So how can you avoid any unnecessary commercial kitchen downtime and closures?
The first place to start is with the kitchen appliances that you choose. The phrase ‘you get what you pay for’ is very relevant when it comes to appliances, if you buy cheap then more than likely you will need to repair or replace that piece of equipment a lot more than if your bought a more expensive, better made piece of equipment.
If you’re a new starter and you can’t yet afford high quality equipment, then why not look into leasing or renting out appliances? Catering companies such as NWCE Foodservice Equipment offer leasing contracts which means you’re able to work with high quality equipment whilst also being covered by their maintenance plans for any issues that may arise due to wear and tear usage.
When you do invest in high quality pieces of equipment, it’s important to make sure all your staff are trained to use it correctly, how to clean it properly and just generally ensure the longevity of the equipment.
So once you’ve filled your kitchen with the commercial equipment that you need, it’s then time to set up a maintenance plan that covers everything. Having a maintenance plan is key in making sure that you have as little downtime in your kitchen as possible. It’s also a cost effective way in avoiding any major breakdowns and costly future repairs.
What HAppens During A Maintenance Check
During your planned preventative maintenance service, your engineer will come during a day and time of your choosing, as to avoid any unneeded downtime. They will then proceed to check over the equipment that is covered by your plan. The engineers will be able to check all the internals and make sure they’re working as they should be. If there are any issues to be picked up on, wear and tear, early signs of any breakdowns, the engineer will be able to log it and hopefully deal with the issue there and then.
NWCE’s engineers carry an impressive amount of stock and spare parts in their vans, which means they will be able to deal with any smaller problems that they may uncover during your routine maintenance. And it means you won’t have to wait around or book in for a another visit which might lead to downtime.
Why You Need Planned Preventative Maintenance
Having those smaller problems solved on the day of your maintenance check means that it won’t turn into a bigger issue. These big issues are usually what cause major equipment breakdowns in the future. These breakdowns are not only very costly, but they also can cause a complete shut down of the kitchen if the problem takes days to fix.
If you plan your preventative kitchen maintenance at regular intervals, your engineer will actually be able to keep track of your equipment’s efficiency. They will also be able to track any day to day wear and tear, which means they will also be able to advise you on how to reduce excess wear. These engineers have years of experience behind them which means they will also be able to give you any hints and tips on how to make the most out of your catering equipment.
Regular maintenance can also give you a heads up about any future replacements that you may need to carry out. It’s most cost effective to replace specific parts of a piece of equipment rather than replacing it as a whole.
However, if you are planning to lease your kitchen equipment, then this should all be covered by the company you have the lease with. Most catering equipment companies, NWCE Foodservice Equipment included, add planned preventative maintenance to the leasing contract as standard. That means you have complete peace of mind knowing you’ve got high quality equipment to work with. And that your equipment is working as effectively and efficiently as possible.
Of course you can’t plan for everything and breakdowns can occur, however if you do have planned preventative maintenance, then this is less likely to occur as many of the warning signs are normally picked up on.
So if you’re thinking about getting a routine service and maintenance plan, then you might be thinking where do you start, how do you know what company to use? Well NWCE Foodservice Equipment have decades of experience behind them in a range of foodservice environments. Their engineers have worked in restaurants, cafes, food vans and school/college kitchens.
They pride themselves on offer a completely bespoke service. Their engineers will come to your kitchen when it’s suitable for you, to check over your appliances and create a maintenance plan that covers all of your appliances. As well as appliances they can also carry out maintenance on your refrigeration and ventilation systems.
As a complete foodservice company, as well as service and maintenance plans, they also offer a breakdown service. If you take a breakdown cover with them, you are covered 365 days of the year, seven days a week, 24 hours a day. So no matter when or where you are when you need them, they have you and your kitchen covered.
We hope that this article has convinced you to get your commercial kitchen covered by a maintenance plan. Not only will it be cost effective in the long run, it also means your equipment will be running as effectively and efficiently as possible!