Here in the Jean's bistro contribute aid Department, we have compilied a list of aid and prophylactic maintenance tips to help your bistro succeed in it's company venture. Your heating, cooling, cooking and food making ready tool is a huge venture that should be kept in good, clean, operational order.
Commercial Ovens:
Wipe out spills from your oven cavity daily- this will cut down on rust and corrosion in the oven cavity, while also reducing the possibility of fire hazards.
Walk-In Coolers and Freezers:
Keep the doors concluded when not in use- if doors are left open for any extended amount of time, ice can speedily build-up on the evaporator coils and cause cooling problems. Retention doors concluded will help cut down on any unnecessary aid calls.
If doors must remain open, reconsider adding an Air Curtain or Air Door to the doorways. Ask one of our sales representatives about energy-saving Air Curtains and Air Doors.
Steam Tables/Warmer Wells:
Some units wish the heating element be immersed in water at all times. It is foremost that the water level in the well never drops to a level where the immersible element is exposed, as this can cause premature failure.
Keep the heating elements clean and free of any mineral build-up as this can also decrease the life of your equipment.
Air Conditioning/Heating System:
Have your Air Conditioner Filters changed or cleaned monthly. This will help save immensely on your electricity bill, as air conditioning can be a requisite percentage of your galvanic bill (20-30%).
Be sure to get your Air Conditioning/Heating theory checked by a marvelous expert at least twice yearly, to be sure both the Heat and Cool cycles are operating safely and efficiently.
Condenser Coils:
Keep condenser coils clean on all refrigeration equipment, such as: ice-making equipment, refrigerators, freezers, salad coolers, air conditioning units, etc...
Retention condenser coils clean and free from dust and grease will help forestall breakdowns and high-priced heal bills, and will also save on electricity.
Dust can normally be brushed of the coils or blown off with compressed air. Grease build-up sometimes requires a aid company to clean it thoroughly with a coil cleaning solution.
Ice Machines:
Ice machines are one of the most foremost pieces of tool in your restaurant/bar. Retention it clean will make it run better, it will make more ice, and it will cause less wear and tear on component parts, therefore rescue money on electricity, as well as immoderate heal costs.
Let us keep your ice engine in good working order with a high-quality, properly installed water filtration system. Convert those water filters every 3-6 months. Both of these suggestions will help increase the life of your ice machine, cut down on high-priced repairs, and finally, make cleaner, best tasting ice for your customers.
Ice-making tool must be properly sized for your particular establishment's needs. Here at Jean's bistro Supply, we can analyze the size, seating capacity, and expectations of your business, so that we can propose the permissible size ice engine for your establishment.
Ventilation/Exhaust Hoods:
Keeping clean air filters in your exhaust hoods will keep them working more efficiently, the motors running cooler and with less stress and strain, therefore extending the life of the motors and belts.
Have your exhaust hood and fresh air fans checked quarterly for permissible doing and belt tension, which allows for peak performance.
As one of the only secretly owned, independent manufacturers of commercial Exhaust Hoods in Texas, we, at Jean's bistro Supply, are proud to be able to custom-build and setup quality stainless steel exhaust hoods to meet your restaurant's exact needs and specifications.
Failing to do any prophylactic maintenance on your bistro tool or allowing things to go until they break, ends up in more high-priced repairs and/or replacement.
Saturday, March 10, 2012
bistro tool assistance and inhibitive Maintenance Tips
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