Today, please join us at Avlar Services as we weave you an untold story of the history of commercial appliance repair in Halifax. In the nineteenth century, keeping fish fresh meant preserving much of the bounty of the Atlantic catch. For the nuninitiated, the icebox was a box made of wooden frames that held ice, and the latter was typically sourced from the village ponds on especially cold winter days. Early refrigerators, which had to be refilled constantly and were notorious for their poor cooling efficiency, kept food articles fresh and edible.

Meanwhile, restaurants depended on massive coal-fired stoves and ovens for cooking. These monsters produced tons of heat, but getting a consistent temperature was an art, and early chefs were masters of fire control, using dampers and vents to get the food just the way they wanted it. A few local restaurants, still using some restored coal-fired ovens, continue to offer a real fire-cooked experience. They never approached us for commercial appliance repair in Halifax, and now you know why!

The Rise of Electricity: A Modern Kitchen Revolution

In Halifax, electricity came to the commercial kitchens around the turn of the twentieth century. Electric refrigerators replaced ice boxes, which produced more consistent and reliable cold, and electric ranges with a dial that allowed a cook to set an exact temperature replaced stoves with wood-burning fuel. These mechanisms widened the possibilities for producing safe and appetizing foods, with menus that included greater diversity and superior variety.

The Post-War Boom: Specialization and Efficiency Take Centre Stage

What fueled commercial appliance repair in Halifax? The explosion of large-scale restaurants and cafeterias following the Second World War created new expectations of scale and speed; specialized commercial kitchen appliances emerged to satisfy them. Crispy batters required deep fryers, and a constant stream of fresh bread necessitated a conveyor oven. Dishwashers appeared as well in the commercial appliance landscape. This considerably limited the amount of labour required to wash dishes in high-volume kitchens, improving hygiene and staff-member productivity alike.

The Age of Innovation: Technology Meets the Kitchen

Over the past four decades, restaurants have been flooded with new commercial equipment, from more energy-efficient models that drive down operating expenses and save carbon to programmable ovens with precise temperature controls and cooking cycles that allow chefs to step away from the oven so they have more time to prepare other components. Admittedly, the most important trend of late is the much-anticipated emergence of state-of-the-art appliances.

Combination ovens that can steam, convection roast, or pressure cook continue to become increasingly popular with each passing day for their versatility and precision. Walk-in coolers whose temperature and humidity are controlled by computers ensure that the food is stored properly. These technological advancements allow not just how food is cooked but also what is cooked to be changed. Thanks to modern commercial appliances, local eateries may now serve cuisine from around the globe.

A Look Ahead: The Future of Food Service in Halifax

Local restaurants in Halifax will continue to undergo transformations as they work to prepare the meals that will feed the city’s burgeoning population in the years ahead. Automation will become increasingly commonplace in their kitchens with the advent of sophisticated robotic equipment that can efficiently handle flipping burgers or salads. The shift toward sustainability will see the arrival of more energy- and water-efficient appliances. Call Avlar Services now for commercial appliance repair in Halifax!

Leave a Reply

Your email address will not be published. Required fields are marked *