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3 Safety Tips for Your Restaurant Equipment

If you’re a restaurant owner or a chef, there’s one priority that sits above all the others—and that’s safety. Restaurants can be shut down by the local municipality for not following strict safety guidelines, so it’s important that your restaurant soar above and beyond what’s required by keeping your establishment safe and secure.

How safe is your restaurant equipment in Shreveport, LA? Is your gas stove constantly leaking? Do you have fluctuations in temperature with your walk-in refrigerator to the point where food is starting to spoil? Is your air quality in shambles?

These are concerns that our team can specifically help you with. Our team helps businesses all throughout the area stay safe, comfortable, and run at peak performance. Let’s examine three safety tips that can increase the security of your establishment for your customers, guests, employees, and even yourself.

1. Gas Equipment Needs Proper Care

Any chef will tell you that a six-burner (or more) gas stove is almost a requisite for cooking amazing food. The direct heat of the flame is able to sear salmon and steak, melt butter immediately, and cook things quickly for customers to enjoy. It’s no industry secret that almost every restaurant in the country utilizes some kind of gas-burning equipment.

However, this is never an excuse to perform DIY support for your gas-burning appliances. From stoves to ovens, gas equipment needs proper professional care. You can start this by calling our team for repairs when you think your restaurant equipment is running into problems, as well as signing up for our maintenance services. We can do a thorough inspection of all your equipment and make sure that it’s in good shape for the year ahead.

2. Cooler Temperatures

We’ve talked about this topic before, but it’s definitely worth repeating. Refrigerators and coolers in restaurants need to be kept at precise temperatures. Otherwise, you could see three negative effects that come from a cooler that’s fluctuating.

  1. Loss of revenue. If you’re throwing out spoiled products more often, it could be from a cooler that’s not kept at the right temperature.
  2. Bad food. Sometimes, when a cooler gets too cold, ingredients can start to freeze and lose their freshness. This will result in poor recipes and bad food.
  3. Foul odors and unsafe conditions. We don’t have to tell you what rotten or spoiled food smells like, especially in a full restaurant!

Don’t Forget the Danger Zone

When it comes to safety, coolers need to function properly. If, for instance, any poultry or beef drops below 135° or above 41° then it will spoil and be unsafe to serve in a matter of hours. Coolers are designed to keep food out of the danger zone so it can be safely consumed by your customers.

3. Air Quality and More!

There are other aspects of restaurant safety that we can help with. Our team provides installation, repair, and maintenance of air purifier systems that can remove contaminants from the air. When it comes to restaurants full of patrons, you’ll want clean air that people can safely breathe. Don’t hesitate to contact our team and see where we can improve the safety of your restaurant.

Call Hall’s Heating, Air Conditioning & Refrigeration, the doctor of home comfort today!

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