Maintenance of kitchen equipment is often low on the list of priorities for chefs and kitchen managers, but a program of planned preventative maintenance will lessen the chance of a breakdown at the worst possible moment. Catering equipment is an investment, and like any investment, it requires care and attention in the form of service and maintenance to make sure you get the best from it.

Poorly maintained equipment will be unsafe, invalidate any manufacturer’s warranty, produce poor-quality results, and waste energy, and this will result in costly repairs, high energy bills, and early replacement of equipment.

It is important that you check all equipment daily to ensure that everything is in proper working order. By doing this and taking the necessary action when something needs attention you will save money, maintain a safe working environment and provide a quality product for your customers.

A regular service plan is important, as it ensures that all services are performed at the right time. Regular planned maintenance saves money, improves efficiency, and extends equipment life. Most equipment needs at least one service each year, however, busy kitchens may require up to four services a year. 

One of the benefits of a planned maintenance program is your service engineer can make operators aware of cleaning issues, a key part of preventing equipment inefficiency or failure. Lots of breakdowns are due to poor housekeeping.

If you would like to talk to us about a service contract, please drop us a line at sales@cce.ltd.