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.
Hot food holding equipment can support a variety of foodservice operations. Some key market segments for this product include catering, school foodservice, supermarkets, prisons and healthcare. Basically, any foodservice operator that needs to keep warm a specific menu item for a period of time can use a piece of hot food holding equipment.
If treated well, it is not uncommon for a piece of hot food holding equipment to last for a very long time. More often than not, foodservice operators tend to replace their hot food holding equipment based on aesthetics rather than the item's wearing out. Also, some operators may identify the need to add a few more pieces of hot food holding equipment to help smooth production and provide better customer service.
Unlike other pieces of foodservice equipment, which can be more involved, maintaining a piece of hot food holding equipment is rather straightforward.
In addition to keeping menu items at desired temperatures, hot food holding equipment can provide countless other benefits to many foodservice operations.
Because they use water, gas and electricity, warewashers tend to be among the largest consumers of resources in any commercial kitchen. For foodservice operators wanting to get a better handle on their operating costs, specifying an energy-efficient warewasher is a good place to start.
Well-maintained ice machines can last ten years or more. Still, foodservice operators may need to replace their ice makers for a variety of reasons.
Ice machines play a critical role in the success of countless foodservice operations. Here's a brief introduction to these pieces of foodservice equipment.
The vast majority of foodservice operators require an ice machine to help chill beverages and hold food at safe temperatures. But because ice can touch many parts of a foodservice operation, selecting the proper unit requires some thought and planning. Here is a quick look at several key factors foodservice operators and their supply chain partners should consider when specifying an ice machine.