Richard Pole
Restaurant equipment specialist. Eleven years on cooking lines — ranges, fryers, griddles and combi ovens, gas and electric.
Background
I came up in kitchens, not in a training room. When a six-burner goes down at four in the afternoon, nobody wants a theory; they want the line back before service. That pressure taught me to check gas pressure, air mix and flame sense in order instead of guessing at a board.
What I work on
Commercial ranges and griddles, open and pressure fryers, convection and combi ovens, salamanders and broilers. Safety valves, spark modules, thermopiles, high-limit switches and oven controls. Manometer and combustion analyzer on every gas call, so I can say whether the burner is starved or the orifice is wrong.
Why I work at Berne
Dispatch tells the customer the truth about arrival windows, which means I show up to a kitchen that expects me.
Service area
Broward and Palm Beach kitchens, plus Miami-Dade on cooking-line calls. English.