Hello fellow RFMA members,
Today's post concerns hot side PM's in the restaurant. Most companies have PM (preventative maintenance) contracts or agreements in place for their HVAC/R, fire suppression, trap pumping, hood cleaning, etc. One area that seems to be neglected is having regular scheduled PM's for the hot side cooking equipment. Restaurants with broilers, fryers, ovens, ranges, and other gas (or propane) cooking equipment need timely PM's also. Proper PM's will minimize failures, produce even cooking temperatures, save energy, and extend the overall equipment life. The cost of a PM program will more than pay for itself over time by reducing repairs while maintaining top operating efficiency. PM's will normally catch minor malfunctions or worn out parts before they cause a breakdown. Some minor maintenance and/or daily cleaning can be done by store personal but it's recommended to use professional contractors. Generally, the following items will be completed during a normal visit:
- Inspect electrical connections and components
- Inspect gas service and components
- Check pump operations (fryers)
- Check ignition systems and components
- Check/calibrate thermostat settings
- Check operation controls
- Run thru normal operations
- Check frypot conditions
- Clean burner orifices
- Change/clean filters as needed
- Check overall condition of the equipment cabinet, operating surfaces, vents, etc.
The required PM frequency is normally every six (6) months but it is recommended to check with the equipment manufacturer for their policies. RFMA has numerous contractors that perform this service. Check them out. As always, if you have any questions, do not hesitate to contact me.
Dover and out.