Buying used restaurant equipment - Heavy equipment keys - Medical equipment singapore.
Buying and Selling Restaurant Equipment
BUY AND SELL restaurant equipment for huge profits or equip your own restaurant for a fraction of the cost. HOW TO FIND, EVALUATE, AND SELL USED RESTAURANT EQUIPMENT. Used ranges, ovens, prep equipment, dining room furniture, stainless steel sinks, tables, and shelving are always in demand by start-up or expanding foodservice operations. Quality commercial restaurant equipment, furniture, and kitchen wares maintain their value for decades. Depreciation is minimal. A quality twenty-year-old range, that has been refurbished, for example, may sell for just a few hundred dollars less than a new one. It is not uncommon for a used range, purchased for $75 to $100, to sell for $900 to $1500, or more---depending on the make, model, and its' added features. The tactics for purchasing NEW equipment at a 40% to 50% discount off of manufacturers' list price is a little known skill enjoyed by savvy purchasing agents and experienced restauratuers. Top salesman and kitchen consultant for a large equipment supply company, walks you through the details of negotiating rock-bottom prices for NEW or USED equipment; and how to restore and sell USED for top dollar. The text includes; descriptions and illustrations of the most popular equipment utilized, sought, bought and sold; where and what to buy, how to evaluate and determine the resale potential; how to restore equipment, and how to promote the equipment for reasonably quick sales. Over 100 illustrations75% (6)
Jacksonville grapeseed flour
There’s a new kind of cooking oil in town. Organic flour, too. Both are made from grape seeds and skins after the juice has been pressed to make wine. You can now have all the health properties of grapes without the alcohol (grapes are high on super-antioxidant oligomeric proanthocyanidins). And you can support our local growers by buying grape seed oil and flour produced in the Rogue Valley. Here’s the complete story about Kit and Lisa Doyle’s inventive company, Southern Oregon Seed Oils, as seen in the Oregon Wine Press: Beyond the Compost Pile By Janet Eastman Kit Doyle thinks teeny seeds can grow new green economies in Oregon. He has already proven his case to farmers who took his suggestion to plant sunflowers in soil too wet for grapevines. Doyle then harvested the sunflower seeds to make alternative fuels. He also has the attention of winery owners who now sell culinary ingredients made from grape seeds and skins they once tossed into fields. Grapes, Doyle discovered, are more than just juice. After they are pressed to extract the new wine, the seeds can be separated and squeezed to make flavorful cooking oil. Then the skins can be milled into organic flour. This triple payoff is another one of his ideas to build profitable, eco-friendly partnerships with Oregon’s bountiful wine industry. Doyle thinks cooperating with the earth can also revive areas hurt by the axed timber business. With his innovative ideas, the entrepreneur hopes to put unused resources — plant material, equipment, people — back to work. He and his wife, Lisa, operate their Southern Oregon Seed Oils company out of a vacated lumberyard warehouse in Murphy, at the top of the Applegate Valley. There, time, money and backbreaking effort convert seed oil plants into healthy food, animal feed and clean-burning fuel. The Doyles’ family business was construction and property development. But now they’re concentrating on products of the future. In the process, they’re drawing in a whole community. “People need us,” says Kit Doyle, “and we need them to fulfill these projects. Food, feed and fuel are necessary to keep a thriving, secure community.” The idea to link forces with grape growers began in 2009 when Doyle was planting camelina, sunflower and naked seed pumpkin at Williamsburg Valley Ranch in the remote Williams Valley. He was out there in the cold and rain, tending to fields he could harvest and then transform the seeds into high-protein meal to feed chickens, cattle and sheep, and oil that could be used in cooking, skin-care products or running a truck or tractor. Up to this point, Doyle had been producing biodiesel from restaurants’ used vegetable oil. Then he heard that the low gel-point properties of camelina seeds were being employed to fuel fighter jets and commercial airplanes. He was also curious about what he could do with winegrape byproducts. Every day he was in the Williams Valley, he past by Plaisance Ranch, where Joe and Suzi Ginet raise organic cattle, grow grapes and make rich red wines. One day, he stopped to ask Joe Ginet for pomace, the seeds and skins left over after pressing. Doyle then went to work, learning what he could and building what equipment he needed to extract the oil. Then, early last year, Doyle was invited to speak to Applegate Valley grape growers and winemakers. He made a pitch for seed oil plants. He explained that these plants need little or no irrigation, pesticides or commercial fertilizers, making them safe to grow near vineyards and watersheds. Cal Schmidt, a lifelong farmer, liked the idea. He agreed to let Doyle plant 200,000 black-oil sunflowers across 20 acres last June. All summer and most of the fall, visitors to the Schmidt Family Vineyards’ tasting room in Grants Pass were welcomed by sun-yellow vistas. “People loved them,” Schmidt said. “They had more questions about the sunflowers than my wine.” Dave Palmer of Jacksonville Vineyards and Fiasco Winery was interested in something else Doyle was promoting: converting pomace into food. In March 2010, Doyle picked up a heap of Palmer’s extended-fermentation pomace. Around that time, Doyle was also building a tasting room in Gold Hill for the Garvin family’s Cliff Creek Cellars. Roy Garvin learned that Doyle came from a family of inventors — Doyle’s grandfather perfected “The Fluidmaster” toilet kit — and Doyle had inherited the designer gene. Garvin joined the pomace program, too. Doyle plans to build a plant that will process all of the pomace generated in the Applegate Valley. And he hopes to take the model throughout the Pacific Northwest. In the meantime, however, Doyle and his family do a lot of the work by hand. In a two-month-long process, weather permitting, the Doyles sun dry and clean the pomace, which looks like purple corn flakes. Then Kit feeds the flaky heaps into an efficient contraption he made from salvaged logging machinery. The material slowly moves down a tube that further dries and separates the skins and seeds. AOld and abandoned ship, Þór, which was once used in so called "þorskastríð (God-war)" between the Icelanders and the British, last decade.
History of the coast guard ?or: The third coast guard vessel by the same name arrived in Iceland in 1951. It was constructed in Aalborg in Denmark the same year. In 1972 the superstructure was altered and modified and new engines were installed. It was the flagship of the Icelandic Coast Guard for a decade. Its displacement is 693 tons and maximum speed 18 nautical miles. It was used for coast guarding, sea rescue, ocean biological research and other purposes. It participated in all “Cod Wars” between Britain and Iceland. Between 1982-85 the ship lay docked because of engine failure and then sold to The National Life-Saving Association of Iceland for the training of sailors, fishermen, harbour pilots and other related purposes. It was renamed “Saebjorg” and served as a school ship until 1998. In September 1998 the vessel was sold to Arnar Sigurdsson after the NLSA bought another school vessel, the former car ferry Akraborg. It was docked in Husavik harbour for several years until it was brought back to Hafnarfjordur harbour to serve as a floating restaurant and a museum, which was continued for some years. During that time many memoribilia on board depicted its history and the cod wars. After that it has been kept in Reykjavik harbour without any useful purpose (2005). The Icelandic Coast Guard was established July the 1st 1926, and the Icelandic government took over the operation of “Thor”. It soon adopted the policy of operating three coast guard vessels for the protection of the territorial waters and the vessels “Odinn” and “Aegir” were purchased. During the Second World War the watching of the territorial waters was not necessary and the coast guard vessels were chartered for the transport of fish, passengers and other purposes. After the war, foreign fishing vessels returned and the fleet of the Coast Guard was increased. Minesweeping was added to its tasks. During the first four years of the Icelandic Coast Guard, it was under the supervision of the Ministry of Justice. The Icelandic State Shipping Authority took over until 1952, when the Icelandic Coast Guard became an independent state authority. In 1955 the Coast Guard received its first aircraft and in 1965 the first helicopter. The operation of the Icelandic Coast Guard has always been varied. It took over the operation of the lighthouse vessel “Arvakur”, supported ocean biographical research and geological research in connection with the Surtsey eruption (1963-67). The development and tasks of the Icelandic Coast Guard have changed much after the fishing limits were extended to 200 nautical miles. The staff and crews of the vessels are obliged to carry out law enforcement and assist or rescue. Most foreign and domestic fishing vessels honour the law and regulations concerning the fishing limits and the temporarily protected areas within them. The complexity of the ever increasing protection measures for an increasing number of fishing areas sometimes lead to clashes and misunderstanding, and it has become the role of the Coast Guard to interpret the law and prevent such incidents. The Icelandic Coast Guard is responsible for the inspection of the equipment and gear of the fishing vessels, rescuing their crews,
A revolution in cookingRelated topics:
Sous vide is the culinary innovation that has everyone in the food world talking. In this revolutionary new cookbook, Thomas Keller, America's most respected chef, explains why this foolproof technique, which involves cooking at precise temperatures below simmering, yields results that other culinary methods cannot. For the first time, one can achieve short ribs that are meltingly tender even when cooked medium rare. Fish, which has a small window of doneness, is easier to finesse, and shellfish stays succulent no matter how long it's been on the stove. Fruit and vegetables benefit, too, retaining color and flavor while undergoing remarkable transformations in texture.
The secret to sous vide is in discovering the precise amount of heat required to achieve the most sublime results. Through years of trial and error, Keller and his chefs de cuisine have blazed the trail to perfection—and they show the way in this collection of never-before-published recipes from his landmark restaurants—The French Laundry in Napa Valley and per se in New York. With an introduction by the eminent food-science writer Harold McGee, and artful photography by Deborah Jones, who photographed Keller's best-selling The French Laundry Cookbook, this book will be a must for every culinary professional and anyone who wants to up the ante and experience food at the highest level.
The ground-breaking under-pressure method, usually called sous vide, involves submerging food for minutes or even days in sealed, airless bags at precisely the temperature required to produce perfect doneness. Flavors and textures unattainable by other cooking methods can also be achieved.
The technique has been in the pipeline for awhile--one forerunner is the boil-in bag mom used to put veggies on the table--but has only recently attracted top chefs. One is Thomas Keller, famed chef-proprietor of The French Laundry and Per Se. His mightily sized, gorgeously produced Under Pressure explores every inch of sous vide, including the ramifications of using this precision-cooking technique (once time and temperature are established, best results follow automatically) on the craft of cooking, which has always meant a potentially rewarding engagement with the possibility of failure.
The book makes no bones about being addressed to professionals. Typical recipes, like Marinated Toy Box Tomatoes with Compressed Cucumber-Red Onion Relish, Toasted Brioche, and Diane St. Claire Butter, involve multiple preparations and dernier cri ingredients, and thus resist home duplication. There’s also the matter of the pricey equipment required--chamber vacuum packers and temperature-maintaining immersion circulators--not to mention the precautions required to ensure that foods, usually cooked at low temps, are safe to eat.
What the book does offer the home cook is, however, thrilling. It introduces something new under the sun--an exciting, transformative technique of great potential. Anyone interested in food and cooking--not to mention lovers of extraordinarily well produced books--will want to explore Under Pressure. --Arthur Boehm
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