Installation & Maintenance
How to Open a Ghost Kitchen
Opening a ghost kitchen costs between $20,000 and $60,000 for most operators, with some reaching $100,000+ depending on location and equipment needs. Unlike traditional restaurants that take 12-18 months to open, ghost kitchens ca...
How to Clean Your Grease Trap
A properly maintained grease trap prevents drain clogs, eliminates odors, and keeps your kitchen compliant with local FOG (fats, oils, grease) regulations. Most commercial kitchens should clean their grease trap every 1-3 months, ...
Vito Frying Oil Filter & Test Guide
The vito oil filter system company has a great reputation in the marketplace and is already used by over 40,000 customers! Check out our guide to learn more.
Commercial Shelving Guide
The Real Cost of Poor Storage: Restaurants with optimized shelving report 30-40% less food waste and 25% faster service times. Poor storage costs money through lost productivity, spoiled inventory, and inefficient operations. Key ...
Restaurant Equipment Parts Guide
Restaurant equipment requires regular maintenance and occasional part replacements to maintain optimal performance and extend equipment life. Understanding when to repair versus replace, choosing between OEM and aftermarket parts,...
Commercial Ice Machine Sanitation Systems Guide
Automated ice machine sanitation systems use UV-C light or ozone technology to continuously destroy bacteria, viruses, mold, and slime inside ice machines. These systems reduce manual cleaning frequency, improve ice quality, and h...
Insinkerator Disposal Buying Guide
When buying a Disposal System for your kitchen, there are multiple factors to consider while shopping. InSinkErator has you covered.
3M Water Filtration Buying Guide
Whether the label reads 3M, Cuno, or Aqua-Pure; the sizing rules are identical, find the right filter in minutes. Learn more!
Commercial Air Curtain Guide
Commercial air curtains project invisible high-velocity airstreams to maintain environmental separation at doorways, proven to cut HVAC infiltration by 80%, exclude 90%+ insects/dust, and save 20-30% on energy costs. Covering heat...
Fryer Oil Filtration Guide
Cooking oil is one of the most significant recurring costs in a commercial kitchen, often second only to labor and food product itself. A proper fryer oil filtration system is not just a cleaning tool; it is a cost-saving asset th...
How to Clean a Commercial Griddle
A properly cleaned griddle ensures even heat distribution, prevents flavor transfer between foods, and extends equipment life. Clean your griddle after every service shift using a scraper, water, and cloth. Deep clean weekly with ...
Water Filter Guide
Clean, filtered water is essential for foodservice operations and home use. This comprehensive guide covers commercial water filtration for ice machines, beverage dispensers, and equipment protection, plus residential systems for ...