What is your personal definition of planned maintenance (PM)?
“Cleaning, sanitizing, and calibrating foodservice equipment, refrigeration and HVAC to perform at maximum efficiency.”
Why should foodservice operators look into PM?
· Reduces energy consumption by 15-30%
· Minimizes wear and tear
· Minimizes emergency calls for unexpected breakdowns
· PM (typically) satisfies warranty requirements
· Reduces the risk of lost production
· Increases overall performance
What is the single most important benefit of PM?
“Energy reduction. It’s not only important to do our part for the environment, but it also helps keep operators’ energy costs low.”
What are other benefits of PM that most foodservice operators aren’t aware of?
“While our technicians perform calibration and cleaning, it also allows us to identify any potential mechanical problems before they happen during your dinner rush. Additionally, it allows us to identify any possible health risks. Is your equipment cooking food at the proper temperature? Does your ice machine have too much mildew build up in between PM?”
Can you estimate how much money an operator can save using PM services?
“Let’s take a refrigerator’s compressor as an example.”
◦ Compressor runs 15-18 hours daily
◦ 5475-6570 hours annually
◦ $2053-$2463 yearly cost
◦ Compressor runs 10-12 hours daily
◦ 3650-4380 hours annually
◦ $1368-$1642 yearly cost
“This results in a savings of $685-$821 per unit, per year.”
Can you estimate how much PM extends the life of foodservice equipment?
“Like anything else you may purchase in life, it is impossible to give an exact number of years a piece of equipment may last. The key is that PM will help reduce the chance of having to replace a part in your equipment, therefore saving money and prolonging its life.”
How often does foodservice equipment, refrigeration, and HVAC need PM?
“Refrigeration, freezers and ice machines should receive PM at least twice a year. For all other foodservice equipment, quarterly PM is recommended.”
“Yet, it is important to remember that the regularity of PM depends on the environment the equipment is in as well as how heavily each piece of equipment is used. For instance, if your equipment is in a smoky environment, it requires more cleaning and calibration than those that are not. Another example is if equipment is in a bakery environment. The high concentrations of yeast in the air cause more mildew to manifest in the equipment, and therefore requires extra maintenance.”
Is there anything an operator can do to prepare for a PM visit?
“Creating a list of common issues you experience with your equipment is a great help to our technicians. Not only does it allow them to target signs of a potential equipment failure, it allows them to do it with more accuracy. Issues like a refrigerator door sticking or explaining that your oven only keeps the right temperature for an hour are helpful hints allowing the technician to properly diagnose your equipment.”
Do you have any tips for keeping equipment clean in between PM?
“Keeping your equipment free of built up grease and dirt as well as keeping the inside and out clean on a daily basis.”
Is there any type of foodservice equipment that doesn’t require PM?
“Inexpensive countertop items that are easily replaceable. Otherwise all foodservice equipment, refrigeration, and HVAC requires PM to keep them running at peak energy efficiency reducing chances of unexpected breakdowns.”
Learn more about Clark Service Group's Planned Maintenance programs:
Written By: Emily Shuler
Edited By: Tilghman Grandstaff