Don’t Make These Four Common Equipment Mistakes

Refrigerated Specialist Inc. (RSI) President, Scott Hester spoke with Foodservice Equipment & Supplies about common mistakes operators should avoid making. Being aware of and making an effort to not make these mistakes will help you save time and money.

Equipment Misuse

Many service calls can be traced back to equipment misuse. Therefore, to avoid unnecessary and preventable service calls, always read your equipment’s owner’s manual and train staff on the proper use of the equipment.

“Our trainers and supervisors will go out and meet with the restaurant, spend a couple of hours with them on the house to teach them about proper food storage, managing ice levels and what you should check before placing a service call,” Scott told FE&S.

Poor Cleaning

Lack of cleaning can lead to a breakdown. Then once the service technician comes to fix the problem, they have to spend extra billable hours cleaning before they can start on actual repairs. Scott told FE&S that he sees this pattern regularly with ice machines.

“You add that up and the customer could have had a twice-a-year ice machine cleaning, not have had to buy a bunch of ice and not have had to deal with the headache of having it break down,” Hester said.

Check out the FE&S article “4 Mistakes that Drive Service Agents Crazy”

For more mistakes you should avoid with your equipment, check out the FE&S article now!

Additionally, if you need service for your refrigeration equipment, contact RSI today.