Restaurant Equipment Repair Metro East, IL (Belleville, Granite City, O’Fallon, Alton, Collinsville, Edwardsville, O'Fallon, Fairview Heights)

When your kitchen's commercial restaurant equipment needs maintenance or repair in Metro East, IL (Belleville, Granite City, O’Fallon, Alton, Collinsville, Edwardsville, O'Fallon, Fairview Heights) Illinois area Eichenauer Services can help.

For over 65 years they have been offering affordable, courteous and professional commercial kitchen equipment repair for their commercial customers throughout the state of Illinois.

Regardless of how small or big the repair is, you can count on Eichenauer Services to get the repair done properly, professionally and promptly, as it is understood a restaurant should not have a long down time, which can cause them to lose many customers.  Eichenauer services has multiple CFESA (Commercial Food Equipment Association) and equipment manufacturer trained technicians in the Metro East Illinois area.  As well as offering repair of restaurant equipment Eichenauer Services also suggest planned maintenance.  Planned maintenance on heavily used commercial kitchen equipment will save you money and help you prevent downtime.  Our Metro East Illinois area branch provides repair service on a wide variety of equipment for numerous equipment manufactures including:

• Cooking Equipment
  • Deep Fryers
  • Bakery Equipment
  • Pizza Ovens
  • Grills
  • Steamers
• Refrigeration Equipment
  • Ice Machines
  • Coolers
  • Freezers
  • Prep Tables
  • HVAC
• Beverage Equipment
• Sanitation Equipment
  • Ware-washing
• Holding Equipment
  • Cold
  • Hot

..........and many many more!!

Call us today at 800-252-5892 to learn about the services we can provide for your Metro East and surrounding area locations!

IIllinois Branches:

Eichenauer Services

2465 N 22nd St Decatur, IL 62526 US

Phone: 800-252-5892 Website: http://www.esiquality.com/

Eichenauer Services

106 E McClure Peoria, IL 61603 US

Phone: 800-252-5892 Website: http://www.esiquality.com/

Eichenauer Services

405 S Neil St Champaign, IL 61820 US

Phone: 800-252-5892 Website: http://www.esiquality.com/

IIllinois Satellites:
Springfield, IL | Bloomington, IL | Effingham, IL | LaSalle/Peru, IL | Mount Vernon, IL | Joliet, IL |
Quad Cities, IL (Moline, East Moline, Rock Island) | Marion, IL |
Metro East, IL (Belleville, Collinsville, Edwardsville, O'Fallon, Fairview Heights)

Buying Guide to Commercial Steamers

Steamers have long been a staple for those who require quick cooking or reheating of all type of vegetables. A steamer ensures that these foods will retain a higher nutrient level, more natural colorings, and even flavor. Steaming vegetables is also the fastest way to cook them. This means increased productivity in your commercial or industrial kitchen.
It’s clear that if you are cooking veggies often, a commercial steamer is the way to go. With that in mind, let’s have a look at some of the important decisions you will have to make before buying one:
Choosing between Convection and Convection-less Steamers
Just like an oven, a steamer can use convection (which is a fancy way of saying that it uses a fan) to help evenly distribute the heat for more even cooking throughout. Also like an oven, there is a cost difference between the two types of commercial steamers. I have found that if you have proper pre-heating, there is little difference between the overall cooking qualities of these two types of steamers.
Should I go Broiler-less?
In the past, the steam maker of a commercial steamer was a generator (or broiler). These units tended to be harder to clean (i.e. de-liming), but provide the most productivity. Today you can find broiler-less models which use an element as the heat source. Because you pour the water right into the chamber with the element, these units are easier to clean and tend to have a longer lifespan as a commercial appliance. The main drawback is productivity as broiler-less steamers take longer to steam. Your vegetable cooking needs will dictate which model is right for your commercial or industrial kitchen.
Choosing between Gas and Electric?
Like most appliances that have a heat source, the energy can either come from natural gas or electric. In a steamer it is almost impossible to tell the difference in food quality. Generally speaking however, gas models tend to be more energy efficient.
Assessing the Quality of a Commercial Steamer
In my opinion, and in the opinion of those who create the price tags, polished stainless models are the highest quality. Of those who make full lines of commercial steamers, Groen is one of the industry leaders that I have come to trust. Other companies which also make high quality steamers in a variety of sizes are Vulcan and Cleveland.
Buying the Right Steamer for Your Needs
The last step in choosing the right commercial steamer for your kitchen is to understand how much steaming your kitchen does on its busiest nights (Friday or Saturday typically). Use these numbers, and not a weekly average, to rate your production needs. This will ensure that your steamer is up to the workload every night.

Article found at http://www.pricemykitchen.com/

Choosing the right salamander broiler

It doesn’t matter whether you call it a cheesemelter, conveyor broiler, or salamander – they all do the same thing. They complete dishes. From melting the cheese to creating a glaze, these little finishers make a big impact on how your food looks and tastes when they arrive at a table.
Buying one of these commercial kitchen tools isn’t something that every restaurant owner or chef has done a lot of. They can cost as much as an oven and can be put in almost any area of the kitchen. If you are looking to buy a cheesemelter or salamander broiler soon, listen up:

1. Define Your Needs
The first thing you want to do before you leave your home or shop to look at salamanders is to assess and then define your needs. Make a list of what foods you are going to need to heat, re-heat, glaze, melt, or brown. If you’ve been serving these dishes for a while, you should also have an idea of the number of dishes you will serve in a given service. Once you’ve got a picture of the work load your machine will need to take, you should have a good idea of how powerful and how large of a machine you need.
2. Make Room in Your Kitchen
Now that you know how often and generally what size of commercial salamander you are looking for, you can begin to plan for it in your kitchen. Most models today can be mounted over the stove, but that doesn’t mean your kitchen has that ability for it. My favorite mounting spot is on the wall beside the other cooking devices. They can also be mounted right onto a countertop, but I have found that it is a real waste of space. Also remember to account for the power type (either gas or electric) of your new commercial appliance.
3. The Best Salamander Broilers are Gas
Now that you know what you want and where it will go, the rest is choosing the specific model to meet your needs. While some commercial salamanders are electric, most sold today are gas powered. The reason gas is so prevalent in melting and browning devices is because it heats up more quickly and can become hotter than an electric element. This makes gas powered models much more appealing to business owners.
4. Brands to Look For
Most companies who make other commercial cooking devices will make a line of cheesemelters or salamanders. If you are happy with your current stove top and oven, I recommend checking out the same maker for salamanders. They usually come with compatible mounts which will make installation easier. If you are simply looking for a great quality machine, the two companies I always check out are Garland and Vulcan. Both make full lines of high quality salamanders to meet any owner’s or chef’s needs.

Find other great articles like this at http://www.pricemykitchen.com

The Kitchen of the Future

The Kitchen of the Future: What will the commercial kitchen of the future look like?

Commerical Kitchen Energy conservation tips

Running a restaurant means working off a bottom line. This is the amount of money you will spend to run your business. Earning more that this bottom line is the key to success. One of the ways to increase your chances of doing this is by getting that line as low as possible. The easiest way to lower your bottom line is by cutting down on the cost of production. Here are a few tips that will keep your bottom line lower and profits higher.
Tip 1: Monitor Air Flow

Though you can’t see it, your heating, ventilation, and air conditioning costs are likely about a quarter of your daily overhead. By monitoring these systems to ensure they aren’t working overtime for no reason, you can cut over a thousand dollars from the energy bill of almost any restaurant.
Tip 2: Shut off Idle Equipment
When you aren’t using an appliance, shut it off. Making and sticking to a schedule for these machines will help you manage this process and provide staff with clear direction on when to turn off the big energy eaters. The result is a longer life for your equipment and lower energy costs once again.
Tip 3: Space out Cold and Hot Equipment
One of the easiest ways to organize a commercial kitchen for efficiency is to have the cold and hot equipment separated. If you have a freezer and fridge system, ensure they aren’t beside the grill. By separating these units you are able to better manage how hard they have to work. If it’s too cold your oven will be working overtime to get up to max temp. The same applies to your fridge and freezer. Make sure they don’t get overworked simply by having other hot equipment within a few feet.
Tip 4: Hot Water Can Cost You
If you want to run a more efficient commercial kitchen, you have to manage the hot water it uses. This means educating staff on which tasks require hot water and which don’t. It can also mean insulating hot water pipes to ensure that you aren’t loosing excess energy to get that hot water to the tap.
Tip 5: Maintain your Equipment Regularly
The last tip for keeping costs down in your commercial kitchen is to ensure you maintain your equipment. As commercial kitchen equipment ages, it becomes less efficient. Avoid this trend by keeping a tight schedule for equipment maintenance. Not only will you spend less on replacements, you will ensure that your equipment doesn’t suck energy while it’s in use.

Not cooling......No problem

Another commercial kitchen equipment problem solved by one of our trained technicians at a restaurant in Springfield, IL on a Perlick P5063 cooler.

Planned Maintenance

Planned Maintenance also known as preventative maintenance is important to help prevent many different types of equipment failures.  It prolongs the life of your equipment and greatly reduces repair cost while increasing "up" time.  In the long run they don't cost money they save money.

Eichenauer Services performs planned maintenance on just about every piece of commercial kitchen equipment including ice machines, fryers, grills, ovens, coolers, and outside the kitchen on HVAC units.  Call us today or submit the form on our website if you are interested in learning more.  We perform these services throughout the state of Illinois.

The importance of planned maintenance is something that manufactures such as Manitowoc recognize as beneficial.  

Eichenauer Services
800-252-5892
www.esiquality.com

Illinois.......we got your commercial kitchen equipment needs covered!

One of the main advantages of using Eichenauer Services as your "one-stop shop" for your commercial equipment needs besides our industry experience and expertise, wide variety of equipment covered, and 24/7/365 service availability is our large coverage area.  We have strategically placed our branches and satellite sites to help cover the entire state of Illinois including locations such as Decatur, Peoria, Champaign, Centralia, Springfield, Effingham, Bloomington ,and La Salle/Peru.  You can see a full listing of our coverage area at www.esiquality.com.  

Call us today at 800-252-5892 to place a service call on your cooking equipment (fryers, grills, kettles, ovens, microwaves, steamers, etc.), cold-side equipment (ice machines, freezers, coolers, etc.), beverage dispensing equipment, or HVAC units.  We got you covered!

Illinois Branches:

Eichenauer Services

2465 N 22nd St Decatur, IL 62526 US

Phone: 800-252-5892 Website: http://www.esiquality.com/

Eichenauer Services

106 E McClure Peoria, IL 61603 US

Phone: 800-252-5892 Website: http://www.esiquality.com/

Eichenauer Services

405 S Neil St Champaign, IL 61820 US

Phone: 800-252-5892 Website: http://www.esiquality.com/
 

Illinois Satellites:
Springfield, IL | Bloomington, IL | Effingham, IL | LaSalle/Peru, IL | Mount Vernon, IL | Joliet, IL |
Quad Cities, IL (Moline, East Moline, Rock Island) | Marion, IL |  Metro East, IL (Belleville, Collinsville, Edwardsville, O'Fallon, Fairview Heights)

Eichenauer Services technician hard at work!

We pride ourselves at having some of the best technicians in the industry.  Here is one of our excellent technicians hard at work on a Randall 9030K-7 make table at a local kitchen in Decatur, IL.  Place your service call today by calling 800-252-5892 or submit it at our website www.esiquality.com.