Commercial Ice Machine: How important is water filtration?

Ice is Food

The average human eats nearly 2 pounds of ice a day. As with every other food, safe ice handling and proper preparation are the only ways to guarantee a healthy, tasty product. Installing an inline filtration system on your commercial ice machine’s water supply assures that residual bacteria, accumulated minerals and other contaminants are removed from the water.

Which Filtration System to Buy

Commercial water filtration systems use one to three filters to totally clean your incoming water. The number you need depends on the size of your commercial ice machine.

	Cube Ice Machines	Flake and Nugget Ice Machines
1 Filter	Up to 650 lbs	Up to 1200
2 Filters	650 – 1300 lbs	Over 1200 lbs
3 Filters	Over 1300 lbs

When to Change

Ice filters need to be changed every 6 months. Failure to change the filter will cause your machine to work harder and wear it out faster.

Ice Contaminants

Ice is subject to a variety of contaminants. The most common occur when a machine is poorly maintained or the water supply has dissolved minerals or residual chlorine.

• Mineral Deposits:

Municipal water companies only remove contaminants that are harmful to human health. Many dissolved minerals are not harmful, therefore are not removed. Mineral laden water results in ice that appears cloudy and can make a drink smell and taste unappealing.

• Slime Build-Up:

Slime build-up can result from a poorly maintained ice machine. Ice made from a slimy machine will appear cloudy with a slight yellow, green or red tint and can cause illness, especially in those with weakened immune systems.

• Chlorination:

Chlorination is the process of adding chlorine to water in order to treat it and kill harmful germs. Residual chlorine remains in the water supply giving the water an unappealing taste.

If you have any repair service, would like to set up a professional planned maintenance on your ice machine, or you are interested in water filter systems for your ice machine please contact us at 800-252-5892.  We work on every major brand and can also supply replacement parts.

Eichenauer Services

2465 N 22nd St 

Decatur, IL 62526

Phone: 800-252-5892 

Eichenauer Services

106 E McClure 

Peoria, IL 61603 

Phone: 800-252-5892 

Eichenauer Services

405 S Neil St 

Champaign, IL 61820

Phone: 800-252-5892  

 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)

Commercial Kitchen Equipment: How much does it matter?

We are used to words like “technology” or phrases like “the microwave has revolutionized cooking” when it comes to culinary equipment. Come to think of it, we never bother discussing the materials that go into making a meal andinstead devote all the focus to the recipe and the taste.

But the point is that there have been revolutions in the way human beings prepare food over the ages. The earliest discovery of fire was indeed a significant breakthrough, but the invention of gas stoves helped people to get rid of pollution, inconvenience, and the time wasted when cooking on fire.
Moreover, apart from the cuisine, the cooking equipment also tells a lot about the culture of a particular area. For instance, the ancient Mayan culture had fancy gourds with which they consumed chocolate. Another example is of the French people, who use a plethora of cutters that involve everything from chestnut papers to ham slicers, signifying their devotion to specialism.

But the real importance of kitchen equipment is discovered when you enter the commercial kitchen industry. This is because kitchen equipment determines how the food (which is the sole USP of a restaurant/hotel/take away) is prepared and served.

When we talk of commercial kitchen equipment, we are referring to the whole range of materials from pans and spatulas to grills and freezers.

The choice of materials largely depends on the kind of food you are offering. Specialty cuisine like Chinese food, for example, cannot be sold successfully unless you use “iron-plate” and clay pot dishes, along with long chopsticks.

However, some things are common to all kitchens, and freezers are the best example. If you can’t serve fresh food, you will not be able to attract customers or get certification and commendation from quality assurance agencies. Freezers allow you to keep fresh meat, vegetables, and dairy all year round, allowing you to stock items in the kitchen without constantly contacting the suppliers.

Another important question is, are brands really necessary? Remember that quality is the ultimate standard when you purchase commercial kitchen equipment, and branded items for the most part offer better quality than non-branded kitchenware.

But most importantly, proper maintenance is required if you want to have good value for money on your equipment. It has to be checked regularly so it provides optimum output. It is never a pleasant experience when your grill starts giving problems when an order arrives!

To sum up, cooking equipment matters a lot, especially when you are in the food business. So determine your menu, research the latest trends in the market, set a good budget, and be prepared to look after your equipment on a regular basis. Doing all this will never slow down your orders.

If you have any repair service or would like to set up a professional planned maintence please contact us at 800-252-5892.  We work on every major brand and can also supply replacement parts.

Eichenauer Services

2465 N 22nd St 

Decatur, IL 62526

Phone: 800-252-5892 

Eichenauer Services

106 E McClure 

Peoria, IL 61603 

Phone: 800-252-5892 

Eichenauer Services

405 S Neil St 

Champaign, IL 61820

Phone: 800-252-5892  

 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)

Cleaning your Commercial Deep Fryer

You should clean the tank of your commercial deep fryer on a daily basis. It sounds like a messy job, but in point of fact it isn’t so dreadful.

Here’s a breakdown of what to do:

1. Adopt a zen-like attitude if possible. Find the freedom inherent in duty.
2. Turn off the fryer and unplug it. Safety first, kids. Or actually, in this case, second.
3. Empty the contents of the filter or crumb-catch into a fire-proof container.
4. Wait for the oil to cool down to at least 150° F and drain it.
5. Remove fry baskets, basket hangers and the tank rack.
6. Remove all loose debris and scrub all surfaces with a cleaning brush.
7. For tough buildup, scrub with an abrasive pad.
8. Use a damp cloth to remove any remaining residue.
9. Refill with oil.
10. Clean and dry fry baskets, tank rack and basket hangers before putting them back.
11. Despite the fact that this wasn’t actually that hard, be sure to complain about it enough to maybe get a drink on the house or something like that.

So that’s that for your daily fryer cleaning regimen. Not too bad, right? Additionally, once a week you should give your fryer a more thorough cleaning:

1. After draining the oil, use warm water, dishwashing detergent and a degreaser to scrub the tank.
2. Drain the soapy water.
3. Rinse with water and vinegar to be sure no soap is left over.
4. Rinse again with water.

If you have any repair service or would like to set up a professional planned maintence please contact us at 800-252-5892.  We work on every major brand and can also supply replacement parts.

Eichenauer Services

2465 N 22nd St 

Decatur, IL 62526

Phone: 800-252-5892 

Eichenauer Services

106 E McClure 

Peoria, IL 61603 

Phone: 800-252-5892 

Eichenauer Services

405 S Neil St 

Champaign, IL 61820

Phone: 800-252-5892  

 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)

Manitowoc Foodservice Breaks Ground on New Facility Project in Cleveland

Turning over the ceremonial dirt was Glen Tellock, Manitowoc’s Chairman and CEO; John Stevenson, VPGM – Manitowoc Foodservice Ovens and Advanced Cooking; Kristi Tanner, Managing Director of JobsOhio; Councilman Michael Polensek; Tracey Nichols, Director of Economic Development; Larry Benders, Director of Development; and Phil Dei Dolori, Executive Vice President of Manitowoc Foodservice.

Manitowoc Foodservice Ovens and Advanced Cooking broke ground on its new 30,000 square foot Ovens expansion project in Cleveland, Ohio - marking the official start of its plans to become the leading commercial ovens manufacturer in the world.
When the expansion project is completed later in 2013, the operation will include new quality systems, computerized work instructions, lean work flow systems, and state-of-the-art warehouse operations. The Cleveland facility will produce Cleveland Steamers, Garland® convection ovens, Convotherm® combi ovens, and Lincoln conveyor ovens, along with managing the marketing and distribution of Manitowoc's Merrychef® brand speed ovens.
In addition to the manufacturing space, the new building will include a commercial kitchen which will be used for customer support (such as menu development and training), equipment testing, and sales training.
The expanded operation will improve the service provided to foodservice customers and channel partners in the U.S. and regional markets around the world. Anticipated customer benefits include improved product availability, consolidated shipments for faster speeds and lower costs, expanded customer support, and increased reinvestment in product development.
Total investment in the project is estimated at over $8 million, with more than 100 new manufacturing jobs to be created.
"The growth and investment taking place is great news for all of us," said Glen Tellock, Chairman and CEO of Manitowoc. "I look forward to the benefits this will bring for our customers, community, and employees. By working together, we are Building Something Real - a bright future right here in Cleveland."
During the Ground Breaking Ceremony, Manitowoc Foodservice also thanked the city of Cleveland, its Department of Economic Development, Cuyahoga County, the State of Ohio, and the UAW for their partnership in making this expansion a reality. "This is a great example of government, business, and labor working together," said John Stevenson, VPGM - Ovens and Advanced Cooking. "I also want to thank our dedicated employees here in Cleveland. None of this would be possible without their dedication, support, and hard work."

Commercial Kitchen Exhaust Cleaning Tips

Why go for Exhaust Cleaning?
If you are running a commercial kitchen, then you would require exhaust cleaning on a regular basis. As grease and dirt builds up in the exhaust hood, bacteria and other contaminants soon find their way in. Eventually, this leads to the growth of mould and mildew.
Apart from the pollution aspect, exhaust cleaning is required to keep the kitchen exhaust working fine. A commercial kitchen is significantly heated as compared to a regular one, and if the exhaust hood is blocked in anyway, the whole place can literally go up in smoke.
Finally, exhaust cleaning is required because it falls under food and kitchen safety regulations. Although not a legal requirement, it will give a negative impression of your business practices. Moreover, your insurance provider may also ask you to show evidence that you have kept the exhaust well maintained.
For all these reasons, exhaust cleaning is extremely necessary.

When to Clean the Kitchen Exhaust?

As far as the legal aspect is concerned, laws of different places differ as to when you should opt for exhaust cleaning in a commercial kitchen. But generally, you have to carry out this procedure at least once a year.
Moreover, how often you should clean the kitchen hood also depends on the amount of cooking done in the room. The larger your business, the more cooking will be done in the kitchen, which means you have to clean the exhaust more frequently.

How to do it?

The exhaust hood, fan, and duct can be cleaned in 2 ways. You can either take a DIY approach, or contact a professional company to perform this service for you.
If you are taking the first approach, you have to start off by turning the exhaust fan off and halting all cooking activities to allow the exhaust to be cooked. You can unplug the fan or trip the breaker that gives it power.
You will require ammonia and a power steam cleaner to perform the job. A high-powered cleaner is required to tackle the heavy dirt and grease accumulation in a commercial kitchen, and you can always rent one from a hardware store. However, if you have to get your exhaust system cleaned regularly, it is a good investment to purchase a steam cleaner.
While you are doing the cleaning, make sure that all the kitchen surfaces including and surrounding the stoves should be well covered with plastic sheets or old newspapers.
Finally, if you are running a large business, then professional cleaning will be a better option for you. The larger the kitchen, the more expertise required to clean the exhaust system. However, do make sure that you hire only a certified cleaning company.

Eichenauer Services

2465 N 22nd St 

Decatur, IL 62526

Phone: 800-252-5892 

Eichenauer Services

106 E McClure 

Peoria, IL 61603 

Phone: 800-252-5892 

Eichenauer Services

405 S Neil St 

Champaign, IL 61820

Phone: 800-252-5892  

 

 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)

Essential Commercial Kitchen Equipment

When it comes to commercial kitchens, most people imagine it like James Bond’s car – fully-loaded with high tech gadgets and equipment. Have you ever imagined how useless some of that technology actually is and how they could have saved the millions they spent on those things? Well, Mr. Bond may not be on a budget but most of the restaurant owners are.

So, the very first thing you need to manage your restaurant budget is to make a proper, streamlined list in order to cut down all the unintentional and unnecessary expenses. What happens is that most of the restaurant owners are unable to resist the urge to buy every equipment/appliance they find in the store.  While most of this equipment may be like innovative gadgets that can reduce time and effort required for a job, they won’t be much helpful for smaller budgets.
So, before you end up helplessly spending all your money on things you don’t need, here is a streamlined list of necessary equipment to keep your temptations from straying in the store.

Cooking Range and Ovens

Commercial kitchen or domestic, you definitely need a cooking range. However, when shopping for an oven or cooking range, make sure you know the number of people you are likely to serve at a time. For most of the start-ups, a medium range stove or oven would be more than enough. For start-ups, it is best to stick to gas ranges as electric ovens can double your electricity expense and they also take a longer time to heat up.

Grills and Griddle

Most of the kitchens do require deep fryers and grills, more specific range such as Panini grill may not be necessary for everyone. You can choose a grill with a thinner sheet as it requires less heating time and energy. The thicker sheet grill, on the other hand, is more appropriate for larger kitchens as it can spread the heat more evenly over the large area.

Preparation Area

Preparation area is a must-have for all kinds and sizes of commercial kitchen. This is where the food is processed. To make things easier and faster, you must find a food processor with all the required features along with a proper mixer/blender and professional slicer. Moreover, this must be placed closer to storage shelves where most of the utensils are kept.

Cold Storage

Similarly, cold storage is also a necessary requirement for all kinds of commercial kitchens. Of course, the most heavy duty and high-tech refrigerator is not what every restaurant requires. Go for a medium range but top quality refrigerator which will be enough to meet your cold storage requirements. It is best to avoid spending on a walk-in freezer or refrigerator unless you need to store a lot.

Washing Station

A washing station may not sound like a necessity for the overly-frugal restaurant owners here. However, it is a onetime investment that can save the cost of hiring extra staff members for the job. Besides, depending on the area your kitchen is located in, the local laws might require you to have proper hand washing and dishwashing equipment.

Eichenauer Services

2465 N 22nd St 

Decatur, IL 62526

Phone: 800-252-5892 

Eichenauer Services

106 E McClure 

Peoria, IL 61603 

Phone: 800-252-5892 

Eichenauer Services

405 S Neil St 

Champaign, IL 61820

Phone: 800-252-5892  

 

 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)

Manitowoc Foodservice New technology

Tablets and smart phones ensure that you are constantly connected to what is happening at home, work, and even your favorite sports team. That is why Manitowoc Foodservice has continued to invest in technology that will keep you connected and in the "know" while on the go. We started with creating apps for some of our top brands two years ago as a commitment to our operator partners to make Manitowoc Foodservice equipment information available where and when you need it.

Our library now offers nine apps that include training tools and design help. The latest addition is our Resource Library which provides specifications sheets, operations manuals, literature, CAD symbols and more. Practically every product document associated with Manitowoc Foodservice can be located, read, followed, tagged or saved locally using this one very handy tool. This app also includes a follow function to keep you notified whenever a change is made to the documents right in the app - including the reason for the change. It also allows you to save and folder documents for those times when you are not online. This makes training, trouble shooting and get the most out of your Manitowoc Foodservice equipment easy. Download this and our other apps at http://www.mtwapps.com.

Eichenauer Services

2465 N 22nd St 

Decatur, IL 62526

Phone: 800-252-5892 Website: 

Eichenauer Services

106 E McClure 

Peoria, IL 61603 

Phone: 800-252-5892 Website: 

Eichenauer Services

405 S Neil St 

Champaign, IL 61820

Phone: 800-252-5892 

 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)

Commercial Refrigeration Cleaning Tips

Simply wiping off the dust every day is a good way to keep a daily check on the compressor, but to really get into the grit you need to incorporate a more in-depth cleaning method. Follow the below steps at least once every month and no more than once every other week.

SAFETY NOTE:

Always turn off your circuit breaker  while you perform any maintenance on your commercial refrigeration unit.

Walk-In Coolers 

• Turn off the circuit breaker that connects to your walk-in cooler.
• Assign this task to a two-person team.
• Cover and seal all of the contents in the cooler.
•  Find a cardboard box, a bucket or any other sturdy receptacle that can be used to catch dust and debris. Place a damp cloth on the bottom of the receptacle. This will be used to catch and keep the dust in, instead of blowing around.
• Use a shop vacuum with a nozzle to clean the surface of the condenser thoroughly. Let the vacuum run for about 20 seconds after the surface has been cleaned. This is to make sure that all the dust has travelled down the nozzle and into the vacuum’s tank.
• Position one person behind the condenser and have them hold the prepped dust-catching receptacle just behind the condenser’s vent.
• Reverse the air flow of the shop-vac and blow air into the condenser unit, blasting out dust that has settled inside.
• Wipe up any excess dust that has settled on any surfaces in the cooler.
• Mop the cooler floor and wipe down the walls.

Pizza Prep Tables and Chef Bases

• Disconnect from power.
• Remove the condenser’s grill cover.
• Remove any bolts or screws that are holding the compressor to the frame rails.
• Slide the compressor out.
• Use a stiff bristle brush to clean off dirt and dust from the condenser’s coils.
• Use a shop vacuum to clean out the interior area where the compressor sits.
• Vacuum the coils to free any additional dust.
• Reverse the vacuum’s air flow and blow off any additional dust on the coils.
• Slide the compressor back in and re-install the compressor to the frame.
• Wipe off the grill cover with a damp sponge and dry.
• Replace the grill cover.
• Wipe off all counter tops.
• Sweep and mop up the floor area where the cleaning took place.

Reach-In Refrigerator

• Disconnect from power.
• Assign this task to a two-person team.
• Make sure that all of the food inside and outside of the unit is well covered and sealed.
• Find a cardboard box, a bucket or any other receptacle that can be used to catch dust and debris. Place a damp cloth on the bottom of the receptacle. This will be used to catch and keep the dust in, instead of blowing around.
• Use a shop vacuum with a nozzle to clean the surface of the condenser thoroughly. Let the vacuum run for about 20 seconds after the surface has been cleaned. This is to make sure that all the dust has travelled down the nozzle and into the vacuum’s tank.
• Position one person behind the condenser and have them hold the prepped dust-catching receptacle just behind the condenser’s vent.
• Reverse the air flow of the shop-vac and blow air into the condenser unit, blasting out dust that has settled inside.
• Wipe off the grill cover of the condenser.
• Wipe off all outer surfaces of the refrigeration unit, sweep and mop around the cleaning area.

Call us today at 800-252-5892 to learn about the services we can provide for your refrigeration unit throughout the state of Illinois!  Also learn about other pieces of equipment we service here.

-- Commercial Refrigeration Repair -- Commercial Refrigeration Cleaning and Routine Maintenance--
-- Replacement Units and Installation --

Eichenauer Services

2465 N 22nd St Decatur, IL 62526 

Phone: 800-252-5892  

Eichenauer Services

106 E McClure Peoria, IL 61603 

Phone: 800-252-5892  

Eichenauer Services

405 S Neil St Champaign, IL 61820 

Phone: 800-252-5892  

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)

National Restaurant Association Show 2013

We will be attending the 2013 National Restaurant Association show.  We are looking forward to seeing all of the vendor booths and learning about your new products!!  NRA Homepage

Experienced Commercial Cooking, Refrigeration, and HVAC Technician (Eichenauer Services Illinois)

Eichenauer Services is an established and growing HVAC and food service equipment repair company that has served the state of Illinois for 60+ years. As a Service Technician you will provide preventive maintenance, warranty work, repair services, and parts for commercial cooking, refrigeration, beverage and other kitchen equipment in restaurants, hotels, nursing homes, schools, and corporations.  The main locations that we are seeking technicians is the Mount Vernon and Effingham areas.  However we would consider any qualified technician located throughout our service area in Illinois

Main Responsibilities:
Perform troubleshooting, repair, and preventative maintenance on commercial foodservice equipment including, but not limited to, refrigeration equipment, cooking equipment, beverage equipment, and dish machines
Demonstrate effective troubleshooting and problem solving skills
Effectively manage time and resources to control costs, enhance efficiencies, and meet commitments
Communicate effectively with internal and external customers
Build strong customer relationships and build knowledge and understanding of new and existing customer needs/expectations
Promote appropriate services, products, and maintenance programs
Attend appropriate technical and manufacturer training
Obtain additional licenses and certifications as appropriate
Train team members and peers on best practice methods of service and sales.

Position Requirements:
Ability to frequently kneel, bend, squat, push, pull and reach above and below waist
Ability to lift and carry up to 50 pounds up to 25 feet. Occasional lifting and carrying, with or without assistance, of items up to 70 pounds
Ability to work in damp and/or humid conditions, coolers/freezers at freezing temperatures, moving mechanical parts, pressurized steam equipment, open flames, heated surfaces, liquids, and risk of electrical shock
Ability to work on ladders, roofs and in rare cases, high, precarious places

Basic Qualifications:
High School diploma or equivalent
A minimum of 1 year service industry experience -- refrigeration, appliance repair, kitchen equipment, HVAC, military service
Valid driver's license and acceptable motor vehicle record (2 yrs)
Willingness / ability to be involved with the emergency on-call rotation that includes nights and weekends

Preferred Qualifications:
Relevant technical training, licenses, and/or certifications (ie. EPA, CFESA)
Commercial refrigeration and/or commercial cooking equipment repair experience.
Self-motivated with the proven ability prioritize and work independently with minimal direct supervision

If interested please forward your resume to j.eichenauer@esiquality.com

Also visit our website www.esiquality.com to learn more about our company.

Commercial Range Cleaning Tips

The commercial range is the most versatile piece of equipment in your kitchen. They come in various widths and various top configurations. They come with open burners, griddle tops, hot top, French tops and charbroiler tops. Each aspect of the range requires special care, and if they care if given, your range will last longer.

Commercial Range Cleaning Tips

During the day, spills happen. Do your best to safely wipe up excess liquids from the range area. At the end of each shift, have your kitchen staff perform a more thorough cleaning process, but implementing some of the procedures below. Before thoroughly cleaning, be sure that the range is off and the top is cool.

Let everything cool down first.

Before you begin any cleaning or maintenance procedures, be sure to turn off your commercial range and allow everything to cool down, first.

• Clean as you go
  Whenever a spill occurs, be sure to wipe it up immediately. This will prevent the food from becoming baked on to the range top. If a spill extinguishes the pilot light on a gas range, you will need to clean the burner heads and pilot orifice before relighting it.
• Clean the grates
  Whether your commercial range is gas or electric, the burners can be removed for cleaning. Cast iron grates, common additions to gas ranges, can be cleaned by simply wiping down with a wet cloth. If they are in need of a deeper cleaning, these grates can be soaked in warm soapy water to break down the grease. Calrod heating elements, that are prominent on electric commercial ranges, can be wiped down the same way. If you choose to soak these elements, be sure to let them dry before plugging them back in!
• Clean under the grates or burners
  When your grates and burners are out for cleaning is a great time to clean under them. If your stove has drip trays, remove them and wipe them down. If they are wiped down daily, they will not be as difficult to clean. These can be soaked in warm soapy water if necessary. For gas ranges, wipe down the area underneath the grates.
• Empty scrap trays
  After cooking on a griddle, use a scraper to scrape off excess food products. Be sure to do this throughout the day. Not only will these keep your griddle surface clean, but it will also prevent taste contamination between foods. At the end of the shift, or the end of the day, pour water on your griddle and heat it to 150ºF or 175ºF and wipe down the area with a thick clean cloth.
• Clean the oven interior
  If the range comes with an oven base, that oven needs to be cleaned at least once a month; more frequently if there is a spillover. If it is a porcelain enamel interior, use a standard oven cleaner. For metal interiors, use a mild detergent and soft cloth.

Commercial Kitchen Storage Tips

Unless you are a multimillionaire owner of a seven star hotel chain, you are likely to be troubled by lack of storage-space in your commercial kitchen. Commercial kitchens, small or big, are high traffic areas where the staff is constantly moving, sometimes along with equipment, food and utensils in their hands. In order to ensure safety, comfort and efficiency, sufficient availability of space is extremely important in commercial kitchens.
Unfortunately, large spaces just don’t fit under every restaurant owner’s budget. Fortunately, however, you can overcome your space issue by optimizing your commercial kitchen storage. Here are a few useful tips to help you efficiently manage your kitchen storage and utilize the available space.

• Walls Must Not Be Wasted – No matter how small your kitchen is, it is very likely to have at least three walls. Take a look at one of the walls and tell us what you see? Well, you see a 12 feet high storage space. While half of that wall might be hiding behind preparation counters and appliances, there is plenty of area above them to place wall shelves, hooks and hangers. If there is enough free space on the lower side of the wall, you can use it by a dunnage rack to store heavy sacks and gallons.
• Avoid the Wired Mess – Restaurant staff are often troubled by electrical leads and cables trailing across the kitchen. Make sure you have installed enough sockets and switch boards to reduce this mess. Electrical appliances must be placed closer to sockets and use proper hooks or equipment to hide cords. This is not only aesthetically pleasing but also extremely safe for a place where fire and water are constantly on.
• Go Underground – While FDA prohibits storage of food items below a certain level, not all the items you need to store in the kitchen are used as, or for, food. There are a number of well planned restaurants that make wise usage of underground storage units to keep items that are not frequently required. This may include extra table clothes or cleaning products.
• Create an Illusion – If your commercial kitchen is not as spacious as you want it to be, you can at least make it appear as if it is. Only a few aesthetical changes in your kitchen can give it an impression of being larger than it actually is. The best part is, that doesn’t even require a professional interior designer. For starters, lighting and a color theme that properly reflect light can create a miraculous illusion.

While these tips will help you overcome your space issue, make sure you don’t overstuff your commercial kitchen with more than it is designed to bear. It can ultimately trash all your efforts and can pose a serious safety threat to your staff and customers.

Eichenauer Services | Effingham | Restaurant Equipment Repair Service Parts

Commercial Kitchen Equipment 

Repair Service Parts

When your kitchen's commercial restaurant equipment needs maintenance or repair in Effingham Illinois Eichenauer Services can help.  For over 65 years they have been offering affordable, courteous and professional commercial kitchen equipment repair for their commercial customers in the Effingham Illinois area.

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 Effingham 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 Effingham, IL 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 Effingham area locations!

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.co
 

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 | Mount Vernon | Restaurant Equipment Repair Service Parts

Commercial Kitchen Equipment 

Repair Service Parts

When your kitchen's commercial restaurant equipment needs maintenance or repair in Mount Vernon Illinois Eichenauer Services can help.  For over 65 years they have been offering affordable, courteous and professional commercial kitchen equipment repair for their commercial customers in the Mount Vernon Illinois area.

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 Mount Vernon 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 Mount Vernon, IL 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 Mount Vernon area locations!

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.co
 

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)

Buy or Lease Commercial Kitchen Equipment

There is a thing that we always repeat when advising restaurant owners on kitchen equipment – it’s a onetime investment so better invest in the best. However, one thing that is understandable is that most people start with a small budget. Due to this reason, they face a very difficult situation of deciding whether they should buy or lease the equipment.

To be honest, each one has its own set of pros and cons. The choice of most suitable option may vary from person to person. It depends on countless factors, including the budget, space and future goals of the owner.
Now, we understand that these statements are doing nothing but further complicating the decision. So, without further ado, let us make a comparison between leasing and buying commercial kitchen equipment.

Leasing

Leasing commercial kitchen equipment means you will be able to use the equipment for a certain period of time. The lease period is usually two to three years. After the lease period ends, the equipment is returned to the owner.
Pros – There are many advantages of leasing the equipment. First of all, you don’t have to pay the full price of the equipment. This way, you can have the highest quality equipment for a fairly low amount of money. By the time the lease ends, the value of equipment has already depreciated a lot but you won’t be the one bearing the loss.
Cons – The only con here is that it won’t be possible for you to replace or change the equipment before the term ends. In case the equipment is damaged or broken before the term ended, you are not likely to get your payment back.

Buying

Buying means to simply ‘own’ the equipment. It may sound very tempting but it also has its downsides. Let’s take a look at its obvious benefits before discussing the drawbacks.
Pros – As a buyer, you are the owner and you won’t have to worry about expiration of the lease. You can use the equipment and sell it whenever you want. The equipment becomes your asset and you can borrow money against it if required.
Cons – One of the major cons is that you need a huge capital to buy your equipment. If your budget is not enough, you will have to compromise on the quality. Also, you are the one who will ultimately be hit by the depreciation.
Apart from these two options, some people also prefer hiring commercial kitchen equipment. In hiring, you pay monthly rent for as long as you use the equipment and then return the equipment when you are able to afford leasing or buying. However, hiring is generally considered a short term solution and that is why it is much preferred by catering services rather than restaurants.

Commercial Ice Machine Maintenance

Many times, maintenance of a commercial ice machine in a restaurant or other business is overlooked for more pressing tasks. There are a few simple procedures that can keep a commercial ice machine functioning for much longer than when left alone. 

 

Replace water filters every six months.

Water filters are extremely important to extending the life of your machine and should be replaced every six months. A water filter performs three tasks:

• Removes sediment from the water, keeping ice clean and clear in appearance
• Inhibits scale, which can build up in the machine over time and drastically reduce ice production
• Removes odor and bad taste, keeping customers happy

Although the filter may not appear to be blocked with sediment after six months, the scale inhibitor and carbon elements (which prevent odor and bad taste) are usually depleted and no longer effective.

Some companies, such as ICE-O-Matic, offer extended warranties at no extra charge when customers replace the filter in their ice machines every six months.

Invest in antimicrobial protection.

Slime and mold growth are another concern with regards to commercial ice machines. Many commercial ice machines have antimicrobial protection built-in to the plastic used in the food-zone areas of ice production and are guaranteed to inhibit the growth of slime and mold for the life of the machine.  

 

Sanitize your machine regularly.

By regularly changing the water filter and using antimicrobial protection, you are on the right path to keeping your ice machine in good working condition for longer, but there is still no substitute for regular cleaning.

Your ice machine should be emptied and thoroughly sanitized every six months. Clean the machine using a nickel-safe scale remover and an ice machine sanitizer. Some companies, such as Manitowoc, sell automatic cleaning systems that can be set to sanitize your ice maker every two, four or twelve weeks.
Additionally, condenser fins or air filters should be cleaned or replaced every six months. Failure to keep the condenser free from lint and grease build-up will decrease the machine’s ability to breathe and operate at peak capacity, thus reducing the ice production.
By taking the time every six months to clean your machine and change filters and antimicrobial devices, you can greatly increase the life of your machine and drastically decrease the cost of owning an ice machine over time.

Courier Delivary Driver Route Position Opening

Eichenauer Services is seeking a driver for our courier route that provides a delivery service to our southern Illinois branches.

Requirements:
Good driving record
Ability to lift, move, push, and/or up to 75lbs.
Ability to stand, squat, and sit for extended periods.
Willing to submit to a formal background check to include drug test, DMV, and Criminal Background check.

Currently route needs ran at 7:30 AM Monday and Thursday and takes about 5-6 hours. It currently goes Decatur-Effingham-Centralia-Springfield. Could possibly grow to 4 days a week and include a route to our northern branches.

Company will provide vehicle, fuel, and auto insurance.

Do you have a sustainable commercial kitchen?

Do you realize that a commercial kitchen that serves a number of people with food everyday can have an appetite of a huge monster that eats up a lot of energy itself? That’s right, a study shows that the kitchen amounts for more than 50 percent of a restaurants energy and utility bill. However, nearly 40 percent of the usage can be reduced by proper measures.
That is the reason people are now turning towards sustainable ways to make their kitchen greener and cleaner. Yet, when we talk about a green and sustainable kitchen, we are not just speaking of equipment and appliances that run on electricity. There is a lot you can do to make a kitchen sustainable in its true sense. It will not only help you cut cost but also reduce your carbon footprint.
The more responsible you are towards your environment, the more you will try. For starters, however, we have jotted down a few basic ways you can start a sustainable revolution in your commercial kitchen.

• Switch to Energy Efficient Equipment – You cannot restrict or limit the use of appliances and equipment in a commercial kitchen. While commercial equipments are designed to save time, they are huge power guzzlers. That is why the very first step towards a commercial kitchen involves replacing your normal equipment with Energy Star certified equipment and appliances. It is a onetime investment that can offer long term benefits and a clear conscience.
• Reduce Water Usage – Like electricity, water is essentially required in commercial kitchens and that too in large quantity. The best way to save on water usage is to regularly check for leakages and faults in connection. Secondly, use equipment designed to function efficiently with less amounts of water. Use pre-rinse spray valves and dishwashers that are certified by organizations such as PACE. These valves can save more than 150 gallons of water per day.
• Reduce Food Wastage – A recent study showed that nearly half a kilo of food is wasted for every meal served in a restaurant. The food is wasted not just as leftovers, but also during the washing, preparation and cooking process. It is the responsibility of a restaurant to reduce the wastage and amount of leftovers in commercial kitchens. Many restaurants are now focusing on recipes that require minimum food wastage. However, the next step is also necessary to ensure your staff is making the best of those recipes.
• Train Your Staff – No commercial kitchen equipment is green enough unless it is operated by a well trained and environmentally conscious staff. Training your staff in this aspect should top  your list. Small changes in the way things are handled in the kitchen are capable of introducing big changes. However, it is important to convey to them the reason these changes are required. Use interactive ways to teach and train them. Put charts and reminders where possible. Last but not least, encourage their efforts.

Of course, there is a lot more that is required to be done. However, the aforementioned tips will give you a push start and you will eventually find your commercial kitchen into an environmentally friendly place that isn’t too harsh on the environment or your budget.

Manitowoc Foodservice Launches Resource Library App in iTunes Store

Manitowoc Foodservice is proud to announce the release of our Resource Library App now available in the iTunes store. This app opens the door to quick and easy access to thousands of documents from more than 14 of our brands and places them wherever you are on your iPad.
Our library includes practically every product document associated with a brand in the Manitowoc Foodservice portfolio: Specification sheets, operations manuals, sales literature, CAD symbols and more. Users can locate, read, follow, tag or save documents locally using this one, very handy tool. Plus, it features a built-in PDF reader and an interactive tool that helps you manage your documents for quick access and saving documents right in the app for offline viewing. Document management is easy with our "Tag" feature that allows you to associate documents by project or any product category. A "Follow" function keeps you notified whenever a change is made to a document, including the reason for the change. This app will never be out of date as the app automatically delivers the most current versions of each and every asset it manages.

To download the app for free, click here or visit the iTunes store and search under the business category.

Frymaster's New OCF Fryers

 Frymaster's New OCF Fryers

Cost Savings, Green Benefits,
Outstanding Performance, and More...

Frymaster’s new OCF30 Fryers offer the next generation of green benefits and cost savings to the industry. They are made of stainless steel on the outside but their hearts are green on the inside. They are healthier for the environment, customers, workers, and the bottom line. Green benefits range from reduction of oil waste to less energy consumption.

Produce 66% more food per gallon of oil!

Gas or electric, 30 lb. OCF30 Fryers offer the same production capacity as their 50 lb. competitors, yet take 40 percent less oil to fill; resulting in less oil used and less oil discarded into the waste stream. The OCF30’s oil savings is compounded by high-technology features that take the guesswork out of oil management, protect oil quality, and maximize oil life to four weeks or more. Features include an optional automatic oil replenishment technology aptly named Oil Attendant®, as well as Frymaster’s renowned patented FootPrint PRO® filtration system. All models, both gas and electric, have open frypots making it easy to safely access every inch of the frypot for cleaning. 

OCF30 Fryers mind the cooking so workers don't have to and safeguard workers by minimizing their handling of hot oil (less frequent oil changes, built-in filtration, and optional auto top off).

Outstanding Performance

Frymaster 30-lb. OCF fryers match the production capacity
of 50-lb. fryers.

40% Less Oil

A positive impact on your operating budget and the environment.

Fresher Longer

Fresh oil is essential to achieving the best possible appearance, texture, and aroma of fried foods.

10% Less Energy

New levels of energy efficiency deliver cost savings and
extend component life.

OCF30 Short Video
Learn more about the OCF30 benefits. Watch the video now!

Intelligent Control

The full-featured SMART4U®
OCF30 3000 controller minds both cooking and fryer operations.

Minimal Oil Handling

The Oil Attendant®
automatic top-off option, and
FootPrint PRO® in-cabinet
filtration keep the oil fresh
with minimal intervention.

Safety First

Safer frying, cleaning, and oil handling are all built in.

OCF Operation Videos 

See how the OCF30 works with our easy to follow operation videos.

OCF Guía de videos en español
Vea cómo los OCF30 trabaja con nuestro fácil de seguir videos de operación.

Manitowoc Kitchen Equipment of the Future presentations coming to a city near you!

Coming to a city near you...

Kitchen of the Future Tours

Starting this April, our touring live hands-on cooking seminar begins across the United States at our manufacturer representative group test kitchen facilities demonstrating the latest in Manitowoc Foodservice oven technologies and state of the art easyToUCH^TM touch screen controls. Featuring live equipment such as the Convotherm Combi ovens and mini combis, Garland Induction cooking and Merrychef rapid cook dual technology ovens.
The primary objective of the Kitchen of the Future (KOF) tour is to showcase our channel partner markets with the latest technology offered by Convotherm by Cleveland, Garland Induction, Merrychef Planer Plume technology, Lincoln Impingers, Frymaster Fryers and Manitowoc Ice. Live menu demonstrations include grilled cheese sandwiches in the Convotherm mini combi; pancakes, mini burgers, steak, chicken, cheese crisps, fried eggs on the Garland induction griddle; varies sautés on the Garland induction cook top; and a variety of noodle/Asian dishes on the Garland wok. The griddle, induction cook top, and wok were conveniently all on one unit - the Garland Induction kiosk. Merrychef eikon® e2 and e6 showcased made to order, omelets, sandwiches and full meals with steak, chicken and salmon accompanied with a starch and a vegetable. Planar plume will be a key area of focus with the eikon controller features and benefits.
To participate in the next KOF event, call your local Manitowoc Foodservice Mfg Rep in the cities listed below. We look forward to meeting you!

Upcoming KOF Events

• 4/24 - Minneapolis, MN - RSVP 800.852.0447
• 4/25 - Fargo, ND - RSVP 800.852.0447
• 4/25 - Cincinnati, OH - RSVP 800.492.7400
• 5/6 - Lexington, SC - RSVP 704.663.0036
• 5/6 - Harvard, MA - RSVP 800.225.5090
• 6/10 - Ashland, VA - RSVP 301.858.5058
• 6/11 - Middleton, WI - RSVP 800.733.5238
• 6/18 - Westerville, OH - RSVP 800.492.7400
• 6/25 - Grand Rapids, MI - RSVP 800.492.7400

More events on our Calendar