eBuilding Service General Maintenance Technician Jon Bowman, explains and showcased the repairs done to a commercial office building. The interior walls had excessive moisture build up due to outside vents not sealed properly. eBuilding Service Technican installed 3 vent covers, caulked to seal as well as caulked the windows and holes on the outside of the building. Then he matched the painting to hide the patches, when painting look for paints that are supposed to act as a moisture barrier. Protecting the interior of a building for moisture will reduce the risk of mold and extensive repairs. Buildings, can suffer water damage that results in increased maintenance costs, a decrease in property value, and potential liability associated with a decline in indoor air quality. eBuilding Service can help provide general maintenance services, as well as tenant finish, HVAC/R, Commerical Appliance repairs and isntallations. All commerical property repairs can be addressed in one phone call, or visit www.ebuildingservice.com for more information.
December 3, 2010
eBuilding Service General Maintenance Technican Jon Bowman, explains GM repair performed on commercial property.
November 3, 2010
eBuilding Service Technician Tony Publicover, explains gasket repair and importance on reach in cooler.
eBuilding Service technician, explains gasket repair and importance on a reach in cooler located in a bar. Replacing gasket’s on an as needed basis will help keep your refrigeration equipment operating properly. Planned maintenance on all HVAC/R and cooking equipment is available as well as repairs and installs. eBuilding Service is licensed and insured and prepared to assist you with the next commercial appliance repair or installation in the Denver Metro area. www.ebuildingservice.com
October 28, 2010
eBuilding Service technician Tony Publicover, explains the importance of planned maintenance on restaurant equipment while performing a reach in glass cooler repair. Coil cleaning on a regular basis will help keep repair costs down. eBuilding Service provides HVAC/R and Cooking Equipment Planned maintenance as well as General Maintenance, Commercial Handyman and Tenant Finish repairs.
October 27, 2010
eBuilding Service provides commercial construction, tenant finish and handyman repairs such as drywall repair, painting, office remodel, electrical install, new wall install. Watch eBuilding Service Technician Jon Bowman explain how a drywall repair was performed on a commercial conference room wall. eBuilding Service looks forward to assisting you with your next commercial general maintenance repairs, tenant finish and office remodel
September 27, 2009
- Clean and lubricate compressors according to manufacturer instructions.
- Once a month, uncover the condenser and vacuum thoroughly. Unplug the unit carefully as to not dislodge the sensitive controls. Dirt and dust accumulations interfere with the circulation of air through the cooling coils. Check filters and replace as needed.
- To maintain proper air circulation, never store boxes on top of the walk-in units.
- Keep the door handle, door closure kit, door hinges, sweep gasket, and door gasket free from dirt and in good repair. Check the door gaskets for splits or cracks. Poorly sealed doors will cause the units to operate inefficiently, and might also lead to expensive repairs. It is recommended that you change door gaskets every 3 to 5 years.
- Monitor refrigeration units for excessive noise and vibration. Check for and quickly repair bent fans, loose belts, and worn bearings.
- During extended periods of summer heat and humidity, place a small house fan on top of the unit near the condenser to enhance cooling efficiency.
- Following manufacturer instructions, calibrate the dial thermometer twice a year.
- Regularly check things such as door gaskets, hinges and catches, to minimize leaking of warm air into the unit.
- Check temperatures regularly.
- Allow adequate airflow around the motor and condenser fins. Clean them regularly, as built up dust acts as an insulation layer which may cause motors to overheat.
September 23, 2009
Caring for and repairing older equipment during the tough economy can help operators reduce expenses.
Making the most of expensive equipment such as fryers, walk-in freezers, and H-VAC systems through careful maintenance and selection of replacement parts seems like a no-brainer, especially during cash-strapped times when quick-serves face higher costs for everything from labor to energy.
But surprisingly, the upkeep of these kitchen mainstays is often a neglected portion of the overall restaurant budget, as more regular line items such as food, non-perishables, and payroll garner closer scrutiny. A careful examination of procedures for day-to-day equipment maintenance, procurement, and training can yield hidden savings, industry experts say.
“We extend the philosophy of making it last to every piece of equipment that we own,” says Bill Sassman, assistant service supervisor for 83 White Castle hamburger outlets in the Chicago region. “We have Shake Masters that have been in the field for over 20 years.”
Sassman says that foodservice suppliers often joke when they notice the age of the equipment in White Castle kitchens. But he and his stores’ managers are having the last laugh—they have a profit-sharing program that provides strong incentives to extend the operational life of everything from griddles to soda fountains.
“Procrastinating on service repairs can be tempting, especially when budgets are lean. But as margins tighten, it’s essential to keep parts like knobs and gaskets in good condition through regular maintenance and repair, ensuring that equipment doesn’t suffer an unexpected breakdown and cause the kitchen to close temporarily.
“You’re spending money but you prolong the life of the equipment and keep the quality of the food that’s coming out … at a high level,” says Arnold Kimmons, director of sales and marketing for Franklin Machine Products, among the largest suppliers of replacement parts to professional kitchens.
Sales of latches, hinges, and other parts have risen amid the economic downturn at Lumberton, New Jersey-based FMP. Kimmons says operators are paying closer attention to the longevity of their equipment.
If a chain has scale, another smart way to wring savings from the equipment budget is by taking advantage of a parts catalog designed specifically for your restaurant concept. In recent years, franchisors at some of the largest U.S. chains have been developing these arrangements to simplify purchases for franchisees.
“Parts had kind of been off the radar screen and done at the franchisee level,” says Steve Snower, president of Lombard, Illinois–based Parts Town, which supplies OEM parts including pilot assemblies, burners, circuit boards, and control modules. “There’s a fairly significant trend toward quick-serves looking for parts partnerships.”
Having such an umbrella agreement can lead to volume discounts and other efficiencies that sometimes save individual franchisees in excess of 20 percent annually over the cost of buying replacement parts on their own, Snower says.
Scott Martenson, owner of a Culver’s restaurant in the Chicago suburbs, says the familiarity of dealing with a single source can lead to unexpected benefits. When he recently sought to replace panels on his fryer, Martenson discovered the Culvers’s custom catalog, which Parts Town designed, showed he only needed to replace the panels’ Mylar coverings, resulting in significant savings.
“This is an industry where you need to keep those costs low and keep your value up,” Martenson says. “You have to become a lot more intimate with your equipment on a day-to-day basis.”
Even so, training, considered essential to keeping equipment in working order, is frequently neglected. But with a labor pool dominated by young, often-inexperienced workers, it’s essential that operators emphasize how to operate and clean microwaves, grills, and other kitchen workhorses.
Mike Smalley, owner of Middletown, Maryland-based equipment service company MDS Mechanical, estimates that some 20 to 40 percent of the calls he makes to fast-food restaurants stem from abuse of equipment that could be prevented through education.
“People don’t take care of equipment,” says Smalley, noting that the most common violations he sees include broken hinges from slammed doors, compressors that break down when the doors of freezers and refrigerators are left propped open and cracked gaskets resulting from lack of cleaning. “Restaurant managers should be doing training,” he says.
August 27, 2009
Preventative maintenance of your restaurant equipment can be as easy as regularly cleaning and servicing your commercial equipment. Below are several tips for properly cleaning and maintaining your restaurant equipment.
- Clean your restaurant equipment daily to prevent dirt build up. This build up comes from food products and grease falling into the crevasses and wears down your equipment.
- Make a schedule for cleaning, calibrating commercial ovens, checking commercial refrigerator temperatures, descaling dish machines and any other type of commercial equipment upkeep.
- Closely read and follow the cleaning directions in the manual and on the solvent bottles to avoid damaging your equipment.
- Contact the manufacturer if you aren’t certain of the proper way to clean any restaurant equipment you have. Most manufacturers keep copies of maintenance manuals even for retired models.
- Set up a service contract for your restaurant equipment with the manufacturer or a local service company to perform regularly scheduled fine tuning of each piece.
- When choosing new restaurant equipment, opt for ones that are easy to clean. This means coming apart and being put together easily.
- Take advantage of your manufacturer’s representatives. They are well trained and don’t charge to help out, so call them in to teach you the best cleaning methods for your equipment.
July 27, 2009
Refrigeration Equipment – refrigerator coils get dirty, the heat doesn’t go anywhere, and it takes more energy to cool the food. Regular cleaning and upkeep of refrigerator coils is inexpensive. You can do this yourself or hire someone to come in and do it.
Create a calendar with the recommended maintenance dates for all parts and equipment, including monthly, quarterly, semi-annual and annual checks. The schedule should note:
|Refrigerator, Freezer Sample Cleaning Chart|
|Parts||How Often||Materials Needed||Cleaning Procedure|
|Outside||When needed||Sponge, cloth or paper Towel, Mild Detergent||Wash with warm water and mild detergent. Do not use abrasive or harsh cleaners. Rinse and dry.|
|Outside||Yearly||Appliance wax, good auto wax, or stainless steel spray (Satin Shine)||For rust protection, wax painted metal surfaces at least once a year. Do not use wax on plastic parts.|
|Inside walls/floors/ Shelving||Weekly||Sponge, soft cloth or paper towel; baking soda or mild soap Sponge, mop (for floors), or sprayer.||Wash with warm water ?and a mild detergent or ?two tablespoons baking soda to one quart warm water. Never use steel wool or other abrasive. Rinse and dry.|
|Doorliners & gaskets||Monthly||Sponge, soft cloth or paper Towel and mild detergent||Wash with soap and warm water. Rinse and dry.|
|Condenser coil||Monthly||Vacuum cleaner||Remove louvered panel. Clean dust and lint from condenser.|
|Floors||Daily||Broom, Dust Pan||Sweep floors daily|
- when air-conditioning-equipment air filters should be changed
- when exhaust- and supply-fan bearings should be lubricated
- when thermostats on cooking and air-conditioning equipment should be calibrated