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The Record Player- An important Thing In Life

There has a well-known invention named Mp3 Player or Record Player which is the kind of device help play music using digital technology. Therefore, the device is not only able to perform many basic tasks of audio files to store, play and organize. It is extremely easy to find a high quality MP3 in various markets worldwide nowadays. So that the best record player user can use the device to store music file to 32 GB. A jukebox and a drive established attaching the record player are also used to create a various kinds of songs that a person like privately thanks to the over-250-GB-capacity. Today, people can enjoy their own CD’s or receive the other file from different source throughout the more and more convenience of the development rate of high technology, especially named a player using network of Wi-Fi.

How Innovated Record Player

Record Player

Presently, there are a lot of choices for users to buy a record player with many brands all over the world. Lots of companies make MP3 players and they also innovate this device more modern with enclosed features instead of listening to CD files. There is no doubt to say that people who using a record player can enjoy their songs thanks to Shuffle with a 128 MB storage and the genius quality providing. Besides, it is intelligent when many manufactures produce new record players servers enclosed purpose of displaying the lyrics of songs via a PLED screen. The Creative Muvo S200 with a storage capacity up to 1 GB can provide 17 hours using and voice record or FM Radio additionally.

As the development of the Apple iPod, there has an increase in the record player market. It can be sharply seen that the success leading to the growth in the MP3 user via internet and it is no doubt that more and more people like buying and using the best record player in the world now. The listening format’s focus is the result of audio players so that is the reason why the record player occurs and becomes successful.

At the consequence, the record player or the other name is MP3 Player are starting dominating people’s mind globally and it also leads to various high quality brands’ establishment hour by hour and day by day.

The record player is great device in:

  • Easy to bring
  • Cheap device
  • Have various features
  • Bring the best kind of relaxing ever time

The Reasonable Prices

Nonetheless, there are a moderately difference in prices at different websites. Although some websites provide a reasonable prices, the others recommend the cheaper one their focus on customers’ care. As the internet development, the trend in using online shopping is significant rise. Browsing various shopping websites brings customers has a numerous ways to looking for a best record player with a great deal and save money for sure. A real bargain record player is always available provided by many brands in no time at all. However, to find a best record player, all things people need to do is spend a little time on the websites bring their best price to purchase. Thus, they no longer have a luxury MP3 player on their own.

High Quality Products

There are many cheap record players made by well-known corporations in markets today, especially Philips, Samsung and Sony. These brand can easily found on a numerous websites on the internet with the best reasonable price. Furthermore, the prices are made as lowest as possible by the place these MP3 players bided, auction websites.

Nowadays, music plays an important part of human beings. There are a tons of music songs written by many artists worldwide. At the result of the development, the record player is an amazing invention and is a great source of enjoying music for people. The path of record players coming from is continuous and never stop in future.

Best Electric Pressure Cooker: Benefits and Buying Guide

An electric pressure cooker is a sealed device that usually uses electricity as the source of energy in the process of cooking food using water or some other cooking liquid, without permitting any liquids or air to escape below a set pressure point. Pressure cooking is a method that gets foods ready more quickly and saves energy more than other conventional cooking methods.

Why should you choose an electric pressure cooker?

  1. Utilizing this device can significantly reduce cooking time. Cooking by using this takes just 1/3 of times to prepare in comparison to presenting other cooking techniques. For instance, an entire chicken could be cooked within twenty minutes, and boiled taters can anticipate to serve in around 8 minutes.
  2. Food cooked by doing this is nicer, as a lot of flavours and nutrition are maintained. This will make some meals, especially veggies much more healthy, and much more appealing because the colour can also be maintained
  3. Less energy can be used, which can help to conserve money. As cooking occasions are reduced, the different options are a shorter period in the kitchen area and much more time doing another things you must do.
  4. Various kinds of cooking could be completed in this device. Technology-not only for steaming, braising, boiling, poaching and baking.
  5. Popular dishes made by doing this include sauces, veggies and meat. You will find many ways to use your device as you grow more knowledgeable by using it. Foods that take several hrs cooked within the oven, could be completed in minutes now.
  6. When selecting this device, the greater the temperature, the faster the meals will prepare. Based on your needs you may want to consider how big you’ll need.
  7. Cooking by doing this uses a smaller amount water than boiling, so that you can reduce the possibility of getting many hot pans around the stove previously. This is often especially helpful for those who have young children.
  8. Cooking utilizing a pressure helps you to kill more bacteria and infections, so that your food is going to be far better to eat.
  9. You may also make use of your device to sterilize baby bottles, meaning for those who have an infant, you don’t have to possess a separate costly steriliser. If you are a jam maker, or need to make your personal jam, you may also make use of your device to sterilise your jam jars too.
  10. Although there have been from time to time issues with this device once they first grew to become available, modern device tend to be safer and also have more valves to manage steam and also the temperature.

How to Use a Electric Pressure Cooker

Things to Keep in Mind When Selecting the Best Electric Pressure Cooker Fit Your Needs

  1. Size and Capacity Features

You need to be strict when choosing your ideal fit from the various types and models of electric pressure cookers. Get your preferred size right – remember that this is probably a lifetime investment. Normally, cookers come in the style of a saucepan that can easily be used to cook vegetables and other side dishes. In the event that the pot is to be used for a large family, then, large pot style cooker is the best option. Thus, when purchasing a best electric pressure cooker, you must be very careful to select the correct size.

There are pressure cookers that have the capacity to hold more than 40 quarts – but do you really need it all? Well, you should neither underestimate nor overestimate the size that you really need .From sauce pan styles (for vegetables and side dishes) to large stock cooker styles (for family meals), there is a host of sizes to choose from.

  1. Material used

Pressure cookers can be made of either Aluminum or stainless steel. Though less expensive, it’s advisable to avoid pots that are solely made of aluminum. This is in view of the fact that they are less durable than those made of steel. A lot of usage will end in the pot being deformed and damaged. Moreover, the aluminum used in built-in inserts can react with acidic ingredients which can cause food to have a different flavor than originally intended. Save up and make a life-time investment of a quality cooker by choosing the stainless steel models. However, steel is not a very good conductor of heat and a device made solely of stainless steel would have hot spots – areas that are hotter as compared to others. This means that food will take longer to cook. The best option would be to find a pressure cooker that has an aluminum-coated bottom. This way, you get to taste the best of both worlds.

Advantages of Using Pressure Cooker

Advantages of Using Pressure CookerThe pressure cooker is a crucial part of any modern kitchen. Just imagine cooking several kilos of tough beef or pork without one! There are lots of different dishes you can cook with the help of a reliable pressure cooker such as stews, soups, casseroles and sauces. Thanks to the pressure kept within the pot, meat, vegetables and even bone can become incredibly tender. But when it comes to getting the best pressure cooker, there are lots of considerations you have to think of. This is not a simple journey because not every pressure cooker is built the same. To choose the best and not waste your money on something that was less than your expectations. I have researched and collected the opinions of many customers.

Advantages of Using Pressure Cooker

If you are one of the few people who are quite tight on the budget then you are seriously considering all the odds whether or not you really need this device. You might be even skeptical whether the investment is worth it. To clarify all your concerns, the following are the advantages of using a pressure cooker.

  • Comfort in all aspects: Everybody knows that the main problem about the conventional cooking method is that it is dirty, takes a lot of time to both prepare and clean and will require the cooperation of clear skies. With the pressure cooker, you no longer have to worry about these problems since you can cook indoors and the fuel required is easy-to-purchase rather than filthy charcoal.
  • Less fuel wasted: Remember those times that you only have to cooking for a short period of time and end up leaving a lot of your red charcoals to burn out uselessly. You can never have the ability to stop your charcoals from burning and save them for later use. With pressure cooker, you can be stopped and continued at any time you want. No fuel wasted and you have the liberty to cooking no matter how small the quantity of the products needing cook. Less fuel wasted translates to more money saved and could even mean a lot in the long run.
  • Quality products: In the conventional stovetop system, put your eyes away from the oven for a few seconds and you might end up with burnt products. A lot of people waste quality meat. These problems will be solved with a stainless steel pressure cooker. With a stainless steel pressure cooker, you not only have the freedom to control the temperature that you can control your cooking time.

Conclusion

You will be wrong to think that looking for the best pressure cooker is easy. Each one is quite different from the other and you might be stumped at most times between two devices, though the secret choosing solely lies on yourself. Know the things you want and need, also know your limitations like price and working environment.

Once you have decided, the next step will involve looking for a specific product. Remember that nothing will be as perfect as you imagined it and the only thing we can do is to find the nearest to your imagination. If you are stumped with two similar devices, online reviews are always at your aid. In the end, what matters is your personal choice.

Kitchen Design

Kitchen DesignThe kitchen has become the focal point of design and entertainment at the Newport Turtle in Newport Beach, California. Saga has decided to make the kitchen the stage. As Saga states in the Newport Turtle’s menu: We hope you’ll like what we’ve become: we are proud of our new place . We belive in showing off our kitchen, surrounded by an abundance of food, our charcoal broiler and our fresh pasta.

By showing off the kitchen to its clientele, Saga is acknowledging the growing culinary sophistication of its high-achiever, high-income customer base. Today’s upscale diners are more interested than their predecessors in seeing how food is prepared because they are more serious about the meals they prepare themselves. The visual and tactile elements of cooking–the flames of the broiler, the colors and textures of ingredients the aromas, and the interaction of the chefs, are all combined to heighten and enrich the dining experience. Today, the process is as enjoyable as the product to the sophisticated restaurant patron.

Saga Kitchen Design In Restaurant

At center stage: the kitchen, a state-of-the-art exhibition facility with a double mesquite-fired grill, pasta making equipment, pantry and saute stations, a bounty of native ingredients on view, and a stylish black-and-white-and-chrome new look.

  1. The original black-and-white tiled floor was retained in the remodeling.
  2. To the left of the kitchen, a food bar was added, flanked by blackboard-clad columns which promote featured specials. The food bar provides both the cocktail lounge and a small, private “quiet room” to the left of the entrance with oysters and clams, hot and cold appetizers, carved-to-order sandwiches, and other light fare. The quiet room, which invites conversational twosomes, doubles as a waiting area during busy periods.
  3. To the right of the kitchen is a brightly lit, glass-enclosed hexagonal kiosk from which a variety of specialty desserts are displayed and served. The dessert kiosk and the food bar surround and highlight the central display kitchen and food theatre.
    The new kitchen occupies space once allotted to the front line of a standard completely enclosed kitchen. A portion of the original kitchen now serves as a prep, storage, and dishwashing facility, located to the rear of the display kitchen and adjacent to the dining room.

Concealed from diners by the back wall of a service stand, the ordering and pickup window accommodates both pantry and saute items coming from those two stations at the rear of the new kitchen, and broiled items coming off the grill. An electronic cash register and counter for check preparation also occupy the service stand area.

During lunch and dinner, four people work the display kitchen: a grill man, pantry person, saute person, and chef Reinhard Dorfhuber, who functions as expeditor. The saute station also covers roast prime rib and rack of lamb, which are served in addition to the Newport Turtle’s grilled specialties, pasta dishes, sandwiches, and salads.

With Such Designs, The Following Are The Advantages Of The Kitchen Stations

  • Kitchen stations are placed in logical sequence: Adjacent to the receiving door are the walk-in refrigerators and the walk-in freezer, so foods can be temperature controlled immediately. Insulation for the walk-in lies under a brick platform so carts can be wheeled in and out, conserving time and energy. The manager’s office overlooks the receiving area, a logical location for control purposes, the potwashing station sits in a far corner of the kitchen, away from everything except the two stations that need to be near it: the food preparation area and the cooking battery.
  • The kitchen and hot serving lines are separated only by a wall with pass-thru cabinets in it: This way, small batches of recently prepared foods are kept hot and can be taken as needed by service workers.
  • A small kitchen poses no real problems for “Jericho,” as the cafeteria is called, because a substantial amount of preparation is done at the serving stations.
  • Behind the prepared salad station is a self-contained prep station. An ice machine, work table, sanitizing sink, and refrigerator permanently sit behind the serving space in case a worker needs them.
  • A nine-topping salad bar and soup station are self-serve only, which contributes to the non-labor-intensive nature of Jericho’s set-up.
  • Following sequentially in a semi-circle are the hot food counter, grill counter, ice cream counter, and sandwich counter. Final prep is done by the service workers, relieving the back-of-the-house of some work while enhancing a quality image.
  • Sandwiches are prepared to order, which eliminates work in the kitchen.
  • Fresh hamburgers are cooked to order at the grill station, and served on a local favorite, the Kaiser roll.

A major benefit of our set-up is that it would be easy for each station to be totally self-service

  • A two-sided beverage counter is centrally located. That’s the one station that is used by everyone, no matter what they eat, so it is easy to get at from either end.
  • The heater and soap dispenser are built into the equipment, so portions are consistently accurate.
  • Also attached to the dishwasher, near the place where the workers stand, if a faucet for handwashing. The convenience of this faucet helps assure that workers will wash their hands when necessary, as they won’t have to travel any distance to do so.

Menu

Menu Tv In Restaurant

The menus are displayed in two quality-enhancing forms. Two TV screens in the serving area flash daily messages and daily menu specials. But to alert the office workers about upcoming meals, white and red weekly printed menus are distributed. Each lists the standards such as grill items, sandwiches, salads, and desserts, in addition to the two hot entrees, one soup, and one special salad of the day. The menu rotates on a five-week cycle.

With vending services at night, the two main meal periods are breakfast and lunch, with about 700 lunches served daily. The employee customer base is predominantly suburban women who tend to eat lightly during the day. The office workers we serve seem to be mostly homeowners and young girls who live with their parents, who go home to a big dinner every night. This is a change from our customer base in our city offices, where many workers make lunch the big meal of the day. Workers are all white collar, 85 percent of them clerical workers. About 15 percent of lunch sales goes just to salads.

Additional menu items might be added when the weather gets warmer, as a courtyard adjacent to the dining area will likely become an outdoor dining area. Barbecued meats and a hot dog cart are being considered for outdoor service.
The hotel was designed to keep chefs skinny, jokes Norman Wade, executive chef. His humorous observation refers to the Westin’s “heavy vertical” emphasis which has resulted in a design awkward for the implementation of foodservice operations. It is a design which requires much shuttling between floors.

All of the hotel’s food and beverage support services (purchasing, shipping, receiving, storage, dishwashing, etc.) as well as the main kitchen and three satellite kitchens are located on different floors.
The Westin features informal dining at the 204-seat Brasserie; upscale dining at the popularly priced 250-seat Turner Fisheries Bar and Restaurant; and fine dining at Ten Huntington which seats 120 in addition to a private room for 12.
Food and beverage director Robert Niederhauser took a direct approach to the problem long before the Westin opened its doors last July. “We had no choice but to make the space work for us; the opportunity was there. So, the chef and I spent a great deal of time studying the blueprints

The dishwashing facilities can be found, along with housekeeping services, on the fourth floor

  • To facilitate fast movement, the majority of equipment is on wheels. All of these “vertical transport” pieces can be plugged in to keep the food warm–an important consideration when the food is being transported between floors. All of this movement makes timing–and well-maintained elevators–crucial.
  • The restaurant satellite kitchen located on the lobby level is nearly self-contained. Although only 40 percent of the kitchen’s space (4,055 sq. ft.) is used to prepare meals for Ten Huntington’s customers, the kitchen has no problem producing the 120 to 140 nightly covers.

Fresh food orders arrive daily at the loading dock, which is located on the street level. Once received, the food is carried by the freight elevators to the third floor. Here, most of the fresh produce is issued directly to each restaurant while canned goods and other products are stored for future use in either the pantry, pass-through coolers, or the double walk-in freezers that are located just outside the kitchen.

However, another striking example of the hotel’s awkward design is evident here. Although this restaurant is open for dinner only, its kitchen is responsible for guest room dining (room service) which is available 24 hours. Approximately 60 percent of the kitchen’s space is allocated to catering guest room dining.

And to complicate matters further, this area produces room service meals only between the hours of 6 a.m. and midnight. The “night owl” menu, available between midnight and 6 a.m., is produced by the satellite kitchen on the fifth floor. This kitchen is responsible for providing the hotel’s 1,000 employees with free meals in their dining room, the Cantina. As a result, the kitchen is open 24 hours to accommodate employees on rotating shifts.

Two complete service lines feed the counter, instead of one. One line opens for breakfast, both open for a busy lunch. The second line closes immediately after lunch.

The kitchen utilizes two standard, full-size broilers, two full-size fryers, two full-size drink stations, plus four full-size microwaves. Almost everything else is reduced in size.

Moving across the front of the kitchen behind the counter, the components in the drink station are normal sized. Next to that, adjacent to the main service line, is a full size holding station for burgers. But adjacent to the auxiliary service line, the custome-fabricated holding station is only about two-thirds the size of the main holding station.

The service lines extend back vertically from the holding station, just as in a typical Burger King. The computerized fryers are standard, but the “dump station” for fries is half the size of a typical dump station.

On the main service line, the broiler is full-size, but the work area where burgers are assembled and condiments are added is only half the size of a normal Buger King. Two standard microwaves are fixed above the condiment area.
Diab looks for basement space for storage and further conserves valuable square footage by giving the manager a stand-up office in the corner of the kitchen.

Cleaning System

A spray cleaning system allows for sanitizing the entire kitchen and surrounding areas. The system is used to spray down equipment and floors twice a day, once after lunch and again after dinner. Since nearly everything in the kitchen is stainless steel, all of it can be hosed down; first a soap cycle is used then a rinse.

During each shift there are five line cookes on duty, and one or tow expediting chefs; two hot prep men prepare stocks, soups, and Clyde’s famous chili. Two people in a downstairs prep area slice meat and prepare salads and cold items. Two dish washers work in the kitchen’s dishwashing area. And one person is stationed in a raw bar near the dining area, serving oysters and clams.

Conclusin:

Kitchens have been designed to fit the particular establishment and to allow preparation of a varied menu. Restaurants, fast food operations, bank cafeterias, and hotels need kitchens with design elements that allow for efficient, versatile service

Double Challenge With Two Restaurants

Marco Polo Lounge For KitchenThe Marco Polo lounge, where light items from both specialty houses and a raw bar could be enjoyed by people stopping in for cocktails or customers waiting for tables. The two restaurants share a gilded lion-flanked entrance and the open atrium-style lounge but have separate seating, menus, and staff. However, because members of a party in one restaurant can order items from the menu of the other restaurant, the kitchens must be a miracle of separate but cooperative activity.

Despite multi-course service and made-to-order preparation of 90 percent of the items on wide-ranging menus, only about 26 percent of the restaurants’ square footage is devoted to the back-of-the-house. The kitchen includes two fully equipped cooking lines, each with its own refrigeration, and a wide spectrum of specialized cooking equipment.

This economy of planning is possible because of three key factor

  1. Speed of cooking systems in both kitchens
  2. Lack of inhibiting cross traffic
  3. Shared dishwashing, dry storage, receiving, and prep areas.

About 90 percent of the Szechwan Palace’s 63-item entree menu is prepared in woks. On the Chinese kitchen’s custom-designed, five-wok range, a single chef with two helpers can put out five or six different dishes every three to four minutes and up to 15 portions of each dish can be prepared in a wok.

Teamwork and layout of the cooking station also speed up production

  • There a chef’s helper chops and plates all the vegetables, meats, fowl and seafood for each dish, then hands it the wok chef.
  • The wok chef drops the food into the sizzling wok, adds necessary sauce and seasonings which are on an ingredient tray next to his range.

Three or four minutes later

The dish is plated and handed down the line, and the wok chef brushes and rinses his wok, readying it for the next dish. The plated meal goes to a chef’s helper stationed at a 20-compartment garnish unit who then places it on the tray line for service.

Next on the cooking line is a Chinese smoking cabinet where duck for Peking duck is smoked a day in advance and appetizer barbecue ribs smoke throughout the service periods. Beside this oven is a knee-high range top for soups. Often the executive chef will be stationed here to oversee final garnishing of the more elaborate dishes prepared at both the wok and fry stations.

Traffic Area

Marco Polo Kitche

This slower traffic area is purposely positioned between the wok station and the appetizer station, the other very high production section at the front of the line. Because management anticipated the popularity of the Chinese appetizers for patrons of both restaurants, the lounge and catered parties, this station was designed for maximum flexibility and capacity. Two double fryers, a convection steamer, saute range, a microwave oven and a double door reach-in refrigerator allow two chefs to prepare everything from Shanghai spring rolls to pot stickers in enormous quantities.

A line parallel to the main cooking line has prep tables, a sink and several reach-in refrigerators where a chef’s helper is stationed to feed ingredients and utensils and take finished dishes from the chefs for carry-out packaging.

Traffic up and down the line is thus minimized, yet stations can be replenished and dishes delivered to the waiters’ stations on a minute-to-minute basis. Two entrances to the Chinese kitchen help keep service to both the main dining room and party rooms running smoothly.

To control traffic during service periods, pass-thru windows between the two kitchens are limited to a corridor in front of the walk-in coolers and another through the dish room. At these points, the order expediters of each kitchen can confer with both staffs to coordinate cross orders.

Stations In the Kitchen Area

In the seafood kitchen, the preparation system and layout is very different and considerably more compact. The saute station where many of the entrees are prepared is at the front of the line closest to the dining room and to the dishroom. This station is equipped with a compartmentalized steam table for sauces, under-the-counter refrigeration and a small work area. Though each chef in this line works independently, he is still able to prepare many dishes quickly because of the fast-cooking nature of most seafoods.

The next station, manned by a broiler chef, owes its efficiency to the extremely hot temperatures produced by the mesquite grill. Convection ovens and steamers are used in this kitchen for the same reason. Most seafood entrees are prepared by these methods in five to seven minutes.

Next along this line is a pastry oven used during nonservice hours to prepare desserts for both restaurants. The main prep area for both kitchens is at the end and at right angles to this line and is equipped with a large stainless steel work surface, sink, and shelving above and below.

Along the outside of the line is a steam table and tray counter opposite the saute and grill stations where waiters pick up finished dishes, and a rolling salad and pastry refrigeration unit.

Warewashing facilities, storage, and receiving areas are shared by the two restaurants. The compact dishwashing room is located to the front of the kitchens. It is equipped with a triple tank which works much faster than conventional machines. Pot washing for the Sandpiper saute station is efficiently managed without overloading from the Chinese kitchen where woks are cleaned right at the range. Receiving and storage areas are located at the very back of the kitchens.

Conclusion

Another difficulty caused by the two separate and diverse menus is cross contamination of food and cooking odors. As well as completely separate refrigeration, two high capacity ventilation systems were installed. In addition, all equipment has top mounted compressors to allow each piece a six-inch clearance from the floor for cleaning.

Ramada Renaissance-Volume Versatility

Stations Of Restaurant In KtchenMeals, especially for the restaurants and room service, are prepared to order and served. In order to assure a maximum utilization of space and a minimum amount of traffic in the cooking area, the hotel has three kitchens: a main production kitchen that does some work for all the foodservice outlets, a banquet kitchen, and a kitchen for the employee cafeteria. The kitchens are all on different floors.

The main kitchen’s design adopts basic elements of a European hotel kitchen yet adds features that guarantee American-style productivity. The 4,000 sq. ft. area is divided into work bays by a crenellated layout on two sides with a traffic path down the middle. Ramada Renaissance director of food and beverage support services Steve Hickok likens the setup to European hotel kitchens in that each function is performed in a space reserved exclusively for that purpose. The difference is that in Europe each station would be in a closed-off room, yet in San Francisco each station is adjacent to the other stations with which it works closely, separated only by a wall and open to the center lane.

Key To The Kitchen’s Design

You don’t have to take too many steps to get anything done. Spacial flow is key to the kitchen’s design. Whereas some hotels have separate kitchens for each restaurant, at the San Francisco Renaissance wherever food is being prepared for one restaurant there’s a worker for the other restaurant performing similar duties right near him. Each restaurant has its own employees and its own line of equipment, but this arrangement allows versatility.

 Three or four people work each station. For instance, one person prepares a la carte vegetables, one does all sauteeing and preparation of made-to-order sauces, and a third prepares and cooks all fish items, explains Kenneth Juran, executive sous chef.

Room service entrees are prepared in this area as well. Storage and equipment such as toasters and coffee brewers are located nearby, close to the service elevators. This area also houses all the extras that go on room service carts, such as jellies, sugar packets, and boxes of cereal. During less hectic working hours the day before, workers assemble all nonperishable items on dozens of room service trays and line the carts along the corridor that leads to the service elevators. Room service breakfasts can be served in seconds.
The restaurants and room service each have their own pick-up station. An expediter coordinates the timing of delivery and checks all plate presentations.

To avoid traffic in the kitchen, the service staff enters its orders through a computer in the dining room.The kitchen staff receives all orders neatly printed with individual specifications. Service workers are able to spend more time in the dining room with their guests.
In the merlon behind the service line is the preparation area in which stocks, soups, and consommes are prepared for all the facilities. Across from that is the butcher shop.

It All Fits Together: You Can See Why Each Station Is Where It Is

  • The hotel’s bake shop, located in the rear merlon, has its own temperature control and walk-in. Pastries, sorbet, ice cream, and gelato are made fresh on-premise every day. The traditional marble table in the center of the area is the focal point of the bake shop.
  • The dishwashing area is away from the kitchen to the far left; the purchasing/receiving area is in its own room to the far right. Also in this area are four walk-ins: dairy and produce; fish; meat; and items such as ice carvings.
  • The 200-seat employee cafeteria serves 1,100 meals a day to 600 of the hotel’s 750 employees. For no charge, the employees can help themselves to a choice of three hot items, a 14-ingredient salad bar, and a variety of extras. However, breakfast foods, hamburgers, and sauted and fried items are cooked to order.
  • Banquets are catered out of the fourth floor kitchen, and although items such as soups and stocks are prepared in the main kitchen, the rectangular banquet kitchen is equipped to handle those chores when necessary. Between the ballroom, 17 meeting rooms, and three board rooms, the banquet kitchen may serve up to 1,200 people in a meal period, and most cooking is done right there. The kitchen is a long rectangle, with ovens and other cooking apparatus on one wall, rollin freezers on the other, and work tables in the center.

The banquet kitchen is designed for speed. They can put out banquet meals very quickly, so people at every table in the room can eat at the same time. All three kitchens are set up so that there is no wasted motion. There are no extra steps.

Wendy’s Prototype For Profit

Two prototypes, phases I and II of a four-part program, have been built in Cincinnati and are performing well above projected volume levels. Each phase represents a refinement of its predecessor; phase III will be built in Atlanta this year; plans for phase IV are being developed.

Wendy Kitchen

In both prototypes, kitchens have been designed for optimum product and personnel flow. Many of the improvements made in the prototype stores were dictated by Wendy’s expanding menu, which now includes such items as fresh salads, specialty sandwiches, dinner platters, and stuffed baked potatoes. We’ve come a long way from the days of hamburgers, chili, Frostys, and fries, and have upgraded our technology and design to coincide with that progress.

Having enlarged its menu to offer consumers more choices, Wendy’s has also had to add more equipment to produce breakfast, dinner, and additional lunch items, and has had to incorporate added storage space into its design.

For instance: The prototype back-of-the-house is more than 200 sq. ft. larger than the original (1,564 sq. ft. vs. 1,344), in part to accommodate increased storage space. Moreover, dry storage areas have been fitted with moveable track shelving to maximize utilization of space. Walkins are 34 percent larger to handle the prototype’s larger inventory and volume, and glass doors allow reachin as well as walk-in access. Likewise, the kitchen itself has been designed for maximum efficiency and productivity. We were concerned with designing for efficiency and effectiveness, because saved steps are saved seconds, and that’s the name of the game.


The entire kitchen is geared around a separate line-concept for the drive-thru/pick-up window. Functioning autonomously, crew members manning the pick-up window need not move back and forth between the main production area, making for speedier drive-thru service. In fact, speed of drive-thru service is carefully monitored by a device which measures the exact time it takes to complete an order. The pick-up line has been reconfigured to eliminate dead spots, so that a crew member or manager standing in front of the window can look in either direction and get an unobstructed view of the front counter, the line, the back production room, and the line of cars.

Because Wendy’s markets its burgers “hot off the grill’ and prepares sandwiches to order, the cooking centers have also been designed for maximum efficiency. The centers (pressure fryers, ovens, and ranges) are positioned as a unit in the front of the store, rather than scattered throughout the kitchen. Multi-purpose holding cabinets are situated under the improved, twin track bun warmers above the grills and front sandwich station which can be used as steam or dry cabinets, with or without ventilation. Temperatures can also be adjusted according to what item is being held.

The fry station is outfitted with a freezer, eliminating problems caused by partially thawed fries; this system has been particularly useful during rush periods. In addition, counter prep space has been significantly enlarged to handle the increased volume.

The Cincinnati prototype design also features a new decor which incorporates booth seating, greenhouses and skylights, more subdued lighting, and other innovations.

As part of the company’s overall strategy, this research and development project in Cincinnati should help Wendy’s meet its salesbuilding objectives.

  1. Improvements to the cook center/sandwich line include twin-track bun warmers and multi-purpose holding cabinets.
  2. Wendy’s new interior is a more open, airy design with wood and brass trim and hanging plants.
  3. The Cincinnati prototype features a modern, attractive greenhousedesign.

 

Show Your Style through Original Music Accessories

Hip-hop steps don’t just attract watcher through the modern beauty with “dusty” street style, broad – minded scorn, they also get people’s attention through music as well as the music accessories like no other.

Beside the ability to help you satisfy the love for music, these music accessories are also the equipment to show your own personality. You can find them anywhere because they are quite cheap and really popular in some local stores. For example, if you want music equipment for long trips, the best headphones under 100 from a local store would be the nice choices for you and your buddies. Or if you want something for outdoor party with dance or EDM music, you should try mini USB speakers as well.

headphones

  1. Young people and hi-tech sound gears

People often choose jewelry that are made from gold, silver or even diamond to make themselves shine and attractive, but in the world of hip – hop, the sound accessories are the jewelry that would be the addition spotlights for their original style. Sometimes you don’t need to mention too much about the freedom, the spirit of them when indulging in music and break dancing and how they show their world about their unique style through every move, every beat, and each bracelet on their hand or even the music gear they love.

Recently, wireless speakers with Bluetooth connection are in common to young people because of the convenience and mobility.  With compact and young designs, they can be easily combined with a backpack that you can carry with when going out, this smart sound device can follow you everywhere, from school to the places “just for two”, or even when you travel to unknown places. You will always be “connected” to your favorite and beloved songs and enjoy them everywhere at anytime.

  1. What should you know to choose a sound device?

The color is one of the most important factors that you must consider when purchasing a sound device for your own use and your own style. You can choose a mini speaker model that suits you with your favorite color. Moreover, the design is also elegant, active that can display the proper feeling and style of you.

headphones 2

Mentioning the mini USB speakers doesn’t mean you should forget about the headphones. Understanding the demand in show personality through music accessories, headphones are being developed by manufacturers through unique and interesting styles that can display the youth and refreshing, strong style of users.

Owning a speaker or a headphone is something undeniable with any young people that have the passion with music, especially with hip – hop boys and girls. Putting on those compact and convenient music accessories, even with a little street style not only take you to the best of music feeling but also a modern way to express your unique characteristic and your fashion. You are an active and young person, you like music and love hip – hop, let the modern music gears speak for you!

  1. Any suggestion?

Awake all your senses with the music devices from iSound with magical sound system. The set consists of speaker and headphone could guarantee the best sound for you even in the most crowded street. The sound will be regenerated fully and even better than it could sounds through any other devices in market. The bass line with the strength of a double speaker with the ability of sound regeneration that can help you have the best music experiences each time you plug iSound devices and enjoy your favorite music.

The products are designed mainly for young people with colorful theme but still elegant and gentle, suit the needs of modern life citizens. iSound helps the customers expose the music gout with full of original and unique style with the best sound experiences.

So if you want to be the one and only, be different from others, why don’t you try buying any music accessories? I bet you would find yourself lost in the world of music with the best feeling you can’t even imagine in your real life once you’ve found the best music gears for yourself. If you need any helps in choosing and purchasing the music gear, don’t be shy, forum members and audiophiles are the ones you should take advices from. Enjoy music, enjoy life!

6 Reasons Why You Should Use a Paint Sprayer to Paint Your House

If paintbrush and roller is not your thing in painting, you have another option to paint and it can deliver a smooth and professional finish that you wished for. This is the time for you to consider a paint sprayer.

A paint sprayer can be used to painting the room, living room wall, or if you want to repaint your furniture. It is also looks great and professional because paint sprayer offering a smooth finish. Of course you have to make some effort before and after the painting, but it is not a big deal. Every job is requiring preparation and cleaning afterwards.

You have to know that if you want to paint faster and easier, paint sprayer is the answer. You also can save a lot of paint, and save your money at the same time. To paint like a pro, it is not a problem and this is your 6 reasons why you should use a paint sprayer to paint your house.

  1. Speed

paint sprayer speed

Sometimes you will find wall corners and hard-to-reach places when you are painting. Spray paint allowed you to cover large areas quickly and for the hard to paint places, it can make you paint much easier. This is why spray paint is always the best choice for painting the walls, furniture and outdoor painting. It is fast, and you have to prepare the painting work area first. So cover the unwanted surfaces so the droplet of paint will not land on them.

  1. Easy and Simple to Use

Paint sprayer is easy to use even for a beginner. You just attach the paint container to your sprayer and you can start your painting work. According to the type of spray and type of paint, you might have to thin your paint. You can do the thinning using water or turpentine. This paint sprayer is effective to cover the cracks and rough surfaces.

  1. Professional and Smooth Finish

You will get a very nice finish because when you use a paint sprayer, it releases a fine mist of paint. The mist will evenly cover the surfaces that you are painting. The rule is to make sure that you will not overlap the paint while spraying. This is the best benefit when you use a paint sprayer to paint your house or outdoor project.

  1. Variety of Sprayers

There is a right paint sprayer that fit for every painting job that you do. You still can get the professional result with every paint sprayer that you choose for suitable painting job. It is also available with electric motor that pulls the paint up and then forces it out of the sprayer’s nozzle. You can also find the other common types of paint sprayers which are airless and air powered.

  1. You can Save Money

Paint sprayers will last longer to use if you compare with brushes and rollers. You can prevent furniture damages too because painting with brushes always cause a lot of dripping. Using paint sprayer will save you from buying extra paint because it can cover more surfaces with less paint.

  1. Easy to Clean

clean paint sprayer

You will also save a lot of time for cleaning. If you use brush and roller, it is hard to clean them sometimes, but for paint sprayers, you can clean it faster and easier. You can clean it without causing a lot of mess which always occur to roller trays and paint stirrers.
The most important part to clean is the filter. You have to always clean your paint sprayer after each using. Do not forget to clean well the other parts too such as paint container, the spray tip and also the gun. It is easy to clean your paint sprayer, all you need is to fill the paint container with turpentine or water to flush out all remaining paint until it runs clear. If you try to clean your paint sprayer the day after you use it, the paint might harden and stuck to those parts. So it is important to clean it right away after using.

Now you have reasons why you should use a paint sprayer to paint your house and how beneficial it is when you decide to use a paint sprayer. Here are some spraying tips for you:

  1. Use the proper personal protection equipment
  2. Work in a well-ventilated area
  3. Read the instruction well
  4. Do not overlap the paint
  5. Do not tilt the gun while using

 

How to Maintaining a Weed Eater for Longer Durability

Even though maintaining an electric powered, battery powered and gas powered string trimmers are different in a lot of aspects, you can actually find some similarities. Gas powered trimmers often require a lot more maintenance as compared to an electric powered tool because of the several mechanics involved.

All weed eating tools have an owner’s manual with maintenance instructions included in the package. In most cases, you can find a maintenance chart in the manual which splits several tasks into specific categories based on how often inspections are necessary.

Tips on Maintaining your Weed Eater

To properly maintain your weed eater, you just have to follow these tips. While most of the points given are for best gas powered weed eaters, some of them apply and are relevant to weed eaters of any type.

  1.  Conduct an inspection on your weed eater before using. Try looking for any loose parts and find out if the deflector is not broken. If you are using a gas powered trimmer, try checking for a leaking gas. Also try to check the head of the weed eater for any debris which might still be present around the shaft from a previous trimming job.
  2. Turn on the machine and allow the engine to warm up until it reaches its normal operating temperature. Once it has warmed up enough, release the accelerator trigger and make sure that the line does not revolve at idle speed. Even though the line shouldn’t revolve at idle speed, your tool’s engine must not stall. If you are using a gas powered trimmer, you should clean the carburetor air filter or replace it if necessary. Also clean the muffler spark arrestor screens before you adjust the settings for your carburetor.
  3. Try running your weed eater at normal operating speed and find out if there are signs of unusual vibration. Even though shock absorbing parts can’t affect the operation and performance of your machine, vibrations could cause negative effects to the user, especially fatigue and possible permanent damage to health over time. If you feel numbness in your finger when using a weed eater, it could mean that the level of vibration is already harmful.
  4. After using your weed eating tool, don’t forget to clean and inspect it once the engine has cooled down enough. Check your machine’s spark arrestor screen which is located in the muffler exhaust port for those models which have catalytic converter exhaust systems. If there are any obvious debris present, you should clear it out and replace your muffler screen in case the debris blocks the exhaust flow.
  5. For gas powered weed eaters, it is necessary to replace the spark plugs after 100 hours of use. You can take a look at your manual for the correct gap setting.
  6. Make sure you check for lubricant in your machine’s gearbox every week. You can do this by unscrewing the cap on the gearbox port. If no grease is present, add a small amount to the port then replace the cap afterwards. However, you should always remember not to completely fill up the gearbox.

Maintaining your weed eating tool will allow you to increase your machine’s overall durability. By simply following these easy maintenance tips, you can make sure your weed eating tool will last.