With the heat wave that is moving its way across our country, people are excited to take part in outdoor dining, while enjoying the weather. Rooftop bars, restaurant patios, sidewalk cafes, and establishments with outdoor dining spaces have seen a rise of customers stopping by. With the surge of outdoor dining, it is imperative that your outdoor food equipment stays in top shape. Below are a few tips you can follow to ensure your equipment lasts for many years to come:
1. Protect your equipment from the elements.
Most of the outdoor kitchen equipment sold is made stainless steel, providing an added protection to damages weather can cause. But it is still recommended that you follow extra measures to protect your equipment. Purchasing covers that fit your individual items and covering them when not in use can prolong the lifespan of your equipment. If your equipment is part of a permanent installation, ensure it is under a gazebo, awning or shelter of the sort that will provide protection from rain and sunshine. If your equipment is mobile, we suggest moving it to a dry storage space when it is not being used.
2. Finding good placement.
Finding a spot to install the equipment where there is good air flow will keep motors and condensers running as efficiently as possible in the outdoors, where you do not have the climate control of HVAC units. Avoiding setting your equipment with glass doors in direct sunlight is also important, because direct sun can cause condensation on the windows, and can work as a magnifying glass, creating warmth in the unit and causing the motor to run constantly.
3. Maintain and clean your equipment.
Making sure that the condenser is always clean on refrigeration equipment, cleaning filters, making sure fans are in working order, and constantly checking equipment like ice machines are just a few of the maintenance duties that are vital to keeping equipment in top shape in any situation, especially in the outdoors, where dust, pollen and grime are common, emphasizing the importance of maintaining a cleaning schedule.
4. Store your equipment when not in use:
The equipment you do not use year-round should be properly stored during the off-season, such as portable heaters, or outdoor fans. Before storing your equipment, clean them thoroughly and disconnect any heat sources such as the gas or propane tanks. In cold climates that close outdoor dining services during the winter months due to weather, winterizing your equipment such as ice machines and refrigerators is recommended.
