The following article is a sponsored post.
Independently owning and operating your own restaurant equipment has a multitude of practical benefits, but there are some equipment failures or other problems that require professional help — the sorts of things you might not want to risk attempting yourself. Machinery such as fryers, ovens, and other commercial-grade equipment are essential to any business, and in this article, we will focus on the rental, acquisition, care, and maintenance of these back-of-house staples, as well as how to correctly identify when a problem with your equipment cannot be solved without expert help.
Rental and Acquisition of Commercial Equipment for Your Restaurant
Whether you are replacing existing machinery or just starting out in a new location, your acquisition of replacement parts doesn’t need to be difficult. Online vendors, such as 24/7 Restaurant Parts, provide the equipment you need in a timely fashion, all with the click of a few buttons. Because independent owners are often very busy, online shopping for restaurant parts is the advantaged choice. Vendors that specifically sell restaurant machinery and parts are also well-versed in how to package the equipment in a way that ensures it is kept safe and secure, so when you receive your product, it is in good condition.
Care and Maintenance of Assets and Equipment
There are two broad categories of asset and equipment issues and, while there are many subcategories that apply to one business or another, these two main groups are universal. The first category of equipment malfunctions includes problems that can be solved on your own, and the second consists of problems that require professional help so as not to make the situation worse. For example, the Frymaster Frypot comes with a lengthy, detailed instruction manual that contains information on how to clean the Frypot using the “boil-out” program after filling the machine with a mixture of cold water and detergent. This kind of equipment maintenance is often simple and not overly complex. Detergent is an inexpensive, easy-to-obtain household product. A messy Frypot can be solved on your own, no professional help required, but the second is a little bit harder to identify, but vitally important to be able to recognize. The simple replacement of high-wear parts may, likewise, be a relatively simple matter.
But, of course, this isn’t always the case.
Caring for your commercial-grade equipment, whether rented or purchased, is not something that can be done in a stagnated or languid fashion. Consider your restaurant machinery, right down to the nuts and bolts, as an investment that requires daily maintenance and vigilance. This is not just for practical purposes, but also for safety reasons as well. Often, product-related accidents are a result of inattention on the part of the owner. For example, commercial fryers come with a vent that diverts carbon monoxide into the vent hood so as to prevent the poisonous gas from escaping. The malfunction of this safety feature, whether due to rust or common wear-and-tear, can be disastrous and incredibly dangerous. Fires and other restaurant-related tragedies might be avoidable by performing a daily appraisal of how well your equipment is functioning and whether something needs attention or replacement.
When to Call for Professional Help
The key to knowing when you’re out of your depth is when you find yourself either wildly guessing the right way to fix something. When you get to the point of thinking “maybe if I try this…” or “I wonder if this will help” it might be time to step away, for fear of putting a critical piece of equipment in further danger. For example, if there is a jammed switch, banging on it with a hammer can easily cause far more damage to the product than was there before you tried to fix it. The more extensive the damage, the costlier a mistake made while attempting to fix it is likely to be. It will likely save you more money to have a specialist look at the problem with an expert’s eye than to place the equipment — and yourself — at further risk.
Back-of-house staples, such as fryers, ovens, and freezers are vital to the success of your business. Treat them like an investment and take care of them through regimented daily routines as indicated in the equipment documentation can go a long way towards protecting and prolonging the life of your restaurant. The tools of your trade take care of your business every day, and as an owner, you owe it to your business to return the favor. Rely on the documentation and rely on your training and experience, but if these are found lacking, rely on a professional repair specialist.
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