{"id":488,"date":"2022-05-09T11:00:00","date_gmt":"2022-05-09T15:00:00","guid":{"rendered":"https:\/\/www.seasideairservice.com\/blog\/?p=488"},"modified":"2022-05-09T12:39:22","modified_gmt":"2022-05-09T16:39:22","slug":"its-time-to-fix-your-commercial-cooler","status":"publish","type":"post","link":"https:\/\/www.seasidehvacr.com\/blog\/commercial\/its-time-to-fix-your-commercial-cooler\/","title":{"rendered":"It’s Time to Fix Your Commercial Cooler"},"content":{"rendered":"\n
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Attention all business owners and restauranteurs! If you’re tired of that pesky cooler that rarely ever works the way you want it to, or you’ve got both a commercial cooler and<\/em> a commercial freezer that don’t work, then now is the time to get them fixed. Your customers and employees depend on precise temperature control that a malfunctioning cooler just can’t provide.<\/p>\n\n\n\n

The good news is that help is right here. Our team provides fast and effective commercial cooler services in Wellington, FL,<\/a> and we do it for an affordable rate. We understand how important these systems are to a functioning restaurant, so there’s no room for error.<\/p>\n\n\n\n

Today, we’d like to talk about some major reasons why you should repair your commercial cooler, especially if you’re still using it for business purposes. We’re not just talking about improving the bottom line, but we’re also talking about the health and safety of your customers!<\/p>\n\n\n\n\n\n\n\n

The Issues With a Malfunctioning Commercial Cooler<\/h2>\n\n\n\n

In order for us to tell you just how important it is that you fix your commercial cooler, we need to talk about what’s going on when it’s malfunctioning. A commercial cooler with poor temperature control isn’t going to work the way you want it to, and in the worst of situations, you might even be putting the health of your customers at risk.<\/p>\n\n\n\n

Inconvenience<\/h3>\n\n\n\n

If you’ve got a cooler in your restaurant that serves drinks, it’s pretty inconvenient when those drinks aren’t cool to the touch. Sure, you probably won’t hurt anyone because the cans of soda aren’t chilled, but you can bet that customers won’t be happy. This can also affect your employees and family members who might come to the restaurant and complain about it.<\/p>\n\n\n\n

A commercial cooler that can’t cool to a specific temperature is going to be inconvenient, and that can lead to stress or additional costs to avoid using it.<\/p>\n\n\n\n

The “Danger Zone”<\/h3>\n\n\n\n

Nope, put the Kenny Loggins record away. We’re not talking about the song!<\/p>\n\n\n\n

The danger zone is a term that’s used in the culinary field. It refers to keeping temperature-sensitive ingredients between 40-140 degrees Fahrenheit. This, also known as the danger zone<\/em>, is the temperature that certain types of bacteria can grow in your food and ingredients. They’ll spoil in just a few hours if you’re not careful!<\/p>\n\n\n\n

That’s why it’s so important that your commercial cooler work properly. If it even lets the temperature rise by a few degrees, all of your fresh ingredients, meats, and leftovers could be spoiled.<\/p>\n\n\n\n

Wasted Money and Potential<\/h3>\n\n\n\n

While you might know to throw out spoiled food that hasn’t been cooled correctly, you won’t avoid the sheer heartbreak that comes from seeing all that wasted money and potential. As a restaurant owner, the passion can really be taken out of your heart when you’re forced to throw away what was otherwise perfectly good fish or duck, all because of a malfunctioning cooling system.<\/p>\n\n\n\n

How about we use the money that you would end up spending on wasted ingredients, and instead call us to have your commercial cooler repaired?<\/p>\n\n\n\n

Contact Seaside Air Services for comprehensive commercial care you can count on.<\/a><\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

Today, we’d like to talk about some major reasons why you should repair your commercial cooler, especially if you’re still using it for business purposes.<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[98],"tags":[99,87],"_links":{"self":[{"href":"https:\/\/www.seasidehvacr.com\/blog\/wp-json\/wp\/v2\/posts\/488"}],"collection":[{"href":"https:\/\/www.seasidehvacr.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.seasidehvacr.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.seasidehvacr.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.seasidehvacr.com\/blog\/wp-json\/wp\/v2\/comments?post=488"}],"version-history":[{"count":1,"href":"https:\/\/www.seasidehvacr.com\/blog\/wp-json\/wp\/v2\/posts\/488\/revisions"}],"predecessor-version":[{"id":490,"href":"https:\/\/www.seasidehvacr.com\/blog\/wp-json\/wp\/v2\/posts\/488\/revisions\/490"}],"wp:attachment":[{"href":"https:\/\/www.seasidehvacr.com\/blog\/wp-json\/wp\/v2\/media?parent=488"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.seasidehvacr.com\/blog\/wp-json\/wp\/v2\/categories?post=488"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.seasidehvacr.com\/blog\/wp-json\/wp\/v2\/tags?post=488"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}