Hobart is urging caterers not to overlook the regular maintenance of kitchen equipment if they are to avoid a culinary crisis over Christmas.
With the festive season representing the biggest sales opportunity of the year for most caterers, the company’s service and logistics director, Simon Lohse, says it is imperative that kitchen disruptions are kept to a minimum.
“A broken down piece of equipment is the last thing a caterer needs — so machines should be serviced in the run-up to Christmas to ensure they are working at peak performance,” he says. “Otherwise, caterers may find that the festive opportunity is restricted by malfunctioning or broken down equipment which will only add to the pressures facing kitchen staff during what is a busy period for everybody concerned.”
Lohse claims now is the time for caterers to begin thinking about the servicing needs of their equipment rather than delaying until later in the year when they will be under increasing pressure from a hectic work load.
“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 Christmas rush starts. Operators may be able to survive having one burner out, but if they lose another they have a real problem.”
Lohse says regular servicing is essential to ensure maximum efficiency and longevity from any machine.
“Commercial catering equipment is built to endure the unyielding demands of a busy kitchen but a simple, preventative maintenance programme, including a regular service, ensures machines last their expected lifetime,” he adds. “There are substantial benefits of keeping equipment properly maintained, from lower running costs and reduced lifetime costs, to increased operating efficiency.”