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.
One common mistake operators make is purchasing a soft-serve machine that is an inappropriate size. Here are two other common mistakes foodservice operators should avoid when purchasing this type of foodservice equipment.
Regular cleaning and sanitization of ice cream machines helps ensure food safety. Foodservice operators can also take a number of other steps to ensure they properly maintain these units.
When properly maintained, ice cream machines can last between 10 and 20 years. However, these pieces of foodservice equipment offer a few tell-tale signs they are reaching the end of their service lives.
Proper servicing of foodservice equipment can be a very demanding and rewarding proposition for both the service agent and the operator.
CFESA's 11-point checklist shows foodservice operators what to look for when identifying possible service needs.
Almost any kind of foodservice operation can use a commercial disposer to process food waste. By specifying disposers, operators can reduce garbage odors, which can attract insects and vermin to dumpsters, and these systems also can decrease the amount of overall waste, which will help lower hauling costs.
Grills and griddles come in a variety of sizes and types that are geared for a wide range of menu items. Operators need to carefully weigh their options when specifying these units.
Griddle and grill maintenance is important from a safety standpoint, since grease build up represents a significant fire hazard. As a result, foodservice staff and service agents should perform a number of regular tasks to keep these units in safe operating condition.