Fryers // Refrigeration Equipment // Beverage Equipment // Ovens // Stoves/Ranges // Steamers // Broilers // Ice Machines // Microwaves // Griddles //

Tips For Using and Maintaining Your Equipment

Restaurant equipment is expensive and if it breaks down can it can hamper your business. Making sure it is well maintained will save you lots of money in utility costs and replacement costs..

Create a calendar with the recommended maintenance dates for all parts and equipment, including monthly, quarterly, semi-annual and annual checks.

The schedule should note when air-conditioning-equipment air filters should be changed (at least quarterly), exhaust- and supply-fan bearings should be lubricated, and when thermostats on cooking and air-conditioning equipment should be calibrated.

Refrigeration (Freezers, Coolers, HVAC)

Ice Makers & Bins

Broilers & Char-Broilers

Ranges & Stoves




Beverage Dispensers


Hot water Heater - Sediment and faulty relief valves are the two most common causes of a water heater breakdown. Sediment builds up as a result of impurities, usually rust or alkaline minerals, entering the water heater tank through the main water supply line. Sediment can block the distribution of heat, thereby wasting energy. The extent of sediment build-up is determined by the condition of the water in your area. In areas where water conditions are extremely poor, a water softening system may be necessary.

Once a month, drain 2 -3 gallons of water from the water heater by placing a bucket under the drain valve and opening the valve. Once drained, close the valve. This simple maintenance procedure lengthens the life of your water heater and improves the quality of your hot water. Check the safety valve (located on top of the unit) by pressing on the handle located on top of the valve. Take caution as the overflow pipe should expel HOT water. If it does not, have the valve replaced immediately. This safety valve is designed to open in the unlikely event that the thermostat should malfunction. If the valve does not operate properly, the tank might explode due to high steam pressure.

Pasta cooker - Gas pasta cookers provide a complete, self-contained work center for preparing pasta. They have two sections, one for cooking and warming, and one for rinsing and holding.

Pressure cookers - For a given burner setting, pressure cookers cook at higher temperatures because the pressure they produce raises the boiling point. The higher temperature allows the cooking to be completed faster, reducing energy costs by about two thirds.

Gas rice cooker - is a space-saving countertop appliance that provides fast cooking in an enclosed pot. It is thermostatically controlled making it easier for you to produce perfect rice every time.

The gas-fired wok - provides concentrated, intense heat. Woks are available with two and three-ring burners or jet burners, with convenient valve location and built-in water faucet and drain gutter for easy clean-up.

Tilting braising pan - This versatile, high-production pan serves many cooking needs. Use it to braise saute, stew, boil, simmer, steam, pan fry, grill, roast, proof dough or, as a bain marie to hold foods hot. Its thermostatic controls maintain constant cooking temperatures and, with the cover, help keep your kitchen cooler and save energy.

Because food is transferred directly from tilting pan to serving pan with perfect control, there is no ladling and heavy lifting.   The tilting pan can reduce total cooking time by up to 25 percent.

Foods can be thawed, braised, sauteed, fried, poached, steamed or held.

Maintenance - Clean with mild detergent and brush after each use. Presoak if necessary. Water, waste and scraps are easily removed into a receiving pan for disposal.