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
Monday, December 5, 2011
Refrigerator Maintenance Tips
These days, refrigerators can be found in roughly every home. Refrigerators have become a necessity and with the advent of the energy-efficient models, having a refrigerator in the house has become less of a burden. But, did you know that there are safe bet things that you can do that can help you make your refrigerator consume less energy? Here are some refrigerator maintenance tips that can help you cut the electrical consumption of the appliance.
In order for your refrigerator to function in the best manner, it is recommended that you supervene these tips.
3 Door Refrigerator
Tip estimate 1 is to check the gaskets. As time goes, the gaskets of the refrigerator can become brittle, dried out and cracked. This may cause the gasket to lose its capability to cool the food that you place in the fridge. The gaskets are designed to keep the warm air out of the fridge and seal the cool air inside. This is no ifs ands or buts leading to the efficiency of the appliance. For this reason, it is leading that you make sure that the seal is as strong as it is supposed to be. Clean the gasket with a mild all-purpose cleaner. Wipe it dry and make sure that when you shut a note or a piece of paper in the door, it does not get pulled of easily. If you find that the seal is not creating resistance, it may be time to replace the gasket.
Tip estimate 2 is to clean the condenser coils. If you do not clean the condenser coils regularly, they may become dusty and cause the appliance to work harder. When this happens, the fridge consumes more electricity and shortens the life expectancy of the fridge. To avoid this, use a broom and remove the build up of dust on the coil. In most models, the coils are located at the back of the fridge and you must make sure that you clean them at least once every 3 months.
Tip estimate 3 is to change the water filter. If you refrigerator has a water dispenser or an ice maker, you should make sure that you change the water filter regularly. It is recommended that you change the water filter every six months.
Tip estimate 4 is to clean the drain hole. In order to remove condensation, most refrigerators make use of a drain hole. But, when food particles get caught in these drain holes, they do not function properly. To make sure that your fridge is working efficiently, remove any trapped food particles and clean the drain pan.
Refrigerator Maintenance Tipsclear door refrigerator linksys wusb300n french door refrigerator with ice dispenser
Sunday, November 27, 2011
Refrigerator Maintenance Tips - Appliance Care For good Efficiency
Your refrigerator is enduringly in use. It is plugged to the electrical outlet 24 hours a day, seven days a week. Because it is enduringly working, it wears out fast.
One way to make your fridge more sufficient and more dependable is to mouth it regularly. How do you do that? Here are some tips that can help you prolong the life of your refrigerator.
3 Door Refrigerator
Tip 1: At least once a month, unplug your fridge and clean the exhaust coils at the back of the machine. Dust and cob webs can fetch on the coils and this might forestall the motor from exhausting hot air outside. That being said, the fridge might work harder in lowering the climatic characteristic inside. It consumes more energy.
Clean the fridge. Use a soft-bristled brush to get rid of cob webs. The modern refrigerators today have done coil structure. Check the manual to find out where you can find the coils and where you can gain entrance to them.
Tip 2: commonly clean the interior of the fridge. Bacteria can still grow in there especially in in the middle of temperatures that thought about "danger zone". If there are spills, immediately wipe the spills away. Take off stains and spills as well as they can turn hard and crusty. They can stain the interior of the motor as well.
Get rid of stale food and Take off dishes and boxes that do not include anything. They only take up a lot of space inside the fridge and they might make the motor work harder.
Tip 3: Clean the door edges of the motor and make sure that the door can close perfectly so that air will not escape. Avoid slamming the refrigerator door. Most fridge door mechanisms are connected to the lighting inside the machine. Slamming the door can damage the association to the light.
Tell your kids not to play with the fridge. Frequently occasion and windup the door can speed up the deterioration of the appliance. This also allows the leave of cold air, prompting the motor to use up more energy to lessen temperature.
Tip 4: Do not use sharp objects to Take off ice or scrape crusty stains. To Take off ice, unplug the motor and open the ice compartment. Ice will ultimately melt so you can Take off it better. For stains, Take off them using dishwashing soap. Apply it on the stained areas and let the soap loosen up the crusty stains. Wipe it clean with a damp cloth.
Refrigerator Maintenance Tips - Appliance Care For good EfficiencyWednesday, August 17, 2011
Refrigeration Maintenance, Walk-In Coolers and Freezers
Most refrigerators and walk-ins seem virtually indestructible and problem free, but you'll get longer life out of yours by following these safety and maintenance tips. Clean the door gaskets and hinges regularly. The door gaskets, made of rubber, can rot more in effect if they are caked with food or grime, which weakens their sealing properties. They can be safely cleaned with a clarification of baking soda and warm water. Hinges can be rubbed with a bit of petroleum jelly to keep them working well. Dirty coils force the refrigerator to run hotter, which shortens the life of the compressor motor. They should be cleaned every 90 days, preferably with an industrial-strength vacuum cleaner.
Walk-in floors can be damp-mopped but should never be hosed out. Too much water can get into the seals between the floor panels and damage the insulation. A refrigerator only works as well as the air that's allowed to circulate around its contents. Cramming food containers together so there's not a spare inch of space around them doesn't help. Also try to keep containers (especially cardboard ones) from touching the walls of the cabinet. They may freeze and stick to the walls, damaging both goods and wall. Use a good rotation system: First in, first out (Fifo) is preferable. Or put colored dots on food packages, a dissimilar color for each day of the week, so every person in your kitchen knows how long each item has been in the fridge.
3 Door Refrigerator
Walk-In Coolers And Freezers
A walk-in cooler is just what its name implies: a cooler big sufficient to walk into. It can be as small as a closet or as large as a good-size room, but its traditional purpose is to provide refrigerated storehouse for large quantities of food in a central area. Experts suggest that your execution needs a walk-in when its refrigeration needs exceed 80 cubic feet, or if you serve more than 250 meals per day. Once again, you'll need to rule how much you need to store, what sizes of containers the storehouse space must accommodate, and the maximum quantity of goods you'll want to have on hand. The only way to use walk-in space wisely is to equip it with shelves, organized in sections. Exactly how much quadrilateral footage do you need? The easiest formula is to infer 1 to 1.5 cubic feet of walk-in storehouse for every meal you serve per day. Another basic calculation: Take the total number of linear feet of shelving you've decided you will need (A), and divide it by the number of shelves (B) you can put in each section.
This will give you the number of linear feet per section (C). To this number (C), add 40 to 50 percent (1.40 or 1.50) to cover "overflow"-volume increases, wasted space, and bulky items or loose product. This will give you an estimation of the total linear footage (D) needed. However, linear footage is not enough. Because shelves are three dimensional, you must infer quadrilateral footage. So multiply (D) by the depth of each shelf (E) to acquire the total quadrilateral footage number (F). Finally, double the (F) figure, to compensate for aisle space. Approximately half of walk-in cooler space is aisle space. Another favorite formula is to infer that, for every 28 to 30 pounds of food you'll store, you will need 1 cubic foot of space. When you get that figure, multiply it by 2.5. (The factor 2.5 means only 40 percent of your walk-in will be used as storehouse space; the other 60 percent is aisles and space between products.)
The supervene is the size of the refrigerated storehouse area you will need. For a walk-in freezer, simply divide your walk-in refrigerator space by two. Larger kitchens, which serve more than 400 meals a day, may need as many as three walk-in refrigerators for dissimilar temperature needs: one for furnish (41 degrees Fahrenheit), one for meats and fish (33 to 38 degrees Fahrenheit), and one for dairy products (32 to 41 degrees Fahrenheit). The walk-in is used most often to store bulk foods. Because this often means wheeling carts or dollies in and out, the floor should be level with the kitchen floor.
This leveling is achieved by the use of strips (called screeds) that are applied to the floor. Coolers don't come as a particular unit; they are constructed on-site. The walls, ceilings, and floors are made of individual panels. Wall panels should be insulated to a rating of R-30, which means a 4-inch thickness. They come in assorted lengths and widths, with 12-by-12-inch angle panels at 90-degree angles. They can be as short as 71?2 feet or as tall as 131?2 feet. The most base type of insulation inside the panels is polyurethane, and the surface walls of the panels can be made of stainless steel, vinyl, or aluminum. Stainless steel is the most expensive, and aluminum-because it's the least expensive-is the most favorite choice. If the walk-in is an outdoor installation, aluminum is the most weather resistant.
The installer will be sure the unit has interior lighting. The floor panels for walk-ins are similar to the wall panels. Load capacities of 600 pounds per quadrilateral foot are the norm, but if you plan to store very heavy items (like beer kegs), a reinforced floor can be purchased with a load capacity of up to 1000 pounds per quadrilateral foot. The refrigeration system of a walk-in is a more involved premise than a appropriate refrigerator, primarily because it's so much bigger. Matching the system (and its power requirements) with the dimensions of the walk-in and its projected use is best left to professionals, but it's important to note that a walk-in accessed oftentimes throughout the day will wish a compressor with greater horsepower to profess its interior temperature than one that is accessed seldom.
A 9-foot-square walk-in would need at least a 2-horsepower compressor. The condenser unit is placed whether on top of the walk-in (directly above the evaporator) or up to 25 feet away, with lines connecting it to the walk-in. The latter, for clear reasons, is known as a remote system, and is essential for larger-than-normal condensing units with capacities of up to 7.5 horsepower. In a remote system, the refrigerant must be added at the time of installation. For smaller walk-ins, there's also a plumbing configuration called a quick-couple system, which is shipped from the premise fully charged with refrigerant. This without fail simplifies installation. However, you may need the added power of a remote system if your kitchen has any of these drains on the walk-in's cooling ability: frequent door opening, glass display doors, multiple doors per compartment, or an ambient kitchen temperature that's near 90 degrees Fahrenheit.
Modern walk-ins sometimes offer a frozen-food section in addition to the quarterly cooler space. There are pros and cons to this concept. It may ease the load on the freezer, because it's already placed inside a chilled airspace; but it also can't help but sell out broad usable space, because it requires a detach door. You can also order your walk-in with a separate, reach-in section that has its own door and shelves. Although this may save the cost of purchasing a detach reach-in, some critics claim that a walk-in is not designed to do a reach-in job, such as storing uncovered desserts. Do you in effect want them in the same environment as cartons of lettuce and other bulk storehouse items? There may be cleanliness or food potential factors to consider.
The doors should open out, not into the cooler itself. The appropriate door opportunity is 34 by 78 inches. Several door features are important for proper walk-in operation. These include: A heavy-duty door closer. Self-closing, cam-lift door hinges. If the door can be opened past a 90-degree angle, the cam will hold it open. A heavy-duty stainless steel threshold. This is installed over the galvanized channel of the door frame. A pull-type door handle, with both a cylinder door lock and room to use a detach padlock if necessary. Pressure-sensitive vents, which prevent vacuum buildup when opportunity and end the door. An interior safety publish so no one can be (accidentally or otherwise) locked inside the cooler.
Other smart features that can be ordered for walk-ins are: A thermometer (designed for outdoor use, but mounted inside the cooler) with a range of 40 to 60 degrees Fahrenheit. A monitoring and recording system that keeps a printout of refrigeration temperature or downloads to a computer. Glass, full-length door panels (like those in supermarkets and convenience stores), sometimes called merchandising doors, whether hinged or sliding. Heavy-duty plastic strip curtains inside the door. (One maker claims a 40 percent vigor savings with this feature.)
A foot treadle, which enables you to open the door by pressing on a pedal or lever with your foot when both hands are full. Three-way interior lighting, which can be turned on from surface or inside the cooler, with a light-on indicator light outside. Inside, the light itself should be a vapor-proof bulb with an unbreakable globe and shield. When space is at a premium, think about whether it is practical to install an outdoor walk-in unit. This is an prudent way to add space without addition the size of your kitchen, and you can buy ready-to-use, stand-alone structures with electricity and refrigeration systems in place. They come in appropriate sizes from 8 to 12 feet wide and up to 50 feet in length, in 1-foot increments.
They range in height from 7.5 to 9.5 feet. Look for a unit with a slanted, weatherproof roof, a weather hood, and a fully insulated floor. Outdoor walk-ins cost about half of the price of installing an indoor kitchen walk-in, so this is a money-saving idea if it works in your location. If your demands for walk-in space are seasonal, consider leasing a refrigerated trailer, available in most metropolitan areas on a weekly or monthly basis. They can provide an instant 2000 cubic feet of added storehouse space, which can be kept at any temperature from 40 to 80 degrees Fahrenheit. They use basic 60-amp, 230-volt, three-phase electricity. Ask if the lease deal includes hookup at your site and service if anyone goes wrong.
Refrigeration Maintenance, Walk-In Coolers and Freezers