Extending the Lifespan of Your Equipment by Ellen Baragon 26 <strong>InnFocus</strong>
Ensure that your property’s equipment functions at an optimum over the long haul by sticking to the correct use and maintenance guidelines provided by the manufacturer and the experts who service it. It’s not rocket science, but it’s safe to say many of us forget, or put off doing maintenance, until the equipment we rely on to keep our business running smoothly no longer functions properly or breaks down altogether. Two essential keys to protecting your equipment and extending its lifespan are to clean it regularly and pay attention to capacity limits. Washers and Dryers One simple way to keep your washing machines functioning efficiently over time is to ensure that they are used according to their design. For example, when someone tosses in a few small towels to launder in a washer designed to handle large loads of sheets and towels, it doesn’t extract properly, which causes additional wear and tear. That means it will likely need replacing earlier than a machine used as it was designed. You will also be wasting chemicals and energy for nothing. Dryers are indispensable in a hotel but can become fuel for fires if the lint, dust, and other particulate are not cleared out of the vents and throughout the ductwork system regularly. Lint is highly combustible, and if it is close enough to the dryer’s heating element, it can ignite and start a fire. It also restricts the dryer’s airflow and therefore its efficiency. If lint builds up in the exhaust vent and moisture gets inside, there is also the risk of mould. The lint screen should be cleaned every day, and if it’s torn, it should be replaced. Every three months, any lint accumulation from the lint chamber thermostats and sensors, as well as from the motor air vents, should be removed. Every six months lint should be cleaned from the gas burner area with a dusting brush or vacuum cleaner attachment. For steam dryers, the coil should be cleaned to prevent lint buildup between the fins. Every few months examine the motor and drive belts. Cracked or frayed belts need to be replaced. Tighten loose V-belts when necessary, and check belt alignment and safety devices such as door switches, sail switches, burner, and thermostats. Refrigerators As noted with other kinds of equipment, a refrigerator needs to be used according to its design to work properly and last. If it is stuffed with food items beyond its engineered capacity, it reduces the airflow which then lowers the cooling capacity. This is especially true for refrigerators that house a freezer. The cold generated by the freezer compartment keeps the rest of the unit cold. If the refrigerator becomes over-full of perishables, the cold gets trapped in the upper level of the compartment and the lower racks don’t get sufficient levels to keep food fresh. A kitchen that is relatively hot with considerable dust and grease will impact the efficiency and longevity of a refrigerator. For regular maintenance, the experts say it’s important to clean the refrigerator condenser of any oil, grease, or dust, every two to three months. Stoves Most commercial kitchens use a gas stove and once again, cleanliness of the stove is the number one priority for its maintenance, not only to keep it operating at maximum capacity, but to prevent the risk of gas leaks, explosions, and fire. Keeping the gas unit clean and professionally inspected and maintained will also make for better and time efficient meal preparation. Even small leaks in the tubing can affect the airflow, and char and burn cookware. Oxygen levels are another reason to keep a gas stove maintained. It is not possible to gauge the oxygen levels by the flame. Your gas unit may be consuming high levels of oxygen in the room without being noticed by the kitchen staff. Some facilities pump fresh oxygen into kitchens with a machine, but not all properties are so equipped. The experts say any gas-powered unit should be inspected annually by an authorized gas fitter who can discover anything that compromises the efficient and safe operation of the stove. <strong>InnFocus</strong> 27
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