What to Consider When Choosing the Right Heat Press

Posted by Paper Thermometer on Jun 20, 2017 2:50:21 PM

The heat press you choose can make or break your business. Choose the right one and you'll marvel at the seamless way it increases your profit margin while delivering top-quality merchandise. The wrong one though, could mean lots of downtime, dissatisfied customers and frustration at the money you've spent on something that doesn't perform well. Consider the following to make the right choice:

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Topics: Dye Sublimation, Screen Printing

How to Find the Right Temperature for Your Heat Press for Dye Sublimation

Posted by Paper Thermometer on Jun 15, 2017 4:07:02 PM

Dye sublimation -- the process that makes it easy to bring unique and custom-designed products like apparel, mugs and mouse pads to life -- involves a sort of preciseness to get the right results. Careful planning and execution can result in the rendering of objects of beauty and appeal. 

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Topics: Dye Sublimation, Screen Printing

A Guide to Maintaining Your Commercial Dishwasher

Posted by Paper Thermometer on May 15, 2017 4:51:57 PM

Busy restaurants rely on a commercial dishwasher to ensure that their dishes are properly cleaned and sanitized. Because a commercial dishwasher is used so heavily on a daily basis, without the right maintenance you could find yourself without a way to wash your restaurant's dishes unexpectedly. By following the tips below, you can get the most out your dishwasher and help it last for years. 

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Topics: Food Service

How to Prevent Foodborne Illness

Posted by Paper Thermometer on May 3, 2017 11:35:37 AM

Ensuring that the food you serve to your patrons is safe, varied and delicious is the cornerstone of your restaurant's success. Knowing how to prevent foodborne illness is crucial to your restaurant's reputation and longevity. Here's what you and your team need to know: 

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Topics: Food Service

3 Things You Should Do Before Your Next Restaurant Inspection

Posted by Paper Thermometer on Apr 26, 2017 2:21:07 PM

An inspection of your restaurant can be a source of stress for you and your employees. It's important to remember, though, that you and the inspector actually have the same goal in mind. You both want your patrons to have a fantastic experience at your restaurant. With that in mind, follow the three tips below to ensure that you're ready the next time the health inspector shows up. 

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Topics: Food Service

Sanitizing Dishes: Water Temperature vs. Plate Temperature

Posted by Paper Thermometer on Mar 30, 2017 4:52:35 PM
According to section 4-7 of the FDA food code, the method for sanitization of equipment and utensils have a set of standards that they must meet. Specifically, in section 4-703.11, it states that all food contact surfaces and utensils shall be sanitized in (then it gives you some options). One of those options is  “ Hot water mechanical operations by being cycled through  equipment  that is set up as specified under §§ 4-501.15, 4-501.112, and 4-501.113 and achieving a  utensil  surface temperature of 71°C (160°F) as measured by an irreversible registering temperature indicator;"
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Topics: Food Service