One element in my stove quit working. You do not know if the problem is the element or command button. In only three years. Is there an easy way to tell what is the problem? Also, if there was a recall on this product, how would I know.
I'm sorry but I do not remember. you can have a bad drive. the only way to know is to use a voltmeter to see if your getting 240 volts or not. If yes, then you have a bad burner, if not, you have a bad button. I imagine there would be a bad thing if the burner switches will rarely wrong. the burner is limited security that can fail and cause the burner to work. Good thing you bought a KitchenAid because they have a guarantee of more burners and cover for 5 years. k.aid appeal and recommend a repair company of your store under warranty. remember to ask first if Kaid covers repairs and write people's name back if you have a problem. more likely to solve the problem without charge. PPAR, but you can have a guarantee only, which means they must pay for the work.
Cuisinart Smart Stick Hand Blender – 200W Blend ingredients right inside pots, pitchers, bowls, or the clear plastic beaker that is included with the Cuisinart Smart Stick Hand Blender, which is available in your choice of color. A powerful 200-watt motor operates with an easy one-touch control. Blend drinks, puree soup, and mix crêpe batters in seconds! The blender features a ergonomic grip that…
If you have a passion for perfectly prepared pasta, try making your own delectable lasagna noodles, fettuccine, or linguine fini with this pasta roller set that fits all KitchenAid stand mixers. The three attachments include a pasta roller, a fettuccine cutter, and a linguine fini cutter. Just prepare pasta dough and form it into small rectangles which are then fed into one of the attachments. Out…
Brendan Fraser stars in Bedazzled as Elliot, a dweebish office worker who yearns for Alison (played by Frances O’Connor from Mansfield Park), a coworker who barely knows he exists. When he blithely says he’d give his soul for Alison, the Devil appears (Elizabeth Hurley, Austin Powers) and says she’ll give him seven wishes in exchange. Elliot is dubious at first, but agrees out of desperation….
Cooktop care kit which includes cooktop cleaner and protectant cleaners. This item also includes cleaning pads for use with cooktop cleaner and protectant….
# Slimline case fits up to 10″ netbook any 10-Inch Device. Durable, water-resistant nylon material keeps contents safe and dry # Two hidden pockets for MP3 player, cell phone, flash drive, pens and key holder without opening the main compartment. # Front Zipper pocket can be used for other items like ticket/passport pocket or quick-draw business card holder designed to complement your travel routi…
Commercial Food Processors Which is a more suitable vegan dog food?
BEFORE YOU READ THE QUESTION IF YOU ARE AGAINST VEGAN DOG FOOD DON’T BOTHER ANSWERING AS I’VE ALREADY SPOKEN TO MY VET AND SHE AGREES THAT DOGS ARE OMNIVORES AND CAN DO VERY WELL ON VEGAN DIETS OFTEN MORE SO THEN COMMERCIAL DOG FOOD.
Here are the three choices…
1. http://www.biopetonline.com.au/analysisVeganDog.html
2. A combination of the above dog food and fresh vegetables put through a food processor.
3. A home made mix (not known ingredients as haven’t done research into making my own as of yet.
Thank you.
No an omnivore can survive of both or only one of, a carnivore can eat both vegetation and meat but cannot survive of just vegetation but can survive of just meat and a herbivore is the opposite of a carnivore.
Since when is your vet an expert on canine nutrition? Since he/she took a 2 hour course led by a Hills Rep? Dogs are carnivores, 100%…they’re simply a subspecies of Canis lupus and to be silly enough to say a subspecies needs a completely different diet is ridiculous as is feeding a dog a vegan diet. Get a horse or a bunny rabbit and give your dog to somebody who passed biology class.
Honey, you can post anything on the internet and idiots often do. “Obligate carnivores” and the like. That’s all CRAP. Omnivores CAN live on an all veggie or all meat diet but they WON’T be healthy. Dogs are NOT omnivores. Dogs are CARNIVORES of the order carnivora. Dogs have bladed molars and NO grinding surfaces for plant matter, that’s the end of discussion!
All true omnivores have flat molars including you, a human, and bears (besides polar bears who have bladed molars and are by the way, 100% carnivores who never eat plant matter). Binocular vision + large canine teeth + bladed molars + the lack of the ability to produce amylase (which aids in breaking down veggie matter) = Carnivore 100%. People push this omnivore thing because: ALL dog foods have veggies and/or grains in them. If somebody were to admit dogs were pure carnivore, dog food would be something like animal abuse.
You’d be outraged if the zoo forced Koalas and bunnies to eat chicken, or tried to force the lions to eat salads right? Feeding a dog a vegan diet is plain old animal abuse in my opinion, and feeding a dog an omnivorous diet is only a few steps ahead…Dogs are carnivores, my dogs eat 100% raw meat, organ, and bone and work every day to the highest level possible. I breed and train dogs who become police service dogs, search and rescue dogs, and everything in between, no dogs work harder than mine and the diet they’re fed reflects that.
Grab this amazingly versatile kitchen tool and the power to mix, whisk and chop will be in the palm of your hand. Housed in handsome brushed stainless steel, this compact hand blender features a powerful 200-watt motor and three separate attachments that quickly and easily create smooth soups, whipped creams, purees and much more. Simple one-handed operation with push-button control and an ergonom…
The Omega 8006 Juicer is the most effective single gear masticating juicer on the market today. Designed and engineered for health-conscious people who want greater variety in their juicing routine, the Omega 8006 Juicer has the ability to juice everything from fruits and vegetables to wheatgrass.
The Omega Model 8006 Nutrition Center is Omega’s newest single gear, masticating juice extractor tha…
Green Star machines are reputably one of the world’s best juice extractors and most efficient food processors. Using Exclusive Heavy Duty Twin Gear technology with a low 110 rpm, superior to those of any competitor, Green Star machines are your best choice. There is no need to look elsewhere. With their ease of use and simple clean up, Green Star Juice Extractors and Food Processors are award-winn…
O.M.R.A. Mini Professional Tomato Milling Machine(2500) tomato squeezer has a 9 inch hopper with 4 quart capacity. It separates seeds, peel and all stringy parts from a variety of fruits and vegetables. It is ideal for the preparation of smooth, sweet tomato sauces, ketchup, vegetable purees, pie fillings, apple sauce, fruit and berry jams, marmalades and preserves. This is an ideal tomato milling…
Product DescriptionFor well over sixty years, the North American Meat Processors Association (NAMP) has provided the foodservice industry with reliable guidelines for purchasing meat. The Meat Buyer’s Guide: Beef, Lamb, Veal, Pork, and Poultry maintains the authoritative information professionals expect, and by including information from The Poultry Buyer’s Guide in this new edition, it offers a c…
The New Edition of a Favorite Resource!From the decor that helps define the customer’s experience, to the steps taken to comply with workplace safety and health regulations, to the capital investments in major equipment,a well-designed foodservice facility blends many different elements into a functional and pleasing whole. Decision-makers who understand these different elements and how they work …
Put the convenience of your blender or food processor to work for you with the guidance of the Quick & Easy Food Processor Cookbook by Debra Murray. This fantastic kitchen tome helps show the versatility of these excellent appliances with recipes ranging from appetizers to desserts. Plus, you’ll benefit from Deb’s own kitchen experience thanks to a section on appliance usage tips….
LEM Meat Slicer with 7 1/2″ Blade… skip the deli line! Cook your own whole roasts, hams and turkeys, and slice ‘em up with this Meat Slicer from LEM! Perfect for home use, this Slicer has a sturdy cast steel base with aluminum die-cast housing that’s built to last for years. The 130-watt motor slices fruits, veggies, cheeses and meats from shaved to a 1/2-inch thick! Stainless steel blade rotate…
Cavitation control detects when cavitation occurs and prompts the operator to add more liquid. Keeps the operator from spending time watching the blender and from serving a bad drink. 3 HP motor with all metal drive coupling. Jar pad sensor turns off the motor when container is not in place to reduce grinding and “wear and tear” from misuse. Unique airflow baffle and dual fans constantly circu…
KitchenAid 5 Speed 56-Oz. Poly Pitcher BlenderAvailable in a variety of colors, this blender features five speeds plus a Pulse Mode and a Crush Ice feature to handle all of your blending tasks. A 0.9 horsepower motor and Intelli-Speed Motor Control ensure superb, consistent performance. This exceptional blending system also features five speeds and a patented stainless steel blade is positioned on…
KitchenAid 9-Cup Food Processor with ExactSliceTM System easily slices soft to hard foods with the optimized speeds, from thick to thin. The 3-in-1 Ultra Wide MouthTM Feed Tube accommodates a variety of sizes of food.
3-in-1 Wide Mouth Feed Tube adjusts to three different widths for processing different size foods and whole foods, such as tomatoes, with minimal prep.
HIGH/LOW/PULSE/OFF operatio…
With its powerful 700-watt motor, this convenient food processor quickly and easily slices, dices, chops, and purees, helping to reduce prep time in the kitchen. The unit’s durable sealed housing creates a sound barrier for quiet operation, while its ultra-wide mouth feed tube accommodates tomatoes, cucumbers, and potatoes with minimal sectioning or slicing. The food processor features three polyc…
Powerful, high-performance induction motor
7-Cup Work Bowl
Stainless Steel Multipurpose Blade
Full-Size Feed Tube and Pusher
Locking Lid
Reversible 2mm Slicing/4mm Shredding Disc
Pulse Control
Spatula/Cleaning Tool
Clean Touch Control Pad
Easy to Clean Design…
This guide is for prospective operators of food enterprises (food establishments, retail food stores, food warehouses, and food processors) desiring to open a food business in either their local city, county or state jurisdiction. This is a general overview and may not be all inclusive of the codes and ordinances in your locality. It is good to note that though this document will more than likely cover most if not all requirements for starting a food business in your jurisdiction, it would be in your best interest to familiarize yourself with the codes and regulations of your local city, county and/or state.
Operating Permits – Food Enterprises A Food Establishment application can be obtained at your local city or county health department. If you plan to manufacture foods and package for retail sale you may be required to obtain a food manufacturer’s license from your state regulatory agency. If you plan to distribute your product outside of your state lines a federal license may also have to be obtained. It is recommended that you submit a fully completed application and fees at least one month prior to your anticipated opening date. This gives the local authority the needed lead time to process it and schedule any needed pre-opening inspections. Again, make sure that you provide ALL information required on the application. Incomplete applications may delay your approval. Food permits are generally in effect for one year from the date of issue and are renewable each year thereafter when the appropriate fee is paid and as long as the establishment remains in compliance with applicable Health codes and regulations. Home preparation of food for public consumption is prohibited. All food that is to be consumed by the public, whether free or for purchase must be prepared at a permitted establishment that is inspected by a federal, state, or local Health Authority.
Food Establishment Fee: Food establishment fees are variable depending on jurisdiction. Contact your local health authority to inquire about permitting fees.
NOTE: Larger establishments that have multiple food service operations on site may need to obtain a health permit for each operation. A separate application and fees may need to be submitted for each operation.
Food Enterprise Pre-Opening Processes When starting a Food Enterprise business you may be required to go through either or both A) a change of ownership inspection or B) a plan review process. Read through options A & B below to determine which best fits your situation. Contact your local health authority if you need help in making that determination.
A) Change of Ownership Inspection Process-
Before opening for business you may be required to go through a change of ownership inspection. This inspection verifies your establishment complies with current regulations and that clearance to occupy the site has been granted by your city or county. This inspection may incur a fee and the fee for this inspection will more than likely be required to be paid before the inspector conducts the inspection. If applicable, a request for a Change of Ownership application should be available at the offices of your local city or county health authority. Again, to expedite your request, a fully completed application must be submitted. After submitting the application; call to schedule the inspection with your inspector. If the establishment doesn’t comply with current regulations you will be required to bring it up to code before your operating permit is approved. Prospective business owners, if available, it would be in your best interest to request a change of ownership inspection before finalizing the sale. This gives the prospective business owner a heads up on any items that may be required for the establishment to be in compliance with local city or county codes. Under no circumstances may you begin operations without approval from the local city or county health authority. Legal charges may be filed against you if you do.
B) Food Establishment Plan Review Process¬
A plan review will more than likely be required for any newly built business or in the event of an extensive remodel of an existing business. NOTE: This will also more than likely require a completed application and fees be paid in order to initiate this process.
A Plan Review is required whenever a building is constructed or substantially remodeled to be a food enterprise, whenever a substantial change is made to an existing food facility or may be required if a plumbing permit, building permit, or other construction permit is required by the local city or county development offices. The Plan Review Application, including proposed menu, Fees, and 1 or more sets of building plans all may be required to be submitted as a package. Review all forms thoroughly to ensure accuracy of information provided. Incomplete or inaccurate applications could delay your plan review. The Plan Review Application should be available at the offices of your local city or county Health Authority. Upon approval, the plans are stamped by the Health Authority and the person submitting the plans will be called to pick them up. Submit building plans after the type of food operation and menu has been determined and after receiving Building approval from your local city or county development offices. The building plans should be drawn to scale with most plans drawn in a scale of ¼” = 1Ft. and detail the layout of the kitchen, dining area, restrooms, storage areas, break room, wait stations and bar. The plans are to include a materials list of specifications for all floors, walls, and ceilings. Certificate of Occupancy All Food Enterprises will more than likely be required to have a Certificate of Occupancy (CO). A CO is issued after the Building and Health Officials inspect the building and find no violations of the Building or Health Codes during new construction and/or a remodel. The CO will also state the use for which the building will be used. The CO Inspection is usually required prior to getting final health approval but in some cases not only may a preliminary CO inspection be required prior to receiving your final health approval but a secondary (final) CO inspection may be required by your building inspector before your Operating Permit is approved. Inquire with your local health authority and building inspectors to see what process is required. NOTE: Contact the building inspectors at least 7 days prior to the time you are ready to schedule your inspection. This should insure that you get a timely response. Permit Approval Once you have completed the pre-opening processes and your Building and Health Inspectors have approved your operating permit, you may open for business. Under no circumstances may you begin operations without approval from both the Building and Health Inspectors. Legal charges may be filed against you if you do. Other Approvals Building Permits: Plans may need to be submitted for a Commercial Plan Review. If required, contact your local Building or Development Services Office to schedule this review and to obtain a building permit. Industrial Waste: If you are taking over a previous business and changing the type of operation, ensure the grease trap meets the requirements for your new operation. For example, when a “sandwich shop” becomes a “fried chicken” location, the existing grease trap may need to be modified. Contact your local industrial waste inspector to ascertain if any changes need to be made to the existing system or to evaluate your engineered designs if your plans require the installation of an on-site septic system. Fire Inspections: Building Inspectors are concerned with grease-laden vapors and proper hood protection in food facilities. All cooking equipment must be installed under an approved hood system. In addition, establishments in excess of 5,000 sq. ft. are required to provide a sprinkler system. Establishments with an occupancy load in excess of 50 people are required to provide fire alarms. Call your local building inspector, fire inspector or fire marshal to evaluate plans or to schedule a site inspection.
What to put in a plan Review
Include and Identify the following on your Building Plans ? Major pieces of equipment Refrigerator/freezer units Vent-hood Ice machines/bins/dispensers Steamers Microwaves Warming Drawers Stoves Prep tables Ice Cream Dispenser Ovens Dish Machines Beverage Station/dispenser Grills Mixers Blender Station Fryers Food Processors Salad/Food Buffets
? Sinks Hand sinks (food prep areas • ware-washing area • restrooms) Ware washing sinks Service Sink/Mop sink/curbed floor sink Food Prep Sink ? Dumpster ? Grease Barrel ? Chemical Storage areas ? Mop drying area ? Employee area for belongings ? Dry food storage area ? Doors ? Mechanical ventilation in restrooms ? Outdoor food prep areas (bars/wait station/BBQ) ? Grease trap size and location ? Water Wells ? Underground and overhead sewer and waste lines ? On Site Sewage Facility
Health Code Plan Notes 1) Refrigeration All refrigerated units are to hold foods at or below 41°F. 2) Restrooms (two are normally required). If the establishment has only carry-out or seating for less than 20 people, and less than 10 employees, then only one employee restroom may be allowed. Two restrooms may be required if alcohol is served on the premises or more than 20 seats are provided. Each restroom must have a hand sink with hot (at least 100°F) and cold water, mechanical air ventilation to the outside, and a solid, self-closing door. Restrooms may not open directly into a kitchen. The total number of restrooms for a Childcare facility is dependent on the “minimum standards” of the Texas. Dept. of Family and Protective Services (834-3195) as it relates to Childcare. 3) Sinks A. Service Sink/Mop Sink/Curbed Floor sink: At least one of these must be available for mop washing and disposal of mop water in an approved waste water disposal system. A drying rack is required for mops to air dry. This sink must be provided with a backflow preventer on any threaded hose bib to protect the water supply. Note: the mop sink may be located in a different area of the building than the kitchen. B. Hand washing sinks: Shall be located to allow convenient use by employees in food preparation, food dispensing, ware wash areas, and any wait station where ice is dispensed, bar area or in a walk-in where meat is cut or trimmed. At least one hand sink will be required; additional, separate hand sinks may also be required. Small kitchens with food prep and ware washing in close proximity may be allowed to use one hand sink to serve both activities. Other hand sinks must be associated with restrooms. Provide at least 12” tall splashguards if a hand sink is located near food prep, open food, ice, or clean food contact surfaces. Otherwise, the hand sink must have at least 18” lateral separation from these. A sign or poster that notifies food employees to wash their hands shall be provided to all hand washing sinks and be clearly visible. A small, swinging door (as in a bar area) could separate a hand sink from a work area, otherwise no doors separating hand sink from work areas. Each sink must be supplied with hot (100°F) and cold water, soap and disposable towels. Childcare facilities must have hot water in the diaper changing area and kitchen. If plans do not provide sufficient hand sinks to meet the requirements of the establishment you will be asked to provide a revised plan with additional hand sinks.
C. Ware Wash Area: A commercial dishwasher or 3 compartment sink is required in most cases. Dish machines must be able to effectively sanitize all equipment and utensils. They must dispense a chemical sanitizer or provide a final rinse of at least 180° F. (single, stationary rack machines are required to reach 165° in the sanitize cycle). Test strips are required. Above-the-counter dish machines are required to have Type II vent-hood. Ware washing sinks shall be of sufficient size to immerse the largest piece of equipment. Cold and hot (100°F minimum) water under pressure delivered through a mixing valve shall be provided. Provide at least 2 integral drain boards or 1 integral drain board and a mobile dish cart. Drying racks or shelves will aid in adequately air drying all wares. Facilities with very limited ware washing and using disposable containers may request a variance to install a 2 compartment sink (example: convenience store). These sinks are required to have a drain board. The sinks must have an indirect connection to the sanitary sewer (at least a one inch air gap). This includes all food prep sinks and ware wash sinks. 4) Ceiling Construction: Ceilings over open food, ice, soda fountains, ware washing, restrooms and bars must meet construction criteria and be smooth, durable, nonabsorbent, and cleanable. Open rafters, trusses or grid work and exposed duct work, pipes or utility lines are usually prohibited with no open structure permitted. If drop down acoustic tiles are used, they must be properly constructed. These tiles are washable and have a smooth surface without pinholes. Painted dry wall or boards are generally acceptable. 5) Walls/Floors: Must be constructed of approved materials. Cleanable water-based enamel paint is usually acceptable for most wall surfaces. Areas that are subject to regular cleaning and splash may be covered with FRP, stainless, or galvanized metal. Floor/wall junctures shall provide no greater than 1/32” gap. Baseboards are required. Caulk wall/floor junctures to prevent the collection of food particles and water. Masonry (brick/concrete) wall/floor junctures DO NOT require baseboards since a masonry juncture provides no gap. Raw brick and concrete in the kitchen area requires sealing. The sand grout of all tiles needs to be sealed. Epoxy grout does not require sealing. VCT floor tiles require a coat of wax to seal out liquids. 6) Solid Waste: Dumpster and grease barrels shall rest on a machine laid asphalt or concrete pad. These containers must have tight fitting lids and drain plugs in place. 7) Outdoor Cooking facilities: Barbeque pits or smokers shall be enclosed, and if screened in, at least a 1/16” mesh screen is required. They shall rest on a concrete or asphalt pad. The meat may only be placed on the smoker; no food prep allowed in this enclosure. Any seasoning, cutting, etc. must take place inside the establishment. Outdoor bars and wait stations will be approved on a case by case basis by your local health authority. Water and Sewage Systems: All private onsite sewage facilities and wells serving a new food enterprise, an extensively remodeled food enterprise, or a food enterprise coming under new ownership must meet current standards. These systems are required to be evaluated with respect to whether the system (a) meets current standards and (b) is adequate for the proposed use.
NOTE: A food service facility or Childcare facility using a well may be considered public water supply and subject to specific restrictions and regulations. Consult your local health authority to inquire about any questions regarding the use of a private well.
9) Protecting the Water Supply: Threaded hose bibs are required to have a backflow prevention device attached. Spray hoses and fill hoses shall hang at least 1 inch above the maximum flood rim of a basin or the hoses shall be provided with an atmospheric vacuum breaker or backflow prevention device. 10) Indirect Connections: Jockey boxes, ice bins, ice machines and sinks (as identified above in # 3) must be provided with indirect connections to the sewer. Floor sinks are required on new construction. 11) Lighting: Adequate amount of light shall be provided to all areas. At least 20 foot candles is required where food is provided for customer self-service such as buffet and salad bars or where fresh produce or packaged foods are sold. At least 50 food candles is required at surfaces where employees are working with food using utensils or knives, slicers, grinders, saws, or where employee safety is a factor. 12) Outer Openings: All windows, vents and exterior doors shall be tight fitting. If needed, use weather stripping to provide a tight fit. All exterior doors shall have a self-closure. Screens on windows and doors shall be at least 1/16” mesh. Roll up doors to be screened or the proposed food service area provided with physical doors to create a separate walled room. Exhaust fans must be screened, or if they are louvered, must automatically close when the fan is disengaged. 13) Food Contact Surfaces: Stainless steel, Formica, polished marble, Corian, machined stone, approved ceramics or plastics may be used for food contact surfaces. 14) Counters: All raw wood must be painted in areas that come in contact with food, liquid or food containers of any kind. Included is the underside of the bar above the ware wash and/or hand sink (and the splash area). 15) Toxic Materials: Specify an area where chemicals are to be stored. A well-labeled, separate shelf or cabinet is best. Food Manager Certification: The health codes of your State, County or City may require that one or more food managers of a permitted Food Enterprise to obtain a Food Manager Certificate. A Food Manager Certificate is recognition that a person has received training in food sanitation. Inquire with your local health authority to see if food manager certification is required and the necessary steps required to obtain proper certification.
Further information on our website at www foodcertified com in the blog section.
About the Author
David Arts
Owner – Quality Assurance Health Services
www.foodcertified.com
best food processor in india?
I want to buy a food processor, which can chop,slice,grate,shred vegetables and have centrifugal and citrus juicer. I have been reading the reviews which are confusing me a lot. Every one is saying foreign brands like Kitchen Aid, Cuisnart are good.If i bought them what about service available in India for those products. So i want to buy an Indian product,so that i can get easy service. Please do suggest me.
Hai chaithu do u have kenstar food processor, is it ur own experience
hey the best food processor is kenstar it has all the things which u r looking for. it has also got service outlets all over india. buy it from a recognised company like tmc or next . they provide u door step service. so go on.
KITCHENAID KFP720 7-CUP FOOD PROCESSOR TEST REVIEW
Water and Sewage Systems: All private onsite sewage facilities and wells serving a new food enterprise, an extensively remodeled food enterprise, or a food enterprise coming under new ownership must meet current standards. These systems are required to be evaluated with respect to whether the system (a) meets current standards and (b) is adequate for the proposed use.