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.
Beverage dispensers do not have high energy quotients, yet there has been an increased focus on developing units with lower energy consumption.
The increased temperatures and bump in summer business can cause trouble with refrigeration equipment but it doesn't have to.
No commercial kitchen can survive without refrigeration. It allows operators to safely store thousands of dollars' worth of product and prep food in anticipation of high volume periods.
One common mistake operators make is specifying a self-serve display case when a full-serve unit would be more effective and safe. Here are four considerations to weigh when purchasing a heated merchandiser.
Because these units are visible to customers, regular cleaning is a must. There are necessary steps operators should take in terms of cleaning and maintenance.