Planned Maintenance

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.

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

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

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

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

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

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

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.

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

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