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Advice From Our Team
Plain answers for restaurant owners on walk-ins, refrigerant rules and keeping HVAC running, with the official sources behind them.
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Refrigerant Leaks on Commercial Refrigeration: What the EPA Rule Says
The EPA's leak repair rule covers appliances with 50 or more pounds of ozone-depleting refrigerant. Here is the 20% trigger, the 30-day clock and what a restaurant owner should know.
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Repair or Replace That Reach-In? What an ENERGY STAR Model Saves
ENERGY STAR commercial refrigerators and freezers are 20% more efficient on average, but the savings range from $10 to over $110 a year. Here is how to weigh repair against replacement.
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Replacing Restaurant Refrigeration: The New Refrigerant Limits by Equipment Type
Stand-alone units, remote condensing units and light commercial AC each have their own EPA refrigerant limit. Here is the table, what it means for a Johnston County restaurant, and what stays repairable.
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Restaurant HVAC Upkeep Between Service Calls
Check filters monthly, tune up once a year and check thermostats regularly. Here is ENERGY STAR's upkeep guidance for restaurants, with what your staff can handle around Johnston County.
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The Six-Month Refrigeration Service List for Restaurants
Refrigeration averages 44% of a commercial kitchen's electricity. Here is the six-month service list ENERGY STAR published, and what it means for a Johnston County restaurant.
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Walk-In Cooler Running Warm? The 41°F Line in the FDA Food Code
The FDA Food Code sets 41°F or less for cold holding. Here is what that means when a walk-in cooler in Clayton or Johnston County starts running warm.
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