Catering Equipment Engineer Sussex

From Commercial Kitchen Repair and Breakdown Support to Planned Preventive Maintenance, we deliver a service you can rely on.

Catering Equipment Engineer Sussex

Catering Equipment Engineer Sussex: Equipment Maintained

Catering Equipment Engineer Sussex: We service all types of Commercial Catering Equipment, Mechanical, Electrical and Gas. A single port of call for all your requirements. In addition to any equipment check we ensure your kitchen is a safe environment and is up to all current Gas and Electrical regulations.

From Commercial Kitchen Repair and Breakdown Support to bespoke Planned Preventive Maintenance Systems, we deliver a service you can rely on.

Engineers carry a comprehensive van stock aiming for a first-time fix of your equipment. In the event that parts are required then we have full technical support from a professional group of suppliers. Parts are sourced and ordered for next day delivery whenever possible.

Think Catering Equipment Engineer Sussex: Think AWS Catering & Refrigeration

6 Reasons why you should be proactive about maintaining your catering equipment


  • It’s Cost Effective

Maintaining restaurant equipment is very costly. Many operators find themselves constantly repairing broken equipment or constantly having to source new parts, which is not an effective use of time. Since kitchen equipment is so expensive to initially purchase, extending it’s lifespan is your best bet to get a return on your investment.

Setting up preventive maintenance on your equipment is the most cost effective way to maintain your overall operations, and eliminate the risk of expensive breakdowns.


If a fryer was to go down during a busy lunch rush, the negative impact this could have on overall sales would be catastrophic! But alternatively, if the fryer was being cleaned and inspected regularly, there would be no unforeseen issues and no unwanted repair spend.

  • Maintain Food Quality

People go to restaurants for several reasons, but mainly for great food and drinks! But if your kitchen equipment has not been properly maintained, it will severely impact the quality of food that is produced. The upkeep required to ensure equipment is working properly, and producing the same level of output is critical in maintaining restaurant standards.

For example, baking and convection ovens require a lot of heat and power to properly cook and proof baked goods. If your oven is old, outdated, or not well maintained, then there may be issues with the product cooking evenly throughout. This would result in subpar baked goods, or potential entire batches of product gone wrong. If you are a restaurant that relies on your baked goods, properly maintaining your kitchen equipment is your best bet to high quality food.

  • Eliminate Employee / Guest Safety Risks

The kitchen can be a dangerous place, and poorly maintained equipment is a huge hazard. It is so important to ensure that your staff and guests are safe to dine and work, and setting up preventative measures is the best way to do so.

Most equipment uses some form of gas, fire, oil, or heat to operate — when the equipment is not cleaned, this can result in a dangerous fire hazard. Flipping out fryer oil daily, wiping crumbs and debris from ovens, and making sure toasters are turned off after each service are small ways to eliminate the potential of a safety issue. Completing timely preventative maintenance safety checks will allow you to rest assured that your kitchen is a safe environment.

  • Increased Equipment Lifespan

Since kitchen appliances and equipment are so costly, it is crucial for restaurant operators to maintain them. After the purchasing and installation payments are complete, many operators will not want to spend more money on preventative maintenance procedures on their new and expensive appliances. However, this will be a costly mistake in the long run!

Kitchen equipment is constantly running, so average wear and tear is understandable. But having the proper preventative maintenance set in place will keep problems to a minimum, and allow your equipment to run to its full potential. Average large kitchen equipment should last between 10-20 years, depending on the type of machine. However, many operators find themselves replacing equipment usually at the ten year mark — this proves that there could be improvements, and a missed opportunity to save money.

  • Speed of Operations

The kitchen is the heart of the restaurant, and is constantly moving! From baking fresh burger buns in the morning, to frying up batches of golden brown chicken throughout the afternoon, the kitchen equipment is truly working. And the worst case scenario would be having to stop operations due to an equipment breakdown.

Why risk this loss of revenue when it can be easily avoided? While necessary repairs are understandable, but can be hard to catch. Having preventative maintenance procedures in place will allow you to catch these issues before the breakdown or problems occur, so you won’t need to worry about stopping service to make a repair.

  • Better Resale Value

All equipment will eventually reach it’s lifespan – but what happens after that is dependent upon your preventative maintenance practises. You could throw the machine away (if left unmaintained), or you could attempt to sell your used equipment for a fee.

However, the sale of your old equipment is going to depend on how well maintained the equipment is — if your machine was left uncleaned, unmaintained, and uncared for, then you will have a very hard time being able to sell your old equipment for a fee. Being able to sell equipment, for any price, is a better option than simply throwing away the old equipment.

While cutting costs is top of mind for all restaurant leaders and operators, it can be easier said than done. But the simplest way to improve your bottom line is by streamlining your repair and maintenance management procedures. When saving 15-30% annually on repairs and maintenance is possible, why wouldn’t you want to optimise your operations however you can?

Setting up the proper preventive maintenance is an operator’s best way to ensure that repair and maintenance spend isn’t negatively affecting the business, and ensuring that kitchen equipment is well maintained for years to come. Since equipment is such an investment, it is crucial to manage and maintain the investment in the most effective way possible.

Think Catering Equipment Engineer Sussex: Think AWS Catering & Refrigeration