Proper dishwashing is an essential part of providing top service. You need your dishes sparkling clean, fully sanitized and done in time to keep service running smoothly. Problems in any of these areas may not only upset your customers but actually make them sick, with the resultant risk of facing legal issues.
The Difference Between Planned and Preventative Maintenance
Do you think the terms planned maintenance and preventative maintenance can be used interchangeably? Think again. These phrases might seem like synonyms but for commercial appliance service companies, their meanings couldn’t be more different. Technicians who repair food service equipment use planned maintenance to keep machinery from failing prematurely. Preventative maintenance, on the other hand, is a misleading phrase that indicates maintenance can prevent equipment from breaking down.
An Electrical Primer for Buying Commercial Appliances
A moderate amount of knowledge is always a good thing, and this is certainly the case when it comes to commercial appliances. The more the people that work with the potent stoves learn the more likely they are able to use the machines to the best advantage. Moreover, since these stoves have a lot of energy coursing through them it is also a safety issue for everyone that comes near them. At CASCO, our 50 years in the commercial repair business for restaurants has taught us the value of knowing the capabilities and limits of restaurant equipment.
Maintenance Tips for Commercial Refrigeration
There’s nothing worse than a commercial refrigeration breakdown during a dinner service. It puts your customers at risk. Your kitchen team’s production slows down. Getting refrigeration repair takes time and can potentially shut you down longer. The best way to avoid a major failure of your commercial equipment is to perform preventative maintenance. You’ll prevent many major problems, reduce your utility costs and extend the life of your equipment.
Making Sense of OEM, OCM and Aftermarket Parts
Commercial kitchens work like fine-tuned machines, and it only takes one malfunctioning component to grind the entire food preparation process to a halt. Lost time can seriously impact your restaurant’s bottom line, which is why it’s important to get any broken appliances or other equipment up and running as quickly as possible. When arranging commercial appliance service in Santa Rosa, you might hear terms such as OEM, OCM and aftermarket to refer to parts used by service technicians, but what do they mean? Here’s a brief overview of each part classification so you can make an informed decision.