Food Equipment

When dealing with commercial food equipment or what some in our industry commonly refer to as the “hot side” there are three main aspects to consider: Electrical, Gas and Steam.  The following illustrates what our certified technicians check during scheduled PM visits:

Gas

• Correct pressure is tested where applicable.
• Ensure unit is operating at correct temperature.
• Inspect all door gaskets for proper seating and cleanliness.
• Clean and adjust all main burners and pilots as needed.
• Clean combustion compartments and venting passages as needed.
• Leak test and lubricate all valves as needed.
• Observe proper burner ignition and make necessary adjustments.
• Ensure that all baffles, deflectors, firebricks and ceramics are in good operating condition.
• Ensure proper operation of pilot safety equipment.

Electrical

• Ensure correct voltage and amperage is being utilized.
• Repair any faulty connections.
• Inspect condition of wire insulation.
• Ensure correct operating cycle.
• Lubricate where applicable.
• Inspect conduit and electrical feeds for unusual wear and tear.

Steam

• Ensure proper inlet pressure.
• Inspect all steam traps for proper dumping ability.
• Inspect all check valves.
• Leak check all steam joints.
• Ensure proper seating ability on all drain valves.
• Check all gaskets and packing.
• Inspect all water level and related gauges and controls.
• Inspect control linkage, door latches and safety interlock devices as needed.
• Ensure venting valves and traps for proper operation.