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Restaurant equipment and supplies are expensive and if they break down can it can certainly have a big impact on your business profit. Making sure equipment is well maintained will save you a lot of money in utility and replacement costs. Here is a good plan of attack, courtesy of allfoodbusiness.com:
Create a calendar with the recommended maintenance dates for all parts and equipment, including monthly, quarterly, semi-annual and annual checks. The schedule should note when air-conditioning-equipment air filters should be changed (at least quarterly), exhaust- and supply-fan bearings should be lubricated, and when thermostats on cooking and air-conditioning equipment should be calibrated