Commercial Kitchen & Catering Maintenance Contracts

Gas ovens, ranges, fryers and grills can be used for hours every day. They need to be checked and serviced safely.

HCCS is Gas Safe registered, registration number 969212.

Our gas catering equipment servicing can include inspection and testing of the commercial gas appliances covered by your maintenance contract.

Where needed, we can also carry out a CP42 gas safety inspection. CP42 covers gas safety checks for commercial catering equipment.

A commercial catering gas safety certificate can be issued following the inspection where applicable.

You may need gas safety records for your own files, and landlords, insurers or Environmental Health Officers may also ask for them.

 Refrigeration problems aren't always obvious.

A fridge or freezer may still be running but taking longer to cool. Temperatures may start to rise, seals can wear and parts can become dirty or damaged.

This can increase running costs and make it harder to keep food at the right temperature. If the problem gets worse, you could lose stock.

Our commercial refrigeration maintenance checks can cover operating temperatures, condensers, evaporators, door seals and the general condition of the unit.

We'll tell you if we find signs that the equipment needs further work.

 A small café doesn't need the same maintenance plan as a hotel kitchen running from breakfast through to evening service.

We'll look at the equipment you want covered and how much you use it. We'll then agree which machines go on the contract and how often we need to service them.

Visits can be arranged around your opening hours where possible, so we're not working in the kitchen at your busiest time.

If you add or replace equipment later, speak to us and we can review what's covered.

You get a catering equipment service contract based on your kitchen rather than paying for work you don't need.

 How often your equipment needs servicing depends on how hard it works.

A restaurant or pub open seven days a week may have ovens, fryers, grills and refrigeration running for long periods every day. In this type of kitchen, servicing twice a year may make sense.

Bi-annual servicing can also suit sites with heavily used fryers or refrigeration that's working hard throughout the year.

An annual service may suit lighter-use kitchens such as smaller cafés, staff canteens and some school kitchens that mainly operate during term time.

We'll discuss your equipment and how you use it before recommending a schedule.