Now that we’ve defined the problem, let’s get down to the nitty-gritty. The limey-gritty, if you will.
- Start by making sure your coffeemaker is cold. You don’t want to go through this process if you’ve just used the machine.
- Place a new filter into your coffeemaker.
- Fill the machine halfway with equal parts water/vinegar.
- Run this mix through the machine, and dump it all out when it’s finished.
- Repeat this 1-2 more times and let it cool down.
- Change out the filter once more.
- Clean out the machine, and fill with water (no vinegar this time).
- Run the water through, and dump it all out when it’s finished.
- Repeat two to three more times to ensure the chemical is completely flushed from the machine.
Again, if you go through this process every 2-3 months, you will recognize a difference in quality, and significantly increase the life of your coffeemaker.
Any veteran shopper knows that the best deal does not always just mean the best price, but also which product can save you the most money in the long run.
Cleaning and maintenence turns out to be key in extending the life of your equipment and saving money long-term. A coffee machine, for example, might produce delicious coffee for a short period of time, but if months pass without properly deliming/descaling the machine, the coffee will begin to taste rather funky.
Lime scale is actually the build-up of minerals inside the water reservoir of your coffeemaker. Inside this sealed reservoir, there is a heating element. As the water passes through, over and over again, the minerals begin to collect around this element, eventually preventing the heat from making it out of the element and into the water. Brewing coffee at the improper temperature will result in lower quality coffee.
You might prevent this build-up by using distilled water (filtered of these minerals) instead of hard, tap water. Using tap water can lead to extreme lime-scale build-up within 2-3 months!
The key is this: DO NOT WAIT to delime your coffee machine for the first time. The longer you wait, the worse shape the machine will be in. Delime early, and often. Do this every month or two, and you’ll extend the life of the machine by years.
Q: Which commercial range is right for my kitchen?
A: Our commercial units are perfectly safe for use in restaurants and other commercial facilities where they have used fire resistant building materials and have commercial exhaust hoods with fire protection systems.
We have several commercial ranges on display at our Lombard location. Popular models include the 24” – 4 burner and the 36” – 6 burner models. We stock both the 300 and 400 series Southbend ranges. The 300 series is designed for lighter use in smaller restaurants and features 26,000 BTU burners on the range and a 32,000 BTU oven. The 400 series is designed for use in busier restaurants and other facilities like caterers. The 400 series ranges feature 33,000 BTU burners and a 44,000 BTU oven.
Many optional top configurations are available, as well as a convection oven base, as special order ranges.
Q: Can I purchase a range I found at Schweppe for my home kitchen?
A: Since our showroom in Lombard is open to the public, some of our residential customers see the ranges we stock along with their great pricing and wonder if they can get one for their home. Well, the very firm answer is: no! These commercial ranges are not designed for or intended for residential use. The standing pilots give off plenty of heat and could be a safety hazard to children as well as adults. Restaurant kitchens often leave their equiment running all day long under a custom-built hood ventilation system. The most important reason is that they are not UL listed for residential use (Underwriters Laboratories is a safety certification). If you put one of these commercial units in your home and there was a fire, or someone got burned, your insurance might not cover the incident since the range is not UL listed for residential use. There are many residential ranges with great commercial looks and features available from retail distributors.