80% of the time the thermocouple causes this problem. When lighting the pilot, if the thermocouple is not directly in the flame it doesn’t get hot enough to allow it to open the safety valve. If it is directly in the flame and it won’t stay lit then the thermocouple is probably defective and needs to be [...]
Archive | 2009
Top burner gas valves are fairly easy to replace. With the top plate (bull nose) removed you can access them easily (part of the frame runs across the top of them). If you are replacing all or just one, the burners must be removed if they have a slip type orifice. If there is a [...]
Top burner pilots need to be replaced if they become clogged. They are very difficult to unclog, and generally need to be replaced. There are three types of pilots: Those with the tube pre-welded to the pilot head. Those that have a nut and ferral to slide over the tube and be tightened onto the [...]
Burner heads usually become plugged over time. There are two screws that connect the head to the venturi. It is a good idea to use some kind of rust dissolver on the screws to loosen them. Once the screws are out you can install the new head, and always remember to replace the gasket as [...]
The top burner grates only need replacing if they have cracked due to metal fatigue or if they have been dropped and broken. To replace, simply pull the broken grate off the top of the range and then place the new grate over the burner.
Ivar’s Seafood Restaurant in Seattle, Washington pulled off a brilliant piece of restaurant marketing recently, resulting in a 400% increase in clam chowder sales. The story was originally reported in the Seattle Times. How did they do it? Well, it’s a funny story actually. Ivar’s dreamed up this scheme to get a kooky story going [...]
The 24/7 lifestyle has been creeping further and further into American cities over the course of this decade. People are out later more frequently, and many restaurants, especially in urban centers, are responding by catering to late night diners. If done right, the late night scene can energize your restaurant and your bottom line. To [...]
We’ve all had one of those managers who’s just a little bit more hardcore than everybody else. Usually they’re pretty harmless, if not a little annoying. You just have to roll your eyes and get through the extra training seminar they scheduled. A St. Joseph, Missouri Sonic manager probably takes the cake when it comes [...]
If you’re looking to implement a HACCP food safety program, this series of Back Burner posts will help you get started. If you’re looking for ways to improve your existing food safety program, this is also a great place to start. Food safety is a critical part of your food service business, and over the [...]
Keeping up with the latest and hottest trends in food service could be a full time job in itself. Luckily for you, The Back Burner is here to keep track and distill things down into manageable chunks. This is a quick rundown of the trends we’ve been tracking over the past couple months, covering everything [...]
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- A Glossary of Restaurant Lingo, Slang & Terms March 19, 2012
- Fixing Commercial Oven Problems July 3, 2011
- Troubleshooting Gas Range and Oven Problems November 19, 2011
- Fixing Gas Ranges July 23, 2011
- Suspended Coffee – Dream Big. Start Small. June 17, 2013
- Amy’s Baking Company: What a Disaster June 14, 2013
- Cleaning Underneath Restaurant Kitchen Equipment is Easy With Stoveshoes June 10, 2013
- 7 Tips for Printing Restaurant Menus June 7, 2013
- Frozen Drink Dispenser Recipes from Bunn June 3, 2013
- Robert Duran: Greg , The information you provided on the combin...
- mike: I just purchased new 2 tri-star fryers with propan...
- william eng: I have a Pitco 45C that is about 4 years old and r...
- william eng: Hi Miles, did you find a solution to the little f...
- william eng: Did you find a solution to your problem? I have a...
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