Equipment Usage Guides
As part of a recent project in country WA, we put together the following videos to give the users of the equipment the basic operating procedures,
The following usage guides are designed to give you a brief introduction to using your new equipment, however it is important that you read your user manuals and familiarise yourself with what is in them.
Washtech XG Glass Washer
Blue Seal G506D Oven Range
Washtech XP Passthrough Commercial Dishwasher
Blue Seal Drop On Griddle Plate
Using The Arcus Mortuary Lifter Trolley
The following video demonstrates the key operating instructions for the Arcus PDMLT Mortuary Lifter Trolley with the Arcus Mortuary Cabinet.
What To Look For In A Commercial Fryer
A large number of commercial kitchens have an element of deep frying to their menu. Whether this is a delicious crispy tempura prawn or a helping of Australia’s favourite, the hot chip, a functional and reliable fryer is key to ensure that quality can be maintained even at very high volumes and quality commercial cooking equipment plays a massive part in this consistency.
At Arcus we supply a number of leading industry brands of commercial fryers and FastFri from Moffat is one of them. The FastFri machines are robust, efficient, reliable and are backed up by one of the industry’s best. In this blog, we explore why these factors are so crucial in places like takeaway shops, food trucks, cafes, restaurants and QSRs, and explain how FastFri can meet the demands of these popular venues.
The Importance of Reliable Fryers
The first reason to make sure your commercial fryer is reliable is to ensure that consistent and high volumes of food can be produced. When a kitchen gets busy, there can be dozens of different orders to deliver in a short space of time and if a fryer can’t be trusted to operate for your entire service, then there can be inconvenient and costly delays, which of course can have significant consequences for a quick service business where speed is one of the main selling points.
Conversely, quality needs to be maintained even when large volumes of orders are required in quick succession. This is a particular problem with fryers, where the end-product can be hugely affected by the quality and the temperature of the oil and at the same time, you don’t want to be constantly changing oil to maintain good results, as this can have a significant impact on your financial bottom line.
A final point to keep in mind in terms of reliability is robustness. The sheer volume of food that goes through the average commercial fryer in a service can put a lot of stress on your fryers, and using cheaper machines with lower quality materials may mean you’ll have to replace each unit much sooner than you’d expect.
FastFri FF18 Fryers
The FastFri FF18 Commercial Fryer from industry giant Moffat is designed to fulfill all of the different demands placed on it whilst remaining affordable and compact.
The FF18 is simple to use which is vitally important for those who may not have a full team of skilled chefs – but it still boasts more than enough power (90mj) and functionality with an 18 litre capacity, these units are ideally suited to small or medium sized businesses, but their small size also means that multiple units will comfortably fit in most kitchens too.
Thanks to stainless steel open pans, with a good sized cold zone, the FastFri FF18 is also more than capable of handling all the rigours of busy service, while the mechanical thermostat provides precise temperature control, which is critical when frying.
Arcus have a FastFri FF18 on our showroom floor to view and at under $1700 + GST, if you are looking for a fryer, it should be on your to look at list.
Using Your Washtech M2 Commercial Dishwasher
The Washtech M2 is one of the top selling Commercial Dishwashers in Australia and one of the easiest to use. However for your convenience we thought we’d shoot the following 5 informational videos highlighting the procedures for turning it on, running a cycle, draining and cleaning.
Turning On & Starting Up
Selecting a Wash Cycle & Loading The Tray
Rinse Cycle & Unloading The Rack
Draining & Cleaning the Machine
Priming the Wash Chemical and Rinse Aid
Why Commercial Fridge Rentals?
There’s nothing more frustrating than buying a new product only to find an updated, better model launched six months later. Having the best equipment for your business needs’ can make such a difference to your profit margins, especially in the hospitality sector.
The good news is, whether you’re a large, well-established player on the market or a start-up with a great idea, we at Arcus offer tailored solutions for commercial kitchens that will help you to manage your outgoings, save you time and keep you up to date with the latest, best-quality commercial fridges and commercial kitchen equipment.
Why Rent Commercial Fridges and Other Commercial Kitchen Equipment?
The benefits to having modern, up-to-date commercial fridges and commercial kitchen equipment is clear: better efficiency, lower power consumption, and features that suit your needs to get the job done!
Of course, renting also gives you much more flexibility than purchasing equipment: your upfront costs are lower, freeing up working capital so that you can maintain a healthy cashflow that then lets you grow your business when opportunities arise and easily accessible finance options such as those from Silver Chef with their flexible upgrade process, starting small and leaving room to grow is an easy option and an easy decision.
At Arcus, we’re a family business with 69 years of experience supplying Western Australian businesses with refrigeration products, services and commercial kitchen products and solutions. We have a wealth of experience in meeting the needs of a diverse range of clients. Contact us today to see how we can help your business grow and thrive.
Why Your Kitchen Should Have A Blast Chiller or Freezer
Having a Blast Chiller or Blast Freezer in your commercial kitchen would serve several purposes, including extending the life of your food. However the most important function they serve is keeping your food safe. Bacteria multiply fastest when subjected to temperatures between approximately +8oC and +68oC. Blast chillers are designed to bring your food from +70oC to + 3oC in no more than 90 minutes, when this is achieved your food is rendered food safe for storage and later consumption.
So what are the benefits of using a Blast Chiller or Blast Freezer in your commercial kitchen?
Food Tastes and Looks Better
Dishes chilled or frozen incorrectly can destroy their texture, flavour and appearance.
Improved Food Safety
Maintain freshness over time with superior food safety and comply with HACCP (hazard analysis critical control points – cold chain management). Blast chillers remove the need to have food cooling on benches or having warm food sitting alongside cooler food in a conventional chiller.
Labour Cost Savings
Save on labour costs through reduced overtime and being well prepared for peak demand periods in advance.
Produce can be purchased in bulk when prices are seasonally lower, then blast chilled and frozen for use at a much later date.
Prepare Foods Faster
Improve workflow and speed up preparation times. Blast Chiller and Blast Freezer technology allows you to take food straight from the oven or off the cook top and rapidly chill or freeze it.
Batch Prepare Ahead Of Time
Large quantities of food can be pre-prepared days or weeks in advance, then blast chilled or shock frozen to allow for rostered days off and demand spikes.
In a commercial kitchen up to 40% of food can be thrown out. Blast Chilling technology reduces waste dramatically, by allowing better planning and significantly longer preservation of fresh and pre-prepared food.
Longer Shelf Life
With bacteria formation being eliminated during blast chilling and shock freezing, food can be preserved in pristine condition for up to three times longer.
The following short video and brochure are from one of the leading brands in Blast Chillers, Irinox by Skope, they focus on just a few of the benefits of their system and how food reacts (or doesn’t react) when cooled in their system.
At Arcus we offer a multitude of leading brands in Blast Chilling and Blast Freezing, including Irinox, Friginox, Williams and Electrolux. You can browse some of our standard range by clicking here and linking into our online catalogue. We also custom build larger units if cooling larger quantities is what you are after.
The information on this page was adapted with permission from the attached PDF originally published by Skope Industries.
Healthy Relationships Create Healthy Meals
At Arcus, we pride ourselves on our ability to consistently deliver the very best industrial kitchen equipment to businesses across Western Australia. After more than 66 years of successful operation, we’re still committed to upholding our strong customer service values, which is why we relish the opportunity to supply industrial kitchen equipment to some of Perth’s leading businesses. We recently had the opportunity to work alongside the dedicated professionals at St John of God (SJOG) Hospital on their Midland hospital development.
Our Work with St John of God Hospital
Because of our existing relationships with both SJOG Murdoch and Subiaco, we were asked to consult on the design and fit-out of the new hospital catering facilities for their new venue Midland. When we started work on the project there were basic plans that had already been drawn up. However, over the course of two years, and many group meetings with SJOG and their team of architects and consultants, we refined the design and layout of the main kitchen, dish wash room and plating room. We also designed the caregiver’s café (staff canteen) and the main hospital public café, with both of these undergoing radical changes after we were awarded the fit-out contract, due to a change in working processes at the hospital. In addition, we also brought our suggestions to change the kitchen’s refrigeration operations to fruition, despite our initial plans being rejected.
State-of-the-Art Kitchen Facilities
To ensure the successful completion of the project, we chose to work with one of our main suppliers, Moffat. Working in collaboration with this brand we were able to fit the kitchen out with Convotherm Ovens, Waldorf and Crown Cooking Equipment, Friginox Blast Chillers, and Wexiodisk Pot and Dishwashers, as well as Reiber Plating Belts and the Burlodge Meal Delivery System.
In the café and caregiver’s canteen, we installed Washtech Dishwashers, FPG and Arcus Front of House Displays and Turbofan Ovens, plus state-of-the-art Turbochef Speed Cook Ovens. We were also directly responsible for the supply and installation of all of the hospital’s kitchen refrigeration, and the cooking, food preparation and service equipment in the kitchen, café, and caregiver’s café.
The Project’s Success
Our collaboration with Moffat was a resounding success, as together; we were able to supply an overall food service equipment solution, which can accommodate for up to 1,000 meals per day. Each product that was utilised needed to contribute to the overall goal of efficient food production, with reduced labour costs, and food with a long shelf life, without skimping on quality. Arcus and Moffat delivered on this expectation, proving yet again that the two companies are at the forefront of the industry when it comes to supplying innovative industrial kitchen equipment solutions.
This commercial kitchen project was a fantastic opportunity for the team at Arcus to put their skills to the test. When working on a project as important as a hospital development, coming up with clever solutions and functional designs is a must! We gave the hospital our word that we would deliver on our promises, which was made easy by incorporating reputable brands, such as Moffat. All in all, this commercial kitchen project was a team effort that yielded phenomenal results.
Introducing the New Turbofan Combi Oven
These multi-functional ovens have three distinct cooking methods, convection, steam and combination cooking. Not only will a Combi Oven reduce your labour costs, it will also increase productivity in your commercial kitchen, while eliminating the need to purchase more than one type of oven.
Why Choose the Turbofan Combi Oven?
If you want to make sure every morsel of food that comes out of your kitchen is cooked to perfection whilst ensuring you’re not wasting energy or creating a mess that will take your staff hours to clean, the new Turbofan Combi Oven could be for you.
Controlled Temperature and Humidity
The Combi Oven’s clever automatic moisture control system will control the temperature and humidity inside your oven, making it ideal for grilling and roasting.
As well as maintaining the climate inside your oven, digital models of the Combi 40 Series also eliminate the need to rely on timers. The multi-point temperature probe will sense the temperature of the food and let you know when it’s cooked to perfection.
Fully-equipped with a state-of-the-art Ecospeed system, the oven will measure how much food is being cooked at any given point in time, calibrating power levels accordingly. This means cooking temperatures will remain consistent without wasting energy.
The Combi Oven’s door is tightly sealed with double-glazed and thermo-reflective glass. This means efficiency will be increased, while the chances of the oven’s radiation reaching your staff is reduced.
Perfect Cooking Every Time
If you need an oven that will cook your food perfectly every time you use it, ensuring rave reviews from your customers, you’ll be pleased to know the new Turbofan Combi Oven has an auto-reverse action fan that will present mouth-watering results time and again.
Smooth Cooking and Cleaning
The interior of the Combi Oven is smooth with rounded edges that will make cleaning a breeze!
If you don’t have a digital model of the Combi Oven, your staff will need to clean the oven’s interior themselves. To make this easier, each model of the Combi Oven comes complete with a manual cleaning system that includes an external hand shower that will ensure your staff don’t waste too much time at clean up.
If, however, you have one of the 40D Series, your oven will be equipped with an automatic cleaning system with replaceable liquid detergent cartridges. Like a washing machine, simply select the appropriate cycle and the oven will clean itself!
For hassle-free touch and cook functionality, a digitally-controlled Combi Oven has easy to understand icons and central scroll and push knobs that control its selection of cooking modes, whilst also remembering your preferences. This means you’ll have access to two fan speeds, automatic pre-heating, and LED display, plus much more!
Straightforward and easy to use, the Combi Oven’s manual control system has manual switchgears and three controller knobs that you can use to set the cooking mode, time, and temperature of your oven. By using manual operation, you can set your oven to convection, steam and combi modes at a temperature that ranges between 50-260 degrees Celsius.
The new Turbofan Combi Oven is ideal if you are looking for the features of a Combi Oven without the traditional price tag, and with all of these innovative features, it’s the perfect addition to any kitchen. To learn more about this oven, or to attend a demo-cooking day, contact Arcus today.
Foods To Try With Your Commercial Deep Fryer
From battered Mars bars to deep fried lasagna, to crunchy, yet creamy ice cream and even fried watermelon, there’s no limit to the types of food you can chuck in a commercial deep fryer to enhance its flavour. If you want to add a selection of fried delicacies to your menu, but are struggling for ideas, these ten quick and easy options will get things cooking in no time.
Corn on the Cob
Perfect for food trucks and takeaway shops, deep fried corn has all the nutrients of the fresh kernels trapped inside a crunchy outer layer, which ensures every drop of the corn’s moisture and flavour is preserved. This takes the concept of slapping some butter on your corn to a whole new level!
The popularity of deep fried Mars bars in fish and chip and charcoal chicken shops has been steadily growing since the dessert was invented by the Haven Chip Bar (now known as the Carron) in Scotland in 1995. Simply refrigerate the bar before cooking, and then fry it in batter much like you would a piece of flake. Within minutes, you’ll have a chocolatey treat your customers can indulge in.
As if this carb-fueled meal could get any better! You’ll never look at this traditional dish the same way again, after all, once you go fried – there’s no going back! Fried lasagna bites are easy to make and will be the perfect bite-size addition to your menu.
Nutella can be used in almost any dessert to enhance its flavour. You’ve already seen nutella donuts and nutella pizza take the fast food industry by storm, so why not add deep fried nutella balls to your repertoire? Essentially, all you have to do is remove the crusts from a nutella sandwich, roll it in a ball, and throw them in your state-of-the-art deep fryer.
Often served as a flaming dessert in Chinese restaurants, deep fried ice cream combines the juicy crunch of fried batter with the creamy deliciousness of ice cream in this naughty but nice dessert.
First you lick it, then you twist it, and then you fry it! Who would have thought a cream-filled biscuit dipped in fried batter could taste so good?
No tropical meal pack at a charcoal chicken shop is complete without a fried pineapple ring. Need we say more?
Although a little less conventional than a fried pineapple ring or corn on the cob, you can definitely deep fry watermelon. The juices and fresh flavours of this refreshing summer fruit pairs surprisingly well with a light and crispy fried batter.
Buttery, sweet and perfect for a sweet tooth, deep fried cookie dough will satiate your customers’ cravings for both sweet and savoury food.
Macaroni and Cheese
Deep-fried macaroni and cheese balls are economical to make and will be cooked to perfection in one of Arcus’ efficient commercial fryers.
If you want to add some of these deep-fried delicacies to your company’s menu, contact the team at Arcus today, to see which commercial deep fryer will best suit your needs.
Warning: all foods are deep-fried at your own risk.
5 Steps to Cleaning Your Commercial Oven
The convection oven is a pleasure to have in any commercial kitchen. Beating standard ovens in efficiency and quality, the convection oven is an obvious essential in your kitchen.
By keeping your oven in its best possible condition, you will ensure it operates to the best of its ability. Here at Arcus we have come up with some steps to making sure your commercial convection oven is as clean as can be:
1. Make sure the oven has cooled down, this might take a while if it has just been in use:
It is very important to make sure that the oven has cooled down prior to cleaning. This minimises the risk of burning your arms or other body parts – safety always comes first.
2. Remove all racks out of the oven:
Take out all the racks from your commercial convection oven to put aside for cleaning. Often, food is placed directly onto the racks; this tarnishes the racks for future use. Give the racks a good scrub in your commercial sink.
3. Wipe down all surfaces within the inside of the oven:
Wipe down the inside surfaces of the oven with a wet towel. It is important to pay close attention to the area around the oven’s fans. If the airflow of the convection oven is compromised by debris and crumbs, then the oven will not work to its maximum efficiency.
If the oven is cleaned in this way regularly, there will be no need for oven cleaner. Cleaning the oven every day will make it easier to clean on a regular basis. However, if you do need the added help of an oven cleaner, make sure to do so after the close of your kitchen, allowing time to air out the oven after cleaning.
4. Use environmentally friendly products:
You can make your own cleaning products by using lemon juice, vinegar and other house hold items that remove grime. Try your own environmentally friendly, and non-abrasive cleaners before using an industrial or commercial oven cleaner. For those tough stains, leaving the cleaner to soak can be helpful, but always follow the instructions on your cleaning product.
5. Put the oven back together.
Once you have thoroughly cleaned both the racks and the convection oven, return the racks to their original positions.
Leave the oven door open after cleaning, to allow time for it to completely dry prior to its next use. The best time to clean your oven is at night-time, this way the doors can be left open overnight.
By following these quick and easy steps, your Commercial Oven will always operate at its best; saving you even more time and energy when cleaning and preparing your meals.
It’s important to remember that if you maintain your equipment properly, nothing more than hot soapy water should need to be used throughout your kitchen. It’s also important to never use cleaning products with chlorides in as these will ruin your stainless steel.
If you need any more information or want to talk about our current range of commercial convection ovens, contact Arcus today!