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: Hot Food Holding Cabinets

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.

Service Tips: Tilt Skillets

Tilt skillets are great for cooking large quantities of liquid-based foods, from soups to sauces to pasta to scrambled eggs. For this reason, they're particularly popular with institutional foodservice operations such as schools and hospitals. Here are few tips to keep tilt skillets operating at their peak.

Service Tips: Mixers

Bakeries, pizza places, scratch kitchens and cupcake specialists are among the operations that rely on a good mixer. A mixer's belts, gears and even transmissions make it one of the most mechanical pieces of foodservice equipment. As a result, taking care of mixers is essential to their proper long-term operation.

When to Replace: Steam-Jacketed Kettles

Steam-jacketed kettles can produce greater volumes with increased consistency, while reducing labor for both preparation and cleaning. Here is a quick overview of this type of foodservice equipment. 

When to Replace: Pulpers

Some foodservice professionals consider pulpers a more eco-friendly alternative to garbage disposers. These units grind up waste and remove water to reduce a foodservice operation's waste stream. But deciding whether to purchase one of these units and which system is best can be tricky unless you have the right knowledge base. Read on to learn more about pulpers. 

Prepping for Service Calls Saves Time and Money

Whether it is for a scheduled maintenance visit or an emergency repair, service calls can be costly and time consuming. However, foodservice operators can take several steps to ensure that they get the most out of a service technician's visit while keeping the costs of these calls to a minimum. 

Service Tips: Combi Ovens

A combi oven represents one of the more expensive pieces of equipment foodservice operators can buy, with large high-end units easily running tens of thousands of dollars. Such an investment demands care from the operator. Here are five guidelines on what to do — and not do — to keep a combi oven running properly. 

Pot and Pan Washers: An Overview

Pot and pan washers can save significantly on staff labor used to hand-scrub tough baked-on food remains.