This is a list of potential restrictions and regulations on private ownership of slot machines in the United States on a state by state basis. State Legal Status Alabama: Class II machines legal Alaska: All machines legal Arizona: Machines 25 years or older legal: Arkansas: All machines legal.
- Police Radio - Almost every time officers pulls somebody over or make contact with people on the street they use their radio to let dispatch know one or more of the following: their current location, what they are doing, check license plates, run background checks, whether or not they need additional units, and so on. The radio or handheld.
- You're right if you think slot machines are programmed to do certain things. Wrong if you think those things are even vaguely like deciding it's time for a jackpot, holding back because folks have been winning, or producing some near-misses to coax more cash from a player's fanny pack when the credit meter runs low.
One of the most common questions I am asked is, 'Does this piece of equipment need to go under a hood?' The question is as common as the surprise to finding out how expensive commercial hoods are. The most direct answer to the question is, 'It's up to your local inspector.'
There are a few rules of thumb though. If it is gas powered equipment, it has to be ventilated. If you are producing grease laden vapor, it has to be ventilated. Basically, if you are cooking anything other than bran muffins in your childhood Easy Bake Oven it has to go under a hood or be direct vented.
This has opened the ventless cooking market wide open. The technology keeps getting better and better. Schools, and businesses, are always looking for ways to have remote food service areas where they can provide quality food quickly. That's where these ventless cooking units come in handy and a ventless dish machine can round out your entire operation.
STEAMER
Most traditional steamers are required to be under a hood; at least a condensate hood. They also typically require a water line and a drain. There are also very few exceptions to the requirement of a water filtration system. Today there is microwave technology for steaming that doesn't require any of the above.
One example is the Menumaster Steamer Oven (MSO) by ACP. This microwave technology allows for product to steam 4 times faster than traditional steamers. Quality isn't compromised either as proteins are tender while vegetables are crisp. These units hold (2) 4' deep full size hotel pans and can be stacked to double the volume in the same physical footprint. They do not require a water line or drain which means you avoid de-liming hassles of traditional steamers. It also accepts USB flash drives to transplant recipes providing consistency from location to location. Since the unit doesn't take a direct water line it doesn’t need a drain, water filtration system, nor does it require the de-liming process of traditional steamers.
This MSO is ideal for virtually any application. The unit produces enough power and holds enough product it can be used in the main kitchen. This foot print is also perfect for operating in a kiosk or other remote location. The microwave technology eliminates the requirement for a hood so it can be used anywhere.
Specific Example:MOS Video
CONVECTION
The price, expense, maintenance, and footprint of traditional hoods have really excelled microwave convection technology. Catalytic Converters allow these units to operate without a hood. There are many companies now providing MicroTech options.
TurboChef still leads the way with multiple lines for various applications and products. MerryChef provides a quality competitor product from which customers can choose. Ovention is a new design with its own advantages in its loading and unloading design.
We have replaced entire Pizza Oven Decks with a Turbo Chef Oven and increased volume while also improving the quality of the finished product. MerryChef is quickly becoming the product of choice for small diners, café's, and coffee shops. Either work well for schools who are using kiosks as well. The Ovention Oven is showing to be a bartender’s best friend and works well in C-Stores.
Specific Example:
DEEP FRYERS
Perfect Fry now provides a deep frying option which does not require a hood. It's quick, easy, an virtually odorless. Considering it produces 3 lbs of product at a time (and can do 2 products at once) it is perfect for C-Stores, Cafés, Bars, Kiosks, and other like operations. It's also used well as a counterpart to any of the above pieces of equipment.
Specific Example:Perfect Fry Info
VENTLESS HOOD
Your operation may require, or you may want, a full line. Wells Bloomfield is a company that provides full ventless cooking lines. The equipment under the hood must be electric but you receive all the benefits of a full line. These are perfect for locations that can't have hoods, are too difficult to put hoods into, remote locations where inspectors require hoods, etc.
Specific Example:Wells-Bloomfield Ventless Line Info
DISH MACHINE
Now that there are options for ventless dish machines you can operate your entire facility without traditional ventilation. These Dish Machines do require an extra amount of time in the run cycle. The process of reducing the vapor to water before the cycle completes can add as much as 1 minute to your run time. This can lead to a considerable increase in labor depending upon your operation.
Specific Example:
Champion Ventless Dish Machine Info
Insinger Ventless Dish Machine Info
Other options are available for each piece of equipment but these are some of the more common. Consultations are required to ensure ventless technology will work for your application, volume, menu, and operation.
Your menu and volume will help determine whether ventless technology will work for you or not. None of these units are particularly good for baking though; especially fresh baking. The ovens also aren't made for raw protein; you should have a cooked protein which needs to come up to temp. Although, a simple change in your purchasing method can will allow you to continue with your same menu.
If you are looking to do fresh baking, cook raw proteins, and/or do mass volumes, you should go with a hood. The hood will provide more flexibility and ease of production. If you are willing to adjust your menu/product to meet the requirements of ventless cooking you can create a quality product, quickly, and expand your revenue possibilities. Ventless cooking allows you to be more mobile by producing product in remote locations.
(There are other factors that calculate into your decision such as, but not limited to: purchasing price, operating cost, maintenance, location ability, volume, etc. I will be more than happy to expand and consult if you want more information)
SO WHAT?
So what do I need for my operational needs?
- Your menu and volume will determine your ventless possibilities
- Operations with massive volume and/or complicated menus typically should have a traditional line with traditional ventilation
- Most ventless cooking technology will produce a more consistent product in a more timely fashion
- Not every location is able to use traditional hoods
- Not every operation is able to use ventless technology
- Your local dealer will be able to help determine what is best for your needs
Please add your examples, comments, and/or questions.
One of the most common questions I am asked is, 'Does this piece of equipment need to go under a hood?' The question is as common as the surprise to finding out how expensive commercial hoods are. The most direct answer to the question is, 'It's up to your local inspector.'
There are a few rules of thumb though. If it is gas powered equipment, it has to be ventilated. If you are producing grease laden vapor, it has to be ventilated. Basically, if you are cooking anything other than bran muffins in your childhood Easy Bake Oven it has to go under a hood or be direct vented.
This has opened the ventless cooking market wide open. The technology keeps getting better and better. Schools, and businesses, are always looking for ways to have remote food service areas where they can provide quality food quickly. That's where these ventless cooking units come in handy and a ventless dish machine can round out your entire operation.
STEAMER
Most traditional steamers are required to be under a hood; at least a condensate hood. They also typically require a water line and a drain. There are also very few exceptions to the requirement of a water filtration system. Today there is microwave technology for steaming that doesn't require any of the above.
One example is the Menumaster Steamer Oven (MSO) by ACP. This microwave technology allows for product to steam 4 times faster than traditional steamers. Quality isn't compromised either as proteins are tender while vegetables are crisp. These units hold (2) 4' deep full size hotel pans and can be stacked to double the volume in the same physical footprint. They do not require a water line or drain which means you avoid de-liming hassles of traditional steamers. It also accepts USB flash drives to transplant recipes providing consistency from location to location. Since the unit doesn't take a direct water line it doesn’t need a drain, water filtration system, nor does it require the de-liming process of traditional steamers.
This MSO is ideal for virtually any application. The unit produces enough power and holds enough product it can be used in the main kitchen. This foot print is also perfect for operating in a kiosk or other remote location. The microwave technology eliminates the requirement for a hood so it can be used anywhere.
Why Do Police Allow Gas Stations To Run Slot Machines Near Me
Specific Example:MOS Video
CONVECTION
The price, expense, maintenance, and footprint of traditional hoods have really excelled microwave convection technology. Catalytic Converters allow these units to operate without a hood. There are many companies now providing MicroTech options.
TurboChef still leads the way with multiple lines for various applications and products. MerryChef provides a quality competitor product from which customers can choose. Ovention is a new design with its own advantages in its loading and unloading design.
We have replaced entire Pizza Oven Decks with a Turbo Chef Oven and increased volume while also improving the quality of the finished product. MerryChef is quickly becoming the product of choice for small diners, café's, and coffee shops. Either work well for schools who are using kiosks as well. The Ovention Oven is showing to be a bartender’s best friend and works well in C-Stores.
Specific Example:
DEEP FRYERS
Perfect Fry now provides a deep frying option which does not require a hood. It's quick, easy, an virtually odorless. Considering it produces 3 lbs of product at a time (and can do 2 products at once) it is perfect for C-Stores, Cafés, Bars, Kiosks, and other like operations. It's also used well as a counterpart to any of the above pieces of equipment.
Specific Example:Perfect Fry Info
VENTLESS HOOD
Your operation may require, or you may want, a full line. Wells Bloomfield is a company that provides full ventless cooking lines. The equipment under the hood must be electric but you receive all the benefits of a full line. These are perfect for locations that can't have hoods, are too difficult to put hoods into, remote locations where inspectors require hoods, etc.
Specific Example:Wells-Bloomfield Ventless Line Info
DISH MACHINE
Now that there are options for ventless dish machines you can operate your entire facility without traditional ventilation. These Dish Machines do require an extra amount of time in the run cycle. The process of reducing the vapor to water before the cycle completes can add as much as 1 minute to your run time. This can lead to a considerable increase in labor depending upon your operation.
Specific Example:
Champion Ventless Dish Machine Info
Insinger Ventless Dish Machine Info
Other options are available for each piece of equipment but these are some of the more common. Consultations are required to ensure ventless technology will work for your application, volume, menu, and operation.
Your menu and volume will help determine whether ventless technology will work for you or not. None of these units are particularly good for baking though; especially fresh baking. The ovens also aren't made for raw protein; you should have a cooked protein which needs to come up to temp. Although, a simple change in your purchasing method can will allow you to continue with your same menu.
If you are looking to do fresh baking, cook raw proteins, and/or do mass volumes, you should go with a hood. The hood will provide more flexibility and ease of production. If you are willing to adjust your menu/product to meet the requirements of ventless cooking you can create a quality product, quickly, and expand your revenue possibilities. Ventless cooking allows you to be more mobile by producing product in remote locations.
(There are other factors that calculate into your decision such as, but not limited to: purchasing price, operating cost, maintenance, location ability, volume, etc. I will be more than happy to expand and consult if you want more information)
SO WHAT?
So what do I need for my operational needs?
- Your menu and volume will determine your ventless possibilities
- Operations with massive volume and/or complicated menus typically should have a traditional line with traditional ventilation
- Most ventless cooking technology will produce a more consistent product in a more timely fashion
- Not every location is able to use traditional hoods
- Not every operation is able to use ventless technology
- Your local dealer will be able to help determine what is best for your needs
Please add your examples, comments, and/or questions.