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.

Service Tips: Conveyor-style Warewashers

Often used by institutional feeders, conveyor washers allow operators to efficiently clean large amounts of dishes over long periods of time. Below are some tips to keeping a conveyor-style warewasher running properly.

Long-Term Warranties Have Hidden Costs

Warranties can make purchasing a piece of equipment more attractive to a foodservice operator. While longer-term warranties might seem like a bargain up front, they create other costs that operators and members of the supply chain have to reckon with in other aspects of their businesses.

Repair, Replace or Retrofit: How new Refrigeration Regulations Impact Service

The new refrigeration regulations developed by the Environmental Protection Agency will spice up the conversation that surrounds a foodservice operator’s decision to repair or replace an existing piece of equipment. A veteran service agent outlines some of the factors foodservice operators will have to weigh moving forward.

Service Tips: Microwave Ovens

Their ease of use and versatility make microwave ovens popular pieces of equipment among foodservice operators of all sizes. Here are five tips to keep these kitchen workhorses galloping ahead.

Beyond Sticker Price: Total Cost of Ownership in Foodservice Equipment

With so much on their plates, foodservice operators may be tempted to make quick decisions when it comes time to buy new pieces of equipment. But not considering a unit’s total cost of ownership may end up costing an operator thousands of dollars in the long run.

Repair or Replace: What to Consider in Kitchen Equipment

Let’s face it: Operators’ number one goal is getting quality food out to customers in a timely manner. Overseeing kitchen equipment repair is closer to a necessary evil. But unless they’re fine with spending good money on a soon-to-be-dead unit, operators need to do their homework when it comes time to make a repair/replace decision.

When to Replace: Combi Ovens

Gas and electric combi ovens cook using hot air and/or steam and can be versatile workhorses in commercial kitchens.

When to Replace: Ventilation Systems

Components of commercial kitchen ventilation equipment include hoods, fire systems, pollution control units, grease extraction devices, controls, exhaust and make-up air systems.