Welcome to BCL Restaurant Supply!
BCL Restaurant Supply is the Midwest’s largest supplier of food service equipment. For over 40 years, BCL has been helping businesses in the restaurant and commercial foods industry save money on the purchase of the equipment and supplies they need. BCL invites you view to our 60,000 sq. ft. showroom full of Restaurant Equipment, Supplies and Furnishings, which is also available to view online. Our showroom store is open Monday-Friday from 8:30 AM-4:30 PM and the second Saturday of the month from 10 AM – 2 PM. Our inventory changes daily as we buy and sell high quality pre-owned restaurant equipment! Working within a tight budget? Trade in your existing restaurant equipment and use the proceeds towards our showroom items. Buying or selling your restaurant equipment has never been so easy!
Contact us today to see how our proven platform of buying and selling commercial food service equipment can help you save money on the restaurant equipment and supplies you need!
Local, National, and Global Delivery
2 Convenient Ways To Shop With Us!
BCL Restaurant Supply is your complete partner in the commercial food industry. We provide new and pre-owned equipment for hotels, schools, churches, banquet centers, bars, clubs, grills, casinos, event venues, country clubs, residential care facilities, hospitals, governmental agencies and any food service business you can think of!
- http://bclrestaurantsupply.com/wp-content/uploads/2016/05/NRA-Show-2016.jpgNRA Show 2016 Review
Over the weekend, we took a drive to Chicago to attend the 2016 National Restaurant Association (NRA) Show at McCormick Center. While the free food and massage chairs contributed to an amazing time at the show, let’s face it, the NRA Show is about the equipment. It’s where restaurant operators, and in our case restaurant equipment resellers, go to find the latest gadgets, devices and equipment that will help restaurant’s profits go through the roof. In this post, I will go over some highlights of this year’s show. (more…)
- http://bclrestaurantsupply.com/wp-content/uploads/2016/05/ice-splash-drink-2560x1600.jpgIce, Ice, Baby (BCL Ice Machine Guide)
Commercial ice machines form a critical link in the chain of operation in a restaurant or commercial kitchen. Ice machines can also be one of the largest expenditures in your budget, so choosing a unit that works for your particular needs and situation is vitally important. And now that the warm summer months are here, the time of year you are most likely to buy a new ice machine are upon us. This guide is intended to help you choose the ice machine that’s right for you. (more…)
- http://bclrestaurantsupply.com/wp-content/uploads/2016/04/18005918_xxl.jpgCommercial Convection Ovens
What is a convection oven?A commercial convection oven is a free-standing unit that uses an internal wall-mounted fan to distribute hot air around the interior chamber. This method of heating reduces cooking times as it eliminates any cold air bubbles surrounding food items. And unlike conventional ovens, large batch recipes cook more evenly throughout, due to the efficient heat distribution. This efficient piece of equipment has proven to be an indispensable appliance for many commercial kitchens including bakeries and high-volume catering operations. Models are available in half or full sizes with single or double deck designs. (more…)
- http://bclrestaurantsupply.com/wp-content/uploads/2016/04/commercial-refrig-4-guide.jpgChoosing the Right Commercial RefrigeratorWhen it comes time to buy a new reach-in refrigerator or freezer for your business, you’ll notice there are more than a few options out there. It isn’t always easy to choose new restaurant equipment, but we’re here to help with that. Here are 3 tips for picking out just the right commercial refrigeration unit for your kitchen.(more…)
- Griddle Me This. The Secret to finding the Right Griddle Revealed
Let’s say you walk in to your local greasy spoon diner and order pancakes, eggs, bacon and a burger (it was a long night. Don’t judge!). Chances are pretty good that your food is being prepared on a commercial griddle. Commercial griddles are an invaluable piece of restaurant equipment. In addition to your breakfast bounty, they can cook chicken, sausage, breads and buns with ease by transferring heat from a metal plate directly into the food product. When choosing a griddle, there are two types of griddle plates you can choose from: thin and thick.
Thick PlatesThick plates range from 1″ to 1-1/2″ thick. Thick plates distribute heat more evenly and are less likely to warp. While thick plates require more energy to bring up to the desired temperature, they will retain heat longer. Thick plates are ideal for heavy-duty operations, such as 24-hour diners. They are also ideal for institutions and schools where frozen foods are more likely to be prepared and need more even heat distribution to cook properly.
Ready to Buy?Check out our online inventory here to find a huge variety of griddles and other quality pre-owned restaurant equipment, furnishings and supplies. Have a question? Call us at 618-274-4112 to speak with one of our helpful Pre-Owned Specialists. Happy griddling!
- Fryers: Should You Scrimp or Splurge?
Let's talk fryers. With stainless, you’re probably not going to hurt your bottom line by having a less-than-beautiful finish on your sink. However, with fryers, saving money up front could very well mean losing money in the long run. When we talk fryers, we’re really not having a conversation about fryers at all, instead we need to talk about oil. Your fryer is going to last a long time; your oil is not. Therefore, when thinking about value, you want to think about oil since it’s going to be replaced far more frequently. The top destroyer of oil is heat - which is necessary to fry. Some have said lowering the temperature of oil just 10 degrees will double the life of your oil (Source: General Filtration). [pricing_table] [pricing_column title="Feature Item"] [pricing_row]Dean SR162GN[/pricing_row] [pricing_row][/pricing_row] [pricing_row]75lbs Natural Gas Deep Fryer[/pricing_row] [pricing_footer link="http://sales.bclrestaurantsupply.com/cgi-bin/mnlist.cgi?bclrs/2034"]Check It Out[/pricing_footer] [/pricing_column] [/pricing_table] So what’s the difference between an $1,000 and a $5,000 fryer? Many things, but mostly the consistency of the heat put into your oil. Most of the time, economy fryers’ thermostat will have a 20-30 degree variation, most premium ones will be within 3 degrees. This means that when you set your oil at 350, an economy fryer may have it at 320-380, a premium will be 347-353 degrees. Remember how that 10 degree difference can double the life of your oil? You see where I’m going with this... Let me show you a comparison between two fryer’s oil costs:, an economy Vulcan LG400 vs a premium 1VK45C. Here’s what I’m assuming:
- Your oil costs $1/lb
- With an economy fryer, you’re changing the oil twice a week.
- With the higher end 1VK45C, you’ll be changing the oil once a week.
- We’re only talking about heat and oil, I’m not factoring in any of the other money-saving features like gas savings or longer warranties on the 1VK45C
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