We believe that customer service and commercial building service and repair go together. When the BBB recognizes our efforts for the third year in a row with a Gold Star Certificate for 2011, we take great pride in the efforts of all of our employees to meet and exceed our customers expectations. At eBuilding Service, we are committed to being the best commercial hvac, refrigeration, hvac/r general maintenance, commercial kitchen repair provider serving Colorado’s entire front range including Denver, Littleton, Centennial, Westminster, Lakewood, Boulder, Lousiville, Broomfield, Parker, Englewood, Aurora, Golden, Loveland, Ft. Collins, and Colorado Springs.
August 6, 2012
eBuilding Service, LLC is proud to announce that it is a winner again of a Gold Star Certificate from BBB Denver/Boulder, 2011
February 18, 2012
New Commercial HVAC Equipment: Warm weather is just around the corner and now is the time to be replacing commercial heating and air conditioning equipment. As the temperatures rise so does the cost of new equipment. Commercial HVAC contractors get busier with each degree of temperature increase and so do their prices. Don’t wait until summer to evaluate whether your commercial building, restaurant, apartment complex or hotel is going to be kept cool by your existing HVAC equipment. The first heat wave is not the time to decide to install a new commercial RTU on your building. If you wait until then, you’ll typically wait the longest and pay the highest prices. Let eBuilding Service evaluate your cooling equipment now and help you plan and prepare for the summer heat. We specialize in commercial HVAC and service the entire front range of Colorado including Denver, Lakewood, Littleton, Aurora, Parker, Boulder, Louisville, Ft. Collins, Colorado Springs and Pueblo. Let us evaluate your commercial heating and roof top air conditioning units. This winter, we have already replaced numerous commercial HVAC units for our commercial customers.
Spring RTU Tuneup and HVAC Preventative Maintenance: An ounce of prevention is worth a pound of cure. Our typical preventative maintenance service provides quarterly inspections, adjustments and service to help maintain the efficiency and reliability of your equipment and to help prevent and minimize downtime, repair bills, and loss of use. Preventative maintenance programs are customized for our customers specific needs and budget parameters. Preventative maintenance service should include dating and changing filters and insure correct sizes and types are utilized, check and lubricate blower motor and shaft bearings, check condensing/evaporator coils, brush and wash down with water if conditions allow, use fin tool to straighten fins. Coils should be cleaned a minimum of two times per year. Check adjust and/or replace belts, pulleys, motor mounts and assemblies. We recommend and leave extra belts at each unit. Check refrigerant charges and add as needed from losses due to equipment checks. If a unit is actively leaking, then with our leak detection equipment we locate and estimate repairs to correct the leak. Check A/C compressor crankcase heaters. Additional items are recommended including but not limited to heating system operations and controls. Proper commercial preventative maintenance covers numerous items and is highly recommended to keep your commercial RTU operating well when the heat arrives this summer.
If you are a commercial property manager, restaurant operator, hotel manager, or commercial property owner, let our experience and buying power provide savings for your business. If you are considering a new commercial air conditioner or need commercial HVAC tuneup or preventative maintenance service, call eBuilding Service today at 303-592-1055 for an evaluation of your commercial heating and cooling equipment. eBuilding Service, LLC is a recipient of the 2009 and 2010 Denver BBB Gold Star award.
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
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.
Proper restaurant equipment maintenance will save you money on your energy bill and repairs and ultimately cut costs. Well-maintained restaurant equipment will also ensure a more sanitary and safe kitchen.
Creating an equipment maintenance logbook will help you keep up with the maintenance schedule recommended by the manufacturer. Filling out warranty cards will give you recourse if the restaurant equipment you purchased turns out to be defective. Warranty cards also help manufacturers reach customers if the product they purchased needs to be recalled.
Post phone numbers for restaurant equipment repairs on your equipment when possible. If your restaurant uses complex equipment, hire a reliable maintenance technician and make sure that preventative maintenance is performed.
Always conduct a test run before using any new restaurant equipment. Run the ice machine, empty it, sanitize it and refill it. Check the walk-in and refrigeration temperatures. Calibrate the temperatures for your fryers, griddle, oven and stove.
Careful selection, planning and maintenance of restaurant equipment will ensure a smooth restaurant operation.
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.