Houston Amana Repair

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.

Most commercial kitchen equipment installations require permits: gas appliance permits for any gas connection work, electrical permits for new circuits or panel changes, plumbing permits for water and drain connections, and health department approval for new food service operations or major renovations. Requirements vary by jurisdiction — your installer should know local requirements. Operating without required permits can result in fines and forced closure during inspections.

Installation time varies significantly: single appliance with existing connections 2-4 hours; single appliance requiring new utility connections 4-8 hours; full kitchen buildout 1-3 weeks depending on scope, permit timelines, and contractor scheduling. Work with your installer to create a realistic timeline that accounts for utility work, inspections, and health department walkthroughs before opening.