Preparing Your Restaurant for a Temporary Shutdown
March 20, 2020
COVID-19/Coronavirus has hit our local community incredibly hard and each day brings changes and uncertainty. We want you to know that Geisel is open for business and we are here to help.
The restaurant and hospitality industry in our area has definitely been hit hard. As we all try and cope with the changes in our day to day lives, we also wanted to remind restaurant operators of some things you can do in case you are temporarily shutdown.
Here's a list of HVAC, refrigeration, plumbing, and overall tips that could help in these troubling times.
- Consolidate all your coolers or freezers to the minimum. Turn off the coolers
or freezers that are not needed. Leave the doors OPEN to prevent mold or
- Shut down your ice machine. Leave the bin door OPEN to prevent mold or
- Turn off the water to the ice machine.
- Shut off the gas to the stovetops that have pilots running. Do NOT turn the
gas to the building off.
- Set the thermostats to the building on Heat at 50 degrees. Fan set to Auto.
- Turn the hot water tank down to Vacation or the lowest setting.
- Clean and turn off all deep fryers
- Do a walk thru of the building every 48 hours and check on the cooler and
freezer temperatures. Verify the building temperature is set correctly.
- Dump water in floor drain periodically so they do not run dry.
Again we are open and here to help. Please contact us if you have additional questions.