Gary’s Planned Maintenance Program for Commercial Kitchens

We know the importance of having your commercial kitchen equipment operating at peak performance.
​Your commercial equipment needs to keep up with your busy kitchen—​ and we are here to help make that happen. ​​

Interested in learning more about commercial kitchen PMs?

203-922-1000

What is Planned Maintenance (PM) for commercial appliances?
A maintenance visit for your commercial kitchen that is scheduled with Gary’s at a time that is convenient for you.
​Planned Maintenance, or PM, helps reduce equipment failure by examining equipment routinely and performing the manufacturer suggested maintenance on your equipment. By performing routine maintenance on your commercial equipment, you can greatly extend its life at a time that is convenient for your workflow. 

Commercial Equipment that requires routine maintenance
Commercial Steamer Maintenance
Commercial Dishwasher Maintenance
Commercial Griddle Maintenance
Commercial Slicer Maintenance 
Commercial Combi-Oven Maintenance
Commercial Dishwasher Maintenance
Commercial Convection Oven Maintenance
​Commercial Fryer Maintenance
Commercial Espresso Machine Maintenance

Planned Maintenance (PM) Schedule 

Choose the right schedule for your business based on your availability, equipment use, and budget. Our Service Team can help you set up the best schedule for your dollar.

​Frequency Options
Monthly, Bi-monthly, Quarterly, Yearly

PM Monthly Labor Subscription
Customers who prefer to have a monthly payment for commercial appliance repair and maintenance labor--then this is the option for you.
Easily budget for labor hours* for the year and only pay for parts needed. Each contract is created specifically for your location and needs, so if you are interested in this option, give our office a call!

*Monthly Labor hours apply to equipment listed in the PM contract agreed by both parties

Benefits of routine Planned Maintenance (PM) for your Commercial Equipment
​
A proactive approach
Less emergency calls and unexpected downtime

Longer equipment life
Saving you money

Safe equipment operation
Create a better work environment for your employees

​We craft each commercial appliance Planned Maintenance (PM) visit to your equipment, availability, and budget needs

​Examples of what is done on a Planned Maintenance (PM) visit for commercial appliances

• Visual Inspection: We check that your commercial equipment is in good, physical condition. Knobs, handles, cord caps etc are examined and replaced as needed.
• Operational Inspection: We check that your commercial equipment operates safely and properly. If a repair is identified, minor repairs can be done onsite and major repairs can be estimated.
• Descale: Technicians will descale boilers, dishwashers, coffee and other water based equipment to remove limescale that has built up on your commercial appliance. Skipping this treatment can result in long term damage from scale build up on your commercial appliance.
• Routine Component Check: Technicians look for parts that easily wear down over time, such as gaskets and switches, and replace as needed.
• Smooth Operation Calibration: Technicians adjust and calibrate temperatures as needed for your commercial kitchen operation. 
• Mechanical TLC: Technicians clean, sharpen and lubricate mechanical components as applicable to ensure they are operating at their best.
• Support System: Our service team is available to answer any operatorial and maintenance questions for your team 

Want to learn more about
Gary's Planned Maintenance Program
​for Commercial Kitchens?

Call Us

COMMERCIAL APPLIANCE  REPAIR TECHNICIAN

PRO MAINTENANCE TIPS

Here are some routine maintenance that you can do to help keep your equipment at its best

Commercial Grill, Range, and Griddle Maintenance
 Clean grates, flattops, and burners after every use
Check for dirty grease build up in filters and vents that can lead to restricted air flow

Commercial Fryer Maintenance
Check for gas leaks (every 4-6 weeks)
The fryer oil should be filtered daily and fryers should be boiled out weekly to help protect food quality.

Commercial Range Maintenance
Remove and clean range top burners, grates and drip trays keep oven clean 

Commercial Dishwasher Maintenance
Drain and clean machine daily or in-between meals.
Clean the strainers and any debris from the tank. Perform a descale as needed.

Commercial Espresso Machine Maintenance
Keep the machine clean and clean group heads with blank portafilter and cleaner daily

Commercial Steamer Maintenance
Clean compartments and doors
Perform descale monthly (if applicable)

Commercial Grill Maintenance
Keep grill top and table clean. Remove drip trays and clean daily 

Commercial Convection Oven Maintenance
Clean oven cavity and blower wheel as needed
​Make sure that the motor is free of dust. We recommend that you clean this unit weekly.

Chris Evans
Service Manager