Understanding the Value of Service
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- Published: May 17, 2013
Investing in maintenance and service not only reduces costs in the long run, it allows operators to get the most out of their kitchen equipment.
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.
Investing in maintenance and service not only reduces costs in the long run, it allows operators to get the most out of their kitchen equipment.
With newer smoker models and specialty units, there have been advancements that enhance energy efficiency.
One common mistake in specifying smokers is underestimating or overestimating how much capacity will be needed.
Proper smoker maintenance and cleaning is a necessity for safe use and fire prevention.
Foodservice operators utilize smokers to impart flavors in food that would be difficult to create in any other way.
Smokers can last as long as 50 years, but the average service life of these units is about a decade. Here are a few signs that it is time to replace a smoker.
Although the popularity of smoked foods varies by region, its appeal has become more universal.
Slicing fresh and on demand has become more prevalent in today's foodservice operations.
Although slicers have an average service life of about 10 years, this equipment can last decades, depending on use and care. Here are a few ways to tell when it is time to replace a slicer.
Foodservice operators can employ slicers in numerous ways to support a variety of menu applications. Here are a few examples.
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.