Your equipment doesn’t work in a vacuum—weather and business cycles matter.

Two times of year stress your kitchen the most:

• Summer heat
• Holiday and catering season

Planning seasonal maintenance keeps you ahead of predictable problems.

Before summer hits

• Have refrigeration systems checked:
  • Condenser coils cleaned
  • Refrigerant levels checked
  • Fan motors inspected
• Make sure ice machines are fully serviced and ready.
• Verify HVAC is working well so the kitchen doesn’t become a sauna.

Before the holiday rush

• Inspect and test:
  • Ovens and proofers
  • Warmers and hot-holding cabinets
  • Dish machines and glasswashers
• Stock critical spare parts: fryer baskets, door gaskets, knobs, and thermometers.
• Review your preventive maintenance schedule and see if anything should be moved up.

Add seasonal checks to your calendar

Put two recurring reminders on your calendar:

• Spring – “Summer prep maintenance”
• Fall – “Holiday season equipment check”

A small investment in timing your maintenance to your business cycle can prevent some of your most painful failures.