Coolers / Freezers

In busy commercial kitchens, it can be hard to find enough space to store all of your equipment and ingredients. In addition, many health codes require that food items be stored at least six inches above the floor, which means you need a storage solution that will allow you to keep food elevated without taking up much precious space. Below, you’ll find a list of our suggestions for commercial kitchen storage solutions and an explanation for when each type of storage should be used.

Dunnage. . .

In large commercial kitchens, it often seems that something is always breaking. Below, you’ll find a list of some of the biggest problems with service equipment and, most importantly, how to avoid them.

1. Ice Machines Leaking
   Ice machines are prone to problems because they require a constant flow of water from an outside source. When something goes wrong with the machine or the water source, ice machine problems result. One such problem is a . . .

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.

1. 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. . .

If you want your commercial kitchen to run smoothly, design it well. The essential task of all commercial kitchen designers is to determine what you need and what you don’t. This can be difficult because it can be tempting to either skimp and save in every aspect of your design or to spend lavishly on the best, shiniest equipment you can find. The key to commercial kitchen design is to find a balance between these two extremes. Essentially, your kitchen should be equipped with stellar basic supplies. . .

Are you having trouble with your walk in? We’re looking at the most common issues with commercial walk-in freezers and how to fix them.

Even one small issue with your commercial freezer could have you losing money in products and time. One day spent without a working walk-in freezer could mean thousands of dollars lost for you and your business, not to mention spoiled food and goods. Get on top of a freezer preventative maintenance program by. . .

Busy restaurants are bustling with crowds, eager to taste the fresh summer produce on hand. Summertime means dining out, and dining fresh. Is your kitchen and your customers reaping the benefits of fantastic tasting summer produce? If so, you've likely already learned that sometimes this abundance of fresh food can be overwhelming, making freezing your fruits and vegetables an effective way to salvage your produce - but what about freezer burn?

Freezer burn occurs when air reaches the frozen. . .

Your commercial freezer is a critical part of your kitchen operations. If your freezer were to fail tomorrow, how much inventory would you lose as a result? More importantly, how many customers would you be forced to turn away because of spoiled food?

By knowing the core trouble points of a commercial freezer, you can ensure your kitchen is running in optimal shape. Here are three warning signs that your freezer might be in need of service:

1. Ice accumulating. . .

Any serious kitchen has a serious walk-in cooler; they are essential to any smoothly running restaurant. Buying your restaurant a walk-in should also be taken seriously but that doesn’t mean it has to be a painful process. With these 5 simple tips, you’ll be able to decide what would work best for you and your restaurant regardless of whether or not you’ve ever purchased one.

1. Do research to figure out how large you need your walk-in to be. If you’re running a small café. . .