GMP Food Equipment Services

Every restaurant owner or manager wants to ensure that foods are kept as fresh and safe as possible. Everyone works more efficiently when the commercial refrigeration equipment is well-organized. Refrigeration equipment works best when the food inside is orderly. Commercial refrigerators and freezers require a systematic approach to food storage organization. Most of them need interior shelves, pan-rack slides, and a dunnage rack for storing large items. Some of the following tips will help you organize your equipment to prevent hot spots, improve cleanliness, and maintain food safety. Space food items appropriately.  Bulk items need adequate space between them, so cold air can circulate. As well, pans of pre-made appetizers, containers of soup, or frozen desserts need to be kept three-to-six inches from each wall and between each food item for the best cold air circulation. Keep items off the floor.  All commercial kitchens should store items at least six inche...

A clean ice machine is vital to your commercial kitchen’s success. Now that summer is here,  your customers will want more ice in their drinks, and the ice you serve your customers should be safe. Making sure that your ice machines produce clean, good-tasting ice is one of the most cost-effective ways to enhance the performance and prolong the life of your commercial kitchen equipment, helping you avoid potential problems especially during your busiest seasons. As part of your preventive maintenance, ice machine manufacturers recommend your ice machine is cleaned a minimum of twice per year. This ensures your ice machine produces clean safe ice for your customers. In addition, cleaning your ice machine diminishes the chance of scale and calcium, which can damage your machine when it adheres to the surface of the evaporator tray. Damages to your ice machine can lead to expensive repairs. Slime or mold can also develop, creating an unsanitary environment, violating health codes and...