Fryers are key pieces of equipment for many of our customers. Keeping them clean, safe and energy efficient is important for extending their life as well.  On the maintenance side of things you’ve got to keep the burners, pilots, fry vats and fry baskets in good shape. Make sure to do the following for your burners:  Clean the air vents and remove ling Replace or clean air intake filters Inspect the radiants Clean the air vent Check  your controls Clean everything else regularly. Consider a boil-out if that’s appropriate and convenient. If not, make sure you dry all your cooking...

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As a Chef or restaurant owner, you know that energy costs have always been a significant expense and have been rising rapidly. According to EnergyStar.gov commercial kitchens use about five to seven times more energy per square foot than other commercial buildings. Choosing more energy-efficient appliances and making sure that your current equipment is well-maintained can reduce your energy consumption and energy bills(!) significantly. There are several resources with great information on ways to reduce energy and water consumption in the food service industry. Two of our favorites are the Food Service Technology Center and California Energy Wise. In fact,...

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Are you having trouble with your commercial fryer not staying lit?  Double check the items listed below or ask your service company to do so if you're not confident about doing it yourself. Pilot light: The pilot light may be out or not functioning properly. Check the pilot light to make sure it is lit and the flame is stable.  Thermocouple: The thermocouple is a safety device that detects if the pilot light is lit. If the thermocouple is faulty or not positioned correctly, it may not detect the pilot light, and the fryer may shut off. You may need...

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Combi ovens are a popular choice for restaurants because they offer a wide range of cooking options in a single appliance. You are able to cook with steam, convection or a combination of the two.  Versatility: Combi ovens are great for roasting, baking, grilling, steaming, poaching, and more.  Time and space savings: Combi ovens can replace multiple appliances, saving both time and space in the kitchen. You'll often see them when space is tight in city restaurants as you can eliminate a separate steamer or convection oven. Consistency: Combi ovens are designed to provide consistent results. They can be programmed to...

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Are you considering a new commercial oven? If you are replacing an existing one, you may decide to stick with the style you already have as the electricity or gas line is already there. However, this can be a good time to pause and see if it's time to switch it up. If you're planning to roast and broil more often than baking, a gas oven may be better.  Bakers typically prefer the very consistent heat of an electric oven.  Here are some more pros and cons of each: Gas Ovens: Pros: Gas ovens heat up quickly.  Gas is often cheaper...

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