Preventive planned maintenance for hospitality sites
Kitchens and production lines only earn money when they run. Our Preventive Planned Maintenance (PPM) covers the systems that stop a service when they fail — refrigeration, heating, HVAC and kitchen extraction — with repair when something does go wrong.
What does a hospitality PPM contract cover?
- 01
PPM schedules
Planned visits set against each asset’s duty cycle, not a generic calendar.
- 02
Commercial refrigeration
Servicing and repair of cold rooms, display and production refrigeration.
- 03
Heating systems
Boilers and heating plant kept efficient and compliant.
- 04
HVAC
Ventilation and air conditioning maintained for comfort and air quality.
- 05
Kitchen extraction
Canopies, ductwork and fans kept clean and working.
- 06
Reactive repair
Call-outs when something fails, with the history of every asset on file.
How a PPM plan is set up
- 01
Asset survey
Every system logged with age and condition.
- 02
Schedule
Visit frequency set per asset.
- 03
Visits
Planned around trading hours.
- 04
Reporting
Findings and recommendations after each visit.
- 05
Repairs
Quoted and scheduled to minimise downtime.
Systems we know because we built them
Frequently asked questions
Q1What is preventive planned maintenance?
Preventive Planned Maintenance (PPM) is a schedule of routine inspections and servicing designed to keep equipment working and catch faults before they cause a breakdown. For hospitality sites it typically covers refrigeration, heating, HVAC and kitchen extraction — the systems that close a kitchen when they fail mid-service.
Q2Why does PPM matter for restaurants?
An unplanned breakdown hits a restaurant twice: the repair, and the service lost while the kitchen is down. Regular maintenance reduces downtime, extends the life of equipment and keeps systems running efficiently. It also gives you a documented service history, which landlords and insurers increasingly expect.
Q3Can you maintain a site you did not fit out?
Yes. We start with an asset survey to log every system, its age and condition, then build the PPM schedule from that. Sites we fitted out ourselves start with that information already on file, which shortens set-up. The plan covers commercial refrigeration, heating systems, HVAC and kitchen extraction, with repair when something does fail.
Q4How often should commercial kitchen equipment be serviced?
Frequency depends on the equipment, how hard it works and the manufacturer’s guidance. A high-volume production kitchen needs more frequent visits than a café. We set the interval per asset during the survey, rather than applying one calendar to everything.