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ASCM-Kitchenpro offers restaurant equipment maintenance and emergency repair services for businesses all around Singapore. Our team is ready 24/7 to work hard and get your restaurant appliances in their best condition. Contact ASCM-Kitchenpro at 65 8699 8948
Signs You Might Need Commercial Freezer Repair
If part of your profits in business is dependent on the functionality of your walk in freezer, it is crucial to ensure that it is at peak performance at all times. This means that you need to continually inspect it for any issues and stay ahead of any problems that might affect its delivery. Most of the warning signs you come across are indicators of larger issues. Prompt commercial freezer repair makes the difference between handling it or having to lose money and time later.
Things to Look-out for In Freezers That Might Require Commercial Freezer Repair
You might miss a thing or two, due to the numerous obligations in business. However, it is crucial to keep an eye out for the following signs in a freezer that warrant contacting a commercial freezer repair company.
Inconsistent Temperature
The sole purpose of a freezer is to reach and maintain low temperatures. Once you notice an inconsistency in the temperature, it might mean that the motor is having a functional problem. Commit to monitoring the temperature routinely. With modern appliances, you need to observe the sensors.
Strange Noises
During hot seasons, your motor works extra hard to ensure low temperature. At times, this leads to slight buzzing and humming. If there is noise throughout, despite the weather, you need to get it checked. When it takes more effort for the freezer to function, you end up incurring more costs in electricity bills.
Odor
If you do not fix the issue causing water pooling, you will end up with mold and mildew, which have an unpleasant, faint smell. While it is easy to ignore this, there are foul odors that might result from a leaking cooler. Also, the improper functioning of the freezer might lead to defrosting and warm food. This leads to huge losses and bad smells.
Frost Buildup
Frost is good if it is forming in the correct areas. Once you realize that there is an unusual formation, it means there is a problem. This could range from improper cooling, warm, and humid air getting in, which can be a result of a damaged door. This leads to increased effort in maintaining temperature, which increases the cost of running the appliance.
You can extend the life of your commercial equipment and reduce service calls by performing preventative maintenance on a daily, weekly, and monthly basis. You'll also find that keeping up with a regular schedule to remove grease and buildup from your equipment will make cleaning and sanitizing your kitchen much easier. We always advise that you follow your manufacturer's specific guidelines for maintenance and cleaning, but we've created a checklist to help keep you on track.
Refrigerator Maintenance
You already know that your reach-in refrigeration units are essential to the daily operations of your kitchen. If you takes steps to properly maintain your commercial refrigerator, you can ensure many years of uninterrupted use. Make sure you review and follow all manufacturer guidelines on cleaning and maintenance. You may need to consult a certified professional to perform some of the more technical tasks below:
Daily
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Make sure temperature reading is at 40 degrees Fahrenheit or below
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Wipe down shelves and interiors
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Wipe down gasket with approved cleaner
Monthly
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Inspect gaskets for any tears
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Clean condenser and evaporator coils
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Clean fan blades
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Inspect compressor operation
Quarterly
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Check refrigerant levels
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Test temperature controls
Griddle and Range Top Maintenance
Cleaning your flat top griddle and charbroiler on a daily basis not only keeps grease buildup from getting out of control, but it also ensures that your foods taste great. Flavor transfer from stale grease is a quick way to ruin your dishes. It's also a fire hazard that can be easily prevented with daily maintenance. As always, follow the manufacturer guidelines in your owner's manual before performing griddle maintenance.
Daily
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Clean flat top griddle plate or charbroiler grates
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Season cooking surface if necessary
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Empty and clean grease cup or waste drawer
Monthly
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Inspect and calibrate thermostat
Quarterly
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Perform a visual inspection of the unit
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Check cooking surface for cracks or signs of stress
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Inspect and replace worn knobs or controls
Ice Machine Maintenance
Neglecting to clean and sanitize your ice machine regularly can lead to a failed health inspection. It's not uncommon for operators to forget that ice is considered a food, and any surface, bin, or scoop that touches ice should be treated as a food-contact surface. Before following our tips for cleaning, make sure you are using approved chemicals:
Daily
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Check temperature settings
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Make sure ice maker is producing ice
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Check drain pipes to make sure they are free of debris
Weekly
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Clean ice machine exterior
Semi-Annually
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Clean and sanitize interior bin
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Clean condenser
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Replace water filtration cartridges
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Clean or replace air filters
Fryer Maintenance
Your deep fryer is a perfect example of how regular equipment maintenance can actually improve your product. It's essential to develop an oil filtration and replacement schedule so that your fried foods taste fresh and crispy with no flavor transfer. Our guidelines are a general recommendation and could vary depending on how often you use your fryer and the amount of product you sell each day:
Daily
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Wipe down fryer exterior
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Clean fryer baskets
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Filter the oil
Weekly
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Replace filter oil
Monthly
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Pull fryer out from the wall and clean surrounding area
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Inspect pilot light
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Check o-rings and drain pain connection
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Clean blower and air vents
Quarterly
Walk-In Maintenance
Turning off the interior lights of your walk-in coolers and freezers is one of the simplest things you can do to save energy and keep your unit from overworking the compressor. When the lights are left on overnight, they heat up the interior and the unit must compensate for the rising temperature. It's also important not to overfill your walk-in and always keep the aisles clear. Consult your equipment manual for specific maintenance protocols but use the following steps as a guideline:
Shop All Walk-In Refrigerators
Daily
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Turn off all interior lights at closing
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Check temperature settings
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Make sure aisles are clear and cooler isn't overloaded
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Sweep floors and clean up any spills immediately
Weekly
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Wipe down shelves and interiors
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Inspect and clean gaskets with an approved cleaner
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Check doors and hinges to make sure they are properly aligned
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Inspect door sweep for tears
Quarterly
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Inspect wall and door panels for loose caulking
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Clean condenser and evaporator coils
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Clean fan blades
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Check refrigerant levels
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Inspect compressor operation
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Calibrate thermometers
Yearly
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Clean and inspect freezer drain lines
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Hire electrician to inspect electrical connections
Combi Oven Maintenance
Because your combi oven relies on steam to cook foods, you'll need to perform regular deliming maintenance to prevent scale buildup. Thankfully, many combi ovens include an automatic cleaning feature that can be performed with the touch of a button. When your combi program alerts you that it's time for a cleaning cycle, you should begin one as soon as possible. Your equipment manual will contain more detailed information on the types of cleaning cycles your combi oven requires.
Daily
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Clean racks and interiors
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Remove and clean drip tray
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Clean and sanitize food probe
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Wipe down door gasket with approved cleaner
Monthly
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Delime the steam generator
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Remove and clean air filters
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Inspect drain lines
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Check door gasket for tears
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Inspect door hinges for signs of wear
Annually
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Test and recalibrate thermostat
Convection Oven Maintenance
Convection ovens require little in the way of maintenance but benefit greatly from a regular cleaning schedule. Removing grease on a daily basis prevents buildup from becoming a problem. Make sure to use approved cleaners for the interior and exterior of the oven and follow your manual's cleaning instructions.
Daily
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Clean racks and interiors
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Remove and clean drip tray
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Wipe down door gasket with approved cleaner
Monthly
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Clean fan blade and housing
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Inspect and clean air intake vent
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Inspect and clean flue
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Check door gasket for tears
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Inspect door hinges for signs of wear
Annually
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Test and recalibrate thermostat
Dishmachine Maintenance
Rinsing food scraps from soiled dishes prior to placing them in the dishmachine will help to keep the interior of your unit clean and prevent greasy residue from clinging to your clean dishes. Daily cleaning will be much easier and you won't need to empty the scrap basket or filter as often. Another way to prevent bacteria growth inside your dishmachine is to leave it open to air dry every night.
Daily
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Empty scrap basket
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Check detergent, sanitizer, and rinse aid levels
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Inspect rinse arm nozzles for clogs
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Leave dishwasher open to air dry overnight
Weekly
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Test water temperature and rinse pressure
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Delime interior
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Inspect drain lines to make sure they are clear
Annually
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Hire a certified technician to do a full inspection
Stand Mixer Maintenance
To avoid possible injuries, always make sure to unplug your mixer before daily cleaning. Pay special attention to the areas where batter will often splatter and harden, like the attachment hub and gear shaft. Hand dry or air dry any removable parts before reassembling the mixer.
Daily
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Clean and dry mixer attachments, shield, and bowl
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Wipe down shaft, motor head, and attachment hub
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Remove any debris from air vents
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Wipe down mixer body and dry with a soft towel
Monthly
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Check lubricants and apply as needed
Soda Dispenser Maintenance
Daily cleaning is essential for your soda and beverage dispensers. Syrup that collects in the nozzles or soda lines can become a breeding ground for mold and bacteria. To encourage daily cleaning, make sure to train your staff to disassemble the machine nozzles. It's also helpful to post step-by-step instructions near your machines.
Daily
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Remove nozzles for cleaning and sanitizing
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Remove and clean drip tray
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Clean underside of dispensing valves
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Empty all ice from drop-in ice bin
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Clean and sanitize bin and ice chute
Weekly
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Disconnect syrup lines and soak connectors
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Let connectors air dry before reconnecting
Monthly
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Empty ice from top loading ice bin
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Clean and sanitize bin and ice chute
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Clean condenser
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Check and replace water filters
Use this checklist as a general guide to schedule preventative maintenance, but always follow the guidelines set forth by the manufacturer. Consult the manual that came with your equipment for specific cleaning instructions and safety warnings. Also, remember that some maintenance must be performed by a certified technician, especially if it involves electrical components. Attempting to perform technical repairs on your own could void your warranty.
Easy Restaurant Equipment Repair and Maintenance
Most repairs to commercial restaurant equipment should be performed by trained professionals, but there are some simple maintenance tasks you can do on your own that will help to extend the life of your equipment. Avoiding service calls and equipment break downs will save you money and time, allowing you to focus on your daily tasks.
Gaskets and Seals
Gaskets are used to create a tight seal on the doors of your refrigeration equipment. Over time, they become worn and lose their ability to make an air-tight seal. Many restaurant chains pay for a service to have their gaskets changed out regularly, but if you only have a few pieces of equipment, you can save money by doing the maintenance yourself.
Check your gaskets for cracks or tears on a weekly basis. To find the right replacement gasket for your unit, consult the parts diagram or manual that came with your equipment, check the WebstaurantStore website, or contact our Customer Solutions team.
Condenser Coils
The condenser coils on your refrigeration equipment collect dust and debris, especially if the condenser system is located near the floor. One of the main functions of the condenser is to remove heat from the refrigeration system. If you've ever noticed how warm it is near the compressor of your refrigerator, this is due to the fans that blow out the heat removed by the condenser.
If the condenser becomes clogged, there is nowhere for the heat to go and it can damage the system. This is probably the number one reason for refrigeration maintenance calls. You can prevent this by cleaning your coils on a regular basis. Just make sure to unplug your unit first!
Water Filters
Any commercial equipment that requires a water hook up needs to have water filter in place. Unfiltered water contains lime and scale that will build up inside the interior parts of your equipment over time, causing major damage and resulting in expensive maintenance calls.
If you make sure to replace water filter cartridges regularly, you can extend the life of your equipment considerably. Use a black marker to write the date of installation on your filter cartridges so you'll always know when they should be replaced. Check the user manual that came with your filter system for the recommended filter change cycle.
Air Filters and Grease Filters
Most hot side equipment units will use filters to remove grease and particles from the air. If the filters become clogged with too much debris, it can affect the performance of your equipment and also become a fire hazard. Keeping your filters clean is an easy maintenance step you can take to protect your equipment.
Thankfully most air filters are reusable! Instead of purchasing a new filter, it's easy to remove and clean with soap and water. Check the user manual of your hot side equipment to locate the filter.
Faucet Parts
Leaky faucets waste water and run up your utility bill, but it's actually much easier to diagnose a leak than you think. Most faucet manufacturers design faucet cartridges that allow you to replace all the major parts in one go, instead of fiddling with removing and replacing a bunch of tiny parts. To find the faucet parts you need, consult the parts diagram or manual that came with your equipment, check the ASCM-kitchenpro website, or contact our Customer Solutions team.
Blender Couplings
There is one blender part that takes more abuse than any other component, and it's not the jar. On a busy night, the bartender will remove and replace the blender numerous times as drink after drink is prepared. The connection point between the jar and blender base is called the coupling. This is where the bottom of the jar fits onto the base and it becomes worn out very quickly.
When the coupling fails, the blender is inoperable. Instead of buying a whole new blender, you can be prepared by stocking up on replacement couplings. The parts diagram that came with your blender will list the part number for the replacement coupling you need.
Gas Hoses
Gas hoses are like the lifeline of your gas powered equipment. Without a properly functioning gas hose, your equipment cannot operate. As your equipment is pulled away from the wall for cleaning, it can put stress on your hoses, and eventually they become worn out.
It's a good practice to inspect all of your gas hoses on a regular basis. Making sure to use gas hoses of the appropriate length and investing in gas fittings that swivel or feature a quick disconnect can also help to extend the life of your hoses.
Commercial restaurant equipment is a big investment that you can protect by performing basic maintenance and prevention. By replacing and cleaning certain components, you can prevent a major service call and save yourself time and money.
PLANNED MAINTENANCE SERVICE
Extend Your Foodservice Equipment’s Life
Whether your foodservice equipment is brand new or has been in use for many years, our unique Lifecycle Planned Maintenance Program will increase the reliability of your equipment and extend its useful life. This means the lowest Total Cost of Ownership for your operation. Our customized Lifecycle Planned Maintenance Programs are available for your cooking, refrigeration and HVAC equipment.
How it Works
We inspect, catalog, and tag your equipment. Then we develop a customized Lifecycle Planned Maintenance Program to match your requirements. Each piece of equipment will have its own specific checklist outlining all of the service procedures and safety checks we will perform for routine and periodic maintenance.
Key Benefits
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Lower overall maintenance and repair costs
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Less down time
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Fewer emergencies
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On-demand service histories
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Energy-efficient operation
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Lifecycle cost analysis, measure you R.O.I.
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Regular safety checks
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Prolonged equipment Life
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Positive impact on food quality
