Planned Maintenance

If you are looking for commercial catering equipment maintenance and servicing for your restaurant, cafe, pub, bar, hotel, school or catering facility, you can rest assured we are experts in our field.

10 point maintenance plan

A SCCE Planned Maintenance contract will ensure the suitability and safety of your catering equipment in these 10 ways:

  • Efficiency testing

    Improve equipment efficiency and save on energy and running costs. As an example: a split door seal on a commercial refrigeration cabinet can use up to 11% more energy than normal.

  • Fault testing

    Identify any potential component failures and minimise the likelihood of your commercial catering equipment failing and future downtime/loss of revenue.

  • Safety checks

    Ensures your catering equipment and premises comply with important Health & Safety requirements such as the gas safety regulations i.e. no gas leaks.

  • Gas safety

    We carry out gas safety checks for all kitchens whether we fitted them or not.

    Request a Gas Safety Check
  • Reporting

    Provides you with a detailed condition report identifying any items of equipment that may need replacing or refurbishing, which you can use for future budgeting helping you to forward plan the needs of the business.

  • Warranty risk asessment

    Check to ensure that the manufacturers maintenance guidelines are being implemented, avoiding chargeable warranty calls.

  • Efficiency testing

    Improve equipment efficiency and save on energy and running costs. As an example: a split door seal on a commercial refrigeration cabinet can use up to 11% more energy than normal.

  • Operational analysis

    Identify any operational bad practices which could damage your commercial equipment or invalidate the warranty.

  • Ventilation health

    Check ventilation system is working efficiently, being adequately maintained and there is no risk of dangerous fumes in the kitchen.

  • Cleanliness analysis

    Helps to ensure that staff operatives are buying into a cleaning/maintenance regime, avoiding the cost of unnecessary component failure.

  • Food risk asessment

    Highlights any apparent risks about the general operation of the kitchen and the preparation and serving of food.

  • ROI

    Proven to extend the lifetime of the equipment protecting the return on your investment

  • APPLY NOW

    Open a Planned Maintenance contract with SCCE today

    01323 444530