The only way to get the most benefit and trouble-free service out of your catering and refrigeration equipment is to perform regular maintenance. Regular maintenance, which includes cleaning, will keep everything working in good working order and can catch minor problems or worn out parts before they cause expensive breakdowns. Regardless of the type of equipment, there are 10 maintenance related tasks that you need to do for every piece of catering equipment that you own.
Read The Manual!
The first place you should look for proper maintenance procedures for your specific pieces of catering equipment is the owner’s manual, which comes with the equipment. Generalised tips from an article on the internet are all well and good, but the owner’s manual will tell you specifically what needs to be done to keep your equipment in tip-top shape. Most manufacturers’ websites have downloadable versions of manuals, and the manufacturers should have manuals for older or discontinued models, too.
Fill Out and Return the Warranty Card
The only way to gain the benefits of manufacturers’ warranties for new catering or refrigeration equipment, which usually include x-number of years in free parts and labour, is to fill out the warranty card and return it to the manufacturer. You usually have about a month after delivery to get the warranty card filled out and returned, so don’t put it off.
Educate staff on the proper use of the equipment.
Misuse and abuse are among the leading causes of catering equipment breakdowns, and most warranties will not cover repairs resulting from misuse. Show staff how to properly use, clean and maintain your foodservice equipment to keep everything up and running and eliminate the amount of money you have to spend on non-warranty issues.
Clean all catering equipment daily.
Daily cleaning is perhaps the most important maintenance tip for catering and refrigeration equipment. Daily cleaning prevents dirt, grime and food scraps from building up and causing damage to the machine’s components. Having clean catering equipment is something environmental health officers look for too. Learn more here about what EHO’s look for
Either weekly, monthly or half yearly, depending on the type of equipment, there are deep cleaning procedures that need to be followed. The purpose of more thorough cleaning is to get those places that are hard to reach or to just tackle the grime that accumulates over time.
Regularly inspect your catering equipment.
Any time you perform a thorough cleaning on your catering equipment, inspect any moving parts, electrical, water and gas connections and other components for wear, tear and leaks. Catching and correcting small maintenance issues early (like a water leak caused by a loose hose fitting) can save you from more expensive repairs in the future. You can even set up a service contract with a local service agent and have them inspect your equipment. Try us out at YCE Catering Equipment Ltd by phoning 0113 252 6566 or email firstname.lastname@example.org.
Replace broken or worn out parts.
Over time, parts just wear out and need to be replaced. If something appears worn out, better to replace the worn out part soon before it causes serious problems. Contact a member of our service team at YCE Catering Equipment Ltd by phoning 0113 252 6566 or email email@example.com.
One way to save money on catering equipment or refrigeration repairs is to simply fix it yourself. If the equipment is new, fixing things yourself may void the warranty, so be sure to read the warranty and know what you can and cannot do yourself. Even if the equipment is not under warranty, overly complex repairs should still be performed by someone with the right skills and qualifications – not some guy the boss met down the pub. Don’t slow down your wait time with unreliable equipment.
Follow chemical instructions.
Whether the chemicals you are using are meant to clean the piece of equipment or the equipment uses chemicals itself, like a commercial dishwasher, be sure to read and follow the instructions on the labels. Improperly mixing to the wrong chemical concentration can be dangerous for your staff and damaging to your equipment.
Catering equipment and refrigeration is manufactured primarily out of stainless steel. Despite its name, stainless steel can become stained, tarnished or corroded if not properly cared for, so be sure to use mild detergents, soft cloths and wash with the grain when cleaning your food service equipment.
If you would like advice from the experts on looking after your catering equipment, please get in touch with the Busychef team on 0500 008075 or email firstname.lastname@example.org. We have been giving good advice for a very long time.