A technician in a plain gray work shirt, seen from behind, writes on a plain clipboard beside a row of stainless reach-in cabinets and a fryer line in a clean, empty restaurant kitchen before opening, a small tool bag on the floor at his feet, the equipment clearly the subject, soft morning light.

Commercial Preventive Maintenance Plan

Scheduled visits across cold, cooking, warewashing and laundry: coils, gaskets, calibration, gas checks and a written log.

(844) 571-4566

Mon–Sat, 8am–8pm

Lowest cost band
5 steps on the visit
6 problems it answers

Book a visit

Three short steps, about a minute.

or call (844) 571-4566

What the commercial preventive maintenance plan
involves.

A preventive maintenance plan is a calendar of short visits built around the equipment you own and how hard it works. The aim is fewer emergency calls on a Friday night and a service record that stands up to an inspector, an insurer or a maker's warranty claim. For cold storage, each visit cleans condenser coils, checks gaskets, hinges and closers, clears drain lines, tests defrost and records box temperatures. On the cooking line it means calibrating fryer, griddle and oven thermostats against a reference, checking pilots, burners and gas connections with a leak check, inspecting quick-disconnect hoses and restraint cables, and looking at combi and steamer scale and door gaskets. Dish machines get their wash and final rinse temperatures measured and written down, arms and screens checked and scale reported. Laundry machines get door locks, belts, drain valves and suspension checked, and tumblers their lint paths, burners and airflow. The schedule is set with you, quarterly for most kitchens and more often for heavy fryer lines or a busy laundromat, and each visit ends with a short written log per unit. Anything worn is reported with its cost first; nothing is replaced during a maintenance visit without your yes.

How the visit goes

What it usually costsLowest · Scheduled maintenance visit: coils and drains cleaned, gaskets and doors checked, thermostats calibrated, gas leak check, temperatures logged

A routine maintenance visit per unit is the smallest item on this page. Worn parts found along the way are quoted as their own repair, and nothing is replaced during the visit before you agree.

Answers 6 problemsReach-In Cooler Not Holding Temperature Through a Shift

Walk-In Freezer Icing Up on the Coil, Floor and Door Frame · Commercial Convection Oven Baking Unevenly Across the Racks · Dish Machine Not Reaching Temperature on the Wash or Final Rinse · Commercial Laundry Tumbler Not Heating: Loads Still Damp After a Full Cycle · Pilot Won't Stay Lit on a Fryer, Griddle or Steamer on the Line

Comes up most onCommercial cold storage

Commercial cooking equipment · Commercial dish machines · Commercial laundry equipment

Commercial preventive maintenance plan,
step by step.

Leave a written log for each unit with readings, parts that are wearing and anything that needs a separate repair.

List every unit with its make, model, age and how hard it works, and agree a visit frequency with you.

On each visit, clean coils and drains, check doors and gaskets, and record the temperatures each unit holds.

Calibrate thermostats, check pilots, burners and gas connections, and leak-check what the visit touched.

Measure dish machine temperatures, check scale and lint paths, and test door locks, belts and airflow on laundry machines.

Leave a written log for each unit with readings, parts that are wearing and anything that needs a separate repair.

The problems
it answers.

6 of them, from reach-in cooler not holding temperature through a shift to pilot won't stay lit on a fryer, griddle or steamer on the line.

All problems

A two-door stainless reach-in cabinet in a busy commercial kitchen, one door standing slightly ajar with a torn gray gasket at the hinge edge, shelves inside crowded with food pans pressed to the back, a probe thermometer resting on the top shelf.

Most common

Reach-In Cooler Not Holding Temperature Through a Shift

6 causes, cheapest first

Before you call

Tell us this when you book

How many units you have in each group, cold storage, cooking, dish machine and laundry, and roughly how old they are
Your hours, busy days and the windows when equipment can be taken out of service
Any recent health inspection notes, insurer requirements or warranty terms that ask for maintenance records
Which units have caused the most calls in the past year

It also answers

Lowest,
on the site's scale.

A routine maintenance visit per unit is the smallest item on this page. Worn parts found along the way are quoted as their own repair, and nothing is replaced during the visit before you agree.

Read the full cost guide

Repair	Relative cost
Walk-in evaporator fan, defrost heater or drain line heater, door gasket, frame heater, expansion valve, leak repair, compressor or condensing unit
Reach-in, pass-through or prep table gasket, hinge, fan motor, thermostat or controller, defrost heater, leak repair or compressor
Fryer pilot assembly, thermopile, thermostat or probe, high-limit, gas valve, ignition module, element, contactor or filter pump motor
Convection or combi blower motor, door switch or gasket, igniter or element, core probe, level probe, steam generator or controller
Cooking line pilot, thermocouple, burner or orifice, safety valve, griddle thermostat, regulator or quick-disconnect hose, leak-checked
Dish machine tank heater or booster element, thermostat, fill valve, float switch, drain valve, wash pump seal or motor, conveyor drive
Laundry machine door lock, belt, bearings and seal, drain valve, inverter or motor; tumbler igniter, flame sensor, gas valve coil or airflow switch
Controller, touch panel, probe or sensor, relay, contactor, power supply, door switch or interlock, tested before anything is changed
Scheduled maintenance visit: coils and drains cleaned, gaskets and doors checked, thermostats calibrated, gas leak check, temperatures logged	lowest

Where it
comes up most.

Most bookings: Commercial cold storage, Commercial cooking equipment, Commercial dish machines, Commercial laundry equipment.

All commercial appliance types

Often the same visit

A row of three stainless steel reach-in cabinets with solid doors along the wall of a working restaurant kitchen, the reach-ins clearly the subject, one door open showing sheet pans of prepped vegetables on wire shelves, a walk-in cooler door with a clear strip curtain visible at the far end, a cook seen only from behind in a white jacket passing in the soft background, bright even kitchen light.

Commercial cold storage

A working restaurant cooking line under a stainless ventilation hood, two stainless gas fryers with baskets hanging above the oil, a flat griddle and a combi oven with a glass door beside them, the equipment clearly the subject, a cook seen only from behind and shoulders down at the far end of the line, warm kitchen light, small blue flames visible under the griddle.

Commercial cooking equipment

A stainless door-type dish machine in a busy restaurant warewashing station, its hood half raised with steam rising, a green plastic rack of clean white plates sliding out onto the clean-side table, the dish machine clearly the subject, a worker seen only from behind and shoulders down in an apron at the soiled side, bright even kitchen light.

Commercial dish machines

The makes
we see it on.

35 makes on this site, and the commercial preventive maintenance plan on any of them. Each mark opens that make's own page.

All 35 brands

Commercial preventive maintenance plan,
where we come out.

The business, the climate and the building all change how the commercial preventive maintenance plan goes. These notes are about that, metro by metro.

All service areas

Tampa BayFL · 31 areas

A Tampa Bay maintenance plan is built around hurricane season: condenser coils cleaned, gas connections checked and walk-in alarms tested before summer, so the kitchen is ready if the power goes out or a storm surge reaches the street.

OrlandoFL · 30 areas

Orlando maintenance plans follow the visitor calendar, servicing fryers, combi ovens and dish machines in the slower weeks so the equipment is ready for school holidays and convention weeks, when the kitchen cannot afford a lost shift.

Miami / South FloridaFL · 47 areas

South Florida maintenance plans lean on coil cleaning, gasket renewal and corrosion checks ahead of the winter visitor season, when restaurants from downtown Miami to the beach cannot spare their walk-in or their dish machine for even one night.

New York MetroNY · 75 areas

New York maintenance plans focus on basement kitchens with little airflow, cleaning condensers, checking gas lines and drains and keeping temperature logs in order, so a kitchen is ready whenever the inspector arrives unannounced.

HoustonTX · 36 areas

Houston maintenance plans schedule rooftop condenser cleaning before the heat and a review of outage plans before hurricane season, so walk-ins and reach-ins can hold food through heat waves and a power cut.

ChicagoIL · 50 areas

Chicagoland maintenance plans usually run twice a year, preparing rooftop units for winter with head pressure and heater checks and for summer with coil cleaning, while fryers and dish machines keep their own schedule.

Los AngelesCA · 95 areas

Los Angeles maintenance plans deal with hard water, heat and seismic rules together, deliming combi ovens and dish machines, cleaning coils and checking gas connectors and restraints so kitchens stay ready for inspection all year.

San DiegoCA · 31 areas

San Diego maintenance plans balance coastal corrosion against inland heat, with coil coating checks near the beach and condenser cleaning inland, plus regular deliming of steam equipment on the region's hard water.

San Francisco Bay AreaCA · 74 areas

Bay Area maintenance plans often come with digital records for campus kitchens and restaurant groups, logging temperatures, delime cycles and gas checks, so managers can show inspectors and their own auditors the equipment's history.

A restaurant team working a busy commercial kitchen line. — For the heart of your home.

Questions about
the commercial preventive maintenance plan.

How often should a restaurant schedule maintenance on its equipment?

Quarterly suits most kitchens, with condenser coils near fryers and bakeries sometimes needing monthly attention. Busy fryer lines, high-volume dish machines and laundromats running long days often do better on a shorter cycle; we set it with you by unit.

Does a maintenance log help with a health inspection?

It helps show the equipment is looked after: dated readings of box temperatures, dish machine rinse temperatures and thermostat checks back up your own daily logs. The inspector still checks the food and the equipment on the day.

Do maintenance visits help keep a maker's warranty valid?

Many makers' warranty terms expect regular cleaning of condensers, deliming of steam equipment and proper water treatment, and a dated record of it helps if a claim is made. The warranty itself stays with the maker and its own service network.

Back to your everyday

Ready to book the commercial preventive maintenance plan?

Have these to hand: how many units you have in each group, cold storage, cooking, dish machine and laundry, and roughly how old they are, your hours, busy days and the windows when equipment can be taken out of service, any recent health inspection notes, insurer requirements or warranty terms that ask for maintenance records, which units have caused the most calls in the past year.

Schedule a repair Call (844) 571-4566

Commercial Preventive Maintenance Plan

What the commercial preventive maintenance plan involves.