Top 4 Best Record Players You Muck Check Out

By the time, the record player gradually creates the confidence for consumers and becomes their favorite product. Nowadays, it appears many modern devices as MP3 players which are quite popular. However, most of people still want to listen to their music on the record player. This product is still manufactured, bought and sold on around the world. Therefore, if you are a DJ or you are beginning to get into vinyl on the first time, you should buy a value record player. The first, it has to be a reliable product and easy to maintain. Thus, we will introduce to you about 4 the best record player which is based on your demand.

Audio – technica AT-LP120 USB

Audio – technica’s AT-LP120 owns a directive drive turntable which allows connecting to other devices (like iPod or computer) by USB or the same objects. This is a usable product when you want to listen to both your old record and digitize it for stopping listening or backups. It has parts with fewer movements but it is able to vibrate and create noise. The AT-LP120 USB is a semi-clone which is used to be popular, Technics SL-1200MK2. In addition, this product has the suitable price-only $250 when you can own a value record player. You easily toggle the turntable in forward or vice versa. Moreover, you can also control slider on the side (+/- 10% -20%). The speed is chosen 33/45/78 RPM. It is noticed that its aluminum disk is nice and the turntable can move without more vibration. The USB’s output easily connects to your computer anywhere that you like.

Rega RP1

It owns modern style and the turntable has attractive design. All is aimed to consumers who care about the shape as well as function. Rega RP1 is designed with a belt-driven turntable for those who enjoy stereophonic sound. People think that the audiophile equipment is usually combined with the Rega RP1 whose price will be pretty expensive. However, it is not true. You are able to buy in stores only $435. There is a quality product because its table is made of phenolic resin which has the high durability. In addition, it owns a low vibration feature. You can adjust speed by your hand with belt-driven motor; especially, this product has the longevity. Therefore, you needn’t to be anxious about replacing parts.

Technics SL – 1200KM2

This product owns “wheels by steel”. The Technics SL – 1200KM2 (and later, MK3, MK4, and MK5) is designed with the sharp turntable. Since it is released in 1978, DJs, musicians, broadcasting stations or even music lover use it. This record player has low vibration because of the magnetic direct-drive motor. In addition, it controls +/- 8% pitch and chooses modules with the speed 33/45 RPM. Of course, you can remove the dust cover and slip mats. Although SL – 1200s have ceased production about the technology, you can still find in order to purchase with price - $600. With this product, you are able to disassemble so as to maintain or repair.

Pro-Ject Debut Carbon

The Pro-Ject Debut Carbon is designed with a beautiful style. This product owns the accurate belt-driven turntable with a nice disk. Carbon Debut which has a carbon fiber and the low vibration motor change cartridges each other. It is also combined with a great deal of colors. Moreover, it has the dust cover which can remove. The body is made from MDF. Its disk is steel. Although this product owns this durability, its price is quite suitable – only $400 you can own the best record player by yourself.

Home Canning for Food Preservation

With uncertain economic times and unusual weather earth events, it appears home canning and food preservation are making a comeback. Gone are the days when you can assume your local grocery store will have whatever you need when you need it. Katrina showed us the unimaginable when Mother Nature wreaks havoc. Any collapse of the monetary system would shut down transportation and public facilities. Food shortages are already a contributing factor to the rising cost of food and with increasing wild weather could get worse. The skills of yesterday will determine who is prepared for such events and who isn’t. Getting back to the basics will mean your family will have food to eat when you need it.

Making what my family calls “Chicken Spaghetti” was always a special treat growing up. Hours of preparation and slow aromatic simmering went in the making of this family traditional meal. I remember my mother carefully selecting her jars of tomatoes that she had canned the year before. She canned her tomatoes whole and always had plenty for the various meals she prepared. They were included in everything from stews and vegetable soups to her delicious “chicken spaghetti”. Along with her rows of canned tomatoes would usually be green beans as well. Rows of beautiful golden peaches cinnamon flavored apples, pickles, jellies and jams lined my mother’s pantry. My father loved hot green peppers so we always had numerous jars of various pickled peppers. There many other vegetables and fruits my mother preserved by freezing. There was always fresh frozen creamed corn, various peas and okra in ample abundance. These were the traditional means of preserving food back in the day. That is the day before grocery stores were made so convenient. Sure, Mom always went to A&P to get her staple items such as milk, sugar, flour and such, but the vegetables were either canned or fresh. A garden was always grown every year to supplement the vegetables. Meat was bought in bulk such as buying the pig or cow and having it butchered. Hunting wild game and fishing was popular and also supplied us with more variety. This was the traditional approach to supplying your family with food.

With farm crops being devastated by unusual weather and food prices on the rise, food preservation and home canning are a buffer against the inflation. Canning food is a simple process that just takes time and patience to accomplish and give you the rewards of life should any natural disaster occurs. Self-sufficiency starts with you and being prepared is always a good thing while prices are relatively affordable, now is the time to prepare and start by learning home canning for food preservation.

Tips: If you want to preserve food quickly and efficiently, you should find yourself a best pressure canner. That's what most of the world's customers recommend.



There are several ways to get food in bulk if you don’t happen to have your own garden. Your area should have a local farmers market that sells to the public and garden vegetables are always plentiful and sold by various venders. Buy extra food at the grocery store sales. Visit your local Chamber of Commerce, talk to neighbors or ask local produce stands about local farmers coops. Here is a link that may help in finding growers in your area.

The Latest Models Of Pressure Cookers

There is a lot of pressure cooker now being offered with lots of interesting features and that just requires plugging into a wall outlet. As you walk the trade shows and scan the magazines, take the literature and Tearsheet the ads to build a file of the type of best pressure cooker for you to sell.

Then, be alert to the needs of your customers. Show them what you have and make a sale or two. Our distribution system is blessed with an extensive network of trained service centers, the manufacturers offer excellent short and long-term warranties and an 800 number is often available for quick response to questions.

Pressure cookers fall into the category that was once considered primarily heavy equipment. Only a couple of models available could be lifted by just two people. Now the Instant Pot of the models offered allows an establishment of any size to enjoy the substantial benefits of neat transfer by pressure.

The pressure cooker was stacked with two compartments. Two compartments could be stacked above a self-contained electric or gas-fired boiler. Those big units were fast, used little energy compared to other types of food preparation, and were labor efficient because the standard cafeteria size pans could be processed in and out of the compartments and transferred directly to the serving line.

Pressure cooked food

The method preserved the nutrients. The color of vegetables was brighter and the flavor much fresher. Electric pressure cooker and pressure cooker/canner are widely used.


It was logical, therefore, for the large-compartment-type steam cooker to be specified in the kitchens designed to meet the needs of the federal school lunch program. However, the women hired to work in these new kitchens were more than likely the mothers of the children they were feeding and had not necessarily been trained in the use of heavy equipment.

The large compartment doors were heavy and had to be dogged shut much as a hatch in a submarine is closed. And, a gauge that showed pressure with a red danger line was staring them in the face. "No thank, you," was the cry, as the compartments became storage places and the food was cooked in pots on the stove just as it was at home.

Some special, smaller models were designed specifically for the chore of defrosting frozen food products or prepared entrees. It was discovered that if the steam--instead of filling the compartment under pressure--was aimed directly onto the food product, it would defrost the product much faster.

As pressure, which is simply water turned to a gas, touches the cool food, it condenses back into water and leaves a thin layer of moisture on the surface. This "boundary" layer insulates against efficient heat transfer. By directing the steam onto the food the layer is being continually swept away.

The steam is continually forced onto the compartment through jets aimed at the food and then condensed back to water and drained away. Since there is no pressure, there is no need for hand wheels to dog down the door with safety interlocks on the steam supply and no need for pressure gauges.

With this new breed of pressure cooker, the door can be opened at any time to peek at, poke, stir, add, or remove the food. It has now become a major kitchen appliance for all size establishments. A single compartment is usually designed to hold three of the standard 12 by 20 by 2-1/2-inch cafeteria pans. Smaller size pans can be set on racks and more than one food can be prepared at the same time with no concern about flavor transfer.

The first pressure cooker offered was a two-compartment unit, for a total of six pans, with a self-contained steam generator installed in the cabinet below.

Most models blast the pressure cooker across the pan locations through orifices for a jet action. One manufacturer utilizes a fan mounted vertically in the back of the compartment to cause a forced convection action similar to that used in convection ovens. With either design, it is the continuous generation, forced motion of the steam around the food and the condensing of the spent steam into drain water that completes the cycle.

All is not roses, however. There is one major factor that you and your customer should be aware of before selecting a best pressure cooker of any size: steam cookers use a lot of water. The water provided by the municipal supply may be treated so that it is potable or safe to your health, but it could be hazardous to any equipment that uses it. Water quality varies from one geographical area to another but it must be assumed to be harmful to water-intensive equipment such as pressure cookers, as well as ice makers, dishwashers, and coffee makers.

There are three ways to cope with the pressure problem.

1. First, you can follow the manufacturers' recommended procedure for cleaning and de-liming on a basis as regular as is needed.
2. Second, you can treat the water before it gets into the kitchen system. Those companies who specialize in water treatment systems usually provide a service to test the quality of the water being used at the establishment.
3. Final, the choice can then be made as to whether to install a treatment system or follow a regimen of cleaning procedures.

The boilers in pressure cookers can be "blown down" to flush out unwanted sediment on a regular basis. Other machines have filters built in to help the situation. Access to the water chamber may be made available for washing. One of the three-pan countertop models simply heats the floor of the compartment and flows water into it to generate the pressure. Any sediment which is left at the end of the day is easily wiped out.

Conclusion:

The popularity of pressure cooking continues to rise and the selection and quality of the equipment now available is better than ever. On the market today there are many types of pressure cooker such as: Instant Pot IP 7-In-1 and All American 921, they are the best pressure cookers that many customers use the information.

Frozen Roasts Give Better Yield, Taste With Cooking Bag

Paul Summers, president of G & W Packing Company of Chicago has developed such a strong relationship with some of his customers that when he throught he had a good product for them, he asked them to test it to see if it was really right for them.


The product was a meat roast using a nylon film oven cooking bag as a packaging material and the customers were Chicago area hospitals customers Summers called on with regularity.

Developing relationships

The relationship has developed over the years by Summers meeting his customers needs. One way of meeting the needs of his customers has been by holding seminars on meat management, covering the proper methods of cooking and handling meat. His seminars have no sales ptich, only identifying him and his company as sponsors of the all-day events.

Getting the most our of the food dollar has been a constant theme. Hospitals, especially, have to control their costs. They're very receptive to any good ideas to hold expenses down.

While Summers has been holding seminars as sales tools for more than 20 years, through G & W and other companies, his is the only meat packing company in Chicago currently putting on such events.

Seminars can be excellent sales tools, as long as you try to be objective and teach people. We operate on the idea that if you help people, they'll come back to you.

Economical cooking

• We also believe, and have convinced our customers, that the most economical way to cook roasts is by slow cooking in a cook-in-bag. A cood-in-bag product was tried 25 years ago,' he continued, "but it wasn't successful. It was really a sealed bag rather than a continuous sleeve and gave the meat a steamed taste.
• I feel the time is right for a cock-in-bag product since great improvements have been made. Summers said he had been looking for the best product to use for his frozen packaged roasts, and found that although there were many available, he was having a hard time finding just the right one. 
• We saw Reynolds Oven Film at a trade show and decided to give it a try. One of our customers had also seen the Reynolds product and told us about it. It turned our to be just what we were looking for. The oven film is actually a continuous sleeve which can be cut to any length. By sealing both ends, different foods can be cooked together in the same oven without odor or flavor transfer. 
• Summers and five Chicago hospitals tested the oven film and came up with cooking procedures that best fit their specific needs.

Better yield

Through the hospitals tests, we found a 6 percent better yield is possible by following our procedures and slicing the roast cold, holding and then finishing up cooking. That can mean a savings of up to 75 cents a pound. By cooking the roast at a lower temperature for a longer time and holding it in the bag, the meat doesn't dry out. It gives more servings and stays tender.

Summers said hospital chefs like using a product which comes ready to cook with little or no preparation time. Foodservice personnel also like the oven film package because there is little splashing and spilling so pans and ovens stay cleaner, according to Summers.

Restaurant Installs Propane Grills at No Cost

The best propane grill is designed to help you improve productivity and energy savings. Last February, proprietor Paul Fretz added an Energy Saver electronic gas control system from Custom Electronics Inc and Pa.

The attitude of most cooks, and surprisingly, a lot of restaurant owners out there, is that gas is cheap. The cooks turn their equipment on in the morning and let it roar all day and night. The Energy Saver system is installed in the propane grill gas supply line. It consists of a standalone controller, an electronic main solenoid valve, a bypass valve, and a remote activation button.

When the Energy Saver and the propane grill are turned on in the morning, the controller opens the main solenoid valve, admitting gas to the grill until it reaches normal operating temperature. The device is equipped with a preset, timed shutdown cycle that maintains full gas flow for six minutes. Then a potentiometer-operated timer located in the controller closes the main gas valve and diverts the flow through a mechanical ball valve that is set manually and restricts flow to 20 percent--just enough to keep the burners warm. When the propane grill is needed, the cook hits a button that interrupts the timer sequence and restores full gas flow. Timer cycles vary with the type of propane grill and food cooked, but the user can program the timer from two to 10 minutes. Once the full flow sequence is initiated, it takes approximately 20-30 seconds for grill to reach full cooking capacity. This warm-up time also varies. Indicator lights on the controller inform the cook what mode the system is in. In addition to gas bill savings, the retrofit has other benefits. By firing the propane grill based on demand.

The retrofit also mitigated a safety problem. At full fuel the propane grill can reach temperatures of up to 800 degrees F. Access to the propane grill surface is gained through a large louver-type drawer that is raised and lowered by the cook. Prior to the retrofit, the drawer's handle would get very hot and inexperienced cooks sometimes burned themselves. The retrofit has eliminated this problem and also significantly cut down on food waste from scorching. During a run, a cook can walk away from a steak for a couple of minutes. The unit will automatically shut itself down and we don't have to throw the steak away.

Conclusion: He installed an Energy Saver electronic gas control system to the restaurant's upright, the propane grill. The restaurant's yearly fuel consumption is expected to decrease by 36.1 million Btu, corresponding to utility bill savings amounting to $2,640. The gas control sytem caused a decrease in the kitchen's heat and protected cooks from getting burn

Weber’s New Gas Grills Due at Hardware Show

Weber comes to this year’s Hardware Show armed with a new gas grill series, called Spirit, designed as a lower-priced alternative to its highly successful Genesis line. In addition to being lower-priced, the new series is smaller than Genesis-series grills, and offers a step-down opportunity for consumers and retailers.

Mike Kempster, vice president of marketing and sales for Weber, said the Spirit models should help Weber continue the strong sales growth the company enjoyed last year. He said sales in the Genesis series were "nearly 40 percent over last year.” The Spirit comes in two sizes: the 500, with a suggested retail price of $369; and the slightly larger 700, carrying a suggested retail price of $399. Both come in several colors and either natural gas or LP. They will be shipping to stores in November or December.

Meanwhile, the Palatine, Ill.-based company said it has expanded its consumer advertising budget this year, andis running television spots in addition to print ads. We’ve increased our advertising budget by at least 50 percent. We found a method of reaching the public [television advertising] that works. We’d been using strictly magazine ads for the past few years, but we returned to TV last year to make more people aware that we make gas grills. I’m not saying that’s directly responsible for our growth, but it works.

Weber’s growth–domestic sales are up nearly 19 percent over last year–was helped by television support, and by a consumer trend toward higher-quality and higher-priced grills. Our lowest-priced charcoal grills are about even with last year, but the new Performer series has been a tremendous success. So much so, in fact, that we sold every one we make. One of the major expansions for next year will be greater factory capacity to make enough grills.

The Performer, introduced last year, is a step up from traditional kettle grills. Set in movable cart and complete with Weber’s standard features (porcelain-on-steel surface, Tuck-Away Lid Holder, the grill retails for about $230, fairly high for an ever-expanding charcoal grill category. Our kettle grills begin at higher price points [than most other grills]. We really don’t make any moves to differentiate from our competitors. We won’t make a product that’s painted instead of porcelain-enameled or one that’s difficult to assemble.

Kempster added the moves Weber is making in its charcoal line are designed to give the consumer and retailer greater ease in selecting from different price points. We’re adding new features to our One-Touch and Master-Touch charcoal grills, to give the consumer and retailer greater difference between good, better and best. For retailers, it’s important so they can select the products that suit their clientele better