Why to Skip the Value Engineering on Exhaust Systems, Charbroiler Service Tips, Braising Pan Cleaning Pointers, and Much More

Service Insights

November 1, 2016

Value Engineering Exhaust Systems Might Cost You

Kitchen exhaust systems are one of the bigger expenses in a professional kitchen and on an operator’s electricity bill. A well-designed system can help control utility costs, while a poor system can make gas and electricity bills spike and literally suck insects into a restaurant. Read on to avoid the latter.

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Integra Adds KitchenAid to its Network

Integra Marketing Inc., a manufacturer’s representative group and foodservice equipment distributor, now represents KitchenAid’s commercial line in southern California and southern Nevada regions.


Service Tips for Charbroilers

While charbroilers are relatively simple pieces of equipment — food cooked over a fire — there are some steps operators should take to keep their units running at peak performance.


Maintenance Advice for Heated Display Merchandisers

Keeping front-of-house equipment clean and properly maintained plays a critical role in the success of any retail operation, as the appearance of food displays will draw customers’ attention. Christopher B. Warren, Joe Warren & Sons, provides the basics for properly caring for heated display merchandisers.


Cleaning Tips for Braising Pans

In this question and answer-style article, service agent Josh Taylor of American Kitchen Machinery and Repair outlines what it takes to keep a braising pan operating in an effective and efficient manner.

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