By – The Editor There are two schools of thought when it comes to cleaning smokers. The first considers deposits of charred build-up on the grills and smokers to be an asset contributing to the flavor of the smoking process. The second, which we feel is correct, is that the gathering of grease, soot, and […]
By Pat Finley – Master Certified Lead Technician The season is changing and that is ushering in warmer weather. Warmer weather brings people will be firing up that AC to keep your customers and employees comfortable. It also means that your equipment will be working harder. Higher temperatures mean higher pressures, heat load, and amperage […]
By Pat Finley – Master Certified Lead Technician We all know that the fryer is the true workhorse in most commercial kitchens and food trucks. Many food service operations could not run without a fryer. With their importance to the operation of a commercial kitchen in mind, let’s review a few tips for maintaining commercial […]
By Pat Finley – Master Certified Lead Technician Under the sink of nearly every food service operation, you will find a commercial kitchen garbage disposal unit in a variety of shapes and sizes. Invented by architect, John W. Hames in the late 1920s, the commercial kitchen industry began to adopt it a few years later. […]
By – The Editor Many food retailers and take-out restaurants prefer open-air coolers to other cooling options. The pleasing open display case provides customers with an immediate view of merchandise, making it easier to grab what they need and increase the average basket size. However, the “air walls” used to maintain cooling temperatures can be […]
