Vulcan's New Clamshell Griddle

Leading commercial kitchen equipment provider Vulcan announced today the launch of its GTS12 Clamshell Griddle for heavy duty griddles. Designed to meet the needs of customers in the foodservice industry, the new Vulcan griddle top is double sided to increase the speed of service and improve ticket times. The "contact clamshell" uses the same unique griddle plates as the Vulcan Rapid Recovery Griddle, which offers the fastest transfer of heat in the industry. The top and bottom heating provides the most efficient method to conduct large batch cooking such as steaks, burgers, or quesadillas. Vulcan's GTS12 also differentiates itself with being easy to operate manually and without any computer controls.
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Health Department Checklist And Help!

Follow the steps below to practice food safety and keep your customers safe from food-borne illness. Avoid the most commonly cited violations and improve your chances to achieve an “A.” Be sure employees are trained in basic food safety and supervised by someone who has a food protection certificate. Arrange work schedules so that a supervisor with a food protection certificate is on duty whenever your restaurant is receiving or preparing food, or is open to the public. Train supervisors to use the Self-Inspection Worksheet to regularly evaluate and improve the restaurant’s condition and employees’ food safety practices. Provide food safety training for all employees who handle food. Hold food at the proper temperature. Review Health Department rules for temperatureholding requirements. Be sure equipment used to hold hot and cold food is working properly. Use thermometers to monitor the temperature of foods in hot or cold storage. Track food taken from hot or cold storage, and record how long it is out. Control conditions that promote pests. Seal all cracks, crevices and holes in walls, cabinets and doors to prevent rodents, cockroaches and flies from entering. n Install rodent-proof door sweeps on outside doors. Store food and garbage in pest-proof containers. Clean grease, oil and food particles from all surfaces and equipment, including the floor underneath. Keep range hoods clean and grease-free. n Contract with a pest control professional licensed to work in restaurants. Protect food from contamination during storage, preparation, transportation and display. n Keep food covered until served. Keep food separated by temperature and type. Avoid cross-contamination by separating potentially hazardous foods (like raw poultry) from ready-to-eat items (like salad mix). Maintain all food surfaces. Clean and sanitize all food-preparation surfaces after each use; remove caked-on food. n Repair or replace deeply-grooved cutting boards and chipped or broken surfaces so they can be properly sanitized. Maintain all non-food surfaces. Review Health Department rules on acceptable materials; surfaces should be smooth and cleanable. n Keep all surfaces clean. Maintain all plumbing and check it frequently. Monitor all plumbing fixtures and make needed repairs immediately. Be sure plumbing is fitted with approved devices (valves, anti-siphonage pieces, vacuum breakers) to prevent backflow. Clean and maintain grease traps
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