Equipment Maintenance
Tuesday, September 14, 2010

You've ordered it, installed it, and learned how to work it. Now you've got to maintain that piece of equipment in top shape, or your investment won't pay off over the long haul. Most restaurants are filled with so a lot gear, created by so many producers, that upkeep needs are simple to neglect. Nearly each seasoned food service operator can cite instances in which a well-paid technician was known as out for nothing. The "big problem" was a circuit breaker that was tripped and not reset; a pilot light that had blown out; an appliance that didn't work simply because it got as well wet or as well dirty; or (perhaps most embarrassing) an appliance that wasn't plugged in. How frustrating-and how expensive.

Let's introduce the fine art of preventive upkeep, or anticipating trouble. It is the very best way to control service costs and to assure every item of equipment a full, useful life. Think of it like servicing your car. Should you spend all that money on the initial buy but never change the oil or rotate the tires, you're asking for trouble. The tasks will vary according to the age, size, and kind of gear, but all facilities ought to have a preventive upkeep schedule. Let's now prepare a master checklist of each item of electrical equipment in your building, including its location and model numbers or identification numbers. Expand the items on this list to include gas-powered, steam-powered, or battery-powered gear, and you'll have a complete assistance list. Make the list into a master upkeep schedule by looking through the assistance manuals and jotting down the maintenance requirements of each item. You'll find most can be scheduled on a calendar, by day or week. Make certain to allot a particular number of hours for upkeep and specify who will do it.

Today's computer software makes it easy to keep on the internet records, but it's Some owner/operators maintain simple index card files, with one card for each piece of gear. This gear information card can be in any format you choose, but it ought to contain all the technical details about the piece, from serial number, to date of buy, to manufacturer's Web site and phone and fax numbers. A separate on the internet record or card file can list the itemized history of every item of gear: when it was serviced and by whom; for what difficulties or symptoms; what was done; and how much it cost. Once your upkeep records are organized, keeping them current will save you much time and hassle if something goes wrong with equipment. These records will also be invaluable for the other critical kind of equipment upkeep, which is troubleshooting.

With most types of gear, there is a prescribed series of steps to follow to diagnose a problem. The dealer, manufacturer's representative, or assistance technician frequently will be willing to show someone on your staff what to look for if there's an equipment malfunction. Troubleshooting will help the repair person arrive using the accurate components the very first time out, saving you labor costs or the price of an additional service call. Even the best-maintained kitchen equipment occasionally will require service, merely simply because components do not last forever and eventually wear out. If you have the accurate replacement components on hand, you might be able to do the job yourself. One idea is to buy replacement components at the same time you purchase the item of gear. You're a lot more likely to get a good deal on them, since you are already making the big-ticket buy at the same time. For many years, a debate has ranged among equipment suppliers regarding the use of original gear manufacturers' (OEM) parts versus generic (and in most cases, less costly) alternatives. OEM parts are built to equipment manufacturer's specifications. Before you purchase generic, consider these factors: Installing a generic replacement component most likely will void the gear warranty. The use of a generic replacement might modify the original design just enough to improve its fire risk when appliances have thermostats or electric elements.

A generic part might not perform the exact same way as an OEM component does. For critical tasks like holding foods at particular temperatures, this might be a problem. The durability of the appliance may be compromised with the addition of a component that was not specified by the manufacturer, causing other components to fail sooner. A generic part might require the equipment to use a lot more energy. Proponents of utilizing generic components say numerous OEM parts are created from the same components as generics, all bought from the exact same original component manufacturers (OCMs) and that the OEM seller is simply a middleman who marks up the cost from the part. In some cases, this most likely is true. A good rule of thumb is really a compromise: Buy items that don't affect the inner workings of a item of gear (fryer baskets, oven racks, gaskets, springs, cast-iron grates, etc.) as generics; but purchase something that's utilized in a motor, cooling, or heating device from an OEM source.helpful to have hard-copy backups.

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Posted byJessica at 5:40 AM  

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