K&D Factory Service Inc. bas been bringing OEM commercial cooking parts and service to restaurants and commercial kitchens of Harleysville, PA and the surrounding areas since 1945!
If the flame goes out frequently or turns yellow at the head, it's not receiving enough air. It's getting too much air if there's a gap between the flame and the pilot feed tube. To remedy either problem, gently turn the pilot adjustment screw on the gas line as advised by the range's manufacturer. If that doesn’t solve the problem, call in an expert for troubleshooting and repair.
Clean your deep fat fryer according to the manufacturer's instructions. After five years, have the fryer professionally examined every year for symptoms of possible issues.
Every six months, get your kitchen ventilation system professionally cleaned. Wipe down the exteriors between servicing sessions.
Grease filters are typically cleaned once a week. However, if you have a particularly high-volume kitchen, you will need to clean them more frequently. In this instance, a nightly clean is an excellent approach to lower the danger of a grease fire.
Most new commercial kitchen equipment has a life expectancy of 10 to 12 years under ideal conditions. This is only true if the equipment is properly maintained and repaired on a regular basis. When equipment is ignored, its lifespan might be significantly reduced.
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