Foodservice equipment downtime is expensive. Thousands of dollars a day can be lost when just one piece of equipment goes down. Service, however, can also be expensive if clients aren’t careful.

Hidden costs can be associated with service and preventive maintenance. Here’s what to look for to ensure clients aren’t overpaying.

Inexperienced service staff: When paying by the hour, experience counts. Foodservice and food retail operators should know their service technicians and make sure they are up to the task. Technicians who are knowledgeable and punctual are worth their weight in gold. Unfortunately, they aren’t always easy to find.

Some technicians have classroom training, but little else. Technicians should have classroom and on-the-job training as well as experience working with equipment in simulated situations before stepping foot in a client’s facility.

When dealing with service technicians, the key is minimizing time spent on site. These technicians will have the knowledge to diagnose foodservice equipment problems immediately and resolve them efficiently.

Well-trained technicians may come with a price, but less expensive, inexperienced technicians can spend hours on site, thus quickly racking up service fees.

Preventive maintenance: It isn’t wise to neglect preventive maintenance procedures on an automobile, so why neglect them on kitchen equipment? A little preventive maintenance goes a long way. Maintenance not only extends the equipment life, but it also reduces the total cost of ownership and increases resale value. Properly maintaining equipment also means better food quality, more efficient equipment, reduced labor costs and higher customer satisfaction.

A few simple tasks can help clients avoid costly breakdowns and repairs. Make sure they adhere to a preventive maintenance schedule, or if they prefer, engage a qualified third party to manage the process for them.

Avoid generic parts: Generic prescription medications might be as good as the real thing, but that doesn’t always hold true with food equipment parts.

Equipment specifications are subject to change, and parts from a non-OEM source might not adhere to these specifications. By ordering parts directly from the manufacturer, clients can be sure replacement parts are going to work right the first time. Additionally, generic parts might void the manufacturer’s warranty, leading to even more costly repairs down the road.

Consider service contracts for vital equipment: Service contracts protect clients’ equipment by providing comprehensive service support. As a fixed item in the budget, service contracts also eliminate unplanned expenses. Service contracts can also cover parts in addition to labor, reducing total repair costs even further.

Water isn’t always a friend: Water-fed equipment is at risk to scale, corrosion and chlorine buildup. These water issues can inhibit heat transfer, resulting in slower heat cycles, heating element failures, increased energy consumption and rising costs. Specifying water treatment solutions such as water softeners, in addition to warewash, reverse osmosis and beverage systems, can prevent problems and hidden costs.

By understanding these service pitfalls and how to avoid them, clients can get a better long-term return on their equipment investment. Click here for more information on how Hobart Service can help.

Click here if you have any questions concerning this story or need additional product support from the Hobart Consultant Services Group.