Lansdale PA Commercial Refrigeration

Because of its great energy efficiency and stellar service/repair histories, Blodgett Premium convection ovens offer the lowest cost of ownership of any commercial convection oven. Ideal for high-volume, high-use kitchens. Blodgett convection ovens are the state of the art for quality and dependability, lasting for decades in any commercial kitchen. With maintenance and care, your Blodgett convection oven could last longer than 30 years!

The following four elements are the most essential routine maintenance requirements in the commercial kitchen:

Clean vent hoods and ducts. A trained professional should clean the vent hood and duct at least once every six months to eliminate grease buildup.

Clean the grease filter. Grease filters reduce the amount of grease in your hood vent. While this is wonderful for extending the duration between vent hood cleanings, it does mean that the grease filters be cleaned on a regular basis.

AES (Automatic Extinguishing System) service. The AES, also known as the ANSUL System, must be maintained at least every six months by a certified contractor.

Examine the deep fat fryer. The deep fat fryer should be cleaned and maintained in accordance with the manufacturer's instructions. After the fryer unit has been in service for five years, it should be examined by a certified commercial cooking appliance contractor at least once every twelve months.

• The thermostat is broken - Have an authorized technician [link to https://www.kdfsi.com/cooking-equipment-service/] repair it.
• Thermostat is out of calibration - Follow the manufacturer's calibration procedures as outlined in the operator's handbook.
• Capillary tube bulb out of adjustment - To guarantee that the temperature does not vary, the bulb at the end of the capillary tube must be properly turned on. This should be fixed by a qualified technician.

• Temperature setting is too high - Reduce the temperature.