Food Equipment

When dealing with commercial food equipment or what many in our industry commonly refer to as the “hot side” there are three main aspects to consider: Electrical, Gas and Steam. The following illustrates what our CFESA Certified Technicians check during a Service Call.

Electrical Equipment

  • Ensure correct voltage and amperage is being utilized
  • Repair any faulty connections
  • Inspect condition of wire insulation
  • Ensure correct operating cycle
  • Lubricate where applicable
  • Inspect conduit and electrical feeds for unusual wear and tear

Gas Equipment

  • Correct pressure is tested where applicable
  • Ensure unit is operating at correct temperature
  • Inspect all door gaskets for proper seating and cleanliness
  • Clean and adjust all main burners and pilots as needed
  • Clean combustion compartments and venting passages as needed
  • Leak test and lubricate all valves as needed
  • Observe proper burner ignition and make necessary adjustments
  • Ensure that all baffles, deflectors, firebricks and ceramics are in good operating condition
  • Ensure proper operation of pilot safety equipment

Steam Equipment

  • Ensure proper inlet pressure
  • Inspect all steam traps for proper dumping ability
  • Inspect all check valves
  • Leak check all steam joints
  • Ensure proper seating ability on all drain valves
  • Check all gaskets and packing
  • Inspect all water level and related gauges and controls
  • Inspect control linkage, door latches and safety interlock devices as needed
  • Ensure venting valves and traps for proper operation