We need the available space in your kitchen not the dimension of your current refrigerator.
“My dryer plugs in, so it’s electric.”
Actually, all dryers plug in. An electric dryer runs on a 220 volt outlet. I tell my customer who are unsure that this plug would be quite large, similar to the size of your fist. A gas dryer DOES plug in! This is just a 110 volt outlet to operate the control panel. You would then also have a gas shut off behind the dryer.
“My doorways are standard width.”
If only the world was that kind. There is no such thing as a standard doorway. We have to be particularly careful with this in the Cleveland area where some of the homes are over 100 years old. The doors are often too narrow to get some of the larger appliances into the space desired. If needed, doors can been taken down to maximize space but it can still be tight!
“I have a dishwasher in my kitchen now so any new one will fit.”
Wrong. We always have to pay special attention to the height of the opening. In some cases, people have installed new flooring in front on the dishwasher which shortens the opening. This will deter an install from getting the current dishwasher out or getting the new one in.
“I don’t want convection in my oven because I’ve never used it before.”
All ovens that have a convection bake setting also has a traditional bake setting! Even if you have convection, you do not have to use it.
“I have a 30″ cooktop in granite counter tops, show me what will work.”
I’d love to! But, I don’t know the dimensions of the cutout in your beautiful counter tops. Without having the dimensions underneath your cooktop, we can not 100% point you towards a cooktop that you would not have to cut the counter to make fit.
I’m sure the list could go on. Since we are not buying appliances on a daily basis there can be a lot of details over looked. It is our job at Snow Bros to make sure we guide you in the right direction and ask all the right questions. Feel free to hit us with all of your silliest questions!
“Replace Filter” light on? We know this can be annoying, but is it really time to replace the filter? As you may know, these filters are not cheap! Most of them range from $45-$55 (ouch) so we want to use them as long as possible.
The refrigerator manufacturer wants us to buy as many filters as possible within the life of our refrigerator. They recommend replacing the filter every six months. Regardless of how much you have actually used the water dispenser, that light will come on to tell you to buy a new one.
We recommend you press the “reset” button and keep using that bad boy! The purpose of a water filter is to remove the sediment and impurities from our ice and water. If there are only a couple of people in the household and the dispenser is not being used frequently, we can get far more than six months! You will know it is time to swap out the filter when the water dispenser starts to turn to a trickle, the ice production is slow or you have noticed a funny smell to the ice/water. This simply means that the sediment the filter has been working so hard to keep out of you water has begun to build up and is no longer allowing the water to flow through. An old water filter can also lead to ice maker and water dispenser issues.
You’re in luck! We here at Snow Bros. want you to have clean water AND save money! We stock all brands of water filters and will be happy to help you find what filter you need for your model of refrigerator. As an added bonus, since we’re so excited about our water filter blog post, we are offering 10% off select Whirlpool water filters! Stop by sometime soon to talk water filters with us!
Looking for a solution to vent your cook surface on an island or peninsula application? In today’s video resident install specialist, Jason Myers, takes us through some of the highlights and versatility of the new Best Cattura downdraft. Live here on our showroom floor to test out!
Check out our most recent commercial shown above. The video highlights the newly expanded, interactive showroom. Our new displays unveil the mysteries of induction, steam and convection cooking in action! Come in today to test drive some appliances!
The staff here at Snow Bros. would like to welcome our newest staff member, Mike Matej. He is a veteran in the appliance industry and we are all very eager to learn and grow with him. Here are a few words from the man himself:
“Mr. Mike Matej here. As a member of the appliance retail industry for over 40 years, I have seen it all. Most recently, the closing of my former employer, B&B Appliance. I worked at B&B Appliance for 15 years. Throughout my time with B&B I was able to develop strong relationships with members of the community. As sad as I am to see the company say goodbye, I would like to welcome all past and future customers to come see me at my new place of employment, Snow Bros. Appliance. With my new family at Snow Bros. I am able to carry on serving the customers I have been for so many years. We are all about family here and I find it important to keep supporting the local independent.”
Nothing defines a high-end kitchen like one of these beefy ranges! With large handles, big knobs, heavy-duty grates and high BTU output burners, the robust pro-range has become the centerpiece of the kitchen.
Industrial style ranges started gaining ground in the 1980’s when homeowners were looking for larger, more powerful ranges that had restaurant style add-on’s such as grills and griddles. The size of these units, especially the depth, was an issue. The industrial range was not designed for residential use so they got extremely hot. Fast forward to about 1988 when Viking came out with the “Pro Style Solution” range that was shallower and better insulated so it wouldn’t burn down your kitchen.
The pro-ranges of today deliver between 15,000 and 25,000 BTU’s of burner power while also offering a low simmer option gentle enough to melt butter or chocolate and even handle delicate sauces. These units come in a wide array of sizes starting as small as 24″ wide, all the way up to 60” wide units. The larger the unit, the more options you available. Such as an indoor grill, griddle, French top or additional burners. Once you make the jump to a 48″ unit or larger you pick up two ovens or possibly a steam/convection oven and warming drawer.
Majority of these units are available in all gas or a dual fuel. Dual fuel offers you the gas cook surface and electric oven. However, the dual fuel does come at a premium. Any one of these units is going to set you back anywhere between $4,000.00 to $19,000.00. We currently have the Thermador, Wolf, Jenn-Air, Miele and GE Monogram units hooked up live for customers to “test drive”. The Dacor, Viking and KitchenAid brands are also on display. Come on in, take a look and ask your salesperson to show you how they operate!
Written by Rick Ritt, Builder Sales Specialist
Coming soon…Proper Ventilation for your Cook Surface.
We are gearing up for Cinco de Mayo! Here is a delicious enchilladas recipe from the Thermador kitchen.
Olive oil for dish
4 skinless boneless chicken breast halves
(about 1¼ pounds), boiled, chopped
4 cups grated Monterey Jack cheese, divided
1 cup plus 2 tablespoons chopped fresh cilantro
1 7-ounce can diced green chilies
1 tablespoon ground cumin
Salt and freshly ground black pepper
2 tablespoons (or more) olive oil
12 6-inch corn tortillas
1 28-ounce can green chile enchilada sauce
1 7-ounce can salsa verde
¾ cup sour cream
Preheat oven to 400°F. Oil 13×9-inch baking dish.
Place cooked chicken, 2 cups cheese, 1 cup
cilantro, green chilies, and cumin in bowl. Stir to
blend. Season to taste with salt and pepper. Heat
2 tablespoons olive oil in heavy large skillet. Fry
tortillas in batches (do not crowd) until pliable, a
few seconds on each side, adding more oil to
skillet as needed. Transfer tortillas to plate.
Bring enchilada sauce and salsa verde to simmer in
same skillet. Spoon 1/4 cup of sauce into prepared
dish. Quickly dip tortillas into remaining sauce (do
not overdip or tortillas will fall apart). Divide chicken
mixture among dipped tortillas (scant 1/2 cup per
tortilla). Roll tortillas up, enclosing filling. Place
enchiladas, seam side down, in prepared dish.
Stir sour cream into remaining sauce. Pour over
enchiladas. Sprinkle with remaining 2 cups cheese.
Bake until enchiladas are heated through, 25 to 30
minutes. (Can be prepared up to 2 days ahead. Cool,
cover, and refrigerate. Reheat before serving.) Garnish
with 2 remaining tablespoons cilantro and serve.
In newly built homes with hoods over 400 CFM, there is a new code dictating air replenishment. Although this code has been on the books for a while, there are inspectors now enforcing it on both remodels and new construction.
“OHIO Building Code 1503.4 Makeup air required. Exhaust hood systems capable of exhausting in excess of 400 cubic feet per minute ( 0.19 m3/s) shall be provided with makeup air at a rate approximately equal to the exhaust air rate. Such makeup air systems shall be equipped with a means of closure and shall be automatically controlled to start and operate simultaneously with the exhaust system.”
WHY DO WE NEED MAKE UP AIR
Newer energy efficient, “tight” or “green” homes are air tight so outside air won’t find a way in to replace exhausted air, as opposed to older draftier homes. So what happens is your house depressurizes. Hood vents can’t push out air, because there is no air in your home to replace it.
HOW TO FIX THE PROBLEM
You simply need air to replace the exhaust. Back when I was specifying ventilation, I would always recommend a damper on the wall cap to prevent cold air from infiltrating into your home.
Now with the new codes, the damper is in-line or in the duct itself and is wired to a Universal pressure regulator. The regulator opens and closes the damper depending on how much air is exhausted. The wall cap simply lets in air. See diagram below for example of installation.
We have all the units here to comply with the code and help your contractor handle the make up air solution.
Cooking with steam is one of the healthiest ways to cook! The steam envelopes the food and puts no pressure on the food so the vitamins & minerals aren’t cooked out of it.
The main advantage of cooking with steam is:
Virtually no nutrients are lost: When food is not immersed in water the vitamins and minerals aren’t cooked out so you will get roughly 50% more vitamins & minerals in your vegetables.
It is a low-fat way of cooking: The fat will separate itself and drip into the baking pan.
Reheating: When you reheat with steam you won’t lose the original moisture and flavors in the food.
Easier meal preparation: When using steam you can cook multiple foods at once and not share the flavors.
On most of the steam ovens they are actually combination units which means they offer both steam and convection features. By having this you can use either option by itself or combine them making this the most versatile appliance in your kitchen. When combining both features meat and poultry will be moist and not dried out and bread will have a crispy crust and moist center.
We currently have steam ovens on display from Thermador, Bosch, Wolf, Miele & Jenn-Air. Most of these units are fully functional for you to come in and demo. Call today with questions! 440-449-2650
A lot of people have a convection oven but rarely use this setting. I find that people tend to shy away from the convection setting because they are not familiar with it. When baking or cooking it is typically with a purpose so you want it to turn out well! If you have a convection oven but haven’t use it yet for this reason go to the store to buy some cheap frozen cookie dough and try it out! I promise, you will love it. Here is a list of major benefits of having a convection oven:
Faster pre-heat time
More even heating throughout the oven
Less hot pockets on one side or the other of the oven
The ability to cook/bake on multiple racks at the same time
Reduces cook time
Now, keep in mind that there are dishes you still would not want to use convection with. A cake for instance is very delicate. The additional movement of air introduced with the convection setting can affect the outcome.
The KitchenAid wall oven offers a great feature to acquaint you with convection. They call is the EasyConvert. Here is how KitchenAid explains the feature to us:
EasyConvect™ Conversion System
Takes the guesswork out of convection cooking by ensuring exceptional results when experimenting with new recipes or familiar favorites
The feature will automatically adjust your recipes to use the convection setting. It may eliminate time or adjust the temperature just slightly.
We know that change is scary, but sometimes it is worth it! Give us a call at 440-449-2650 if you have any questions or would like any further information.