Fresh, Nutritious and Delicious

Popping Tips for Concessionaires We recommend following these ten simple steps to make sure you’re popping up the best tasting concession popcorn possible. Check your ingredients: Pop Weaver® popcorn, oil, and salt (or seasoning). Check your proportions. Always use three parts corn to one part oil. Too much oil will ruin the taste of the popcorn. Preheat your kettle for about four minutes. Add oil and let sit for 15-30 seconds. Add Weaver popcorn and salt or seasoning. Pop for 2-3 minutes or until there is at least two seconds between pops. Dump the popcorn. When dumping the popcorn, never cross your arms in front of the kettle as you reach for the popper. You could get burned. Scoop the popcorn to the front of the popper. Scrape the bottom of the popper. Never scoop on top of the corn because it forces tiny bits of popcorn through the grate. Serve the popcorn by scooping the top inch or so from the popcorn heaped up in the popper. Fill the bag with a wiggling motion. Do not pat the popcorn or try to force more into the bag. source How to make Popcorn First Start - When Popper is cold.1. Turn on the kettle agitator switch (if you have one).2. Turn on the burner/heat switch.3. Pour the properly measured amount of oil into the kettle.4. Take about 10 kernels of raw popcorn and throw them into the kettle that already contains the oil.5. Wait.6. Fill a measuring cup with the proper amount of raw kernels and add a liberal amount of either popcorn salt or Flavacol (butter flavored, colored salt). Most people prefer highly salted popcorn.7. When the 10 kernels of popcorn in the kettle have stopped popping, pour the full contents of the measured corn into the kettle. The popping cycle will last about 3 - 4 minutes.8. When the crackling noise of the popping corn is no longer heard, dump the kettle and empty it completely. Consecutive Pops - When Popper Has Popped Corn Just Before.1. Pour the properly measure amount of Oil into the kettle.2. Wait about 45 seconds - or until the Oil in the kettle starts to smoke slightly.3. Pour the contents of the properly measured corn cup (kernels plus popcorn salt or Flavacol) into the kettle.4. Wait about 2? minutes. If you are using a pan on the stove without an agitator, you must constantly shake gently. When the crackling noise of the popping corn is no longer heard, dump the kettle and empty it completely.5. Repeat if needed for more popcorn.6. When you are finished popping, turn off the kettle agitator switch (if you have one) and turn off the Pilot light/ heat switch.7. After the machine has cooled enough so as not to be dangerously hot, wipe the outside of the kettle with a soft damp cloth. This helps prevent a heavy build-up of the Oil. More Popcorn Tips - Kernels, Oils and Salt Popcorn Kernels: Most popcorn will pop. Some pop better than others do. Our Weaver Hybrid Popcorn is grown and processed for the professional user who demands carefully selected hybrid yellow large kernels producing tender, crispy, almost hull-less popped kernels. Our corn is packaged with moisture content at 13 - 14%, the optimum for good expansion. Retaining the moisture content of fresh corn is imperative for getting the most tender, biggest popped corn and fewest "Old Maid" un-popped kernels. We do not recommend storing kernels in the refrigerator or freezer. Self-defrosting models can actually dry out the kernels. Kernels keep best in an airtight container stored in a cool, dry place away from direct sunlight and heat given off by kitchen appliances.Two Tablespoons (1oz.) of un-popped kernels makes about 1 Quart of popped popcorn. One cup of plain, air popped popcorn has about 19 calories. One cup of plain popcorn popped in oil has about 54 calories. Popcorn OilMost domestic cooking oils, such as Corn Oil or Peanut Oil, are satisfactory for popping popcorn. Professional popcorn oils, such as Coconut or Canola, are the best because they are a superb blend of highly refined oil and special seasonings, without the addition of wax. Popcorn Oil insures maximum popability, enhances the flavor of each kernel, and is easily digestible. Popcorn Oil does not require refrigeration - it will not get rancid at room temperature. It will not get sticky on the popper, nor will it burn or smoke at the high temperatures required to pop corn.Coconut Oil is the most common oil used by professionals. It produces the "Movie Theater" taste and smell. It remains solid at room temperature. It is a "fully saturated" popping oil and will not form black varnish inside and outside your kettle. It will not turn rancid as will virtually every "liquid" oil. Because it does not produce a soggy product, popcorn popped in coconut oil will keep for weeks in a tightly sealed container. DO NOT USE butter, margarine or lard to pop corn, as these oils tend to burn and produce excessive smoke when heated to high temperatures.For the best results use four parts kernels to 1 part oil (for example 1Cup popcorn kernels uses ? Cup oil). Popcorn SaltOrdinary table salt can be used to season popcorn, but most table salt is too course and the crystals will not stick to the kernels. The flavor of popcorn can be enhanced by using a fine popcorn salt or Flavacol ( a finely concentrated butter flavored, yellow colored popcorn salt).White salt can be put in the popper with the unpopped kernels or sprinkled on after all kernels are popped. Flavacol must be put in the popper with the un-popped kernels for best results. It works very well in a stove top popper also. You should use about ? tsp. of Flavacol for ? Cup popcorn kernels. How to clean and maintain your Popcorn Machine CleaningThe mixture of Oil and Salt has the tendency to form a hard crust on the metal if not removed immediately; the longer it stays on, the more difficult it is to get off. Most domestic cooking oils are satisfactory but will smoke or burn. Coconut Oil has a higher burning temperature hence will not get sticky on the popper, nor burn or smoke.Have a soft cleaning cloth in a handy position. Get in the habit of always wiping down the kettle after the final dump of popcorn. You can wait until it is just warm if you are worried about burning yourself. Simply wipe the sides and lip of the kettle. This can actually be done at virtually anytime prior to the next time you heat the kettle for a new popping.We carry heavy-duty carbon cleaners that soften and dissolve carbon build up on not only kettles but also other cooking devices. Kleen Sweep is an aerosol product you spray on - wait 15 minutes to 5 hours - then wipe off. Fast Off is a brush on liquid commercial product you brush on - wait 15 minutes to 8 hours then wipe off with a damp cloth. Heat 'n Kleen is a powder used inside the kettle. Just heat a few tablespoons in water and then "steam" you popcorn machine.AT NO TIME SHOULD A KETTLE BE IMMERSED IN WATER. Cleaning the glassStandard window cleaner may be used to clean the popcorn machines glass walls. Never use when there is product in the machine. Be careful of homemade vinegar based cleaners. They leave an odor when heated up. Pop 'n Shine is an excellent product that cuts the grease and leaves no streaking. MaintenanceYour popper, as any other machine needs attention if it is to function properly. You can do your share by oiling the motor at least once a year - more often if you use the popper frequently: go over it occasionally and tighten screws, bolts, and nuts, which might have come loose.However, like your car, your popper will need a general overhaul after at least 2 years. A professional kettle clean can make your popper look brand new!It is cheaper to spend a few dollars to have your equipment gone over than to have to buy new equipment.