“With over 20 sites nationwide, having a reliable and professional service team is a must! Dawnvale’s swift and well-equipped team promptly resolves any issues, maintaining our high standards. Their reliability and efficiency set an industry benchmark, making them invaluable to our business.”
PREVENT KITCHEN DOWNTIME
No restaurant owner wants to experience the inconvenience and disruption caused by critical kitchen equipment malfunctioning.
Recognising the uniqueness of each kitchen, we offer a comprehensive selection of Planned Preventative Maintenance packages (PPM) tailored to accommodate diverse commercial kitchens and budgets, catering to everything from small independent restaurants to large-scale commercial catering operations.
“Choosing Dawnvale for our servicing and maintenance has been delightful. The exceptional service, from planning to call-out handling, ensures seamless operations. It’s exactly the level of expertise our standards require to keep operations running smoothly.”
EXPERT KITCHEN EQUIPMENT CARE
We provide kitchen equipment service and maintenance to a wide range of dining establishments that trust us for their upkeep.
Our engineers conduct regular testing, servicing, and pre-emptive repairs or replacements for any worn-out or malfunctioning parts, ensuring your kitchen equipment stays in optimal condition.
“Despite our high equipment standards and consistent maintenance in all our restaurants, occasional problems do arise. Having a reliable company like Dawnvale readily available has been invaluable in ensuring smooth and efficient issue resolution when needed.”
YOUR TRUSTED KITCHEN PARTNER
With more than three decades of expertise in the hospitality and service industry, we excel in catering to your kitchen needs.
Recognising the diverse challenges on-site, we ensure our engineers are versatile and well-equipped to handle various tasks.
Moreover, our reliability is underscored by manufacturers who trust us to process warranty claims for their products.
“With multiple sites to look after, I deeply appreciate the outstanding service and maintenance provided to our company. Your swift response always ensures the prompt resolution of issues across all our locations, setting a remarkable standard in the industry.”
BESPOKE SERVICE CONTRACTS:
We have the flexibility to tailor the fully inclusive contract to accommodate specific customer preferences by adjusting various elements as needed.
PPM CONTRACTS:
A planned preventative maintenance programme is designed to prevent equipment breakdowns or failures before they occur, ensuring seamless business operations and extending the lifespan of your equipment.
REACTIVE MAINTENANCE:
This service is available to both new and existing customers, with callouts generally attended to within 48 hours.
Our engineers carry van stock of the most commonly used parts to facilitate a first-time fix wherever possible.
Our office staff are trained to efficiently procure parts directly from relevant suppliers at the best prices, ensuring a swift turnaround.
COMPLETE KITCHEN COVERAGE
Our service packages offer comprehensive coverage, addressing every piece of equipment in your kitchen. We meticulously inspect and evaluate every aspect of your machines to ensure optimal performance and longevity.
We have a team of multi-qualified engineers proficient in servicing a variety of systems promptly. With our efficient team, we can address multiple equipment needs on the same day.
Our vans are stocked with a comprehensive inventory of the most commonly used parts, ensuring seamless and efficient servicing on the same day wherever possible.
Note:-
COMBI OVENS
1. Check all supply line strainers.
2. Check for correct burner combustion – adjust if necessary.
3. Check heating elements for correct drawn amperage & insulation resistance.
4. Check motor for rotation & bearing noise.
5. Check operation of all solenoid & manual type valves.
6. Check correct water level.
7. Check condition of all relays, contactors, switches & wiring.
8. Check all manual solenoid valves, steam traps, safety & pressure reducing valves & switches for correct operation. Clean as required.
9. Check all wiring, contactors, relays, switches, lamps, safety devices, cable connections and fasteners.
10. Check the conveyor mechanism/belt drive/chain for tension & wear. Lubricate & adjust as required.
11. Check the operation of trip hoods & safety switches where applicable.
12. Check extracts, dryer fans & dryer batteries where applicable.
13. Check & clean inlet screens to motors.
14. Check the operation of steam/gas controls as applicable.
15. Check manual & automatic timer operation and adjust as required.
16. Check the condition of motor shafts, seals, bearings, and lubricate as required.
17. Check for oil/gas leaks in the conveyor.
18. Carry out Earth Continuity Test (reading should be less than 0.5 ohms).
19. Carry out Resistance Test (reading should not be less than 0.5 ohms).
SOFTENER (Dishwasher associated)
1. Check all supply line strainers.
2. Check the operation of all solenoid & manual-type valves.
3. Check the condition of the pipe-work.
4. Check the operation of the timer & manually regenerate.
5. Check the operation of the pressure pump set if fitted.
6. Check water & salt levels in the brine tank.
7. Check on water softness (should be 7 Clarke or less).
8. Carry out Earth Continuity Test (reading should be less than 0.5 ohms).
9. Carry out the Resistance Test (reading should not be less than 0.5 ohms).
10. If no water softener on the machine, test to find water hardness.
Note:- Schedule of Service work to be completed in accordance with manufacturer’s recommendations/specifications, including but not limited to the above items.
GAS FRYER GAS PASTA COOKER
1. Clean & examine all burner jets and adjust the flame for correct combustion.
2. Check the operation of control & override thermostats.
3. Check gas governors, if fitted & adjust if necessary; lubricate diaphragm if required.
4. Check gas cocks & lubricate if necessary.
5. Check pilot lights & adjust if necessary.
6. Check gas pressure is correct for the appliance.
7. Check the condition of the heat exchanger.
8. Check the condition of the thermocouple & flame failure operation.
9. Check gas leakage.
10. Appliance checked for correct flueing & adequate ventilation.
Note:- Schedule of Service work to be completed in accordance with manufacturer’s recommendations/specifications, including but not limited to the above items.
Note:-
GAS GRILLS, GRIDDLES + STOCKPOTS
1. Check & examine all burner jets and adjust the flame for correct combustion.
2. Check deflectors & renew if necessary.
3. Check gas cocks & lubricate if necessary.
4. Check pilot lights & adjust if necessary.
5. Check gas pressure is correct for the appliance.
6. Check the condition of the thermocouple & flame failure operation.
7. Check gas leakage.
8. Appliance checked for correct flueing & adequate ventilation.
Note:-
GENERAL PURPOSE OVENS, ROTISSERIE, CONVECTION,
ROASTING + PIZZA (GAS)
1. Clean & examine all burner jets and adjust the flame for correct combustion.
2. Check the thermostat control & adjust if necessary.
3. Check doors are sealing correctly.
4. Check & lubricate door hinges & door latches.
5. Check gas governors, if fitted & adjust if necessary; lubricate diaphragm if required.
6. Check gas valve control & lubricate.
7. Check pilot lights & adjust if necessary.
8. Check gas pressure is correct for the appliance.
9. Check the heat exchanger for corrosion & report.
10. Check the condition of the thermocouple & flame failure operation.
11. Check gas leakage.
12. Appliance checked for correct flueing & adequate ventilation.
HOT/HEATED CUPBOARDS + BAINMARIES +
HEATED SHELVES\PASS
1. Check main control switch contacts and check cable contacts are tight.
2. Check cupboard control switches and cable connections, renew cables as necessary.
3. Check thermostats, and adjust if necessary
4. Check fuses and renew as required.
5. Check doors are free in operation and clean out slides if necessary.
6. Carry out Earth Continuity Test (reading should be no more than 0.5 ohms).
7. Carry out Insulation Resistance Test (reading should be not less than 0.5 ohms).
Note:- Schedule of Service work to be completed in accordance with manufacturer’s recommendations/specifications, including but not limited to the above items.
REFRIGERATORS FREEZERS ICE MACHINES
1. Check operation of defrost control, heaters, or hot gas valves.
2. Check operation & condition of all electrical wiring & control equipment.
3. Check & clean the condenser (air-cooled).
4. Check & report on the condition of the water-cooled condenser.
5. Check temperature alarms if fitted.
6. Check & report on the fabric of the cold room.
7. Check the condition of the door, door seals & closures.
8. Check Operation of thermostatic expansion valves.
9. Check compressor mountings.
10. Check for the correct refrigerant charge.
11. Check operation of the evaporator fan.
12. Check for the correct temperature & adjust if necessary.
13. Check & leak test the refrigerant system.
14. Carry out Earth Continuity Test (reading should be less than 0.5 ohms).
15. Carry out Insulation Resistance Test (reading should not be less than 0.5 ohms).
ANSUL SYSTEM
1. Report to the site and sign in.
2. Establish where ventilation control is placed and if an interlock is fitted.
3. Establish where emergency control valves are.
4. Establish that the emergency control valves are correctly labelled and accessible.
5. Check that pipe work is correctly installed (supported) and identified.
6. Check the actuation line connection, and check for any leaks in the actuation line.
7. Check gas valve operation.
8. Check regulated release for operation.
9. Check tank contents and assembly.
10. Inspect blow off caps and nozzles, and check all nozzles are correct for the equipment they are protecting.
11. Apply silicone grease across nozzle orifice, and check all nozzles and pipework are free of cooking grease.
12. Note any changes to kitchen equipment layout and note if any equipment is not protected.
13. Manually test the regulated release assembly by operating the remote manual pull station.
14. Check pull station for wear and tear, and test electric actuation switches.
15. Replace all fusible links with new.
16. Inspect detection line for operation and wear and tear - checking wire tension.
17. Inspect and check each firing cartridge is full and not defective.
18. At least annually, use dry air or nitrogen and blow through the agent distribution piping with the nozzle blow-off caps removed, verifying that dry air or nitrogen is discharging at each nozzle location.
19. At least annually, replace all rubber blow off caps.
20. Reinstate system upon completion of service, and record test and service date on equipment.
21. Complete service and test certificate, noting any remedial actions where required.
22. Issue written warning notices if required and explain any warning to the manager on-site.
23. Leave a copy of all paperwork on site and return one copy to the office.
Note:- Schedule of Service work to be completed in accordance with manufacturer’s recommendations/specifications, including but not limited to the above items.
ICE MACHINES SANATISATION
1. Turn off the electrical supply and the ice bin.
2. Remove the protective curtain or cover (if present) and check the drain to ensure it is clear.
3. Clean all surfaces inside using hot water and a cleaner or detergent, follow this process with an antibacterial sanitiser by wiping all internal surfaces and allowing adequate contact time for the sanitiser to work.
4. Allow the surfaces treated to AIR dry (Do NOT rinse off these surfaces).
5. Wash and sanitize the protective curtain.
6. Check the door and ensure it can close tightly to prevent dirt from entering the ice machine.
7. Switch the machine on and ensure it works properly.
Note:- Schedule of Service work to be completed in accordance with manufacturer’s recommendations/specifications, including but not limited to the above items.
AIR CON SERVICE
1. Exterior inspection of the equipment condition .
2. Check the effectiveness of any fitted anti-vibration mountings.
3. Check chemical treatments to remove odours and bacteria are also recommended.
4. Annual tests for refrigerant leaks in accordance with legislation, checking each component or integrity and wear & tear. Any leaks found should be fixed immediately.
5. Refrigeration system pipe insulation inspection for damage.
6. Assurance of the latest gas regulation compliancy. R32 is the newest, most sustainable gas used in small air conditioning units. R410A is also used for more commercial systems.
7. Inspecting air-cooled condensers and evaporator coils to ensure they are clean and have free airflow.
8. Ensuring that compressors operate smoothly. Modern air conditioning systems have energy-efficient compressors that have enhanced speed drives and insulation, lowering energy consumption and improving carbon footprint.
9. Cleaning and checking fan drive motors, and inspecting fan bearings for temperature and operationality, lubricating them if required.
10. Checking the alignment, tension and wear of drive belts – adjusting or replacing them as needed.
11. Integrity checks on the wiring.
12. Inspecting and rectifying any losses in oil charges and levels.
13. Checking the water temperature of any fitted water pumps and fixing potential leaks.
14. Confirming the operation of ‘electrode boiler’ humidifiers, draining the water and performing any necessary cylinder replacements.
15. Inspecting air filters to see if they need cleaning or replacing..
16. Testing and cleaning of condensate and overflow drains.
17. Check the controls for the correct operation settings, calibration, and responses3.
18. Inspect the safety controls for operation and settings.
19. Check and adjust, if necessary, the solenoid valves, motorised valve heads, and thermostatic expansion valves.
20. Record the air-on and air-off temperatures from the indoor units.
LEGIONAIRE TESTING
1. Identify potential risks in water systems.
2. Check for stagnant water.
3. Check for incorrect temperatures.
4. Note usage patterns.
5. Document all findings and control measures.
6. Visual inspection of hot and cold water systems.
7. Ensure temperatures are within the recommended range (cold below 20°C, hot above 50°C).
8. Check sources of bacterial growth.
9. Record all information and create written management plan.
