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The Whole Package

Extract from B&I Catering article

July 2017

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Prevention is better than cure, so make sure your business has a sufficient maintenance plan in place!

Kitting out any foodservice business requires considerable investment, so it makes sense to protect these precious assets. Taking steps to ensure all equipment is serviced and maintained correctly is just common sense. It saves money in the long-term by reducing breakdowns and call outs while also increasing efficiency and performance.

All kitchen equipment will benefit from regular care and attention, but there are some in particular that need more than most. For example, appliances that use water are more prone to limescale and therefore need to be carefully maintained in order to remain efficient. Limescale can cause no end of problems for caterers, as it can build up inside equipment such as combi ovens, steamers and warewashers which can result in reducing the machines' lives, altering their efficiency and affecting results.

Often operators see preventative maintenance as an easy way to cut costs, but ultimately they end up paying the price when they have to replace their equipment when it breaks down.

Warewashing equipment plays an integral role in any foodservice business, and as such it works hard to keep up with demand. Being one of the largest consumers of energy in a commercial kitchen, they also offer the greatest potential savings too. "Even if your machine has all the latest technological features, these benefits are only realised if the equipment is regularly and professionally serviced," says Bob Wood, director of DC Warewashing and Icemaking Systems. "This preventative maintenance should minimise costly breakdowns and service call outs, while also ensuring optimum performance from your machine".

Buying equipment doesn't simply end with the purchase. Operators need to put just as much care and consideration into the aftercare of their machinery as their initial choice of model. This will not only give them peace of mind, but ensure minimum disruption and years of use from their machines too.

Read full article in B&I Catering June 2017 issue ...



 

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