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.
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.
Heated merchandisers used in self- and full-service applications can take a fair share of abuse. It helps to be aware of the signs that signify a new unit is necessary.
Purchased infrequently but essential to foodservice, walk-in refrigeration units should be carefully considered prior to investment.
Fifteen years is a good rule of thumb but there are numerous indicators that signal it's time to update your walk-in refrigeration unit.
In response to a challenging business environment, many foodservice operators may be tempted to compromise when it comes to repairing and maintaining their equipment. Here a veteran service agent offers a few precautionary examples of why it is important for operators to use their supply chain partners to make informed decisions before taking action.