A well-operating and successful foodservice establishment relies on its equipment to ensure success. When it runs smoothly, service hums along. When equipment is not working properly, it produces bottlenecks in production and dips in food quality. The tricky part about keeping up with the status of your foodservice equipment is that most of the time is does not just abruptly stop working; it slowly degrades. The degrading of your equipment will start to cost you money on repairs and production delays, and then sooner or later, it will stop working altogether.
If, as you read this, you start thinking about your equipment and whether it is degrading and slowing down your business's productivity, don't worry, we are here to help! We put together this comprehensive guide on what signs to look for in order to know if your equipment needs to be replaced.
Factors That Affect Equipment Lifespan
Understanding the factors that affect a machine's lifespan can help you understand the state of your equipment and how to better treat your machines to increase longevity:
- Usage volume. A high-volume foodservice operation that is in production for long hours will see equipment wear and tear more often than one that does less output for shorter periods of time.
- Maintenance habits. How well you take care of your equipment is a major factor in the lifespan of your equipment. Regular maintenance checks and cleaning schedules will help improve the longevity of your machines.
- Water and air quality. Hard water can be tough on ice machines and similar types of equipment. Greasy, humid air shortens the life of refrigeration condensers.
- Build quality. Quality, well-built equipment made of proper materials will often outlast the discount alternatives. The old saying "you get what you pay for" is very true when it comes to foodservice equipment.
Signs It's Time to Replace Your Foodservice Equipment
Time for the most important part. The signs to look for to know when your equipment is in need of an upgrade. This list will provide you with the knowledge and information needed to make important equipment decisions for your foodservice establishment.
Identifying Performance Issues
Performance issues may not always be noticeable at first, but they can creep up on you until they become a major problem. A machine that is underperforming will negatively affect your product quality and consistency and cost your business money. Here are the most common performance issues to look out for:
- Inconsistent temperatures. Ovens with hot spots that are baking unevenly, fryers that are taking longer to recover product after product, or refrigeration units that fluctuate in temperature or struggle to hold a food-safe temperature.
- Frequent error codes or resets. If your machine is constantly showing errors and needing to be serviced, it may be time for a new machine. At some point, the cost of repairs will exceed the cost of a new machine.
- Unusual noises, smells, or vibrations. You are using this equipment every day, so it is not hard to notice something out of the ordinary, such as strange noises, odd smells and unwanted vibrations.
- Climbing utility bills. Energy or fuel consumption is often a good indicator of equipment not functioning properly. If your gas and electric bills spike at any point, your equipment might be struggling to hold temperature or working harder to produce products and may need to be replaced.
Recognizing Safety Hazards
Performance issues are a serious problem, but not as serious as safety issues. The safety of you and your staff should be the top priority, and if your foodservice equipment becomes unsafe to use, its time to replace it. Some safety issues to look out for include:
- Frayed cords, scorched outlets, or tripped breakers
- Gas smells, yellow or unstable flames, or pilot lights that won't stay lit
- Damaged door gaskets that allow steam, heat, or cold air to escape
- Cracks in cooking surfaces, glass doors, or interior cavities
- Rust on food-contact surfaces or in refrigeration interiors
- Unstable legs, casters, or mounting points that could cause tipping
Evaluating the Cost-Effectiveness of Repairs
Constantly having to repair your machine may seem like a cheap solution, but when the repairs are frequent, the cost adds up. We recommend using the 50% rule: if repairs are starting to cost more than 50% of the price of a comparable new unit, replacement is almost always the better investment. Ask yourself these two important questions.
- How often has this unit been repaired in the past 12 months?
- Is the part I need still available and still being manufactured?
Figuring out when you should replace your foodservice equipment is part science and part a judgement call. We provided the science part. Everything above was provided to help you know when it is time to make the move to new equipment. As for the judgement portion, you know your equipment better than anyone. You are working with those machines day in and day out and should know when things are not working properly or showing signs that the time has come to upgrade them.
Walk through your kitchen this week with fresh eyes. Note the equipment that's hitting the upper end of its useful life. Listen for the noises you've started tuning out. Pull out your utility bills and look at the trend. The signs are usually there — you just have to commit to seeing them. Replacing the right piece of equipment at the right time isn't an expense. It's one of the best investments you can make in the future of your kitchen.
