Equipment Experiments

Discussion in 'Professional Chefs' started by markrmoore2, Feb 8, 2016.

  1. markrmoore2

    markrmoore2

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    i've decided ro go through my fathers old equipment/time capsule storage shed, i feel like ive struck gold.
    So im going to handle each thing at a time, and there is three more sheds larger than this. It's free so don't worey about breaking it.
    First thing- two 48 inch heat strips. Please feel free to input a unique or just crazy location to mount them.
    I will post the equipment as i find it. So many chairs in rhere, i need Indiana Jones ha.



    know this is the wrong place to put this, but i get actual solutions.
     
    Last edited: Feb 8, 2016
  2. neworleanscookj

    neworleanscookj

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    We need to know more about your operation to give ideas, can you post pictures of your line?
     
  3. markrmoore2

    markrmoore2

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    In the middle of rearranging the kitchen so a picture at the moment wont help out. Let me see if i can google a similar layout
     
  4. markrmoore2

    markrmoore2

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    Found nothing on Google images, im going to try and use it as a potato warmer. I will mount it inside the top, also mine is much taller, so now the question is how to shelf/rack it. What would you suggest?

     
  5. neworleanscookj

    neworleanscookj

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      I speak neither pipe nor hammer, so can't help you on that one. Potato warmer? Like for holding baked potatoes? That seems like an idea if you don't need the heat strips for your pass, which really depends on a lot of factors (Type of food, number orders simultaneously on fire, largest a la carte party capacity, etc). The last few places I've worked the pass wasn't heated because the food never sat long enough to die.

      Depending on the type of cuisine you might consider using one as a plate warmer, as this can make a big difference in your guest's experience if you serve a lot of steaks/chops or have a fine dining setting where your guest aren't going to wolf down their entrees before it matters. Only thing with hot plates is additional server training, possible erm customer "training" /img/vbsmilies/smilies/thumb.gif  (Really, even I tend to move a plate at a restaurant when I know its 500*F).

     Other outside the box ideas... hmm... hot amuse bouche holding... hot garnish holding? Are there hot garnishes? Is that a thing these days, maybe/img/vbsmilies/smilies/lookaround.gif.

    *Edit* Remembered a single boiled crawfish for crawfish and goat cheese crepes (Like a etouffee over a cheesy crepe) @ Muriel's Jackson Square
     
    Last edited: Feb 9, 2016
    markrmoore2 likes this.
  6. markrmoore2

    markrmoore2

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    Wonderful, serve lots of steak and shrimp,but its not fine dining, just casual, reason for the potato warmer is my convection oven element burned out. Part finally came I today. been using a cheap apartment looking oven with no convection. It seems like everything breaks at the worst time.ill just set up with 2 racks and eventually I'll ifgure out what it's perfect for. I'm just a fan of the old equipments
    especially the old Hobart stuff. So I like to find a place for it.
    The ancient equipment are so reliable and tough. I'm always working on improving something so at times I'll just prep or build random things to see how it works out. Probably sounds crazy as I am on 2 hours of sleep
     
  7. flipflopgirl

    flipflopgirl

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    Install a drawer?

    Since the back wall of the drawer would hit the strip leave/remove that part.

    Potatoes, bread, veg of the day, warm desserts like cobbler and dishes.

    If you locate it on the pickup side the waitstaff can grab what they need and customize the potatoes prn.

    mimi
     
    Last edited: Feb 9, 2016
  8. markrmoore2

    markrmoore2

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    Good idea Mimi, Nola Chef your experience and knowledge shows and is appreciated. Thank the both of you. Btw I'm just an experimenter on equipment and process. Rarely my ideas work how I plan them
     
  9. neworleanscookj

    neworleanscookj

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      Thanks Mark, I'm no chef though, just a line cook and waiter who's bounced around a lot of restaurant operations with vastly different equipment, layouts and protocols. Some places I've worked were converted from double shotgun houses with multiple annexes where the backyard used to be. Others had multiple floors of stainless steel mazes where the entire kitchen was pressure washed at the end of the night. I'm interested in seeing some pictures of what you're working with and what your menu is like. Are you currently operating or under renovation? Any information you can provide as ammunition will get some ideas stirring. There was a thread about a home kitchen layout pretty recently that was getting hits, so blueprints are a good idea to post as well as pictures. Good luck, keep us posted.

    Josh
     
  10. markrmoore2

    markrmoore2

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    My restaurant is just being updated basically, i am not a chef either. I have 2 kitchens at home, one specifically for testing, the other is for whatever you want to call it. I can only use restaurant equipment to cook. I could cook a grilled cheese in a normal kitchen. But on the experiments i have many failed and many successful. Growing up in the restaurant during our slowest years we couldn't afford a professional repairman, so thats where my interest this subject comes from. My height marks are on the office door frame usimg a steak knife lol. Now back to experimenting here is what i have now. Steamer, 2 48" infrared heat warmers. Not sure of steamer condition.

    Using the rack style will work great with rotation. I will draw out the layout as it is pretty large.

    Do you have any current ideas youd like to try. It'll take me a while to make the potato YETI
     
    Last edited: Feb 16, 2016