bake - January/February 2021 - 10

equipment

Don't break your dough
A  mixer is a major investment for any bakery or pizzeria-a

Proper training

heavy lifter that can thrive for decades and make or break your

Make sure your staff is trained

dough (and, potentially, other menu items). As such, choosing

on how to properly operate

the right type, as well as maintaining it for maximum longevity,

the equipment. Most manu-

are key considerations for operators.

facturers and distributors of-

For independent bakeries and restaurants, unplanned kitchen

fer online and in-person train-

downtime and repairs are a recipe for disaster, according to Ho-

ing for equipment operators and

bart Corp. Unreliable kitchen operations lead to customer com-

it is definitely worth the time

plaints and lost business opportunities. Add on the emergency

and effort. Improper use of the

service calls and repairs, and it doesn't take long before this be-

equipment can cause down-

comes a very costly business issue.

time as well as costly service
issues.

Choose the right equipment
You don't want to invest in equipment that is too small or under-

Equipment cleaning

powered to keep up with the volume of your kitchen. If you go

Another common-sense way to keep commercial kitchens open

too small, not only will you be disappointed in the drag on your

and operating is through the proper cleaning and sanitization

productivity, but you'll expose yourself to repeated mechanical

of equipment. Regular practices like cleaning refrigerator con-

and material failures due to overworking the units. Undersized

denser and evaporator coils help reduce premature compressor

equipment can stop a kitchen in its tracks.

failures; removing grease buildups on burners improves cooking

Once you determine the right size and type of equipment for

efficiency; and deliming commercial dishwashers minimizes cor-

your business, be sure to choose a trusted brand that offers a

rosion, prevents component malfunctions and maintains overall

warranty and service solutions. Investing in high-quality and re-

wash quality for dishes and ware.

liable products that are built to last will go a long way toward
keeping your kitchen operational.

Preventive maintenance is critical to avoiding unplanned kitchen

ceeds your expected output. If you buy more than you need, you

downtime. It will help extend the life of your equipment, reduce

may end up spending more money, using more floor space, and

unplanned costs, and ensure your machines are operating at op-

inflating utility costs.

timal performance.

FOOD SAFETY
Hobart offers an important resource,
Food Safety Factbook, for restaurants
and kitchen operators to focus on the
dishroom and commercial dishwashers and better understand the terminology, procedures, best practices and
technologies that help deliver a safe
and quality dining experience.
" Knowing that cleanliness and
sanitization are integral parts of food
safety for every foodservice operation,
it's crucial to be informed about the

10 < JAN-FEB 2021 | bakemag.com

standards and best practices that support food safety, " says Jerry Socha,
marketing manager for Hobart Warewash. " We designed this Food Safety
Factbook to help foodservice leaders
build confidence in their food safety
program by creating a safe experience
for staff and customers. "
The Food Safety Factbook shares
information, guidelines and best practices about:
* Food Safety Standards for Dishroom

*
*
*
*
*
*

Your Dishmachine & COVID-19
Sanitization and the 5 Log Kill
Common Myths about Sanitization
Manual Washing Risks
Best Practices for the Dishroom
Dishwashing Options for Your
Operation
* Hobart's Food Safety Technology
for Commercial Dishwashers
For more information and to access
the free download of the report, visit
warewash.hobartcorp.com/factbook.

HOBART

Preventive maintenance

BONUS TIP: You should also avoid buying equipment that ex-


http://warewash.hobartcorp.com/factbook http://www.bakemag.com

bake - January/February 2021

Table of Contents for the Digital Edition of bake - January/February 2021

bake - January/February 2021 - 1
bake - January/February 2021 - 1
bake - January/February 2021 - 2
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