Service Insights - 12/15/09 | Foodservice Equipment & Supplies

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IN THIS ISSUE:

December 15, 2009

The Importance of Preventative Maintenance • Avoiding Costs with Prevention and Replacement • Expecting the Unexpected • Hydrocarbons Charge Up Refrigeration Innovation

Introducing Service Insights
Welcome to Service Insights, our new quarterly newsletter focusing on equipment maintenance. Each issue will be packed with information to help extend the life of your equipment – from feature articles, to updates from CFESA, to manufacturer white papers. You are receiving Service Insights as a subscriber to Foodservice Equipment & Supplies magazine or newsletters. To ensure that you keep receiving every issue, please opt in by emailing us here. If you do not want to continue receiving Service Insights, or if you want to opt out of all newsletter offers from FE&S, simply use the unsubscribe links at the bottom of this email.

The Importance of Preventative Maintenance
While preventative maintenance can save foodservice operators money, it is important to see this type of program as something that adds value and not a necessary evil.
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Save time with the right diagnosis
Incorrect ice release is a common ice machine problem. Knowledge of the normal sequence of ice machine operation and a complete analysis of the freeze and harvest cycles help to correctly and quickly diagnose release problems. Release problems can be grouped into three different categories Read more...

Avoiding Costs with Prevention and Replacement
Four industry veterans, a dealer, a service agent, and two chain operators, offer an in-depth look at preventative maintenance for foodservice equipment and how to know when its time to replace parts and pieces.
» READ MORE

Online Seminar: A Sustainable Approach to Waste Management
View FE&S's newest webcast on demand and discover how foodservice operators can function more effectively and efficiently through better waste management. Our panel of experts discusses all things waste, from operations to disposal and many other points in-between. Sponsored by Insinkerator. Click here to view the webcast.

Expecting the Unexpected
In order for your business to be prepared to weather any challenges it encounters, leadership needs to spend time examining some of the less than savory issues an organization may encounter.
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Hydrocarbons Charge Up Refrigeration Innovation
In a matter of months, two original equipment manufacturers (OEMs) will likely begin selling refrigerators and freezers in North America using hydrocarbon (HC) refrigerants. Learn what this development means to the foodservice industry.
» READ MORE

SERVICE TIP

Service Tip: Steamers
According to the Commercial Food Equipment Service Association, here are eight steps foodservice operators should take to keep their steamers in working order:
1. Check filtration system is clear
2. Check door gaskets and latches for tight fit
3. Check that water is running out of drain at all times if applicable
4. Check that timer turns on and off properly
5. Drain broiler, or reservoir after each day's use to prevent scale buildup
6. Clean with soapy water only
7. De-lime as directed by manufacturer's directions and water conditions and change anodes with each delime
8. Check for leaks on a quarterly basis For additional service tips, visit the CFESA website at www.cfesa.com/userguide.htm.

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