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.

When to Replace: Air Curtains

A primer on the care and maintenance of Air Curtains in foodservice operations.

Planning for Food Prep

With operators rightly set on devoting as much of their space as possible to areas that actually generate revenue, food preparation stations can feel the squeeze. Prep, though, can't be shrunk too much without actually hurting a foodservice operation. Here a pair of respected design consultants share their experiences with building tight, efficient prep areas that work — without wasting space.

Spec Check: Air Curtains

Air curtains, also called air doors, tend to be part of a building's HVAC package. Building operators integrate these systems with the facility's existing HVAC equipment in addition to the structural, architectural and electrical designs.

When to Replace: Induction Cooktops

An overview of induction cooktops, including maintenance and replacement tips. 

Foodservice Equipment Maintenance Fundamentals

With the foodservice industry's business environment slowly improving, now is the time for many operators to get back on track with their equipment maintenance programs.

Spec Check: Induction Cooktops

For foodservice operators or cooking areas that don't have available gas, induction cooktops represent a viable option. Foodservice operators can use these in place of traditional gas and electric ranges as well as burners. This type of cooking can be fast and extremely energy efficient.

Service Tips: Mixers

Bakeries, pizza places, scratch kitchens and cupcake specialists are among the operations that rely on a good mixer. A mixer's belts, gears and even transmissions make it one of the most mechanical pieces of foodservice equipment. As a result, taking care of mixers is essential to their proper long-term operation.

When to Replace: Steam-Jacketed Kettles

Steam-jacketed kettles can produce greater volumes with increased consistency, while reducing labor for both preparation and cleaning. Here is a quick overview of this type of foodservice equipment. 

When to Replace: Pulpers

Some foodservice professionals consider pulpers a more eco-friendly alternative to garbage disposers. These units grind up waste and remove water to reduce a foodservice operation's waste stream. But deciding whether to purchase one of these units and which system is best can be tricky unless you have the right knowledge base. Read on to learn more about pulpers. 

Prepping for Service Calls Saves Time and Money

Whether it is for a scheduled maintenance visit or an emergency repair, service calls can be costly and time consuming. However, foodservice operators can take several steps to ensure that they get the most out of a service technician's visit while keeping the costs of these calls to a minimum. 

Service Tips: Combi Ovens

A combi oven represents one of the more expensive pieces of equipment foodservice operators can buy, with large high-end units easily running tens of thousands of dollars. Such an investment demands care from the operator. Here are five guidelines on what to do — and not do — to keep a combi oven running properly.