Top Ranked Restaurants in Chicago Chicago restaurants are world famous for being top notch in style and taste. From classic American cuisine to posh Asian fare to deep-dish pizzas, Chicago has it all. Many restaurants have epic views, such as the legendary The Signature Room at the 95th or are children friendly like the super.. read more →

Save money for your commercial kitchen – Chef Al’s Equipment Buyers Guide Sure, The short answer is yes. EnergyStar® restaurant equipment will, either over the course of a year or the lifetime of the machine, ultimately save you at the very least the additional cost of an EnergyStar® versus an inefficient machine. What’s more, it will save.. read more →

08 Aug 2013
August 8, 2013

Building a Restaurant Kitchen

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tips to know before starting a restaurant New York has the Bowery. Chicago has Restaurant Row. Most major cities have this kind of restaurant supply street. Whether the products are new or used, you’ll likely buy it here. If you’re not located in a major city, going to one may be worth the trip, just.. read more →

02 Aug 2013
August 2, 2013

A Quick Guide to Cookware Materials

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How to select cookware materials for my kitchen? – Chef Al’s Equipment Buyers Guide A Quick Guide to Cookware Materials  Material Advantages Disadvantages Uses Aluminum Heats up fast and evenly; dishwasher safe; inexpensive. If untreated, it may stain easily and react with foods. Great for general-purpose cooking. Stainless Steel Lightweight; durable; easy to clean/maintain; doesn’t corrode or.. read more →

31 Jul 2013
July 31, 2013

Guide to Slicers

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How to select slicers for my kitchen? – Chef Al’s Equipment Buyers Guide Types: Commercial slicers are typically classified as manual, semi-automatic or automatic. These units feature a rotating blade on a movable carriage in either a gravity-fed angled or spring-loaded upright configuration. The design of angled models allows them to drop slices directly onto a receiving.. read more →

You may consider to purchase stainless products, but are they all the same? – Chef Al’s Restaurant Equipment Tips Not all stainless steel is of the same quality and composition. The more nickel and chrome in the base steel alloy, the harder and more durable it is. Consequently, it is more expensive to machine and.. read more →

17 Jul 2013
July 17, 2013

Restaurant Equipment Service Tips

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Service Tips Electrical Breakers, Circuits and Equipment Refrigeration: Walk In Coolers/Freezers, Reach In Coolers/Freezers Refrigeration Defrost Cycle: Walk-in Freezers/Reach-in Freezers Evaporator Coil Issues: Walk-in Coolers/ Reach-in Coolers Proper Refrigeration Temperatures Condenser Coil Cleaning: Air Cooled Equipment Ice Machines: Ice Is Food HVAC Equipment Cleaning HVAC Condenser Coils Exhaust Hoods and Fans Ovens/Ranges Steam Tables and.. read more →

Chef Al’s Equipment Buyers Guide for first time restaurateurs For first-time restaurateurs, this question can be daunting. This article will help you take the guesswork out of planning your kitchen, and help you evaluate your needs based on the space you have available. Note that this article covers your large kitchen equipment- you’ll also need.. read more →