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.
Because undercounter warewashers incorporate a number of variables, including electricity, water and chemicals, operators need to carefully weigh their options when specifying these units.
The Energy Star rating criteria for undercounter warewashers has been recently updated.
Although there are electric units, the majority of broilers are gas powered.
Broilers can have a service life as short as five years or as long as 20 years, depending on use and how well the unit is maintained.
Broilers are a key piece of equipment, as these units are responsible for preparing the priciest menu items.
Keeping the amount of grease and food debris build-up to a minimum will help extend a broiler's service life.
There are a wide range of broilers offering different sizes and heating capabilities for specific production needs.
Broilers typically operate with gas valves wide open, which compromises energy efficiency.
While refrigeration equipment holds food at cold temperatures, blast chillers take hot temperatures out of food.
With blast chillers, the proper temperatures can mean the difference between maintaining food quality during cooling and potentially creating an unsafe environment that breeds bacteria.
Blast chillers can prepare food for extended storage periods, helping to cut down on waste.