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.
Components of commercial kitchen ventilation equipment include hoods, fire systems, pollution control units, grease extraction devices, controls, exhaust and make-up air systems.
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.
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.
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.
Commercial disposers provide a convenient way to deal with food waste while improving sanitation in the kitchen and around outside trash containers. These units help reduce dumpster garbage odors, which can attract insects and vermin and compromise sanitation efforts. Disposers also help lower garbage hauling costs by decreasing the amount of overall waste a foodservice operator dumps.