“Hot Side” equipment faces extreme thermal stress daily. Our preventative maintenance (PM) protocol focuses on the critical components that fail most:
- Gas Pressure Calibration: Ensuring burners fire efficiently.
- Contactors & Relays: Inspecting for pitting and carbon buildup.
- Door Gaskets: Verifying the thermal seal on ovens and steamers.
- Scale Management: De-liming steamers and water-fed equipment. By catching a weak thermocouple or a dragging motor early, we prevent the “Friday night blowout” that closes your kitchen.
How often should a commercial kitchen have a PM visit?
For high-volume Seattle restaurants, a quarterly (every 3 months) inspection is the industry standard for maintaining safety and preventing major component failure.
Secure Your Kitchen’s Uptime
Schedule a technical audit of your “Hot Side” equipment today.
- Service: Commercial Appliance Repair
- FAQ: Technical Maintenance Questions