warmer
- microwave ovens
This company is well-situated in the United States since 1998 providing SUPER fast delivery.
One Fat Frog Restaurant Equipment enjoys selling high quality Turbo Air Sushi Cases. We do represent numerous lines with sushi cases for each restaurant need and budget. Call us at 407.936.2733
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Posted by onefatfrog
September 18, 2008
Soft serve is a type of ice cream used for a variety of frozen desserts served in a myriad of settings. It is quick & easy to prepare & serve & often needs much less storage space & preparation than serving traditional hard ice cream that requires scooping. When you look at various frozen treat establishments, you will find soft serve ice cream being used for everything from rootbeer floats to banana splits, for cones to custard. Really the combinations are limitless. Even with a small tabletop single flavor machine you can offer a great variety of deserts. You can use the same piece of equipment to offer a variety of products even if you don’t have a twist machine- try offer a flavor of the day by using a different mix. For example there are reduced fat, low-fat, non-fat, fat free products. As well there are ice milk, frozen custard, sherbert, sorbet, yogurt & tofu mixes.
Orlando soft serve equipment for sale
Buying a dependable soft service machine will directly relate to a high profit. In fact, many businesses add soft serve for the great profit margin that it creates. The low manpower & low cost of food inventory compared to what you charge customers really makes for a nice profit margin.
The ease of soft serve is that it is dispensed directly from the equipment to the serving dish & is QUICK! Depending upon the unit you may need totally tear it down & clean it after each day or you can put it on a standby mode overnight. You will also find that some of the soft serve or milkshake machines can be manually reset or changed to provide another product by purchasing a conversion kit & changing the ice cream temperature setting.
Who uses soft serve machines? Our customers are varied, we have school cafeterias, mobile ice cream trucks, concessions, restaurants, beach bars, stores, mini-golf courses and theaters that all buy machines to boost their sales. It’s also a great concessions/ fundraiser idea for your group and an unique item to add to your equipment rental business.
Looking to buy a great soft serve machine? See us. If we don’t currently have it listed on e-bay, chances are it’s sitting in our warehouse waiting to be listed or may be sold before we list it. So, be pro-active and call us to arrange a private BIN for the item. We often carry Taylor, Electrofreeze and other dependable brands. Give us a call or drop us a line and we can post a private buy-it-now for you. (407).687.8057 Of course we accept all major credit cards and have a commercial credit/ financing/ leasing program to make your purchases easy. We are pros at shipping freight internationally, so don’t hesitate if you have an odd ship.
We also have a guide on purchasing a used soft serve machine.
Leave a Comment » | Product Specifications & Info | Tagged: age of Taylor soft serve, age Taylor soft serve ice cream, Buying & Selling Restaurant Equipment, buying restuarnat equipment, restaurant equipment Orlando FL, soft serve ice cream, Taylor soft serve ice cream | Permalink
Posted by onefatfrog
September 18, 2008
The Florida Restaurant and Lodging Association has a myriad of opportunities for members. Members are generally in commercial restaurant, bakery, food service preparation, catering and commerical kitchen applications. This professional association offers education, training and legislative advocacy. We encourage you to look into membership if you are not already a member.
This is a great place for culinary arts students to network and find connections.
Thanks to One Fat Frog Commercial & Restaurant Equipment for information on this organization. If you are looking for the Florida Restuarant & Lodging Association then you can click on the previous link to get to it.
Leave a Comment » | Restaurant Equipment in Florida | Tagged: commercial kitchen, Florida Restaurant and Lodging Association, Food Service Association, FRLA, One Fat Frog Restaurant Equipment | Permalink
Posted by onefatfrog
September 22, 2008
Structural Concepts makes a great refrigerated case with open fronts. This grab n’ go case encourages those impulse sales when customers actually help themselves and touch the pre-packaged product (ie- food, beverage). During hours you’re closed the refrigerated air curtains will keep everything cool.
All products are maintained consistently refrigerated at 41 degrees or below.
Leave a Comment » | Product Specifications & Info | Tagged: convenience store case, grab n go, impulse sales, refrigerated case, starbucks open case, structural concepts | Permalink
Posted by onefatfrog
September 22, 2008
Structural Concepts makes a great refrigerated case with open fronts. This grab n’ go case encourages those impulse sales when customers actually help themselves and touch the pre-packaged product (ie- food, beverage). During hours you’re closed the refrigerated air curtains will keep everything cool.
All products are maintained consistently refrigerated at 41 degrees or below.
Call 407-936-2733 or sales@onefatfrog.com
Leave a Comment » | Product Specifications & Info | Tagged: structural concepts, structural concepts bid spec, structural concepts florida, structural concepts orlando | Permalink
Posted by onefatfrog
September 22, 2008
When you are looked at a case for your restaurant or convenience store there are several things to consider:
- do you want refrigeration?
- dry?
- heated?
- service?
- grab n’ go?
Or, do you want to buy a case that combines some of these features with different temperature capabilities into one machine that really will maximize your floor space?
Beyond the age-old question of floor space, is maximizing the flow of your client movement in your store or coffee shop- will they be exposed to the most amount of items visually during their checkout? This is KEY to drive those impulse sales.
One Fat Frog Restaurant Equipment, call 407-936-FROG or email sales@onefatfrog.com for best prices
Leave a Comment » | New Restaurant Resource Center Start Up | Tagged: bakery case, deli case, refrigerated case | Permalink
Posted by onefatfrog
September 22, 2008
There are many types of cases used in restaurants, convenience stores, delis, smörgåsbords and schools. This guide will offer a brief overview of different types of cases available and illustration of what they are. We have also set it up as a set of frequently asked questions (FAQ) as well as answers to help you easily understand the differences between cases. CALL 407.936.FROG or SALES@ONEFATFROG.COM to purchase
- What are Open cases?
- Often found in refrigerated option, although heated cases are becoming more common.
- These cases are sometimes referred to as Grab n’ Go because the customer can serve themselves.
- This increases impulse sales, and also can be found in combination cases of refrigerated and dry or refrigerated and heated.
- What are Enclosed cases?
- These cases are enclosed to maintain a food-safe environment and to minimize the people who come into contact with the food.
- What are Drop-ins?
- These cases are enclosed and dropped in the counter top to hide refrigeration or heating elements.
- What about Counter top cases?
- These cases are presented at counter top level and can be placed in a variety of settings and on different bases.
- They can be moved around if you redesign or change menu.
- What about Refrigerated?
- These cases come in open or closed, counter top or stand alone.
- What about Heated?
- These cases come in open or closed, counter top or stand alone.
- What about Dry / non-refrigerated?
- These cases come in open or closed, counter top or stand alone.
- Can I have a combination?
- Yes. These cases come in open or closed, countertop or stand alone.
As you’re looking for cases we recommend Structural Concepts, Jettech, Koolit, TurboAir, Federal and Atlas Metal.
Leave a Comment » | New Restaurant Resource Center Start Up | Tagged: countertop case, drop in case, enclosed case, grab n go, structural concepts, structural concepts for sale | Permalink
Posted by onefatfrog
September 22, 2008
Structural Concepts has over 30 years of experience designing and building different food display cases- heated, refrigerated and dry. These cases are used in food service, restaurant, school, supermarket, convenience store, deli, and coffee houses.
The company motto is “One part passion, two parts science” because they are passionate about design and dedicated to the technical aspect of cooling, heating and storing foods.
Leave a Comment » | Product Specifications & Info | Tagged: structural concepts | Permalink
Posted by onefatfrog
September 22, 2008
Structural Concepts is known for world class merchandising options. The Harmony series is another one of their great designs. These units are less than 34″ inches deep – extremely slim- which means they can easily fit through a 36″ inch standard door without any tear-down of equipment or door! This means no hassle- and just easy transportation.
Harmony Series cases are the ONLY narrow depth cases in the industry that are NSF Type II refrigeration Certified! And did we mention that Structural Concepts has a state of the art facility with 6 UL certified laboratories for testing?
These cases are either refrigerated or combination cases. Great for use in convenience stores, schools, delis, school stores, concessions, bars and gas stations! To purchase, call 407-936-FROG or sales@onefatfrog.com
Leave a Comment » | Product Specifications & Info | Tagged: structural concepts | Permalink
Posted by onefatfrog
September 22, 2008
Structural Concepts is a top name in refrigeration and merchandising display for commercial installations. Structural Concepts makes the Oasis Series which is a line of open air-screen refrigerated merchandisers. These merchandisers are great for produce, deli, seafood, bakery and prepared foods in a deli, convenience store, grocery, restaurant, gourmet coffeeshop or coffeehouse. Call 407.936.2733 or SALES@ONEFATFROG.com
Leave a Comment » | Product Specifications & Info | Tagged: bakery case, deli case, grocery case, merchandising display, open air merchandiser, produce case, refrigeration, seafood case, structural concepts, structural concepts for sale, structural concepts oasis series | Permalink
Posted by onefatfrog
September 22, 2008
This guide or set of frequently asked questions (FAQ) is about the Allure line of Structural concepts refrigerated and non-refrigerated floral merchandisers. Call 407.936-2733 or sales@onefatfrog.com to purchase these cases. These merchandisers offer a variety of configuration choices in which we cover in this FAQ.
Allure line of Structural concepts (refrigerated/non-refrigerated) floral merchandisers:
- What are some examples of the variety of choices?
- The variety of choices includes:
- What about other options of merchandising arrangements?
- There are many option of merchandising arrangements including:
- cut flowers
- plants
- wines
- living arrangements
- live cultures
- and similar items.
Thanks to One Fat Frog Restaurant Equipment for this section of the frequently asked questions (FAQ/Guide).
Leave a Comment » | Product Specifications & Info | Tagged: restaurant equipment, structural concepts, wine display case | Permalink
Posted by onefatfrog
September 22, 2008
This guide/FAQ (frequently asked questions) covers structural concepts that make a full line of visual merchandising cases for your commercial installation- coffee shop, ice creamery, gourmet food store. This FAQ will share the factory specifications of the Encore Gelato.
- What kind of Refrigeration System?
- Breeze refrigeration system
- What about top lights?
- (2) shatter resistant top lights
- What about the front glass?
- Tempered lift-up front glass for ease of cleaning
- How many rows of sign channel?
- (2) rows of sign channel in front of pans
- Great for flavors
- What kind of parts?
- Stainless Steel parts:
- interior
- lower front panel
- rear ledge
- What is the average product temp?
- What kind of frame?
- Welded steel tube frame w/ levelers
- Foam insulated?
- foam-in-place insulated tub
- fully accessible for refrigeration service and cleaning
- What kind of power cord?
- Standard 6 foot power cord
- Any other specifications I should know about?
- NSF 7 – ETL sanitation conformed to
Pictured here is the Encore G24F. 
Thanks to One Fat Frog Restaurant Equipment for providing this set of frequently asked questions as well as the specifications for the Encore G24F.
Leave a Comment » | Product Specifications & Info | Tagged: affordable gelato case, auction restaurant equipment, florida gelato case, jacksonville fl restaurant equipment, orlando gelato case, structural concepts encore, structural concepts for sale, structural concepts gelato case, structural concepts used, sturctural concepts best price | Permalink
Posted by onefatfrog
September 22, 2008
What is the difference between full ends and cutaway ends? When you are buying Structural Concepts merchandisers you will find that many of the merchandisers come with the option of full or cutaway ends. The cutaway ends are generally a bit slimmer profile and have a glass end cap that allows visual merchandising from different angles.
Call 407-936-FROG or SALES@ONEFATFROG.COM or stop in our showroom at 1137 West Airport Boulevard, Sanford, FL 32773
Leave a Comment » | Product Specifications & Info | Tagged: one fat frog, open merchandisers, restaurant equipment, structural concepts | Permalink
Posted by onefatfrog
September 22, 2008
Structural Concepts has a full line of dry and refrigerated units to meet your merchandising needs. This guide will cover the Encore S Series Spherical Glass Bakery Display cases. These cases are combination unites with both dry and refrigeration in the same unit. The spherical glass curves both top to bottom and left to right for a very pleasing presentation that is unique and flowing. The display decks and ledges are solid surfaces which look much nicer to the consumer.
Upsell your bakery items with a beautiful curved glass dry and refrigerated merchandiser. This merchandiser is perfect for a coffeeshop or bistro. If you have a gelateria and are looking for a unique case for your pastries, let this case be the one. We can custom match it to your gelato case.
Thanks to One Fat Frog for their addition to the Structural Concepts guides
Leave a Comment » | Product Specifications & Info | Tagged: structural concepts buy, structural concepts case orlando fl, structural concepts discount, Structural Concepts Encore Case, structural concepts for sale, structural concepts tampa fl, structural concepts used | Permalink
Posted by onefatfrog
September 22, 2008
This section of our guide focuses on the frequently asked questions (FAQ) regarding The Harmony line by Structural Concepts. call One Fat Frog Restaurant Equipment at 407.936.2733 or email sales@onefatfrog.com
- What are some of the benefits?
- This kind of refrigeration offers a great combination of:
- slim size
- top style
- top refrigeration technology
- What kind of units can these be purchased in?
- These units can be purchased in:
- Refrigerated
- Dry
- Combination configurations.
- What are the specifications in size of the slim line cases?
- These slim line cases have a profile that is exactly 32 1/8 ” inches deep
- Fits through any standard 36″ inch door opening without taking the door or the case apart.
- What kind of certifications does this type of refrigeration have?
- These cases have the NSF
- National Sanitation Foundation
- Type II refrigeration certification
- This means that these cases will work in environments that exceed 75 degrees fahrenheit and 55% humidity.
- These cases can and will work outside and in Florida and other tropical environments.
- Are these the only narrow depth cases?
- The Structural Concepts Harmony series units are the only narrow depth cases out there that are certified as NSF Type II Refrigeration units.
call One Fat Frog Restaurant Equipment at 407.936.2733 or email sales@onefatfrog.co
Leave a Comment » | Product Specifications & Info | Tagged: starbucks case, structural concepts | Permalink
Posted by onefatfrog
September 22, 2008
This great machine is more than comparable to Hoshizaki’s line but priced more affordably. In this set of frequently asked questions (FAQ) we cover the technical aspects of the Jet-tech when compared to the lower Hoshizaki Turbo Air model:
Let’s look at some of the features:
The Jet-Tech Sushi Case
- What kind of lighting?
- What about the dimensions/length?
- What kind of exterior material is used?
- Glass?
- front glass opens for easy cleaning
- Is there any drain required?
- How is the temp displayed?
- What other options are there?
- Added no added cost:
- left or right compressor
- silver or bronze finish
- What about the approvals?
- UL and UL Sanitation (USF 7) Approvals
Contrast with the Hoshizaki Sushi refrigerated sushi display case:
- Hoshizaki noted differences when compared:
- exterior material is PVC and ABS plastic
- does not have curved front glass
- is only available in Mat Black finish
- only has an analog thermometer
- does NOT have an adjustable temperature
Jet-Tech features appear to be clearly superior to Hoshizaki offerings. Why pay more when you can get great features at a more affordable price?
Thanks to One Fat Frog Commercial and Restaurant Equipment for their continued offerings in the refrigerated display merchandisers in Business and Industrial Food Service Categories.
Leave a Comment » | Product Specifications & Info | Tagged: Jet-tech jettech sushi case Hoshizaki, orlando sushi case, SALE sushi case refrigerated, sushi case, sushi case Turbo Air | Permalink
Posted by onefatfrog
September 22, 2008
Turbo Air offers a great line of products and is known for durability, convenience and beauty in the commercial setting. For best prices on Turbo Air, call 407-936-FROG or email SALES@ONEFATFROG.COM. One Fat Frog Restaurant and Commercial Equipment is proud to represent this line to restauranteurs internationally.
The following is just a brief overview of products:
- bottle coolers
- beer dispensers
- back bar
- open display merchandiser
- glass door merchandiser
- bakery case
- deli case
- floral case
- glass door freezer
- ice cream freezer
Leave a Comment » | Product Specifications & Info | Tagged: back bar, bakery case, beer dispenser, bottle cooler, deli case, floral case, freezer orlando, glass door freezer, glass door merchandiser, ice cream freezer, Jet-tech jettech sushi case Hoshizaki, open display merchandiser, orlando sushi case, refrigeration orlando, restaurant sushi case, SALE sushi case refrigerated, turbo air | Permalink
Posted by onefatfrog
September 22, 2008
Turbo Air refrigeration is known for its quality and great technical engineering, did you know they have two sister companies of German Knife and Green World are also represented, offering the following:
- slicer
- meat grinder
- meat saw
- compartment sinks
- work table
- equipment stand
- over shelf
- solid bus carts
- wall mount shelf
- sushi display cases
- food warmer
- microwave ovens
This company is well-situated in the United States since 1998 providing SUPER fast delivery.
Leave a Comment » | Product Specifications & Info | Tagged: german knife, turbo air, Turbo Air Slicer meat grinder saw sinks table stand | Permalink
Posted by onefatfrog
September 22, 2008
Thanks to One Fat Frog Restaurant & Commercial Equipment for this guide on espresso & cappuccino lingo. If you need to buy a good new or used Espresso Cappuccino machine call 407-936-FROG or SALES@ONEFATFROG.COM or shop in our showroom at 1137 West Airport Blvd, Sanford, FL 32773
Well, maybe you think you can drink espresso with the best of them, but do you really know your lingo? See how many of these you really know the meaning of…
Addshot: additional shot of espresso
Affogato: Vanilla espresso served over gelato- vanilla sometimes replaced by other flavors
Americano: aka Caffe Americano. Espresso diluted w/ hot water
Americano Misto: Americano w/ steamed milk. Like latte w/o foam-steamed milk & hot water added to 1/2 & 1/2 rather than steamed milk.
Barista: Trained Espresso bartender specializing in coffee.
Breve: Short for Espresso Breve. Espresso w/ half-n-half or semi-skimmed milk.
Café Au Lait: French style, w/ coffee & boiled milk poured simultaneously into cup.
Café Con Leche: espresso shot w/ remainder of cup of steamed milk
Caffè Amaretto: Latte w/ almond syrup.
Cafe’ BonBon: shot of espresso in small glass w/ condensed milk. Shot & milk separate unless stirred, reminscent of black & tan
Caffè Con Panna: Demitasse of espresso topped by dollop of whipped cream. AKA Espresso Con Panna.
Caffè Corretto: AKA Espresso Corretto. adding cognac or other liquor.
Caffè Creme: AKA Espresso Creme. espresso w/ 1 oz. heavy cream. AKA “Café Crème.”
Cafe Cubano: Sugar added to espresso grounds during brewing = sweet taste. Sugar also whipped into small amt of espresso after brewing & mixed w/ remainder of shot.
Caffè Freddo: Chilled espresso in glass
Caffè Latte: AKA Latte; espresso made w/ steamed milk, topped by foamed milk. most popular espresso drink.
Caffè Lungo: Same as an Americano.
Caffè Medici: doppio poured over chocolate syrup & orange/ lemon peel, usually topped w/ whipped cream.
Cafe Macchiato: small amt of foam spooned onto espresso. different than latte macchiato
Caffè Mocha: AKA Mocha. latte w/ chocolate.
Cafe’ Noissette: Espresso w/ warm milk
Caffè Ristretto: concentrated short shot w/ same amount of coffee as full shot
Cake in a Cup: Double cream, double sugar. AKA Double Double.
Cappuccino: shot of straight espresso w/ foamed milk on top. In US, cappuccino is made as cafè latte w/ more foam= less espresso than traditional .
Caramel: A latte w/ caramel syrup.
Cher Sugar: w/ equal.
Cloudy: semi wet cappuccino.
Cortado: Espresso “cut” w/ a small amount of warm milk.
Corretta: Some sort of liquor added
Crema: tan-colored foam that forms on top of espresso shot from brewing process. Crema is composed of minuscule air bubbles -> espresso film & forms a “cap” that protects the espresso proper from being exposed to the air.
Demitasse: Small cup for serving espresso straight, no chaser.
Doppio: double shot of espresso
Double: AKA doppio.
Double Cup: espresso served in two cups, just in case one cup is too hot to handle.
Double Double: Double cream, double sugar.
Drip: regular coffee.
Dry: Foamed milk.Sans steamed milk
Espresso: 1-oz shot of espresso made from Arabica, not Robusta beans (used in making regular coffee). Arabica has 1/2 caffeine of Robusta. Word espresso comes from brewing method – hot water is pressed by piston/ pump through finely ground, firmly packed coffee.
Espresso Breve: Espresso w/ half-n-half or other semi-skimmed milk.
Espresso Crème: Espresso w/ an ounce of heavy cream.
Espresso Freddo: Chilled espresso over ice.
Espresso con panna : Espresso w/ whipped cream on top.
Espresso Lungo: long pull, to squeeze max from bean. Opinion varies from stronger brew to bitter one
Espresso Macchiato: Espresso w/ topped with dollop of steamed milk.
Espresso Ristretto: shorter or “restricted” pull. Creates thicker drink.
Faema: Excellent brand name of espresso and cappuccino machines. Often used in Starbucks, Barneys and other high traffic coffee houses.
Flat White: coffee drink popular Down Under, made of 1/3 espresso & 2/3 steamed milk.
Foamless: Sans foamed milk.
Frappuccino: iced or chilled cappuccino. AKA Frap or Frappe
Granita: Latte w/ frozen milk.
Half-Caf: Half decaf.
Harmless: decaf espresso
John Wayne: 2 shots flavored syrup, often caramel or vanilla, 2 portions of half & half, & 2 shots of espresso. Ingredients are added slowly in this order, so that end result is layered w/ 3 distinct flavors & temperatures- customarily drunk at once.
Latte: Espresso made w/ steamed milk, sometimes topped w/ latte art. Popular in US but not well known worldwide
Latte Macchiato: reverse cafè macchiato, w/ espresso poured on vanilla-flavored milk & flavored sauce (often caramel or chocolate) drizzled on foam.
Latte Puné: mini-latte w/ full shot of espresso.
Latteccino: latte w/ more froth or a cappuccino w/ more milk
Long Black: Espresso & hot water – equal parts.
Lungo: double water through ground coffee, yielding weaker taste
Macchiato: Short for Caffè Macchiato or Espresso Macchiato.
Mocha: Short for Cafe Mocha.
Mochaccino: cappuccino w/ chocolate.
Nico: breve w/ orange syrup & cinnamon.
No Foam: Steamed milk w/out any foam.
No Fun: decaf, non-fat latte AKA skinny harmless or why bother
No Whip: No whip cream.
On a Leash: To go, w/ handles.
Quad: 4 shots, AKA double-double
Red or Black Eye: coffee w/ 2 shots of espresso. AKA slingblade, depth charge, shot in the dark, Al Pacino, autobahn, or hammerhead.
Rice Dream Latte: latte made w/ Rice Dream, instead of milk.
Rice Latte: latte made w/ rice milk, instead of milk.
Ristretto: short shot w/ same amount of coffee as full shot, just concentrated. Sweetest part of the shot.
Short & Dry: minimize the amount of milk relative to coffee in a latte or cappuccino
Single: espresso from single shot,
Soy Latte: latte made w/ soy milk, instead of milk.
Shot: Equivalent to a single.
Shot in the Dark: regular coffee w/ shot of espresso. AKA Speed Ball
Skinny: latte made w/ non-fat or skim milk
Skinny Harmless: non-fat, decaf latte AKA Why Bother.
Speed Ball: cup of regular coffee w/ espresso.
Tall: 12-ounce cup.
Thunder Thighs: double-tall mocha w/ whole milk & extra whipped cream.
Triple: 3 shots
Unleaded: Decaf.
Venti: 20 oz. cup
Wet: Sans foamed milk; steamed milk only.
Whipless: Sans whipped cream
White Mocha: mocha made w/ white chocolate.
Why Bother: decaf, non-fat or skim milk latte, AKA skinny harmless.
With Legs/ With Wings: cup w/ handles.
With Room: space left at top of cup for additional cream or avoiding spillage
Without: Sans foam. Zebra: 1/2 regular mocha, 1/2 white mocha.
In compiling this list we used several internet resources and polled friends. See anything we missed or an error? Drop us a line. And when you have the chance, stop by our showroom and share a drink and a story with us. If you’ve found this short dictionary of help or humor, would you take a moment to vote positively for this guide?
Leave a Comment » | New Restaurant Resource Center Start Up | Tagged: barista list, coffee shop equipment list, espresso dictionary, espresso equipment, espresso grinder, list of espresso drinks, startup coffeeshop | Permalink
Posted by onefatfrog
September 22, 2008
This section of our FAQ/Guide covers Structural Concepts air screen cases and the many different uses involved with these great cases. Call 407-936-FROG or SALES@ONEFATFROG.COM to buy this case. This set of frequently asked questions or FAQ is thanks to One Fat Frog Restaurant Equipment and we would like to thank them for their guide writing abilities as well as their outstanding service. These questions are commonly considered when covering the air cases by Structural Concepts.
- What are the cases used in most often?
- Structural Concepts air screen cases are perfect for your:
- Deli
- School
- Concession stands
- Coffee shop
- Grocery store
- Imagine putting healthy foods in this for your students at school!
- What else can these machines be used for?
- These dependable machines can be used for a myriad of uses:
- golf courses
- salad bars
- grocers
- gourmet
- coffee shops
- Where are similar units used?
- These are very similar to units used at:
- Starbucks
- Einstein Bagels
- Coffeeshops
- What about the self-service portion?
- You should expedite the self-service impulse portion of their check out lines.
-
- Increase your sales by introducing one of these units near your checkout
Leave a Comment » | Product Specifications & Info | Tagged: grocery store equipment, structural concepts, Structural Concepts COU4748R grocery air screen case | Permalink
Posted by onefatfrog
September 22, 2008
Lets take a look at the advantages of owning a case in your bakery by Structural Concepts. Now offering brand new cases just like you see at 7/11! In this set of frequently asked questions we cover what types of goods are generally used with this case as well as the advantages of having a self-serve section in your .
- What are these cases good for?
- These dry goods cases are excellent for:
- Self-service at:
- school/concession area
- hotel lobby
- any place you might encourage impulse sales with your customers.
- By increasing self-service you also decrease employee overhead.
Take a look at Structural Concepts Addenda line as offered by One Fat Frog Commercial and Restaurant Equipment, sales@onefatfrog.com or 407-936-FROG
Leave a Comment » | Product Specifications & Info | Tagged: structural concepts | Permalink
Posted by onefatfrog
September 22, 2008
Structural Concepts is the maker of many solid display cases. Call 407-936-FROG or sales@onefatfrog.com for best pricing on Structural Concepts and other cases. This guide focuses on the heated deli case that measures a hair over 4 foot in width. It fits well next to the cold deli case and can be arranged in various ways in your establishment.
This affordable and dependable case is good for use in gourmet deli, c-store, restaurant, drive-thru, restaurant, sports bar and pub, school, buffet and hospitals.
Some features of the cases are:
See the matching cold deli case for this one– color is BLACK unless you special order
Special thanks to One Fat Frog Commercial and Restaurant Equipment for their extensive additions to the guides categories. They are reputable online dealers who have sold quality merchandise online for several years. One Fat Frog- a name you can trust and humans that always answer the phone- selling nationally and internationally from Sanford, FL
Leave a Comment » | Product Specifications & Info | Tagged: deli box, heated display case, refrigerated box, structural concepts | Permalink
Posted by onefatfrog
September 22, 2008
Why take your restaurant equipment to auction in Florida when you can sell or consign it with us and make more money? Generally equipment purchased at auction needs repairs and is often a dumping ground… let’s be honest. So, try giving us a call- we’re authorized trading assistants on ebay and reputable business folks who have been selling equipment for over two decades. Let us help liquidate your business.
One Fat Frog Commercial and Restaurant Equipment
407-936-FROG
1137 W. Airport Boulevard, Sanford, FL 32773
Leave a Comment » | Restaurant Equipment in Florida | Tagged: food service auction, restaurant equipment auction, sanford restaurant equipment | Permalink
Posted by onefatfrog
September 22, 2008
Are you dreaming, wishing, planning, arranging to open a bar, restaurant, lounge, catering, concessions stand or mobile food service establishment in Florida or nationwide? At One Fat Frog Commercial & Restaurant Equipment we have a few tips for you:
- be familiar with health codes and talk to your inspector before they come out
- all owner’s should have their foodsafe certificate
- follow through with incorporation and appropriate licensure
- be aware of your market
- be aware of your competition
- have a strong business plan
- be clear on your mission
- have back up funding available
- have resumes / applicants on hand for front of the house and back of the house
Starting a new restaurant, bar, mobile concessions stand or other food service provider? These brief guides are meant to encourage the initial business planning process. Thanks to One Fat Frog Used Restaurant Equipment for creating these guides.
- look for our upcoming guide on financing and partnerships
It is our hopes that these guides encourage you to think outside of the takeout box and allow your business to flourish. After all, as they say there’s more than one way of looking at a picture. As always, One Fat Frog remains a major resource for businesses starting up and looking to buy/ lease used restaurant equipment nationwide: Florida Georgia New York
Leave a Comment » | New Restaurant Resource Center Start Up | Tagged: buy lease used restaurant equipment, mobile catering, opening a bar, opening a concessions trailer, opening a restaurant, restaurant equipment, roach coach, starting an ice cream truck | Permalink
Posted by onefatfrog
September 22, 2008
In this FAQ/guide we cover questions like “What is a prep station?” and “What is the difference between megatops/ mega-tops and traditional salad, sandwich, deli prep tables?” CALL ONE FAT FROG at 407-936-2733 or EMAIL SALES@ONEFATFROG.COM to BUY. In order to help guide you through we have formatted this guide in the set of easy to read questions and answers (FAQ/Frequently Asked Questions) One Fat Frog has written this short guide to help you understand the basics needed when purchasing a new or used prep station for the commercial kitchen setting. Let’s talk a little about commercial preparation stations.
- Which area has the refrigerated area?
- A commercial prep station or cooler has a refrigerated area on the top that closes when not in use.
- What do I store in this area?
- In this area or in these pans is where you would store the:
-
- toppings
- tomatoes
- other condiments).
- What about if you are making pizzas?
- If you are making pizzas you would store:
- cheese
- sauce
- mushrooms
- black olives
- etc.
- Is there a refrigerator underneath the counter area?
- All of these units have a refrigerator underneath the counter area and a hooded area that covers pans in which you can put cold prep items.
- For example if you were making pizza you would put:
- pineapple
- tomato sauce
- cheeses
- mushrooms
- olives
- etc.
- How is it similar to any other commercial food setup?
- If you’ve ever been through a Subway sub shop you will have seen a variation on this in their line.
- Their sandwich sub prep stations are actually part of their serving line.
- What about the sizes of the sandwich prep tables?
- Favorite sizes of sandwich prep tables are:
- How many doors?
- Between one and three doors;
- Units with four or more doors are also available.
- These standard sizes are often found in the used restaurant equipment market.
- What differentiates a prep station cooler from a megatop?
- The main difference is that the megatop has a deeper cutting board area
- Will hold more pizza dough.
Thanks One Fat Frog Restaurant Equipment for providing us with this great guide to starting your prep station as well as the general questions that go along with running a prep station.
Leave a Comment » | New Restaurant Resource Center Start Up, Uncategorized | Tagged: deli prep table, mega top, megatop, pizza make table, prep station, restaurant equipment, restaurant equipment orlando, salad table, sandwich table | Permalink
Posted by onefatfrog
September 22, 2008
In this FAQ/guide we cover questions like “What is a prep station?” and “What is the difference between megatops/ mega-tops and traditional salad, sandwich, deli prep tables?” In order to help guide you through we have formatted this guide in the set of easy to read questions and answers (FAQ/Frequently Asked Questions) One Fat Frog Restaurant Equipment has written this short guide to help you understand the basics needed when purchasing a new or used prep station for the commercial kitchen setting. Let’s talk a little about commercial preparation stations. Call 407-936-2733 or email sales@onefatfrog.com
- Which area has the refrigerated area?
- A commercial prep station or cooler has a refrigerated area on the top that closes when not in use.
- What do I store in this area?
- In this area or in these pans is where you would store the:
-
- toppings
- tomatoes
- other condiments).
- What about if you are making pizzas?
- If you are making pizzas you would store:
- cheese
- sauce
- mushrooms
- black olives
- etc.
- Is there a refrigerator underneath the counter area?
- All of these units have a refrigerator underneath the counter area and a hooded area that covers pans in which you can put cold prep items.
- For example if you were making pizza you would put:
- pineapple
- tomato sauce
- cheeses
- mushrooms
- olives
- etc.
- How is it similar to any other commercial food setup?
- If you’ve ever been through a Subway sub shop you will have seen a variation on this in their line.
- Their sandwich sub prep stations are actually part of their serving line.
- What about the sizes of the sandwich prep tables?
- Favorite sizes of sandwich prep tables are:
- How many doors?
- Between one and three doors;
- Units with four or more doors are also available.
- These standard sizes are often found in the used restaurant equipment market.
- What differentiates a prep station cooler from a megatop?
- The main difference is that the megatop has a deeper cutting board area
- Will hold more pizza dough.
Thanks One Fat Frog Restaurant Equipment for providing us with this great guide to starting your prep station as well as the general questions that go along with running a prep station. Interesting in buying a new or used piece of pizza equipment from Hobart Mixer to Baker’s Pride, Marsal or Blodgett pizza oven? Call 407-936-2733 or email sales@onefatfrog.com or check out our online store
Leave a Comment » | Product Specifications & Info | Tagged: baker's pride, beverage air, blodgett, earthstone, everest, hobart, marsal, One Fat Frog Restaurant Equipment, opening a pizza restaurant, pizza make table, pizza table, pizzeria startup, restaurant equipment jacksonville, restaurant equipment orlando, starting a pizzeria, true, true megatop, woodstone | Permalink
Posted by onefatfrog
September 22, 2008
One Fat Frog’s quick guide to opening a pizza place. What sorts of equipment will I need? Can you explain the equipment to me? Can you give me some guidance on starting up a pizza business? This guide will briefly hit on all all of the above questions. When you’re done reading it, please feel free to peruse our other guides.
First of all, let’s that about what sort of equipment you will need: good oven (wood burning, stone deck, conveyor), commercial mixer with dough hook, megatop pizza prep station cooler, reach in refrigerator for beverages, refrigerator and freezer for supplies, storage for boxes. Optional- soda fountain, dough sheeter, kegerator, pizza display warmer, POS systems.
What is a prep station? What is the difference between megatops/ mega-tops and traditional salad, sandwich, deli prep tables? One Fat Frog has written this short guide to help you understand the basics needed when purchasing a new or used prep station for the commercial kitchen setting. Let’s talk a little about commercial preparation stations.
A commercial prep station or cooler has a refrigerated area on the top that closes when not in use. In this area or in these pans is where you would store the toppings (think tomatoes and other condiments). If you are making pizzas you would store cheese, sauce, mushrooms and black olives in this area. You may find that used make tables are missing this top lid because high volume shops tend rip them off for ease of use.
All of these units have a refrigerator underneath the counter area and a hooded area that covers pans in which you can put cold prep items. For example if you were making pizza you would put your pineapple, tomato sauce, cheeses, mushrooms, olives in this area. In fact if you’ve ever been through a Subway sub shop you will have seen a variation on this in their line. Their sandwich sub prep stations are actually part of their serving line.
Favorite sizes of sandwich prep tables are 48, 60 and 72 inches with between one and three doors; units with four or more doors are also available. These standard sizes are often found in the used restaurant equipment market.
Now the last question is what differentiates a prep station cooler from a megatop? The main difference is that the megatop has a deeper cutting board area which will hold pizza dough.
Are you dreaming, wishing, planning, arranging to open a bar, restaurant, lounge, catering, concessions stand or mobile food service establishment in Florida or nationwide? At One Fat Frog Commercial & Restaurant Equipment we have a few tips for you:
- be familiar with health codes and talk to your inspector before they come out
- all owner’s should have their foodsafe certificate
- follow through with incorporation and appropriate licensure
- be aware of your market
- be aware of your competition
- have a strong business plan
- be clear on your mission
- have back up funding available
- have resumes / applicants on hand for front of the house and back of the house
Starting a new restaurant, bar, mobile concessions stand or other food service provider? These brief guides are meant to encourage the initial business planning process. Thanks to One Fat Frog Restaurant Equipment & Supplies for creating these guides. Call 407-936-2733 or sales@onefatfrog.com for help.
- look for our upcoming guide on financing and partnerships
It is our hopes that these guides encourage you to think outside of the takeout box and allow your business to flourish. After all, as they say there’s more than one way of looking at a picture. As always, One Fat Frog remains a major resource for businesses starting up and looking to buy and lease a restaurant with equipment- 407.936.2733 or email sales@onefatfrog.com
Leave a Comment » | New Restaurant Resource Center Start Up | Tagged: opening a pizzeria, pizza buisness plan, pizza restaurant furniture for sale, pizzeria startup, starting a pizzeria | Permalink
Posted by onefatfrog
September 22, 2008
One Fat Frog sells new and used restaurant equipment around the world. Now your one-stop shopping resource for new and used restaurant equipment. While we are headquartered in Orlando, FL so that we can bring you the best deals, we specialize in working with customers in remote areas. Are you in the wilderness of Idaho or Northwest Montana? As longtime residents of that area we know what it’s like when you just can’t get the repair guy out in Arco, ID or get Hobart to service you from Boise in time for your business.
We offer immaculate custom crating for all of our items- so that they arrive without damage, dents or dings.
For all of your new and used restaurant equipment needs- One Fat Frog Restaurant Equipment & Supplies, 407.936.2733 or e-mail sales@onefatfrog.com
Leave a Comment » | Buying & Selling Restaurant Equipment, Restaurant Equipment in Florida | Tagged: buy restaurant equipment, idaho restaurant equipment, Montana restaurant equipment | Permalink
Posted by onefatfrog
September 22, 2008
One Fat Frog Restaurant Equipment is pleased to sell used Emberglo steamers. The ember glo steamer is a versatile piece of equipment with a variety of used. In this quick guide we’ll share some facts and tips about emberglos. Should you be looking for a used emberglo for your subshop, One Fat Frog is the place to shop!
- cook, warm, rehydrate and freshen foods
- hydrate crusty rolls
- melt cheese- think Philly Cheesesteak
- cook hot dogs quickly
- defrost/ defreeze frozen meats
- often used in Sub sandwich shops
If you’re looking for an Ember glo steamer, call 407.936-2733 for a used one.
Leave a Comment » | Product Specifications & Info | Tagged: ember glo, emberglo, restaurant equipment, restaurant equipment for sale, sub shop | Permalink
Posted by onefatfrog
September 22, 2008
One Fat Frog Commercial & Restaurant Equipment now offers local restaurant equipment delivery services for all equipment purchased via e-Bay. Call us for a custom quote for local delivery in the Central Florida area- Daytona, Jacksonville, Orlando, Kissimmee, Leesburg, Tavares, Umatilla, Deland, Melbourne, Merritt Island, Daytona Beach, Mt Dora, Deltona. Now serving Orange, Seminole, Volusia, Lake and surrounding counties.
One Fat Frog Commercial & Restaurant Equipment
reliability.honesty.integrity.
Leave a Comment » | Buying & Selling Restaurant Equipment, Restaurant Equipment in Florida | Tagged: restaurant equipment delivery, we deliver restaurant equipment | Permalink
Posted by onefatfrog
September 22, 2008
One Fat Frog Commercial & Restaurant Equipment is known for asset liquidation of commercial equipment with weekly auctions of new and used restaurant equipment they serve both Central Florida and national customers. Are you looking to liquidate your equipment?
There are several different ways to sell your used equipment with One Fat Frog. Consignment and outright buy often seem to be the best options for businesses who need to liquidate their assets quickly.
Leave a Comment » | Liquidation & Bankruptcy | Tagged: auction, consignment, liquidate restaurant, restaurant auction, restaurant auction florida, restaurant auction sanford fl, restaurant equipment auction | Permalink
Posted by onefatfrog
September 22, 2008
Guide courtesy of One Fat Frog Commercial & Restaurant Equipment:
Are you facing bankruptcy of your business? Need to liquidate equipment to cover bills? If your restaurant broker is not selling your business, before you loose everything consider placing your equipment on consignment with registered eBay trading agents One Fat Frog Commercial and Restaurant Equipment. Your equipment will be moved to our clean and friendly showroom where local eBay clients can come and preview the equipment.
Why would you use a trading partner who does not have a brick and mortar store? If they are not staffed to adequately take care of your needs and bring you clients… well then why are you having them help you?
Leave a Comment » | Liquidation & Bankruptcy | Tagged: Liquidation & Bankruptcy, One Fat Frog Restaurant Equipment Dealer Orlando, restaurant equipment dealer, selling my restaurant equipment | Permalink
Posted by onefatfrog
September 22, 2008
Looking for restaurant equipment auction in the Orlando, FL or Sanford, FL area? One Fat Frog Commercial and Restaurant Equipment has great deals listed on eBay auctions from their brick and mortar store in Sanford, FL. Centrally located to Orlando, Tampa, Miami and Jacksonville, you’re sure to find great deals on our online auctions!
So if you’re looking for the value of auction without the risk- One Fat Frog restaurant equipment is technician tested- then look into our various venues of selling: showroom, ebay store, online store or telephone.
Local preview is always welcome and if you call before previewing, the item up and running (cooled) for your arrival.
Even though selling on the web customer service is a number one priority.
When shopping online, be sure there is a showroom and someone answering the phone with the business name. We are a brick and mortar company – not fly by night hiding behind a webpage.
Value. Integrity. Honesty.
One Fat Frog Restaurant Equipment
Leave a Comment » | Restaurant Equipment in Florida | Tagged: ebay restaurat equipment sales, One Fat Frog Restaurant Equipment, purchasing resturant equipment on ebay, restaurant equipment auction, restaurant equipment technician tested guaranteed warranteed | Permalink
Posted by onefatfrog
September 22, 2008
Thanks to One Fat Frog Commercial & Restaurant Equipment for this guide and set of frequently asked questions. This guide to 3 phase electric converter use in restaurant equipment. This guide shall work as a quick fact guide for the topic, it should not replace the consultation or services of a licensed electrician.
- Is it important to figure out the power source?
- Yes. When buying used restaurant equipment it is integral that you figure out the:
- power source
- natural gas
- LP gas aka Propane gas (you can get this installed via tank if you don’t have it at your facility)
- single phase electric or three phase electric. (every building does NOT have 3 phase)
-
- may determine whether or not the equipment will work in your facility.
- What are the possibilities on three phase?
- There are a few possibilities on three phase:
- Does your building perhaps have three phase but your business doesn’t have it?
- If this is true then it’s merely a line pull by a licensed electrician.
- If you don’t have three phase you can look at purchasing a phase converter.
- You will want to talk to manufacturer service technician and/ or local electrician about using a phase converter with specific equipment.
But, this opens up opportunities in purchasing specialized used restaurant equipment.
GET AROUNDS
There are solutions to converting your power source. You can by a step down or up phase converter to convert the electrical needs of a piece of equipment. Prepare to pay a rather high price for this or to have three phase brought into your facility if you don’t have three phase electric there. As to natural gas versus lp or propane, there are conversion kits but if you’re not dealing with a dealer prepare to for a headache. A full-service dealer will be able to service your equipment and efficiently install a conversion kit onto your piece of equipment.
Leave a Comment » | Product Specifications & Info | Tagged: chef equipment, food service equipment, kitchen equipment, one fat frog, one fat frog restaurant equipmet, orlando fl food service equipment, Orlando Fl kitchen equipment, orlando fl restaurant equipment, orlando propane conversion lp gas kit, three phase electric information, what is 3 phase electric?, what is the difference between single phase and three phase electric | Permalink
Posted by onefatfrog
September 22, 2008
This guide will give you a few tips to purchasing used restaurant equipment online and in person. As dealers of new and used restaurant equipment from our brick and mortar store in Sanford, FL (just north of Orlando and the mouse) we know a thing or two about used restaurant equipment. If I were a buyer, here is the stuff I would ask:
- does it work? Can I send a friend by to look at it working?
- are you a dealer? Do you sell new equipment? (Manufacturers don’t just let anyone sell equipment)
- do you have a store or do you sell from your home or a mini-storage? Obviously folks selling from their home or a mini-storage have a lot less to lose by making fast deals. Also refrigeration that has been stored for a while may not work or need a charge. At our store we have a refrigeration tech who checks for these things.
- did the unit belong to you? Do you know its history? Do you have other equipment from the same restaurant? Look at the other equipment from the same restaurant- that will tell you if they kept a clean house or bea tup their equipment.
- Really you can’t go wrong working with a full-service dealer. This is someone who is all about the value-added service. After all, isn’t your restaurant about the ambience- the value added service- the server- the manager- the quality of food? Isn’t the experience about the waiter helping you after they serve the food? And so it should be when you purchase new or used restaurant equipment. While pricing is good, it’s also important to have that support after the sale, just as you want support after the meal is prepared.
All in all, buying used restaurant equipment should be an excellent experience for all parties involved. Look at the terms of sale, be familiar with guarantees- if any, and get to know your seller. If you can’t call them before the sale chances are … well you know what chances are.
Leave a Comment » | Buying & Selling Restaurant Equipment | Tagged: buying restaurant equipment, buying restaurant equipment ebay, buying restaurant equipment online, food service dealer, food service manager, Orlando FL food service, Orlando Fl kitchen equipment, restaurant equipment dealer jacksonville fl, restaurant equipment dealer Orlando FL | Permalink
Posted by onefatfrog
October 17, 2008
Leave a Comment » | Restaurant Equipment in Florida, Uncategorized | Tagged: auction restaurant equipment, buy restaurant equipment, Buying & Selling Restaurant Equipment, chef equipment, cooking equipment, Food Service Equipment Orlando, jacksonville fl restaurant equipment, one fat frog, One Fat Frog Restaurant Equipment, Orlando FL food service, Orlando Fl kitchen equipment, restaurant equipment, sell restaurant equipment | Permalink
Posted by onefatfrog
November 14, 2008
True Direct Draw Beer Dispenser TDD-3 Kegerator Bar Tap
True’s direct draw beer dispensers are designed with enduring quality and value. True’s commitment to using the highest quality materials and over sized refrigeration assures colder product temperatures and years of trouble free service.
- Over sized, factory balanced, refrigeration system holds 33F to 38F (.5C to 3.3C)
- Exterior – heavy duty, wear resistant laminated black vinyl front and sides. matching black aluminum back. All stainless steel counter top.
- Interior – 300 series stainless steel floor 1/2″ (13 mm) reinforced lip and heavy gauge galvanized steel walls. NSF approved for pre packaged and bottled product.
- 3″ (77 mm) diameter stainless steel insulted beer columns. Cold air is directed into beer columns to reduce foaming and maximize draft beer profits.
- Entire cabinet structure and solid doors are foamed-in-place using high density, CFC free, polyurethane insulation.
Design:
- True’s direct draw beer dispensers are designed with enduring quality and value. Our commitment to using the highest quality materials and over sized refrigeration assures colder product temperatures and years of trouble free service.
Refrigeration System:
- Factory engineered, self-contained, capillary tube system using environmentally friendly (CFC free) 134A refrigerant.
- Extra large evaporator coil balanced with higher horsepower compressor and large condenser: maintains cabinet temperatures of 33F to 38F (.5C to 3.3C)
- Sealed, cast iron, self-lubricating evaporator fan motors and larger fan blade give True merchandisers a more efficient low velocity, high volume airflow design. This unique design insures faster temperature pull down of warm product, colder holding temperatures and faster recovery in high use situations.
- Condensing unit accessed from behind front grill, slides out for easy cleaning and maintenance.
Cabinet Construction:
- Exterior – heavy duty, wear resistant laminated black vinyl front and sides. Matching black aluminum back. All stainless steel counter top.
- Interior – 300 series stainless steel floor with 1/2″ (13mm reinofrced lip and heavy gauge galvanized steel walls.
- Insulation – entire cabinet structure and solid doors are foamed-in-place using high density, CFC free, polyurethane insulation.
- Welded, heavy duty galvanize frame rail dipped in rust inhibiting enamel paint for corrosion protection inside and out.
- 3″ (77 mm) diameter stainless steel insulated beer columns. Cold air is directed into beer columns to reduce foaming and maximize draft beer profits.
Doors:
- Wear-resistant laminated black vinyl exterior with heavy gauge galvanized steel liner.
- Each door fitted with 12″ (305 mm) long recessed handle that is foamed in-place with a sheet metal interlock to insure permanent attachment.
- magnetic door gasket of one piece construction, removable without tools for ease of cleaning.
- Door locks standard
Lighting:
- Incandescent interior lighting
Model Features:
- Evaporator is epoxy coated to eliminate the potential of corrosion.
- Convenient 1/2″ (13mm) barbed T drain fitting located on front of cooler.
- Designed to accommodate a variety of beer kegs.
- Listed under NSF-7 for the storage and/or display of packaged or bottled product.
Electrical:
- Unit completely pre-wired at factory and reasy for final connection to a 115/60/1 phase – 15 amp dedicated outlet. Cord and plug set included. 115/60/1 NEMA-5-15R
Find more products by True and other quality name brands at One Fat Frog Restaurant Equipment .
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