When to Replace offers care and maintenance tips for foodservice equipment as well as guidelines for disposing and replacing units.
Commercial microwaves can help foodservice operators increase speed of service and lower a facility's overhead due to the unit's low energy use. For operators that need to conserve space, particularly those with smaller footprints, microwaves can be a desirable piece of foodservice equipment.
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.
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.
Food processors expedite preparation of fruit, vegetables and other ingredients, saving time and labor, while enhancing productivity and consistency.