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.
Properly cleaning and maintaining slicers is important to reduce the risk of bacteria growth and cross contamination. Here are five maintenance steps operators can take to ensure a long and safe service life from their slicers.
Operators must determine both their current and future needs in how the slicer will be utilized prior to purchasing this equipment. Here are several factors foodservice operators should weigh when purchasing slicers.
Roll-in refrigerators can be an afterthought, since these units are not as interactive as other types of equipment.
Because the application variables will dictate the type of roll-in refrigerator that is best suited for an operation, operators need to keep these in mind when specifying.
Undercounter dishwashers are typically geared for smaller operations with low volume. These machines are sized to handle between 21 and 55 racks per hour.
Undercounter warewashers are one of the most complicated pieces of equipment in the kitchen and should be treated as such.