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Re-outfitting "Dream Camp Kitchen?"

Printed From: Foods of the World Forum
Category: Other Food-Related Topics
Forum Name: The Tools of the Trade
Forum Discription: A place to discuss pots, pans, appliances, crockery, utensils and gadgets.
URL: http://foodsoftheworld.ActiveBoards.net/forum_posts.asp?TID=5137
Printed Date: 21 November 2018 at 11:49


Topic: Re-outfitting "Dream Camp Kitchen?"
Posted By: Karl
Subject: Re-outfitting "Dream Camp Kitchen?"
Date Posted: 11 October 2018 at 18:15
Short version of the story is that my family accidentally and unexpectedly re-inherited a large family farm turned into a scout camp in Missouri.  It was badly neglected and is very distressed but has an exceptional commercial style kitchen and large hall.  Walk in and standing freezers, grain grinder, gas grill, dishwasher, mixer, deli slicer, etc.......
Many of the pots, pans, utensils, and stuff that could easily walk off have.  I found a few large aluminum pans hidden and misused around the property but it needs restocked.  The water lines were allowed to freeze so new lines need buried (deeper) to the kitchen (and shower house). 
I'll try to post a few pictures soon.
2 groups are fairly excited about renting the camp and one (SCA) has a trailer full of their own cooking gear.  Both groups have lost other sites recently and want to rent as early as this November.

What all would you recommend restocking with and where are the best prices? 

Aluminum pots?  Cast Iron?  Stainless?  Utensils?  How big?  https://www.agrisupply.com/cast-iron-cooking-supplies-utensils-kitchen-accessories/c/6200000/pgnum/1/  ? 

I went shopping and to some auctions on my recent visit but found surprisingly little cookware let alone big cookware.  It was really a treat working on the old farm-turned-camp and I am excited about getting it up and running.  My sister is living there and doing most of the work.  Her rough plan is to turn it into a wedding/event venue since those seem to rent well in that area.  These groups wanting to rent it is just a bit of a windfall since they are looking for more rustic sites than most weddings or Church retreats might want. 



Replies:
Posted By: TasunkaWitko
Date Posted: 12 October 2018 at 08:49
This looks like a great opportunity to put some of your historical skills to work!

Brook probably knows much more about this than I do, but if I were in your shoes I'd try to get as many things as I could that would "do for now" and then slowly work in plans to convert to something rustic and historical; Dutch ovens, spiders etc. If there's a blacksmith in the area, you could probably get some really nice pieces made.

I might be getting a little carried away with the idea, but it's something to think about. People often want to travel back in time a little when they are camping.

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Posted By: pitrow
Date Posted: 12 October 2018 at 09:02
While Ron's idea has merit, most of the scout camps or other camps I've ever been to the chow hall is run like a restaurant, so the guest wouldn't see the cookware anyway.

Do you have a restaurant supply type company close? If so, I'd go there and see what you can find.


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Mike
http://lifeinpitrow.blogspot.com/" rel="nofollow - Life in PitRow - My often neglected, somewhat eccentric, occasionally outstanding blog


Posted By: TasunkaWitko
Date Posted: 12 October 2018 at 12:03
Good point - if we're talking large groups, then "living history" might not be very practical.

Another option: check with some restaurants in the area; they might sell off equipment as they get new stuff. Not ideal but it could be a huge money saver, if that is a priority.

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Posted By: Karl
Date Posted: 12 October 2018 at 13:52
IF I ever get home for a waking minute I'll post some pictures.  This is really a visual project. 

I am on the same sheet of music about more historical cookware like cast iron.  Maybe, someday, even a clay oven.  https://www.youtube.com/watch?v=i0foHjPVbP4  There is a large outdoor pavilion right outside and it has two very large charcoal style grills (maybe 6'x6') but the bottoms are rusted through and need thicker replacements. 

However, any potential wedding or other mundane renters, caterers, and even SCA cooks would probably appreciate regular stainless and aluminum cookware.   If there is a good, cheap, restaurant supplier near St. Louis I could not find them.   I found some grilling utensils which are "good enough for now." 

Image result for commercial mixer
There is a mixer like this but I have never used one.....  Can these knead dough? 
Image result for commercial dishwasher
The dishwasher looks pretty much like this one. 
Image result for commercial stove
The stove is similar to this but only has 4 burners and the grill needs some serious scrubbing. 

https://www.acacamps.org/resource-library/state-laws-regulations/state-regulations-missouri

What do regular people eat at wedding receptions?  What cook books and other reference books should be there? 




Posted By: Karl
Date Posted: 12 October 2018 at 21:15
uploads/202/charcoals.jpg - uploads/202/charcoals.jpg


Posted By: Karl
Date Posted: 12 October 2018 at 21:22
uploads/202/dishwasher.jpg - uploads/202/dishwasher.jpg

uploads/202/freezers.jpg - uploads/202/freezers.jpg

uploads/202/icemaker.jpg - uploads/202/icemaker.jpg

uploads/202/kitchen_field.jpg - uploads/202/kitchen_field.jpg

uploads/202/mixer.jpg - uploads/202/mixer.jpg

uploads/202/slicer.jpg - uploads/202/slicer.jpg

uploads/202/stove.jpg - uploads/202/stove.jpg

uploads/202/walkin_freezer.jpg - uploads/202/walkin_freezer.jpg





Posted By: HistoricFoodie
Date Posted: 13 October 2018 at 22:08
Karl, re: the KitchenAid, it depends on the model. They can all mix dough, but the model type determines how much at one time. Among those three tools, the paddle and hook are what are used for dough making. The paddle is for initial mixing of ingredients, and the dough hook---well, the name says sit all. 

KA rates them by the number of cups of flour. But those figures are, shall we say, optomistic at best. KA says, for instance, that my Pro 6 model can handle up to 12 cups of flour. Realistically, anything more than 8 puts a decided strain on the motor.  

For your purposes, I would consider the Pro 7. It ain't cheap. But, if you're making bread for a crowd, you need the capacity. 


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But we hae meat and we can eat
And sae the Lord be thanket


Posted By: Karl
Date Posted: 14 October 2018 at 16:32
Originally posted by HistoricFoodie HistoricFoodie wrote:

Karl, re: the KitchenAid, it depends on the model. They can all mix dough, but the model type determines how much at one time. Among those three tools, the paddle and hook are what are used for dough making. The paddle is for initial mixing of ingredients, and the dough hook---well, the name says sit all. 

KA rates them by the number of cups of flour. But those figures are, shall we say, optomistic at best. KA says, for instance, that my Pro 6 model can handle up to 12 cups of flour. Realistically, anything more than 8 puts a decided strain on the motor.  

For your purposes, I would consider the Pro 7. It ain't cheap. But, if you're making bread for a crowd, you need the capacity. 


http://foodsoftheworld.activeboards.net/uploads/202/mixer.jpg
This is mixer already there.  I did not think to see how big the bowl is or if the data plate says what size it is.  I do not recall a dough hook but I didn't dig that deeply. 


Posted By: HistoricFoodie
Date Posted: 14 October 2018 at 22:14
Karl,

That Hobart is all you'll need for any mixing chores. It is, in fact, what the Kitchen Aids are based on.

What you have is one of the smaller commercial mixers. I don't know, exactly, what the capacity is. But the motor is strong enough to mix anything you can fit in the bowl. in terms of dough.

If it doesn't have a dough hook, I recommend you bite the bullet and can one for it. I can't quite make out what the tool behind the unit is, but I suspect it is, indeed, the hook.  A paddle would be a useful tool, but, for the dry ingredients at least, that whisk will serve. 

I'm concerned about the double sink, though. In most locales, health regulations require a triple sink in a commercial kitchen. Check with the local board of health to see what's required.

In a normal procedure, all three are used. The first sink holds the cleaning compound plus water. Second is a rinse tub. And the third holds sanitizer. 

For commercial food handling, cookware has to be air dried, and you might want to look into racks for that purpose.  Their are other nuances, and at least one person should have a food-safety certificate. ServeSafe is, in most jurisdictions, the certifying organization, and you might want to check out their website. 


-------------
But we hae meat and we can eat
And sae the Lord be thanket


Posted By: Karl
Date Posted: 15 October 2018 at 12:00
Originally posted by HistoricFoodie HistoricFoodie wrote:

Karl,

That Hobart is all you'll need for any mixing chores. It is, in fact, what the Kitchen Aids are based on.

What you have is one of the smaller commercial mixers. I don't know, exactly, what the capacity is. But the motor is strong enough to mix anything you can fit in the bowl. in terms of dough.

If it doesn't have a dough hook, I recommend you bite the bullet and can one for it. I can't quite make out what the tool behind the unit is, but I suspect it is, indeed, the hook.  A paddle would be a useful tool, but, for the dry ingredients at least, that whisk will serve. 

I'm concerned about the double sink, though. In most locales, health regulations require a triple sink in a commercial kitchen. Check with the local board of health to see what's required.

In a normal procedure, all three are used. The first sink holds the cleaning compound plus water. Second is a rinse tub. And the third holds sanitizer. 

For commercial food handling, cookware has to be air dried, and you might want to look into racks for that purpose.  Their are other nuances, and at least one person should have a food-safety certificate. ServeSafe is, in most jurisdictions, the certifying organization, and you might want to check out their website. 


I wondered about the two hole sink too since three section sinks are such a big deal here in Juneau but this is a big kitchen with other sinks like this one:
http://foodsoftheworld.activeboards.net/uploads/202/icemaker.jpg
There is also the fancy dishwasher which may or may not matter.  I found the pdf of the MO HSS food handling guide but it may be a while before I muddle through reading it. 
http://foodsoftheworld.activeboards.net/uploads/202/dishwasher.jpg
This is an outside view of the hall, pavilion, & kitchen:
http://foodsoftheworld.activeboards.net/uploads/202/kitchen_field.jpg


Posted By: Karl
Date Posted: 15 October 2018 at 12:02
Notice the sad, empty, pot hooks above the sink.  :-( 


Posted By: Karl
Date Posted: 15 October 2018 at 12:12
http://foodsoftheworld.activeboards.net/uploads/202/stove.jpg
Are there any "magic tricks" or specialized cleaners to reconditioning grills like this?  Just a Scotch Brite and elbow grease? 



Posted By: pitrow
Date Posted: 15 October 2018 at 12:32
Originally posted by Karl Karl wrote:


Are there any "magic tricks" or specialized cleaners to reconditioning grills like this?  Just a Scotch Brite and elbow grease? 



Do you know what kind of material the griddle is? If it's steel you could probably hit it with a grinder and then reseason, or something like these grill stones, which are essentially blocks of pumice, and a lot of elbow grease to get it cleaned up.
- https://amzn.to/2NFtujH


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Mike
http://lifeinpitrow.blogspot.com/" rel="nofollow - Life in PitRow - My often neglected, somewhat eccentric, occasionally outstanding blog


Posted By: HistoricFoodie
Date Posted: 15 October 2018 at 13:58
I'd think of anything as aggresive as grinding to be a last resort. Instead, try this: warm the flattop and coat in with a thin layer of oil. Then go to work with grill stones. That should lift the worst of it.  Follow up with hot water, detergent, and---you guessed it---grill stones. You might have to do that two or three times.

Any restoration work will depend not so much on cleaning tools and ingredients but elbow grease. 


-------------
But we hae meat and we can eat
And sae the Lord be thanket


Posted By: Karl
Date Posted: 15 October 2018 at 15:53
Thank you both.  Searching for a grill stone led to this:
https://www.centralrestaurant.com/Grill-Brick---4-inWx8-inLx3-1-2-inH-c101p28848.html?st-t=google_shopping_269-630&gclid=EAIaIQobChMIgInFrLaJ3gIVUoh-Ch1x3QQpEAQYBSABEgKeyfD_BwE

This comes from a commercial distributor:  https://www.centralrestaurant.com/Cookware+Supplies-sn81.html 


Posted By: Karl
Date Posted: 23 October 2018 at 16:29
IF anyone happens to run across a used deal on pans like
Image result for commercial stainless pans
Please let me know.

Also, asking anyone with experience working in a commercial kitchen, how do you clean to make sure that you pass any local inspections?  I was planning "death by bleach", moving everything to get in every corner, then enough Pinesol to cover the bleach a bit.  Are there more tricks of the trade?
I have been a kitchen slave in a few camp kitchens over the decades and none of them exactly impressed me with their cleanliness or were even as clean as old Army mess halls but we would like to do better. 


Posted By: HistoricFoodie
Date Posted: 24 October 2018 at 08:19
There are companies that specialize in restaurant and hotel sanitation products, Karl. IIRC, the big name in the industry is Eco-Lab. But I'm sure there are others.

-------------
But we hae meat and we can eat
And sae the Lord be thanket


Posted By: MartyRose
Date Posted: 03 November 2018 at 17:53
Hi Karl! I was a member of this forum a few years ago. I came here tonight looking for my favorite pizza recipe because my Foods of the World books are sadly, long gone and I knew it was here.

I ran across your post and re registered just because of your post. I'm a banquet chef. I ran camp kitchens for 10 years. I've done hundreds and hundreds of banquets, weddings. You name it. I've fed it. Seriously. I was in just about all aspects of the business for more than 30 years. My parents were restaurant owners & caterers before me

That's a 12 quart Hobart. It'll do a lot of things but it depends on what you want to do.

I'd like to know if I can offer you any guidance with your project. Sounds like a lot of fun!


Posted By: MartyRose
Date Posted: 03 November 2018 at 17:56
Correction: 30 quart Hobart. Oops!🙄


Posted By: MartyRose
Date Posted: 03 November 2018 at 18:28
Yes. You can fix your grill.

You can buy both grill screens and grill blocks. The blocks are kinda messy but will tear down the damage faster. Once you get your grill in shape, stop using the blocks.

To clean a grill, buy above blocks or screens and a device to hold the screens. You'll get the best price if you go to a restaurant supplier but they can also be found on Amazon.

Heat your grill to 250-300 degrees Fahrenheit. Pour a liberal amount of vegetable oil on it and wait a couple of minutes for the oil to heat. Wearing heat proof gloves, take your block or screen and place on the grill. Using a reasonable amount of pressure and both hands, push the screen or block to the back of the grill in a straight line, then pull it back towards you. Move your tool over the width of itself and repeat. Keep repeating until you have scrubbed the entire surface of the grill.

When finished scrubbing, using a squeegee,or a wide putty knife, scrape the oil and debris into the trap. Wipe the grill down with a rag that's reserved just for this purpose. Store the rag with your grill tools for future use. Empty the trap.

This process may need to be repeated several times to bring the grill back to a non stick surface. It also needs to be repeated every time you use the grill.Cleaning a grill is a real pain in the butt but when they're clean, it's like cooking with magic.

Hope this helps!


Posted By: Karl
Date Posted: 05 November 2018 at 17:56
Originally posted by MartyRose MartyRose wrote:

Hi Karl! I was a member of this forum a few years ago. I came here tonight looking for my favorite pizza recipe because my Foods of the World books are sadly, long gone and I knew it was here.

I ran across your post and re registered just because of your post. I'm a banquet chef. I ran camp kitchens for 10 years. I've done hundreds and hundreds of banquets, weddings. You name it. I've fed it. Seriously. I was in just about all aspects of the business for more than 30 years. My parents were restaurant owners & caterers before me

That's a 12 quart Hobart. It'll do a lot of things but it depends on what you want to do.

I'd like to know if I can offer you any guidance with your project. Sounds like a lot of fun!


I would appreciate any guidance.

The rough, tentative plan is to restore, clean, and reequip the kitchen first.  My sister is the one actually living there and she has in mind running the farm/camp as a party/wedding venue.  She has begun collecting an album type book full of wedding photographers, musicians, preachers, etc...  The hope is to add caterers and chefs for the renters to select.  From what I have found so far, Missouri seems to have some very lenient laws for camp cooking so the renters may be fine saving money and cooking for themselves. 
My hope is to find enough replacement pots&pans for someone to walk in and use.  At least one group that wants to rent the site for larger events has their own trailer full of cookware so they will be able to use it sooner.  Hopefully the camp will be rentable by spring, maybe May-ish. 
The farm/camp was neglected for years and abandoned maybe 6 years ago.  It could be in worse shape but it is taking a tremendous amount of work.  Fortunately one large self insured group called Amtgard has shown up with a dozen workers and done some serious brush clearing in hopes of using the site this month.  Yeah, they will get a bargain price for their work. 



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