How to Know When to Replace Undercounter Warewashers
- Details
- Published: February 11, 2013
Undercounter warewashers are one of the most complicated pieces of equipment in the kitchen and should be treated as such.
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.
Undercounter warewashers are one of the most complicated pieces of equipment in the kitchen and should be treated as such.
Undercounter warewashers are geared for small to medium volume applications.
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.