It’s Saturday night in the middle of the dinner rush when your chef comes to tell you some bad news. The walk-in cooler has been operating well above 41 degrees for more than an hour. This could be a disaster, with loss of product and food safety liability.
This is the type of scenario that nightmares are made of!
Here are some great resources to prevent it happening to you:
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How Do You Prepare Your Restaurant’s HVAC and Refrigeration for the Summer Heat?
Prepare to Prevent The Case for a Refrigeration Preventive Maintenance Program
Learn more about:
- Types of refrigeration systems
- The importance of preventative maintenance
- Scope of Work Checklist
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