Basham Rent To Own

Critical food safety temperatures: Cold holding — 40°F (4°C) or below for refrigeration; freezer 0°F (-18°C) or below. Hot holding — 140°F (60°C) or above for steam tables and food warmers. Cooking temperatures vary by food type (145°F-165°F). Dishwasher final rinse — 180°F (82°C) for high-temp machines. Any equipment consistently failing to maintain these temperatures is both a safety risk and a health code violation.

Commercial oven repair costs range from $200 to $2,000+ depending on the issue. Common repairs: igniter replacement $200-$400, thermostat or temperature probe $250-$500, gas valve replacement $350-$700, control board $600-$1,500, heating element (electric) $200-$600. Diagnostic fees of $100-$200 are typically applied to the repair total.

Reduced ice production is usually caused by: mineral scale buildup on evaporator plates reducing heat transfer, dirty condenser coils reducing refrigeration efficiency, warm ambient temperature in the equipment room, low refrigerant levels, or water flow problems. The fix for scale buildup is professional cleaning and descaling. Other issues require a technician. Never ignore reduced production — it often progresses to complete failure.