Installation & Maintenance
Walk-In Cooler and Freezer Sizing Guide
A walk-in is the only piece of kitchen equipment that is also a room. That changes the sizing question entirely: a box one size too small cannot be topped up later, and one size too large costs money to run every hour for a decade...
Restaurant Water Filtration Guide
Most water problems in a restaurant trace back to one decision: running every machine on the same unfiltered line. The ice machine, the coffee brewer, the fountain tower, and the combi oven each face a different threat from the sa...
Folding Table Sizes: Dimensions & Seating Chart
Three folding table sizes do most of the work in event seating: the 6-foot rectangle (30" x 72"), the 8-foot rectangle (30" x 96"), and the 60-inch round. Around them sits a full system of banquet, seminar, card, and cocktail tabl...
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 Garbage Disposal Guide
InSinkErator is one of the largest manufacturers of food waste disposers for both residential, and commercial use. As the inventor of food waste disposers in 1927, InSinkErator is a proud leader in the garbage disposal industry. G...
3M Water Filtration 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 ...
How to Design a Commercial Kitchen
Smart kitchen design directly impacts three critical areas of your restaurant business: Key Challenge: Poor kitchen design leads to wasted time, increased injuries, and reduced productivity. Slower ticket times, extra steps, and h...