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Commercial Kitchen equipement Maintenance program in Calgary
Maintenance and repairs are crucial to any machinery or equipment, and when it comes to your commercial kitchen, this can make or break your business. LDI Technical Services Ltd offers planned maintenance (PM) programs for commercial kitchen equipment, which can be custom-tailored to your unique operational needs. Our routine maintenance ensures that your kitchen stays fully functional. We take care of all your needs while keeping in mind your specific requirements. Having a maintenance program in place can help keep your equipment running at peak performance while also avoiding costly downtime, repairs, and replacements.
We are committed to bringing you the absolute best value. Our team features some of the most knowledgeable and experienced professionals who can help you with any kind of planned maintenance program. We work hard to provide you with services that are reliable and trustworthy. We are always dedicated to bringing you the most innovative solutions.
Contact Us today to know more about our planned maintenance programs or to book one.
Priority Service, Expert Maintenance
Planned maintenance programs can be set up to be monthly, bi-annual, or annual depending on the needs of your business and equipment. Customers enrolled in our planned maintenance program also receive priority service. To enroll in a planned maintenance program for commercial kitchen equipment, contact LDI Service Group today!
CFESA Preventative Maintenance Checklist
According to the Commercial Food Equipment Service Association, CFESA, scheduled cleaning and preventive maintenance on critical kitchen equipment will minimize utility consumption, prolong equipment life and give optimum performance.
General Things to Look For:
- Are hinges, handles, knobs, grates, etc., all in good condition?
- Does the gas-fired equipment burn a steady blue flame?
- Are motors noisy or don't turn at all?
- Are temperatures with +/-5 degrees of the desired setting?
- Are door gaskets worn or torn?
- Is water feed equipment de-limed periodically?
- Is the hood system operating?
- Are the hood filters clean?
- Is the fire suppression system operational?
- Has the fire suppression system been inspected recently?
- Are all utilities confirmed on and resets checked?
- When a technician diagnoses your equipment, take the time to be shown the problem and cause.
General Things to Avoid:
- Hosing down equipment
- Neglecting filter changes
- Improper application or use
- Operating equipment with frayed, burnt power cords or exposed wiring
- Operating any equipment without knowing proper operation & use as outlined in the owner's manual
Combi Oven and other Cooking Equipment Planned Maintenance
Combi Oven
For combi oven it is important that you:
- Flush steam generator once per day
- Keep door gaskets clean and wash with warm soapy water
- De-lime broiler monthly according to manufacturer guidelines and water conditions
- Check for leaks quarterly
During your maintenance visit, our technicians will:
- Check water management system and supply lines for leaks
- Check for water leaks in the mechanical area from hoses/solenoids
- Check all motors and pumps
- Check drains for proper slope
- Check boiler and heat exchanger for scale build-up
- Check and adjust door hardware
- Check door gaskets for wear
- Check error history and note errors
- Update software to the latest version if applicable
- Inspect air filters
Griddle
Make sure you empty the troughs on a daily basis
Our technician will:
- Check the power cord and plug
- Check for excessive wear
- Check for proper pilot light burning
- Check that burners have a blue flame
- Check that thermostats across griddle measures 350 degrees with thermostat
- Clean griddles at about 150 degrees F to 175 degrees F.
Fryers
Make sure you:
- Do not start fryer without oil
- Keep water away from frying unit
- Perform weekly boil out of fry tank according to manufacturer's guidelines
Our technician will:
- Check all areas for gas leaks
- Check all areas for grease leaks
- Keep control compartment clean and free of grease build-up
- Check that the pilot light is lit and holds
- Check operation and condition of burners
- Check castors
- Check thermostat and hi-limit probes for leaks
- Check that flue is open and clean
Steamer
Make sure you:
- Drain broiler or reservoir after each day's use to prevent scale build-up
- Clean with soapy water only
Our technician will:
- Check filtration system is clear
- Check door gaskets and latches for a tight fit
- Check that water is running out of drain properluy if applicable
- Check that timer turns on and off properly
- De-lime as directed by manufacturer's directions and water conditions and change anodes with each de-lime
- Check for leaks quarterly
Microwaves
Make sure you:
- Do not run without anything in it
- Use only microwave cookware
Our technician will:
- Check absorbers and seals on doors to avoid leaks
Oven, Range, & Char Broiler Planned Maintenance
Ranges
During your maintenance visit, our technicians will:
- Check that the rear flue is on the range
- Clean with soap and water using a cloth, sponge or fibre brush
- Inspect burners for cracks
- Check that the burner valves are greased
- Check that the burner ports are clear and open
- Check that oven racks are level
- Check that the oven door closes tightly
- Check that gas cocks turn smoothly
Convection Ovens
Make sure the flue is free of all obstructions when the oven is in operation
During your maintenance visit, our technicians will:
- Check that the snorkel tube is not blocked
- Inspect blower wheel for any obstructions
- Check door openings and closing for proper alignment and seal
- Check that temperature is within 15 degrees of 350.
- Verify cooldown is operational with the door open and closed
- Clean door gaskets and oven interior daily using warm soapy water
- Gas units on casters must have a restraining device to prevent gas line breaks
Char Broilers
Make sure you replace elements and grates twice annually
During your maintenance visit, our technicians will:
- Check for proper ventilation
- Clean grease troughs daily
- Clean exterior surfaces daily
- Burn off grates by placing on broiler face down
- Keep air shutters clean
- Keep pilots clean
Planned Maintenance for Other Commercial Kitchen Equipment
During your maintenance visit, our technicians will:
Mixer
- Check the power cord and plug
- Check for excessive wear
- Check for tight belts
- Check for vibration or noise
- Check lubrication per manufacturer's specifications
Garbage Disposal
- Check to see if hoses and neckpieces are in place
- Check for tight belts
- Check for water leakage
- Check for excessive wear
- Check operation of controls
- Check for proper amperage draw
- Check for proper water flow when on
- Check for vibration or noise
Dishwasher
- Check for lime build-up inside
- Check that doors open easily
- Check for leaks
- Check that scrap try is in place and clean
- Check that the pump intake screen is in place
- Check that drain opens and closes easily
- Check that autofill works and shuts off
- Check that the incoming temperature of the water is at least 180 degrees F
- Check the wash and rinse arms and nozzles for cleanliness
- When on automatic, check that dishwasher starts when the door is closed
- Check for proper chemical performance
- Check that timed/manual operation is working properly
- Check for automatic shutdown after _____ seconds
Refrigeration Equipment Planned Maintenance
*We only carry out refrigeration equipment maintenance in our Calgary location.
During your maintenance visit, our technicians will:
Before the maintenance
- Maintain temperature logs, "open-shift change-close" daily, and unusual patterns observed allow scheduling service prior to product loss emergencies.
- Keep evaporator coils (cold air) and condenser coils (warm air) clean. Never obstruct the airflow of fans.
- Never place un-refrigerated or heated products in "designed for storage" equipment; use ice baths or blast chill/freeze equipment.
- Do not overstock storage units with a product; air should move freely around all items, especially sides and bottom. Cold pans should never be greater than 2/3 full (no mounding); keep pans in place constantly (1 out/1 in).
- Before placing a service call, check that power is on and observe the temperature pattern for one hour to avoid false alarms (check resets).
- All evaporator coils should be free of ice by visual inspection at all times.
- All door gaskets should seal from outside air completely. Gaps will have a significant impact on performance. Cold pans should sit flush in place, with no bent corners.
During your maintenance visit, our technicians will:
- Check general operation
- Blowdown coils
- Inspect compressors
- Check sight glass for refrigerant levels
- Test pressures
- Check temperature
- Check all hinges and latches
- Inspect all door gaskets
Benefits of Planned Maintenance
This program has been developed to keep your machines and kitchen equipment in good shape to avoid any sudden and unprecedented breakdowns. The program follows the "prevention is better than cure" approach and aims to correct any faults that might have occurred in your machine before they become problematic. The benefits include:
- Performance optimization - making sure the equipment is operating correctly and safely
- Confirm door gaskets on refrigeration systems - torn or missing gaskets can cause energy loss and cause the unit to work inefficiently
- Identifying if pilots not working properly and are leaking gas
- Cleaning condensers to allow more efficient operation of refrigeration systems and save energy
- Provide you with warning signs on your foodservice equipment to help avoid major breakdowns and costly repairs
- Allow you to monitor the condition of your equipment to help budget for future replacement
What to Avoid During a Maintenance
While maintenance is in progress, the following must be avoided:
- Hosing down equipment
- Neglecting filter changes
- Improper application or use
- Operating equipment with frayed, burnt power cords or exposed wiring
- Operating any equipment without knowing proper operation & use as
outlined in the owner's manual
Planned Maintenance Program With LDI
Planned maintenance (PM) is a scheduled service visit carried out by LDI. It is conducted to keep equipment operating correctly and safely to help extend the equipment's life by taking preventative measures before the fault occurs. This also allows you to monitor the condition of your equipment to help budget for future replacement and aligns with warranty requirements. We provide you with warning signs on your foodservice equipment to help avoid major breakdowns and costly repairs. Planned Maintenance can be arranged through our office and scheduled according to your needs and requirements.
As part of the program, LDI checks door gaskets on refrigeration systems to ensure they are not torn or missing. These issues can cause energy loss and cause the unit to work inefficiently. Pilots are checked to make sure they are working properly and not leaking gas. Condensers are cleaned, which will allow more efficient operation of refrigeration systems. Equipment will be checked over, and the technician will provide a report at the end of the service, which will outline any issues found with the equipment and give you the opportunity to plan repairs if necessary and distribute costs more effectively.
Setting Up a Planned Maintenance Program
The program can be scheduled at your convenience. To schedule one, all you need to do is contact us and provide us with a list of equipment present in your kitchen. We will take it from there: provide you with preliminary costs, the recommended frequency required to maintain your equipment and schedule an appointment with you to execute your program accordingly.
Very Informative
Tech was a great help and very informative. We will use their services in the future for sure.
- Rachelle D.
Local Guide
