Commercial Kitchen Hood Cleaning in the Central New York Area. Clean Exhaust Systems Reduce Restaurant Fire Hazard One of the primary defenses against fire hazards in any commercial kitchen is regular maintenance of the hood and exhaust system.
The dual thermo fresh brewer uses digital brewer control with insulated thermo fresh servers that hold beverages at optimum flavor profile for hours without requiring the energy consumption of traditional warming plates. Dual voltage - wired for 120 or 208 volts. Servers sold separately.
Matt, I generally size 1 BHP (boiler horse power) per barrel of brewhouse capacity for our brewpub systems. You can get away with less, but a lot depends on how close the boiler is to the brewhouse, hot liquor tank usage, steam pressure and the size of the steam supply line.Your 4 HP boiler is small for a 10 bbl kettle.You may still get to a boil but it will definitely take longer than with a properly sized boiler.hat standards do you use? Looking to size a steam boiler for a 20 BBL brewhouse. Found a 20 BPH boiler kicking out 670,000 BTU/hr which is right in line with the 1 BPH/BBL but shy of 50000 BTU/hr/BBL....