Monthly archives of “October 2014

Mobile Shelving Unit
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Restaurant Shelving Safety – Part 2


We liked restaurant shelving so much, we wanted to devote a second day to it.  Yesterday, we took a look at safety checks for shelving. Today, we’re going to look at what the health inspector would examine when they look at the shelves. Namely, is there a hidden health hazard?

Are your shelves dirty or greasy?

When you take a good look at your restaurant shelves, do you feel your stomach turn?  Do you see a lot of grease or, more to the point, when you wipe your fingertip across them are you met with slimy goo?  If you are, then you probably want to take steps to clean them! Many restaurant shelving units are wire grates to prevent this from being a problem, if you keep your floor washed frequently.

Are your shelves rusty?

The same goes for whether your shelving units are rusty.  We understand that you didn’t get your job in the kitchen only to be scrubbing the rust off of shelves. Most restaurant shelves have a rust resistant coating, but it’s only a temporary solution. If they’re rusty, you have a choice: get new ones or clean them off. Replacement may be the only option if there is too much rust.

Is everything on your shelves properly labeled?

If it’s not labeled, the health inspector can take points off of your rating. Labeling makes things easier to find, but not only that, cuts the time that your staff will be looking for things in the restaurant.  Check out the labels on all of your stuff – if it’s not there, make some changes.

Is the stock rotated regularly?

Finally, you don’t want the inspector to find a can of peaches that got stuck behind the cup box since last year. Old inventory must be checked for expiration. You don’t want to be caught with expired food!

These aren’t the only questions that you should be asking about your kitchen shelving.  Take a few moments to see if your restaurant is up to your standards. If it’s time for a replacement, we have shelves to fit your needs. Check out our inventory of shelving solutions.

Shelving Unit
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Restaurant Shelving Safety – Part 1

Every restaurant needs shelves, but have you taken a look at them lately? Unsafe shelving can be dangerous for workers. That’s not the only danger shelves have though. A shelf that hasn’t been cleaned in a while could be a health hazard. In this two part series, we’re going to give you a rundown on safe shelving.

Is your restaurant shelving level?

If your shelving isn’t level, it might be indicative of a host of other problems. The seals holding the shelves up could be wearing out, or the feet could be out of adjustment. Too much weight on a shelf could also cause them to go out of alignment.

Standing shelves should sit firmly and evenly on the ground, and there should never be any bowing in the middle from weight. This can compromise safety.

Are you stacking too high?

In the interests of efficiency, we’ll often try to stack things up way too high. That’s a disaster waiting to happen. What gets stacked high will eventually have to come down.

Even if it is stacked safely at a high level, do you have the safety equipment to get it back down? Could your shorter coworkers get something off the stack safely without falling? Better to keep everything in reach and get rid of excess inventory. Or just get more shelves or stepladders.

Once it’s been determined that the restaurant shelving is structurally sound, the next thing to do is take a look at is how dirty they are. A dirty shelf can be a host for lots of vermin!

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More About Moffat Ovens

The Moffat companies had their humble beginnings in the 1920s in Australia and New Zealand.   With a devotion to superior service and products, Moffat ovens are the beacon of quality for convection ovens known the world over.

Moffat has been responsible for several innovations within the cooking field, each one just a little more spiffy than the last.

Convection oven platforms

One of the things that Moffat is known for is their convection oven systems. They are striving every day to make Moffat ovens a household name, one which is technologically at the top of its game. Restaurants have been familiar with the quality of these ovens for a long time.

Rotel rotating deck ovens

Moffat’s deck ovens have been around for a while, but they are no less revolutionary. Rotating decks have allowed bakers to cook tremendous amounts of bread in one large batch, saving energy and streamlining operations. Bakers swear by their deck ovens, and Rotel’s are among the best.

Genesis automated baking system

Designed with the complete automation of breadmaking in mind, the Genesis automated baking system allows chefs to place ingredients into the machine and let it run hands-free. Bread making is a labor-intensive process. In a restaurant that doesn’t have a dedicated baker but still wants fresh bread, these systems can make it happen.

Moffat ovens can be seen in a lot of sizes, from ones that accommodate only a few half pans to large Turbofan convection systems which handle many full pans. If you’re in need of an oven, check out our current lineup of Moffat ovens and baking systems.

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Why the True T-23 Refrigerator Rocks

As of this article, we haven’t done a piece about choosing the best refrigerator for your needs.  One of the biggest things to take into consideration when searching for the best refrigerator is the size of the appliance that you’re putting in place.  Too big and you have to rearrange everything in the shop.  Too small and you’re not making the most out of the space.

Commercial refrigerators run the gamut from being low profile refrigerators to the gargantuan multi-trayed beasts that you see in huge commercial kitchens.  The True T-23 has the best of both worlds: it’s small enough to fit in tight spaces, but has an internal space large enough to fit more than a few trays of food.  It’s perfect for those chefs who need it now.

The True T-23 refrigerator has 23 cubic feet of storage space, which, in the refrigeration world, makes it a veritable cavern of wonders.  It can fit up to three trays inside, chilling to your heart’s content at a moment’s notice.

Here are some features of the True T-23 Refrigerator:

  • Adjustable shelving that can take a beating
  • Exterior temperature display for quick readouts
  • Efficiently uses compressed air in the chamber
  • UL, NSF, and Energy Star qualified
  • Extremely mobile unit, fits to your needs
  • Self-closing, lifetime-guaranteed stainless steel door.
  • Easily cleanable with stainless steel door and aluminum sides

Using the True T-23 is like a dream. This refrigerator is not only a powerhouse, but it’s an efficient powerhouse. Consider owning one the next time you need a refrigerator replacement.

CMA Dishmachines
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Choosing a CMA Dishmachines Commercial Dishwasher


What do you want in a dishwasher? For a lot of restaurant managers, the choice in dishware washing devices comes down to speed, size, and simplicity.


The speed of commercial dishwashers is measured in racks per hour or covers per hour. There are some machines that will wash over 60 racks an hour. This is a very fast speed for dishwashing. CMA Dishmachines has a few models that can reach this level. At 60 racks an hour, this gives just enough time to put a rack in, close the door, and get another rack ready for loading.

However, slower speeds and longer wash cycles may be appropriate for wares that are especially dirty or difficult to clean. Your dishwasher dealer should be able to look at your dishes and estimate the speed that’s best for your needs.


Most upright dishwashers have a fairly similar footprint.  They have enough space to put a rack inside. However, heights can vary greatly depending on add-ons. Most dishwashers have adjustable feet to align the washer openings with the level of your sink.

There are also more discreet dishwashers for bars. A few CMA Dishmachines models are designed to fit under counters for ‘on the fly’ dishwashing.  If you’ve got a steady stream of glass racks, a model like this may be worth considering to save time.


Most dishwashers are simple devices, but any interruption in dishwashing could lead to a costly delay. Find out how often the machine needs maintenance. Is the soap poured into the device or pumped straight out of the bottle? How difficult is it to clean out the machine at night? The simpler the washer, the faster your dishes can get done.

When you’re searching for the best dishwashers, keep in mind the three S’s – simplicity, size, and speed.  We’ve got over 50 models of dishwasher from which to choose here at Restaurant Supply, including CMA Dishmachine models.