Equipment Repair & Maintenance Sheet

• Due to the volatility of restaurant equipment and the wear that these tools endure in the unforgiving restaurant environment, it is imperative to check on all assets regularly.

• Secondly, we want to ensure the availability of the various products we require for optimal operations and availability.

• The Equipment Repair and Maintenance Sheet is completed daily as maintenance occurs and updated weekly to keep track of costs. 

• The  Equipment Repair and Maintenance Sheet has been designed for a daily check on our “life-line” and production source for various areas in our business.

• We check on the users of the gas operating equipment and whether they are working according to the best practices.

• We check for serviceability.

• We check for possible water leaks. Look, touch, smell for damp.

• We check the condition and working of the electrical equipment.

• We plan ahead for maintenance.

• The system does not only track the functionality of the system and all assets/equipment, but this system also tracks the amount spent on individual items.

• This information will enable decisions to replace assets rather than maintaining them due to a maintenance cost vs replacement threshold that has been exceeded.

OPTIMAN FIRE EQUIPMENT SERVICING LOG:

• Due to the volatility of working with gas and open flames it is imperative to keep a streamlined Health and Safety System and to check on the serviceability of all your firefighting and safety equipment.

• Secondly, we want to ensure the availability of the various items we require for optimal safety to maintain operations and availability safely if or when accidental fires happen.

• The Health and Safety Check sheet is completed monthly and while you are checking this it is easy to check your fire equipment servicing log.

• We check on the users of the gas operating equipment and whether they are working according to the best practices.

• We check on when last the particular staff was trained on using the firefighting equipment and when they will require refresher training.

• We check for the availability of fire blankets, CO2, foam, powder extinguishers, and fire hoses.

• We check for the serviced dates on cylinders. It is mandatory to refill or service equipment after use or within one year of the last service.

• We check the condition of the equipment.

• We plan ahead for maintenance.

OPTIMAN EXTRACTION SERVICING LOG:

• Due to the greasy nature of an extraction system, it is crucial to keep the hood and ducting clean from excessive grease and fat build-up. 

• The shape of the ducting is not accessible and you need well-trained staff with specialized equipment, chemicals, and Personal Protective Equipment not to succumb to the fumes of the chemicals while working in the confined spaces for extended periods of time. 

• The law requires us to have these extraction systems cleaned every six months. 

• Insurance companies also require your extraction cleaning certification. If you have fire damage and you cannot prove the regular servicing of the extraction system as required your claim will be repudiated.

• Practical arrangements regarding the cleaning of these systems are important. Normally these jobs are done during the night.

• There is lots of fat that come out of these ducting and quite a mess remains to be cleaned the next morning. 

• Always test your fan first thing after the technician confirmed that they have cleaned the fan and the fan blades. It has happened that wiring comes loose or the blade angles were set wrong and need adjustment. 

• Checking on these items could save you from another callout fee and possible downtime. 

OPTIMAN IT SERVICE TRACKING SHEET:

• Due to the volatility of computer hardware and the wear that these tools endure in a restaurant, it is imperative to check on the system regularly.

• Secondly, we want to ensure the availability of the various control systems we require for optimal operations and availability.

• The I.T. Systems Service Tracking Sheet is completed monthly. 

• The I.T. Systems Service Tracking Sheet has been designed for a daily check on a “life-line” energy source for various areas in our business.

• We check on the users of the gas operating equipment and whether they are working according to the best practices.

• We check for the availability of the internet.

• We check for the correct functioning of timekeeping software.

• We check the functioning of the reward systems.

• We check for possible water leaks. Look, touch, smell for damp.

• We check the condition and working of the credit card payment equipment.

• We plan ahead for maintenance.

• The system does not only track the functionality of the system, but this system also tracks the amount spent on maintenance on specific hardware items of the I.T. System.

• This information will enable decisions to replace hardware rather than maintaining it due to a cost threshold that has been exceeded.

OPTIMAN HANDYMAN, PLUMBING, AND ELECTRICAL TRACKING SHEET:

• Due to the high cost of maintenance and labour cost for repairs, it is smart to track the costs that you incur.

• Secondly, we want to ensure the availability of the various plumbing and electrical systems we require for optimal operations and availability.

• The handyman, plumbing, and electrical sheet have been designed for a daily check on a “life-line” source for various areas in our business.

• We check on the users and whether they are working according to the best practices.

• We check for possible leaks. Look, touch, smell, and soap bubble check. Loose, melted wire plastic, or burnt wires that could cause shorts.

• We check the condition of the equipment and drains.

• We plan ahead for maintenance.

• The system does not only track the functionality of the system, but this system also tracks the amount spent on maintenance on specific items and areas in the restaurant.

• This information will enable decisions after taking the advice of the specialist service providers to replace rather than maintain it due to a cost and lifespan threshold that has been exceeded.