- Published: September 30, 2019
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.
Operators create display kitchens to add a sense of excitement and theater to their restaurants. At the same time, these spaces need to be efficient. When building a display kitchen, it’s important for operators to keep one more factor, service, in mind.
Like all types of foodservice equipment, determining whether ventless items are right for a specific application requires asking the right questions. Here a collection of seasoned foodservice professionals share a few questions — and answers — they commonly ask when trying to determine whether ventless equipment is right for a given project.
Getting new kitchen equipment up and running is no small task. It can involve operators, dealers, service agencies, skilled trades and general contractors. With so many parties, it’s easy for missteps to occur when attempting to start up a new piece of equipment in either a new kitchen or an existing operation.
Though combi ovens get all the attention, steamers are still key pieces of equipment in many professional kitchens. Staff can use them to prepare, vegetables, seafood and more. Here are three tips to keep a steamer up and running.
Many kitchens rely on fiberglass reinforced plastic (FRP) panels for their kitchen walls. Not only are these often cheaper than tile, they’re generally easier to clean and maintain. That doesn’t mean FRP panels are a zero-maintenance item, though.
With the heat of summer on the horizon, now is a great time for operators to make sure their refrigeration and HVAC equipment is working as it should. In short, it’s tuneup time.
Countertop griddles can be small enough to work in a food truck or large enough to be the workhorses of major brick-and-mortar operations. Here are a few tips for maintaining these pieces of equipment.
From water filtration to ground faults, foodservice operators should plan for systems and components that impact equipment performance.
Ryan Rongo, LEED AP, project manager at S20 Consultants Inc., provided a debrief on the latest regulation-related changes he’s facing as he works on large-scale university, B&I and sporting/stadium projects. He’s found ongoing legal and financial requirements are having a direct impact on equipment specification.