SERVICE AND MAINTENANCE
Operators would be well-advised to use only authorised engineers and original parts when maintaining their critical kit
The genuine article F
or regular servicing, a Planned Preventa- tive Maintenance (PPM) contract is the ideal: it’s designed to keep equipment in
optimum condition by sorting any problems before they get critical. It also minimises down- time, because equipment is much less likely to break down when it is looked after properly. The initial cost of an appliance is about 15%
of its lifetime cost – most of the rest is made up of running costs, including energy consump- tion. Which is another reason why a PPM is so important: as well as keeping the equipment safe, it ensures it’s working at optimum effi- ciency, and thus minimises running costs. A competent service engineer will need
a variety of qualifications, certificates and skills to work on catering equipment, so be sure to use a professional, qualified service provider. If in doubt, ask about their accred- itation. For example, the CESA Service Pro- vider Accreditation Scheme is designed to give caterers in every sector, big and small, an easy way to find reliable, professional and cost-effective service providers. All service companies in CESA’s scheme have to comply with agreed criteria and standards. There’s a big issue in the spare parts market
about generic spares (made by a third party) versus those from original equipment manu- facturer, or OEM. The main reason for fitting
L | The Caterer | 15 November 2019
a generic component is price – it’s usually the cheaper option. But one of the main reasons for fitting a OEM component is that you can be sure it will function efficiently and to the original parameters, as per the manufacturer’s original design. Fitting a generic part might compromise efficiency and increase running costs, negating any short-term price advantage. You can protect your investment by under- standing the role that a spare part has in relation to the equipment’s performance. The bottom line is that the functionality of a generic spare part may differ from that of an OEM part, which could impact on its perfor- mance. Make sure the part your engineer is fitting is fit for purpose.
SUSTAINABILITY TIPS ● Clean equipment correctly to keep it running efficiently. Always refer to a machine’s operation manual for best prac- tice and specific instructions.
● Scheduling routine maintenance to mid- week reduces the chance of disruption dur- ing busy service times. Be sure to allocate routine checks for easily overlooked items, such as door seals, filters and thermostats.
● Service your kitchen equipment in line with the manufacturers’ guidelines: this will main- tain your warranty. Keep your service and maintenance records to prove compliance.
● Ensure staff are trained on how to operate, clean and identify faults on appliances.
● Respond to self-diagnostic warnings instantly: this could allow faults to be spot- ted and repaired before a breakdown.
● Connectivity (central monitoring of equip- ment via the internet) offers major bonuses in terms of servicing and ensuring equip- ment is operating efficiently.
● Monitor running costs of all your equip- ment. Sooner or later, as it gets older, the increased running and servicing costs of an old unit will make it worth replacing. When weighing things up, bear in mind that a modern appliance should be more energy efficient than the old one.
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