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Preparing equipment for seasonal shutdown advise?
I work at a horse racing track that has a five month season in the grandstand concessions and bars as well as a 500 seat restaurant.
We have a fleet of equipment spread out over the building much of it over 15 years old. True and Victory upright fridges and freezers. Some Delfield sandwich prep coolers. Ice-O-Matics for the most part, a couple of Manitowacs for ice and Pitco friers.
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Any advise on shutting down at the end of the season? When I started this past year, was surprised at how much of it was left running, most fridges with nothing in it, though there were a couple of rude furry surprises.
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This is my first experience dealing with fryers, I came from a year round bar operations background. Should the fryers after cleaning and boil out be refilled with fresh oil, or can they be left dry?
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Aside from energy cost is there any advantage or disadvantage to shutting down the fridge, freezers and ice machines?
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