Appliances 4 U

Signs your oven needs calibration: food is consistently undercooked or overcooked at standard settings, cooking times are significantly longer or shorter than expected, the displayed temperature doesn't match an independent thermometer reading. Oven calibration should be part of every service visit and can drift over time from component wear. A variance of more than 25°F warrants professional calibration.

Commercial ice machines should be professionally cleaned and sanitized every 6 months at minimum, or more frequently in hard water areas. The FDA Food Code requires ice machines to be clean and sanitized to prevent mold, slime, and bacterial growth. Between professional cleanings, staff should clean the exterior, ice bin, and scoop holder regularly. Many operators who skip cleaning face costly repairs from scale buildup and potential health code violations.

Most commercial kitchen equipment installations require permits: gas appliance permits for any gas connection work, electrical permits for new circuits or panel changes, plumbing permits for water and drain connections, and health department approval for new food service operations or major renovations. Requirements vary by jurisdiction — your installer should know local requirements. Operating without required permits can result in fines and forced closure during inspections.