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.

Service Tips: Microwave Ovens

Their ease of use and versatility make microwave ovens popular pieces of equipment among foodservice operators of all sizes. Here are five tips to keep these kitchen workhorses galloping ahead.

A Service Pro You Should Know: Dan Poulin, Vice President of Operations/Service, Pine Tree Food Equipment, Gray, Maine

Career options seem endless for many high school students who often go on to college and even change majors several times. For Pine Tree Food Equipment’s Dan Poulin, though, the transition from student to professional was pretty straightforward.

Beyond Sticker Price: Total Cost of Ownership in Foodservice Equipment

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.

Repair or Replace: What to Consider in Kitchen Equipment

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.

From GCs to BTUs, Proper Equipment Installation is Worth Your Attention

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 or Preventative Maintenance: What’s the Difference?

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.

Servicing Foodservice Equipment Supports Food Safety

September is National Food Safety Month. While many of the month's conversations and tips will revolve around topics like personal hygiene or allergen management, operating a commercial kitchen that serves safe food also depends on proper maintenance, service and use of foodservice equipment.

When to Replace: Combi Ovens

Gas and electric combi ovens cook using hot air and/or steam and can be versatile workhorses in commercial kitchens.

Ice Machine Energy Management

It’s easy to take an ice machine for granted. The unit sits in the corner and turns water into ice. What really changes with these machines? Well, lots. Manufacturers continue to produce more sophisticated units that not only make more ice but also do it more efficiently than previous generations. To help give us a better idea of the frozen landscape that is ice machine efficiency, we caught up with Denis Livchak, energy research engineer at the Food Service Technology Center (FSTC) in San Ramon, Calif. Here Livchak sheds light on the top news and technologies in the continued greening of ice machines.

When to Replace: Ventilation Systems

Components of commercial kitchen ventilation equipment include hoods, fire systems, pollution control units, grease extraction devices, controls, exhaust and make-up air systems.

Service Tips: Walk-in Refrigeration

Here are five tips to extend the service life of a walk-in cooler and freezer.