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Labor and time are in Rare supply, So non-commercial kitchens are under more stress than ever to serve meals in a timely and economical method. So, f/s staff should make the most of any part of gear which makes their life simpler.

The two food processors and blenders Can help alleviate the pressure. Most kitchens have a minumum of one of them, if not both, plus they have a tendency to get utilized on a daily basis.

Soups to sauces: The machines are Used in nearly any foodservice category. "We have a cook-chill facility and also make 100 gals. Of soup at a time. In addition, we utilize our chips for sauces, salad bar items and sandwich fillings," states Mary Keysor, MS, RD, dir. Of nutr and meals. svcs. At Maine Med. Ctr. In Portland, who largely uses a massive buffalo chopper.

"We use the slicer, dicer and Shredder attachments all of the time. But if we are doing fancier foods for catering, then we will cut them by hand because we want a certain look that we cannot do automatically."

Blenders, food processors and mixers which food-prep appliance best suits your style and the foods you prepare Answering that question is getting tougher as more brands blur the lines.jpg

The processor is used by Keysor "predominantly to decrease labor, even though we do buy some food processed. In addition, we use them for consistency and they help minimize waste as they are controlled automatically."

All employees are thoroughly trained Before they may use the chip. "nobody can use it with no training, nor anybody under 18," says Keysor. "We educate them security together with the gear, the food, necessary measures, the way to wash and exactly what the quality of the food ought to be when it's completed."

Cold, raw truth: Approx. 1,000 pounds. Of food go through the chip each week at this medical center which daily packs approx. 700 sufferers and 4,500-5,000 retail clients. "But we do not do some hot meals we get a better cut with raw, cold products."

Due to volume requirements, the Blenders and processors you choose must match your needs, advises Brad Koehler, exec. Chef at the New England Culinary Institute (Montpelier, VT). He uses both appliances. "Blenders are utilized primarily to create foods smoother, but have to have enough power to your own operation," he states. My page

"There are different Sorts of Chips and a few are multipurpose. They are sometimes used to grind up ingredients for a mousse, salad dressing, pasta ingredients or pie dough. Beyond that, they could dice and slice, too.

"They process food quickly but Not as accurately as manually. But if you are doing any type of volume, you need a chip and it often doesn't matter what vegetable pieces look like'

To manage large volumes, he often Uses a buffalo chopper, "which resembles a large mechanical version of the Starship Enterprise. The bowl rotates and a hinged bit comes down and locks into place. The blade works vertically instead of horizontally and can manage larger volumes.

Buffalo uniformity: "It is Simpler to feed food into a buffalo chopper and it chops uniformly without forcing the juice out of vegetables such as mushrooms. We couldn't do them in the processor--it'd puree them"

The buffalo chopper, he says, is one Of the most powerful parts of equipment in the kitchen "because the blade is under a great deal of metal and there are switches which kill the power if something is not working"

Processors, nevertheless, "are Generally secure but folks can get hurt. We prepare and follow the manufacturer's instructions. And I normally hand-wash the blades for safety, but if they're put through the dish machine, then I at least bring it to the attention of the dishwasher. More accidents occur when cleaning them when using themand they should never be cleaned when plugged."

Care should also be taken to not Overfill the bowls of blenderadvisors Koehler points outside, especially for food that is hot. "It should not be more than half complete and you ought to begin on a low speed and operate up. Most of this is common sense but often people are too busy"

The waste variable: The main Benefits of food processors and blenders, he says, are "labor savings, speed and convenience. There is probably a bit more waste than by hand since there's always some food left in the bowl"

There is a great deal these machines may perform, Operators report, but there can be a few tasks they're not up to. For example: There are food processors throughout the dining operations at Middlebury (VT) College, says Charlie Sargent, dining svcs. Purchasing agent, that are utilized for everything from chopping and dicing to slicing and mixing.

"But we do not do any really Hard root vegetables--we do these by hand--because they make a lot of sound and it can not be good for the machine"

The chips have either stainless Steel or transparent bowls. "Stainless steel maintain better and are not ruined from the dishwasher," he says. "We must substitute the apparent ones every two or three decades using stainless steel. It is possible to see the item in them, but this is due to the benefits of stainless steel."

The blades can also be replaced Occasionally, he says, even though they can occasionally be resharpened in-house.

Maintaining things kosher: Food Processors are used almost daily at Allied Apts., a kosher senior housing center in Denver, CO, where everything is ready from-scratch.

Vegetables such as cabbage and Carrots are shredded from the processor for salads and other vegetables for dishes such as rice pilaf and couscous--"although if we're cutting up a few veggies, we'll do it by hand," says fsd Zubeyde Acar.

"The chips are very Dull to wash. The dish machine doesn't wash them very well so we clean them By hand and then put them through the dish machine to sanitize them. We brush The blades with soap and water."

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Jarden, it is quite possible that your SSD drive is too new to be recognised by your ATI 2009 application.

See KB 2699: Solid state drive support in Acronis products which only covers back to ATI 2011 and has no mention of ATI 2009.