- Published: May 30, 2019
Foodservice Equipment Repair & Maintenance offers care and maintenance tips for foodservice equipment to help foodservice professionals extend the service life of equipment as well as guidelines for disposing and replacing units.
With the heat of summer on the horizon, now is a great time for operators to make sure their refrigeration and HVAC equipment is working as it should. In short, it’s tuneup time.
Countertop griddles can be small enough to work in a food truck or large enough to be the workhorses of major brick-and-mortar operations. Here are a few tips for maintaining these pieces of equipment.
From water filtration to ground faults, foodservice operators should plan for systems and components that impact equipment performance.
Ryan Rongo, LEED AP, project manager at S20 Consultants Inc., provided a debrief on the latest regulation-related changes he’s facing as he works on large-scale university, B&I and sporting/stadium projects. He’s found ongoing legal and financial requirements are having a direct impact on equipment specification.
With a greater emphasis on off-premise dining, more operators offer grab-and-go items like sandwiches, salads, desserts and bottled drinks. Many use glass door merchandisers to display and store these menu items. Here are a few tips to maintain these units and keep ringing up those quick sales.
Ask foodservice operators what they fear could go wrong in their kitchen and fire will make the list ten times out of ten. Fortunately, operators can take several steps to limit the chance of a kitchen fire and its devastating effects.
You hear it all the time from service agencies: Don’t just hire a guy off the street, or even a plumber or HVAC company, to handle equipment installation and service. This may sound a little self-serving when a service agency makes this argument but there’s plenty of reason to believe the agencies are looking out for operators, not just themselves.
Purchasing custom equipment can be a great way for operators to get exactly what they need. If the design of a custom piece isn’t well thought-out, though, an operator could end up with an expensive, underperforming unit that’s difficult to repair and/or replace.
Convection ovens are great for baking cookies, crusty breads and other baked goods, along with potatoes, casseroles and more. As relatively simple units, many of the tips for keeping convection ovens working well should be common sense to experienced operators.