Planned / Preventive Maintenance

Service Provided within the Framework of Planned / Preventative Maintenance

The recommended alternative which incurs great savings!!!!!

Being proactive in providing service for kitchen equipment was never simple. Our maintenance program will ensure the full serviceability and availability of the kitchen equipment in your possession. The reduction in downtime and the cutback on maintenance costs, in tandem with the extending of the life span of the equipment and the general improvement in energy consumption. With a preventative maintenance program drawn up by our Company, you will quickly discern that this alternative is the best of what we offer, reflected in the bottom line.

The preventative maintenance program will reduce equipment downtime and will ensure the availability and serviceability of the majority of the kitchen equipment.

Following is a description of how the program works:

 Periodical inspection of the good working order of the equipment, in accordance with the manufacturer's
    instructions, forms the basis of the costing of the service program.

 Optimization of the service for the equipment in relation to the use thereof at your enterprise.

 The program enables the identification of malfunctions and problems prior to the manifestation thereof.

    Refraining from preventative maintenance is very rapidly reflected in high maintenance costs.

 The shutting down of an individual item of equipment for the duration of a work day results in high
    indirect damage and generally at a ratio of 10 times the cost of the repair.

The implementation of preventative maintenance is likely to save you money in the consumption of energy by
    the item of equipment.

    You will immediately become aware of the advantages inherent in the Preventative Maintenance Program:

 Food cooked at a high level of quality - operational kitchen equipment is vital for the cooking of quality food.

 Longevity of the equipment - statistical data indicates that the provision of preventative maintenance service for
    equipment extends the life span thereof by 25%, as opposed to equipment maintained through
    breakdown maintenance.

 Reduces kitchen personnel input - The shutting down of kitchen equipment immediately
    increases the resources required for the functioning of the kitchen.

 Improves efficiency - more efficient equipment improves performance.

 Savings in energy - a reduction in the consumption of energy means lower electricity costs.