Tundra’s Tech Talk

The first step to understanding how refrigeration thermostats (aka cold controls) work is to understand a counter-intuitive fact about refrigeration physics: Cooling is achieved by sensing and removing warm air, not by adding cool air. A thermometer, then, measures how much heat is present. If the heat level reaches a …

Here’s a lesson we’ve learned about the restaurant and food service business: The more stuff you can fix on your own, without having to hire pricey contractors, the more money you can save. And when you save money, you feel good. Fix stuff, feel good. Rinse and repeat. Fortunately, food service …

When Tundra started, more than 20 years ago, we were a simple plumbing parts distributor.  Working out of a garage, our founder, Michael Lewis, began going door to door to see how he could help different businesses in the food service industry get the parts they needed to stay up …

If you ask 10 professional chefs how to clean a commercial griddle, you’re likely to get 10 different answers. There are several ways to skin the proverbial cat. While cleaning methods and materials may differ from chef to chef, the goal is universal: a clean, sanitary griddle that allows for …

With almost 300 comments on our Repairing Commercial Fryers post, we figured it was time to get a video out there to better illustrate how easy it can be to fix a fryer yourself.  In this video, Chris Tavano, walks you through calibrating the thermostat, bypassing the hi-limit, taking out …

In General There are many maintenance tasks that can safely be performed by restaurant owners that would save a substantial amount of money on service calls. Here are some of the things restaurant owners can do to keep service calls to a minimum. Knowledge of a Technician You might be …

Question I have a vintage Detroit Star range from the 30’s or 40’s.  It has a Robertshaw thermostat control for the oven, but I think that the therm or tube is defective. Any ideas on someone that can check it out?  I live in Duluth, MN. Thanks,  Richard [unordered_list style=”green-dot”] …

Question When I put in a small batch of food in the fryer, the fire is perfectly normal; however, when I fry a large batch, the fire becomes so small that the fryer can’t even heat the food.  Do you think the problem is that the thermostat is bad?  How …

Tundra Restaurant Supply has been in the business of pleasing customers and sharing industry knowledge for almost 20 years. From the sales floor to your kitchen, our team of technicians and know-how gurus are here to make sure your restaurant equipment works properly, is installed correctly, and gets fixed when …

Keeping product out of the danger zone and ready for preparation on the line is one of the most important tasks facing any commercial kitchen, and your commercial refrigeration units play a critical role. Maintaining and fixing the refrigeration units in your restaurant can be expensive, which is why it’s …