Deer food plots are gaining in popularity every year. Many farmers who hunt have the luxury of using their equipment and know-how to plant food plots. But what about us city slickers who don not even know what a cultipacker is? We want in on the action too.

Even though I’m a city slicker, I can tell you that creating a deer food plot is not as hard as you might think.
In this article I am going to share with you how you can easily create your own little deer magnet for next hunting season with out using any power equipment.

Here is a short list of the tools you will need.
-Hand held tank sprayer or backpack sprayer. Opt for the backpack type, you can thank me later.
-Spade shovel and small hand shovel
-Steel come-along rake
-Metal leaf rake
-Good hand saw for cutting trees and branches. Sierra tooth blades work best.

So where do you start and when? Assuming you have a good little location picked out, about 1/8 acre, that is not in a wide open area with no nearby cover for deer, and is not too sandy, the first thing you should do in the spring is take a soil sample with your hand held spade shovel. Take enough soil from about 4 different spots in your plot to fill a quart size ziploc bag. Bring it somewhere to have it tested for growing brassicas and clover. If you skip that step, you will be sorry when it is too late. You can thank me later for that too.

When the grass and weeds in your future deer food plot get to about 8 inches tall, you want to spray your whole plot with Roundup concentrated herbicide. Mix about 8oz per 1 gallon of water in your backpack sprayer. About 4 weeks later spray your plot again with the same mixture. By now all the vegetation should be dead and lying on the surface. Just leave it all lay there.

Around the first week of August spray it for a third time. You will now have a weed-free seed bed. Now use your come-along rake and leaf rake to remove all the dead debris. Up until now things have been pretty easy. This next step is the toughest. Try to recruit a couple friends or relatives to help you loosen the surface of the bare dirt with come-along rakes, hand-held cultivators, garden weasel, or spade shovels. Hint: when you are done loosening the surface to about 1-2 inches in depth, check to see if there are any real soft spots where you could dig up some that dirt and throw it around the rest of the deer food plot for added depth of the loose soil.

Now after your required applications of lime and fertilizer, you are ready to plant your seed. Of course, if you have the ability to use a rototiller in your plot instead, go for it.

By: Randy Vanderveen

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Restaurant equipment shopping is a challenge, even for buyers from well established venues; for a new restaurateur hoping to break into the local restaurant business, it is a task that promises headaches, huge expenditures, and overall a time consuming errant.

Restaurant equipment buyers in Sydney are fortunate that they do not have to undergo these pains other restaurateurs will suffer.

Home to the some of the best restaurant equipment suppliers, bargain hunters on the lookout for upscale and high quality restaurant supplies will easily find bargain basement prices coupled with a stunning selection of top of the line gear choices. High volume cooking equipment, industry specific cookware, elegant uniforms, sleek glassware, stylish utensils, and professional bar ware are competing for the discerning buyer’s attention.

Some suppliers even boast a used restaurant equipment section which promises amazing bargains for the start up restaurateur on a shoestring budget, there you will find well maintained, modern restaurant equipment. There are convection ovens — such as a used four tray BAKBAR E32M-A25 — which includes a three months part and labor warranty, POS machines, fryers, chicken rotisseries, and a host of other necessary products.

Purchasers of restaurant equipment and other catering supplies who sign up for a first time account with the better catering equipment websites are eligible to receive between 10 and 25% off! This feature adds great value to the transaction and is part of the online functionality and automation of the shopping experience.

Moreover, the various companies online presence makes the goods affordable and available to astute restaurateurs from all across the Australia, and since the freight companies most often used — Couriers Please, Clipper, Hunter Express, TNT, and Mail Corp. — are known to provide an inexpensive yet meticulous delivery service of the ordered catering or restaurant supplies, outfitting a restaurant suddenly becomes a lot easier.

By: Lesley Komlos

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Having traveled all over the country in an RV years ago, we have retained a love of cooking in the great outdoors. To this day, we would rather cook outside then in, even in the winter with snow on the deck. In fact, my son is now in the process of designing a gourmet outdoor cooking area, complete with fireplace so we hardly ever need to cook inside again, even in the cold, not that I am a gourmet, but it sounds good.

But remembering back in the day when we saw the country in a travel trailer, I know it can be much more enjoyable to cook outdoors if you give it a little thought and preparation. When you are in your kitchen and need a certain utensil, just open the drawer and there it is. But if you have not planned your outdoor cooking equipment well, you are just out of luck or you have to run back inside for your outdoor cooking utensils.

So the first thing you need to do is to is try to think of everything that you could possibly need and then cross off your list anything you can do without.

Planning Will Make Cooking Outdoors More Enjoyable

Outdoor cooking equipment, can range from a fully equipped luxury outdoor kitchen with built-in barbecue equipment (you don’t have to worry too much about not having the proper utensils then), to, as we did for many years, cooking on a charcoal grill out on the deck without any fancy outdoor cooking equipment at all. In the last case, you might find it easier to do most of the preparation inside before you start to cook. This keeps what you need to a minimum.

There are some things that are a must, like tongs, long handled spatula, and of course, the charcoal, lighter fluid and matches. A nice serving plate and a chef’s apron are nice but not absolutely required.

Not Required, But Helpful

If you want to get a little fancier, you can always just add a little mesquite wood to the fire, giving whatever you are cooking a delightful, smokey flavor. And then, something a little more basic, such as aluminum foil, will make your life much easier, especially if you are cooking fish, certain vegetables, etc. Though, what I do, is make little individual packets of vegetables, potatoes and spices. A little olive oil or cooking spray on the tin foil works great. Those I can make beforehand, whether we are cooking on the deck or going for the day to the Great Smoky Mountains National Park.

Which reminds me, a jug of water and some soap for clean up can come in really handy unless you are sure there will be running water wherever you are going. Though normally, the parks have, not only a grill, but also water to clean up. So that really cuts down on things you must take.

All in all, if I have to cook, I would rather do it outside. And it’s always nice to have the latest and greatest outdoor cooking equipment, but even if you don’t, so what? Outdoor cooking is great anyway you do it.

By: Dorothy Santoro

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Every tradesman or woman is only as good as his or her tools no matter the industry that his trade happens to reside in. However, it is more important in some industries than others. Catering is one such industry. Without the right catering equipment there is no way any caterer can do his or her job. There is much more to it than just making food and throwing it in an oven. In fact, it is a true art and, as a result, a vast array of components is needed to complete any job to a high standard.

Caterers equipment is not only used by individual caterers that travel to provide food for conferences, weddings, funerals and other similar events but is also widely used in the food industry from the top to the bottom. Supermarkets that provide fresh food will need catering equipment, as will retailers than specialize in a certain type of food, such as bakers and confectioners. Restaurants also use it, as do coffee shops and sandwich shops. In fact, anywhere that serves fresh food of some sort will need various pieces of catering equipment to stay in business and/or provide for those needing food at various times of the day (schools, hospitals and so on).

Catering equipment enable those preparing food to do their jobs but also ensures that all possible health and safety standards are met because it prevents cross contamination. There is a huge range of items that could be used for this purpose, from chopping boards to knives to bowls to serving trays. All of these are commonly used every day in catering establishments, but there are also items that are specific to certain areas of the industry as well. For example, you would be unlikely to find a wok in a bakers but would find it in a fast food restaurant. You would also be unlikely to find an icing bag in a bakery but may find one in a cake shop. The catering equipment that is needed therefore varies from outlet to outlet. As such, it is essential to find a good supplier!

All catering equipment should be effective and enable you to do your job more efficiently. It should also be cost effective and hardwearing. It is therefore important to find a reliable provider and supplier that you can trust, which is where Die-Pat comes in. No matter what your catering equipment needs, we can fulfill them.

By: Nick Rinylo

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A restaurant’s equipment is one of its important investments. That is why you have to take care of them and observe proper maintenance and checkups. There are lots of measures that you can do in order to preserve their value and maintain its good condition. Here are some preventive maintenance tips that you can follow to ensure that your restaurant equipment will last far longer.

Commercial ovens are one of the most common equipment that your restaurant should have. These can be deck ovens, countertop ovens, conveyor ovens, convection ovens, char-broilers, and barbecue roaster ovens. These ovens should be maintained by wiping out spills from the oven cavity daily. Failure to do this can form rust and corrosion to the oven cavity as well as increase the possibility of fire hazards.

Walk-in coolers and freezers are restaurant equipment used to provide longevity to your food and maintain their freshness. To ensure utmost efficiency, you have to keep the doors closed when they are not in use. If the doors are left open for a long period, there will be ice build-ups on the evaporator coils and these can cause various cooling problems.

Steam tables and warmer wells require the immersion of the heating element in water at all times. It is important that the water level in the well should never drop to a level where the immersed element will be exposed because this can cause early signs of failure. These heating elements should always be kept clean and free from mineral build-up in order to prolong the life of your restaurant equipment.

These are just some of the most common restaurant equipment that you can have for your business venture and their corresponding maintenance measures. There is still a lot to be included in the list such as air conditioning, heating system, and ice machines. Just like the ones mentioned above, these should also be maintained regularly to ensure their efficiency.

By: Kristy Annely

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Different types of bakery equipment are required for starting a bakery. Buying the correct equipment for any business is important, and it is even more critical in the bakery trade. There are some points to remember when buying new bakery equipment.

It is essential that the equipment that you plan to buy be well supported by the manufacturer; without the equipment, you will regrettably one day be out of business. Always make sure that the companies you intend to buy the bakery equipment from have a 24-hour service and that you are covered during the after hours under your warranty period (typically about 12 months) so that you can turn to them in times of emergencies. In this way, you needn’t be tied up during times of unexpected repairs. Companies that don’t offer parts and 24-hour labor during the warranty period are usually far, far cheaper, as the night labor is the most expensive. There are also companies that save you thousands by offering breakdown loan equipment to customers. In other words, if your equipment has to undergo some major repairs, the company gives you a temporary replacement.

Remember that a good product is never the cheapest, and that the most expensive is never the best. Always compare the prices of well-known brands before buying any equipment. There may be some great exhibitions worth a visit when buying bakery equipment. There are usually some specials and discounts at these exhibitions that can be taken advantage of. It is always better to take the information from your existing equipment, including its age, condition and make, along with you when attending exhibitions; some brands are greatly sought after by second-hand dealers.

By: Eddie Tobey

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Used restaurant equipment is appliances that have been used in restaurants and which have been refurbished for use once again. Running a restaurant business is not an easy undertaking. It requires lots of effort and time in order to push through with the plan. And, of course, you have to consider your finances. Do you have enough funds for your proposed business? If you do not have, then you have to take some measures in order to save from costs. And one of the things that you can consider is by looking into used restaurant equipment.

With the continuous increase in prices of brand new restaurant equipment these days, it certainly makes a lot of sense to buy used models. If you are looking for better quality restaurant equipment that lasts longer but you do not have a huge budget, used restaurant equipment is a good option for you. Many manufacturers nowadays produce high performance restaurant equipment. However, you still have to consider a lot of things before buying one.

One of the things that you should consider is the cost for repairs in case your used restaurant equipment starts malfunctioning. The problem with buying used equipment is that you can never see the most important components. So, there is no way that you can effectively inspect the inside of the equipment such as the refrigerator and the air conditioning system.

Buying used restaurant equipment can have both advantages and disadvantages. It is important to weigh the pros and cons carefully before investing in equipment.

By: Kristy Annely

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Different bottled water equipment is manufactured by various companies. They facilitate the convenient storage and effective cooling of water. Hence, for bottled water, the equipment is necessary. The different features add value to the purchase and make it really worthwhile.

The requirements for bottled water are myriad. Each one possesses different features. There is an inclined automatic bottled water filing equipment. The nozzle spacing is completely adjustable through the top screw. The container height can be adjusted from 1 to 16 inches. The nozzle stroke adjustment is from 0 to 8 inches. The gating cylinders entry and exit are adjustable, sideways, in all directions as well as inside and outside the cylinder. It functions with the help of plastic and glass containers. It does not require a change of parts for different containers. An air filter-regulator and safety lockout valve is included. The spacing and additional bottle control is obtained by flow controls, mounted on the air gating cylinders.

The other type is the automatic shrink bundler. This is economical and the high-energy shrink tunnel uses re-circulated air. It functions as an energy-saving insulation. The gravity film feed eliminates the use of electric motors and controls. This product is very versatile. It is known to package collations of round, rectangular and oblong-shaped containers, without the use of expensive trays. The apparatus can be easily moved and requires low pressure for sealing the jaw.

Another type is the automatic in-line water bottle capping machine. In this equipment all contact parts are stainless steel. It is completely adjustable for caps from 8 mm to 110 mm diameter. It has a 32-inch diameter feeding disc-ramp assembly. The other equipment includes unscrambling tables, capping machine manuals and vertical wraps around automatic labeling machines. All the additional equipment and adjustments enhance the overall use of the product.

By: Elizabeth Morgan

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Starting the process of establishing a restaurant will definitely take much more than dreamy thinking and some recipes. Your efforts of planning and organizing will be required in this extended process of putting together a program for your restaurant success. You’ll undoubtedly need the appropriate real estate location, brick and mortar building, plenty of startup funds and a nice tidy sum invested into restaurant equipment. Of course, I’m only scratching the surface but you definitely will need a heavy investment in equipment. One of the big questions will be, do you look at both new and used restaurant equipment for sale.

Getting your restaurant equipment and extensive supplies together will be a simply tiresome process at the least. You need to find out whether your budget will allow for a certain level of equipment that will be sufficient for your requirements. One of the easiest ways to start getting into the process will be searching online given our new information age. You no longer have to necessarily look locally for your equipment since it will be a major investment so the cost effectiveness of traveling to go a certain range of miles in getting the equipment you need may be warranted.

It might be helpful to start searching through available products offered by food service equipment establishments that have the items you need. You also could have a good chance of finding quality used restaurant equipment that will suit your requirements but would also be cost effective. Going this route could actually save you quite a lot of money that you might better invest into other areas of your new restaurant store. Too many times, restaurant owners don’t think about one thing or another that ends up costing more than what their budget allows. Having that available money after purchasing used equipment with good-quality might be better than getting new items that use up your budget.

The equipment you will likely need will include items like coffee dispensers, dishwashers, bar equipment, refrigerators and freezers, restaurant furniture, and numerous other items that will slowly drain your budget. Of course, it really depends on how large and what type of your restaurant will be as to what equipment you will need. However, assuming that most people want to keep their restaurant going for as long as possible, good-quality equipment even if it’s used will obviously be the best route long-term.

By: Kent Smithson

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Having the proper tools and equipment for a particular task may mean the difference between a job well done and one done incorrectly. Depending on your level of cooking, professional chef or home cook, could determine the quality you purchase.

Many states require that food service operations use only NSF-certified equipment. NSF stands for National Sanitation Foundation. NSF standards reflect the following requirements:

1. Equipment must be easily cleaned.
2. All food contact surfaces must be nontoxic, nonabsorbent, corrosion resistant, and nonreactive.
3. All food contact surfaces bust be smooth.
4. Internal corners and edges must be rounded and smooth; external corners and angles must be smooth and sealed.
5. Coating materials must be nontoxic and easily cleaned; coatings must resist chipping and cracking.
6. Waste and waste liquids must be easily removed.

I would think that the majority of people reading this article, including myself, wouldn’t have a clue about NSF-certified equipment in their kitchen, unless you are in the food service business.

One category of equipment is hand tools. These would include a vegetable peeler, zester, spatulas, whisks, and knives. Knives are the most important hand tool. Good-quality knives are expensive, but will last a long time if cared for properly. The metals generally used for knives are carbon steel, stainless steel, high-carbon stainless steel, and ceramic. A few of the styles of knives are chef’s knife, utility knife, boning knife, paring knife, cleaver, slicer, and butcher knife.

Another category is measuring devices. These include scales, measuring cups, ladles, thermometers, and timers.

Cookware should be selected for its size, shape, ability to conduct heat evenly, and overall quality of construction. The metals used in construction are copper, aluminum, stainless steel, and cast-iron. Other materials are glass, ceramics, and plastic for food storage. Nonstick coatings may be applied to many types of cookware.

Types of processing equipment are slicer, mandoline, food chopper, food processor, blender, immersion blender, mixer, and juicer.

The heavy equipment would include your oven, stove, refrigerator, dish washer, and grill for outdoor cooking. Their quality depends on your budget. Having the most expensive equipment won’t do you any good if you can’t afford to buy good food.

By: Bob Boeck

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