Maintaining Equipment
from SCPHD Focus on Food Safety Hosted by SCPHD
You’d never buy a car and drive it until it breaks down, right? The same goes for your kitchen. Commercial equipment isn’t a set it and forget it investment. It requires a routine maintenance schedule to stay safe and efficient. Take your refrigerators and ice machines. Over time, condensing coils trap grease, dust, and flour. That layer of grime stops the unit from releasing heat, forcing it to run hotter, draw more power, and put your perishables at risk. Here in Idaho, hard water is our biggest hurdle. You have to descale dish machines and ice makers regularly. Scale lowers dish machine temperatures, meaning poor sanitization. Scale also gives bacteria a rough surface to multiply inside of ice machines. Reach out to your local equipment supply or repair companies to see what preventative maintenance plans they offer. From hot holding to deep cold, regular cleaning keeps bacteria out, equipment running, and food tasting great. This has been your Focus on Food Safety. This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit scphdfoodsafety.substack.com
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