I’m looking for some general tips or advice on operating and servicing commercial kitchen equipment in high-altitude environments. I know cooking times and temperature usually have to be adjusted to make sure food is properly cooked, but from the standpoint of upkeep or daily tips, I was wondering if any of you had recommendations?
Other than the fuel mixture is different. there isn’t much bothers a tech. Programing for equipment is usually tweaked by the user. Obviously dropping the boiling point from 212F down into the 190’s will require a longer cook time if boiling or brazing. Boilers are pressurized, so the temperature isn’t affected. But the newer unpressurized steamers will be.