The A/C is running warm or the range is on the fritz. Time to bring in the repair technician and brace for a costly service call—or is it?
For many operators, taking the time to troubleshoot equipment issues before picking up the phone can help save on maintenance costs. And step one, according to engineers, is to check the plug. No, really: This is not a joke.
“You would be surprised how many times we get a call out, and the problem is the equipment is not even on,” says Randy Legard, maintenance engineer on the in-house service team for Brennan Restaurant Group in New Orleans. “The button wasn’t pushed or the gas wasn’t turned on or it wasn’t plugged in.”
Once the (seemingly) obvious is out of the way, there are steps to try and remedy the problem before calling for help. In fact, cutting unnecessary out-of-house maintenance has been a recent focus for David Kurlander, COO of Gyroville, a fast casual with locations in southeast Florida. He estimates that additional manager training at each location saves him an average of two service calls per month at $125 each, or $750 off the bottom line each quarter.
Of course, if there’s any doubt, it’s better to be safe than sorry. But Legard—plus restaurant operators who also have reduced unnecessary service calls—shared the go-to fixes to try before dialing for repairs.
The fix: In Florida, where A/C units work in high gear, Kurlander trains all managers on two fixes. First, if the thermostat hasn’t been turned off and the breaker isn’t tripped, check for water dripping from the ceiling or the location of the unit, likely caused by a clogged drain line. “It’s a simple fix of getting a hose up there (on the roof or wherever the A/C is located) and blowing out the line. It literally takes 20 minutes,” he says.
Frozen coils are another common problem. “Pull the panel off, and if the coils are frozen, leave the unit off, let it thaw for a few hours. Once it thaws out, you’re good to go,” Kurlander explains. “It’s the same thing the repair man is going to do.”
The fix: “The fix is usually a $1.50 flapper at Home Depot,” he says. “If you hear water running, you must check this immediately,” says Kurlander of a mistake his operation has learned to deal with after having to pay up multiple times in the past.
The fix: Often, cleaning or replacing the compressor filter to allow airflow will do the trick, Kurlander says. Legard suggests checking the condenser fan to make sure it’s not obstructed. “What happens is somebody has left a sheet pan with something covered in [plastic] wrap … and the fan will catch and suck it up into your unit,” he says.
The fix: First, check that the pilot light is lit. “About 75% to 80% of the time, that will solve it,” says Kurlander of his experience. Water in a gas line also is a common culprit, says Dave Bucks, director of operations at restaurants 492 and Ms. Rose’s in Charleston, S.C. As a matter of protocol, Bucks requires his staff to call him first so he can troubleshoot before a repair call is made. “Take your range apart, get all of your burners and pull them out, clean them out. Make sure everything is dry,” Bucks says. “Put it back together and try to light your pilot, and see if your gas comes on at that point.”
The fix: “Nine times out of 10, it’s the belt on the hood that’s broken,” Kurlander has found. His test: Take a piece of wax paper and hold it up against the hood while it’s on. “If the hood sucks it in, it’s working.” If it falls to the ground, it’s time to order a new belt and swap it out.
Click here or text FSD to (877) 281-7554 to receive text alerts from FoodService Director and get the news and insights that matter to your operation.
Fresh recipes to help you create innovative menus and signature dishes.
Learn more about our latest honoree.
Borrow innovative ideas and time-saving tricks from your peers.
Tune into Menu Feed, a culinary-centered podcast hosted by Senior Editor Patricia Cobe.
FSD’s annual culinary event for noncommercial foodservice operations.
Insights on reducing waste, conserving resources and more.