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.
Tilt skillets are great for cooking large quantities of liquid-based foods, from soups to sauces to pasta to scrambled eggs. For this reason, they're particularly popular with institutional foodservice operations such as schools and hospitals. Here are few tips to keep tilt skillets operating at their peak.
With operators rightly set on devoting as much of their space as possible to areas that actually generate revenue, food preparation stations can feel the squeeze. Prep, though, can't be shrunk too much without actually hurting a foodservice operation. Here a pair of respected design consultants share their experiences with building tight, efficient prep areas that work — without wasting space.
Air curtains, also called air doors, tend to be part of a building's HVAC package. Building operators integrate these systems with the facility's existing HVAC equipment in addition to the structural, architectural and electrical designs.
With the foodservice industry's business environment slowly improving, now is the time for many operators to get back on track with their equipment maintenance programs.
For foodservice operators or cooking areas that don't have available gas, induction cooktops represent a viable option. Foodservice operators can use these in place of traditional gas and electric ranges as well as burners. This type of cooking can be fast and extremely energy efficient.
Bakeries, pizza places, scratch kitchens and cupcake specialists are among the operations that rely on a good mixer. A mixer's belts, gears and even transmissions make it one of the most mechanical pieces of foodservice equipment. As a result, taking care of mixers is essential to their proper long-term operation.
Steam-jacketed kettles can produce greater volumes with increased consistency, while reducing labor for both preparation and cleaning. Here is a quick overview of this type of foodservice equipment.