Publicizing Your Restaurant Menu

The digital age has provided customers with more information than ever before, this has dramatically affected the relationship between consumers and producers. The restaurant world is a prime example of how advertising and menu accessibility is expected by patrons. Restaurant-goers want online access to restaurant menus before they attend the establishment. It is frustrating and embarrassing to sit down at a restaurant only to see the prices and realize it’s more than you were expecting. Publicizing your menu is a great way to entice customers. Make their mouth's water with competitive pricing and tasty pictures of popular menu items. In today’s blog Public Kitchen Supply will discuss three different ways to broadcast your menu.

Social media provides companies with free, personalized advertisements. Creating a Facebook page for your restaurant is a great way to promote your menu. Facebook is used by 1.23 billion people worldwide, and in turn, you are given free access to all of these potential customers. A person only needs to search your companies name on Facebook and they’ll be able to find you. Once a customer has located your Facebook page, you can entertain one-on-one conversations with them. Customers help you advertise by “liking” your Page, sharing your posts and reading your columns. You can ask Facebook for a web address to make your page even easier to access. Bringing us to our second form of publicity, websites.

Websites are similar to a Facebook Page but they allow you more control and room for content. Visitors can go directly to your website rather than accessing it from another company. Websites appeal to an older generation who are not familiar with Facebook’s formatting or navigation. You also have more creative freedom over your own website. Facebook pre-programs your Facebook Page, meaning you cannot choose the formatting of your own web content, you can't brand it as your own, nor can you make it feel like your own restaurant. Another benefit of having your own company website is online ordering. Online orders tend to be larger, they keep employees off the phone, and is a way for instant payment. Websites bring in direct revenue, your Facebook Page cannot.

The web is a fantastic way to provide your customers with information about your business but traditional advertising can be effective too. Post your menu outside your door on a chalk board, this is quick and easy. Simple, direct forms of communication is charming and catches peoples eye. One advantage a sign has over websites and Facebook Pages is that you can seek customers rather than them seeking you. When using the internet, people have to search for your company’s name directly, a sign can be placed outside your business and attract new customers. We strongly recommend using this method to small, local businesses that see a lot of foot traffic.

Public Kitchen Supply recommends using multiple forms of media to spread the word about your company. Posting menus online and outside your restaurant is an inexpensive way to promote your business. At Public Kitchen Supply, it is our goal to not only provide high quality kitchen utensils but help your business grow and succeed. For more information visit our website at PublicKitchenSupply.com

Stone, Brad, and Sarah Frier. "Facebook Turns 10: The Mark Zuckerberg Interview." Bloomberg Business Week. Bloomberg, 30 Jan. 2014. Web. 31 Jan. 2014.

Caring for a Cutting Board

Cutting boards are a daily tool in most residential and commercial kitchens, they keep our counter-tops clean and prevent the spread of disease. While the purpose of kitchen cutting boards may be the same, their maintenance varies entirely. In the kitchen, cutting boards are commonly made out of wood or plastic. Wood is long lasting and if properly taken care of, it will last for many years. On the other hand plastic cutting boards have a much shorter life. Plastic cutting boards are built to be disposable even with proper care. In today’s blog Public Kitchen Supply will provide some helpful hints on how to get the most out of your wood or plastic cutting board.
Wood cutting boards do well in home kitchens. Wood has natural anti-septic properties and are great at self-healing. If your knife leaves thin cuts in the wood they will likely close up on their own. Wood cutting boards are softer on knives and provide a classic, rustic look to your kitchen. We recommend Update International’s Wood Bread Board with Knife Slot. Wood Cutting boards should be washed in hot soapy water, wiped clean and dried upright. Never put wooden cutting boards in the dishwasher. When wood is exposed to too much water it will become soft, fragile and lose its shape. Coarse salt and lemon are simple ingredients that can dramatically extend the life of your cutting board. Every other week dust your cutting board with coarse salt, rub the salt with a sliced lemon and rinse in hot water. This method will close cracks in the woods surface.
Oiling wooden cutting boards is another fantastic technique to extend their life. You will need a clean soft cloth and mineral oil. Before oiling your board be sure it is clean and dry. Next, take your soft cloth and apply the mineral oil evenly over the board’s surface. Allow your cutting board to take in the oil overnight. In the morning, rub off any remaining oil with a dry cloth. This method protects the wood from becoming dry and cracked. If you follow these techniques your wooden cutting board will last for decades to come.
Plastic cutting boards are not nearly as high maintenance as wood cutting boards, but they do not have the same life expectancy. Plastic cutting boards are meant to be disposable, typically lasting only a handful of years. Most plastic cutting boards are made from copolymer. This material is designed not to dull knives but cuts and scratches do tend to quickly appear on the board’s surface. Scratches can easily turn to cracks, a strong indication that a board should be replaced.
The best way to extend the life of your plastic cutting board is through proper cleaning and sanitation. Plastic cutting boards are dishwasher safe but they can still warp in high temperatures. It is critical that you allow excess water to run off your cutting board by either hanging it or storing it upright. Look for cutting boards like San Jamar’s 18” x 24” Cut-N-Carry Cutting Board. This cutting board provides a safety hook for storing and drying upright like it's supposed to.
Wood and plastic cutting boards are very different in their construction. It is important to understand the maintenance of each board. Before purchasing a cutting board consider how long you want it last and how you want to take care of it. To find a cutting board that fits your needs, visit our website at PublicKitchenSupply.com

Does your Restaurant's Website Matter?

We could make this blog extremely short and answer the post's title question in a one word answer, "yes!" but we will explain ourselves. Yes, your restaurant's website does matter. Websites matter very much when it comes to restaurants for a variety of reasons. Nowadays, most people are used to going online to find out information about things before they try them and a website is no different.

So, when you're putting together your restaurant's website, there's a few features that you need to make sure you have to make it a worthwhile resource. Sure you can buy a domain and hosting, and put some text on a webpage, but that's not enough. You need to really think about what your customers want to know. A restaurant's website is essentially a large Frequently Asked Questions page. So ask yourself: what questions do my customers want answered? What time do I open, what's on the menu, what are my specials, and what kind of restaurant is it. These layout the content you want most on your site. Here's what you need to include:

Hours - Part of the basics of a restaurant website is including your hours. Your customers need a place to find what time you're open and what days you're open. This information is often overlooked but it shouldn't be. People expect your website to have basic information such as this so they can plan accordingly. If you are a restaurant that provides delivery make sure you include what time you stop delivering or what time an order has to be in by to still get a delivery.

Menu - When it comes to a menu on a website, you could essentially have a menu and nothing else on your site and it be a big improvement over some restaurant websites. People want to know what food you have to offer before even getting to your location. With as much time as it can take to eat out, between the drive to the restaurant, waiting for a table, sitting down, and then finally received the paper menu, people want to know that there's something actually on the menu for them. To not have a menu listed online, you can scare away customers who want to look ahead of time. This feature on a website can make a huge difference.

Photos - While this one isn't a requirement, with the exception of an image of the outside of the establishment, it's good to have at least a few items of the interior and a few pictures of the food. It helps people decide if they want to visit, the style of the restaurant, and the dress code.

Specials/Coupons - This may be left off completely if your restaurant has neither specials nor coupons, but both of these are great tactics for bringing in new customers, or getting routine, loyal, customers. If you have a special on Wednesday nights for half off burgers, and a specific customer loves your burgers, you'll get them to come in on Wednesdays.

There's other components that some customers like to know too. For example, some customers want to know the story behind the restaurant, what their philanthropy is, read customer reviews, etc. These are going above and beyond though. Simply answer the questions people want to know most and your website will serve its purpose. At the end of the day, your website can grow your business if you use it correctly; make sure it meets the needs of your customers.

Which Floor Mat Should I Use?

All floor mats are not created equal. When it comes to the restaurant world there are many different floor mats that serve unique, specific purposes. Before purchasing a floor mat it’s important to understand the function of the mat you are buying. Failure to purchase the correct product, for the task at hand, could result in wasted money. In today’s blog Public Kitchen Supply will explain the difference between anti-fatigue/wet area mats, anti-fatigue/dry area mats and needle-rib floor mats.
Anti-fatigue/wet area mats are ideal for drink stations and dish washing zones. These type of mats support the user’s feet while being water resistant. We recommend Cactus Mat’s 3” x 5” Anti-Fatigue Rubber Mat. The Anti-Fatigue Rubber Mat features molded, beveled edges that prevent tripping. The beveled edges are an especially helpful quality it wet areas. The mat weighs about 20 lbs allowing it to move easily. Cactus Mat specifically designed this floor mat with an open circle design for easy draining.
Industrial work areas are another setting where employees often become exhausted, after spending hours on their feet. Anti-fatigue/dry area mats are great for a number of environments. Purchase a dry mat, like Andersen’s 3” x 5” Complete Comfort Floor Mat, for cashiers, assembly lines or employees working a drive-thru. The Complete Comfort Floor Mat is made from Nitrile and PVC Expanded Foam. These materials offer total back support, decreasing your employees’ fatigue. Purchasing an anti-fatigue floor mat is more than a kind gesture to your employees, they increase productivity.
Needle-rib floor mats are substantially different compared to anti-fatigue mats. Needle-rib floor mats are meant to keep floors clean. Use Cactus Mat’s 3” x 5” Brown Needle-Rib Floor Mat for your doorways, hardwood floors, entrances and walkways. Cactus Mat’s needle-rib floor mat is unique because it is a non-woven, polypropylene ribbed. The mat’s structure allows it scrape mud from shoes and traps it between the ribs until you can clean it. This mat weighs only 10 lbs, allowing it to move with ease.
Floor mats may seem similar in nature but there are differences. Before purchasing a floor mat Public Kitchen Supply recommends researching that mat that best fits your needs. Remember, anti-fatigue mats are meant for comfort and support while needle-ribs masts are designed for cleanliness. For more information on the products featured in this blog visit our website at www.publickitchensupply.com

How to Boost Customer Loyalty in a Restaurant

When a customer is loyal to your restaurant they will purchase your food and service, time and time again. Businesses are dependent on loyal customers because they bring in new customers, provide free advertising, take business away from the competition and are more accepting when mistakes are made. In this blog Public Kitchen Supply will discuss several ways to earn and retain restaurant regulars.
One of the best ways to earn customer loyalty is through incentives. Your customers have many different options when it comes to where they eat. Motivate them to continually choose your restaurant. Many restaurants print coupons on the back of receipts to bring in returning customers while other set up reward systems. Reward systems can be an excellent customer loyalty tactic because they encourage frequent visits. Reward systems typically require customers to spend a set amount of money or come in a number of visits before they are rewarded. The incentive can be anything from half of an entrée to a free dessert. These marketing gimmicks will quickly bring back returning customers.
Many restaurants have periods of time when they have very little traffic. Public Kitchen Supply suggests setting up promotions during slow times, like happy hours or early bird specials. We found that restaurants are the least busy between 3:00 pm to 5:00 pm, or between lunch and dinner, and this is a great time to offer half price appetizers or discounted drinks. When customers are aware of excellent deals they will make time in their schedules for your business. Placing card stands with advertisements on your tables is a great way to call attention to specials. Use Update International’s 12” Menu Stand for an inexpensive advertisement. Card stands are great because they can be reused and match most businesses well.
Before implementing these marketing techniques Public Kitchen Supply encourages you to weigh the cost and benefit of each method. An early bird special may work very well for a diner but fail for a bar and grill. At the end of the day, customer loyalty is about pleasing your customers and making them want to return. The best way to bring in returning customers is through fantastic service and scrumptious food.
At Public Kitchen Supply we understand the importance of customer loyalty. It’s our goal to help our customers provide the best culinary experience possible to their patrons. Quality service, delicious food, and a bit of creativity will fill your restaurant with booming and bustling business. For more promotional tips and tools visit our website at PublicKitchenSupply.com

What Makes a Good Steak Knife?

We've already done a series on knives, breaking down the different types of professional knives and how they should be used. Now we're going to discuss how to know you've selected a great steak knife. Steak knives are often one of the most important pieces of cutlery. You'll use it while you're eating, rather than while you're preparing and no one wants a poor piece of cutlery while they're eating.
First, you'll want to find a knife that has a serrated edge for a truly outstanding steak knife. Yes, there are others including a straight edge or a micro-serrated edge, but to have a great knife for cutting into all types of meat, a serrated edge will do best. Some people complain that a serrated edge may "damage" the meat or produce less than perfect pieces, but they will cut, time after time. So the choice can be yours; if you care about appearance and less about utility, go with a straight edge; if you're wanting a knife to cut the first time, go with a serrated edge.
Next, most people prefer a forged blade for their steak knives. It gives a bit more control and allows for more pressure. When a blade is forged it's heated and pounded into the standard knife shape. The alternative, "stamped" knives are simply cut from a piece of steel. Forged knives are much more durable and sturdy, allowing for a longer lifespan without having a "flimsy" feel.
Last, remember that part of it is about the look of the knives. These will be used by customers, friends, and/or family. You want to ensure that your steak knives do match your other cutlery or at the very least complements it so that you can leave them on the table if you wish.
Remember too, that steak knives are one knife that is meant to be used on plates rather than on a cutting board. Cutting boards can be cut into and provide some give when cutting; plates, on the other hand, do not give. They simply stop the knife, which can and does affect the blade.
While those are really the only three things that you need to consider when selecting your steak knives, there is another thing that you must take into consideration, especially if you own a restaurant and are selecting for your customers. You must take into consideration your restaurant's vibe. The expectation of a steak knife at a family steakhouse is extremely different than the expectation at a fine-dining restaurant. Somewhere that you buy a $8 steak will not select the same steak knife as a place that has a $40-$50 steak. Simply take into consideration what your customers expect and purchase based off of that mentality. As always, when you need supplies for your kitchen or restaurant, head over to our website at PublicKitchenSupply.com

How to Flash Freeze

Whether you're a home chef or a professional chef, there's many reasons why you might need to freeze food. A process called flash freezing is often the best way to go when it comes to freezing portions. Often home chefs will use flash freezing when they make a large batch of food and want to be have meals throughout the next few months. Professional chefs, on the other hand, will use it when prepping food so they can defrost it as needed. It's a great way to save time and prevent waste for both kinds of chefs.

So what exactly is flash freezing? It's a bit more than simply taking food and placing it in a freezer. Instead, this process helps to preserve food as best as possible. By flash freezing, you'll attempt to keep as much moisture in the food. Often when you freeze food improperly, food can end up dry, shriveled and lacking taste. Flash freezing attempts to keep in the moisture and in turn the flavor throughout the process, allowing you to later enjoy the food as though you just prepared it.

As it is a process of freezing and reheating food, there are certain types of food that hold up better than others. For example, foods that you should flash freeze are things such as fruit, desserts, and meats. All of these are best done in portion sizes. You'll want to divide your foods up into portions before placing them in the freezer for best results. So you'll want to freeze a slice of cake at a time, or an individual chicken breast. This helps to ensure that the food defrosts properly.

So now that you know what you can flash freeze, how do you do this? First you need to make sure that you have the right utensils. You'll need a baking sheet and some sort of packaging, whether it is freezer bags, aluminum foil or cling wrap. Any of these will work for wrapping up the food. To begin, you'll take the food that you're wanting to freeze and prepare it. Divide it into your portions and put the food into your baking sheet, ensuring that none of the food touches another piece of food. If your food is touching, it can cause damage to be done to foods like berries. It will end up freezing smashed and will cause moisture-loss.

Next you'll want to take the pan, and place it in the freezer for a short amount of time, approximately 20 minutes or until the food's edges start to harden. Then you'll remove the pan, remove the food from the pan, and place it into the freezer bag. Place this bag back into the freezer and keep it there until you are ready to enjoy it at a later time. It's a quick process from beginning to end.

How long you can keep the food in your freezer is up to you. The freshness does start to dwindle throughout time depending on the food item, but most will keep for weeks if not months. When you're ready to enjoy your flash-frozen food, simply thaw in the refrigerator or microwave. It's that easy! Now that you know how to flash freeze, you should test it out with a large batch of cookies or meat.

What is Considered a High Temperature Oven Mitt?

Oven mitts are meant to delay the transfer of heat, preventing burns and kitchen injuries. When an injury occurs it has a domino effect, affecting everyone from the person injured to the customer waiting on their food. Like most things, oven mitts come in many different styles. In today’s blog Public Kitchen Supply will explain the difference between high temperature oven mitts and value mitts. Learn which oven mitt works best for your daily kitchen tasks.
One of the largest differences between high temperature and normal temperature oven mitts is the coating on the outside of the glove. High temperature gloves use specialty materials like Nomex© and Kevlar©. Nomex is a thermal resistant fiber that has undergone rigorous testing by the Nomex’s Thermo-Man© Lab. Thermo-Man Lab is considered the most advanced thermal evaluation in the world. Nomex is used to protect firefighters and military personnel.
Another specialty material is Kevlar, Kevlar is incredible strong. It is 5 times stronger than steel on an equal weight basis. This is helpful in the kitchen because it helps oven mitts remain durable and keeps their thermal protected properties intact. San Jamar’s 15” Cool Touch Flame Mitt uses both Nomex and Kevlar in its construction. When Nomex and Kevlar fibers are combined they offer a heat protection up to 535°F for 30 seconds. The intermittent flame protection has a heat tolerance of 900°F. The Cool Touch Flame Mitt has added benefits like being machine washable and NSF certified. San Jamar’s 15” Cool Touch Flame Mitt is great for chefs working in extremely high temperatures.
While high temperature oven mitts are great in commercial settings they are not always necessary in the home. Update International’s 13” Oven Mitt offers a basic design and universal fit. They are made out of cotton and silicone, offering a 200°F temperature resistance. The material is much thinner compared to San Jamar’s 15” Cool Touch Flame Mitt. This is beneficial because it offers a tighter, more secure grip. Use Update International’s 13” Oven Mitt to carry hot baking sheets and skillets. Public Kitchen Supply recommends this value oven mitt to chefs working in lower temperatures.
Like any kitchen tool, oven mitts are made many different ways. High temperature oven mitts are typically more expensive but are extremely durable and offer ultimate protection. While value oven mitts are the more economical choice, giving chefs a secure grip, the downside is value oven mitts can wear out quickly and have a much lower temperature resistance. To find an oven mitt for your kitchen visit our website at PublicKitchenSupply.com

How to Use a Sharpening Steel

It's a fact, no matter how nice your knives are, at some point they will start to dull. When this occurs, if you have good quality knives, you don't want to simply throw away the knives and start over with fresh ones. You want to sharpen them. As most have a steel composition, you are able to resharpen them relatively easy, putting them back to the tip-top shape they used to be. To do this, you simply need to invest in a sharpening stone and go from there. When you do get your sharpening steel, there is a certain way to use it and here's the proper steps to take:

1) Hold the sharpening steel in your non-dominant hand by the handle. You'll want to rest the opposite end on a cutting board. One that is wood would be best as it can grip better than a slick surface like a glass cutting board. During this process, you don't want anything to slip.

2) Then, hold the knife that needs sharpening in your dominant hand at about a 20 degree angle against the blade. At this point, you want to make sure that your sharpening steel is the same length as your knife. You'll be running it along the whole length of the sharpening steel horizontally and downwards so it needs to be the same length to ensure that it sharpens evenly.

3) To actual begin the sharpening process, you'll want to ensure you're holding it at that angle, start at the top of the sharpening steel with the heel of the blade on the steel, and drag the knife downward along the length of the steel all while pulling it towards you. Because you're going in both directions, you're ensuring that you're sharpening the entire length of the blade down to a point in one stroke.

4) Repeat this motion approximately 10 times and then turn the blade over and repeat the process. The biggest thing to keep in mind is that you want to try and perform this task evenly. If it's not done completely exact it's not the end of the world, but it does help prolong the life of your knife as well as provides cleaner cuts if you can.

That's all there is to it. Once you've finished this process you'll end up with a freshly sharpened knife that is ready to do its job. Keep in mind that you need to choose the right sharpening steel for your knife as there are multiple kinds to choose from. For example, there's diamond or round shaped and 10 or 12 inches and both have their place with the appropriate knife. With the quick task of sharpening knives, you won't be wasting money tossing perfectly good, but dull, knives in the trash.

top photo credit: Lablascovegmenu via photopin cc

Why You Should Use a Kitchen Scale

Kitchen scales may seem like a unimportant purchase. They're not always cheap, they can be difficult to store or leave out on the counter, and they can seem unnecessary when you have measuring cups. However, a kitchen scale can do so much more than measuring cups or spoons and need to be considered as an additional resource, not a replacement.
With a kitchen scale, accuracy is king. You are able to be so much more accurate in your measuring with a scale. If you think about it, you know how inaccurate a measuring cup or a measuring spoon can be. One person can pack down flour, sugar, or other dry ingredients while another person can leave them loose, taking up more room and therefore resulting in a difference in weight of ingredients. If you had a scale, you could then measure the cups to see how much volume they really take up, allowing you to even out the amount, providing accuracy you didn't have before.
Besides accuracy, you'll also value portion control that only a scale can provide. If you're serving people, as a caterer or a restaurant, you want to ensure that the pieces of meat or sides are close to the same amounts each time. You don't want to be caught serving an extremely large piece of meat to one person and a small piece to another when they ordered the same thing. A scale can help with this. It can help you to control your portions. Besides for commercial restaurant use, it can also be helpful in a home kitchen. If you are dieting or simply keeping a close eye on what you are eating, you can use it to weight your food, preventing you from overindulging or scooping up too much on your plate.
Last, but definitely not least, most scales allow you to switch your measurements back and forth between ounces and pounds or Metric and Standard, etc. Often times you'll find a recipe online that uses a different measuring system that you're used to and you have to do conversions in your head or with the use of a computer. Instead of going through all that work, you can simply switch your scale over from pounds or grams to ounces to easily and accurately measure to perform the recipe as best of your ability. No guessing required to do your recipes anymore.
These three reasons and more are why you should invest in a kitchen scale for your residential or commercial kitchen. They are important and should not be overlooked. You want accuracy when you cook, you want to control portions, and you want cooking to be simple. A kitchen scale, whether you buy one that is Edlund, Rubbermaid or Taylor, you won't be disappointed.

Which Pan Should You Use?

Baking pans come in many different styles and sizes. Each style of pan has a different cooking process and skill required to use them. The pan you choose will depend on what you are baking. In today’s blog Public Kitchen Supply will compare sheet pans, Flexipans and Silpats, helping you choose the best pan for your kitchen.
Sheet pans are typically made out of aluminum or stainless steel. They are a fundamental tool in most commercial and residential kitchens. Sheet pans are great for the kitchen because they can be used for baking rolls, cookies, cakes, pastries and more. We are particularly fond of Browne-Halco’s Half Size Aluminum Sheet Pan. It is made from strong 18 gauge aluminum, allowing it to hold a considerable amount of weight. The Half Size Aluminum Sheet Pan is from Browne-Halco’s Thermalloy line. Products in the Thermalloy line are designed to prevent burns. Sheet pans pair well with Flexipans and Silpats. When purchasing sheet pans Public Kitchen Supply recommends full size sheets for commercial kitchens and half size sheets for residential kitchens.
Flexipans are unique non-stick baking molds coming in many different designs. They are made from glass fabric coated in food grade silicone. Silicone is an excellent heat conductor and provides non-stick properties, allowing finished products to easily pop out of the mold. Glass fabric is beneficial because it supports the strength of the Flexipan while making baked goods soft. Chefs who choose Flexipan can testify to clean uniform baking. Public Kitchen Supply recommends the Assorted Savarins Flexipan, great for appetizers and desserts.
Silpats are from the same maker of Flexipan, Sasa Demarle. The Silpat is a pastry mat meant for rolling dough, sugar work, and dessert decoration. Silpats replace greaseproof paper, a financially and environmentally sound choice. Use the Silpat for baking soft biscuits or a rich crème brulee. Silpats are available in full and half sizes, along with several unique shapes like the Octogonal Silpat.
Baking is a science and the bake-ware you use will dramatically affect the final product. Be sure to use the correct baking pan for all of your recipes. At Public Kitchen Supply it is our mission to provide quality kitchen equipment for our customers. If you would like to learn more about Browne-Halco or Sasa Demarle products visit our website at PublicKitchenSupply.com.

What Gauge of Stainless Steel is Best?

Purchasing cookware for your business or home is an important task. The products you choose will affect how long it takes to prepare recipes and how they will taste. Stainless steel is a common cookware material, coming in many different gauges. Going up or down a gauge can dramatically alter a product's performance. Public Kitchen Supply investigated what gauge of stainless steel works best.
When it comes to stainless steel the smaller the gauge the thicker the stainless steel will be. If you’re looking to purchase a product that will hold weight, like Turbo Air’s Refrigerated Chef Base, we recommend an 18 or lower gauge. The Turbo Air Refrigerated Chef Base is made out of 16 gauge stainless steel allowing it to hold up to 1,192 lbs without cracking or bending. It is especially important to be aware of a product’s gauge when purchasing large ticket items. Items with a higher gauge are typically less expensive but they will likely break sooner. The higher the gauge the less weight an item can hold.
A low gauge is clearly important for weight dependent items like refrigerators and prep tables but a high gauge is more than suitable for small cookware. Products like Update International’s 13 qt. Mixing Bowl is constructed out of high gauge stainless steel, about 0.44 mm thick. The Mixing Bowl’s stainless steel design allows the bowl to be durable yet light weight. Stainless Steel is a great material for kitchen small wares because it offers a sleek design and gentle strength. For small wares a higher gauge is more appropriate than a heavy duty low gauge.
Determining the best gauge of stainless steel ultimately comes down to purpose. A lower gauge of stainless steel should be selected for larger items especially if they will be expected to hold weight. A high gauge of stainless steel is fantastic for cookware like spoons and mixing bowls but owners should be aware of potential denting. As the gauge decreases stainless steel becomes more expensive.
The Products you choose for your home or business affects you on a daily basis. At Public Kitchen Supply we understand the importance of affordable high quality cookware. For more information on stainless steel or to purchase stainless steel cookware visit our website at Publickitchensupply.com.