Garrison & Garrison Madison County's Most Trusted Heating & Cooling Company

Consider replacement when: repair costs exceed 50% of replacement cost, the equipment is over 75% of its expected lifespan, parts are no longer available, the equipment frequently breaks down, or energy costs are significantly higher than modern alternatives. Repair when: the equipment is relatively new, the repair is straightforward, and the total repair cost is well below replacement value. A qualified technician can help evaluate your specific situation.

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.

Oil quality directly affects fryer performance and longevity. Degraded oil causes: higher operating temperatures needed, longer cook times, off-flavors, and increased carbon buildup on heating elements and thermostat probes. Proper oil management includes: filtering daily, testing oil quality with strips or meters, full oil changes based on usage (typically every 1-3 weeks), and cleaning the fryer tank when changing oil. Poor oil management is a leading cause of premature fryer failure.