Maintaining Broilers
- Details
- Published: October 15, 2012
Keeping the amount of grease and food debris build-up to a minimum will help extend a broiler's service life.
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.
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.
The maintenance requirements of blast chillers are similar to other refrigeration equipment.
Blast chillers are well-suited for operations with limited production space, since product can be made ahead of time and reheated as needed.
There is no Energy Star rating for blast chillers, which are designed to run hard for a short period of time. But that does not mean operators can't make a few energy-efficient choices.
Shelving is available in a wide range of sizes, types and materials for different applications. There are a number of factors to consider when specifying these units.
Proper cleaning of shelving that stores food is important in preventing food-borne illness.