Ball burnishing for lasting impression

 burnisher

In a fine dining restaurant, silver and silver-plated tableware are the preferred choices because of their brilliant shine and aesthetic appeal which contribute to the improvement to the restaurant’s overall ambience. The tableware loses its lustre over a period of time and is tarnished due to sulphides that are always present to some extent in the atmosphere and in many foods, with green vegetables and eggs being the most potent. Knocks and scratches during operations cause dents and damages to the surface of the tableware. To restore the surface of the metal, ball burnishing is one of the most effective solutions.

In larger foodservice establishments, ball burnishing is used to remove the tarnish, as due to the volume of tableware, it is the most efficient method to mechanically clean and polish metal tableware.

A ball burnisher is an equipment consisting of a container with a mass of balls in a vibrating bowl or rotating container, submerged in a lubricant of soap water. The action of the balls in the vibrating or rotating container will harden and seal the metal surface of the items with no loss of material and restores the original mirror-like shine. There are ball burnishers which use a conveyor belt instead of a vibrating or rotating container. The weight and material of the ball bearing are vital to obtain a superior quality finish. Tempered carbon or stainless steel balls are the most suitable material.

Ball burnishing does more than just polishing. It hardens surface metals, is non-abrasive, removes organic residue, rust films, deposits of lime, tea, coffee and wine. It also protects against corrosion, oxidation, wear and scratching, and prevents lime marks. By regular burnishing, the pores of the tableware are closed and bacteria build-up is reduced. Hard metal and rough surfaces require longer polishing time. Regular polishing will shorten the polishing time. Badly tarnished tableware would require pre-treatment before ball burnishing.

Ref : 
http://www.moreillon-gastro.ch


Significances of humidity on food product and produce

   
Humidity is the amount of moisture in the air. It can be measured in various ways, but the most common is to describe it as 'relative' humidity. This is expressed as a percentage. A relative humidity of 100% means the moisture content of the air is the maximum possible at any particular temperature. The hotter the air, the more moisture it can hold.

 misting


The right relative humidity extends the shelf-life of food products and produce, while maintaining quality, appearance and freshness. Wine, cheese, fruits, vegetables and flowers all require optimum relative humidity. Maintaining the right relative humidity (RH) level is fast becoming an essential criterion in the food service industry.

Produce lose about 5% of weight when humidity levels are not right during storage. Weight loss can be attributed to transpiration, caused by vapour pressure difference between produce items and the surrounding air. Apart from weight loss, excessive transpiration causes other quality issues such as shrivelling and shrinkage. Maintaining a precise relative humidity level is essential to preserving quality.

Flowers would require an opium level of relative humidity of 80 % to 93%. This ideal condition will preserve the colour, fragrances, texture and extend the life of cut flowers. In wine cellars, proper relative humidity helps the cork to remain moist and air-proof, which results in better wine quality.

The weight loss in meat is about 1% during the first few hours after slaughter. Improper humidity can cause weight loss to reach 2.7% during a chilling period of 18 hours. It also causes browning, discoloration and the creation of a dry surface area. Depending on the type of meat, water content ranges from 49% – 75%, so it is very important to maintain a high level of relative humidity in cold rooms, up to 95% in some cases.

There are many methods of humidification. The most common method of humidification for food produce is ultra-sonic and atomized humidifiers. These humidifiers can be tailor-made to suit your specifications and needs. Some manufacturers even have HACCP-certified units.

Ref:
www.ml-system.com
www.airwin.net
www.miatech.org


Which Grate would be Great?

A choice as seemingly simple as choosing the correct cooking grate is not something to be scoffed at, rather, if wrongly chosen, it can adversely impact the efficacy of the equipment itself. There are three basic types of cooking grates- Stainless Steel, Porcelain and Cast Iron.

Stainless steel cooking grates are easier to clean and offer versatility when grilling different types of food. It does not rust and it can last a long time if properly maintained. After washing, it is advisable to apply a coating of oil and cook it on the grill for two hours, which will prevent mature damage and corrosion.

Porcelain cooking grates are sometimes preferred as they heat food evenly. However, they need to be checked and replaced more often than stainless steel grates. They are also more expensive. The material has a tendency to chip during rigorous cleaning. This can expose the metal underneath to rust or damage. It is advisable to avoid stainless steel wire brush to clean the grate, instead, it is advisable to use a soft bristled brush.

Cast iron grates is the favourite choice of most chefs because they provide consistent cooking surface and temperature, and they are usually thicker and stronger than stainless steel grates. They are known to minimize flare-ups and burning of food. It is the oldest type of grate, it is inexpensive, very sturdy and an excellent choice for searing. It is also the perfect choice to be used for a charcoal grill.

Most chefs will attest that they prefer bare, heavy cast iron grates. Many will like its surface that not only gets hot, but holds a lot of heat; a surface that gives good grill marks and helps get food cooking faster. But a caveat follows this: Bare cast iron grates need to be taken care of, which means you need to take them out frequently and make sure there is no rust and that they are well oiled. One more thought: Very intense heat on cast iron parts sometimes causes grease to vaporize and therefore burn away.

 

 

Volume 36



As it has been said...

"Water is the most neglected nutrient in your diet but one of the most vital."

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By Kelly Barton

 



Dr. CKP Fixit says...

Silver plated or silver cutlery should not be washed together with stainless steel cutlery, as it can increase the risk of the stainless steel corroding.


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