Maintaining Your Restuarant Equipment

Foodservice Equipment Maintenance Tips

-- Foodservice Equipment & Supplies, 9/29/2009 8:45:00 AM

According to FE&S’ 2010 Industry Forecast, dealers anticipate fryers, ice machines, ovens, ranges, refrigerators and prep tables to be among their biggest sellers in the year to come. Collectively, these workhorses represent the backbone of most any foodservice operation. As a refresher, FE&S would like to offer the following maintenance tips for these pieces of equipment.

Please note that the information listed below contains general maintenance information and should not be substituted for the manufacturer’s requirements and recommendations.

Fryers

Maximize a fryer’s useful service life with regular and thorough
cleaning. Regularly boil out fryers to eliminate acidic or caustic oil
buildup on the metal. Change frying oil weekly. Foodservice operators
should try to avoid temperature shock caused by dumping frozen product
into fully heated oil, scorching the frying medium and stressing heating
elements. Self-cleaning burner systems perform daily preventive
maintenance and keep fryers running at peak efficiency levels.



                                         Ice Machines

Controlling the temperature of water flowing to ice-making equipment is
important because the lower the water temperature, the greater ice-making
capacity will be. Generally, temperatures should never exceed 90°F. Most ice
machines require regular cleaning, and operators should check them frequently
or loose wires or leaks. Keep lines clean by purging with water. Water filters
that prevent mineral buildups can reduce the necessity for frequent cleaning.
Since cleaning ice machines is a time-consuming task that requires the
storage bin to be emptied, operators should make sure a service agency will
properly handle this.

                                  Ovens
Gas and electric deck ovens each come with flue vents in the rear that must be maintained. With convection ovens, maintenance challenges can come from solid-state, touch-pad controls, since employees may use too-long fingernails or even sharp implements to punch numbers into the keyboard, which is a problem. Caustic cleaners such as scouring powders should not be used to clean the inside of a convection oven. Such cleaners are tough to remove, and their buildup will eventually damage an oven. Instead, staff should use a mild detergent on the exterior. Caustics can't do any damage on the outside, of course, but can mar an oven’s appearance.

Ranges

When it comes to ranges, staff can clean ordinary grime
by using soap, water and a cloth, sponge or fiber brush. To
clean baked-on food, staff should use a scouring pad or
stainless-steel wool to rub on a paste made of water and
ammonia, magnesium oxide, powdered pumice or French
chalk. Avoid cleaning with wire brushes, files and steel
scrapers. One maker offers a full-width crumb tray to catch
minor spills and provide easier cleanup. Lift-off burners
also facilitate easier cleaning.

Reach-in Refrigerators and Freezers
Staff should thoroughly and frequently clean and sanitize reach-ins, inside and out. And here are a few other maintenance tips for reach-ins.

Refrigerated Prep Tables

Prep tables are known as one of the most neglected pieces
of equipment in the kitchen, since they are high-use and can be difficult to
move for cleaning. Food debris should be removed from in and around
the unit. Keep clean evaporator coils, fan blades and condensers.
Change air conditioning filters and check the prep tables for fan failure
and leaks. Units also need to be regularly cleaned and wiped down,             both inside and out. Regular cleaning ensures optimum efficiency and can lower energy costs.

Walk-in Refrigerators and Freezers

Walk-ins are subject to a tremendous amount of operational abuse, and quality of construction and materials will affect maintenance requirements. Outer construction of stainless steel is the most durable and easiest to maintain. Aluminum outer construction is cheaper, but dents easily and is more difficult to clean. Compressor/condenser units should be in easily accessible areas, and multiple remote units should be grouped together to ease maintenance and servicing. Preventive maintenance for walk-ins' refrigeration systems involves ensuring proper air flow and ventilation in condensers' areas and routine cleaning of condenser coils by a certified technician.

Kelowna Restaurant Equipment
Clifford Pierce
Phone : 250.979-8631
E-mail 
Commercial Kitchens Kelowna Restaurant Equipment
http://commercialkitchens.blogspot.com/

Choosing Tableware for your Restaurant Equipment in Kelowna

Choosing Tableware for your Restaurant by Gail Leith

FIRST IMPRESSIONS COUNT: Much of the valuable first impressions that diners get about your establishment comes from your food presentation style and tabletop settings. Food presentation is key to the operational concept. Tableware anchors the aesthetics of the presentation and becomes the canvas for stylish dishes. The dining experience is more than just eating; it is a visual experience as well. The style of presentation and choice of tableware contributes to overall perception of the meals and your entire establishment.

SIZES AND SHAPES: There are ways to create a personality for your table that help you stand out with the variety of new shapes and sizes available. Adding extra touches in the various pieces you use can liven up the presentation. Using unique shapes can take your establishment to the next level. Even the simple square shape can inspire the chef as it provides a lot of space for the imagination, and room for varied creativity.

COLOUR: White plates are always in vogue with chefs. They provide a clean bright canvas to present beautiful food without distracting from it. Colours and patterns may go out of fashion, but white is always classic and sophisticated. With white, your pieces are almost guaranteed to never go out of style and will always be in stock. In this sense, white is very economical because it is easier to replace when breaks occur. Colour can be used however - but consider using colour and decorative items mainly for unique show pieces or special seasonal dishes, instead of heavy use.


USAGE: For tableware that gets heavily used throughout the day, certain shapes and durable commercial materials are best to avoid breaks, chips and scratches. Classic round shapes and shapes with reinforced edges usually have least breakage, while other shapes, particulary unique shapes and pieces that don't easily stack may be more prone to chipping and damage. Pieces that have uneven sides or delicate forms may be more suited for special presentation or showpieces rather than for heavy use.


ADAPTABILITY: When considering shapes and sizes of tableware, look also for pieces that possess the adaptability for presenting different menu items. Not only does this provide creative ways of presenting dishes, it is also very economical. Pasta bowls can also be used as salad bowls, martini glasses can be used traditionally or for more creative presentation of entrees and side dishes. Investing in good tableware is important so it is always best to make an intelligent and adaptable buy.

About the Author
For over 20 years FEI - Food Service Equipment International have been suppliers of commercial quality tableware, buffet and banquetware. Visit http://www.fei.com.au/
for more expert advice and products to serve all your foodservice needs.

Posted by:
Kelowna Restaurant Equipment
Clifford Pierce
Phone : 250.979.8631
E-mail : Clifford Pierce
Commercial Kitchens Kelowna Restaurant Equipment
http://commercialkitchens.blogspot.com/