Hooked on Hinged

commercial kitchen parts

Spring Cleaning It Is!

Do You Need Spring Cleaning For Your Commercial Kitchen? – Why Yes You Do! Focus On cleaning your equipment in 5 main areas.

  1. DUCT CLEANING – Ducts are a major piece of commercial kitchen equipment that require extra attention. The exterior hood of a duct acquires build up of grease, oils, and bacteria. Steam cleaning the hood and duct areas will help alleviate some of this build up. The grease baffles must be removed and cleaned with a non-abrasive soap & degreaser. If your grease baffles are in too bad of shape they need to be replaced. Polish Stainless steal with micro-fiber cloths once your ducts and hood are dry.
  2. COMMERCIAL KITCHEN FLOORS – Just thinking about the grime and dirt that these acquire over the course of 1 year. Simply washing your restaurant floor daily does not cut it. A clean commercial kitchen floor does not only look and smell great but helps eliminate slipping hazards. Excess grease builds up over time making the kitchen floor extra slippery. Use a degreaser and wipe up the extra grease with a paper towel after the floor has been sitting with the degreaser for about 10 minutes. Finally, excess residue should be removed with a cloth and then commercial kitchen floor should get a thorough mopping.
  3. Ovens, Fryers, & Grills – Commercial kitchen ovens need to be cleaned regularly. Don’t wait until they start to smoke! Use high quality commercial cleaning products to cut through the grease after loose burnt areas have been removed from your commercial oven. Usually these degreasers sit on equipment over night and are rinsed off with a dish soap. Fryers and grills with too much grease become a fire hazard! Unplug them and drain the oil. Remove Fryer baskets & shelves and soak them in a degreaser over night. As always, replace damaged fryer baskets & shelves.
  4. COMMERCIAL COOLERS & FREEZERS – Commercial coolers & freezers need to be turned off, emptied, & defrosted. Remove refrigerated shelves and drawers so they can be cleaned properly. Use a non-abrasive cleaner to wipe down the equipment. Replace damaged cooler & freezer gaskets and gently wipe down the ones that are in good shape. Look for damages to cooler door hinges and freezer laatches.
  5. MAINTAIN SINKS – Commercial kitchen sinks are definitely a breeding ground for bacteria. Be sure to use a professional grade cleaner with a disinfectant. Also use a non-abrasive sponge or cloth to clean the ENTIRE commercial kitchen sink area. Control grease and oil build up by utilizing products mean to keep drains free and clear. This will keep water running freely and help prevent nasty odors.

Restaurant Fire Prevention

In order to prevent #restaurant fires we need to know what usually causes them. Restaurant fires are mainly caused in 5 different areas (cooking fires, electrical fires, heating equipment, smoking material, & intentional).

  • Cooking fires – The leading cause of restaurant fires. Nearly 61% of all restaurant fires are started by cooking equipment. Of this 61%, 31% of cooking equipment fires are caused by deep fryers.
  • Electrical/Lighting Equipment – Bad breaker boxes, faulty electrical equipment, bad wiring, and overloading electrical outlets contribute to 9% of restaurant fires.
  • Smoking – Cigarette smoking causes 7% of all restaurant fires. Most fires start near trash cans.
  • Arson – 4% of fires in restaurants are intentionally set.

A whopping 22% of the restaurant fires involving cooking equipment were caused by failure to clean kitchen equipment, which is 100% preventable. Make sure your restaurant is up to current fire code. As always do preventative maintenance on all of your commercial kitchen equipment.

Hazardous Hinges

Why are we waiting to replace our restaurants cooler door hardware? Broken walkin and reachin refrigerated hardware is HAZARDOUS! I get it… No one wants to dole out cash for something that is not going to bring in any revenue. But here’s the thing. It’s dangerous.

When I was in college I worked in a restaurant. It was an extremely busy and profitable restaurant (I might ad). There was always maintenance that needed to be done on the commercial refrigeration units especially. Cooler and freezer door gaskets would always need to be replaced, reach-in bar door latches would consistently break, thermostats not temping right and on and on and on. One day it happened. The walk-in door hinge completely collapsed. The cooler door was being opened by an employee and it fell on her (thankfully no one was injured).

The one thing that I will never understand (to this day) is why do we get lax on changing the refrigeration door hinges? I will throw warmers into the mix as well (just for good measure). It is dangerous. Plain and simple. That day that the walk-in cooler door fell on my co-worker should have been an “ah-hah” moment for this particular foodservice establishment. They should have went and tested all of their (not only) commercial refrigeration hardware but every other piece of foodservice equipment in the restaurant.

They dodged a bullet and did not get into trouble for damaged cooler door hinges. With that said, the health inspector should have caught that damaged hinge a while ago and wrote them up for it (maybe they did, who knows). The moral of the story is that just like everything else in life, you need to take care of your restaurant. Maintain. Maintain. Maintain.

Happy Cooking!

Saving Energy & Your Commercial Kitchen

-When possible, turn off all commercial kitchen equipment that is not needed. Do not let it sit idle. Create a shut-down strategy to ensure that your restaurant is not consuming unnecessary energy after closing.
Tip: Turn on equipment 20 minutes before use.

– Empower & Train your staff. Make sure all necessary employees know how to operate machinery. This ensures that everyone is accountable for maximizing efficiency in your commercial kitchen.

– Get the right equipment based on your foodservice needs. Too large of commercial kitchen equipment will only waste energy. Too small of commercial kitchen equipment will consume too much energy with a heavier work load. Think of…Goldilocks and the Three Bears!

– Invest in Energy Star Rated commercial kitchen equipment. Outfitting a commercial kitchen with Energy Star qualified appliances will save operators roughly $4,800 each year.

– Upgrade your lighting to energy efficient lights. Energy Star certified light bulbs consume 70 to 90 percent less energy than standard incandescent bulbs, and last 10 to 25 times longer. Fluorescent lighting also emits less radiant heat.

– Seal all leaks from windows to warmers & Commercial refrigeration. Replacing cooler door gaskets on your commercial refrigeration units alleviates added workload on the compressor reducing energy consumption.

– Routine service is key. This prolongs the life span of all commercial kitchen equipment. It also helps reduce the risk of unexpected breakdowns and costly repairs.

Foggy Doors?

How can customers see your products?

Foggy doors happen when door gasket seals are broken. Not only does this look bad (visually and perceptually), its bad for your refrigeration unit. 

When warm air leaks in and cool air escapes your compressor is working double time! This puts added stress on your refrigeration unit, reducing its overall life span. Not to mention wasting large amounts of cash on your electric bill. 

Save Your Unit. Save Money. Save The Environment.
-Replace your gaskets.



It is time.

Are your gaskets brittle?
It is time.

Are your pre-ptable door gaskets hardened?
It is time.

Are your walk-in cooler gaskets fading?
It is time.

Can you see light through gaps in your gaskets?
It is time.

Gaskets are designed to keep cool air in and warm air out. Replacing them is IMPORTANT! Replacing old worn gaskets insure a proper air-tight seal that promotes longer-lasting doors and refrigeration equipment, therefore reducing the total cost of ownership. AVOID costliness! Bad gaskets lead to air leakage and an overworked compressor, and eventually premature equipment failure.

Hello August

Make sure your #FoodserviceCoolers & #Freezers are prepared! #WalkinCoolerStripCurtains #Kason1094DoorCloser #RefrigerationDoorGaskets #August1st #dogdaysofsummer

Now is a great time to do your preventative maintenance. Double check your compressors to ensure they are running efficiently and effectively!

Did you know we manufacture custom #refrigerationgaskets to your specifications? Available in multiple profiles! Give us a call at 844.292.6694.

Let’s Talk…

Open Refrigerated Cases.

Most grocery and C-stores utilize #openrefrigerated cases. These cases use far more energy to stay cool than #refrigeratedcaes with doors. These types of units are very popular because of their easy “grab and go” functionality. Unfortunately, these #openrefrigeratedcases are a massive waste of energy. In general, #commercialrefrigeration accounts for 30% – 60% of Energy used. Foodservice establishments are responsible for around 3% of total energy consumption! The UK has recently discovered that open refrigeration, in particular, use 1% of Britain’s entire electricity!

How much of your electric bill is because of wasted energy? What can Supermarkets, restaurants, C-stores do to save money? In short, keep warm air out and cool air in. Foodservice establishments need to adopt energy efficient measures. Use #nightcovers on open refrigerated cases and strip curtains on #refrigeratedwarehouses, #walkincoolers and #walkinfreezers. Door closers grab the doors shut and make them stay shut. Replace damaged gasket seals and cooler/freezer door hinges. Make sure your thermostats are temped and working properly.

Training employees on #energy efficiency is key as well. Food servers, line cooks, warehouse workers all need to be educated on #energysavings. Its an easy way to boost your ROI while being environmentally friendly at the same time.


HO HO HO Last Day To Order For #ChristmasInJuly! Buy 3 Gaskets get 4th for FREE!!! No Coupon 😉 #coolerdoorgaskets#walkinfreezerdoorseals#preptabledoorgaskets


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