Commercial kitchen equipment works harder than almost anything else in a building, and when it breaks during service the cost goes well beyond the repair bill. Most failures start with small, neglected basics that a simple routine would have caught.
Daily: wipe down door gaskets on coolers and prep tables, keep condenser grilles clear of boxes and debris, and check that refrigerated units are holding the right temperature. Weekly: check gaskets for tears, look for ice buildup, and listen for fans or motors that sound different.
Monthly or quarterly, depending on how greasy the kitchen is: clean condenser coils on refrigerated equipment. Dirty coils are one of the most common causes of refrigeration failures, because the compressor has to work harder and hotter to reject heat.
For everything the staff can't check themselves, a scheduled maintenance visit covers controls, thermostats, refrigerant charge, and electrical components. We offer maintenance for restaurants and food businesses across the southwest suburbs, scheduled around your service hours.