Commercial Kitchen and Catering Equipment

Describe the outcome required as well as the immediate issue. The starting information should identify the location, people affected and any change in use, so the assessment addresses the current requirement rather than simply repeating the previous arrangement.

The offering includes installation, maintenance and repairs; ovens and cooking equipment; dishwashers and glasswashers; coffee and ice machines; gas safety; interlocks; kitchen ventilation; and extract and grease management. Each instruction identifies the equipment and associated work included, with operating records and handover requirements.

Food operation and equipment maintenance have different responsibilities. Gas work needs the appropriate Gas Safe registered competence, ventilation must suit the cooking activity, and cleaning routines remain connected to the operator's food-safety arrangements. A service visit should not be presented as approval of every kitchen process.

The proposal identifies the responsibilities that remain with the site or property team and the work included in our instruction. Connected repairs and specialist activities receive their own clear scope, so each person understands what they must arrange and what records they will receive.

Provide the equipment list, production brief, utility drawings and maintenance history. Identify the kitchen manager and facilities contacts. Agree the critical appliances, shutdown windows and alternative arrangements needed during work.

We establish the equipment and operating requirement, then coordinate the relevant technical scopes. Work is sequenced around utilities, access and the kitchen programme. Completion records the checks, instructions and remaining actions needed by the operator and owner.

For several sites, we agree consistent reporting and escalation while retaining local contacts and operating requirements. Each action stays connected to its building or service area, with a named route for decisions that affect the wider operation.

Equipment duty, asset numbers, connections, access and specialist interfaces affect price. Cleaning, removal and reinstatement should be visible in the proposal. Compare complete scopes and allow time for commissioning before the equipment is relied on for service.

Tell us about operating hours, critical periods and the activities that must continue. The programme and price should reflect those constraints, including any phased delivery, additional access arrangements and reporting needed by the operational team.

Offices need work coordinated with staff and visitors. Retail needs trading and deliveries considered. Hospitality brings guest areas and food operations into the brief, while education needs access planned around teaching. Our complete service and project offering supports all sectors, with the arrangements based on each site's actual activity.

We cover Northumberland, Tyne and Wear, County Durham and Tees Valley, including Berwick-upon-Tweed, Alnwick, Morpeth, Hexham, Newcastle, Gateshead, Sunderland, Durham, Darlington, Hartlepool, Stockton-on-Tees and Middlesbrough. View all locations.

For a multi-site requirement, provide the local contact and working restrictions for each address. A common service brief still needs the differences between premises recorded.

Read how often kitchen extraction should be cleaned and setting maintenance frequencies. Official guidance provides the relevant context for this service. Browse the Knowledge Centre.