Foodservice Equipment Repair & Maintenance
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.
When to Replace: Combi Ovens
- Published on Monday, 15 September 2014
Gas and electric combi ovens cook using hot air and/or steam and can be versatile workhorses in commercial kitchens.
Ice Machine Energy Management
- Published on Monday, 01 September 2014
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.
When to Replace: Ventilation Systems
- Published on Monday, 18 August 2014
Components of commercial kitchen ventilation equipment include hoods, fire systems, pollution control units, grease extraction devices, controls, exhaust and make-up air systems.
Service Tips: Walk-in Refrigeration
- Published on Monday, 21 July 2014
Here are five tips to extend the service life of a walk-in cooler and freezer.
When to Replace: Undercounter Refrigeration
- Published on Monday, 14 July 2014
A primer on when to repair and when to replace undercounter refrigeration equipment.
Spec Check: Undercounter Refrigeration Units
- Published on Monday, 30 June 2014
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.
Some Cook-Chill Questions Answered
- Published on Wednesday, 21 May 2014
Questions from FE&S Cook-Chill Webcast Answered by Panelist Paul Hysen, FACHE, FAAHC
President, The Hysen Group.
When to Replace: Tilting Skillets
- Published on Monday, 12 May 2014
Tilting skillets, also known as braising pans, are among the most versatile pieces of equipment in commercial kitchens. Here is a brief introduction to this flexible piece of cooking equipment.
Spec Check: Tilting Skillets
- Published on Wednesday, 30 April 2014
In terms of design, foodservice professionals often compare tilting skillets to griddles, but with 10-inch-high sides.
When to Replace: Hot Food Holding Cabinets
- Published on Monday, 21 April 2014
Today’s hot food holding cabinets continue to raise the bar in terms of maintaining food quality. Here is a look at some of the features and benefits of the various types of hot food holding equipment.
