The Different Kinds of Steamers And Which One Might Be Right For You

Buying a steamer is pretty sacrosanct for your restaurant if you cook a lot of vegetables, fish, or just want to be healthy-conscious when cooking your dishes. But while most steamers might look like a microwave or an oven, there are different steamers for different applications.

http://upload.wikimedia.org/wikipedia/commons/d/d9/Dim_sum_steamer.jpg

By Alpha from Melbourne, Australia (Timsum steamer – Jok Sampet) [CC BY-SA 2.0 (http://creativecommons.org/licenses/by-sa/2.0)%5D, via Wikimedia Commons

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Product Spotlight: Master-Bilt IHC-48

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Meet one of the newest inductees of our inventory, a Master-Bilt IHC-48. Although it might sound like pretty much any other freezer out there, this blast freezer has a specific purpose. And (to forgive the pun) it does a blast doing so.

Before we get to the nilly-willy, you can also use them as ice cream holding and freezing cabinets. In this manner, this has the ability to hold up to 43 three-gallon ice cream containers (one of the Frogs noted that it’s 129 gallons total, or around three barrels of oil) on a range of -40 to 0 degrees Fahrenheit. 2015-01-29 16.04.57

 

One of the biggest giveaways that this is meant to hold ice cream is the eight inner shelves. This extra insulation is not only convenient for those who love organization, but is also intended for extra insulation to keep ice cream hard (this inner-door concept is something you might have seen in your latest French-door fridges.)

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Slightly cut-off from this picture, you can notice that the thermometer’s digital–pretty much a norm in today’s world of refrigeration.

 

Since these kinds of freezers are build to remove heat quickly, you can also use this as a blast freezer. Perhaps the only difference between this Master-Bilt and other blast freezers is how the cabinets are laid out on the inside. The interior of this Master-Bilt has large shelving to accommodate those large ice cream tubs. Others might have smaller or even larger shelving for different purposes.

The important thing to know about blast freezers, though, is that they freeze fast enough so that ice crystals won’t develop ice crystals, which can ruin the ice cream you just created.

If you’re looking to make and sell your own ice cream, this IHC-48 is pretty integral to the ice cream experience. One Fat Frog has this, dipping cabinets, freezers, and other equipment you’ll need to keep your ice cream cold.

What Would Be in the Restaurant Equipment of the Future?

A little while ago, we Frogs asked ourselves what might be in the food trucks in the future. This time, we ask ourselves what new features might be found in tomorrow’s restaurant equipment.

By TWAM - Tyne & Wear Archives & Museums (Kitchens - Mauretania  Uploaded by Fæ) [see page for license], via Wikimedia Commons

By TWAM – Tyne & Wear Archives & Museums (Kitchens – Mauretania Uploaded by Fæ) [see page for license], via Wikimedia Commons

1. They’ll Probably Be Connected

When we mean connected, we don’t exactly mean that we’ll get a notification when the oven’s done. But instead the connected features of today’s industrial restaurant equipment will probably be more practical. Chefs will be able to monitor temperature changes from fridges and freezers without resorting to a separate thermometer. Technicians will be able to perform on-board diagnostics (much like how you can use Google Glass to repair cars) on equipment for any faults or see if parts need replacing. Although, to be fair, it might be a cool feature for ovens to tweet to restaurant patrons to let them know that the chicken’s been done.

After all, there are some equipment that already feature integrated color LCD screens. It’s only a matter of time before today’s ranges (for example) require software updates.

2. Today’s Coolers and Freezers (or pretty much any equipment that has a compressor and uses refrigerant) will be Ozone Layer-Safe

In other words, the use of chlorofluorocarbons as refrigerant in today’s equipment will be the thing of the past (see one of our past articles if you want to know what we’re talking about). By 2030, the Montreal Protocol any hydro-flouroocarbons will no longer be allowed to be used or imported.

Does that mean all coolers/freezers and A/Cs will die? No–just that manufacturers will produce alternatives that will have a minimal effect on the ozone layer. There’s already one that’s been proposed for cars, so it’s only a matter of time for commercial equipment.

3. Metallic Glass Might be the New Stainless Steel

Heard of Metallic Glass? That might possibly be the new material that will replace stainless steel as the gold standard in kitchen equipment. It’s not only stronger and lighter than stainless steel, but allows great flexibility in shapes and materials.

Initial tests show that metallic glass is extremely hard to make brittle–promising news for the material. It’s used in the heads of golf clubs for example. There’s really only one drawback: Cost.

 

Product Spotlight: Taylor 337-27 Soft-Serve Ice Cream Machine

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We had a lot of new equipment that came in lately, and this is no exception. Say hello to the Taylor 337-27!

Like your soft-serve machines that you see in your buffets or other restaurants, this machine has the ability to carry two different ice cream flavors, allowing you to swirl as necessary (this symmetry is not only evidenced by the dispensing levers, but the two hopper lids above that’s not shown in the above picture). If you look at a soft-serve manufacturer’s website, you’d think this is the step up. But in our Frog minds, having two flavors is pretty much the gold standard for serving ice cream.

With two 2.8-quart freezing cylinders and two 14-quart hoppers, this can go through easily a lot of gallons before you have to worry about refill (although depending on the size of your restaurant, going through gallons of ice cream might be normal for you). And the big thing about this soft-serve? Digital controls with a LED readout. For a machine that’s probably suited to solid state controls (knobs, buttons, and switches)–this is pretty advanced stuff. The computer in the Taylor will let you know when to start adding more ice cream mix, and will go to Standby Mode (kind of like Sleep mode) automatically when it’s out.

And maybe the other thing about standby mode? It will automatically go to standby mode to maintain temperature on the hopper and the cylinder. After all, the mixing, the churning, and the freezing is all done in one machine (something that would probably take hours for us humans and frogs). You may think this is the Lexus of soft serve machines, but consider this more like the Honda Accord of soft serve machines–dependable, and popular.

If you want a piece of the cold, soft pie with restaurant equipment call us at (407) 480-3409

The Three Temperatures You Should Know For Restaurant Service

Usually, we’re used to four temperature points, in Fahrenheit: 0 degrees (freezing point for water), 72 degrees (room temperature), 98.6 degrees (body temperature), and 212 degrees (boiling point for water). But when you enter the world of restaurants, the amount of temperatures you have to keep in mind are increased almost exponentially. Here are a few essential temperatures you should keep in mind.

Note: The degrees we’re talking about in this article is in Fahrenheit. We Frogs have yet to convert to the metric system.

By Gmhofmann (Own work) [CC BY-SA 3.0 (http://creativecommons.org/licenses/by-sa/3.0)], via Wikimedia Commons

By Gmhofmann (Own work) [CC BY-SA 3.0 (http://creativecommons.org/licenses/by-sa/3.0)%5D, via Wikimedia Commons

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What Would Be in the Food Truck of the Future?

While the number of food concepts are possibly endless, the physical looks of food trucks are remarkably similar. Your typical food truck might be typically boxy, with a front fascia reminiscent of the food truck. But as cars become more fuel efficient and as cooking technologies continue to get more advanced, it’s time to take a look at what might be in the food truck of the future.

By Ricardo Diaz from Los Angeles, USA (Food Trucks for Haiti benefit) [CC BY 2.0 (http://creativecommons.org/licenses/by/2.0)], via Wikimedia Commons

By Ricardo Diaz from Los Angeles, USA (Food Trucks for Haiti benefit) [CC BY 2.0 (http://creativecommons.org/licenses/by/2.0)%5D, via Wikimedia Commons

1. They’ll likely be very energy-efficient.

When the truck company Peterbilt showed off an 18-wheeler concept that can go almost 11mpg (double today’s semis), it was considered a monumental way forward for large vehicles like trailers. By potentially using similar methods from Peterbilt and taking advantage of state-of-the-art energy systems (like the one from the advanced engineering division of the Williams Formula One team), food truck owners have an advantage of saving serious money from fuel costs alone each year.

Additionally, we’ll also likely see more modern-looking food trucks as well. No, it won’t have a lot of bling or anything like that. But as companies like FedEx are already employing modern design on their next-generation trucks, food trucks can not only save more money on fuel, but also get more attention for rad looks as well.

2. They’ll probably have modular design.

Much as how modular buildings allow easy expansion to existing buildings, adding modular design to food trucks would be more likely for a number of reasons.

One reason is it allows flexibility. Not everybody uses the same truck to sell their food. Some people might use something as simple as a towing trailer, or  something as large as a fire truck. By incorporating modular design, the future food truck owner can adapt his/her concept to many different situations. As food truck parking rules start to become more stringent, the future food truck owner would relish from having to just snap/hook on or off components to make the food truck shorter or longer.

Another potential reason is for time. Usually when building out a food truck, it’s an intensely long, but a la carte process. But if you just want to open one and soon, having a modular food truck might be the way to go.

3. Food Trucks might face more regulation.

An article from the Phoenix New Times  provides a snapshot of how the future of food trucks might look like. Chief among them? Regulation issues. For pretty much most cases, food truck regulation is usually a city-by-city issue (Orlando passed food truck regulation on 2013, for example),  with the exception of California where it’s regulated on a state level.

As more food truck associations pop up, not to mention one that’s national-level, the continuing rise of food trucks might provide the way for more regulation. What regulations would that include is not completely certain. Usually food truck owners must tackle licensing and parking/zoning issues before anything else. But as California allows sales-tax additions to menus, and as Washington D.C. deploy dedicated parking zones for food trucks–the future, at best, is uncertain.

4. Food Trucks might be the next thing in franchising.

This is not an easy topic to talk about, pretty much because this is a discussion that’s just on the corner, but there’s a distinct possibility that people who want to start a food-service franchise might result in a food truck. As TGI Friday’s get into the food truck game, along with interest from food truck companies themselves, the future franchise owner might be able to think five figures rather than six- or seven-figures. But as regulation becomes more and more on the forefront, it might be a while before franchising your own Kogi in Orlando is even an option.

The Steps to Take Before You Sell Your Restaurant Equipment

Whether you’re closing your business, or you’re looking to upgrade your restaurant kitchen–sometimes you don’t have a choice but to get some new equipment. Now none of us frogs are advising that you replace your kitchen equipment as often as getting new smartphones (we want your equipment to last, after all). But if you must sell your equipment (whether it’s back to us or otherwise), there are steps you should take to make sure you are prepared.

1. Gather as Much Information as Possible.

By nathan williams from London, UK (Cinema Book Shop) [CC BY 2.0 (http://creativecommons.org/licenses/by/2.0)], via Wikimedia Commons

By nathan williams from London, UK (Cinema Book Shop) [CC BY 2.0 (http://creativecommons.org/licenses/by/2.0)%5D, via Wikimedia Commons

This is perhaps the most crucial part of the process. You have to get a lot of things by the way, and not just a model number (although that should take precedence, if possible). Also find the electrical information (the volts, the amps, and the phase)–this is especially important as it would be pointless for someone to get a three-phase oven if there are no three-phase outlets in his/her kitchen. If you’re selling a piece of equipment that’s gas, include the BTUs and whether it accepts LP or Natural Gas (or something else). If it’s electric, wattage helps.

Also depending on what you’re selling, you might need additional physical info as well–especially size, weight, and space. In fridges and freezers, for example, people are no only going to look at how much cubic feet can the thing hold, but what are the temperature ranges.

Depending on the age of your equipment, you should have little to no trouble getting the information online should there be no label on the equipment itself. Getting on the computer is also a good opportunity to print out the manuals (operating manuals, spec sheets, repair manuals) as necessary. If your equipment doesn’t have any manuals listed online, then see if the manufacturer won’t mail you one (by calling them, naturally)

2. Clean and Repair as Necessary.

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We have covered before where it’s crucial to clean and maintain your equipment, but that also applies when you are about to sell your equipment. Just as you wouldn’t sell your car when you have to replace everything but the engine, you probably have almost nil-chance to get your equipment sold if there are a lot of defects.

But making sure everything is in tip-top shape is not so much as important as making sure the thing is clean. Nothing is more frustrating to a restaurant owner than scraping off years of grease.

3. See How You’re Going to Sell It

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How are you going to sell it? Are you going to do it by yourself? Are you going to sell it to us (used@onefatfrog.com)? Regardless, this is when research sets in. It may always be prudent to sell it at the lowest price point, but when your audience also includes food service pros that’s been there for a few decades, you want to price accordingly.

Remember there’s no Kelley Blue Book for restaurant equipment (although we wish we could), but this should only give you more reason to get your research done. You also have to realize that for some people, getting restaurant equipment is like earning a second (or a third, or possibly even a fourth) livelihood. Keep it competitive and simple, but don’t unnecessarily hide any cards under your sleeve.

Product Spotlight: Asber AEF-4050

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The beauty of the fryers, thanks to of one of our writers’ Canon EOS 6D.

We had a lot of equipment come in this week, and it’s time to introduce one of the newest members of the family: The Asber AEF-4050 gas fryer.

The special thing about this fryer is that it’s unbelievably versatile. It has an oil capacity from 40 to 50 lbs while still retaining a single-well layout–yet it can still accommodate two baskets (above). And how much heat recovery does it have? 114,000 BTUs. Now that may sound like much, but when you have to fry on a near-constant basis, you need that kind of power to make things crisp.

But the relative power isn’t really the only cool thing about this thing. The fryer’s vessel is all stainless-steel, so that tub will definitely take a beating–and it has to when the thermostat range is from 200 degrees to 425 degrees (here’s a guide on oils if you wonder why it’s important). And the access floor, where you access the safety switch, is double-plated for extra durability.

Even though it is only 22 inches wide, it is a bit heavier than other fryers (at 305 pounds). But this fryer is a workhorse fryer. This fryer won’t mess around, and neither will we…when it comes to discounts.

If you’re interested in these fryers or want to open up a restaurant in general, go ahead and visit us at 2416 Sane Lake Road in Orlando or call us at (407) 480-3409.

Flash Sale & End of the Year Sale 2014

SANTA BABY SALE: FRIDAY DECEMBER 19 AND SATURDAY DECEMBER 20, 2014

We are having two sales at the One Fat Frog. The first is our TWO DAY ONLY sale! All items must be paid in cash or check and in FULL. These prices are amazing and we are even surprised we are offering them at such low costs! Take full advantage. Items included in the 2 day sale are listed below

  •  USED – 2 door glass TRUE GDM49F freezer,free custom paint job, used, $1499
  • USED True 3 door stainless steel freezer T72F, $1799
  •  NEW- 6 burner countertop , gas, two in stock $850
  •  SCRATCH & DENT:  NEW 3 door stainless steel freezer, stainless interior, $2499
  • SCRATCH & DENT:  NEW 3 door stainless steel cooler, stainless interior, $2100
  •  Purchase New walk in cooler or freezer, receive $500 credit toward next purchase or purchase NEW 27” refrigerated make table, $700

END OF YEAR BLOWOUT SALE NOW THROUGH JANUARY 1ST

For our second sale, going on now through January 1st, financing and leasing can be used for these units.

  • 72” Beverage air make table, used $999
  • Choice 48” Federal Open Air cooler, used $899
  • ANY 50 bottle cooler, used $699
  • Alto-Shaam Combi Therm Oven 1/2 sheet, single phase used, $2100
  •  “Cold” Beverage Air, 3/4 size glass door merchandiser, free custom paint job, used, $450
  • True 2 door s/s freezer, T49f, used $1500
  •  Hickory Rotisserie, choice:  electric 30 chicken or 15 chicken gas, used, , was $5400, now $2900,
  •  Nu Vu Proofer, Convection oven, great for bakery, 3 phase, used, $1600
  • 140 quart Hobart Mixer, 3 phase, used, $8900
  •  Vulcan double stack gas convection oven, used, $3500
  •  Imperial Pasta cooker, gas, auto lift, used $1200
  • 36” charbroiler, gas, used $799
  • Countertop gas fryer, used $400,
  •  36 electric flat griddle, used $799
  • True, 48” megatop refrigerated salad sandwich, deli unit, used $950
  • 72” Leader make table, $850
  • 60” double sided Kairak make table with over shelf $950
  • 48” worktop True refrigerator, $699
  • ANY dry bakery case $899
  • Delfied, 27” make table, $499
  • 60” Delified make table, $899
  • 67” undercounter 4 drawer unit, cooler, $899
  • Pizza oven, Blodgett, single stone deck, used stones $1200
  • Pizza oven, Blodget, double stone deck, new stones $1800
  • Pizza oven, Double stack, Baker’s Pride,  nice used stones
  •  Pizza oven, countertop oversized, Prince Castle, gas, $1100
  • Pizza oven, wood fired, gas assist $4900— * will not deliver*
  • SET of wood booths- lot $799
  • Vinyl fabric booths, singles $50 each
  • Vinyl fabric booths, doubles, $95
  • Pizza oven, Triple Stack Vulcan pizza oven, new stone, used oven, $5500
  • Undercounter dishwasher Hobart/ EcoLab, high temp  $1399
  • Double stack, market forget convection oven, gas, glass door, used $2100
  • Double stack Southbend convection, single phase electric, $2700
  • Choice of 2:  Lincoln Impinger, 16” belt #1301, $950

FOR BOTH SALES: NEW EQUIPMENT COMES WITH MANUFACTURERS WARRANTY AND USED EQUIPMENT COMES WITH FREE 30 DAY WARRANTY. USED PREP TABLES COMES WITH NEW CUSTOM CUTTING BOARDS!

2416 SAND LAKE ROAD, ORLANDO FL, 32809

407-480-3409

Why Outfitting Your Home Kitchen With Restaurant Equipment Is A Bad Idea

It can be very tempting, turning your home kitchen to a head chef’s office space. But too often, people try to turn it to a dream and end up realizing that it’s a waste of money. Here are a few reasons why home kitchens usually don’t mix well with commercial restaurant equipment.

One good reason is that home kitchens are simply too small. As a rule of thumb, the average kitchen is around 100 square feet (or about 10×10). Restaurant kitchens on the other hand, are typically a lot larger (possibly even as large as your home, depending on how large/busy your kitchen is). While some of the equipment you (will) see at the Frog might be good-sized for your home kitchen, often times it’ll be too big/heavy for your kitchen to handle. Remember that it’s not just the open physical space you have to worry about, you also have to think about load weight of your floor as well.

Another reason why your home kitchen might need a pass on professional equipment is that it might be too powerful. Keep in mind, restaurant equipment are meant to take constant abuse and yet still last a long time. If you want to do artisan dinners or try out some experimental dishes, then your 5-figure range with an included griddle might be overkill. Also, a number of kitchen equipment might have three, four, five, or even six-phase electrical requirements. A home usually has a three-phase for washers/dryers, but that’s basically it. Otherwise, you’d have to do some extensive electrical work.

And yet a third reason why it’s probably not a good idea to put commercial stuff in your home kitchen is that it’s not particularly cost-effective. Not only are restaurant equipment more expensive in the first place, but they are no cheap to maintain. Yes, they’ll last long, but finding a technician that does commercial equipment and getting the parts for it adds a lot of dough in the long run. Sure it will be a long time before you might even have to think about that, but when parts cost as much as getting a new range from Best Buy, the pain starts to settle in.

Now let’s be clear, we are not saying not to buy them at all. We sell them, as you can see from our 100,000 square-feet warehouse. But there are times where you, the homeowner, want to kick things up a notch–think twice. However restaurant owners on the other hand? Come on in to One Fat Frog at 2416 Sand Lake Road or call us at (407) 480-3409.

 

Some Words From One of Our Master Technicians

A little while ago, we published an article about preventative maintenance on restaurant equipment. But we wanted to know the technicians’ side of the restaurant equipment. As lucky as we were, one of our master technicians had some time to spare so we took the time to ask him a simple question:

What are some things that restaurants owners don’t do to their restaurant equipment but should?

As soon as we asked him the question, his eyes sparkled as if the question was his calling to answer (which, in a way, is).

1. Clean the equipment. According to our master technicians, letting grease migrate from the source to other parts of the restaurant equipment in question can make your equipment even dirtier. If you don’t clean over time, it’s going to be very hard to do it yourself–then you’ll have to call on professionals that do dedicated kitchen cleaning. Not to mention that dirty kitchen equipment will likely give you bad marks from your health inspector.

2. Provide regular maintenance. Unless you (yourself) have been certified to do appliance or kitchen equipment repair, then our master technician suggest that you follow a regular service interval for your equipment. If you bought your equipment new, then finding owner’s manuals should be a cinch (they usually include service schedules…usually). If you bought it used (say, from us at The Frog), then it might be more of a challenge (although you could still call the manufacturer and find out if you have enough information). He also warns not to  do this yourself, as this can lead to severe hire hazards.

And that’s pretty much the only advice the master technician wanted to give us. It’s no secret that restaurant equipment are meant to last a long time. But that doesn’t mean that it’s mean to last forever. Even your grill that you used for the last two decades need some TLC.

Preventive Maintenance on Restaurant Equipment

Even though restaurant equipment are meant to last a seriously long time, that doesn’t mean you can’t do some preventative maintenance. If you have some time, see if you can’t follow a few of these tips: Continue reading

The Montreal Protocol Will Change The World of Refrigeration Sooner Than You Think

Refrigerants are probably one of the last things most people think about when they’re talking about restaurant equipment (the only exception is when their car’s A/C is out). But as 2014 grows to a coming close, the upcoming changes in the world of refrigerants grows more relevant.

It all began with the Montreal Protocol in 1987, as a direct response to reduce the chemicals responsible for depleting the ozone layer. This may not be as large a concern today, but in 1987, when the Montreal Protocol was initially signed by 20 countries (it has now since ratified by nearly 200 countries). Since the latest goal in 2010, America is expected to reduce the use of such harmful refrigerants by  75% of chemicals that are directly responsible for depleting the ozone layer (CFCs), and according to NASA the progress seems good. And by 2015, that number is expected to drop to 90. By the end of the decade, most hydrocarbon-based refrigerants will be banned completed.

What does this mean? This means, at least in the restaurant setting, that older restaurant equipment that use refrigerants such as R-22, R-134a, and most hydroflurocarbon-based refrigerants will have to be retrofitted by the end of the decade. While some replacement refrigerants do exist, you might have to do some retrofitting to make sure it works.

But keep in mind that a lot of this won’t happen for some time, but it will be important to keep in mind for the future. At the very least, the Frog will be ready.

Five Things to Know About Walk-In Freezers & Coolers

So you might have recently found out about One Fat Frog doing a quick-ship program for walk-in fridges and walk-in freezers. But unlike your run-of-the mill fridges and freezers, walk-in units are a completely different story. It’s not like your 48-inch reach-in where it’s just a matter of whether you want this fridge or not. Here are (at least) five things you need to know if you are considering a walk-in freezer or a walk-in fridge.

And a disclaimer: This is just a general guide if you’re considering a walk-in. This guide does not necessarily reflect the inventory of One Fat Frog. Continue reading

Product Spotlight: Vinotemp Wine Dispenser

A black wine dispenser.

This is it. It’s one of our smaller we sell but that also means we have a few of these in stock.

Wine is a very, very specific business. In fact the science of making wine, enology, is offered in UC Davis and Fresno State. If the world of wine goes as far as getting a college degree for it, then it’s safe to say that your customers are going to demand high standards for your vintages. So to make this easier, Vinotemp has a wine dispenser–which we’re proud to have on inventory at One Fat Frog. Continue reading

Some Other Things to Consider About Restaurant Equipment

For most people who ran a restaurant before, they usually have an idea of what exact equipment they want for their respective kitchens. But for a lot of people who are about to open one for the first time, the things to consider are surprisingly more than you think. Here are a few things to consider before you’re buying your next piece of restaurant equipment.

1. Consider the electrical requirements for restaurant equipment.

When you’re doing your research on what grill or what oven you want, they’ll (almost) always have electrical specs. The voltage, the amperage, and the phases are cited so that potential restaurant owners can have an idea of what will work in their kitchen and what won’t.

This is also the reason why you don’t see your friends putting commercial appliances in their home kitchens. Typically, commercial kitchen equipment are physically larger and have different electrical (and gas) requirements. Now some households might be able to house a professional kitchen, but for most people, it’s about settling to Kenmores and Whirlpools.

While our sales representatives and technicians know the electrical requirements for the restaurant equipment, consider calling an electrician if you don’t know how much electricity your restaurant can handle. Continue reading

Job Fair this week!

Great news!

One Fat Frog’s job fair is now extended to Friday, December 12! Times are usual from 9:45AM to 2PM. 

If you are coming in person, please bring your resume with you. If you are emailing to careers@onefatfrog.com, please attach your resume and indicate what position you are interested in. Here are the following positions available:

Warehouse Associate 1

Finishing Carpenter

Hotline & Coldline Master Technician

Fabricator/Painter

Sales Representative

Please apply in person at 2416 Sand Lake Road. Orlando, FL 32809 or careers@onefatfrog.com

Just In: Imperial IFS-25 half-size gas fryer

Yes, this literally came in not too long ago. We'll have a better pic

Yes, this literally came in not too long ago. We’ll have a better pic later on.

Usually, fryers are gigantic in nature. When you own a restaurant, they’re usually either the biggest or one of the biggest appliances you’ll have in your kitchen. But have you ever seen a fryer this small? We’re not talking about some countertop unit you can buy in a Bed, Bath, and Beyond–no today, we’re talking about the Imperial IFS-25 half-size gas fryer. Continue reading

Why is BTU Important?

BTU, or British Thermal Unit, should be as commonly-known as a watt or horsepower. But weirdly, it isn’t. Continue reading

What is the common food-grade Stainless Steel?

As there are many different kinds of cars and a seemingly infinite amount of computers, there are different kinds of stainless steel. Most people usually assume stainless steel is just what it is, like there would be just iron and aluminum. But especially with restaurant equipment, stainless steel is not just something to be taken for granted–especially not when people’s food is on the line. Continue reading