Topic
9 threads tagged with this topic.
Our commercial blast chiller has slowed down — it's not pulling hot food down to temperature in the time it should, which is a food-safety issue. - What causes a blast chiller to…
On our commercial gas range some burners have gone weak with yellow/uneven flames instead of a strong blue, cooking unevenly and slowly. - What causes weak, yellow or uneven burne…
Fryer oil is a big running cost, and we're either changing it too often (waste) or leaving it too long (bad food — and I gather degraded oil is a food-safety issue, not just taste…
Our commercial combi oven has started tripping the kitchen's breaker, sometimes mid-service — a nightmare when we're slammed. Resetting works for a while, then it goes again. - Is…
I want a proper planned-maintenance (PM) programme for my restaurant kitchen — so equipment doesn't fail mid-service, and so we're always inspection-ready. - What should a restaur…
The walk-in cold room at my café is creeping warmer than it should — not failed, but not holding its temperature — and I'm nervous about losing stock and a hygiene check. Before I…
My café's extraction hood came with mesh filters (the metal-wool-looking panels), and I keep being told baffle filters are what a commercial kitchen should use. Before I buy repla…
The ice machine in the café is going downhill: it's making less ice than it used to, the cubes come out smaller and cloudy, and — the bit that worries me most — the ice has starte…
I run a small café in JLT and I've realised our kitchen extraction hood has never been properly cleaned — the cleaner just pops the metal filters out, washes them, and puts them b…