Understanding common restaurant equipment troubleshooting problems helps you identify many issues and do some fixing, saving you time and money. Even better, it helps you make better and more informed decisions about when to call for help and how best to describe your issues to technicians.
If you want to know more about troubleshooting your restaurant equipment, tag along as we break down some tips for troubleshooting common restaurant equipment problems.
Food Processors
Below are common problems and solutions.
Machine Not Starting
- The circuit breaker or fuse might be disrupting power.
- Check the feed hopper or bowl cover; it might not be in the right place.
FP Halts and Doesn’t Restart
- The pusher plate might be raised
- The GFCI/Circuit breaker may have slipped over.
- The motor might be overheated.
The Cutting tool is locked to the shaft.
- Check for any accumulation between the cutting tool, potato chip, or dicing grid.
Dishwashers (Undercounted and Door-Type)
Common dishwashers troubleshooting problems include:
Machine Cannot Power On
- The machine might be off; turn it on.
- The circuit breaker might have tripped over, or a fuse blew at the power supply
- Check the water level in the tank.
Dishes Are Not Clean
- Damaged or worn out drain O-ring letting wash water to drain
- Inadequate wash water because of drain problems that prevent the right drain from closing
- Pump obstruction leading to loss of water pressure
- Erroneous water temperature, get in touch with Service provider for fixing or adjustment
- Wrong dispensing of detergent, call your detergent agent
- Too many mineral deposits all over the system, de-liming might be required
- The strainers can be congested, leading to an insufficient water supply to the pump
- Wash arms issues; check them to ensure they rotate properly
- Clogging of the detergent dispenser
Stained Silverware, Dishes, and Glasses
- Racks might be improperly loaded
- Inaccurate rinse pressure or water temperature
- There may be pump obstruction leading to loss of water pressure. Check for any hitch at the pump intake
- Extremely hard water
- Wrong detergent and rinse additive for water type
- Insufficient detergent concentration or rinse additive
Low-Temperature Readings (Door-Type Only)
- The water supply temperature might be low. Ensure the temperature meets the minimum recommended temperature.
- Quick cycle use. If the incoming water temperature is low and the rate of cycle use is high, the hot water supply might be inadequate to meet the demand.
- Heavy ware weight cools wash water, so don’t overload the racks.
- The sump heater or booster heater might have been set low. Seek assistance from Commercial Equipment Service Inc.
No Heat Wash Tank (Undercounter Only)
- The machine is set with a low water safety gadget that shuts off the heat when the water level drops.
- Ensure the tank’s water doesn’t go below the required level. Extremely low water levels might make the overflow tube out of position.
- The gas line might be closed.
- A fuse may have blown, or the circuit breaker tripped at the power supply.
- If there is a failure because of gas pressure or gas heat control board, contact Commercial Equipment Service Inc.
Mixers
Troubleshooting problems related to mixers include:
Mixer Not Starting
- Fuse or circuit breaker disrupting power
- Flashing error code
- The mixer might be overloaded.
- The bowl guard is not in a closed position ("in and up" position)
Products in Bowl Bottom Aren’t Mixing.
- Bowl-to-beater clearance is out of place.
- Wrong batch recipe
- Wrong agitator
Squeaking of Planetary Seal
- Seal requires lubrication
Agitator Touching the Bowl
- Bowl isn’t in a closed position.
- Improper bowl-to-beater clearance
Now that you know how to troubleshoot common restaurant equipment, it’s important to also know that fixing restaurant equipment will never be a headache if you invest in the appropriate brands and work with professional installers and repair companies. Contact us for quick and efficient repairs of your food equipment. With Commercial Equipment Service Inc, you will have shorter downtimes in your kitchen at lower costs.