Most operators have probably never stopped to think about how essential hot water is to a foodservice operation. In the kitchen, it’s used to boil pasta and eggs, blanch vegetables, proof dough and reconstitute dry mixes, to name just a few of its many uses. When it comes to beverages, coffee and tea service is impossible without a constant supply of hot water. And it’s indispensable for cleaning and sanitizing utensils and equipment.
But look at just some of the other ways hot water can be a time- and money-saver in the kitchen:
- Use hot water to preheat thermal containers to keep food and beverages hot longer.
- To make peeling tomatoes, oranges or grapefruit easier, plunge them in hot water for one minute, then drop in ice water for two minutes.
- A combination of one-half 212 F water and one-half bleach (or other detergent) makes a more powerful cleaner than just hot tap water.
Having a dependable supply of water at a consistent temperature is critical, says Debbie Russell, Eastern Zone Regional Account Manager for BUNN. “The water that you’re going to get from the tap is more than likely not going to be hot enough for most applications,” she says. “For other applications, the temperature won’t be precise enough.”
She cites the water used for dough production as an example of how imprecise water temperature can be a problem. “If your dough rises best at 115 F, you’re going to have to run water until it hits that mark. And you’re going to capture as much as you can and hope that all of it is that temperature,” she says.
Water that’s 212 F can be helpful for cleaning, Russell notes. “You can use a minimal amount of detergent to clean up grease and grime,” she says. “When you mop floors with that temperature water, it immediately evaporates. That means less slips and liability.” Sanitizing utensils and machine parts is also quick and easy when water reaches 212 F.
But back of house isn’t the only place where it’s important to have a reliable source of hot water at a controlled temperature. With the recent explosion of specialty coffee and tea bars, correct water temperature is essential to producing a delicious (and profitable) cup of coffee or tea. “With French press or hand-pour coffee,” Russell says, “there are quite a few variations and they all require 200 to 205 F water poured over coffee.”
Today, many operators are turning to the BUNN line of hot-water dispensers. These energy-saving dispensers deliver reliably hot water in a small footprint. Many of the units have digital programming capability and an exclusive faucet design that ensures minimal heat loss at dispense, which makes getting a consistent temperature easy. “You can program anywhere from 60 degrees up to 212 F, and the digital accuracy is within 1/2 degree,” Russell says. With tank capacities ranging from 2 to 10 gallons, there’s a size for every operation, and both plumbed and pour over models are available.
Dependable BUNN hot water dispensers deliver the water you need at the exact temperature you want. Find out more by visiting http://www.bunn.com/hotwaterondemand.
This post is sponsored by BUNN