Quality Home Furnishing Center

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.

High-temperature commercial dishwashers must reach 180°F (82°C) at the final rinse to achieve proper sanitization per NSF and health department standards. Low-temperature chemical sanitizing machines must maintain proper chemical concentrations (chlorine, iodine, or quaternary). If your high-temp machine isn't reaching 180°F, it's not properly sanitizing and may fail health inspection. Call a technician immediately.

Chemical dispensing problems are typically caused by: clogged or faulty chemical pumps, incorrect dilution ratios, empty chemical containers, broken injection lines, or control board issues. In low-temperature machines, proper chemical concentration is essential for sanitization — test strips should verify concentration after every repair. Many chemical distributors offer free testing; alternatively, a technician can verify and repair the dispensing system.