Fixin' The Kitchen

Of all the tools and machinery in your commercial kitchen, is it possible to pick a favorite? If you can, odds are you might choose your TurboChef oven – a rapid cook oven that doesn’t require the same ventilation as a standard oven, so it’s perfect for smaller kitchens in bars, concession stands, and other food service locations with limited kitchen space and less ventilation. Due to the amount of food that a TurboChef oven can prepare in one day, it’s incredibly important to keep up with cleaning. . .

• Common Problem #1: No Power
  • There are a couple fixes to this solution – first of all, have you checked to make sure it’s plugged in? The plug could have loosened from the socket, so the first thing you should do is make sure the plug is securely inserted in the wall. If this doesn’t solve it, the power cord may be damaged or broken – look for any tears, bends, or abnormalities in the cord running from the unit into the wall. Finally, if it’s neither of these things, check your fuse. . .

A clean kitchen is a happy kitchen, and sparkling dishes are a major part of that equation. When you’re serving hundreds of hungry people per day, you likely don’t have the time, money, or manpower to scrub dirty dishes by hand. Plus, that would be a huge waste of water; did you know that sinks use about 4 gallons of water every 2 minutes, but dishwashers only use about 4 gallons for one cycle?! Of course, regular under-the-counter dishwashers are much smaller than commercial flight type dishwashers. . .

If your commercial oven breaks down during a busy dinner rush, you’re in big trouble. Broken oven = cold food = unhappy customers. That’s why it’s essential to enroll in a preventative maintenance program so you can avoid problems before they happen. Commercial ovens (and all other equipment, for that matter) are a lot like cars. If you take care of ‘em, they’ll last you.

However, sometimes an issue. . .