- Published: September 29, 2018
Foodservice Equipment Repair & Maintenance offers care and maintenance tips for foodservice equipment to help foodservice professionals extend the service life of equipment as well as guidelines for disposing and replacing units.
While there’s no way to completely protect an operation from a hurricane, foodservice operators can take some steps to limit the damage to their business and equipment.
Purchasing and installing a new piece of kitchen equipment and is an expensive and time-consuming process. To help this process go as smoothly as possible, operators and service agencies should work together to set out exactly what an install covers.
Depending on the situation, a service agency could be the difference between success and failure for a professional kitchen. It only makes sense, then, for operators to do what they can to get the most out of their service team.
Paul Pumputis was not wired for a career as an electrician in upstate New York. He began wiring houses during the construction season but like so many others would often get laid off when winter rolled around and building ground to a halt. Looking for something more stable, he answered an ad looking for a service technician placed by Duffy’s Equipment Service, then an upstate N.Y. service agent. He joined the company, began training under Patrick Duffy and never looked back.
Foodservice operators often view maintenance as the necessary evil of every kitchen. It’s something that should be done regularly, but all too often it’s neglected — until a piece of equipment breaks down, usually right in the middle of peak service time. Service professionals know the value of regularly
scheduled maintenance. Do you?