“Eliminating unnecessary steps whenever possible without decreasing quality. All the while, every team member worked to improve their knowledge and efficiency of every step.” MSM Equipment is serving customers needing custom equipment with improved manufacturing processes and innovative manufacturing equipment.

“Our reputation in stainless steel fabrication is well-earned over our long history of innovation and safety,” said Sherry Wong, Production Manager of MSM Equipment, “Serving custom made equipment was a challenge and innovative step for us and now we’ve invested in the equipment and processes to do so.”

MSM Equipment recently streamlined manufacturing processes and added innovative equipment to ensure quality and safety. The team now uses laser cutting system to trim different thickness of plate sections to size. The MSM team is working to improve efficiency production with their laser machine that pushes 1.7G acceleration.

It is an incredibly fast, accurate, fully enclosed laser machine, opens a new era of laser cutting performance for commercial and industrial applications. World record, quality picture marking on that big format lasers. “We purchased this equipment to enable us to provide more competitive pricing for better deliveries and improved operational efficiency.”

For medium and heavy bending tasks, we have two units bending machine with AC servo motor, high speed ball screw and linear guide way. The machine is solid welded construction featuring all rollers mated with high-quality, heavy-duty ball bearings, which ensures minimum friction and even rotation of the bending rollers.

These state-of-the-art hydraulic benders with top brand components to ensure high-quality lifelong performance. “They are easy to operate and we are continuing to learn through the process,” Sherry Wong tells us, “the inputs are easy to make and the machine operates with ease.”

During the fabrication re-set, team members at MSM leveraged learning gained over years of innovation in stainless steel fabrication areas to refine processes, eliminating unnecessary steps whenever possible without decreasing quality. “This team’s work ethic and immense pride in what they produce is palpable. You know you have a MSM product when you take delivery of your custom product.” said Sherry Wong. Now we are delivering to MSM customers faster and more efficiently.

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For many of us, we can easily recognize food that has been cooked on a grill. The distinctive sear marks on a piece of cooked meat is hard to miss, but is that all? While grills and griddles are often used interchangeably, they are actually two very different cooking surfaces.  Let’s get into the explanation about their differences. 

The Basics 

A griddle is pretty much like a hotplate, with a flat surface made of steel wherein food is heated from below. It is used for cooking a plethora of breakfast fare such as bacon, pancakes, French toast, and  scrambled eggs. 

On the other hand, a grill has raised ridges or bars with openings in between to give food their beautiful grill marks. The ridges on a grill are similar to that of an outdoor barbecue and is best for hamburgers, steaks, chops, sandwiches, and all kinds of vegetables. 

Texture and Taste

Grills cook at temperatures around 204°C which is significantly higher than griddles at around 177°C. Also, one of the major differences between food cooked on a griddle and grill is their different heat transfer method. 

With griddles, the heat is transferred from the entire metal surface to the food, resulting in even cooking and browning. Grills, however, utilizes higher cooking temperatures than griddle cooking. Through the grill grate, heat is transferred directly from the fire, with the metal absorbing and intensifying the heat when it comes into contact with food. 

It is for this reason that grilled food have prominent char marks, which is a result of intense browming or burning. Food cooked on a griddle never comes in direct contact with the heat source or flames. 

Grilled food have a slightly burnt, charred texture which imparts a smoky flavor. Griddles are more mellow in terms of texture and taste, tasting like regular cooked food. With that said, griddles are equally great for cooking all types of food. It can also be used for frying.    

Convenience 

When it comes to cooking times, grills work twice as fast as griddles when it comes to cooking. Without the steel surface as a barrier between the food and the heat, grilled food takes only a few minutes to cook, unlike griddled food which require longer times and plenty of flipping over those pancakes and patties. 

In terms of portability, however, griddles are much portable especially since it is also available as an electric model. These days, more and more grills and griddles are available as countertop appliances that can be used anywhere in your kitchen. It is also possible to have two types of cooking surfaces in one with reversible grill/griddle. Some even have interchangeable plates to make waffles. They can also come in the form of small contact units or large contact units.  Ultimately, the choice depends on your cooking and eating needs. Cooking on grill is a little healthier because the fat can drip off and create extra smoke and flavour, instead of sitting in grease on a griddle. 

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A commercial combi oven combines convection cooking, steaming and a combination of both into a single unit. Convection circulates heat throughout the cabin for quick and even cooking. Steam cooking uses water and heat to generate steam, which allows food to retain its natural texture and flavors. When in combination mode, food is cooked using the best qualities of both convection and steam. It automatically blends dry heat and steam, so the food can maintain proper moisture and will not shrink or burn on the edges

Boiler System vs. Boilerless System Combi Oven

There are differences between commercial combi oven with a boiler (steam generator model) and boilerless commercial combi oven.

• A boiler system combi oven utilizes a tank to boil water in large quantities and produce steam that is injected into the oven.
• A boilerless system combi oven injects small amount of water directly onto the heating element in the chamber, creating steam which is circulated by fan.

Boiler System Combi Oven

The basic advantage of a boiler combi oven is performance. A boiler combi oven can quickly provide the operator with a full cabinet of steam. In the steam only “mode”, dry heat element is not required at all. Regardless of whether steam is required, this energy saving aspect is balanced with the energy required to preheat and operate the boiler at any time. The first combi-steamers produced steam through a separate boiler, which was then circulated throughout the oven with a fan. By introducing dry convection heat, the oven temperature can be raised beyond steaming-only temperature, thereby cooking with super-heated steam. This provides hot and humid conditions, allowing food to be cooked quickly without drying it out. “Wet” food only starts with dry heat, using the moisture in the food to reach a humid and hot environment. If necessary, steam from the boiler can be introduced later in the cycle to maintain these conditions. Compared to boilerless combi oven, maintenance and replacement costs associated with the boiler itself increase the ownership and operation cost. Water usage in boiler combi oven is also very high.

Boilerless Sytem Combi Oven

Need Assistance to Buy a Combi Oven?

We supply combi oven for commercial. We deliver products to all states in Malaysia. If you need help finding the right products, do not hesitate to contact us. We can help you with product selection, technical support, spare parts and accessories.

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ALLDA+ Chiller is a brand new revolution for home living refrigerators. Whether in terms of appearance or performance, it will perfectly match the modern kitchen. Customers can experience cooking like a professional chef using ALLDA+ Chiller.

Choosing the right freezer can be difficult, especially when there are many factors to consider before purchasing. In order to maximize the satisfaction and optimize the living standards of customers, ALLDA + Chiller allows customers to customize the style and size according to their preferences.

Easily Store Large Items

We always believe that horizontal storage are much efficient than vertical.

Energy Saving and Eco Friendly

Excellent cooling performance that guarantees cost saving with long term usage.

Hygiene Safety

Consideration on food freshness and food contamination is our top priority.

LED Lightning

Highlighting spacious interior while providing better visibility for food storage.

Secure Shelf Space

Designed to offer exceptional convenience and space flexibility (optional)

Fast Cooling Time

Design with consideration its shape, colour, smell and taste are retained after defrost

Exterior Appeal

ALLDA + Chiller not only revolutionized functions, it also revolutionized the exterior appeal. It has also break through the traditional ways of designing. Say goodbye to black, white, and gray appearance! You can now customize according to the colors and materials you like, creating your own unique refrigerator. During the process of building, you can now get the opportunity to participate in part of the design according to your own preferences.

Product Specification

Dimension (W x D x H): 1200 x 610 x 820 mm

For any inquiries, feel free to contact:

• Whatsapp: 013-228 2897 (Jan Ho)
• E-mail: marketing@msmmgroup.com
• Location: 137-1, Jalan Radin Bagus, Sri Petaling, 57000 Kuala Lumpur, Wilayah Persekutuan Kuala Lumpur

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With 2020 being a year full of changes in both economy and innovation, it has inspired us to step out of our expertise and into the new line of household kitchens. By launching our new ALLDA + refrigerator, we aim to provide our customers the same experience as a chef having a professional freezer in commercial kitchens.

With the rising popularity of vintage, retro and modern design trends in 2020, it has influenced us to develop new product outlooks and designs. To let our customers feel involved in the process, we are also allowing our customers the opportunity to design and decorate their own freezer outlook.

By being the first manufacturer of undercounter freezers in Malaysia, we are confident that this new model will become a new trend in the prosumer market.

The price of ALLDA+ undercounter refrigerator ranges from RM2,5++ to RM2,8++. Prices vary depending on design selected by the customer.

Three main styles and colors:

Color

Countertop

DOWNLOAD CATALOG: https://allda.my/prosumer-fridge/

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There are many types of ice, every types of ice serves a particular purpose. Ice is part of your presentation whether you’re serving drinks or displaying food. If you own a restaurant, convenience store, grocery store, or bar, finding the correct ice for your application can provide a positive customer experience as well as save you money in the long run.

When you are looking for a new ice maker for your business, there are a lot of factors to consider and a lot of questions to ask. Between the different types of ice makers and types of ice, use this guide to help you sort through the many details and choose the best ice machine for you. In this buying guide, we’re going to discuss the different types of ice machines, the features you should be looking for, and some tips to help you choose the right ice machine and accessories to fit your needs.

While there are variations within each type, commercial ice machines generally fall into four basic types: modular or ice machine head, undercounter ice machines, countertop ice dispensers/makers, and combination ice/water machines.

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Modular

Usage: These types of ice makers produce large amounts of ice and should be used with a separate unit that can store and/or dispense the ice. Modular ice machines are designed to sit on top of and supply ice to an ice machine bin, an ice dispenser, or a soda dispenser.
Output: Ice outputs range from 250 lb. per day to well over 1000 lb. per day.

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Undercounter Ice Machines

Usage: These small ice makers combine the ice machine with a storage bin, and fit under most 40″ high counters. An undercounter ice machine will meet the output needs of small bars, cafes, and restaurants.
Output: Ice outputs generally top out at about 350 lb. per day, though a few higher capacity models do exist.

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Counter Top Ice Dispenser

Usage: These compact units are often found in health care settings. They usually dispense nugget style ice, which is easier to chew – perfect for hospital patients.
Output: Countertop ice dispensers / makers have a small ice storage bin but can still produce up to 400 lb. of ice per day and dispense it from the same machine.

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Combination Ice Machine

Usage: Able to dispense both water and ice, these compact units are great for offices, cafeterias, break rooms, and healthcare facilities. Ice/water dispensing machines also usually produce nugget ice.
Output: Able to produce up to 500 lb. of ice per day, these machines typically have a small footprint to fit on any countertop without taking up too much space.

Type of Ice

Need Assistance to Buy an Ice Maker?

We supply ice makers and ice machines for commercial. We deliver ice machines to all states in Malaysia. With many different options for shapes and types of ice, commercial and industrial ice makers can deliver the full spectrum of ice types to suit your needs. If you need help finding the right ice maker, do not hesitate to contact us. We can help you with product selection, technical support, spare parts and accessories.

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What Is a Cloud Kitchen?

The cloud kitchen is the concept of a delivery-only restaurant, with no physical space, no dining space or takeaway counter. It is a restaurant kitchen and only accepts orders without traditional restaurants or dining facilities. It’s just an operational kitchen, used to prepare food, and as a production unit. No fancy infrastructure, no waiters, no tables, no furniture, nothing at all. Customers can place orders online through an online food aggregator app or a restaurant app, hence, the name cloud kitchen. These kitchens are sometimes also called ghost kitchens, dark kitchens or virtual kitchens.

Advantages of Cloud Kitchen

Easy Expansion

Since the operation is limited to the kitchen, the total cost of capital expenditure is much lower than that of a fully established restaurant. Restaurants can use the scale of cloud kitchens to test new geographic locations and consumer adoption rates without investing in infrastructure.

High-Profit Venture

You can start the cloud kitchen with fewer employees, minimal kitchen equipment, no furniture costs, and no decoration costs. Therefore, it allows restaurant operators to experiment flexibly, cut expenses and quickly reach operating breakeven, thus making it a profitable business.

Lesser Human Resources Required

It only takes one third of the time and resources to open a cloud kitchen compared to a traditional dining restaurant since you don’t need to be in a restaurant in a prime location or hire employees to serve customers.

Low Operational Costs

For cloud kitchens, many operating costs incurred by traditional restaurants have been eliminated. Theoretically speaking, whether it is infrastructure costs, indirect costs, logistics costs, etc., cloud kitchens have lower costs and have advantages over the physical restaurants.

No Investment Business

The cloud kitchen can be designed as a very streamlined operation-reducing personnel and infrastructure, thereby reducing risk. Compared with physical restaurants, the initial investment required to start a cloud kitchen is much less.

The post Why Cloud Kitchen? appeared first on Commercial Kitchen Equipment: Stainless Steel Kitchen Equipment Malaysia.

Over the years, commercial dishwashers have become more and more important in the food service industry, and for good reason, they are faster, more economical, and do a better job at cleaning tableware.

The primary benefits of owning a dishwasher are;

• Save money on labour costs
• Speed and ease of operation
• Free up valuable space within the kitchen
• Spotlessly clean dishes, pots and glassware
• Meet sanitation requirements
• Reduce water usage
• Environmentally friendly
• Reduce breakages
• Reduce falls in the kitchen

Different types of commercial dishwashers

Undercounter commercial dishwashers

The main advantage of this particular type of commercial dishwasher is its compact size: undercounter dishwashers are comparable in size to household dishwashers, but they have a faster wash cycle to handle professional kitchen needs. Despite this, the number of dishes they can wash per hour is usually much less than other standard commercial dishwashers.

These dishwashers are most suitable for small restaurants or hotels, or any food business with limited space, which forces them to sacrifice performance and prefer space.

Door or hood type commercial dishwashers

These kinds of appliances are high temp machines that can wash dishes faster than the undercounter machine. Relative to its size, the machine will come with and be able to fit a certain number of dish racks. These are loaded with dishes and filled into the washer, and the cycle is started. These machines are quite a bit larger than their undercounter cousins, and as such, can generally fit a lot more dishes. Frequently they’ll have a safety switch feature that turns off the cycle if the large slide-up door somehow becomes open.

For standard commercial kitchens setting, these dishwashers can be ideal. They have a larger capacity, and so, on average, they can clean more dishes in less time than a commercial undercounter washer. It’s worth noting though, that while they can deal with a heavier cleaning load, they will probably end up using more water and cleaning detergent. Still, these are powerful appliances that you won’t find missing from most restaurants.

Rack / conveyor dishwashers: the heavy-duty appliance

Rack or conveyor dishwashers are the big daddy of all commercial dishwashing machines. They can handle large quantities of dirty dishes very quickly but they also have the biggest footprint. These high temp dishwashers have the fastest throughput of the whole category. They’re also called conveyor dishwashers because they have a conveyor belt that channels the racks into the chamber, where the dishes are washed, rinsed and dried.

Rack or conveyor dishwashers are suitable for heavy-duty use in kitchens that need to wash a high volume of tableware at each service and have plenty of space available.

Glasswashers: a commercial dishwasher for special uses

Some food businesses use a lot of glasses or particularly fragile kinds of glasses. Coffee shops, cocktail bars or upscale restaurants and wineries are just some of the businesses that may need a dedicated dishwasher to clean their glass. Since glass is more fragile, especially when heated to high temperatures, these devices will not have the water pressure and power of a typical commercial dishwasher. Nevertheless, these specialized dishwashers have been known to be able to clean over 1,000 glasses in an hour.

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It may be difficult to grill the golden crust outside and try not to cook the steak. However, you can now cook a perfect steak by just leaving it on the air fryer.

INGREDIENTS

• 4 tbsp. butter, softened
• 2 cloves garlic, minced
• 2 tsp. freshly chopped parsley
• 1 tsp. freshly chopped chives
• 1 tsp. freshly chopped thyme
• 1 tsp. freshly chopped rosemary
• 1 (2 lb.) bone-in ribeye
• Kosher salt
• Freshly ground black pepper

DIRECTIONS

1. In a small bowl, combine butter and herbs. Place in center of a piece of plastic wrap and roll into a log. Twist ends together to keep tight and refrigerate until hardened, 20 minutes.
2. Season steak on both sides with salt and pepper.
3. Place steak in basket of air fryer and cook at 400° for 12 to 14 minutes, for medium, depending on thickness of steak, flipping halfway through.
4. Top steak with a slice of herb butter to serve.

Related Product

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New or Used Food Truck Equipment

You can buy second-hand equipment for your food trucks, or you can safely buy some items such as trays, utensils, dispensers and equipment without internal components. The equipment left for a long time may not operate normally.

It is found in certain breakfast food trucks that expresso bean grinders and espresso makers are often used. These items will stop working properly over time, so if they have been sitting for a few months, they need some maintenance.

When choosing equipment with moving parts or even an oven, you need to be extra careful when buying second-hand products. If you take the risk of buying second-hand equipment, you need to check everything and understand all warranties that may exist or have expired.

Newer devices have warranty security.

Starting a new food truck business with second-hand ovens and heaters may cause future downtime and troubles. Therefore, when buying second-hand equipment, you need to be very insightful.

Essential Food Truck Equipment

Griddle

Eggs. Grilled cheese. Burgers. Hash browns. Pancakes. Bacon and sausage. Cheese steaks. Steak and chicken fajitas. And so much more. Regardless of the menu, this item is the workhorse of most foodservice operations and a mainstay on food trucks.

Charbroiler

Similar to the griddle, charboiler is a useful device. With one advantages, charbroilers sear food quickly over high heat, creating a unique aroma.

Concession hood and fire suppression system

The foundation of all food trucks operations serving prepared items. Local regulations vary, so make sure concession hoods are (at least) six to 12 inches wider than equipment underneath.

Refrigeration

 If space allows, grab a reach-in freezer. If space is tight, consider an undercounter unit. A reach-in cooler is just as important; your food truck is a long way from the commissary, so keep it operating at ease.

Induction Range

The cooking speed of the induction cooker is faster than gas, the heat is less, and the energy consumption is low. They are also easy to clean and compact, which makes them ideal for operations such as food trucks and portable concessions.

Deep fryer

Operate this food truck equipment to add fried goodness to your menu, from funnel cakes to French fries. Options range from countertop fryers (less than 10 orders an hour) and funnel cake fryers to more popular options that service hundreds of hungry customers per hour.

Refrigerated Kitchen Prep Tables

Create photo-ready lunch orders with an assortment of ingredients, all housed in these handy units.

Microwave

You can use a microwave to reheat sides or even steam vegetables.

Used restaurant equipment

Looking for a deal? Purchase Kitchen Arena’s selection of second-hand restaurant equipment. Our inventory changes every day. Click here to view online

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