OUR SERVICES
INDEX
Our Planned Preventative Maintenance Services Refrigerators / Freezers / Ice Machines Ice Machine Sanatisation Coffee machines Combi Ovens Gas Grills & Griddles / Stock Pot General Purpose Ovens / Convection Ovens / Roasting & Pastry Ovens / Pizza Ovens Gas Hot Cupboards / Bain maries / Heated Shelving & Passes Gas Fryer / Gas Pasta Cookers Dishwasher / Glass washers Softener (Dishwasher Associated) Electrical Units (Blenders, Microwaves, Induction Hobs)
In addition to our restaurant, bar and commercial kitchen fit out services, we offer our customers a range of maintenance and support services that are designed to help keep things ticking over smoothly. From 24/7 on-call customer service to Planned Preventative Maintenance contracts, we can make sure your business is performing just as it should, leaving you to get on with what you do best. COMMERCIAL KITCHEN SERVICING + MAINTENANCE While we’re well known for our ability to create amazing commercial kitchens, it’s worth remembering we can help you take care of yours once it’s installed. We offer flexible contracts that cover the maintenance and repair of all the appliances and equipment we install, including:
• • • • • • •
COMMERCIAL GAS ENGINEERS
PLANNED PREVENTATIVE MAINTENANCE
Here at Dawnvale, we work with a team of highly experienced gas safe registered engineers. Our staff are experienced in the installation, repair, servicing and removal of gas, LPG and electrical catering appliances, equipment, as well as all associated pipework and controls.
In a busy commercial kitchen, it’s easy to let thoughts of repairs and regular maintenance sit on the back burner until something goes wrong and business grinds to a halt. But even if disaster doesn’t strike, kitchen applianc-es in need of maintenance can cost you time and money, slowing operations, reducing staff efficiency and driving up your energy bills.
We’re fully qualified and compliant with all relevant legislation. We can work with you to ensure your commercial kitchen complies with all the latest requirements. We’re also qualified to carry out gas safety and kitchen air quality inspections, and issue the certification needed by your local authorities and insurance bodies.
Refrigerators and freezers Ovens and grills Induction hobs and stations Fryers Microwaves Dishwashers Coffee machines
Our Planned Preventative Maintenance (PPM) service can help keep your business running efficiently. Our expert engineers look after some of the biggest names in The UK leisure and hospitality industry, offering a seven-day service, nationwide coverage and consistent excellent first-time fix rates.
BUSINESS CRITICAL EQUIPMENT 24/7 ON-CALL CUSTOMER SERVICE We work alongside your business needs to prioritise your equipment as ei-ther critical or general. Our priority system means we can arrange for repairs as soon as possible.
FULL BREAKDOWN COVER We know the stress an unexpected breakdown can cause. The simplest of problems in a key appliance can bring a bustling commercial kitchen or bar to a standstill, costing your business money and causing significant stress for everyone involved. We offer our customers a flexible range of maintenance contracts, including full breakdown cover on the appliances and equipment we supply. Depending on the issue - and its solution - we will repair or replace your catering equipment in the event of a breakdown, helping you get back up to speed as quickly as possible.
It’d be great if appliances only broke down between 9am and 5pm. Unfortunately, as any leisure or hospitality professional knows, crucial pieces of equipment always choose the least convenient moment to malfunction, whether that’s an hour before morning service kicks off or late at night, when most sensible people have gone to bed. At Dawnvale, we won’t leave you hanging. We offer 24/7 on-call customer service, so you can get things fixed faster. The sooner we hear from you, the sooner we can get one of our expert engineers on their way to you to solve the problem.
Equipment:
Refrigerators Freezers Ice Machines
Equipment:
Ice Machine Sanitation
1. Check operation of defrost control, heaters or hot gas valves.
1. Turn off the electrical supply and the ice bin.
2. Check operation & condition of all electrical wiring & control equipment.
2. Remove the protective curtain or cover (if present) and check the drain to ensure it is clear.
3. Check & clean condenser (Air Cooled). 4. Check & report on condition of water cooled condenser.
3. Clean all surfaces inside using hot water and a cleaner or detergent, follow this process with an antibacterial sanitiser by wiping all internal surfaces and allow adequate contact time for the sanitiser to work.
5. Check temperature alarms if fitted. 4. Allow the treated surfaces to AIR dry ( Do NOT rinse off these surfaces). 6. Check & report on fabric of the cold-room. 5. Wash and sanitise the protective curtain. 7. Check condition of door, door seals & closures. 8. Check operation of thermostatic expansion valves.
6. Check the door and ensure it can close tightly to prevent dirt entering the ice machine.
9. Check compressor mountings.
7. Switch machine on and ensure it works properly.
10. Check for correct refrigerant charge. 11. Check operation of the evaporator fan. 12. Check for correct temperature & adjust if necessary. 13. Check & leak test refrigerant system. 14. Filters replaced when required. 15. Carry out Earth Continuity Test (reading should be less than 0.5 ohms). 16. Carry out Insulation Resistance Test (reading should not be less than 0.5 ohms).
NOTE: Schedule of Service work to be completed in accordance with manufacturer’s recommendations/specifications, to include but not limited to the above items. On completion of the service visit, a full engineer’s report sheet must be completed, to include: Date of visit, On/off site times, Equipment services inc. model & serial numbers or other identification. All report sheets signed by the Chef/Duty Manager
Equipment:
Coffee Machines
Equipment:
Combi Ovens
1. The replacement of all necessary washers, shower plates, seals, gaskets.
1. Check for correct burner combustion – adjust if necessary.
2. Strip down and clean all group heads.
2. Check heating elements for correct drawn amperage & insulation resistance.
3. Strip, check, thoroughly clean.
3. Check motor for rotation & bearing noise.
4. Replace (if required) all steam and water arm valves.
4. Check operation of all solenoid & manual type valves & correct water level. 5. Check condition of all relays, contactors, switches & wiring. 6. Check condition of all equipment pipework & supply line strainers. 7. Check equipment safety devices & limit switches. 8. Check temperature gauges, lamps & indicators are working. 9. Check operation of all automatic & manual timing devices. 10. Check operation of thermocouples & operation of flame failure device. 11. Check condition of all control & override thermostats. 12. Check condition of all burners & heat exchanges. 13. Check equipment is gas sound & is at the right pressure. 14. Examine & test door gasket. 15. Check & report on the amount of limescale in the generator tank and report on means of water softening. 16. Carry out Earth Continuity Test (reading should be less than 0.5ohms). 17. Carry out Insulation Resistance Test (reading shouldn’t be less than 0.5Mohms). 18. Check gas pressure is correct for the appliance & check for gas leakage.
NOTE: Schedule of Service work to be completed in accordance with manufacturer’s recommendations/specifications, to include but not limited to the above items. On completion of the service visit, a full engineer’s report sheet must be completed, to include: Date of visit, On/off site times, Equipment services inc. model & serial numbers or other identification. All report sheets signed by the Chef/Duty Manager
Equipment:
Gas Grills Griddles Stock Pot
Equipment:
General Purpose Ovens Rotisserie Convection Ovens Roasting & Pastry Ovens Gas Pizza Ovens
1. Check & examine all burner jets, adjust flame for correct combustion.
1. Clean & examine all burner jets, adjust flame for correct combustion.
2. Check deflectors & renew if necessary.
2. Check thermostat control & adjust if necessary.
3. Check gas cocks & lubricate if necessary.
3. Check doors are sealing correctly.
4. Check pilot lights & adjust if necessary.
4. Check & lubricate door hinges & door latches.
5. Check gas pressure is correct for the appliance.
5. Check gas governors if fitted & adjust if necessary; lubricate diaphragm if required.
6. Check condition of thermocouple & flame failure operation. 6. Check gas cocks & lubricate. 7. Check gas leakage. 7. Check pilot lights & adjust if necessary. 8. Check appliance for correct flue & adequate ventilation. 8. Check gas pressure is correct for the appliance. 9. Check heat exchanger for corrosion & report. 10. Check condition of thermocouple & flame failure operation. 11. Check gas leakage. 12. Check appliance for correct flue & adequate ventilation.
NOTE: Schedule of Service work to be completed in accordance with manufacturer’s recommendations/specifications, to include but not limited to the above items. On completion of the service visit, a full engineer’s report sheet must be completed, to include: Date of visit, On/off site times, Equipment services inc. model & serial numbers or other identification. All report sheets signed by the Chef/Duty Manager
Equipment:
Gas Heated Cupboards Bain-maries Heated Shelving & Passes
Equipment:
Gas Fryers Gas Pasta Cookers
1. Clean & examine all burner jets, adjust flame for correct combustion.
1. Clean & examine all burner jets, adjust flame for correct combustion.
2. Check thermostats & adjust if necessary
2. Check operation of control & override thermostats.
3. Check doors are free in slides; clean out if necessary.
3. Check gas governors if fitted & adjust if necessary; lubricate diaphragm if required.
4. Check door handles, tighten if necessary. 4. Check gas cocks & lubricate if necessary. 5. Check gas governors if fitted & adjust if necessary. 5. Check pilot lights & adjust if necessary. 6. Lubricate diaphragm if required. 6. Check gas pressure is correct for the appliance. 7. Check gas cocks & lubricate if necessary. 7. Check condition of heat exchanger. 8. Check gas pressure is correct for the appliance. 8. Check condition of thermocouple & flame failure operation. 9. Check condition of thermocouples & flame failure operation. 9. Check gas leakage. 10. Check for gas leakage. 10. Check appliance for correct flue & adequate ventilation. 11. Check appliance for correct flue & ventilation.
NOTE: Schedule of Service work to be completed in accordance with manufacturer’s recommendations/specifications, to include but not limited to the above items. On completion of the service visit, a full engineer’s report sheet must be completed, to include: Date of visit, On/off site times, Equipment services inc. model & serial numbers or other identification. All report sheets signed by the Chef/Duty Manager
Equipment:
Dishwasher Softener
Equipment:
Dishwasher Glasswasher
1. Remove & clean all supply line strainers. 2. Check operation & condition of all doors, door seals, hinges, runners & handles. 3. Carry out insulation test on all heating elements. 4. Check tanks, drains & overflow.
1.
Check all supply line strainers.
2.
Check operation of all solenoid & manual type valves.
3.
Check condition of pipe-work.
4.
Check operation of timer & manually regenerate.
5.
Check operation of pressure pump set if fitted.
6.
Check water & salt level in brine tank.
7.
Check on water softness (should be 7 Clarke or less)m.
8.
Carry out Earth Continuity Test (reading should be less than 0.5 ohms).
10. Check conveyor mechanism/belt drive/chain for tension & wear. Lubricate & adjust as required.
9.
Carry out Resistance Test (reading should not be less than 0.5 ohms).
11. Check operation of trip hoods & safety switches where applicable.
If no water softener on the machine, test to find water hardness
12. Check extracts, dryer fans & dryer batteries where applicable.
10.
5. Check pump rotation, check for leaks & obstructions. 6. Check tank filling, water levels and temperatures & adjust as necessary. Check 7. wash arms, rinse arms, rinse nozzles & operation of rinse mechanism. 8. Check all manual solenoid valves, steam traps, safety & pressure reducing valves & switches for correct operation. Clean as required. 9. Check all wiring, contactors, relays, switches, lamps, safety devices, cable connections & fasteners.
13. Check & clean inlet screens to motors. 14. Check operation of steam/gas controls as applicable. 15. Check for oil/gas leaks in conveyor. 16. Check manual & automatic timer operation, adjust as required. 17. Check condition of motor shafts, seals, bearings, lubricate as required. 18. Carry out Earth Continuity Test (reading should be less than 0.5 ohms). 19. Carry out Resistance Test (reading should not be less than 0.5 ohms).
NOTE: Schedule of Service work to be completed in accordance with manufacturer’s recommendations/specifications, to include but not limited to the above items. On completion of the service visit, a full engineer’s report sheet must be completed, to include: Date of visit, On/off site times, Equipment services inc. model & serial numbers or other identification. All report sheets signed by the Chef/Duty Manager
Equipment: Equipment: Electrical Electrical Units Units (Microwaves, (Microwaves, Blenders, Blenders, Induction Induction Hobs) Hobs)
Check electrical electrical leads leads & terminals. & terminals. 1. 1.Check Check switches switches on appliances. on appliances. 2. 2.Check Check relays relays andand contactors. contactors. 3. 3.Check Check seals seals & gaskets. & gaskets. 4. 4.Check Check blades, blades, motors, motors, bushes bushes andand bearings. bearings. 5. 5.Check Check for for anyany arcing. arcing. 6. 6.Check
Call us 0161 684 7879 Email us sales@dawnvale.com