Preventive Maintenance Plans for Commercial Kitchens
Scheduled visits for the equipment that costs you the most when it stops: refrigeration, ice, the fry station, ovens and the dish machine. Priced per site after a walkthrough.
What a visit covers, by equipment
- Walk-in coolers and freezers: condenser coil cleaning, fan motors, defrost heaters and timer, drain line, door gaskets and heater wire, box temperature log. Usually quarterly; rooftop units near the coast sometimes need more. See walk-in cooler repair.
- Reach-ins and prep tables: coils, gaskets, hinges, thermostat calibration against a probe thermometer.
- Ice machines: descale and sanitize, water filter change, bin and dispenser cleaning, probe and float checks. Manufacturers call for at least every six months; busy bars and hot back rooms often need every three to four. See commercial ice machine repair.
- Fryers: thermostat calibration, high-limit test, pilot and thermocouple, gas connections, filtration pump. See fryer repair.
- Ovens and combis: igniters, blower motors, door seals, temperature calibration, steam generator descale on combis. See combi oven repair.
- Dish machines: wash and rinse temperatures, booster heater descale, wash arms, chemical feed check. See commercial dishwasher repair.
- Exhaust and make-up air fans: belts, bearings and motors. Grease cleaning of hoods and ducts stays with your hood cleaning vendor.
How often
There is no single schedule that fits every kitchen. A 40-seat cafe with one reach-in and an undercounter ice machine can get by with two visits a year. A hotel banquet kitchen running two walk-ins, a fry station and a conveyor dish machine usually needs quarterly visits, with the ice machines and the dish machine on a shorter cycle because of hard water. The walkthrough is where we set it, unit by unit.
After each visit you get a short report: what was cleaned or adjusted, readings taken, and anything worn enough to replace soon, with a price. Nothing on that list gets done without your approval.
Priority when something breaks
Plan clients go ahead of non-contract calls in the dispatch queue when a unit fails between visits. The response terms are written into the agreement, so your managers know what to expect before they call. Repairs found during a visit are quoted separately.
Getting started
Send the form below or call. We schedule a walkthrough, list every unit with its brand, model and condition, and send a written quote with the visit calendar. If you need vendor paperwork first (W-9, certificate of insurance), the become a client page has it. Tampa Bay locations are covered too: see Tampa Bay.
- Price: by quote, after a walkthrough
- Visits: set per unit, most kitchens quarterly
- Breakdowns: plan clients dispatched ahead of non-contract calls
- Areas: Miami-Dade, Broward, Palm Beach and Tampa Bay
Request a maintenance walkthrough
A dispatcher calls back to confirm the window. Or call (754) 345-4515.