Here in the Jean's restaurant supply service Department, we have compilied a list of service and inhibitive maintenance tips to help your restaurant effect in it's firm venture. Your heating, cooling, cooking and food preparation equipment is a huge speculation that should be kept in good, clean, operational order.
Commercial Ovens:
Wipe out spills from your oven cavity daily- this will cut down on rust and corrosion in the oven cavity, while also reducing the possibility of fire hazards.
Walk-In Coolers and Freezers:
Keep the doors closed when not in use- if doors are left open for any extended whole of time, ice can quickly build-up on the evaporator coils and cause cooling problems. Keeping doors closed will help cut down on any unnecessary service calls.
If doors must remain open, reconsider adding an Air Curtain or Air Door to the doorways. Ask one of our sales representatives about energy-saving Air Curtains and Air Doors.
Steam Tables/Warmer Wells:
Some units wish the heating element be immersed in water at all times. It is important that the water level in the well never drops to a level where the immersible element is exposed, as this can cause premature failure.
Keep the heating elements clean and free of any mineral build-up as this can also decrease the life of your equipment.
Air Conditioning/Heating System:
Have your Air Conditioner Filters changed or cleaned monthly. This will help save immensely on your electricity bill, as air conditioning can be a valuable ration of your galvanic bill (20-30%).
Be sure to get your Air Conditioning/Heating principles checked by a distinguished pro at least twice yearly, to be sure both the Heat and Cool cycles are operating safely and efficiently.
Condenser Coils:
Keep condenser coils clean on all refrigeration equipment, such as: ice-making equipment, refrigerators, freezers, salad coolers, air conditioning units, etc...
Keeping condenser coils clean and free from dust and grease will help prevent breakdowns and costly mend bills, and will also save on electricity.
Dust can normally be brushed of the coils or blown off with compressed air. Grease build-up sometimes requires a service firm to clean it wholly with a coil cleaning solution.
Ice Machines:
Ice machines are one of the most important pieces of equipment in your restaurant/bar. Keeping it clean will make it run better, it will make more ice, and it will cause less wear and tear on component parts, therefore rescue money on electricity, as well as excessive mend costs.
Let us keep your ice engine in good working order with a high-quality, properly installed water filtration system. Convert those water filters every 3-6 months. Both of these suggestions will help enlarge the life of your ice machine, cut down on costly repairs, and finally, make cleaner, better tasting ice for your customers.
Ice-making equipment must be properly sized for your singular establishment's needs. Here at Jean's restaurant Supply, we can analyze the size, seating capacity, and expectations of your business, so that we can recommend the allowable size ice engine for your establishment.
Ventilation/Exhaust Hoods:
Keeping clean air filters in your exhaust hoods will keep them working more efficiently, the motors running cooler and with less stress and strain, therefore extending the life of the motors and belts.
Have your exhaust hood and fresh air fans checked quarterly for allowable operation and belt tension, which allows for peak performance.
As one of the only conspiratorially owned, independent manufacturers of industrial Exhaust Hoods in Texas, we, at Jean's restaurant Supply, are proud to be able to custom-build and install capability stainless steel exhaust hoods to meet your restaurant's exact needs and specifications.
Failing to do any inhibitive maintenance on your restaurant equipment or allowing things to go until they break, ends up in more costly repairs and/or replacement.
Thursday, March 22, 2012
bistro equipment aid and deterrent Maintenance Tips
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