Preventive Maintenance in Houston

Planned preventive maintenance programs to maximize equipment uptime and lifespan. Connect with 512+ verified kitchen equipment technicians in Houston for expert preventive maintenance.

Find Preventive Maintenance Pros

$200 - $5,000

About Preventive Maintenance

Preventive maintenance is the most cost-effective way to protect your commercial kitchen equipment investment. A well-maintained kitchen experiences fewer emergency breakdowns, longer equipment lifespans, and lower total operating costs. Our certified technicians design and execute customized PM programs for restaurants, hotels, schools, and healthcare facilities. Maintenance programs typically cover all commercial kitchen equipment on a scheduled basis: daily, monthly, quarterly, and annual services tailored to each piece of equipment. We provide detailed service reports, maintenance logs, and recommendations for equipment approaching end-of-life to support capital planning.

Benefits of Professional Preventive Maintenance

Reduces emergency repair costs by 30-50%

Extends equipment lifespan significantly

Maintains food safety compliance

Prioritizes scheduling for PM customers

Detailed maintenance documentation

Capital planning support

Common Preventive Maintenance Issues We Solve

Unplanned equipment failures during service

Premature equipment wear from neglect

Health code violations from unmaintained equipment

High energy costs from inefficient equipment

Voided warranties from lack of maintenance

Our Preventive Maintenance Process

Equipment inventory and assessment

Custom PM schedule development

Scheduled service visits

Comprehensive equipment inspection

Cleaning and adjustments

Parts replacement (wear items)

Documentation and reporting

When to Call for Preventive Maintenance

Setting up maintenance for a new restaurant
After repeated equipment failures
Before health inspection cycles
When opening additional locations
Equipment approaching end of warranty

Preventive Maintenance FAQs

What constitutes a commercial kitchen equipment emergency?

Kitchen equipment emergencies include: walk-in cooler/freezer temperature rising (food inventory at risk), gas leak or smell, fire suppression system discharge, electrical sparks or burning smells, complete loss of cooking equipment during service hours, dishwasher failure during a busy shift, or any situation creating an immediate food safety risk. These situations require immediate professional attention and may require temporary closure.

How often is exhaust hood cleaning required by NFPA 96?

NFPA 96 (Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations) requires cleaning frequency based on cooking volume: monthly for solid fuel cooking (wood, charcoal); quarterly for high-volume cooking (24-hour operations, charbroiling); semi-annually for moderate-volume cooking; and annually for low-volume cooking (pizzerias, churches, seasonal businesses). Your local fire marshal may have additional requirements. Failure to comply can void your fire suppression system coverage.