Modern catering equipment is manufactured to high engineering standards. Yet it is not indestructible: just as a car needs servicing to perform well, so does catering equipment.
Regular servicing can spot potential problems before they cause a breakdown. Servicing will also highlight any impending dangers, such as worn gas connections or loose electrical wiring.
Failure to have equipment serviced in accordance with manufacturer's instructions could work against a business in the event of any insurance claim for either damaged premises or injured staff. One of the first things an insurance assessor will ask for is the written record of servicing. Failure to follow the guidelines will also invalidate the equipment warranty.
What types of service arrangements are there?
Most catering equipment comes with a manufacturer's warranty. The terms and guarantee period will vary, but both parts and labour are likely to be included. However, that warranty is for the unlikely event of a manufacturing defect occurring - it does not cover servicing or replacement of parts that have worn out through fair wear and tear or misuse.
Charges vary depending on whether you're signing up for servicing only, or servicing and labour charges for repairs needed beyond standard servicing. Charges will also vary according to the agreed response time in the event of a breakdown, the number of service visits a year, the amount of equipment in the kitchen - and the location of the kitchen.
If you call out a service engineer only when an item of equipment breaks down, you'll find out just how far down the pecking order someone without a service contract is. Engineers are busy people, and their own service contracts and manufacturers' warranty work will take precedence.
Ensure all the detail of a contract is understood before signing it. Is there a mileage charge? Is engineers' time charged by the quarter-hour or full hour? Are there premium rates for evening or weekend call-outs? What are the response times? What exclusions are there?
Can any engineer repair catering equipment?
Definitely not. Gas equipment in particular is governed by strict laws. Only engineers who have a certificate of competence from the Council for Registered Gas Installers (CORGI) can work on gas equipment, both mains gas and LPG.
There are separate rules for domestic appliances. Domestic-certificated gas engineers are not allowed to touch catering equipment.
Gas-fired cooking equipment is divided by CORGI into five individual certifications, each with their own training and certification.
Category 1: Boiling tables, open and solid-top ranges, convection ovens, combi-ovens and bains-marie.
Category 2: Water boilers, boiling pans, steamers and dishwashers.
Category 3: Deep-fat fryers, bratt pans, griddles and grills.
Category 4: Fish and chip ranges.
Category 5: Forced-draught burner appliances.
How can servicing costs be kept down?
Abuse and misuse by kitchen staff can be very costly and is avoidable. Oven and fridge doors should be firmly closed, not slammed, equipment should not be loaded beyond recommended capacity or run empty if manufacturer's guidelines say it should not be. A water filtration system should be installed on either the whole water supply or on to pieces of equipment that use water drawn from the main supply.
Proper daily cleaning routines will also affect servicing and repair costs.
How do I find out more?
CESA (Catering Equipment Suppliers Association)
Tel: 020 7233 7724
E-mail: enquiries@cesa.org.uk
Web: www.cesa.org.uk