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Sunday, 26 January 2014 10:01

Service and Maintenance of Commercial Kitchen Equipment

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"An ounce of prevention is worth a pound of cure." That’s especially true with foodservice equipment.


Regularly scheduled proactive maintenance visits help keep your equipment running right, which helps you save money, improve productivity and extend equipment life.


At the Kitchen Hub we offer service and maintenance of your food service equipment. This is normally in the form of an Annual Maintenance Contract signed between us and your establishment. 

Minimize Costly Equipment Downtime with Preventive Maintenance

 Those who own or manage restaurants already know that equipment downtime is one of the greatest threats to their operations. Equipment downtime can create major service disruptions which can result in financial loss and damage to their hard-earned reputations. 

Depending on the severity of the equipment repair and parts availability, foodservice equipment could be offline from a few hours to a few days, and unplanned repair costs can escalate quickly.

For example, when a dishwasher breaks down, a manager might have to pull additional employees from their assigned responsibilities (or call other employees in for the day) in order to wash ware in a three-compartment sink. This workaround might lead to additional employee hours, increased disposable costs due to not being able to clean ware quickly enough, lost productivity as a result of diverting employees from other tasks, as well as increased water consumption and cost from using a less efficient means to clean ware. 

However there are two actions restaurant managers can take to significantly minimize unplanned equipment downtime. Properly maintaining and inspecting all foodservice equipment is critical.

Properly Maintaining Equipment

Preventive maintenance extends equipment life reducing the total cost of ownership and increases resale value. Properly maintaining equipment also means better food quality, more efficient equipment, reduced labor costs and higher customer satisfaction.

Restaurant operators can follow several simple procedures to keep equipment up and running efficiently including

ü  Inspecting parts for wear

ü  Checking the tension of belts and chains and adjusting as necessary

ü  Cleaning and lubricating selected components

ü  Inspecting equipment for obstructions and blockages

ü  Checking for leaks

ü  Changing or refilling oil and grease to appropriate levels

ü  Developing and adhering to a preventive maintenance schedule ensures routine tasks are performed on time and aren’t neglected.

What is Preventive Maintenance for your Commercial Kitchen and Exhaust System?

Preventive maintenance consists of planned maintenance tasks that are intended to prevent issues from developing into serious problems. With regular maintenance from The Kitchen Hub our technicians will visit your business on a regular basis. During these visits they will thoroughly inspect, clean and repair every component of your kitchen. Preventive maintenance includes, but is not limited to:





ü  Check & record pressures

ü  Lubricate as necessary

ü  Inspect doors

ü  Inspect safety controls

ü  Inspect fan assembly

ü  Check lights

ü  Inspect & clean burners

ü  Inspect & clean pilots

ü  Inspect electrical connections

ü  Check & calibrate T–stat


ü  Inspect motors

ü  Inspect stones

ü  Inspect flues

ü  Inspect bushings

ü  Inspect for vibration

ü  Check water filters

ü  Clean condensers & coils

ü  Inspect Gaskets

ü  Check for leaks

ü  Check & clean drains


Benefits of Preventive Maintenance

With all the use that your restaurant or commercial kitchen gets, its equipment is likely to develop small problems. During regular maintenance visits, our technicians will inspect every aspect of your equipment in search of those issues. They will detect them and then repair them. This offers you several benefits:

§ Reduced repairs

Repairs are often caused by small problems that develop into larger ones. By catching those small problems before they grow you might be able to reduce the need for costly repairs.

§ Greater efficiency

The small problems that develop with use can slow down your equipment. By regularly cleaning and repairing your equipment you might be able to increase its efficiency.

§ More consistent

In the foodservice industry having consistent equipment is key to your success. If your equipment goes in and out of operation it won’t look good for your business. Keep your appliances working well with regular maintenance?

§ Extended life

We often get called to replace an oven or a dishwasher that slowly deteriorated because of lack of maintenance. By regularly cleaning and repairing your equipment it might be able to keep it working for longer.

§ Increased productivity

When your employees have consistent and efficient equipment it will allow them to be more productive.

§ Reduced utility cost

With efficient equipment, you probably won’t need to use as much energy to run those appliances. This could be able to reduce your energy usage.


§ Budget maintenance

You can’t plan for repairs. If they aren’t in your budget it could cause serious problems for your business. But regular maintenance can be fit into your budget so that you can plan for it.

 § Planned downtime

Finally, you’ll be able to plan your downtime. With a sudden repair need, you’ll have to scramble to figure out how to keep running your business while you wait for repairs. With regular maintenance, you can plan for the downtime.

Preventive maintenance lets you schedule your food equipment service and repairs, instead of waiting until something breaks and calling us.  Preventive maintenance costs less and minimizes downtime.


The Kitchen Hub offers preventive maintenance on the following:


  • Food preparation and production equipment
  • Drinks dispensing equipment
  • Display cabinets
  • Dish- and ware-washing equipment
  • Refrigeration and chilling equipment
  • Air conditioning and canopies
  • Gas and electrical systems
  • Foodservice environment fixtures and fittings


Please note

All manufacturers encourage regular servicing to ensure that equipment stays safe and efficient. It’s wise advice. Ignoring recommended service intervals increases the risk not just of breakdown but of accidents, declining quality and higher running costs. It may also invalidate warranties and make eventual repair more expensive than it need be.

That’s all a powerful argument for engaging The Kitchen Hub to keep everything in peak condition and safeguard your investment in essential equipment and systems.


Contact us on This email address is being protected from spambots. You need JavaScript enabled to view it.  and we’ll customize a program to fit your food service equipment.

Last modified on Monday, 22 October 2018 12:53


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