Ducote's Restaurant & Bar Equipment

Yes — most food service operators find PM contracts reduce total repair costs by 30-50% compared to reactive-only maintenance. Benefits include: reduced emergency repair calls (the most expensive type), extended equipment lifespan, maintained food safety compliance, priority scheduling for PM customers, and detailed maintenance records for health inspections. The ROI is especially strong for high-volume operations where any downtime is costly.

Common causes include: faulty igniter or ignition module, failed heating element (electric ovens), thermostat or temperature probe failure, gas valve issues, or clogged burner ports. Start by checking error codes on the control panel if equipped. If the oven lights but doesn't reach temperature, the thermostat or temperature probe is often the culprit. A certified technician can diagnose the root cause quickly.

1) Call an emergency refrigeration technician immediately. 2) Take and document temperature readings. 3) Move the most temperature-sensitive items (proteins, dairy) to alternate refrigeration first. 4) Contact your health department if temperatures approach 40°F+ — they can advise on food safety decisions. 5) Document all food temps for insurance claims. 6) Consider dry ice or portable refrigeration units for critical inventory. 7) Alert your supplier you may need emergency replacement products.