Printed by: LEHEY_GREG @ESSG Sent: 23 Apr 87 21:42 From: TROISI_BRENDA @SVLDEV To: DL.COSIG @ESSG Subject: COSIG: ?table top burner information I'm thinking of buying a table top burner to make Cafe de Paris, desserts, etc I understand that liquid alcohol burners with a jacket are the best thing to purchase both in terms of heat produced and also fumes produced. Does anyone have experience with such things? Recommendations about types, brands, usage etc. would be appreciated. brenda Printed by: LEHEY_GREG @ESSG Sent: 24 Apr 87 17:09 From: BURKHALTER_ROBERT @PRUNE To: TROISI_BRENDA @SVLDEV Cc. VARTERESSIAN_ARMEN.THEALLEY @TSII,LEHEY_GREG.COSIG @ESSG Subject: COSIG: ?table top burner information In Reply to: 23 Apr 87 21:42 From TROISI_BRENDA @SVLDEV COSIG: ?table top burner information Brenda baby, You didn't say which you preferred more of, heat or fumes. I'm going to assume both. Polinex makes a wonderful unit which runs on kersoene (not to be confused with kerosene which had it's heyday among the more simple yuppies who now try to hawk them to the unsuspecting on electronic mail). Kersoene is a derivative of .... OK, ALRIGHT, I mispelled it. Anyway, the Polinex SX-300-ZXVci (with leather trim) is all the rave in Paris these days. It will run on 120, 220, 440, and for those die-hards, 880. You have to be careful to wear rubber gloves and use all plastic utensils with the 880 volt model, but hey, If 318 guests come over for a quicky at lunch, this baby can produce. And now a little tidbit to keep you on the leading edge. Most of the units sold in Europe to the finer restaurants are being sold without jackets. It's starting to be ok to take the jacket off, even in some of the plusher spots, although you didn't hear it from me. And, in some of the more hip lunchenettes in Texas, you actually see the tabletop burners with string ties. It seems to be a regional thing. 123 words of caution and then I'll be off. Although I'm not sure why people actually want to burn their table tops, I recognize the ritual and let it be, as it were, so to speak. But I would like to say this. Keep a bucket of baking soda nearby in case things get out of hand. If you have a formica top, keep a few cannisters of oxygen handy for those guests with marginal tollerance to the fumes. If you have a hardwood table, be sure to keep something handy to extinguish the flames after the top has been burned. More than one wood-be gautanne has been surprised by the table legs falling in four directions at once after the top has been consumed. Incidentally, even tho most people leave the burner on the table after the top has begun to burn, I think it makes more sense to take the burner away so it can be used again. But what do I know.... -------------------- Armen: this is getting tedious, I think you should post a running total of additions, subtractions, and net changes to thealley distribution list. I need some feed back. I mean feedback. -------------------- ORIGINAL 23 Apr 87 21:42 From TROISI_BRENDA @SVLDEV COSIG: ?table top burner information I'm thinking of buying a table top burner to make Cafe de Paris, desserts, etc I understand that liquid alcohol burners with a jacket are the best thing to purchase both in terms of heat produced and also fumes produced. Does anyone have experience with such things? Recommendations about types, brands, usage etc. would be appreciated. brenda