Handy's Home Service

Preventive maintenance frequency depends on the equipment and usage volume. As a general guideline: fryers and ovens should be inspected every 3-6 months; refrigeration equipment annually or semi-annually; ice machines every 6 months (including cleaning and sanitizing); exhaust hoods quarterly to semi-annually per NFPA 96; and dishwashers quarterly. High-volume operations benefit from more frequent service intervals.

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.

Ice quality issues often indicate water system or refrigeration problems: cloudy ice suggests poor water quality or mineral content; soft ice indicates inadequate freeze cycle time or refrigerant issues; small or misshapen cubes typically point to low water flow, scale buildup on evaporator plates, or refrigerant problems. All of these issues affect the safety and quality of ice used in beverages and food service.