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.

Shelving Applications

Foodservice operators can use shelving units throughout the kitchen to store, display and transport food, supplies and cookware.

How to Know When to Replace Shelving

Improperly distributed weight can negatively impact the safety and service life of a shelving unit. Here are three indicators that a new storage system might be warranted.

Shelving: An Overview

The right type of shelving can improve a kitchen's efficiency, workflow and ability to quickly serve customers.

Energy Efficiency and Coffee Brewers

There have been coffee brewer improvements that have enhanced energy efficiency.

Spec Check: Coffee Brewers

Coffee brewers are offered in different sizes and types for a wide range of applications. When specifying these units, a number of factors come into play.

Maintaining Coffee Brewers

The better the condition of the water being used, the less maintenance issues a coffee brewer will experience.

Coffee Brewer Applications

The beverage service provided by coffee brewers is an essential aspect of most foodservice operations.

How to Know When to Replace Coffee Brewers

Lime scale can negatively impact a coffee brewer by damaging parts, which can lead to a shorter service life for this piece of foodservice equipment.

Coffee Brewers: An Overview

Foodservice operators can choose between pour-over, automatic and satellite brewers to produce traditional coffee.

CFESA's Maintenance Tips for Fryers

Found in practically every type of operation — from bars and burger joints to white-tablecloth restaurants — fryers are among the most ubiquitous types of foodservice equipment.

Be Prepared When Buying Unknown Equipment

With operator budgets remaining tight due to a variety of economic factors, the temptation remains to buy used or lesser-known foodservice equipment in order to save a few bucks. Here are a few tips to help foodservice operators tell the good opportunities from the bad.