Catering Equipment Service Maintenance.

Descriptions

The University has a requirement for a contractor to provide a planned and reactive maintenance service to an extensive range of gas, refrigerated and electrical catering equipment. This will also include the ventilation ductworks system cleans.Examples of the type of equipment the successful contractor will have to maintain are as follows:— Cooking equipment including: Combination ovens; Ovens, Gas Ranges, Fryers, Steam Pressure cookers,— Ware washing equipment including: Dish or Glass washers,— Refrigerant equipment including: Freezer Rooms and Freezers, Blast Chillers, Chiller Cold rooms and Refrigeration Units,— Hot Holding equipment including: Hot Cupboard Units, Hot Display Units,— Hot Beverage Equipment: including grid machines, hot water boilers, steam vessels,— Beer Cellar cooling system,— Ice machines,— Ductwork clean and maintenance.The equipment is to be maintained in accordance with current safety compliance standards (or as amended) and manufacturer’s instructions and.