Energy Efficiency
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August 01, 2022
During the summer, school cafeterias finally have the downtime to check in on their kitchen equipment and perform maintenance as needed. No students are around, which makes this period of time lower risk, with minimal work interruptions while technicians are fixing broken units or ordering replacement parts. This means that planning professional preventative maintenance prior to the start of the school year is the smartest decision for. . .
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June 03, 2020
As of November 2019, CPS is officially the Authorized Service Agent to install, start-up, and maintain all Perlick commercial beer tap systems in Ohio. Although CPS has represented Perlick over the years by installing and maintaining commercial kitchen equipment such as refrigeration products, the opportunity to acquire a commercial beer tap system certification was a monumental development as we continue to discover new and improved ways. . .
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April 03, 2019
Deep Fryers are a staple in most commercial kitchens and it’s not uncommon to experience a malfunction every once in a while. That is why it is important to understand some of the most common problems that you might encounter when owning even the highest quality of deep fryers. Although most commercial deep fryers are well known for their durability and efficiency, these heavy-duty kitchen appliances are likely to come across a few minor issues within their lifespan. Luckily, the most common issues. . .
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July 03, 2018
In today’s industry, brick ovens are a coveted item among Italian restaurateurs across the country. Their ability to hold heat makes them extremely economical and efficient when cooking. Not to mention, food-lovers crave the amazing flavor that comes from a wood-fired brick oven. Over the years, not much has changed when it comes to these brick beauties. That is, until the minds at Marra Forni found a way to improve them.
At last year’s National Restaurant Association show in Chicago, Marra. . .
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January 15, 2018
Commercial kitchens use a great deal of energy. Luckily, there are many simple steps we can take to ensure that this energy is not going to waste. Below, you’ll find a few of our tips for decreasing your commercial kitchen’s energy bill and impact on the planet.
- Consider location, location, location
Many commercial kitchen managers do not realize that the location of their equipment can cause increased energy usage. For example, if an oven is placed right next to. . .
- Consider location, location, location
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August 23, 2017
As temperatures climb outside, they can climb inside your walk-in refrigerators and freezers as well. Preventing this climb in temperatures is a vital part of keeping the food your kitchen serves safe. The best way to do this is to have the machinery frequently tuned-up. Our experts at CPS can make sure your walk-ins are ready to handle the heat.
- Make sure your evaporator fan coils and blades are routinely cleaned.
This needs to be done at least once a quarter, but an extra cleaning. . .
- Make sure your evaporator fan coils and blades are routinely cleaned.
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June 28, 2017
The hospitality industry is highly competitive and commercial kitchens generally run on thin margins. As such, the operations require effective management to maximize profitability. Prioritizing specific aspects of kitchen management has the capacity to boost the bottom line.
Some of the key areas that require careful handling include staff workflow, menus, inventory procedures and efficient use of equipment. When it comes to efficient equipment, no one is better equipped to service. . .
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November 23, 2016
It’s that time of year, and you can see and almost smell your favorite holiday dish. Maybe it is one of mom’s classic recipes from when you were younger, maybe it is something from a family member or maybe it’s your own signature entrée. Either way, the holiday season means great food.
The last thing you want to have to deal with when you are prepping your Christmas, Kwanzaa or Hanukkah meal is a broken stove or a kitchen that needs attention. On the commercial kitchen side of things, the. . .
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November 15, 2016
In the food service industry, if the kitchen is not operating correctly, the whole place slows down. A lot of the times, restaurant and bar owners aren’t aware of the improvements that could be made that would have a big effect on the overall performance of the operation.
If you have a commercial kitchen, the first thing you need to do is an evaluation. Start with your microwave and other small appliances. Are they running correctly? Would it be beneficial to your operation if the microwave. . .
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September 20, 2016
When it comes to selecting commercial kitchen equipment, you should proceed cautiously. After all, your kitchen is your biggest investment and the commercial-grade equipment your kitchen requires is not cheap. You don’t want to go for the cheapest equipment out there, but you also don’t want to be ripped off or make unnecessary purchases. Consider your choices carefully, do your research and follow these tips that will point you in the right direction:
1. Know Your Restaurant. . .