Reactive Maintenance
Keeping You Cooking
Reliable Repairs & Real Time Insights
With over 21,000 service calls attended each year, we’re trusted by businesses nationwide to keep their commercial kitchens running at peak performance. Our expert breakdown repair services are designed to restore efficiency fast, minimising disruption and ensuring your kitchen stays operational when it matters most.
To support this, our innovative virtual dashboard, Advantage, provides real time visibility into site level operational issues. This allows us to identify faults early, prioritise fixes and coordinate repairs quickly, maximising equipment uptime and helping you stay ahead of costly breakdowns.
Whether your equipment needs a quick repair or a full replacement, our team offers clear, practical advice to get you back up and running with minimal delay.
We’re here to keep your kitchen moving, so you can focus on what matters most.
Via our bespoke invested technologies, processes and team, we promise to
Reduce Downtime
Reduce Downtime
- Business critical scheduling Mergency protocols Engineers PDA Regular reviews and reporting eg FTF
- parts availability
- open calls Training for engineers Objective led PPMs IKS insights
Reduce Call outs
Reduce Call outs
- Triage
- Training
- Trend analysis
- Maintenance
Reduce Costs
Reduce Costs
- Avoidable calls review
- High spend site reviews
- Extended warranty options
- IKS insights energy usage
- Benchmarking 85,000 assets
- RVR algorithms
- Lifecycle management and asset reporting/transparency
Reduce Downtime
- •Business critical scheduling
- •Mergency protocols
- •Engineers PDA
- •Regular reviews and reporting eg FTF, parts availability, open calls
- •Training for engineers
- •Objective led PPMs
- •IKS insights
Reduce Call outs
- •Triage, Training, Trend analysis, Maintenance
Reduce Costs
- •Avoidable calls review, High spend site reviews, Extended warranty options, IKS insights energy usage, Benchmarking 85,000 assets, RVR algorithms, Lifecycle management and asset reporting/transparency
FAQs
Some answers to questions you may have. Check our FAQ section or if you need further information.
Commercial kitchens are legally required to have commercial extractor fans that collect fumes, carbon monoxide gases and grease from the air. Commercial kitchen extractors are usually installed in the form of extractor hoods. Advance Catering will ensure that your commercial kitchen ventilation is optimal for removing impurities to the level required by the Health and Safety Executive and local planning authorities.
There are specific regulations that you are legally required to adhere to when you run a commercial kitchen. These ensure that the kitchen runs in an environmentally friendly, hygienic manner. Your Advance Catering project manager will discuss these with you when planning your kitchen, but broadly they cover the following areas:
- The correct disposal of fats, oils and grease
- Waste disposal and recycling
- Blast chilling – the specific temperatures required to stop bacteria multiplying to unsafe levels
- WRAS (Water Regulations Advisory Scheme) approval for any kitchen equipment connected to a mains water supply
- Food heating – the requirements for keeping food hot during preparation and before serving
- Gas safety – ensuring that your gas appliances are CE marked and approved by a notified body
When planning the size of your commercial kitchen you will need to provision for space between equipment, in front of equipment (including allowing for opening doors), staff to walk around the space freely and the ergonomics of the kitchen for efficient service. There is no strict rule for what size or shape your kitchen should be. Our experts will be happy to plan the layout to meet your requirements.
A commercial kitchen is designed for the production of a vast amount of food, both at speed and to health and safety regulation standards. Commercial kitchens are laid out to ensure that work can be completed as quickly and efficiently as possible, to avoid order backlogs. There are specific requirements for cleanliness and safe food handling, which your Advance Catering project manager will discuss with you during the initial consultation stage. We will plan your commercial kitchen for optimal layout and to meet all regulations.
