MAINTENANCE PLAN

Preventive maintenance for restaurant equipment is a crucial aspect of ensuring the smooth operation and longevity of restaurant equipment. This proactive approach can be planned quarterly, semi-yearly, or yearly and is generally done on a single and specific piece of equipment. By implementing regular maintenance tasks, potential issues can be identified and addressed before they escalate into costly breakdowns or disruptions to daily operations. It involves regular cleaning, rigorous inspections, and servicing.

The goal of a scheduled maintenance is to provide regular and timely service for all serviced equipment in the restaurant’s kitchen. This type of maintenance can be scheduled for an entire 12 months and focuses on several pieces of equipment in the restaurant. With high kitchen demands, a restaurant equipment may easily wear and tear easily each day. Scheduled maintenance is performed at predetermined intervals, regardless of the equipment’s current condition. This means that possible breakdowns are easily avoided, and downtimes are close to none. A scheduled maintenance focuses on maintaining an equipment’s performance, compliance, and safety.