Service Tips

Follow these service tips (You won’t regret it)

Click on an item below for helpful guidelines to follow.

Gas flames should be constant blue flame; yellow flames indicate a problem with air gas mixture and this is a common problem on sauté burners that need air shutters cleaned or adjusted.
Gas quick disconnects, hoses, and shut off valves should be kept clean and in good working condition.
Griddles should be cleaned at 150 to 175 deg F, not at cooking temperatures.
Broken, hard to turn, free spinning, or damaged gas valve stems should be replaced immediately or can lead to serious gas leaks & fires.
Pilots-good working condition at all times, for convenience & safety. Raw gas can build up & explode when pilots aren’t in use or broken.
Gas quick disconnects, hoses and shut off valves should be kept clean, and in good working condition.
Safety restraints should be attached to all equipment that is on casters to prevent gas line breaks.
Burners should be kept clean and free of cracks or leaks. Burn off grease by placing grates face down.
Gas flues should be kept clean and clear of debris (never used as a shelf or a scraper for tongs & spatulas).
High limits should only be reset once, call for service if you must reset on regular basis.
Fryers should never be turned on unless completely full of oil. Boil out fry tank on weekly basis as per manufacturers’ instructions.
Keep control section clean and free of grease build-up. Check for signs of grease leaks regularly to prevent possible fires.

Never place heated product in refrigerators – not designed for anything except storage.
Coolers should run between 35 and 41 deg F and condensers should be chemically cleaned at least yearly.
Evaporator (in the cooler) drain pans and lines should be cleaned quarterly.
Door & drawer gaskets should be washed with warm soapy water weekly for sanitary reasons & to prevent pre-mature damage & failure.
Hinges and all hardware should be adjusted and tightened as needed to prevent permanent damage.
Door gaskets should seal completely with no gaps and never block condensers with trash cans, etc.
Never overstock units or will they suffer improper air flow.
Cold pans should never be more than 2/3 full and have all spaces covered (no gaps).
If you see ice in refrigeration equipment, there is a problem with unit that requires service.
Freezers have a defrost cycle, so wait at least 1 hour to see if they recover to the correct temperature.
Ice on walk-in doors is a sign that the door heater is malfunctioning, so call for service.

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

All kitchen equipment to be kept clean for sanitary reasons, last longer, work better, break down less, & cost less to repair.
Equipment is never to be exposed to large amounts of water, either by hose or bucket.
Clean equipment with de-greaser/multi-purpose cleaner regularly to avoid build-up.
Power cords and flexible gas lines should be kept clean as well.
All areas behind equipment kept clean to avoid pests, odor, & health concerns (helps service technician do job more efficiently).

Gas flames should always be burning a steady blue flame.
Motors that have vibration or whining sounds, noisy or don’t turn at all should be serviced.
Hinges, handles, knobs, grates, and all other basic hardware should be in good condition and kept tightly secured.
All hood filters in place (no gaps) and in good, clean condition.
Fire suppression system and extinguishers inspected and serviced on regular basis.
Dish machine should not have lime buildup inside. De-lime as needed.
Tile and grout should be in good state of repair. Grout should not be more than 1/8 “ deep.
Know location & proper shut off procedures for water, electrical, & gas systems. We can tag these & explain these procedures by request.

Power cords-kept clean & replaced if cut/damaged in any way; outlets inspected for signs of high heat-replaced if damaged.
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.
Burning smells/shocks/sparks: Investigate immediately! Breaker panel to be properly labeled to safely diagnose and service.
Breakers should only be reset once. Call for service if you must reset on regular basis. Ensure all utilities work properly & resets checked.
Steamers and wells should be de-limed monthly. Steam kettles should be filled with distilled water only.
Disposals should not vibrate or make excessive noise when running; damaged disposal controllers are very dangerous, so replace!
Microwave doors are to close tightly. Never operate without product inside!
Avoid hosing down equipment, avoid neglecting filter changes, avoid improper use, avoid operating equipment with frayed or burnt power cords or exposed wiring, and avoid operating without knowing proper operation as outlined in owner’s manual.

Belts should be inspected, adjusted, and/or replaced quarterly & changed yearly (spare belt is to be kept in unit for emergencies).
Exhaust fans that have vibration or squealing noises need serviced (all covers should be properly installed on assembly).
Exhaust systems & ductwork: clean monthly to prevent breakdowns/fires; if there’s a need to re-set or shuts down on its own, get serviced.
Using cooking equip without fans running can cause a fire & or fire suppression systems to engage (repair loose electrical connections).

Thermostats should never be set below 70 deg F and fan selector switch should be set to “on” in summer and “auto” in winter.
Filters changed monthly to assure proper air flow & keep evaporators clean; belts changed yearly & adjusted as needed during the year.
Drain pans and lines should be cleaned thoroughly once per year and drain pan pills used quarterly.