I have 30 years within the foodservice industry as an equipment, supplies and fine dining consultant. I have worked for foodservice distributors and more than 50 equipment, supplies and top-of-the-table manufacturers within the Southern California marketplace. I have extensive experience and knowledge in the areas of heavy cooking equipment, front-of-the-house, fine dining, wine and tablewares. I am interested in giving back to the community that has assisted in my success and I am happy to offer my unbiased expertise to those in need of objective answers. I am also certified as a CFSP professional (Certified Food Service Professional) as a member of NAFEM.
Began career in 1979 at one of the nation's most prestigious distributors, RW Smith & Co. Recipient of Three "Top Gun" awards as the best salesman in the company.
Too many awards to list from manafacturers but among those: largest sale in three years for Ventmaster ventilation systems (more than 368 lineal feet of exhaust ventilation)for the Neveda Culinary Arts Academy; "Rising Star" for greatest sales growth in one year for all territories in the US on behalf of Service Ideas; Largest increase in territory sales for Franklin Machine Products for signing two restaurant chains to a corporate program. The list goes on...
BA, Clinical Psychology
MBA, Negotiation & Arbitration
Rising Star, Service Ideas
"Top Gun" (3 years) RW Smith
|Claude||04/09/15||10||10||10||Thank you very much|
|Alicia||08/13/14||10||10||10||Super quick and polite response|
James: Without physically being able to personally inspect it I can't be sure of anything. Why don't you ask the chemical company that services your restaurant? If the scum is whitish it's usually an
Hi James: What you have is lime/scale build-up and you will want to order a descaling chemical that is also food safe from your local chemical company. You can try running white vinegar through your machine
Hi Dee: The answer is "maybe". You may have to have either a galvanized or stainless steel (better) exhaust canopy ("hood") fabricated to capture the heat and exhaust particulate from the oven. That canopy
Jade: All primary cooking has to be done in a health department approved "facility". If you have a health department approved food truck your cooking would have to be done there. I have no suggestions
Hi Dennis: The answer lies partly in what is the most economical source of energy in your area. For most it's natural gas. If this is the case for you I would recommend NG since it will cost less to operate