Fast Fix LLC.

When opening a restaurant, you have a lot of decisions to make. From the dining room furniture to the menu options, there's a lot of planning that goes on. One of the most important decisions you need to make is what commercial kitchen equipment to purchase. With so many choices, where do you start? Today's blog from Fast Fix LLC offers a few considerations for when you're looking at restaurant equipment. New vs. Used  One of the largest expenses associated with opening a restaurant is the commercial kitchen equipment. Purchasing used equipment is a great way to save on some of your start-up costs, but it has its pros and cons. Aside from costing less, used equipment is often times in pretty good shape because of the high failure of new restaurants. Many used pieces have only been in service for a year or two, and if you can get multiple pieces of equipment from the same dealer, you can often negotiate a bundle price or get a freebie thrown in. The downside of buying ...

When operating a business that involves commercial kitchen equipment, there are a lot of little things that can go wrong. Equipment can malfunction or even break down entirely, but what about those little Missouri food-service equipment repairs that often go unnoticed? If the equipment still works, why bother paying for small repairs? The truth of the matter is that those little issues could be doing more damage than you realize. Not only could they be decreasing the efficiency of your equipment and sucking up more energy than necessary, if left unaddressed, they could lead to more costly repairs down the road. Keep reading to learn about a few of the minor repairs you don't want to overlook! 1. Replace Worn Door Seals on Commercial Refrigeration Units.  One of the most common things to go unnoticed is worn out door seals on your refrigeration units. While this may not seem like a big issue at first, it can lead to other problems. You want to make sure that all the doors cl...

While people have preserved food with ice for ages, the need for mechanical refrigeration became vital as people moved away from food sources and into big cities. Today's blog from Fast Fix LLC offers some information on the history of refrigeration units, particularly those used for commercial purposes. Without the ability to keep large amounts of food fresh through refrigeration and freezing, restaurants and other food-service businesses would have a difficult time to produce the quantity of food needed to succeed. The History of Refrigeration In the prehistoric era, ice was used to keep food cold. "Ice houses" were the first form of refrigeration as we know it today. Sometime around 1700 BC, these buildings that stored ice were invented. Ice and snow were loaded into the building, and then it was insulated with straw or sawdust. While this worked for them at the time, the process is a bit inconvenient. Refrigeration Inventions  Modern refrigeration systems...

The restaurant industry can be a hazardous business, particularly for those working in the kitchen. Many pieces of commercial food service equipment can pose harmful risks, and therefore, need to be operated properly and with caution. Keep reading to learn about some do's and don'ts when it comes to operating and maintaining your restaurant equipment. By properly operating and maintaining equipment, you'll be able to avoid premature commercial kitchen equipment repair in Missouri . DON'Ts for Equipment Safety  In order to make your commercial kitchen a safe place for all staff, make sure everyone avoids these don'ts listed below in regards to equipment safety: Don't leave ovens on when they are not in use.  Don't leave oven doors open when unattended.  Don't store plastic items or other flammable utensils or materials in or around the ovens.  Don't overload the oven.  Don't use microwaves if there is any damage to the doors, seals or ...