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.

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.

Some Cook-Chill Questions Answered

Questions from FE&S Cook-Chill Webcast Answered by Panelist Paul Hysen, FACHE, FAAHC
President, The Hysen Group.

When to Replace: Tilting Skillets

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

In terms of design, foodservice professionals often compare tilting skillets to griddles, but with 10-inch-high sides.