Like most business owners, you’re probably not an HVAC expert. Yet your restaurant HVAC is a mission critical system that your business can’t operate without. All year round, you depend on your heating and air conditioning system to keep your dining room comfortable for your customers, so they keep returning to your restaurant again and again. Your restaurant HVAC also keeps your kitchen and food prep areas comfortable for employees, which have specialized comfort and ventilation requirements in order to meet health inspection requirements.
The same holds true for your commercial refrigeration equipment. When your walk in freezers, blast chillers, low boy refrigerators and display cases are not working as they should, it’s a big risk to your business. If your food quality suffers, you could lose customers. In the worst case, you could be serving food that puts customers in danger of getting sick if your ingredients are not stored at the proper temperatures. The next thing you know, negative reviews start popping up on social media. And what happens if the health inspector shows up when your commercial refrigeration equipment is acting up?
That’s why we have put together this collection of essential information for the restaurant owner about restaurant HVAC and commercial refrigeration equipment service: it’s everything you need to know at your fingertips. Get the answers to all your questions and concerns here! Plus we’ve added out best advice for restaurant owners, based on everything we have learned from serving the industry for 6 decades.