Hobart is urging hoteliers to take the regular maintenance of their kitchen equipment seriously – or risk machinery going down at critical times.
The company claims that hotels should be thinking about the servicing needs of their equipment while the year is still young, rather than delaying until later when they will be under increasing pressure.
“A broken down piece of equipment is the last thing a hotel needs – so machines should be serviced regularly to ensure they are operating at peak performance,” said Simon Lohse, service and logistics director of Hobart. “Otherwise, operators may find that opportunities in 2012 are restricted by malfunctioning or broken down equipment which will only add to the pressures facing kitchen staff during what will be another challenging year.”
Contrary to some perceptions, Hobart Service works with all makes and models of catering equipment, not just its own brand. It has more than 200 engineers on the road and claims to boast a 93% first-time fix rate.
“If kitchens have any equipment which is not performing as it should, or possibly has a minor fault such as a burner out on a range, it needs to be repaired before the rush starts,” added Lohse. “Operators may be able to survive having one burner out, but if they lose another they have a real problem.”