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.
Culinary staff use griddles to prepare menu items that span all day parts. Griddles are one of the most utilized pieces of equipment in commercial kitchens.
From sandwiches to burritos to pizzas to salads, refrigerated prep tables play an important role in professional kitchens of every sort.
September is National Food Safety Month. While many of the month's conversations and tips will revolve around topics like personal hygiene or allergen management, operating a commercial kitchen that serves safe food also depends on proper maintenance, service and use of foodservice equipment.
It’s easy to take an ice machine for granted. The unit sits in the corner and turns water into ice. What really changes with these machines? Well, lots. Manufacturers continue to produce more sophisticated units that not only make more ice but also do it more efficiently than previous generations. To help give us a better idea of the frozen landscape that is ice machine efficiency, we caught up with Denis Livchak, energy research engineer at the Food Service Technology Center (FSTC) in San Ramon, Calif. Here Livchak sheds light on the top news and technologies in the continued greening of ice machines.
Components of commercial kitchen ventilation equipment include hoods, fire systems, pollution control units, grease extraction devices, controls, exhaust and make-up air systems.
For operators seeking to save space while creating convenient cold storage options, undercounter refrigeration represents a viable alternative for preparation and cooking lines. Also known as a lowboy, this equipment’s smaller size makes it suitable for kitchens with smaller footprints or for operators looking to keep valuable worktop space clear.