Refrigeration System: Fridge, Refrigerator, Freezer, Chiller

We often hear a lot of these different terms, but never actually try to understand the difference between one another. Basically they all work on the same principle by drawing and transferring heat from the objects or source inside to the surrounding or sink so that the temperature of the inside is kept cool or remains below the ambient room temperature. Fridge, refrigerator, freezer and chiller are all common household appliances with a main function to perform almost similar tasks i.e. cooling and maintaining low temperature (refrigerating), but with varying features, capacities and different working operations. They are also available in the commercial range to meet the needs of businesses in the Food and Beverage industry, such as bar, restaurant, kitchen, lounge, pub, hotel, kiosk, catering, etc. Now let’s deep dive at some of the differences between the different suite of refrigeration system:Refrigeration System, Fridge, Refrigerator, Chiller, Freezer

Refrigerator (fridge)

Refrigerator and fridge refer to the same thing. Fridge is simply the colloquial term for refrigerator. Refrigerator is highly used as home, industrial and commercial appliance for preserving food and beverages by lowering the internal temperature. A fridge normally maintains a temperature of a few degrees above the freezing point of water e.g. 3 to 5 °C (37 to 41 °F), which is the optimal temperature range for perishable food storage. A refrigerator may come with a freezer as two separate compartments, and together as a combo they are still called a Refrigerator, however the colder compartment is known as a freezer.

Freezer

Upright Freezer 4 Door, Refrigerator 4 DoorFreezer units are typically used in households and in commerce and industry, they transfer heat from objects kept within an enclosed area by means of evaporation. It works on the same principle of refrigeration and an evaporating or cooling gas is used to evaporate heat from the objects. Freezers can drop temperature from -23 to -18 °C (-9 to -0 °F), although some freezer-only units such as those used commercially can achieve −34 °C (−29 °F) or even lower.

Chiller

Chillers are used to lower temperature of liquids within the range 2 to 5 °C (35 to 41 °F) by extracting heat from the liquids via vapor compression technique. To drop temperature of the liquids, compressor is used in chiller. Chillers are widely used in air-conditioning system as well as in many industrial applications like food and beverage processing, food catering, chemical processing, food storage and preservation, paper and cement processing and many more.

For more information on refrigerator, freezer and chiller, it is highly recommend that you visit a range of refrigeration system and equipments specialists, including Ellane Refrigeration System Specialist and Fridge Freezer Direct. Our dedication to providing high quality refrigeration system at great prices is evident in our range of products, suitable for all budgets and requirements.

Be Amazed with Potato Curl

Making Potato Curl, Say Goodbye to French Fries

CuRLieS your fries easily with Potato Curl & say ByE-ByE to French Fries! Do you want to change plain potato into a full of FUN and tasty snack in just 10 seconds ? Look no further because we want you to TRY out our newest product offering, meet Chefer “POTATO CURL” ! The revolutionary and FUN way to eat potatoes !

Transforming an ordinary potato into Potato Curl is as easy as 1-2-3! Imagine your own hand-made creation of beautiful and precise curl, spiral cuts of potatoes. Potato Curl is designed with perfection of precision and quality, equipped with the best Swiss-engineered slicing disc blade that is ground, hardened, leathered and hand polished to razor sharpness using only the finest quality stainless steel material.

Potato Curl Machine

Potato Curl will be no doubt the most popular street snack sold around the world today. We already have happy customers proven around the world including children because Potato Curl is fUN and ExCiTiNG! Find out more today about Chefer Potato Curl from us. Contact us now to grab your Potato Curl machine and start your own business today!

Children Love Potato Curl, We Love Potato Curl, Say Goodbye to French Fries

An Introduction to Hotel Engineering

Hotel Engineering, Building Engineering, Hotel Construction, Property Engineering

The following information is intended to provide a cursory overview of hotel engineering with the hope that it will give you an enlightened sense of perspective.

The role and mandate of any property engineering department is the protection of the building owner’s assets; the structure from the façade or building envelope, to the integrity of the floors, walls, ceilings and all of the furniture, fixtures, and equipment (FF&E) contained therein. This includes the electrical transformers and the distribution throughout, the domestic water distribution and sewage, the heating-ventilation-air conditioning system (HVAC), the fire alarm system and fire safety components, the vertical transportation system (elevators), the property surroundings like parking, landscaping and pest control, utility management such as electrical, gas, steam and water, kitchen and laundry equipment, lighting and sound systems and on and on.

Hotel Lobby, Hotel Guest Lobby, Hotel Furniture, Bellman Equipment

Hotels are much more extensive and demanding than any standard properties. The engineering department has the responsibility for everything in the building as well. Depending on the organisational structure of the hotel, some elements are assigned to other departments. The Security or Loss Prevention department may take on the task of fire systems but ultimately this is the responsibility of the engineering department as the building operators to monitor for regulatory compliance.

Hotel Kitchen, Busy Kitchen, Kitchen Equipments, Chefs, Commercial Kitchen

Hotels have often been given the analogy of a cruise ship or a hospital in that the operation is 24 x 7. Twenty-four hours a day and seven days a week. When guests are sound asleep, the systems of the building continue to operate. The heating and ventilation units keep running, the domestic hot water is being heated, the laundry may be operating, the night cleaners making their rounds, desk clerks and night auditors all doing what they have to do. Behind the scenes, there is a flurry of activities, and everything has to work so that everyone can perform their functions and the guests are safe and comfortable.

Hotel Room, In Room Service, Housekeeping Department, Hotel Guest Room

Without minimising the contribution of other departments, of which there may be as many as ten or more, the bottom line is if there is no engineering department there is no hotel. Take away those services like hot water or elevators, heating or cooling, electricity, kitchen equipment, laundry equipment, hotel articles, etc. you simply would have no customers. When everything is working the next most significant department of course is housekeeping whose efforts keep the property clean and attractive, ensuring guests comfort in their rooms. Removing a restaurant from the system will not close a hotel, or closing the bar or lounge will not cause a hotel to cease operations. Again, all departments should contribute to a seamless operation where guest comfort, safety and satisfaction are paramount.

Ellane Chefer is your One Stop Source for all Hotel, Motel, Venue, Function, Ballroom and Restaurant needs. Now you can confidently buy from us and save more than ever. Because of our unique business model, you are buying direct from the factory. No middlemen, no expensive warehousing and small overheads means we can pass the savings on to you.

Induction Technology is Making a Buzz

We heard a lot of buzz going on about the next best thing in the Food & Beverage industry: Cooking with induction cook top equipments. Induction cooking is not a radical brand new technology – it has long been widely used around the world, both by professionals and homeowners. But in the last few years this technology has improved so much and the costs have simultaneously dropped so much as well. This leads to the proliferation of the use of induction technology, not only for commercial cooking but also in home industry.

Chef Cooking with Induction Technology

Unlike traditional cooking methods that involve either chemical like gas, wood, coal or electric, to generate and transfer the heat to the cooking vessels, induction cooking does not involve generating heat. Induction technology makes the cooking vessel itself the original generator of the cooking heat.

How does an induction cooker do that? Put simply, an induction-cooker element (what on a gas stove would be called a “burner”) is a powerful, high-frequency electromagnet, with the electromagnetism generated by sophisticated electronics in the “element” under the unit’s ceramic surface.

Induction Cooking Process Flow Diagram

When a good-sized piece of magnetic material, such as, a cast-iron skillet is placed in the magnetic field that the element is generating, the field transfers (“induces”) energy into that metal. That transferred energy causes the metal – the cooking vessel – to become hot. By controlling the strength of the electromagnetic field, we can control the amount of heat being generated in the cooking vessel and we can change that amount instantaneously.

Ellane & Chefer are specialists in induction cooking and commercial kitchen equipments. If you have any inquiry regarding this, please feel free to contact one of our consultants who will be able assist you further.

Baking the Perfect Belgian Waffles

You may have been looking for a great Belgian Waffle recipe for a long time. Almost all of the ones we tried were good but they were never as good as we knew they could be. A perfect waffle is crispy on the outside and light tender on the inside, we do not want them to become cakey or heavy.

Challenged enough to create a perfect Belgian Waffle? Below is a simple recipe, perfect for occasional treats with our family and friends. Waffles are awesome served with warm maple syrup or our favourite flavours of syrup, topped with sliced fresh berries, bananas and some yummy vanilla ice cream.

Makes 7 Belgian Waffles

Ingredients

  • 1 cup all purpose flour
  • 3/4 cup cake flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 2 teaspoons sugar
  • 1 1/4 cups water
  • 4 large eggs, separated
  • 1 teaspoon vanilla extract
  • 1 cup unsalted butter melted

Preparation

  • Combine flour, leaveners, salt and sugar and whisk to mix. Add water, egg yolks and vanilla and whisk until smooth. Whisk in melted butter.
  • Beat egg whites in another bowl to stiff peaks, then fold into batter, half at a time.
  • At first, it will seem very lumpy, but keep folding and it will smooth out.
  • Warm up your Ellane Belgian Waffle Baker and pour the waffle batter into it. Bake for approximately 5 minutes until golden brown.
  • Serve hot with fresh sliced strawberries, blueberries, bananas, warm syrup and vanilla ice cream.

Different Methods of Cooking

Idul Fitri Festival celebration 2010 only seems like yesterday – it was precious time of the year as we encompassed the opportunity to express clemency and compassion with our families, partners, friends and colleagues. This new month, all of us should be fully recharged, energised and fresh as we are moving towards the end of year 2010.

Family Cooking is Fun

Nothing bonds loved ones together as much as a shared meal. And cooking those meals together holds the potential to strengthen those. “Cooking” is the application of heat to food. Cooking is normally done either in an oven or on a cooktop of some sort: gas or electric, though occasionally a grill or griddle is used.

The two basic methods in modern times have been the chemical and the electrical: one either burns some combustible substance such as wood, coal, or gas, or one runs an electrical current through a resistance element (that, for instance, is how toasters work), whether in a “coil” or, more recently, inside a halogen-filled bulb.

Cooking Method With Gas and Chinese Wok, Gas Cooking, Traditional Cooking Technique

Microwaving, an oven-only technology, is a third method, wherein the heat is generated directly in the food itself. It cooks food by dielectric heating by using microwave radiation to heat water and polarised molecules within the food. The excitation is fairly uniform, leading to food being more evenly heated throughout than generally occurs in other cooking techniques.

Egg On Induction Cooktop, Induction Cooking, Induction Cooktop

Least but not last method, which increasingly becomes more and more popular and valued these days is induction cooking. Induction is a completely different method from all other cooking technologies – it does not involve generating heat which is then transferred to the cooking vessel / pot, instead it makes the cooking vessel / pot itself the original generator of the cooking heat.

Is Induction the right cooking technology for you to start adopting? Please feel free to consult your cooking equipment requirements with us, simply because we are a leading induction technology adopter. Our Induction Warmers and Chafers are simply the best of the best breed of what exists in the market to date.

Bubur Kacang Hijau with Cheese Recipe

Bubur kacang hijau with cheese is an Indonesian dessert made from mung beans with coconut milk and palm sugar or cane sugar. The beans are boiled until soft, and sugar and coconut milk are added. Grated cheese is sprinkled at the top before serving to add some richness and bring more flavours.

To save your gas bills by reducing the consumption of Liquefied Petroleum Gas (LPG), we highly recommend the use of our innovative product called Cooking Mama Pot in cooking this recipe.

Mung Beans Green BeansCoconut MilkGrated Cheese, Keju Parut

INGREDIENTS FOR CONTENTS:

  • 250 grams mung beans / green beans, soaked in water for 2 hours
  • 500 ml water
  • 100 grams palm sugar
  • 200 ml thick coconut milk
  • White sugar
  • 2 pandan leaves
  • Kraft cheese, grated

Resep Bubur Kacang Hijau

HOW TO MAKE:

  1. Pour water into Cooking Mama Pot – the Cooking Pot.
  2. Add the mung beans.
  3. Place Cooking Mama Pot – the Cooking Pot on the stove and cook over high heat for 10 minutes to boil. Add palm sugar, pandan and coconut milk. Stir evenly and add sugar if not sweet enough.
  4. Turn off the stove and transfer Cooking Mama Pot – the Cooking Pot into Cooking Mama Pot – the Heating Pot, leave it lid-covered for 60 minutes.
  5. Serve in bowls. Sprinkle some grated cheese at the top, ready for consumption.

How to Design Restaurant Kitchen

Kitchen Design Cooking Area, The Working Triangle, Kitchen Layout

A well designed kitchen can add significant value to your restaurant however there are always pitfalls and we highly recommend you that designing a restaurant kitchen is best left to the professionals like us.

If you are going to build or renovate a restaurant kitchen, your general kitchen contractor will need a set of construction documents, often referred to as “working drawings”. These documents are drawn on a CAD system and encompass space plans, layouts, elevations, schedules and details. Some drafted drawings can be provided upfront by restaurant owners, however if there is not one yet, we can always assist based on a mutual agreement.

Getting the layout right and accurate is imperative to restaurant kitchen design. No matter what your budget, area size and style, every kitchen layout should be designed around what experts call the ‘Golden Triangle’. This involves grouping together the equipments and work areas that are most important to you:

  1. Food preparation (e.g. fridge / freezer, microwave, other refrigeration)
  2. Cooking and serving (e.g. oven, cooktop / hob / kwali range, exhaust hood)
  3. Washing up (e.g. sink bowl, grease trap, dishwasher)

The three work areas mentioned above must be close to each other, positioned at three sides of the triangle, creating a friendly working environment. To be ideal, these activity zones should not be more than three metres apart, so you can move easily between them. Each activity zone needs to include working table(s) / worktop(s) and appliances required for that activity, the zone will also require storage space for the related equipments, utensils, etc.

Chefs In Commercial Kitchen Working Together

Gallery Kitchen Design Layout, Open Plan, Working TriangleOne of the most common design layouts used by restaurants is ‘Gallery’. Gallery style is featured in many commercial kitchens, as it provides two opposing working and storage areas, ideal for providing open plan area whereby there can be multiple chefs working close simultaneously.

A well-executed commercial kitchen design requires step-by-step planning and patience including equipments & facilities. Successful projects do not just happen by accident, they depend on an orderly planning process.

Our commitment to your success is most important to us. We work closely with you to create and implement the most optimal design for your restaurant kitchen. Client satisfaction is our top priority – Contact Our Ellane Kitchen Engineers today who are dedicated to satisfying you as our valuable client. That’s why our clients come back to us again and again for new restaurant ventures and re-modelling projects.