In the food service business, you spend good money on the best ingredients, because your customers expect nothing less than the freshest fare. So much depends on the quality of your food. But if you’re storing that food in commercial refrigeration units that have not been properly maintained, you might as well be throwing your money away.Read More
Commercial Refrigeration
How to Clean Up Your Commercial Refrigeration and Nail that ‘A’ Grade
How to Clean Up Your Commercial Refrigeration and Nail that ‘A’ Grade
If you own or manage a restaurant in New York City, you probably have nightmares about the health inspector. You know the one we mean, where he comes in wearing a diabolical grin and slaps a C grade on your front window.
Seriously, even if he comes in smiling pleasantly, your stomach probably does flip-flops. Having the health inspector turn up can be even scarier than having your chef call in sick. You immediately remember all the maintenance tasks you’ve been meaning to take care of, like the low-boy on your cooking line that’s been running too warm. Then you imagine the potentially catastrophic violations that could come as a total surprise: like having to throw out everything in your blast chiller because the temperature is too high. You might even face the closing of your restaurant because of a Condition V critical violation.
Some of the most damaging violations you can receive in an inspection come from food being stored or held at the wrong temperature.
Here’s how poor restaurant HVAC refrigeration service leads to dangerous temperature variations:
5 Reasons to Combine Your HVAC and Refrigeration Repair Services
If you are a facilities manager for a restaurant group or chain, you have a lot on your plate (pun intended). You can easily have a dozen people calling you every day with problems that need to be fixed, and you can’t possibly check them all out by yourself. You need to rely on service providers for information, assessments, and advice to help you make decisions.
Let’s say you’re overseeing 15 restaurants and you’re responsible for refrigeration and HVAC and commercial kitchen maintenance. If you have different vendors for each system and each location, you could be dealing with as many as 45 vendors! That’s definitely too many hands in the kitchen. Not to mention too much time on the phone and far too much paperwork with all those separate work orders, proposals and invoices. Make your life easier by building a relationship with one trusted refrigeration and HVAC service provider that can handle all your service needs.
Here’s what you stand to gain:
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Display Case Breakdown: Avoid Costly Commercial Refrigeration Repair
Cold Case: Display Case Gone Bad
For owners of New York City convenience stores, delicatessens, coffee shops and bakeries your refrigerated display cases are the lifeblood of your business. You’ve probably gone to a great deal of time and expense to choose the best commercial refrigeration equipment for your needs, and design a space that showcases your products in the most attractive and convenient way. And of course, you count on that equipment to work reliably 24 hours a day to keep items fresh for your customers.
If a display case breaks down, and you need commercial refrigeration repair, it’s a major headache and a major expense. You may be forced to throw out a lot of expensive product, not to mention the lost business while the unit is down. Then you have to fix or replace the unit in a hurry. Of course it will happen at the most convenient time, on a Sunday or a holiday when the service rates are at a premium. You may even have a health and safety issue if customers consumed food that was not kept at the proper temperature.Read More
Blast Chillers 101: How to Avoid Commercial Refrigeration Repair
‘Just Me and My Blast Chiller’
If you run just about any type of food service operation, your blast chiller is your best buddy…or at least one of your most critical pieces of commercial refrigeration equipment. It increases the productivity of your kitchen by allowing you to make larger batches and produce more product during slow periods. It reduces waste since you no longer need to throw out leftovers every day. Most importantly, it preserves the flavor, aroma, color, texture, and nutrients in your food, improving the quality of what you serve. Use of blast chillers can even reduce your legal liability by ensuring that your food is handled in compliance with food safety regulations.
The best part is, your blast chiller asks for very little in return. These units are very reliable and can easily last 15 to 20 years. All you need to do is some simple cleaning and maintenance. What more could you ask from one piece of equipment?Read More
The Restaurant Owner’s Guide to Commercial Refrigeration Maintenance
New York City’s Restaurant Week is fast approaching. Each year New Yorkers and tourists flood the city’s restaurants for a chance to taste what might normally be beyond their budget or their pallette. If you’re a restaurant owner that could mean a huge boon for business. But if your refrigeration equipment fails, all those bang-for-your-buck meals won’t mean much. So, in advance of restaurant week, we’ll be posting great tips and resources on how to keep your equipment (and your head) cool!
As a restaurant owner, your refrigeration equipment is both your best friend and your worst nightmare. Without your coolers, chillers and freezers, you’d be serving lukewarm drinks, wilted salads and melted ice cream. Let’s face it, without them you wouldn’t be in business at all. And that’s exactly the problem: when they break down, your business quickly comes to a screeching halt.Read More
