New Rhino-G-84 The Best Transport Solution for Gator and Grizzly Trays

There’s a new Rhino Cart coming to corrections.  This new cart is designed to transport Cook’s Brand Gator and Grizzly Trays, or any correctional meal tray that’s 15” x 13-1/2”.  While the cart will hold other sized trays, it best accommodates Gator or Grizzly Meal Trays and was developed at the request of our customers who use these trays.  The cart capacity is 84 trays; six stacks of 14 trays each.  With trays placed in six stacks, the Rhino-G-84 Cart is optimally loaded.  Trays fit inside easily but don’t have excess room and won’t be jostled around during transport keeping trays and meals intact.

To fit the Gator and Grizzly Trays, the Rhino 630-G-84 is a little wider than the other Rhino Carts.  The Rhino-G-84 is 34”deep overall, including the new built-in bumper feature which is there to protect walls and doorways as well as the cart.  At 58-1/4” H, a taller person can see over the cart to push it, using the integrated handles that are on both sides of the cart.  The Rhino Cart is 60” wide, a size that can easily manage most corners and tight spaces.  With exterior dimensions of 58-1/4”H x 60”W x 34”D, the interior dimensions are 37”H x 45-1/2”W x 27-1/2”D. 

Like the original Rhino Cart; the 630-M-150, and its smaller sibling, the 630-M-102, the new Rhino 630-G-84 is double walled polyethylene construction and fully insulated, adding rigidity and strength to the cart and doors.  Correctional facilities that switched to the Rhino Cart from stainless steel carts appreciate that the Rhino doesn’t get dented the way their old stainless carts did.  Additionally, being made of highly durable plastic, the Rhino is built with molded in door handles and molded in hinge pins for the doors.  Because they are molded in, the door handles cannot be broken off and they don’t stick out, getting in your way when going through narrow doorways or passages. 

The molded in door hinges are one of the best features on the cart.  These allow the doors to swing out 270O to be flush with the sides of the cart making access to the interior easier in tight spaces.  Being molded in, the hinge pins cannot be removed – not even by the most ingenious of inmates – so the doors never fail and they don’t present a security risk.  Because the doors are hinged, the Rhino doesn’t have a channel on the bottom that collects food waste creating a sanitation risk.  Additionally, customers can open booth doors fully to have unobstructed access to the interior without a center support in the way so loading, unloading and cleaning are easy and fast. 

Just as the doors are designed to open wide for quick loading and unloading, they stay shut during transport by design.  All three Rhino Carts have a lockable transport latch that holds doors closed even without a lock because there is a heavy-duty hasp that comes down over the doors and pin that you can slide into place to keep the latch in position. The doors are designed with a step joint closure which ensures a tight seal, keeping outside air from entering the cabinet helping to retain heat inside the cart.  For added security or if transporting off site, you can easily add a lock to ensure there won’t be any tampering with the contents.

Like the other members of the Rhino family, the Rhino 630-G-84 has a reinforced metal base to stabilize the cart.  There are competitor carts that have a 5th caster placed in the center of the base to compensate for possible sagging when carts are fully loaded.  You won’t have that concern with any of the Rhino Carts because of the reinforced metal base.  And more importantly, having a metal base provides the Rhino Cart with a metal to metal caster mount that won’t get stripped or loosen over time. 

Having a solid caster mount is critical because the Rhino caster is one of the most important features to these meal delivery carts.  During product development, we heard loud and clear from customers that caster issues cause a lot of pain.  We talked with many of our customers to understand why and looked for the best caster we could for the Rhino, one that would meet the requirements crucial to correctional foodservice. We chose the Colson Series 4 Performa® Caster, a stainless steel caster with a maintenance free sealed precision bearing and hard rubber tread.  We selected this because a main cause of caster failure is that the interior componentry gets wet and eventually locks up. While the carts are used to transport trays out of the kitchen, they often end up back in wet environments like the dish room.  Along with the maintenance free sealed bearing; these are a large 8” x 2” hard rubber caster made to travel over a variety of terrains.  Correctional carts move over outdoor pavement as often as they are pushed though concrete corridors.  The large size and hard grey non-marking tread travel smoothly over different surfaces.  With over 700 Rhino Carts in the field, the Colsen Performa® Caster has proven that it meets the performance requirements of corrections.  These casters, which are secured in a metal to metal caster mount, are what you’ll find on the new Rhino 630-G-84. 

The original Rhino Cart set a new standard for durability, innovation and functionality when it was introduced in 2015.  The New Rhino 630-G-84 continues that tradition with all the great features that are part of the Rhino family and new features like the built-in bumper, and is ideally sized for the Cook’s Brand Gator or Grizzly Trays or any 15” x 13-1/2” meal delivery tray.  Look for the cart in the 2020 Cook’s Correctional Buyers Guide.  If you want images and cart information today, we have a downloadable flyer or you can get details and quotes with a quick call to Cook’s at 800-956-5571.  We’ll be happy to assist you. 

A Quote Today Can Save You Money In 2020

Cook’s October Promotion is all about saving you money on purchases that you make next year. We know that budget planning season is here for many of our customers. We want to make it easier for you by offering to hold current quoted prices on Vulcan or Hobart equipment all the way through the end of March next year.

Is there a chance you will need a new floor mixer, combi-oven or griddle? Let us know and we can prepare a quote for you. Instead of being good for 30 to 60 days, we will honor those prices through March 31st of next year. You can have 2019 pricing in 2020.

Additionally, we can help you save 50% on extended warranties for your equipment if you are considering 2 or more pieces. That can save you up to $1500.

With this promotion applying to all Vulcan and Hobart equipment, you can get quotes and save money on dish machines, ovens, ranges, braising pans, food cutters, kettles, griddles, floor mixers and counter-top mixers.

All you have to do is pick up the phone. We’ll do the rest! Call today at 800-956-5571 and mention that you want to take advantage of the October Equipment quote promotion.

Mixers 101 – common misconceptions that impact performance

Content adapted from Hobart & FES magazine

Whether you need a mixer for continuous use or the occasional batch, it’s important to have the right equipment for the job. A mixer that isn’t sized right can affect performance and increase costs. Learning these common misconceptions about mixers will help you make the best selection for the tasks performed and provide a long life in your correctional kitchen.

Misconception 1: Larger Motor Equals More Power

When it comes to mixers, remember that advertised horsepower won’t give you a complete picture of expected performance. A larger motor doesn’t mean the mixer will provide you with more power. Instead, check the mixer’s efficiency and torque, which affect the ability to drive the agitator into the bowl. This ensures that product is mixed thoroughly. The type of drive system the mixer has is a key factor here. For example the Hobart® Legacy® mixers with Variable Frequency Drive use a variable-speed motor and a single gear train to regulate the frequency and voltage of the electric current to the motor. This drive regulates the mixer speed so that it will increase or decrease to put the right amount of torque into the bowl to make sure ingredients are consistently mixed every time. If a mixer needs a larger motor to drive the same amount of torque as a smaller motor would drive, too much energy is being used to accomplish the task. When this is happening, components can become hotter faster and it can lead to premature motor failure, costly repairs and even replacement.

Misconception 2: More Is Always Better

It is best to determine the size and type of mixer you require by reviewing how you will be using the mixer. First, be sure to select the correct bowl size so that you won’t tax the motor. Sometimes a larger bowl will be needed, but not always; you use the absorption ratio to determine this. To calculate the absorption ratio, water weight is divided by flour weight. This is important because the recommended maximum capacity of the mixer depends on the moisture content of the dough. For example, on the Hobart mixer capacity chart, the capacities are based on an absorption rate calculation formula of 12% flour moisture at 70-degree Fahrenheit water temperature. Also, your kitchen may not require a maximum heavy-duty mixer. If the mixer is used periodically for heavy dough or limited batch use, a standard heavy-duty mixer would be a better choice. A good rule of thumb is if you are doing less than four hours of mixing daily. Anything more than that is better served with a maximum heavy-duty mixer.

Misconception 3: Routine Maintenance Isn’t Critical

Routine maintenance is important for any piece of kitchen equipment to reduce problems and extend the productive life of the equipment. Mixers have lubrication points like the actuators which are involved in lifting and lowering the bowl that need regular attention. You can save yourself future trouble by following the manufacturer’s recommendations regarding how much and how often you grease these points. Also, you need to be sure you do not wipe off all the grease when you are cleaning because this may prevent the bowl from moving up and down correctly.

It is important to pay attention to the bowl clearance to see that it stays consistent. You can damage the bowl if the agitator is hitting the bottom and if the agitator isn’t positioned properly in the bowl, your ingredients will not get mixed thoroughly. You can refer to the operator’s manual for adjustment instructions.

It’s also recommended that you have your mixer inspected by a service provider annually as a proactive means of equipment maintenance. Taking care of heavy-duty kitchen equipment with regular maintenance will reduce your expenses in the long-term and extend the life or your equipment in your correctional foodservice operation.

Made For Corrections Mondays – Sentry Series Spork

Today’s edition of Made For Corrections Mondays is all about the Sentry Series Spork. This is a truly unique piece of flatware that offers a safer way for inmates to eat. The Sentry Series Spork is made from a soft plastic that can be bent without breaking and it will return to it’s original shape. Because it cannot be broken, inmates cannot sharpen the Sentry Series Spork into a weapon.

If you have any questions about our Sentry Series Spork, or other Cook’s Brand products, give us a call at 800-956-5571 or visit us online at cookscorrectional.com. We can also assist you in finding the best heavy-duty kitchen equipment and supplies for the correctional kitchen.

What can you do with a Tilt Skillet?

The Tilt Skillet or Braising Pan is one of the most versatile pieces of correctional kitchen equipment available. With the capacity to saute, grill, fry, steam, or braise, these multitasking dynamos are all about helping institutional kitchens do more with less. We recommend them when you have limited space because one tilt skillet can be used to steam, grill and even to fry foods.

Below is a quick demonstration of the Vulcan V-Series Tilt Skillet. We recommend Vulcan equipment because it has proven itself many times over in correctional kitchen applications throughout the years as highly durable and long lasting heavy-duty kitchen equipment.

If you’re interested in learning more about tilt-skillets or other Vulcan Foodservice Equipment, give us a call and we will be happy to assist you. We have access to their full line of commercial kitchen equipment and are fully trained on their product line.

Made For Corrections Mondays – Rite-Size Servers

Happy first day of Autumn and another Made For Corrections Mondays. This week’s edition features our Rite-Size Servers. These portion control serving utensils come in seven sizes to accommodate most anything on your correctional menu. We have 2,3,4,6,8,10 & 12 oz servers. Each Cook’s Brand Rite-size Server is a different color to make it easy to visually identify if the right size is being used on the tray assembly line and the capacity is marked clearly on the handle. In this video Jeff Breeden, CEO of Cook’s, tells you how these servers are Made for Corrections.

Visit Cook’s online – The leader in correctional kitchen equipment and supplies.

Made for Corrections Mondays is a video series featuring a variety of foodservice kitchen equipment and supplies and highlights how they are Made for Corrections. All the videos are short and informative.

Be sure to check back next Monday to learn the unique challenges facing jail and prison foodservice operations and the corresponding Cook’s Brand product solutions that are Made For Corrections.

New Multi-terrain Mobility™ Carts

Lakeside introduces their new heavy duty utility cart with features that could revolutionize the utility cart as we know it.  The unique articulating handle design on these carts allows for the maximum leverage with heavy loads over all types of surfaces.   The 42” handle height is ergonomic for utmost leverage and easier push/pull maneuverability. If you need two-person guided transport for challenging outdoor use, you can take advantage of the dual-handle design included on this cart.

These mobility carts are equipped with rugged casters, two rigid and two swivel with brake. The large wheels roll smoothly over thresholds and uneven surfaces. Casters are 6″ or 8″ pneumatic.

The rugged design on these stainless steel carts feature durable U-frame welded construction, reinforced top shelf, and a 700 lb. total load capacity. The shelves have edges on three sides to hold cargo securely while providing easy loading and unloading. They are built to carry the heaviest cargo loads across rough terrains and long distances making them an ideal cart in the correctional environment.

Lakeside set out to build a cart that would allow operators to transport items across a variety of terrains easily and improve efficiency, under the toughest conditions.  And that’s exactly what they did.  They plan to offer this option on their full line. To learn more about these carts, you can view the spec sheet or call Cook’s at 800-956-5571 for additional details.

Made For Corrections Mondays – Mini Spork

Welcome to another edition of Made For Corrections Mondays with Jeff Breeden. This week, you’ll be introduced to the Mini Spork, a unique ‘little’ eating utensil designed to flow through a 3″ waste pipe. It will have you saying, only in corrections. Click below to learn more.

Made for Corrections Mondays is a video series featuring a variety of foodservice kitchen equipment and supplies and highlights how they are Made for Corrections. All the videos are short and informative.

Be sure to check back next Monday to learn the unique challenges facing jail and prison foodservice operations and the corresponding Cook’s Brand product solutions that are Made For Corrections.

Welcome to Made for Corrections Monday

We’ve been in corrections for over 20 years, and so have many of our customers. It’s always interesting; maybe even amusing, when someone who isn’t in the industry finds out that you specialize in correctional foodservice. The first question is often something like – how is that a specialty? I like to respond with the obvious”picture yourself in a confined area with several inmates using very sharp knives.” It is fun to watch the dawning of awareness in their eyes and then the questions about how you address the unique challenges of the correctional kitchen begin; like sharp knives and inmates to start.

That’s what Made for Corrections Mondays is all about. This new series will introduce you to a variety of correctional foodservice kitchen equipment and supplies and highlight how they are Made for Corrections.

In these videos Jeff Breeden, CEO of Cook’s, will demonstrate kitchen products that help solve a challenge that is unique to corrections. Usually these product will help you improve security and safety or they are made to outlast inmate abuse. But some items have very specific backstories, like a spork that is designed to be flushed down a toilet and not cause an overflow. All of the videos are quick and informative.

We’re glad to have you join us for Made for Corrections Mondays. And if you have a product suggestion, question or a challenge in your facility that you need help solving, send an email to cmeneou@cooksdirect.com or give us a call at 1-800-956-5571. Thanks for watching and be sure to come back next week for another edition of Made for Corrections Monday.