Essential Commercial Kitchen Equipment: A Complete Buyer's Guide
Get the lowdown on essential commercial kitchen equipment with this complete buyer's guide, helping you make informed decisions for your restaurant's success.
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Atosa Refrigerator and Freezer: Cleaning the Condenser
Today, we will be discussing the significance and process of cleaning the condenser coil on your Atosa refrigerator or freezer. This is crucial for several reasons. Firstly, it helps in conserving energy, reducing service costs, and prolonging the life of your compressor.
Before carrying out any preventive maintenance, it is essential to disconnect the power to your cabinet. The initial step is to identify the location of your condensing unit, which could be on the top, rear, or front of the unit. Once you have located the condensing unit, remove the front grill to access it.
After removing the grill, you will see the condensing unit and the condenser coil, which resembles the radiator in your car. Inspect it for any dirt or debris, and use a stiff nylon brush to remove any obstructions in a downward motion, always following the direction of the fins. If there is a significant amount of dirt, consider utilizing a shop-vac and shining a flashlight through the fins to check for any additional blockage. If everything appears to be in order, reattach the grill and start your unit.
For further information, refer to page 12 of the operation manual available on atosausa.com.
About The Author
Sean Kearney
Sean Kearney used to work at Amazon.com and started The Restaurant Warehouse. He has more than 10 years of experience in restaurant equipment and supplies. He graduated from the University of Washington in 1993. He earned a BA in business and marketing. He also played linebacker for the Huskies football team. He helps restaurants find equipment at a fair price and offers financing options. You can connect with Sean on LinkedIn or Facebook.
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Choosing the Right Commercial Refrigeration System for Your Restaurant
Read now- Commercial refrigeration systems are essential for restaurants, supermarkets, and the hospitality industry.
- They differ from home units in size, energy use, and storage capacity.
- Types include reach-in, pass-through, roll-in, and roll-through refrigerators, each serving specific needs.
- Reach-in refrigerators are stationary and ideal for back-of-house storage of perishables.
- Pass-through coolers allow simultaneous access for back-office and front-end staff, enhancing efficiency.
- Roll-in refrigerators are mobile, suitable for display and easy access in convenience stores.
- Key considerations for selection include storage needs, type of refrigeration, and budget for purchase and operation.
- Choosing the right system ensures food safety, compliance, and operational efficiency in food businesses.
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