Equipment and maintenance
The folder in the office, except it is useful
Every piece of kitchen equipment with its make, model, serial, warranty, service interval and contractor, plus every reading, clean, fault and repair it has ever had. Available at the moment something breaks, which is the only moment anyone looks.
The problem today
Equipment knowledge lives in people and drawers
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The paperwork is never to hand
Warranty, serial and service contact are in a folder in the office, or with the chef who left in March.
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A failing unit looks like bad luck
Five low readings over a fortnight, each logged by a different person, never add up to a pattern anybody sees.
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Servicing is remembered, not scheduled
The service that was due in August happens in November, after the breakdown it was supposed to prevent.
What it does
One record per asset, and everything attaches to it
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The full asset record
Make, model, serial, supplier, purchase and install details, warranty expiry, service interval and the contractor who maintains it.
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History that accumulates
Readings, cleans, faults, maintenance events and corrective actions all attach to the same asset, so patterns become visible.
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Its own safe range
Each asset carries the range its readings are judged against, which is what stops a failure being defined away at the point of entry.
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A QR label on the unit
Print the label, stick it on the equipment. Staff scan it to record a reading or report a problem, with no hunting through a list.
In practice
The dishwasher that keeps going down
A member of staff reports a problem from the tablet. Instead of a note on a whiteboard, it lands against the asset, next to everything else that has happened to it.
- The report becomes a tracked issue with an owner
- Its fault history shows this is the third time in two months
- The warranty status and service contractor are on the record
- A maintenance event records what was done and when
- The next person to look sees the whole story, not the last line
See how Prepd360 could work in your kitchen
Whether you are running one kitchen or managing several locations, we would be happy to show you how it works and talk through what you actually need.