There’s nothing worse than vital professional catering equipment breaking down mid-service.
Whether it’s faulty parts, ongoing reliability issues or inefficiency – equipment that isn’t reaching its full potential can lead to reduced revenues, cause rising costs, at the same time as impacting the planet.
Insights from BRITA’s latest report – Made to Matter: uncovering the changing perceptions of machine longevity – reveal that machine breakdowns were the reason for almost half (47%) of new equipment purchases. So, what can operators do to better care for their professional equipment, ensure it is still under warranty and stop it going to landfill?
Keep your machines in tip top condition
BRITA’s partners Blue Seal and First Choice Group share their top tips:
- Look out for warning signs: “The first sign that things are starting to go wrong is usually a very light coating of what looks like light coloured dust settling on the insides of the combi steamer chamber,” says Donald Harvey, Area Sales Manager for Blue Seal. “It will be very difficult to remove and makes the stainless-steel look dull. You may also spot surface rust spots at the joints on the oven shelves.
- Cleanliness is key: “The most important part of maintaining equipment is to keep it clean. This includes servicing the equipment on a regular basis, ensuring that minor inconveniences don’t lead to a major problem further down the line. In fact, 65% of hospitality professionals also agree keeping up with regular cleaning schedules increases equipment longevity[1].
- Use a water filter: “Using the correct water filter saves a lot of money on preventable service calls, replacement spare parts and downtime on key pieces of equipment. This is especially important for units under warranty. If the unit has a break down that is traced back to water quality, then the warranty is no longer valid for that unit – unless further issues arise which are not related to water quality.
- Ensure the size is right: “We regularly see people buying units that are too small and overloading, which compromises the performance and leads to disappointment. Or you might buy something much too big and powerful and spend unnecessary money on equipment that can’t be used to its full extent. It’s always a good idea to speak to a well-informed distributer who has a good knowledge of the products that they are selling.”
- Look for genuine parts: “It’s also crucial that operators don’t settle for anything less that genuine OEM spare parts, accessories and consumables,” adds Julian Fisher, Head of Marketing at First Choice Group. “Using genuine parts helps to ensure equipment operates correctly, safeguarding the safety of your business and the staff working within it.
- Stick to preventative maintenance measures: “Ensure a service and maintenance schedule is preserved. Following the manufacturers recommended service schedule will not only validate a warranty, but will also ensure any potential issues or faults are picked up before they become more severe.”
Leave your equipment in safe hands
Our research has shown that over half (55%) of hospitality professionals would prefer a supplier to handle their professional kitchen equipment servicing, to prolong their machines; lifespan and ensure they are working to full efficiency.
BRITA Managed Services can relieve the pressure by supporting you and your team with preventative maintenance. By offering bespoke packages tailored to your business needs, from, monitoring your filter usage and carrying out essential filter exchanges, to training and reporting, you can rely on your equipment to have a longer life span and deliver a smooth service when you need it most.
[1] Made to Matter 3GEM in Collaboration with BRITA Professional (February 2022)
