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.
This Parts Supplier Goes Above and Beyond Foodservice
Minimizing equipment downtime is a high priority for all types of facilities. This foodservice parts supplier makes it easy to make repairs in the kitchen and beyond. From laundry service machines to plasma freezers to drive-through windows, operators can repair all types of equipment with a single parts supplier. Click here to learn more.
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.