Paragon Plumbing Irvine

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.

Commercial ice machines should be professionally cleaned and sanitized every 6 months at minimum, or more frequently in hard water areas. The FDA Food Code requires ice machines to be clean and sanitized to prevent mold, slime, and bacterial growth. Between professional cleanings, staff should clean the exterior, ice bin, and scoop holder regularly. Many operators who skip cleaning face costly repairs from scale buildup and potential health code violations.

CFESA (Commercial Food Equipment Service Association) certification is the industry standard for commercial kitchen equipment technicians. Certified technicians have passed rigorous examinations on electrical, refrigeration, and gas systems. When you hire a CFESA-certified tech, you can trust they have the knowledge to properly diagnose and repair commercial kitchen equipment safely and effectively.