HVAC system replacement is a costly and often tedious process that can disrupt business earnings over extended periods of time. Unfortunately, it is never a matter of if you will need your heating and cooling equipment replaced it is only a matter of when. HVAC equipment typically has a lifespan of about twelve to fifteen years and that [...]
Kitchen ventilation is important for healthy and comfortable air in restaurant settings. This is especially true in warm climates and in the hot summer months. Eliminating heat, smoke, moisture and the odors that are created is imperative in a restaurant kitchen where food quality and preparation are of paramount importance. Smoke, grease and vapor from [...]
In a restaurant, water is a precious resource for business operations. Hot water, especially, is vital to running a clean and safe business in the food and beverage industry. Besides using it to cook, there are dozens, if not hundreds, of plates, bowls and silverware that need to be cleaned and sanitized for reuse. There [...]
Effective energy management is essential to cost-effective business in the restaurant industry. Developing a strategy to optimize energy use in a restaurant can be beneficial in a number of ways and ultimately save money for owners. Since this can be a technically challenging process, an energy management strategy is highly recommended, especially for larger restaurant [...]
Owning a restaurant is a tricky business and usually new ventures do not see a profit until the end of year two. Preparation is imperative so in order for restaurant owners to shrink that timeline, there are a number of things that can lower the overhead in a dining establishment. One easy way to reduce [...]
Bertucci’s is an Italian restaurant with over 80 restaurant locations. With so many locations, Bertucci’s sought more efficient and sustainable solutions for their operating systems. Like many restaurants nationwide, Bertucci’s had issues with aging walk-in coolers and the expenses that are associated with them. These systems use more electricity than a typical newly manufactured system. [...]
In a restaurant, quality cooling and refrigeration is among the most important priorities due to the amount of fruit, vegetables, meats, cheeses and any other food that needs to be kept cool to consume. It is also important because, unlike heating equipment, refrigeration is an all day, every day operation if there is a failure, it [...]
With the seemingly constant rise of energy costs, federal regulations are beginning to demand the use of EC motors to offset this energy crisis. Electronic Commutation motors (ECM) are brushless motors that rely on the interaction of magnetic fields to generate motion. Borrowed from the terminology used for the mechanism in DC motor (direct current [...]
If your restaurant has walk-ins that were installed prior to 2010, more than likely the fan coils within your walk-ins contain shaded pole or PSC motors. Both of these motors use an outdated motor technology which uses far more energy than is necessary to perform their task. The energy that these motors waste is in the form of heat [...]
It doesn’t take a lot to start a potentially devastating commercial kitchen grease fire. Considering the large quantity of food the average restaurant cooks, the accumulation of grease on kitchen appliance hoods and in exhaust systems can lead to disaster. Your restaurant already has certain procedures in place to lessen the chance a grease fire [...]
John has over 35 years of experience in the HVAC, electrical, and construction industries. John holds both a Master Electricians and a Master Refrigeration technician Licenses in multiple states. He is also a retired MSG from the U.S.Army Reserves, after 26 years, where he served in his last position as a Senior Instructor for the Battle Force instructor training course. John is a certified NCCER instructor and authorized to instruct HVAC and Electrical courses in the state of Massachusetts and oversees the Company’s in house apprentice training program.
As The General Manager for Medford Wellington Service Jay is responsible for managing and improving business processes and developing improved systems to harness the skills of our staff and build partnerships with Medford Wellington Service customers.
Mike DePaolo is an accredited HVAC and refrigeration instructor who is responsible for accelerating the growth of apprentices and reinforcing service/diagnostic techniques & practices of senior technicians. Mike works directly with Medford Wellington Service customers as the technical support liaison - analyzing intricate problems and contriving cost effective solutions to best suit the needs of Medford Wellington Service clients.
Learn how replacing walk-in fan motors installed prior to 2010 can save the average restaurant owner up to $10,000.00 over the next ten years! and much more... .
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