Ice Machines: Taste, Food Safety & Maintenance

February 6, 2019 | Smart Care team
As a restaurant operator, how often do you think about your ice? It has the highest use in a restaurant, yet with all the daily challenges in a restaurant operation, it’s very easy to overlook. Here’s a quick, but not all inclusive, test: 1. Ask your managers when the last time the machine was cleaned and sanitized....

Commercial Deep Fryer Safety Tips

January 18, 2019 | Smart Care team
Safety Comes First Deep fried foods are delicious but cooking these foods can be hazardous if it is not done correctly. With hot oil and grease reaching temperatures up to 400 degrees Fahrenheit, safety is important. Grease and oil popping out of the fryer when food is submerged in the fryer can result in nasty...
Food preparation is one of the largest culprits impacting a commercial kitchen’s energy bill. Kitchen equipment, including refrigeration, water heaters, and HVAC systems, contribute over half of the energy bill in a foodservice operation. Commercial kitchens in full-service and quick-service restaurants, hospitals and hotels, use approximately three times more energy than other commercial buildings. Kitchen...

Tips to Maintain Commercial Kitchen Equipment

November 6, 2018 | Smart Care team
Commercial kitchen equipment is typically designed to withstand high-volume use. Equipment must work properly for your foodservice business to run smoothly. When restaurant equipment is not regularily maintained your equipment may suddenly break down bringing your productivity to a full stop. Getting the most out of your commercial kitchen equipment investment is important and the...
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