Use and Maintenance Advice
Ice formation in walk-ins caused by warm air infiltration can lead to temperature issues and system failures. Learn how to identify and solve this issue.
Your beverage dispenser spigot is a small but important component that needs to be cleaned and maintained for customer safety and satisfaction.
Arctic Industries walk-in coolers and freezers can be customized for nearly any layout and application, from beverage businesses to meat displays.
Restaurant workers are pushed to follow First-In-First-Out principles, but doing so can be inconvenient. These tools make FIFO easier.
Over time, carbon steel knives will form a dull gray finish called a "patina." Click to learn about this phenomenon and whether it's beneficial.
Have you ever wondered why your commercial freezer needs a defrost system and how that system works? We explain here.
Learning the basics about the most common cooking oils can help you select the best oil for deep frying in your restaurant.
Make sure you know how to install a commercial ice maker. Learn more about installation requirements, safety tips, and types of ice machines at KaTom.
Four main factors go into getting dishes clean and sanitized: temperature, agitation, chemicals, and time. Learn how to optimize each factor in TACT here.
Learn about the purpose of gas cooking equipment pilot lights and their advantages and disadvantages. We'll also cover common alternatives to pilot lights.
Learn how to use Gold Medal Flossine and Flossugar, and avoid several common mistakes, making delicious cotton candy every time.
Join KaTom to learn how to make slush mix for slush machines. We'll help you craft memorable mixes that keep customers coming back for more.
Restaurant equipment electrical specs can be confusing. This guide aims to help you understand the difference between volts, amps, and watts.
Using Redco InstaCut manual food choppers can speed up your food prep and save on labor costs. Plus, they're easy to clean and maintain.
Keep your Server pump clean to ensure it continues to provide you reliable service in your restaurant, ice cream shop, or deli.
Learn FDA guidelines for using a 3-compartment sink in your restaurant. Follow correct wash, rinse, and sanitize procedures with required temperatures.
One important but often-overlooked step to maintaining a commercial ice machine involves making sure certain critical components stay well-lubricated.
Old, worn-out fixtures or an inefficient work flow could be wasting water in your kitchen. Find out how a T&S Brass water audit can help save you money.
Prioritize food safety with these tips for keeping your frozen foods safe from the moment you receive it until they're cooked.
Understanding two frozen food facts will help you serve the highest quality food to your customers and cut down on waste.
Keep your Star or Toastmaster lava rock charbroiler in top shape for longer with these 7 easy-to-follow tips.
Looking for a commercial slicer for your restaurant, deli, or cafe? Explore blade sizes, motor power, and more to help you select the perfect deli slicer.
KaTom's popcorn machine cleaning guide covers how to clean a popcorn machine and keep it well maintained for the freshest-tasting snacks.
Keep your commercial ice machine clean and well-maintained with the routine procedures in KaTom's handy guide.