Our preventive maintenance program can save you time and money by ensuring your equipment is operating safely and efficiently.

How to Clean Gaskets

Simple maintenance and cleaning proceedures can preserve the life of your door gaskets. We recommend you clean your gaskets atleast once a month to prevent mold and bacteria build up and to prevent gaskets from getting brittle.  This will prolong the life of the gasket and make sure it has a proper seal.

• Use a firm nylon brush and a solution of hot water and baking soda or hot water and mild soap. Never use sharp objects such as knives to clean out your gaskets.
• Clean the gasket along the inside of the track and the outside of the track, paying attention to the grooves to sweep sediment and debris out of the gasket.
• Take care not to exert too much pressure on the gasket, especially the delicate bellows area.
• Wipe dry with a soft cloth.
• Do not use bleach, disinfectants or other harsh chemicals to clean your gaskets. This will dry out your gaskets and cause them to become brittle and tear.
• Inspect the gasket around the inside of the door periodically. Verify they are properly sealed in their retainers and inspect for wear and tear.  If gasket becomes torn, broken or brittle, call for a fast, free estimate.

Maintaining Your Hardware

Maintaining your hardware is important to ensure the proper sealing of your gaskets and proper function of your units. Check and tighten the screws in your hinges, latches and other hardware on a regular basis. Lubricate your hinges with petroleum jelly every other month to ensure smooth operation. We recommend our Preventative Maintenance Program to ensure all of your hardware is adjusted and maintained correctly.

How to Clean Walk In Coolers and Freezers

Proper care and maintenance of your walk ins is essential for maximum performance and trouble-free operation. Floors should be kept dry and clean at all times. Wet and greasy floors are slippery and can result in injury. Mold and bacteria growth are major concerns for any food handling situation. Ensuring your walk ins are as clean as possible helps limit bacterial growth. Cleaning of your walk ins on a regularly scheduled basis helps keep them operating efficiently.

• Sweep the floor first to remove surface debris.
• Use a mild soapy solution to clean the floors, walls, ceiling and shelves of your walk ins. Use a damp mop on the floors and a clean, soft cloth for the walls.
• Clean spills immediately and dry thoroughly. Standing liquids can create bacteria if left unattended.
• The use of chlorine, acid or caustic cleaners can result in discoloration, pitting and other panel damage.
• To remove fingerprints and other stains on the walls use a mild, non-abrasive cleanser or metal polish applied with a soft, clean cloth. Make sure you wipe with the grain on brushed finish panels.
• Never use a hose or excessive amounts of water to clean your cooler and freezer floors and walls. Excessive water can penetrate the panel joints and lead to ice buildup which will break apart your walls and floors and cause extensive damage to your panels.
• Beware of exposed door and jamb heater wires, frame heaters can cause electric shock and can kill you. Inspect your heater wire periodically. If you notice frost or sweating or if your frame heater is not warm to the touch, make sure to call a licensed electrician to repair as soon as possible.
• Check to ensure your thresholds are all firmly attached to the floor. Broken and bent thresholds can lead to injury and can tear your door sweep and lead to problems with your frame heaters. Call us for a free inspection if you notice any issues with your thresholds.

Don't Forget About Our Preventive Maintenance Program!

Kitchens are extremely busy, we understand that it is difficult to keep up on the maintenance of all your equipment! Let us come in and give you a free inspection of your equipment and design a custom maintenance program just for you. We offer monthly, quarterly, semi-annual and annual programs as well as custom programs based on YOUR needs.

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