PM Schedules: Maximizing the Lifespan of Capital Equipment

Protecting the Balance Sheet

Kitchen equipment represents hundreds of thousands of dollars in capital expenditure. Running a machine until it breaks is a flawed operational model that leads to lost revenue during downtime. #

The Weekly Checklist

Chefs should be trained on daily and weekly deep-cleans. For combi-ovens, this means running the automated descaling cycles. For espresso machines, this means backflushing with chemical powder every single night. #

The Quarterly SLA

Every 90 days, a certified technician should open the chassis of your major equipment. For coffee, this means replacing grouphead gaskets, shower screens, and testing water filtration lines. Proactive replacement costs a fraction of an emergency weekend call-out.