Service Tips

CLEANING:

Keeping your kitchen equipment clean goes beyound sanitary reasons. Clean equipment also lasts longer, works more efficiently, breaks down less frequently, and costs less to repair.

Proper cleaning includes using a de-greaser or multi-purpose cleaner on a regular basis. Power cords and flexible gas lines should also be kept clean. Keep areas behind equipment clean to help your service technician do their jobs more efficiently as well as avoid pests, odors, and other health concerns.

Electrical Appliances

• All switches and indicator lights should be inspected for damage and replaced as needed.
• Oven doors should close completely and stay shut (do not stand on doors).
• Motor vents should be cleaned to prevent overheating and premature breakdowns.
• Breaker panel should be properly labeled so equipment can be safely diagnosed and serviced.
• Burning smells, shocks, and sparks should be investigated immediately.
• Breakers should only be reset once. Call for service if you must reset on a regular basis.

Ice Machines

• Ice Machines should always have a filter system in place to prevent damage to evaporator and other components.
• Filters should be changed regularly to maintain proper water pressure and volume to the machine.
• Evaporator, water pump section, and condenser should be cleaned yearly at a minimum.
• Ice bins should be completely drained, cleaned and sanitized monthly.
• Air cooled units have filters that are to be cleaned monthly per manufacturer's instruction

Refrigerator & Freezer

• Coolers should run between 35 and 45 deg F.
• Evaporator (in the cooler) drain pans and lines should be cleaned quarterly.
• Condensers should be chemically cleaned at least yearly.
• Door and Drawer gaskets should be washed with warm soapy water weekly for sanitary reasons and to prevent pre-mature damage and failure.
• Hinges and all hardware should be adjusted and tightened as needed to prevent permanent damage.
• Door gaskets should seal completely with no gaps.
• Never block condensers with trash cans etc.
• Never place heated product in refrigerators, they are not designed for anything except storage.
• Never overstock units, they will suffer from improper air flow.
• Cold pans should never be more than 2/3 full and have all spaces covered (no gaps).
• Call for service if you see ice in refrigeration equipment, there is a problem with the unit that requires a technician.
• Freezers have a defrost cycle so wait for at least an hour to see if they recover to the correct temp.
• Ice on walk-in doors are a sign that the door heater is malfunctioning so call for service.

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