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Monthly Archives: July 2011

10 Tips For Commercial Water Conservation

Restaurants use a lot of water.  Between cooking, washing dishes, cleaning up, and serving guests, your water bill takes a good chunk out of your monthly budget on a consistent basis.  Commercial water conservation is also a big concern of a majority of your customers, especially if you operate in …

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Fixing Gas Ranges

The most used and abused piece of kitchen equipment is the range.  Luckily it’s probably also the easiest to repair.  There are five range components that need to be replaced the most frequently: [unordered_list style=”green-dot”] Top Grate Burner Head Venturi (the pipe attached to the burner head; they usually come with …

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Food Service Equipment: Getting Properly Stocked

A restaurant kitchen is alive with the hum and bustle of life and movement, and while nothing beats a good staff, stocking the right food service equipment can infinitely improve the efficiency and quality of your restaurant. No matter what type of restaurant you own or operate, you’ll need a …

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The Importance of The Right Ice Machine

Maintaining any kind of restaurant requires ice, lots of ice, and the only way to meet your frosty needs is with the right commercial ice machine. If your restaurant is stuck with an excessively large ice machine, you may be spending extravagant costs to make ice you don’t need. This …

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Commercial Cooking Equipment

Whether you’re steaming, frying, charring, griddling or baking, eTundra.com is your number one source for quality commercial cooking equipment. While searching for new cooking equipment, it’s crucial to be energy efficient and financially conscientious, a surefire way to improve your restaurant and your finances. The true centerpiece of any kitchen …

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Fixing Commercial Oven Problems

commercial-oven

Oven problems are fairly simple to diagnose. The most common complaints are: The pilot won’t stay lit. The oven won’t get up to temperature. The oven gets too hot. The oven does not cook evenly. Problem number one is probably the most common.  Usually it’s the thermocouple that causes this …

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Identifying Electric Cooking Equipment Elements

There are five types of elements in electric food service equipment: 1. Calrod (metal) type 2. Glass tube (quartz) type 3. Ceramic type 4. Wire type 5. Solid type These five elements are either submersible, dry, or both.  No matter what type of element you’re trying to replace, the most important piece of information you …

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