Food Service

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 …

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 …

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 …

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 …

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. Before taking action from the …

One area of the restaurant industry we have continually focused on here at The Back Burner is management.  I don’t have to tell you that restaurant managers are often overworked and under appreciated  and that’s on top of the stress involved with trying to manage a business in one of the …

Here at The Back Burner we try to provide as many resources as possible for your success.  Over the past six months we have published a treasure trove of restaurant marketing tips that can help you get more butts in seats.  I don’t have to tell you that it’s been …

Mixology is a hot trend in food service.  More and more bars and restaurants are investing in exotic flavors and unique blends to make cocktails that draw customers in and tantalize their taste buds.  There are even professional “mixologists” who dedicate their time to the art of developing the next …

More and more restaurants are exploring ways to make their operations “sustainable.”  Yes, it’s a buzzword, and yes, it’s a trend most commonly associated with San Francisco restaurants and other yuppie hideouts.  That doesn’t mean most of the restaurants out there can’t utilize sustainability in their operations. Trends show that …

Keeping your commercial kitchen humming along is not always an easy proposition.  You use this equipment every day, and sooner or later something is going to give out on you.  If the next step you’re used to taking is picking up the phone to call your service tech, these Back …