Maintenance

The Art of Griddle Maintenance

Regular cleaning and maintenance equals better food flavor and longer life for one of the most-used pieces of kitchen equipment—the griddle.

BACK STORY: The Case Of The Too-Warm Walk-In

Fred Campos, Lead Service Technician for Summit Commercial Facilities, Golden Valley, Minn., recalls a baffling repair case of a walk-in cooler that was slow to cool.

Counting On Combi Ovens

These multitasking wonders fill lots of cooking needs in a little space. Make sure they’re professionally installed and regularly maintained.

BACK STORY: All Fired Up

Reducing the number of preventable restaurant fires is a priority for Chip Norwood, Owner/Master Technician of Norwood's Commercial Appliances, Boone, N.C.

BACK STORY: Compatibility Conundrum

A malfunctioning circuit board on a hotel's 10-year-old combi oven proves challenging when Christopher Moy of Interstate Food Equipment Service tries to get a replacement.

Maintenance Tips For Accelerated Ovens

Proper installation, following daily cleaning procedures and avoiding abuse keeps your microwave-enabled, fast-cook ovens in tiptop shape.

Best Practices: Disposer Care

Few things are easier or more convenient than dropping food waste down a commercial-grade disposer. But there are steps to keeping your unit operating at peak performance.

BACK STORY: Listen To Sound Advice

When boilers crack on multiple combis at a hotel, Mark LeBerte, President of ATECH, Nashville, Tenn., advises the client that it must use and maintain a water-filtration system. 

BACK STORY: Winning Customer Service

When a restaurant's walk-in cooler evaporator unit fails a week before Opening Day in St. Louis' Ballpark Village, Howard Helgenberg, CSI, Chesterfield, Mo., calls in a favor of the manufacturer. 

Stone-Hearth Ovens: The Art Of The Install

Advance planning and prep are the key to a surprise-free installation of stone-hearth ovens.

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MANUFACTURERS

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SERVICES

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