Posts Tagged ‘Commercial’

Do you have a business that requires you to use commercial dishwashers? If you do, then you need to know how you can conserve energy. These dishwashers can use up a lot of excess energy that will end up costing you money you don’t need to spend. Knowing how to save energy can also help you save money. Here are the most vital things that can be done to help any business save money with dishwashers. 1. Always train your employees to never start a load of dishes until the rack is full. Washing only half of a load uses a lot of energy, so it makes sense to wait until it is full before using that much energy. 2. It is vital that you check the temperature of the water. You can get a dishwasher thermometer to help you check it. It is a excellent thought to check it during the rinse cycle on a regular basis. This is really vital on high temperature washers because you want to make sure the temperature is 180 degrees Fahrenheit for every cycle. This can help you save energy because you can adjust the water temperature to be sure it is not running to cold or too hot, but at 180 degrees at all times. 3. Did you know that you can adjust the water temperature on your water heater to ensure you are minimizing wasting water? It doesn’t matter if you have a booster heater, commercial water heater or even an internal tank heater, all of these can be adjusted. You want to keep checking the temperature of the water heater because as you use it more, the water temp can change, so you will need to adjust it as this happens. 4. Get in the habit at night of turning off the tank heaters and the booster heaters. These units will keep heating water overnight and this will waste quite a bit of energy. If you turn them off at night and back on in the morning, then you will be able to save a lot of energy instead. 5. Always check the water pressure on a regular basis. If it says that you are using more than 25 pounds per square inch or PSI, then this means that you are wasting energy by using too much water. Most dishwashers only use 20 PSI. It is always a excellent thought to check with the manufacturer to find out what the best PSI is and then adjust it accordingly. These are the most vital things you can do to help you conserve energy when using commercial dishwashers. There are also other things that you can do to save energy that you can learn about with a small research. The smart thing to do is to get in the habit of doing these things and others that you learn about to be sure you are saving money every month; instead of spending what you don’t need to.  

When you are considering which types of commercial kitchen supplies to buy, some of the words which most likely come to mind first are words such as “tough,” “heavy-duty,” “thorough,” and “reliable. ” It makes sense, because when you are cleaning, you need to keep those priorities in mind in order to find the right commercial kitchen supplies to do the job. If you want to do the job well, in the most effective and efficient manner possible, the commercial kitchen supplies you will want starts with Eco-Green ®! Not only is Eco-Green ® designed to be reliable, thorough, tough and heavy-duty, tackling the most hard cleaning chores, its special environmentally-friendly compound means it is also entirely safe. When you plot to buy industrial kitchen supplies, plot on the very best cleaning agent: Eco-Green ®! The greasiest ovens and stoves are no match for Eco-Green ® products’ patented cleansing formula. Even though they are made of entirely non-toxic, non-caustic materials, they are the toughest degreasing commercial kitchen supplies you can find. Eco-Green ® commercial kitchen supplies and products also work fantastic on killing germs, without using any of the harsh types of chemicals usually found in antibacterial cleansers. To top it off, these incredible commercial kitchen supplies can do all of this without leaving a single scratch, because they are completely safe for all surfaces. Eco-Green ® commercial kitchen supplies will not give off harmful fumes that can hurt your breathing, nor do these contain chemicals that might irritate your skin and eyes. Working with Eco-Green ® is as safe to those who use it as Eco-Green ® commercial kitchen supplies and products are tough on the messiest tasks. You may be familiar with commercial kitchen supplies that have all kinds of warning marks regarding their use and their disposal. When you choose Eco-Green ®, but, this is not an issue. You have finally found products that are absolutely ideal for even the toughest cleaning jobs, while also being environmentally-safe. Eco-Green ® commercial kitchen supplies have met the standards of the EPA and OSHA as being non-hazardous. Their non-flammable nature, along with being certified readily biodegradable, makes them easily disposable. As a “green cleaning” product, Eco-Green ® commercial kitchen supplies are entirely safe for the environment. No matter how much is used, it will not harm the water, air, land, or deplete the ozone. When purchasing commercial kitchen supplies in the past, you have had to choose between product reliability and product safety. You may have found that even if you made such a hard choice, the ancient products did not meet your expectations for even one factor. Fortunately, you no longer have to make this kind of choice. Eco-Green ® is a product that will meet your highest expectations for both the very best in product reliability and the very best in product safety. When you are selecting industrial kitchen supplies, reach for the one product that will give you brilliant cleaning without any risks to your health or to the environment, all in one incredible commercial kitchen supplies line: Eco-Green ®!We encourage you to review and compare our line of products, and urge you to call us and question to speak with a Product Specialist if you have any questions or need guidance. Providing you with the best product for your application is our goal!

Portable carpet cleaners in the industry range from inexpensive machines offering virtually low cleaning power and effectiveness to those featuring pressure levels up to 500 psi. Unfortunately, lower priced carpet cleaners often lack the performance and durability necessary for those interested in serious commercial carpet cleaning. Professional carpet cleaners are a fraction of the cost of expensive truck-mounted equipment, and offer greater mobility and flexibility as well. Low flow portable systems are much more preferable to truck-mounted machines; the latter are really high flow, soaking pressure washers that emit so much water the carpets take up to 24 hours or more to dry even when heaters are used to help in the process. Mildew is likely to develop, especially in warm, humid climates. Those service providers interested in buying mobile machines and equipment to clean homes, businesses, restaurants, and other locations should research machines with a minimum pressure level of 100 psi. Truck-mounted configurations are typically rated at 3000 psi, which needs to be lowered dramatically so as not to ruin carpeting. Consider at least a 14 gallon water/solution and a minimum of a 14 gallon recovery chamber to help ensure those performing the work can operate carpet cleaners for a reasonable period of time before refilling with clean water and dumping the dirty reclaimed solution. Of course, you can also buy high performance systems with auto-fill and auto-dump features for non-stop, continuous usage. Keep in mind high productivity is the ultimate goal. Look for an air flow rating of at least 200 cfm, and a minimum of 150″ water column lift. Effective and quicker carpet cleaning requires carpet cleaner machines come bundled with at least minimum effective pressure, air flow, and suction levels. Often times, any less will yield sub-par results. Adding an inline heater feature, which allows for quick heating times of within a few minutes or so, makes the equipment a “steam carpet cleaner”; the machine really functions as a hot water extraction system. Heated carpet cleaners, which can typically range from approximately 135 degrees F. up to over 150 degrees, do not really emit steam in the right sense of the word because they do not reach steam temperatures of 212 degrees F. The industry adopted the name “steam carpet cleaners”, even though the phrase is really a misnomer. The bottom line is heated carpet cleaners really help to enhance cleaning power over and above non-heated machines, especially in conjunction with a chemical pre-spray. Stains and dirt can be removed quicker and more effectively, and carpets dry much quicker (as low as only two hours) than using non-heated equipment, into which hot water can be poured to increase cleaning power as well. Be careful when using machines on Oriental or Persian rugs as well as other carpets and rugs made of wool or natural fibers. The recommended way to clean these types of carpets is to use cold water or warm water if necessary. High temperatures may not only cause colors to bleed, but also rugs may shrink. Excellent steam carpet machines offer a switch to enable or disable the heat. Seek green chemicals that leave behind no residue in the carpet, and make sure the MSDS sheet shows the Hazard Placard values as close to zero as possible. Many carpet cleaner chemicals are comprised of chemicals that will be banned in the future. Customers and workers do not need to inhale fumes from chemicals that can lead to disease for both parties. Lung cancer is a risk to carpet cleaning professionals if they use harmful chemicals over time. The best green chemicals will show all zeroes on the Hazard Placard. The carpet cleaning industry, businesses, healthcare, government, and most all other industries are promoting the use of green chemicals for all cleaning. Global warming and the “greenhouse effect” are enhanced through the continued use of harmful chemicals using Volatile Organic Compounds (VOCs) and other truly perilous chemical ingredients. Researching and buying the right combination of equipment features and safe chemicals will help to ensure a successful business as well as promote a healthier indoor and global environment.

To last a long time and to perform well commercial kitchen equipment must be maintained regularly and correctly. Daily cleaning and regular weekly and monthly maintenance is essential. It is much better to clean off food before it has the chance to become baked on as it will be much harder to remove. We’ve place together a guide to help you ensure that your equipment is kept in the best condition and last as long as possible. Commercial Convection Ovens These ovens are used for main dishes, baking bread and desserts. They should be wiped down daily inside and the fan cleaned thoroughly. Grease and food on the walls and fan affect the flow of air and severely impact the efficiency of the oven. Place the racks so that they are level or there will be too much strain on the rack guides which can cause them to break. It is simple to get into the habit of resting heavy items on the oven door. Avoid this as it will strain the hinges. If the hinges break the whole oven will be unusable. Check the seal on the door daily and clean out any food caught in it. If the seal is not tight air will leak from the oven and the performance will deteriorate. Commercial Pizza Deck Ovens These ovens are reliable and efficient and it is simple to neglect maintenance. Clean off crumbs and flour accumulating on the racks. Don’t leave it to the end of the day, clean off regularly whenever it starts to accumulate. If food is baked on remove it with a wire brush. Once a day thoroughly clean all the racks. Daily clean the bottom of the oven. Food building up here will affect the temperature of the oven and food may cook unevenly. At least every six months calibrate the oven temperature and check and clean out the flue. Commercial Conveyor Ovens These types of ovens are used in pizza kitchens as they have a excellent rate of throughput. At least once a day clean the inside of the oven with a damp cloth to remove food and grease build up before it becomes baked on. Clean the fan and vents at the same time. The belt should not be used for resting pans and other equipment on. Pizza cutters and knives left on the belt can cause hurt when it is switched on. Remove the belt at least once every two to three months. Although this is a time consuming job it is necessary to continue to cook efficiently. Soak the belt overnight in a soapy solution to remove grease and replace it in the morning. You may need to use a pressure washer if the belt is extremely greasy. Commercial Combi Ovens Combi ovens are used for steaming and baking. Wipe down the inside and clean the racks daily. If they are very heavily used it may be necessary to do this twice a day. If you clean any food debris immediately it will not get baked on and be harder to remove. Many combi ovens are equipped with a spray nozzle to make cleaning simpler. Place all racks evenly so the guides are not strained and check the door hinges weekly. Avoid slamming the doors and wipe of any debris around the hinges daily. Steamer ovens will need regular descaling. Check your manufacturers manual for instructions and how often this should be done.

A No Bs Guide To Finding A Job In Alaska’s Commercial Fishing Industry. The Timing Is Perfect For This Product. Between The Hype Generated By The Deadliest Catch And The Economy More And More People Are Looking For Jobs Like Commercial Fishing.

Alaska Commercial Fisherman’s Employment Guide.