Foodservice Equipment Repair & Maintenance

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.

Ice Machine Energy Management

It’s easy to take an ice machine for granted. The unit sits in the corner and turns water into ice. What really changes with these machines? Well, lots. Manufacturers continue to produce more sophisticated units that not only make more ice but also do it more efficiently than previous generations. To help give us a better idea of the frozen landscape that is ice machine efficiency, we caught up with Denis Livchak, energy research engineer at the Food Service Technology Center (FSTC) in San Ramon, Calif. Here Livchak sheds light on the top news and technologies in the continued greening of ice machines.

When to Replace: Ventilation Systems

Components of commercial kitchen ventilation equipment include hoods, fire systems, pollution control units, grease extraction devices, controls, exhaust and make-up air systems.

Service Tips: Walk-in Refrigeration

Here are five tips to extend the service life of a walk-in cooler and freezer.

When to Replace: Undercounter Refrigeration

A primer on when to repair and when to replace undercounter refrigeration equipment.

Spec Check: Undercounter Refrigeration Units

For operators seeking to save space while creating convenient cold storage options, undercounter refrigeration represents a viable alternative for preparation and cooking lines. Also known as a lowboy, this equipment’s smaller size makes it suitable for kitchens with smaller footprints or for operators looking to keep valuable worktop space clear.

When to Replace: Food Guards

A primer on food guards. 

Some Cook-Chill Questions Answered

Questions from FE&S Cook-Chill Webcast Answered by Panelist Paul Hysen, FACHE, FAAHC
President, The Hysen Group.

When to Replace: Tilting Skillets

Tilting skillets, also known as braising pans, are among the most versatile pieces of equipment in commercial kitchens. Here is a brief introduction to this flexible piece of cooking equipment.

Spec Check: Tilting Skillets

In terms of design, foodservice professionals often compare tilting skillets to griddles, but with 10-inch-high sides.

When to Replace: Hot Food Holding Cabinets

Today’s hot food holding cabinets continue to raise the bar in terms of maintaining food quality. Here is a look at some of the features and benefits of the various types of hot food holding equipment.

Spec Check: Disposers

Commercial disposers provide a convenient way to deal with food waste while improving sanitation in the kitchen and around outside trash containers. These units help reduce dumpster garbage odors, which can attract insects and vermin and compromise sanitation efforts. Disposers also help lower garbage hauling costs by decreasing the amount of overall waste a foodservice operator dumps.

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