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.
No commercial kitchen can survive without refrigeration. It allows operators to safely store thousands of dollars' worth of product and prep food in anticipation of high volume periods.
One common mistake operators make is specifying a self-serve display case when a full-serve unit would be more effective and safe. Here are four considerations to weigh when purchasing a heated merchandiser.
Because these units are visible to customers, regular cleaning is a must. There are necessary steps operators should take in terms of cleaning and maintenance.
Heated merchandisers used in self- and full-service applications can take a fair share of abuse. It helps to be aware of the signs that signify a new unit is necessary.
Purchased infrequently but essential to foodservice, walk-in refrigeration units should be carefully considered prior to investment.