Restaurant

Beverage Temperature Matters – How Glycol Systems Chill

According to the Institute of Medicine (US) Committee on Military Nutrition Research, "The available data clearly show that temperature can be an important variable in flavor perception...". The bottom line seems to be that "...as temperature rises, perceptions of sweetness and bitterness tend to intensify, and perceptions of sourness and saltiness tend to remain the same..."  The [...]

Proper Walk-in Organization is Key to Reducing Food Waste

  Our technicians (and health inspectors) have seen a lot of this lately: food at incorrect temperatures in a perfectly good walk-in refrigerator or freezer. Why? Because the food containers are either too close together or are stacked too high and are blocking the air circulation fans. The keys to circulation: Don’t over-stuff the refrigerator. Cold [...]

A Tricky Problem at a Large Steakhouse

One of our customers has a room upstairs for private functions.  This room is open to below, and for the last year or two has been chronically warm, especially when a crowd of people is up there.  Our service manager Richard went with one of our technicians Jake to get to the bottom of this problem. [...]

By | August 5th, 2014|Equipment Repairs, HVAC, Planned Maintenance, Restaurant|0 Comments

Master the Art of Clean

The following came to us from the NC Restaurant & Lodging Association: The ServSafe program is the industry’s premiere food safety education and training program recognized and accepted by more federal, state and local health jurisdictions than any other food safety training program. The program covers the flow of food from the time you purchase your products [...]

By | July 2nd, 2014|Restaurant|0 Comments