If ice machine bins aren’t getting cleaned mold can grow fast, and mold can make your customers sick. People rarely think very much about the ice machine. It magically produces ice in perfect, uniform sizes. But, periodically you should turn the machine off, take out all the ice and scrub down the inside of the bin. Mold can build up at the bottom where the water all drains.
There two main things to consider when looking at a steel table for your kitchen, Gauge and steel type and every table is come combination of these two variables.
Steel tables come in 14,16, and 18, gauges. The number basically refers to the thickness of the steel on the table itself. 14 is the thickest and sturdiest while 18 is the thinnest and most easily dented, bent, or warped.
There are two main types of steel used for tables, 304 and 430. The difference between the two is primarily steel quality and chromium percentage. 304 has more chromium and is higher quality meaning it is less prone to corrosion. 430 is lower quality and has less chromium meaning it will begin corroding a little easier.
Typically, the cheaper tables are 18-gauge, 430 stainless steel. Why? Because they are thinner (i.e. less metal), and are made of lower quality metal.
Typically, the more expensive tables are 14-gauge, 304 stainless steel because they are thicker tables (i.e. more metal), and that metal is of a higher quality
What difference does this make? If you were buying a table that will do a lot of heavy duty chopping, hold heavy equipment like a meat slicer, or will be used for heavy bulk prep I’d make sure to look for thicker tables that are more resistant to corrosion.
- Strain your oil frequently-your kitchen is busy. But, taking 10 seconds to run a strainer through your oil after cooking can save you serious money. Those crumbs keep cooking as long as they are in the oil. And when they cook, they break down the oil.
- Schedule regular deep cleans-I always suggest scheduling regular cleaning and maintenance (if you don’t, you probably won’t do it), and this is no exception. Depending on the model and level of usage I’d suggest 1-2 times every month at least. But, when in doubt, check with your manufacturer.
- Regularly check the temperature-The internal thermometer for your fryer can lose its calibration and you probably won’t realize it unless food starts to burn or the oil starts to go bad quicker than expected. If your thermometer’s calibration goes off it could cause you to burn oil-and oil can get expensive quickly.
- Change your filters- You don’t normally see the filters so it is easy to forget they are there, but dirty, clogged, and poorly maintained filters can dirty your oil and even become a fire risk. Change your filters regularly.
You should check your machine’s agitator clearance regularly. If it touches the bowl, this can do damage to the bowl itself and different components inside the unit. In some cases, the bowl clamp might not be closed or improperly adjusted. Here are standard instruction for readjusting the attachments on Hobart mixers:
Step 1 – Unplug your mixer.
Step 2 – Remove the apron by unfastening the thumbscrews.
Step 3 – Adjust the stop screw on the unit by loosening the bottom locking nut and turning the stop screw. Turn it counterclockwise to increase clearance or clockwise to decrease clearance. Tighten the locking nut as you hold the stop screw.
Step 4 – Place the apron back on, and secure it to the unit by fastening the thumbscrews.
Step 5 – Plug the mixer back in. Check the adjustment by operating the bowl lift a few times. Make sure to check your manual for the mixer’s proper maximum clearance.
Here is how to quickly clean your oven in four simple steps:
Wipe out the crumbs from the sides and bottom of the oven-letting crumbs build up in your oven can affect the flavor of your food and become a fire hazard.
Pull out the racks and wipe them down with hot soapy water (rinsing them too of course). This will get rid of food debris, and liquids that have accumulated there during the day.
Wipe the inside of the door and walls with warm water (take care to remove buildup around the fans to ensure proper air flow)
Leave the doors open to air dry at night.
If you do this every day your oven will last longer, cook better, and produce better food for you-and it will take less than 5 minutes too!
Remove the upper and lower pulley covers. Raise the gauge plate to its vertical position. Remove the right table by lifting its right side and sliding the table to the right to free it from the locating pins. Remove the column guard. Turn the tension adjuster counterclockwise until it stops (this will release tension on the blade by raising the lower pulley). Raise the plastic blade guide on the lower blade guide assembly and release the blade from the upper and lower blade guides. Free the blade from the blade scrapers in the lower pulley area and release it from the pulleys. Remove the blade.
Make sure the pulleys are properly installed and the pulleys are latched. Install the new blade with the teeth pointing to the right and down as you face the front of the saw. The blade must fit between the V’s on the blade scrapers, in the slots of the upper and lower blade guides, and must not touch any of the pulley flanges. The lower blade guide must be installed after the blade is installed.
Reinstall any removed parts. After the blade has been installed, set the blade tension by turning the tension adjuster clockwise until it stops.