Here's the pattern, from the people who run the emergency line: the walk-in that failed Saturday ran a degree warm all month. The fryer that died at 6 PM had been recovering slowly since spring. The ice machine that quit on the holiday weekend got quieter for weeks first. Equipment almost never dies without warning — it dies without anyone scheduled to notice the warning. That's the entire case for preventative maintenance, and it's why we'd rather sell you a plan than meet you at 2 AM.
What a plan actually is
Not a laminated one-size checklist. We inventory your kitchen — every unit, age, condition, fuel — and build a visit schedule around what you actually own and how hard you run it. A pizzeria's plan lives around its deck ovens and mixer; a seafood house's plan lives around refrigeration and ice; a club banquet kitchen's plan is combi descaling and calibration before every season. Typical cadence lands quarterly to semi-annual depending on the equipment mix, and we set it with you, not for you.
What a visit covers, by station
- Refrigeration: condenser and evaporator coil cleaning, gasket and door hardware inspection, defrost verification, temperature checks against calibrated instruments.
- Cooking line: burner and pilot service, thermostat calibration (the dial drifts on every oven, every year), safety-valve checks, door seals, gas-connection inspection.
- Steam equipment & combis: descaling, water-level probe service, blowdown, gasket checks, water-treatment review — the highest-ROI page in the plan for South Florida water.
- Ice machines: professional descale and sanitize (two jobs, two chemicals), filter changes, condenser cleaning, production check.
- Dish machines: deliming, temperature/concentration verification with test instruments, arm and jet service, booster inspection.
- Mixers & slicers: gear oil, clutch and belt adjustment, blade and sharpener service, guard and safety check.
What you get beyond fewer breakdowns
- Standard rates instead of emergency rates — planned work on a Tuesday costs less than the same work at midnight, every time.
- Priority dispatch when something breaks anyway. Plan customers go to the front of the line — including on the 24/7 emergency line.
- A documented service history for every unit: gold during health inspections, decisive in insurance claims and warranty disputes, and real money when you sell equipment — or the restaurant.
- Longer equipment life. Clean coils, treated water and calibrated controls are the entire difference between the 6-year machine and the 15-year machine.
Who signs up
Multi-unit operators who can't personally watch every kitchen. Country clubs and hotels with equipment inventories that dwarf a normal restaurant's. And single-store owner-operators — from Delray to the Gardens — who've done the 2 AM walk-in call exactly once and decided never again.
Start free, upgrade when ready
Want to see what maintenance looks like before committing? Download our free Commercial Kitchen Preventative Maintenance Checklist — the owner-safe monthly and quarterly tasks, per equipment type. When you're ready for the PRO items to happen automatically, call (561) 695-9808 or text us your equipment list, and we'll send back a plan and a number.