Friday, December 30, 2016

Kitchen Safety: Basic Tips For Using Fryers

fryer basket
Keep your back of house employees protected and prevent kitchen fires by following these basic safety tips for using fryers.

·         Start by setting up the area where the fryer is kept. Mats must be placed by the fryer. These should be slip and grease resistant to prevent falling or moving machinery. Employees must wear proper shoes that cover feet and are slip resistant.

·         Identify where the fire extinguisher is and ensure that it is marked as Class K. A grease fire is different than other fires, meaning it can’t be put out with the same methods. Keep a lid or cover for the fryer close by in case it catches fire. Make sure employees are aware than water should never be used to put out grease fryers.

·         Provide workers with hand protection for lifting fryer baskets. This can be in the form of oven mitts, pot holders and steam resistant gloves. Train employees on fryer safety and use. Having a first-aid trained staff member on duty also can help prevent accidents from turning into disasters.

·         Use the right kind of oil and make sure it is heated to the proper temperature.  Do not turn the fryer on until after oil has been added.

·         Do no leave food in the fryer unattended or for too long. Overcooked food can burn and become a fire hazard.

·         When cooking, do not overfill the fryer basket. Making sure the basket is never more than two thirds full is a good baseline. Purchase larger baskets if you need to serve larger quantities of food.

Friday, December 16, 2016

Kitchen Maintenance: Cleaning Your Holman Toaster

Holman toaster
Whether you have a daily supply of bagels or toast running through it, a Holman toaster is sure to get extensive use in your kitchen. Make sure you commercial conveyor toaster stays shining and functional by following these basic steps for cleaning.

Be aware that cleaning this toaster does NOT involve letting the machine soak. Do NOT immerse the toaster or leave it sitting in water. Do NOT use a hose to rinse it.

Here is a step-by-step breakdown for cleaning your Holman toaster.
  1. Turn off the heat controls.
  2. At the end of the day, clean conveyor belt with a damp cloth on the fastest setting. At the end of the week, use an abrasive pad to clean.
  3. For deep cleaning, make sure the toaster is off. Unplug power cords from the wall. Allow time for it to cool from use. While the side panels remain cool while in use, you may feel some heat coming from the inside of the toaster. Wait until this heat subsides.
  4. Remove crumb tray and clean this outside of the toaster. Make sure to return before using again.
  5. Wipe down the outside surface of the toaster.
  6. Every week, after unplugging the unit, clean the air intake with a vacuum or damp cloth

 If debris accumulates by the vents, the unit may experience technical problems. Perform basic cleaning procedures on a daily basis and deep cleans each week, depending on use. Make sure you commercial conveyor toaster stays shining and functional by following these basic steps for cleaning.

Tuesday, November 1, 2016

3 Reasons an Infrared Grill Is a Smart Investment for Your Restaurant

grilled food
Most career restaurateurs agree that infrared grills represent the way of the future. In addition to being easier to maintain than traditional grills, infrared models are very easy to use and highly cost-effective. Although a high-end infrared grill may leave you with a mild case of sticker shock, it won’t be long before your investment pays off. Restaurant owners who are debating whether or not to add an infrared grill to their kitchen are urged to consider the following perks. 

1. Hassle-Free Maintenance
No restaurant worker relishes having to clean grills. It’s irksome, it’s time-consuming and it has to be done multiple times throughout the workday. Furthermore, scrubbing and brushing grills that accumulate substantial amounts of food particles and caked-on gristle can prove physically strenuous. Conversely, cleaning an infrared grill couldn’t be easier. Since most infrared models are self-cleaning, workers can use this time to focus on more pressing matters, thus increasing productivity in the kitchen.  

2. Reduced Preparation Times
Since infrared grills are able to cook meat much faster than their grate-based counterparts, your kitchen staff will be able to get orders out more quickly. Even low-end infrared burners are capable of reaching temperatures in excess of 1,000 degrees in under a minute’s time. As an added bonus, most of these grills can be preheated in less than three minutes, much to the delight of perpetually busy food preppers. 

3. Better Tasting Entrees
Meat that’s cooked on infrared grills tends to be more flavorful than meat prepared on traditional grills. This is largely due to the fact that infrared burners provide even distribution of heat, whereas older grills have an unfortunate tendency to overcook certain areas and undercook others.  

There are many good reasons for restaurateurs to put their money behind infrared grills. If you find hassle-free maintenance, short prep times, and evenly-cooked meat appealing, a dependable infrared grill is a worthwhile investment.   

Tips for Getting Your Grill Grates Sparkly Clean

The grates are the dirtiest components of most grills. Since they attract more than their fair share of gristle and food particles, grill grates need to be cleaned on a fairly consistent basis. However, getting your grates to sparkle like new can prove rather tricky, particularly if your grill receives a fair amount of use. Restaurateurs and backyard grill masters in search of effective grate cleaning tips can benefit from the following pointers.

Heat Is Your Friend
When setting out to clean your grill grates, heat can be your best friend. If you’re overwhelmed by the amount of caked-on filth your grates have accumulated, place them in a self-cleaning oven and subject them to the cleaning process. Doing this on a regular basis has been known to lead to discoloration, but if you don’t care what color your grates are, you have absolutely nothing to lose. 

Baking Soda Is Very Handy
Baking soda is an immensely popular cleaning tool whose effectiveness extends to dirty grill grates. Before attempting to utilize this tip, confirm that your grates haven’t been used for at least one hour. Next, fill a bucket with hot water; add a quarter-cup of dish soap, then pour in a quarter-cup of baking soda. After stirring this mixture until it forms a lather allow your grates to soak in the bucket for an hour. This should make short work of any food particles and gristle that are clinging to the grates. 

Regularly Brush Your Grates
One of the most effective ways to prevent excessive gristle buildup is to brush your grates on a regular basis. At-home grill masters are urged to brush their grates after every barbecue, while restaurateurs whose grills are constantly in use will need to brush their grates several times a day. 

Purging grill grates of filth is no small undertaking. In light of their propensity for attracting and retaining food particles, most grates are essentially dirt magnets. However, while it can certainly be tricky, effective grate cleaning is far from impossible. 

Friday, September 30, 2016

The Benefits of Investing in an Infrared Grill

kabobs on a grill
No matter what type of food your restaurant specializes in, you stand to benefit from investing in an infrared grill. In addition to being highly cost-effective, these increasingly commonplace grills have a number of advantages over their more traditional counterparts. Restaurateurs who are entertaining the idea of adding an infrared grill to their kitchen should consider the following benefits. 

Lightning-Fast Heating Times
Infrared burners are capable of much faster heating times than traditional grills. Most infrared grills can reach temperatures exceeding 1,000 degrees in under a minute. What’s more, these grills can be sufficiently preheated in around three minutes. This can prove tremendously convenient for restaurants that are always busy.

Even Distribution of Heat
Meat cooked on infrared grills tends to taste better than meat prepared on traditional grills. The reason for this is heat distribution. With traditional grills, it’s hardly uncommon for heat to be unevenly distributed throughout a piece of meat. Alternatively, infrared grills provide a far more even distribution of heat, thus ensuring more flavorful entrĂ©es.  

Easy to Clean
Grill cleaning is among the most cumbersome chores restaurant workers have to tackle. Not only does it need to be performed multiple times a day, it frequently hampers outgoing orders. Fortunately, purging infrared grills of gristle and food particles doesn’t require copious amounts of scrubbing and scraping. Simply turn the temperature up to “high,” watch the residual particles burn away and resume cooking. 

A reliable infrared grill is guaranteed to make a welcome addition to any restaurant kitchen. Since grills are vitally important tools at any given eatery, it’s only natural for restaurateurs to want the highest-quality grills currently available. If fast heating times, even distribution of heat, and easy cleaning are what you’re after, a cutting-edge infrared grill should be right up your alley.   

3 Tips for Keeping Your Restaurant’s Grill Clean

You’d be hard-pressed to find a restaurant kitchen in which the grill isn’t used extensively. Since a wide variety of entrees and sides are prepared on grills, it’s no surprise they’re such popular culinary tools. However, in light of how often they’re used, they tend to get dirty rather quickly.

In fact, depending on how often your grill is used, it may need to be cleaned multiple times throughout the day. Failure to properly clean grills can result in a number of safety hazards and land you in hot water with local health inspectors. To ensure that your kitchen’s grill remains squeaky clean and consistently sanitary, heed the following cleaning tips. 

1. Carefully Follow the Manufacturer’s Instructions
Not all grills are created equal. Case in point: some grills should be cleaned with grill bricks, while others are best cleaned with grill brushes. Conversely, certain grills should be cleaned with neither, as both tools are too abrasive for their surfaces. These grills generally need to be cleaned with specialized cleansers and scraping tools. Before proceeding to clean a new grill, take care to consult the owner’s manual or manufacturer’s website.

2. Replace the Grates on a Semi-Regular Basis
Grill grates are typically the dirtiest components you’ll find on a grill. Given their propensity for attracting food particles and gristle buildup, grates should be thoroughly cleaned at least once a day and replaced as needed. Continuing to use grates that are well past their prime will result in improperly cooked meals and unhappy diners.   

3. Be Thorough When Scraping
To purge your grill of all caked-on food particles, instruct your employees to be extra-thorough when scraping the surface. By extension, invest in a reliable scraper that’s capable of removing food particles without leaving the grill awash with scratches.  

A clean grill is one of the cornerstones of a sanitary kitchen. Improper or infrequent cleaning can result in health hazards and prematurely worn-out equipment — both of which stand to cost your restaurant big bucks. Fortunately, putting the previously pointers to good use will keep your grill looking its best for years to come.

Thursday, September 1, 2016

3 Tips for Maintaining Your Food Storage Units

clean professional kitchen
In many respects your refrigerator and freezer are your restaurant’s most important assets. Without fully-functional food storage units, keeping your various meats and produce fresh is all but impossible. That being the case, it’s every restaurateur’s responsibility to keep these devices in prime condition. Doing so ensures fresh ingredients, high-quality meals, and happy diners. When working to preserve your restaurant’s food storage units, heed the following tips. 

1. Empty and Clean Once a Week
In the interest of keeping your fridge and freezer sanitary, your staff will need to empty them out and thoroughly scrub them at least once a week. While this may sound like an arduous task, it shouldn’t prove terribly difficult, provided multiple people are working on it. In fact, once your staff becomes accustomed to carrying out this chore, they should be able to pull it off in under an hour.

2. Promptly Replace Defective Components
Any time one of your food storage units finds itself saddled with a faulty component, take care to replace it posthaste. The longer you allow a fridge or freezer to operate with a defective part, the more problems you’ll ultimately have to deal with. Fortunately, affordable refrigerator freezer parts can always be found at O-Reps’ online store. 

3. Have Them Regularly Inspected
Having your refrigerator and freezer regularly inspected can help nip prospective problems in the bud. For best results, adhere to the inspection schedule recommended by the devices’ respective manufacturers. This varies by brand and model, but most large-scale food storage need to be inspected once or twice a year. A licensed inspector will give each device a thorough once-over and make you aware of any potential problems she encounters.

No restaurant can function without working food storage units. As such, it behooves you to properly maintain your refrigerators and freezers. Weekly cleanings, expedient component swap-outs, and regular inspections can go a long way in keeping your storage devices up and running.

Cleaning Tasks to Prioritize at Your Restaurant

chef cleaning
Regardless of the type of cuisine your restaurant specializes in — be it fast food or fine dining — cleanliness should be among your staff’s foremost priorities. Failing to keep your kitchen and dining area clean can result in sick patrons, negative attention from the Health Department and costly fines.
Fortunately, keeping your restaurant clean doesn’t have to be an arduous chore. Provided you and your staff stay on top of the following tasks, you should have no problem providing patrons with a squeaky-clean dining experience.  

Wipe Down Tables after Every Use
In addition to being unsanitary, improperly bussed tables are notorious for spreading germs and viruses between diners. To prevent this, it’s imperative that every table be thoroughly cleaned after each use. Even without the threat of germs, no customer wants to sit at a table that sticky and dirty. 

Clean Your Storage Units Each Week  
In order to keep your refrigerators and freezers nice and clean, you’ll need to empty them out and give them a good scrubbing at least once a week. Your food is your restaurant’s most important resource, so it’s only fitting that it be stored in a sanitary area. To this end, you’ll also need to frequently check your cooler door gaskets for signs of wear and tear and replace them as necessary.  

Thoroughly Scrub the Kitchen Floor Each Night
It’s very difficult to clean a kitchen floor mid-shift — not to mention dangerous. Since dirty floors are highly conducive to the spread of germs in restaurant kitchens, have your staff give the prep area’s floor a vigorous scrubbing before heading home at night. When performing this task, it’s important that they pay special attention to corners, edges and the areas beneath large pieces of equipment.  

Cleanliness is not something that restaurant owners and managers can take a laid-back approach to. If proper care isn’t taken, the consequences will be unfavorable — for both you and your patrons. In the interest of keeping your restaurant spotless, remember to wipe down your tables after every use, clean your storage units once a week, and vigorously scrub your kitchen floor each night. 

Thursday, July 28, 2016

3 Tips for Increasing Energy Efficiency in Your Kitchen

line chefs
If you’ve been looking for ways to decrease your kitchen’s carbon footprint while increasing its energy-efficiency, it’s time to rethink your approach to energy consumption. Even if you’re not particularly passionate about matters concerning the environment, taking steps to consume less energy can help your financial bottom line.

Luckily, becoming energy efficient is much easier than many restaurateurs think. A little bit of effort and ingenuity can go a long way in saving you money and making your establishment more eco-friendly. 

1. Stay on Top of Equipment Maintenance
Performing regular maintenance on your kitchen equipment can help tremendously in the quest for energy efficiency. This entails cleaning stoves, ovens and refrigeration units on a regular basis, as well as swapping out damaged and defective components as needed. Keeping your food storage units outfitted with top-of-the-line refrigerator freezer parts can prove particularly helpful.

2. Separate Heating and Cooling Devices
Keeping heating and cooling devices far apart can do wonders for your kitchen’s energy consumption. When refrigerators and freezers are placed in the immediate vicinity of stoves, ovens, and other sources of heat, both types of devices have to work extra hard to account for the extreme temperatures, effectively reducing their respective life-spans and driving up your energy costs.

3. Educate Your Staff on Energy Efficiency  
Educating your staff on energy efficiency can lead to an immediate reduction in your energy costs and consumption. When bringing your crewmembers up to speed, place a strong emphasis on the little things. For example, meticulously closing refrigerator doors, shutting off burners and turning off faucets when they’re not in use are all simple – yet highly effective – ways to promote energy efficiency.   

With an ever-increasing number of eateries making efforts to go green, you don’t want your restaurant to be left in the dust. Becoming energy efficient doesn’t mean upending the way your staff does things or spending a princely sum. Properly maintaining your equipment, separating heating and cooling devices, and keeping your staff in the know are all easy ways to do your part for both the environment and your restaurant’s finances.

Properly Caring for Your Kitchen

professional kitchen
Your kitchen is essentially the heart of your restaurant. Without a well-maintained kitchen and a knowledgeable, hardworking staff, no eatery would have a fighting chance. As such, it behooves restaurateurs to keep their kitchens in prime condition. A messy, disorganized, or unhygienic kitchen can result in dissatisfied diners and earn your establishment the ire of the Health Department. When working to maintain a professional kitchen, the following measures are sure to come in handy. 

Be Diligent About Daily Cleaning
In the quest to keep your kitchen as sanitary as possible, daily cleaning is not something you can afford to skimp on. In fact, certain cleaning rituals need to be performed multiple times each day. To ensure that your kitchen remains clean and germ-free, be diligent about disinfecting preparation surfaces, wiping down ranges, grills and fryers, and thoroughly cleaning can openers and meat slicers. In the interest of avoiding pests, make sure the areas around waste receptacles remain squeaky clean. 

Regularly Inspect Your Refrigeration Units
Without functional refrigeration units, you won’t have servable food — and without servable food, you won’t have a restaurant. With this in mind, have your refrigerators and freezers inspected on a regular basis and swap out defective components — like cooler door gaskets — as needed. 

Use Slip-Resistant Cleaners and Coatings
An unexpected slip in the kitchen can have disastrous consequences. Not only can this hamper timely food preparation, it’s liable to put you at the receiving end of a lawsuit. If you’re determined to prevent slips in your restaurant’s kitchen, clean your floors with slip-resistant cleaners and encourage your staff to exercise caution at all times.

Properly maintaining your kitchen is something from which everyone can benefit. Your staff will have an easier time preparing meals, diners will receive their orders in a more expedient fashion and your business will quickly find its way into the health department’s good graces.  

Thursday, May 26, 2016

Practical Moneysaving Tips for Fledgling Restaurateurs

commercial kitchen
Going into the restaurant business represents a tremendous challenge. No matter where your eatery is based, attracting clients, cultivating a favorable reputation and promoting the business can be an uphill battle. Not surprisingly, the vast majority of restaurateurs operate at a loss during their first year in business. That being the case, any moneysaving measures you can enact during this time frame are sure to help out.

Use Social Media to Your Full Advantage
In any locale, promoting a restaurant can be expensive. Buying ad time on local television and radio outlets and purchasing ad space in local newspapers and circulars is liable to cost a pretty penny. Conversely, promoting your eatery on social media can help you connect with thousands of prospective diners without costing you a dime. With this in mind, create accounts for your restaurant on Facebook, Twitter, and other social media mainstays and start posting. 

Keep an Eye out for Discount Equipment
Purchasing used or refurbished equipment for your kitchen can effectively save you tens of thousands of dollars. Furthermore, finding places that sell discounted refrigerator freezer parts can help keep your refrigeration system up and running without putting a strain on your finances. Anyone on the hunt for heavily-discounted refrigerator, freezer, oven, grill, broiler or toaster components would do well to pay a visit to 

Limit Freebies
Many restaurants provide diners with assorted freebies, like fresh-baked bread and chips with salsa. While this is a great way to show customers your appreciation, it isn’t exactly conducive to saving money. As such, consider placing limits on these freebies. For example, each customer — or group of customers — should only receive one basket of bread or bowl of chips. You may also consider only offering such freebies to diners who specifically request them. 

Restaurant ownership requires a heightened degree of fortitude and an unwavering passion for your craft. In light of all the money lost during their respective first years, a staggering number of restaurateurs have no choice but to close their doors within the aforementioned time period. To prevent your eatery from becoming just another failed restaurant, put the previously-discussed pointers to good use.   

Maintaining an Energy-Efficient Restaurant Kitchen

professional kitchen
Over the last decade, a growing number of businesses have begun rethinking their approach to energy consumption. As the effects of global climate change become increasingly difficult to ignore, businesses of all sizes have started looking for ways to reduce their carbon footprint. Fortunately, going green is much easier for restaurants than other types of establishments. As an added bonus, taking a few eco-conscious measures can save you a considerable sum in energy costs. To help your eatery do its part for the environment, consider the following tips.

Keep Track of Energy Consumption
The first step in whipping your kitchen into shape is keeping track of energy consumption. Use specialized meters to record how much water, gas, and electricity various pieces of equipment consume. After your findings have been recorded, make note of which tools need to be updated and which are consuming acceptable amounts of energy.

Invest in Energy-Efficient Parts
Replacing every piece of equipment that consumes too much energy isn’t exactly economical, nor does it help your financial bottom line. For example, stove apparatuses and walk-in refrigeration units are often easier to retrofit than outright replace. This entails keeping old equipment but outfitting it with new components, such as energy-efficient cooler door gaskets.   

Get Behind Eco-Friendly Dishwashers
Although updating your dishwashers may strike you as a large expense, it can save you a tremendous amount in both water and power costs down the line. Dishwashers equipped with heat-recovery condensers and smaller wash-tanks eat up less energy and clean dishes more expediently than their bulky old-school counterparts. 

A push for increased environmental awareness has swept the globe in recent years. Rather than remain mired in the past, it’s in your best interest to get with the times — and see that your restaurant does the same. If you’re determined to bring your kitchen up to snuff, keep an eye on energy consumption levels, engage in retrofitting as needed and invest in eco-friendly dishwashers.  

Friday, March 4, 2016

Meticulously Maintaining Your Walk-in Cooler

A well-maintained walk-in cooler is the only thing that stands between your restaurant and copious amounts of spoiled food. That being the case, it’s in you and your patrons’ best interest that your eatery’s cooler remain in tip-top condition. Luckily, as long as you’re consistent in performing basic upkeep, you should have no problem keeping your cooler in working order. In your efforts to keep your cooler operational, take care to tend to the following tasks.

Keep the Door Closed
While keeping the doors firmly closed may seem like a no-brainer, a surprising number of walk-in coolers break down as a result of doors continuously being propped open. Unless someone is inside the cooler, the door(s) should remain shut. As is the case with refrigerators, leaving doors open for extended periods wears out compressor motors, effectively preventing coolers from functioning properly.

Perform Regular Gasket Checks
Every few months, make a point of checking the gaskets located between the cooler panels. This will enable you to monitor for cracks and other signs of wear. If you come across any gaskets that look particularly weathered, it’s strongly advised that you promptly replace them. Fortunately, O-Reps, the Web’s foremost purveyor of walk-in cooler accessories offers amazing deals on high-end gaskets from a wide range of well-known manufacturers.

Keep the Lights Off
Just as you need to keep the door(s) shut, make sure to turn off the lights when no one is inside the cooler. Lights produce heat, which makes the compressor motor work harder to account for the increase in temperature. Like opened doors, lights that are left on can lead to prematurely kaput compressors. 

A faulty walk-in cooler can mean big problems for your restaurant. In many respects, functional coolers are the most important tools an eatery has, so it behooves responsible restaurateurs to keep them in good condition.   

Tuesday, March 1, 2016

Great Deals on Commercial Refrigeration Parts at O-Reps

Without fully functional refrigeration units, no restaurant would be able to stay open. Good food is the cornerstone of any successful eatery, and without commercial refrigeration, there’s no efficient way to prevent large amounts of ingredients from going bad. For this reason, it’s imperative that restaurant owners and managers take steps to keep their refrigeration units in prime condition. Swapping out defective parts when needed can go a long way in maintaining these units. Fortunately, great deals on commercial refrigeration parts can always be found at O-Reps’ online store.  

An intact compressor is the heart of any heavy-duty freezer or refrigeration unit. This means that if your fridge finds itself stricken with a faulty compressor, you have little time to replace it. Luckily, O-Reps stocks an extensive array of heavily-discounted compressors from such renowned manufacturers as Tecumseh and Copeland. Additionally, the store’s expedient shipping options ensure that you’ll have your new compressor or any other commercial refrigeration parts within two to three days.

A functional thermostat enables you to control the temperature in your restaurant’s refrigeration units. Unfortunately, broken thermostats often lead to extreme increases or decreases in temperature, effectively ruining large amounts of food. To combat this problem, O-Reps sells a wide selection of replacement thermostats, many of which cost well under $100. 

Depending on how expansive your menu is, your refrigeration units may be home to abundant amounts of ingredients. In the interest of staying organized, make sure to equip your walk-in fridges and freezers with resilient shelving. In addition to selling discounted name-brand wire shelves, O-Reps also offers abundant custom-made shelving options to more discerning customers.

In light of all the work you’ve put into your restaurant, you’re not about to let its success be hampered by a faulty refrigeration unit. By replacing broken parts in an expedient manner, you can ensure that your on-site fridges and freezers remain operational for the foreseeable future.   

Friday, January 29, 2016

Why O-Reps Is Right for All Your Commercial Freezer Needs: Part II

Your commercial freezer parts can be the most cost effective way to reduce bills for your commercial walk-in-cooler and freezer. Keeping up-to-date with all the maintenance and repair of your appliances can be a great way to save money over time. This includes paying for emergency attention to your freezer, as well as the cost of more expensive parts, or entirely new unit. Here is another reason to choose O-Reps when it comes to choose replacement parts for your commercial kitchen.
Priced-to-Own Kitchen Accessories
Although O-Reps is renowned for its heavily-discounted freezer components, the store is proud to offer restaurateurs an affordable array of kitchen accessories. Eateries in need of fryer baskets, cookware, slicer blades, blending blades, or grinder plates are urged to pay a visit to the company’s online store. 
When a freezer or refrigeration unit encounters problems, most restaurants have precious little time to fix things before food spoils. This is why it pays to acquaint yourself with a reliable parts supplier. In the quest to keep your food fresh and uphold your eatery’s reputation, O-Reps can prove exceedingly helpful. 

Need more information? Can’t find what you’re looking for? Contact us today at 888.289.5911 to get the very best when it comes to commercial walk-in cooler parts!

Friday, January 15, 2016

Why O-Reps Is Right for All Your Commercial Freezer Needs

There is no denying that owning and/or managing a restaurant is tough. Whether your eatery is independently-owned or part of a larger chain, the trials and tribulations of restaurant ownership are universal. As any proprietor can confirm, various pieces of kitchen equipment — most notably freezers and refrigeration units — constantly need to be repaired and have components swapped out. The busier your establishment is, the more taxed the tools of the trade are likely to be. For this reason, becoming acquainted with a consistently reliable kitchen supply company can lift a tremendous weight off your shoulders. 
Wide Selection of Parts at Rock-Bottom Prices
No matter which commercial freezer parts you’re looking for, O-Reps has what you need for a price you’re willing to pay. Compressors, gaskets, and thermostats for a wide range of models are readily available at O-Reps’ online store. On the less technical side, O-Reps also offers an extensive selection of doors, strip curtains, and shelves.
Prompt Shipping

When certain components malfunction, prompt replacement is integral to salvaging the contents of a freezer. That being the case, many restaurants want new parts shipped and delivered as quickly as possible. This is why O-Reps offers discounted one-to-four-day ground shipping with all of its parts and accessories.