Every piece of equipment in the foodservice kitchen needs to be properly used and maintained. Improper use and poor maintenance can slow an operation down, and even lead to downtime, with major disruptions to daily business.
Controlling Latent and Sensible Heat from the Dishroom
When it comes to kitchen operations, temperatures are a key ingredient. Refrigerators should be set at 40 degrees or below and freezers at 0 degrees or below. Hot food should be served at 140 degrees or warmer and cold food served at 40 degrees or colder. But what about the temperature of the kitchen itself? We know that temperature in the...
When K-12 Schools Should Consider a New Commercial Dishwasher
Purchasing a new commercial dishwasher is a big decision for any operation, but in K-12 schools where budgets are tight the stakes are even higher. A major capital expenditure is one that may only be considered when every other avenue has been explored. “In my experience I’ve found schools take good care of their machines. Keeping up...
