There are several ways you can help your clients extend the life of their equipment and make energy-efficient improvements that contribute to higher profits and benefit the environment as well. Advise your clients to establish and follow a preventive maintenance schedule. Preventive maintenance results in longer-lasting equipment and greater operational efficiency.

“Foodservice operations spend a significant amount to stock their kitchens with the best equipment possible, and it’s important to keep that equipment running efficiently,” says Blake Heim, director of marketing for Hobart Service. “Minimizing equipment life-cycle costs and adhering to proper maintenance procedures prevent downtime and save on energy costs.”

Ensure your clients perform—or use a third party to perform—regularly scheduled basic maintenance tasks such as inspections, adjustments, cleaning and lubrications. Those handling such tasks should pay special attention to:

• Thermostat controls: Check and recalibrate thermostats and control systems to ensure ovens are cooking at the right temperature.
• Refrigerator condenser coils: These coils should be checked to ensure dust or grime doesn’t build up on the fins or block airflow across the coils.
• Control panels: Repair broken control panels on ovens, steamers and other appliances.
• Leaks: Check for oil, gas, water or grease leaks.
• Pilot flames: Check and adjust pilot flames to make sure they are bullet-shaped and mostly blue to ensure the pilot light isn’t over-fired.
• Gaskets: Immediately replacing loose or torn gaskets will maximize cooking efficiency and keeps utility bills in check.

Don’t Overlook Water Quality
Water quality can have a drastic impact on water-fed foodservice equipment. Warewashers, steamers, combi ovens and proofers should be de-limed on a regular basis to eliminate hard water buildup. Lime deposits can reduce equipment efficiency and, if left unchecked, can shorten equipment life.

“De-liming procedures vary,” explains Heim. “Some equipment can be de-limed by simply adding de-liming agents directly to the equipment, whereas others may require manual hand scraping to remove mineral deposits.”

Water quality plays a significant role in mineral deposit buildup. Remind your clients that water-fed equipment should be de-limed on a regular basis or when signs of lime deposits (a white, chalky substance) are visible.

Click here for more information on how to establish a preventive maintenance program or to learn about Hobart’s preventive maintenance programs.

Click here if you have any questions concerning this story or need additional product support from the Hobart Consultant Services Group.