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.
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.
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.
Operators should consider replacing older pot and pan washers, which may be less efficient and, as a result, cost more to operate. Here are five other indications that it may be time to replace a pot and pan washer.
Cleaning and maintenance procedures for pot and pan washers are similar to traditional warewashers. Here are six steps foodservice operators can take to extend the service life of their pot and pan washer.
Investing in maintenance and service not only reduces costs in the long run, it allows operators to get the most out of their kitchen equipment.
For operations like convenience stores and delis, refrigerated display cases are among the most essential pieces of equipment. They provide a way to offer prepared foods and single-serve drinks that is both safe and cost effective.