Why your benchtop catering equipment maintenance is crucial?
High-quality and well-functioning benchtop catering equipment is the backbone of a restaurant’s success. One might operate a restaurant without regular appliance maintenance in the short run. However, this practice will add to expenses, reduce device utility, and result in food waste in the long term. This process also shrinks revenue margins. In addition, if the appliance becomes dysfunctional at an inopportune time, such as the day of the launch, the misfortune ultimately culminates in increased expenditures and losses. Various studies by the National Restaurant Association revealed that effective device is the path to considerable revenue.
If you wish to avoid last-minute emergencies, regular maintenance of restaurant appliances is practical and highly cost-efficient. According to recent research by an industry association, chains that have set up formalised processes, technology, and people to manage repairs spend 50 per cent less than the industry average. Here are some detailed reasons you should consider regular device maintenance and achieve this goal.
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Reasons you Should Invest in Proper Care & Maintenance of the Appliances
Upkeep of restaurant devices has its fair share of benefits and objectives. We have compiled a few significant reasons to maintain your catering device in the given below paragraphs.
Saves Money in the Long Run
Food establishment appliance is costly, and so are the more crucial and more extensive repairs not included in the warranty. Therefore, it is beneficial and light on the pocket to perform frequent monitoring and upkeep in the long run. Regularly maintaining the product allows you to locate and fix minor faults and damages quickly. This way, you may incur standard maintenance expenses. However, you can easily avoid the cost of repairing devices that are badly damaged in the long run. It costs more to improve the grave damage to the product than to fix the appliance at regular intervals, making the latter a better alternative. In addition, the poorly maintained device uses more energy to add to your power invoice. For better product alternatives, visit Simco – the leading benchtop catering equipment supplier in Sydney & Melbourne.
Regular maintenance enhances device life, so the cost of having to buy new equipment is also deferred. Even the price of food wastage is decreased as the scenario of wastage due to poor machine performance is eliminated. Also, appliance warranties cover only the first few years, with few chances of an enormous breakage. So using those warranties on frequently maintaining your product makes the entire device maintenance process very cheap.
Preserves & Enhances the Cuisine Quality
The state of your product directly affects the condition of your cuisine. Remember that even if the chefs preparing food in the kitchen are the best of the lot, there is only so much they can do if the tools they use are faulty. You may experience slight but definite deterioration in the quality of food. On the other hand, if you properly take care of your kitchen device, its performance will complement the chef and help them experiment, use newer ideas, and help reach your food joint leagues above other restaurants.
Assist in Continuing the Operations at the Same Speed
If you wonder what impact the non-maintenance of a benchtop catering equipment could have apart from the food quality, the answer lies in multiple departments. The swiftness of functionality in the kitchen is one such affected area. Obsolete items mean longer cooking time resulting in wastage of time and slow food preparation and service to customers in the restaurant—the occurrence of such incidents resulting in loss of customers directly resulting in decreased revenues. If you want to ensure that such an incident does not happen, you must guarantee that all pieces of equipment you have are in their best condition, which you can achieve only through regular maintenance.
Opportunity to Get Better Deal on the Machine Sale
A time comes in every restaurateur’s life when they must let go of old equipment for new models. A premium appliance model that is well maintained will fetch a better price when compared to a damaged piece of machinery. This process can impact how expensive the net effect the following equipment will be.
Enhances the Product Durability
When an item is operated upon regularly, normal wear and tear are a given. Regular maintenance ensures no extra damage apart from this anticipated depreciation of the machine. Thus, routine equipment upkeep in restaurants guarantees that the product damage does not result in premature non-functioning.
The life of the device is sustained in this manner. You can even ensure its longer life because even the impact of frequent depreciation is significantly reduced. When you maintain your equipment frequently, you can spot minor damages and get them fixed, averting more significant, hazardous injuries and increasing equipment life. For items that do not require much maintenance, visit Simco, one of the leading benchtop catering equipment suppliers in Brisbane & Perth.
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Ensures Food Safety through Cleanliness & Hygiene
Every kitchen owner must ensure regular maintenance of the restaurant equipment because it is a healthy habit. Proper product maintenance includes regular sanitisation, ensuring that food and restaurant safety is not prone to vulnerabilities. In addition, even health codes laid by FSSAI urge regular cleanups and restaurant device maintenance.
Steps to Maintain your Restaurant Appliances
By now, we have carefully established that every kitchen staff member must clean and preserve their benchtop catering equipment. There are several steps in this process. In the below lines, we have provided some examples of product maintenance that you must practice while working in restaurants or any other hospitality establishment.
Cleaning of Exhaust, Hood and Duct
You must frequently clean the vent, hood, and duct to remove grease & vapour from the appliance. A certified contractor must perform this cleaning process at least once every six months. The staff should at least clean the visible parts between these six-month service dates.
Cleaning of Grease Filters
Grease filters collect grease from the vapours travelling to the duct. While the organisation can perform duct cleaning periodically with the help of leading benchtop catering equipment suppliers in Australia, it is essential to clean the filters regularly, or your establishment could face a severe fire hazard. The filters must be scrubbed and washed at least once a week and more often if cooking involves more greasy food.
Checking the Automated Dousing Systems Attributes
In the case of a fire hazard, your automated extinguishing system must be ready to work in an instant. It would help if you got this system inspected by a qualified contractor at least once every six months for that to happen.
Monitoring Deep Fat Fryers
Ignoring the fryers is the most significant fire hazard of any industrial kitchen. The benchtop catering equipment needs to be maintained and scrubbed per the manufacturer’s guidance and cleaned daily. Moreover, it would help to get the fryer inspected by a qualified commercial cooking device contractor at least 12 months before you have used it for five years. The checking is essential as it will include unavailable items and potentially dangerous to untrained staff.
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