Scheduled.
The visit that prevents the emergency callout.
One engineer, who knows the building.
The same person comes back each time, so nothing has to be explained twice and nothing gets missed because it was somebody else’s visit.
The maintenance schedule
Built around your equipment and your opening hours rather than a generic checklist. Extraction, refrigeration, gas, water and electrical, each on the interval it actually needs.
What the contract covers
Canopies, ducting and filters cleaned, measured and photographed to the interval your insurer expects.
Temperatures logged, seals and gas checked, condensers cleaned. A failed fridge is a failed delivery and a bin full of stock.
Every visit, fault and part lands in the same file, so the history of the building does not live in one person’s memory.
Statutory tests are booked from our calendar rather than yours. You get a reminder and a date, not a fine.
Extraction, cleaned properly
The single most common reason a commercial kitchen fails an inspection.
Gas and water
Annual gas soundness and water safety checks, carried out and certified by qualified engineers, with the paperwork issued the same week.
Priority response for contract holders
Same day
Refrigeration
Serviced on a schedule and logged against a baseline, so a drift of two degrees is caught as a fault rather than a surprise.
Every test, documented
Certified
Network and POS
Tills, card terminals and the network behind them. A restaurant that cannot take payment is closed, whatever the kitchen is doing.
Start a contract
Contracts run for twelve months and are priced per visit and per site. Send us your equipment list, or let us come and make one.
How a contract starts
We walk the building, list what is there and note the condition it is in. No charge and no obligation.
You get a visit calendar and a price per visit, in writing, before anything is booked.
From the first visit everything is logged and photographed. The file is yours, and it stays yours if you ever leave us.