The Top Reasons for Equipment Failure in the Foodservice Industry

Major restoration and replacement works could cost more than the entire value of the machines and need to be adequately considered. Outdated equipment and machinery could pose a severe threat to the safe working conditions on the site and severely reduce the rate of production and revenue generation.

Kitchen equipment and their regular maintenance play a significant role in ensuring smooth business in the food and beverages industry, as they can primarily affect the quality and nature of the food prepared and served. Types of machinery and equipment associated with kitchen practices are primarily prone to humid working conditions and are subjected to wear and tear over time, while the proper maintenance and management practices can ensure an extended life period in its working.

 Breakdown and malfunctioning of the machines are associated with several mechanical and individual factors and can be given as:

Absence of periodic maintenance

Regular maintenance programs are mandatory in ensuring the hassle-free working of the machines and tend to improve the profit generation and life span of the devices. The use of experienced technicians and operators can improve the working cycle of the machines considerably as productivity, time, and money are saved through the apt use of skilled professionals. Ideal cases of having the best practices and working of the machines can be ensured by outsourcing the maintenance and inspection programs to experienced firms. Provision for periodic maintenance and inspection improves the working rate and can provide better hygienic practices at the worksite as well. Efficient monitoring practices reduce the risk of potential hazards that may arise out of the poor working practices followed by the workers.

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Employee negligence

Worksite hazards regarding the cleaning of the kitchen equipment can be severe as well due to the improper and unsafe practices undertaken by the workers, who may need to be professionally qualified in doing so. Commercial kitchens of high-end food chains can be places with hectic work cycles which can lead to the development of unhygienic work conditions and equipment. The buildup of such situations can lead to the breakdown of stoves, hoods, heaters, and baking units if not adequately dealt with at regular intervals. Experienced professionals should be called upon to carry out the cleaning process as it can turn out to be dangerous due to the buildup of chemicals and toxic substances. Unauthorized repair programs carried out by inexperienced and nonqualified workers can lead to the malfunctioning of the equipment and may endanger the lives of coworkers due to the lack of knowledge of safe working practices.

Unsafe replacement of defective parts

Continuous loading on the food equipment would eventually lead to the breakdown of the machines and would cost the firm a substantial financial burden in replacing or repairing the broken parts. Regular monitoring and inspection programs ensure the prevention of the sudden breakdown of the working parts as it helps in identifying the parts and sections which would require immediate servicing and maintenance. The time taken up for the repair and replacement process can vary accordingly to the parts and machinery and would affect the process of production adversely. Qualified technicians are to be contacted and consulted periodically to guarantee safe working practices and production rates within site.

Outdated food service equipment

Organization directors and management boards generally have the final say in dealing with the repair and replacement of the machines accordingly to the cost associated with their operations. Major restoration and replacement works could cost more than the entire value of the machines and need to be adequately considered. Outdated equipment and machinery could pose a severe threat to the safe working conditions on the site and severely reduce the rate of production and revenue generation. Proper risk assessment programs should be devised in a meeting with periodic inspection programs and maintenance.