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.
Deck ovens and pizza operations go hand in hand. Although these ovens have no motor and create natural convection using baffle systems, the units typically offer higher Btu than convection ovens. This provides unique browning for preparing a wide range of menu items, such as chicken, fish, casseroles and, more often than not, pizza.
In foodservice operations, it is not unusual to overlook the warewashing component of the business because it does not generate revenue. In an odd contrast, though, the dishwashing area typically consists of the foodservice operation's most expensive equipment.
"Limited service beverage" is becoming a misnomer as many operators in this segment continue to expand their menus to include sandwiches, salad and other more substantial food items. Lower purchase points for many menu items have helped a number of these operations successfully weather the turbulent economy.
While back bar refrigeration can last up to 20 years or more if maintained right, these units do offer a few telltale signs that they need to be replaced.
Proper maintenance of back bar refrigeration is critical to helping this piece of foodservice equipment have a long and productive service life.
Here are a few ideas about how to enhance the safety of some of the more common areas found in commercial kitchens.
In response to the slower-than-expected business climate, foodservice operators can look to their service agents for ways to lower operating costs.
Food processors expedite preparation of fruit, vegetables and other ingredients, saving time and labor, while enhancing productivity and consistency.