The easiest way to describe the importance of developing a planned maintenance program with your local service company is to picture your business' food service equipment as parts of an automobile. Any responsible car owner gets periodic oil and filter changes, tire rotations and inspections so why not treat your food service equipment the same?
In addition to adding years to your vehicles life, and keeping hundreds in your wallet from maintenance costs, periodic service allows the tech to inspect and diagnose issues with your equipment that may turn into a bigger problem down the road.
This analogy plays perfectly into the food service world: A planned maintenance program allows a tech to diagnose issues with your equipment before they become a critical failure in the middle of a dinner rush. It's the difference between getting your breaks replaced in the garage before incidence occurs and slamming on your breaks on the highway going 60 mph and discovering they're shot.
In addition to preventing untimely failures, PM services also ensures that your equipment is running at peak performance and maximum efficiency. As Toby Weber, of Foodservice Equipment and Supplies Magazine pointed out about commercial fryers: "If a fryer isn't working properly, it takes a lot longer to cook French Fries, so now you're serving a grease soaked french fry instead of a nice crisp one". In addition, regular PM has been proven to decrease energy consumption from 10%-30% immediately after service.
Pay me now or pay me later: In a study by Clark Service Group, it was found that companies with a Planned Maintenance agreement spend 15%-30% less on service and maintenance per year than their counterparts without a PM program.
Busy season is quickly approaching: Add year's to your equipment's life, cut down on service calls, diagnose key issues before they become a critical problem, run as efficiently as possible, and most importantly save money: Enter into a planned maintenance contract today.
Written By: Tilghman Grandstaff