Eichenauer Services | True Refrigeration | Illinois | Repair Service Parts

True Refrigeration Repair & Maintenance

For over 65 years, True Refrigeration has been an industry leader in commercial refrigeration and continues to exceed customer's expectations because of their high standards in customer service, quality materials, design, availability, and performance.  True Refrigeration specializes in commercial refrigerators, reach-ins, freezers, holding cases, prep tables, undercounter units, milk coolers, refrigerated merchandisers, and display cases.  Learn about all of their equipment models by clicking here.
When it comes to True Refrigeration equipment maintenance or repair look no further than Eichenauer Services can help.  For over 65 years they have been offering affordable, courteous and professional True equipment repair for their customers throughout Illinois.
As well as performing repairs on True equipment Eichenauer services is also a distributor of True replacement parts.  We carry a large amount of True parts in our distribution warehouse.

Helpful Links

• True Refrigeration Equipment Warranty Check
• True Youtube channel
• Contact True

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) 

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)

EPA Recognizes Manitowoc Foodservice with 2013 ENERGY STAR® Sustained Excellence Award

The U.S. Environmental Protection Agency (EPA) has awarded Manitowoc Foodservice a 2012 ENERGY STAR Sustained Excellence Award in recognition of its continued leadership in protecting our environment through energy efficiency. Manitowoc Foodservice's accomplishments will be recognized at an awards ceremony in Washington, D.C. on March 15, 2012, which marks the 20th anniversary of ENERGY STAR.
Manitowoc Foodservice, an ENERGY STAR partner since 2001, will be honored for its long-term commitment to energy efficiency. Manitowoc Foodservice has 556 products in our ENERGY STAR portfolio covering six categories. Two brands that led our sales of ENERGY STAR equipment for 2012 were Frymaster with 33% of their product sales attributed to an ENERGY STAR model and Manitowoc Ice with 32% of sales - meaning one in every three Frymaster fryer or Manitowoc Ice machine was an ENERGY STAR model.
Across the U.S., top companies and organizations are leading the way toward a more energy-efficient future through their participation in ENERGY STAR. Over the last 20 years, with help from ENERGY STAR, American families and businesses have saved more than $230 billion on utility bills and prevented more than 1.8 billion metric tons of greenhouse gas emissions.
"Manitowoc Foodservice is committed to increasing energy efficiency in our foodservice equipment through our partnership with ENERGY STAR, which helps protect the environment and reduce greenhouse gas emissions," said Dean Landeche, Senior Vice President, Solutions and Services.
"EPA is recognizing Manitowoc Foodservice for earning EPA's highest ENERGY STAR award - the 2013 Partner of the Year - Sustained Excellence Award," said Bob Perciasepe, Acting Administrator, U.S. Environmental Protection Agency. "Manitowoc Foodservice leads the field with their commitment to energy efficiency and demonstrates how all Americans can save energy, save money, and create a healthier environment."
The 2013 Partner of the Year - Sustained Excellence Awards are given to a select group of organizations that have exhibited outstanding leadership year after year. These winners have reduced greenhouse gas emissions by setting and achieving aggressive goals, and employing innovative energy efficiency approaches. These awards recognize ongoing leadership across the ENERGY STAR program, including energy-efficient products, services, new homes, and buildings in the commercial, industrial, and public sectors. Award winners are selected from the nearly 20,000 organizations that participate in the ENERGY STAR program.

Manitowoc New Restaurant Equipment

We want to talk to you at The NAFEM Show 2013 about our over 30 new products that we will be showcasing. You won't believe all we have in store for you. Here is a sneak peek at what some of the brands will have on display.

Convotherm Convotherm Combi OES 6.20 Oven with Smoker Technology - Now our combi-ovens can provide a great smoked flavor to a variety of meats and fishes, all with the cooking technology and ease you expect from a Convotherm Combi. The CONVOSmoker makes creating new menu items simple. We recommend using Bradely Bisquettes which can be found at a variety of retail outlets. View this Product

Delfield Production Centers - From idea, to design, to reality, Delfield's Production Centers can accelerate your culinary success. With years of design experience and integration, Delfield will deliver the most efficient ergonomic system. We can integrate not only Delfield cold and storage units, but also heating and holding units from Cleveland, Lincoln, Merco, Garland and Merrychef. Create your own custom production integrated system from Delfield. View this Product

Frymaster Frymaster 1814 High Production Gas Fryer - These large capacity fryers have a 63-lb (31 liter) frypot oil capacity with an 18" x 14" cooking area that can be combined in a two frypot battery or with an HD50G battery with its 50-lb (25 liter) frypot oil capacity. The ability to cook three baskets of food in an 18" x 14" cooking area allows for reductions in footprint, oil use, and energy use over standard 50-lb fryers. Two 1814 fryers can do the work of three standard fryers and two 1814 fryers combined with an HD50 fryer allows three fryers to do the work of four standard fryers. The savings adds up quickly using 11-15% less space and 12-16% less oil while using upwards of 50% less energy View this Product

Garland Island Suite - Garland Master Designer Island Suite is the ultimate in cooking and design. This is where the art of cooking can be defined and refined with a custom array of cooking equipment, including the Garland Master Series Heavy-Duty Equipment. The island suite is the ultimate in performance and style. View this Product

Kolpak ArcticFox™ - Kolpak puts operators in control of their refrigeration needs with the next generation in walk-in and refrigeration control: The ArcticFox™. The ArcticFox controller is designed for easy installation and connectivity on existing units. It features a florescence user interface that provides easy readability and programming, along with a variety of energy, money and time saving features. View this Product

Lincoln Ventless Digital Counter Top Impinger - Newly updated electric Digital CTI conveyor oven. The new Digital CTI is manufactured with state-of-the-art positive detent digital controls. The intuitive design of the new push button control panel , with a digital temperature display and four (4) pre-set menu options, provides a simple-to-operate experience. View this Product

Manitowoc Ice Modular Nugget Ice Machine - Manitowoc's RNS Series nugget ice machines offer superior technology and reliability. Manitowoc makes it easy to chewz - chewable nugget ice. View this Product

Merrychef eikon™ e5 - The eikon series are larger than ever with the new. Its larger capacity allows for high-speed service for caterers who need extra oven capacity to cook several items at the same time or regenerate large multi-portion dishes. The e5 combines two heat technologies - convection heat and microwave. The e5 is ideal for universities, restaurants, hotels and contract catering. View this Product

Multiplex® Blend-In-Cup - With an all-in-one convenient footprint, the new Multiplex Blend In Cup Workstation makes it easy to add blended beverages to your operation. So easy to use you can be up and running as a crew-serve or self-serve beverage destination in no time. Take the guesswork and the mess out of making delicious and nutritious smoothies, frappes, slush drinks, blended ice beverages, cocktails and so much more. View this Product

Servend MDH Series with icepicTM - Provides up to 20 valves with 400 lbs. of ice storage for your highest volume accounts. This coupled with the two ice dispense, and our icepicTM industry-first built-in ice crusher, the MDH series gives your customers the ultimate in ice/beverage combinations. View this Product

Manitowoc NEO undercounter ice machine

NEO is the overachieving undercounter ice machine

NEO undercounter ice machine means making ice in small spaces just got smarter and easier. Why you should PIC NEO undercounter ice machine

Performance - Enhanced production capacities make NEO the new standard in undercounter ice machines. NEO delivers up to 40 lbs.* more ice over a 24 hour period as our previous models but keeps the same compact footprint. Reliability has also been designed into NEO. A robust cabinet structure, time-tested and proven vertical evaporator and well-designed, modular construction that's been put through rigorous testing protocols, make for easy service and simple maintenance.
*Results vary depending on model.

Intelligence - Universally recognizable display icons that speak your language, whatever language you speak. Power, Delay, Cleaning, Bin Full and Service buttons provide on-the-spot feedback from your ice machine. Bright, easy-to-read indicator buttons are illuminated by long-life LED lights and are ideally placed on a slanted bin front for easy viewing and activation-no bending required!

Convenience - With its removable bin and low profile construction, NEO fits anywhere you need it to be. In addition to increased performance and intelligence, NEO undercounter ice machines provide operators a new level of product features tested in both the lab and the field delivering a better standard of cleanability, ergonomics, sanitation and serviceability. The simplified food-zone is easy to clean with rounded corners and relocation of key components outside the food-zone. We've also included thoughtful features like the use of thumbscrews to access components for faster cleaning without the need for tools. New exterior panels are easy to clean and fingerprint-proof. Finally, a new scoop design features a full comfort grip handle and two holder locations (left or right side) just inside the bin, above the ice, for quick and easy storage and access.

Learn more about the NEO Undercounter

Why Water Filtration is Good For Your Restaurant

Water filtration systems provide two key benefits for your commercial kitchen or restaurant:

• Restaurant equipment maintenance and breakdown is reduced by as much as 75%
• Beverages and ice taste and smell better to your customer

Restaurant equipment that use water like ice machines, coffee and espresso makers, steamers, and dishwashers can all benefit from a water filtration system. Mineral deposits (also known as "scale") build up in these machines, causing maintenance problems and breakdowns. Water filters with scale inhibitors are particularly beneficial for ice machines, as ice will appear clearer and break up easier than non-filtered ice, not to mention taste better to the customer.
Water filtration removes:

• Chemicals
• Sediment
• Minerals
• Organic matter

The presence of these elements in your commercial kitchen or restaurant's water affects water taste and odor and increase the likelihood of maintenance problems or equipment breakdown. Water Filtration Options
There are multiple water filtration solutions for your commercial kitchen:

• Separate filters for different restaurant equipment like ice machines, coffee makers, steamers and beverage dispensers
• One central water filter for all the water you use

Ice machine, coffee maker, and steamer filters have a scale inhibitor that reduces mineral buildup in the equipment. Scale inhibitors affect the taste of soda, so if you are looking for a water filter for a soda dispenser, make sure you purchase a special beverage dispenser water filter that does not have a scale inhibiting filter. Beverage dispensing filters come in different sizes depending on the number of dispensers you have.
Different ice machines also require different capacity water filters. Make sure you purchase the correct capacity water filtration system for your ice machine.

• Ice machines producing up to 750 lbs. of cubes or 1,200 lbs. of flakes per day
• Ice machines producing up to 1,000 lbs. of cubes or 1,800 lbs. of flakes per day
• Ice machines producing up to 1,450 lbs. of cubes or 2,400 lbs. of flakes per day

A central water filter is easier to maintain and install and takes up less space than several separate water filters. When considering installing a central filter, keep in mind that the taste of soda is affected by scale inhibitor filters, and it's important to purchase a unit that has a special scale inhibitor bypass for soda dispensing. Tundra stocks a [water filter designed to service multiple machines] with a soda bypass.
Espresso machine filters are specially designed for espresso machines and work like a water softener as well as inhibiting scale buildup.
Please remember that most water filters are designed to filter cold water only! For hot water filtration, like the feed to your commercial dishwasher, use a scale inhibitor only rather than the water filters with scale inhibitor commonly used for most restaurant equipment. A scale inhibitor on the hot water line to your dish washing equipment will help reduce spotting and mineral buildup on dishes.

Types of Water Filters
Not all water filters and water filtration systems are the same. Some water filtration systems feature a drop-in replacement cartridge whereas others are screwed into the filter head.
Some water filters need to be activated by cycling water through them for a period of time before use. Other types allow you to simply drop in the cartridge and put it to work right away. Some systems require multiple filter cartridges, especially for higher volume applications whereas others, most notably Cuno, have one cartridge systems for all capacities, saving space and money since you only have to purchase one replacement cartridge at a time.
When To Replace Your Water Filter
It's probably time to replace your water filter cartridge if:

• Water pressure drops significantly. Many water filtration systems have a PSI (pounds per square inch) indicator needle. If that needle is in the red or below 30 PSI, replace your filter
• The water in your restaurant or commercial kitchen tastes or smells funny
• Mineral deposits or "scale" start building up in your restaurant equipment
• More than six months have passed since the last time you replaced the filter

The best way to avoid problems with your water filtration system is to replace filters every six months. If your water filter cartridge is clogging or going bad in less than six months, you may need a pre filter for your water filtration system. A pre filter removes larger organic matter and sediment before it reaches your main filter, improving the main filter's lifespan and effectiveness. Different geographic areas have different water qualities, but in general if your area has especially "hard" water (it contains lots of minerals), has a lot of sediment or debris, or algae or other organic matter problems, installing a pre filter is a good idea.

How to keep from buying the wrong restaurant equipment for your commerical kitchen

Did you know that “shopping” for your kitchen should start in your kitchen? If you want to avoid making bad decisions about the expensive equipment you need to buy, remember these important factors about your kitchen and the products you are buying:

1. The Gas Requirements: One of the first things you should check in your commercial kitchen space is what your requirements are  (propane (LP) or natural gas). Identify the specific gas requirements of your kitchen and stick to them. This will save you money, time, and frustration when you find out that your commercial oven isn’t compatible with your kitchen.
2. Plumbing Needs: Certain items may or may not require plumbing (such as a braising pan or kettle) while others (like a steamer/broiler combos) must have a filtered water source. This will need more maintenance, but will increase the production rate of your steaming because you will not have to manually fill it. Assessing your plumbing needs before you buy will help you not only organize your commercial kitchen around the existing plumbing, but avoid buying a piece of equipment with features you cannot use.
3. External Factors: Did you know that elevation also comes into account when considering your industrial equipment? That’s right. If your building is over 2000 feet above sea level some commercial appliances will work improperly. There are various components and adjustments which can be made to make your equipment work, but many owners forget to look into it.

(Note: If you do buy the wrong type of gas fitting, attachments that can be purchased, but they will cost you. They are made for those who have existing equipment and move to a different location. If sending back the appliance won’t allow you to open on time, it might be worth the cost.)

1. Ventilation System Requirements: There are two types of hood which all commercial kitchen equipment requires. The difference is grease. Your fryer and most other cooking surfaces need ventilation hoods made to handle grease. If there is grease involved a “fire-suppression system” is also required. These are subject to inspection so be sure to contact a professional about your ventilation needs. Hood size, type, and height all matter when it comes to ensuring the safety of your staff and the perfection of your food.
2. The Other Side of Your Kitchen: Avoid buying equipment that won’t get the job done by properly assessing the volume you can expect from your clients. Whether you own a small deli, operate a pub, or service an entire hospital, your commercial kitchen equipment has to be able to handle the busiest times of your business well.

(Tip: When you make this assessment, don’t be stingy. Project your flow rates generously if you want to avoid having to re-buy inferior or overused commercial equipment because it did not handle the workload.)

1. Size Matters: Understandably, most of us consider our kitchen floor plan and equipment sized needs well before we head out to purchase, right… Right? This means taking measurements and sticking to them. If you head to the store, bring your tape. There is nothing that drives fear into the eyes of a commercial retailer like an entrepreneur with a notebook, a pen, and a tape measure. They already know what they want and they know you won’t be “settling” for anything, but exactly what you need.

Ready When You Are
The only thing you have left to do is head out and find the commercial equipment your kitchen needs at the price you want. You can start today by reading up on the latest products, booking yourself into the next trade fair and even browse some of the best products and reviews online. If you’ve done your homework you already know what you want, you just have to put a name on it. Bon Appetite!

Restaurant Equipment: Hot Plate

The tools you and your staff have to cook food in a commercial kitchen are directly related to how fast you can produce it. The faster you produce food, the more customers your business can serve. Even if it only one extra table an hour – the result is more profits for your business. Unfortunately a lot of restaurants (especially smaller locations) just don’t have the cooking power to be able to keep up to the busiest meal times. When this happens customers are waiting longer than they should for their food and satisfaction plummets.

There are a variety of ways you can help improve the speed of your commercial kitchen, but many of them are costly and time consuming. If you want to quickly and easily help significantly impact your kitchen’s ability to cook excellent meals, you should definitely consider buying a commercial hot plate.

What Can a Hot Plate do for My Business?
A hot plate is simply an extra set of stove top burners. This means that you can easily double or even triple the cooking capacity of your commercial kitchen for a fraction of the cost of having a new stove top installed. Like a countertop range, they can be powered with gas or electricity, so there is no worry about what type of power you are using in your business. The biggest advantage to having more burners is obviously the ability to have more food being cooked per hour. This can be a huge advantage to businesses as it allows you to serve more customers per hour.

How Much Should I Spend on my Hot Plate?
If you are just looking for a two burner hot plate, you don’t need to more than $700. From there, add about $100 for each additional burner, with high grade six burner models going for about $1500. One thing to remember about some hot plate designs is that they don’t offer the same potential as others. Two burner designs allow for a separate pot or pan on each burner, while most four or six burner models will only accommodate one or two extra pots or pans. There are exceptions to this like the Vulcan-Hart four burner hot plate with a step built in between the front and back burners. This is one of the only models to offer true four burner capacity.

Restaurant Equipment we repair & service

If you don't find your unit on our list of restaurant equipment we service or on the
equipment manufacturer listed, please give us a call at 800-252-5892. If we can't supply; we'll find who does.  All of these services are provided throughout our entire service area in Illinois.  We can also provide manufacture suggested planned maintenance on most of these pieces of kitchen equipment.  Also don't forget to visit our website to learn more about our company and services we provide.
www.esiquality.com

Our technicians are CFESA trained technicians! 

Hot Side (Cooking)

·         Blenders

·         Braising Pans

·         Broilers

·         Cabinets, Holding

·         Cappuccino Machines

·         Char Broilers

·         Coffee Makers

·         Coffee Urns

·         Cookers, Pasta

·         Dishwasher

·         Dispensers, Auto Fry

·         Dispensers, Hot Water

·         Drawers, Warming

·         Dump Stations, Fry

·         Filters

·         Food Processors

·         Fryers

·         Grills

·         Grills, Clamshell

·         Grinders, Coffee

·         Heaters, Booster

·         Heat Lamps

·         Kettles

·         Melters, Cheese

·         Microwaves

·         Mixers

·         Ovens, Convection

·         Ovens, Conveyor

·         Ovens, Rotary Rack

·         Ovens, Rotisserie

·         Proofers

·         Ranges

·         Slicers

·         Smokers

·         Steam Tables

·         Steamers

·         Steamers, Combi

·         Steamers, Convection

·         Toasters

·         Warmers

·         ... and many more!!!

 Cold Side (Refrigeration)

·         Cabinets, Holding/Display

·         Chillers, Blast

·         Coolers, Walk-in/Reach-in

·         Drink Machines, Frozen

·         Beverage Dispensers

·         Freezers

·         HVACs

·         Ice Cream Machines

·         Ice Machines (Follow link for more detail)

·         Refrigerators

·         Shake Machines

          ... and many more!!!