Tundra’s Tech Talk

Any restaurateur who has dealt with equipment parts has heard of OEM (Original Equipment Manufacturer) and generic parts.  If you haven’t, here’s a quick rundown: OEM parts are produced by the manufacturer of the piece of equipment or a subcontractor commissioned to make parts for the original manufacturer.  OEM parts …

“Which _____________ do you recommend?” This is a question I have been asked countless times by owners/managers that operate the restaurants I have worked in. The real question they are asking is: “What equipment will run the longest and have the fewest breakdowns and cost the least to fix?” The …

This article will deal with common maintenance issues regarding commercial gas kitchen equipment. I will address issues with electric equipment in a future article. It has been my experience that most commercial restaurant equipment is operated with natural gas. In general I believe gas equipment to be better than electric …

If your gas range or oven is down, chances are you’re looking for a way to fix it fast.  Luckily, troubleshooting most problems with commercial gas equipment is fairly easy as long as you know how to replace a few key parts. Here at Tundra Restaurant Supply, our goal is …

Casters make life in your restaurant’s kitchen a whole lot easier.  They allow you to roll heavy equipment around for cleaning.  They make your mop buckets mobile and power hand carts and loaded shelving in your walk-in and storage areas.  They even let you roll the trash out quickly.  The …

In my last post I talked about a few select parts that you could keep on hand to repair your gas restaurant equipment. I would like to take this opportunity to talk about a few tools that could make a big difference in keeping your restaurant equipment up and running. …

Replacing the commercial faucet on sinks in your restaurant doesn’t have to be a difficult job.  Following a couple simple steps will help you replace old or worn faucets in your kitchen very easily. For starters, there are two types of faucets: 1. Deck Mount – These faucets attach directly to …

If I had one wish to be granted to make my job easier, it would be that the people I work with could somehow know what I know about restaurant equipment. As much as 50% of equipment breakdowns (possibly more) are due to equipment being misused by staff. Commercial restaurant equipment is …

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: Top Grate Burner Head Venturi (the pipe attached to the burner head; they usually come with a new …

Fixing commercial ovens is fairly simple to do. 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.  Fixing the thermocouple. When lighting the …