Keeping your commercial refrigerator in top shape

Keeping your commercial refrigerator in top shape

A commercial refrigerator is critical for your restaurant company since it keeps all food and beverages cold and fresh. This is one of the main reasons why you should examine your refrigerators on a regular basis in order to avoid costly commercial appliances repair. So, what should you do now?

Keeping your commercial refrigerator in good working order

In this post, we’ve compiled a list of tried-and-true recommendations for keeping your commercial freezers in good working order. These maintenance suggestions will maintain your device in good working order and clean.

Clean the outside and interior of the refrigerator on a regular basis

Clean the whole outside and interior of your refrigerator unit on a monthly or weekly basis for the greatest results. Before you begin, remove everything from the refrigerator and briefly relocate it to another cooler.

To clean the inside, use a gentle brush to scrape the surface/shelves with soap, warm water, or a vinegar solution.

At the same time, you should clean the outside of your unit on a daily basis. Furthermore, avoid using any chlorine cleansers or abrasive scrubbers since they might harm the interior of your refrigerator.

Clean the condenser coil on a regular basis

While you may not realize it, it is critical to clean the refrigerator’s condenser coil on a regular basis. Most commercial refrigerator manufacturers recommend doing this procedure every two months.

This is because the temperature in the cabinet will rise as a result of the filth and dust. As a result, additional components will begin to fail, resulting in higher repair costs.

Check out the gaskets

Gaskets are essential components of all commercial refrigeration units. The door of the refrigeration unit will not be sealed shut if there is a fracture or split in the gasket. As a result, cold air will continually escape from the refrigerator’s inside.

If you have a damaged gasket, we recommend that you repair it right away. Even if there are no obvious fractures or splits, you should nevertheless clean the gaskets on a regular basis to avoid harm. If oil is frequently utilized in your industrial kitchen, this technique becomes even more critical.

This is because an increase in filth and oil can cause the gaskets to wear out over time.

Examine the evaporator coil and the surrounding region

The evaporator coil, like the condenser coil, is an important commercial refrigerator component. An evaporator coil is located alongside the evaporator fan and is in charge of absorbing heat from the heated air. As a result, the interior of the unit becomes cooler.

It is critical to maintain the area around the coil clean on a regular basis. Furthermore, you should avoid storing an excessive amount of hot products in the refrigerator. If the unit’s vents get clogged, the coil will begin to freeze. This will result in water leaks and an increase in cabinet temperature.

Examine the air filters

Air filters are frequently clogged by griddles and fryers, which can block air circulation. This is another very essential reason why refrigerators should be cleaned on a regular basis. If there are any splits caused by debris, it is time to change the filters.

Conclusion

Typically, when refrigerators stop working or end up getting damaged, there are certain components to blame. Though, it can be very tricky for you to repair refrigerators on your own. Your best bet will be to get some professional help.

Commercial refrigerator services Alexandria can be costly if your refrigerator/freezer has sustained extensive damage. So, before any additional damage is done, make sure you are following all of the above-mentioned guidelines.

How To Set Up And Run Restaurant Kitchen?

How To Set Up And Run Restaurant Kitchen?

Here we are going to guide how you can set up and run a successful restaurant kitchen. This also includes using quality appliances and getting the best commercial appliances repair.

Run and setup a commercial kitchen

  1. Do Your Research

Setting up a restaurant and getting regular customer is not easy. When you have to start the restaurant, do your research. Check the sites where you want the restaurant, its surrounding, the customer needs, what dishes will be hot favorite and what price should be set. Also check the nearby restaurants, taste their food as well as check the prices. These things will help you come up with a better idea to set up and run your kitchen.

  1. Design the Kitchen

The commercial kitchens are way different than home kitchens. For a restaurant kitchen, you need a lot of things. Appliances, freezers, refrigerators, ovens, grills and many more. Make sure the kitchen design is user-friendly and the chefs can move freely and access everything. Keep the kitchen clean and decorated because this will the most attractive thing for the customers.

  1. Use Quality Appliances

To set up and run a commercial kitchen, you should get quality appliances. Whenever you need to repair them, hire the best commercial appliances repair. Similarly, you will have to keep an ice maker and may need commercial ice maker repair whenever it gets out of order. Never purchase cheaper or low-quality appliances because they are damaged easily. You will end up spending a lot more money than needed.

  1. Choose a Location

The location of the kitchen is the most important thing. Try to choose an area where you will get the most number of customers. You should redesign the interior of the restaurant in a unique and beautiful way. Display banners and boards so that people can find your hotel easily. But the location should be attractive. It can be near a college, university, food street, bazars or any major benchmark of the city.

  1. Create a Menu

After doing with the basic things, you should create a menu. Always focus the customers and what they prefer. Every area has certain dishes so follow the trend. You can also introduce your own dishes if you believe they will attract customers. Maintain the great quality of food and keep improving as you make progress. Sticking with just one menu may reduce your customers. Be creative and redesign the menu after regular intervals.

  1. Keep Prices Low

When it comes to food prices, you should compare the market rates of different restaurants. Try to keep your prices low as it will bring you more customers. You can give a tough time to the already running restaurants with your quality food and low prices. This way you can easily get attention of the new customers. Adjust the prices carefully if you believe there is need to increase the food rates.

  1. Market Your Kitchen

Another important thing to get started with a restaurant kitchen is to market the business. Make a marketing plan and focus the potential customers. Introduce offers and promotions when you market the kitchen. Be creative and use all possible marketing channels. You should have a kitchen website that should have everything enlisted. Make things simple and easy for customers. Also try to offer online free delivery in a certain distance.

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  1. Hire Your Staff

The staff at your kitchen will decide the future of your business. When you hire people, focus on their experience and expertise. Choose people carefully because they will represent your business. Take more care for customer care staff. The servers should be polite and kind who know how to make customer happy and keep them satisfied. Many customers visit a restaurant just because of servers so every waiter should be skilled.

  1. Take Care of Everything

We have listed all the important things to set up and run a restaurant kitchen. Now all you need is someone who can supervise the whole staff and encourage them for work. Monitor the performance, keep customer data, analyze the stats in order to make improvements.

Introduce incentives for your staff as well as customers. Hold special dish-based events on special occasions. Get customer feedback and encourage them for reviews. Use reliable  commercial ice maker repair Vienna VA services. Keep advertising and never run out of idea to operate the kitchen successfully.