Maintenance
April 1, 2016
BACK STORY: All Fired Up
Reducing the number of preventable restaurant fires is a priority for Chip Norwood, Owner/Master Technician of Norwood's Commercial Appliances, Boone, N.C.
March 1, 2016
BACK STORY: Compatibility Conundrum
A malfunctioning circuit board on a hotel's 10-year-old combi oven proves challenging when Christopher Moy of Interstate Food Equipment Service tries to get a replacement.
March 1, 2016
Maintenance Tips For Accelerated Ovens
Proper installation, following daily cleaning procedures and avoiding abuse keeps your microwave-enabled, fast-cook ovens in tiptop shape.
March 1, 2016
Best Practices: Disposer Care
Few things are easier or more convenient than dropping food waste down a commercial-grade disposer. But there are steps to keeping your unit operating at peak performance.
February 1, 2016
BACK STORY: Listen To Sound Advice
When boilers crack on multiple combis at a hotel, Mark LeBerte, President of ATECH, Nashville, Tenn., advises the client that it must use and maintain a water-filtration system.
January 1, 2016
BACK STORY: Winning Customer Service
When a restaurant's walk-in cooler evaporator unit fails a week before Opening Day in St. Louis' Ballpark Village, Howard Helgenberg, CSI, Chesterfield, Mo., calls in a favor of the manufacturer.
January 1, 2016
Stone-Hearth Ovens: The Art Of The Install
Advance planning and prep are the key to a surprise-free installation of stone-hearth ovens.
November 1, 2015
Back Story: Short Circuit? Short-Sighted.
A short-circuit hood's ventilation problem creates havoc for a popular wings destination until the manager calls in Bowling Green, Ohio-based CaptiveAire.
September 1, 2015
BACK STORY: Goo Be Gone
Sometimes, service visits read like a mystery novel. Chuck Pecka, formerly a full-time field technician and currently the Branch Manager for Duffy’s Equipment Service’s Binghamton, N.Y., office, remembers a call from a restaurant owner who told him that dishes were coming out of his rack-conveyor-style dishmachine speckled with a mysterious black goo baked on after…
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