Commercial kitchen equipment should be serviced regularly to ensure optimal performance and longevity. Preventive maintenance is much cheaper in the long run than replacing equipment when it fails due to user-error. Regular servicing helps prevent unexpected breakdowns, ensures safety, and maintains compliance with health regulations. We recommend the following:
Refrigeration: Clean Filter Monthly for smaller cafes, clean weekly for higher volume
Gas cooking: Clean daily, have serviced at least every six months
Combi Ovens: Clean daily at the end of service, have professionally serviced at least every six months
Dishwashers: Clean weekly, check filter and drain for blockages each week & have serviced at least every six months