Showing posts from October, 2018

Ready to Invest In an Ice Machine?

Restaurants and commercial kitchens all find that having an ice machine is essential. Your customers and diners will expect to have ice in their drinks, and it can also be important if you make any style of blended beverage. There has been a lot of hype about commercial ice machines in the past few months, and we’ve covered topics that explain how you can clean your machine in past blogs. Today, we want to talk to you about things you should consider as you are purchasing your new or replacement ice machine. What Is the Output? One of the most important questions to consider is how many pounds of ice will the machine put out in 24 hours. You will also want to know how much you will use in that time period. Your requirements for ice should be carefully planned out before you buy this piece of equipment. Restaurants will generally need a pound and a half of ice per person, while hotels use around five pounds of ice per occupied room. Ice Style Did you know that this would be i

Top Six Things Every New Restaurant Needs

If you’ve always dreamt of owning a restaurant in St. Louis , we encourage you to chase that dream! There’s always room for a fun restaurant that serves delicious food and provides a wonderful place to sit down with friends and family. Of course, there’s a lot of hard work and sweat that goes into starting up a restaurant in Missouri . It all begins with a dream, but before you know it, you’ll be knee-deep in decisions and research. Having the top of the line commercial kitchen equipment is important, but what all do you need in your kitchen in order for it to run smoothly? Here are six things you’ll want to consider investing in. After you make your purchases, don’t forget that Fast Fix LLC is here to help you keep them running smoothly and efficiently! 1. A Refrigerator Having refrigeration equipment is incredibly important for a commercial kitchen - imperative actually. This will help prevent your food from spoiling or melting. A refrigerator and freezer may be essential,

Keeping Your Commercial Oven Up to Par

A commercial oven can be a HUGE investment. Not only in investment up front but in the time it takes to keep it maintained and in good working order. At Fast Fix LLC , we realize how important it is for your oven to be not just working, but exceeding expectations through high-level performance. But this means that there are a few things that need to be accomplished. Here are a few chores you can keep on top of to maintain the integrity of your commercial oven. Inspect it Regularly After your oven is installed, the door’s seal must be in pristine condition. Eventually, though, it will wear down in the long run, and this will affect the efficiency of your appliance. Are you noticing that certain foods are taking longer to cook? Keeping the seal in good condition is also a great way to keep the energy costs down. If you want to protect the seal, be careful when shutting the oven’s door. If you close it too hard, it may speed up the time in which the seal fails to seal. Keep the

How to Keep Your Commercial Equipment in Tip-Top Shape

It doesn’t take long in the food industry to realize that sometimes your equipment is going to fail. This may not be related to anything you’ve done, sometimes equipment just turns out to be a lemon. There are times, however, that a simple maintenance upkeep or repair could help keep your commercial kitchen equipment lasting for years. If you aren’t sure why your equipment is failing, here are a few reasons that could be causing it. Keep on Regular Maintenance Preventative maintenance on your machines can be one of the easiest ways to make sure that it stays up and running. If we can catch a problem early enough, chances are it will cost you less to repair. It can also keep you from having to work without that pieces of equipment - which can be a HUGE deal in a busy commercial kitchen with deadlines to meet. Use Equipment Properly Sometimes the people using the equipment can be part of what’s causing the problems. Whether this is due to employee negligence or just improper t