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.
With so much on their plates, foodservice operators may be tempted to make quick decisions when it comes time to buy new pieces of equipment. But not considering a unit’s total cost of ownership may end up costing an operator thousands of dollars in the long run.
Let’s face it: Operators’ number one goal is getting quality food out to customers in a timely manner. Overseeing kitchen equipment repair is closer to a necessary evil. But unless they’re fine with spending good money on a soon-to-be-dead unit, operators need to do their homework when it comes time to make a repair/replace decision.
While combi ovens have taken the place of steamers in some operations, they can and do play an important role in many professional kitchens. Here are some tips to keeping your steamer running well.
Commercial kitchens can easily run in the tens, even hundreds of thousands of dollars. With that sort of outlay, operators spend long hours working with design consultants and dealers to specify equipment that best fits their budget and their needs.
Planned maintenance. Preventative maintenance. To many foodservice operators, the two are one and the same. But to foodservice equipment repair agencies, the phrases have very different meanings that should matter to those who run a kitchen.
Garbage disposals make life easier in many commercial kitchens. They can make cleaning pots, pans and dishes easier and prevent drain clogs.
Culinary staff use griddles to prepare menu items that span all day parts. Griddles are one of the most utilized pieces of equipment in commercial kitchens.
From sandwiches to burritos to pizzas to salads, refrigerated prep tables play an important role in professional kitchens of every sort.