Imagine the frustration when a piece of machinery breaks down, bringing your whole production to a standstill. The panic kicks in, and instinctively, you reach for the phone to call for help (hopefully it's us).
Keep your foodservice equipment running smoothly with these practical checks before calling for a service technician:
1. Check the basics first
Always confirm your equipment has proper power, gas, and water connections. Many commercial kitchen equipment issues are caused by something simple—like a tripped circuit breaker, an unplugged cord, or a shut-off valve. Double-check your mains supply to avoid unnecessary downtime or call-out fees.
2. Read the manual (yes, really!)
Nobody likes reading the manual — but don’t skip it! It’s often the quickest way to solve issues with your commercial kitchen equipment. You’ll find error codes, warning lights, and step-by-step solutions specific to your machine, plus important safety information to keep things running smoothly.
3. Give it a deep clean
This is a biggie, and one we come across a lot! Built-up grease, crumbs, or debris can cause all sorts of problems for foodservice equipment. Taking the time to deep clean your oven, mixer, dishwasher, or fridge can restore performance and even prevent bigger issues down the track.
4. Define & record the problem
Be specific when explaining your issue. Knowing exactly what the machine is doing (or not doing) could help us assist you over the phone, potentially saving you a call-out.
Record the make, model, and serial number of the equipment. If you’re unsure, take a clear photo of the data plate or machine — this can help the technician identify it correctly and bring the right tools or parts. Having these details ready saves time and keeps your commercial kitchen running efficiently.
5. Prepare for the technician
Make sure the area around your foodservice equipment is clear so your technician has safe and easy access. Remove any trays, boxes, or clutter that could get in the way. If your unit needs to be moved or replaced, measure doorways, bench spaces, and service connections in advance — especially for larger items like mixers, combi ovens, underbench fridges, or display units.