SERVICELINE NEWS
BEST MAINTENANCE CONTRACTOR
FEBRUARY 2008
Serviceline has been awarded 'Best Maintenance Contractor' for its work with the Prison Service by Caterer & Hotelkeeper, Britain's leading weekly magazine for the UK catering industry.
This is THE major prize in the industry for suppliers of products and services. The judging panel included FCSI (Foodservice Consultants Society International) consultants, members of CEDA (Catering Equipment Distributors Association) plus leading hoteliers, contract caterers and restaurateurs.
Says Serviceline MD Steve Elliott: "Imagination created this deal; that of the customer, who understood precisely what his organisation needed; that of the equipment suppliers who formed a unique alliance to meet the customer's needs; and Serviceline, who are delivering the bottom line for them all."
"Serviceline is the 'hub' underpinning Falcon, Rational, Winterhalter, Mono and European WaterCare Systems by providing HM Prison Catering with a rolling 5-year service, warranty and maintenance programme and breakdown service. An additional investment involved £100,000 in spare parts, mostly carried in service vans.
"We were chosen because Serviceline is able to deliver the quality and breadth of service demanded. It is the Serviceline team who knit together the suppliers, their products, the customer and the operators to make Alan Tuckwood's vision a living reality."
Alan Tuckwood - Head of Catering and Physical Education Services for HM Prisons - initiated an unprecedented 5-year deal covering English and Welsh prisons. The contract is immense, already involving more than 1,000 pieces of equipment installed in 113 of the toughest kitchens.
Alan Tuckwood says, "I am extremely pleased with the success of this service partnership. Most importantly, downtime is virtually non existent and catering staff are delighted. We are now into our third year of installations and the 2nd year of warranty calls. The Prison Service has purchased a first class product."
Pictured receiving the prize at Hotelympia 2008: (L-R) Serviceline's Kevin Conlan, Euan Bell and Steve Elliott, with Alan Tuckwood and Owen Sidaway (Prison Service) and Graham Skinner, Serviceline.
Contact us now to see how we can help
Placing a service call 01438 363 000
For all other enquiries or to arrange a free equipment survey
call 01438 363 040
KEEP YOUR COOL IN THE SUMMER
Six important things to do for your refrigeration equipment before summer temperatures soar! We suggest carrying out these pre-summer refrigeration maintenance checks now.
If you have a coldroom, look closely at the evaporator, that’s where the cold air is blown from. If there is any ice on it, or around it, particularly at the back or sides, there’s a problem. If the ice has formed a stalactite, there’s a bigger problem. You’ll need a fridge service engineer to examine the cause.
Look closely at the ice from your ice maker. If it is usually clear, but has become cloudy, you may need to have the icemaker descaled. If you have a water filter fitted (most caterers should), change it at least once a year, and before the summer is a good idea. If you have a removable filter, pull it out and wash it thoroughly.
On fridge and freezer cabinets, look closely through the condenser cover; this is the piece of stainless steel which has holes cut in it. If you can see lots of fluff or dirt covering the components, have it properly cleaned by a fridge service person. This will help stop the risk of overheating when it gets hotter.
Open each fridge and freezer door, and wash all round the door seal with warm, slightly soapy water, and a cloth. Don’t use a knife! Check closely for splits or ill-fitting seals and replace if damaged. Split seals waste huge amounts of energy and you don’t need that when kitchen temperatures soar.
Check the temperature readouts of all cabinets at the end of a long shift; these will show if a cabinet is recovering temperature properly when used heavily. If they are not recovering the correct operating temperature – and especially if your fridges or freezers haven’t pulled down to temperature after working all night – call an engineer immediately.
With greater throughput in the summer, train your staff to stack the fridges and freezers properly. Do not stack boxes all round the evaporator, and don’t fill a cabinet or bottle cooler so full that the air can’t circulate. Remember to chill bottles first before putting them in a bottle cooler.
PUBLISHED IN Caterer & Hotelkeeper May 22, 2008
Contact us now to see how we can help
Placing a service call 01438 363 000
For all other enquiries or to arrange a free equipment survey
call 01438 363 040
