Steam/Combi-Ovens

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Steamers found in foodservice operations are particularly vulnerable to contaminants in water. Because steam is the key to this type of cooking, the dissolved solids that are found in water hamper boiler efficiency, causing corrosion. Things like total dissolved solids, chemicals and minerals found in water cause scale build-up, and if not delimed regularly, can cause major damage to the equipment.

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If you order a cold drink at a restaurant or café, it will contain ice cubes or be made with crushed ice. In the past ice was delivered to restaurants as blocks or crushed ice. Because of...

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