REPAIR AND MAINTAIN – Blue Flames

BLUEFLAMES

REPAIRS &
MAINTENANCE

BLUEFLAMES

REPAIRS &
MAINTENANCE

Why spend lots of money to acquire commercial kitchen equipment and make no provision for the preventive and predictive maintenance needs? Unless you are prepared to have pre-mature and unnecessary equipment breakdowns which will result in down-time, loss of revenue and ultimately shorten the life span of your equipment, preventive and predictive maintenance is essential for your operation. Given the high investment costs associated with replacing a comprehensive maintenance program is essential. A non-existent or ill-designed plan for preventive maintenance will inevitably result in equipment breakdowns at the least appropriate time. More often than not the end result is down time and loss of revenue.

We are known for our expertise in off-site catering inclusive of:

we SUPPORT

Baking Equipment

Bar and Beverage Equipment

Cleaning Filtration Warewash

Cooking Equipment

Food Prep, Holding and Warming Equipment

Kitchen Ventilation Equipment

Butcher Processing Equipment

Meat Processing Equipment

Refrigeration and Freezing Equipment

Stainless Steel Storage and Handling Equipment

Concession Food Supplies

Concession Machines

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CLEAN & MAINTAIN

Failure to properly clean and maintain equipment affects its performance and the overall safety of kitchen operations. For example grease build up and faulty electrical connections can cause fires . When food service equipment is not kept in good repair and condition, it can be a potential source of microbiological and physical contamination. Built-up debris on equipment can contaminate food produced on it, or even enter the product directly. Flaking paint, excessive lubrication and rust can all create hazards. Of course, your staff plays a pivotal role in the day to day maintenance of your food-service equipment, but don’t overlook the importance of professional service when it comes to commercial kitchen equipment preventive maintenance.

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REPAIR

In addition to cleaning, sanitizing and running diagnostic tests our service technicians can identify small and/or emerging issues before they develop into larger, more expensive problems. Not only does this spare your business avoidable deferred maintenance costs, but it also extends the life of ranges, ovens, fryers, steamers, griddles and other essential pieces of kitchen equipment. This saves your establishment unnecessary replacement costs while ensuring that you get the most bang for your buck.

Cleaning a commercial kitchen requires knowledge, experience, the right equipment and the qualified team to do it right the first time. Our objective is to save you time and money.

What Does That Mean for You? In short, it means optimum performance, a cleaner, healthier and safer work environment for your operations team and by extension the kind of establishment that your customers will be happy to patronize.