Extra Appliance Repair

A comprehensive PM program should include: scheduled inspections at manufacturer-recommended intervals, cleaning of condenser coils and filters, calibration of temperature controls, inspection and testing of safety systems, lubrication of moving parts, replacement of wear items (gaskets, filters, belts), refrigerant level checks, combustion analysis for gas equipment, and detailed documentation for each visit. Avoid programs that are just a visual inspection without hands-on service.

Commercial kitchen equipment lifespans vary: commercial ovens 15-20 years, fryers 10-15 years, refrigeration equipment 10-15 years, ice machines 7-10 years, dishwashers 10-15 years, steam tables 10-15 years. Regular preventive maintenance significantly extends equipment life. Equipment that is properly maintained often outlasts these averages by 5+ years.

Commercial fryer safety checks include: verifying hi-limit switch operation, checking thermostat accuracy, inspecting gas connections and pressure (gas fryers), testing electrical connections (electric fryers), checking oil filtration system function, inspecting drain valve operation, verifying fire suppression system compatibility, and checking for oil leaks. Safety checks should be performed by a certified technician at every service visit.