Your walk-in freezer can be refurbished into a walk-in cooler to reflect your restaurant’s needs, but it’s a little more complicated than simply turning up the temperature. Have a look at these tips to see if changing your freezer to a cooler is do’able and appropriate for your restaurant.
Products, dishes, and menus vary from restaurant to restaurant, but most all restaurants use knives in their kitchen. As probably the most used tool in your kitchen, your knives need to be well maintained to achieve the best results and longest life. A high-quality knife set can be a big financial investment, but the payoffs can be longstanding, especially if you regularly maintain your set! Investing in the proper knives and maintaining their quality is key to extending the life of your knife set.
If you work in a commercial kitchen, it probably grieves you to stop and think about the amount of wasted food that's thrown away each day because it was left to spoil. This can sometimes be an unavoidable eventuality. So there are steps you can take to reduce the amount of waste that occurs in your kitchen - starting with the refrigerator.
A commercial refrigerator is a significant investment for any restaurant or food service facility. It's important to practice regular maintenance so that you get as much use out of your equipment as possible - and don't find yourself replacing it too often.
An ice machine is a significant investment for any establishment, whether it's a restaurant, hotel or office. If you'd like to see your investment pay off and be able to go on presenting your patrons with chilled offerings, it's important that you stay on top of the machine's maintenance and repair.
Your refrigerated merchandiser is meant to capture the attention of your customers and reel in some impulse buys, but if it’s catching their attention in all the wrong ways due to its broken-down appearance, then it may be time to replace.
For many breakfast-style eateries and other types of restaurant that use a griddle as a focal point in their kitchen, servicing their commercial griddle should be one of the top priorities. Indeed, a breakdown of this unit can close your shop indefinitely, so take care to follow a few of these tips when servicing your commercial griddle.
Stainless steel equipment in your kitchen may only need a simple wipe-down at the end of the night to keep up appearances, but pots and pans tend to see more action during the course of any given day and can accumulate grime and buildup that can burn out your supply of ‘elbow grease’ when you’re only using cleaners designed for easier-to-clean appliances.
You may have heard of a booster heater but overlooked the additional investment for any variety of reasons. But the fact of the matter is that adding a booster heater to your dishwashing unit can drastically decrease your energy and water consumption, creating a more efficient dishwashing setup.
Most items of commercial kitchen equipment at CKitchen and commercial kitchens around the world is comprised primarily of one material: stainless steel. Due to its anti-rust and anti-corrosion properties, stainless steel has become a material of choice for many equipment manufacturers.
Grease disposal can be a hassle for many small business owners, but some states and municipalities require these units to help keep sewer systems clean and free of grease waste from restaurants. Cue: grease traps. These devices, optional for some and mandatory for others, are used to intercept most grease and solids in plumbing systems before it ever reaches your wastewater disposal unit and further sewer lines. Knowing the ins and outs of grease traps can help you make an informed decision on which trap is right for your restaurant and can help reduce your restaurant’s impact on the local wastewater systems!
When it comes to investing in the right glass washer for your restaurant, there are two main options to consider: chemical versus hot water sanitizing. Choosing between chemical and hot water sanitizing glass washers is based on your individual restaurant’s needs, so let’s have a look at some of the main differences
Kitchen space is a commodity for many restaurants, so investing in equipment that can do the job of several pieces of machinery can save precious space while cutting costs. From bakeries to pizzerias, restaurants should consider investing in a dough sheeter to boost production and decrease labor costs.
Known for its durability and quality, stainless steel is the choice material for many pieces of equipment ranging from sinks to ovens to refrigeration units. To extend its life, routine cleaning and maintenance is the key
As a food and beverage professional, you know just how vital a clean commercial kitchen is. That’s why knowing how to clean kitchen sinks is an essential part of any kitchen staff’s training. Sure, while cleaning a kitchen sink doesn’t seem like rocket science. Extra precautions need to be taken when you work in an industry that prepares and serves food to the general public.
While many restaurants may not see the full benefit of investing in a booster heater, knowing what it can do you for you, your kitchen, and your restaurant as a whole may surely help give you the assurance you need to invest in this long-term money-saving machine. So what advantage is there if I purchase a dishwasher with a booster?
If you are new to the world of cast iron, you may be curious about the best way to clean it. Before you can get started with the process, there are a few different materials you will need to clean it properly.
Dishwashers are a large investment for any foodservice operation, so many look to cut corners where they can while still obtaining a durable, quality unit. While trying to save some pennies, many turn to cutting back on accessory units in order to keep within their budgets. When it comes to a dishwasher, the first accessory unit that owners look at is the vent hood. So the question begs to be asked, ‘Do I really need to have a vent hood for my dishwasher?’
While the large units in your kitchen are typically focal points that get a lot of TLC, it’s the smaller pieces of commercial equipment that can sometimes get left on the back-burner when it comes to maintenance and cleaning.
Refrigerators are a costly investment for any restaurant, so knowing how to properly maintain them is key to getting the most out of their life. Here are a few tips for repair and maintenance of your kitchen’s commercial refrigerator.
While many restaurants are making the switch to composting and other types of food waste disposal, the fact of the matter is that traditional garbage disposals are still likely here to stay in order to keep sinks free of large pieces of food waste that may sink to the bottom and make their way into the plumbing systems.
Refrigerated prep tables are pivotal for many restaurant kitchens, giving employees the ability to utilize the benefits of a refrigerated area and a prep area in one. To extend the life of your refrigerated prep table as well as ensure a safe work environment, regular maintenance is the key.
While regular maintenance can help extend the life of your beverage dispenser, the fact of the matter is that everything, in due time, will wear and tear and become either too costly to repair or too outdated to fit in with your evolving commercial kitchen. Here are some signs that could signify that it’s time to replace your beverage dispenser.
Many restaurant owners find themselves trying to rub two pennies together to make a nickel when it comes to equipment needs. So many of the extras tend to get left out. What many don’t realize is that these technologies and extra investments have been made to cut down on total costs over time.