Having a kitchen equipment maintenance contract is not a nice-to-have in a university catering operation but a definite must-have!

Running a kitchen without servicing the equipment is a danger to public health and to staff safety. Yet as Simon Frost, chair of the Catering Equipment Suppliers Association (CESA), points out, in addition to health and safety, there are many benefits of a maintenance contract.

"There are reduced running costs, since equipment will be working at optimum efficiency," he says. "A reduced likelihood of equipment failure and subsequent downtime and a longer service life." He believes the ideal solution is a planned preventative maintenance (PPM) contract.

A planned kitchen equipment maintenance contract is essential to the continued smooth running of a university food and beverage provision. With equipment required to operate many hours a day, every day, throughout the week, any issue that could hamper the smooth running or worse, resulting in downtime in a kitchen environment can have a significant effect on service and the catering of students.

Contracts don't have to be expensive, but having the reassurance that the appliance is covered should anything go wrong can add significant peace of mind for the operator and their team.

Bob Wood, director, DC Warewashing and Icemaking Systems gives his 'Top Tip for Fit KIt':

"The most important thing a purchaser can do is choose a reliable brand and machine in the first place! Choose one that is easy to clean for end-users and is easy for engineers to access and service. Ensure servicing and parts are inexpensive and readily available within the UK. Then consider the pro's and con's of maintenance service contracts and who's providing the service".

Read full article in TUCO Magazine September 2016 issue ...