Flexible and Affordable Planned Maintenance Programs Tailored for Every Operation

Health Scores Are Earned Long Before the Inspector Arrives

Sat, 28 Feb 2026 01:46:28 GMT

Health inspections can feel unpredictable. One day everything seems to be running smoothly and the next, a single visit exposes issues that were never on the radar.

But in reality, health scores are rarely decided on inspection day. They are shaped weeks and months earlier by equipment performance, maintenance habits and how well critical systems are operating behind the scenes. At ATECH, this is something our technicians see every day across restaurants and facilities of all sizes.

A strong health score is not about last-minute cleaning or quick fixes. It is the result of consistent operations and well-maintained systems working as they should during real service conditions.

What Health Inspectors Are Really Evaluating

While cleanliness is important, health inspections are not just visual checklists. Inspectors are observing how a kitchen operates under live conditions. They are looking for consistency, control and reliability.

Many common violations are not caused by staff mistakes. They are symptoms of underlying equipment or system issues, such as:

Inconsistent temperatures
Inadequate sanitization
Poor airflow or ventilation
Equipment struggling to keep up during peak demand

When systems are not performing as designed, those weaknesses often show up at the worst possible time.

The Equipment That Most Often Impacts Health Scores

Dish Machines

Dish machines play a direct role in sanitation compliance. When performance begins to drift, the signs are often subtle at first.

Early indicators include longer cycle times, inconsistent final rinse temperatures and increased chemical usage to achieve acceptable results. Over time, these issues can escalate into failed sanitation results or health department violations.

ATECH technicians frequently find that scale buildup, calibration drift or declining heater or booster performance are at the root of these problems.

Refrigeration Systems

Refrigeration issues are one of the most common contributors to food safety concerns.

Slower temperature recovery, uneven case temperatures and extended compressor run times can all signal declining system performance. These conditions increase the risk of product loss and temperature violations, especially during inspections conducted while kitchens are fully operational.

ATECH’s Planned Maintenance helps identify airflow restrictions, defrost issues and heat transfer problems before food safety is compromised.

Cooking Line Equipment

Hot-side equipment is often overlooked during health score conversations, but it plays a significant role in compliance.

Uneven heating, longer preheat times and inconsistent cooking results can affect proper hot holding and food safety. During peak service, these issues are amplified, increasing the likelihood of violations and service disruption.

ATECH services a full range of cooking line equipment, including fryers, grills, ovens and warmers, ensuring they perform consistently when demand is highest.

HVAC and Ventilation

HVAC is one of the most underestimated contributors to health inspection outcomes.

Proper ventilation supports temperature control, moisture management and air quality throughout the kitchen. When systems are out of balance, kitchens may experience excessive heat, condensation or airflow issues that inspectors notice immediately.

ATECH’s HVAC services support facilities beyond the kitchen itself, helping maintain comfortable, compliant environments that support both staff and operations.

Why Problems Often Appear During Inspections

Health inspections frequently take place during live service, when systems are under real operational load. This is when performance drift becomes most visible.

Equipment that appears to be “working” during slow periods may struggle under peak conditions. Extended run times, inconsistent temperatures, and system compensations are exposed when demand increases.

This is why many operators feel caught off guard during inspections. The issues were developing quietly long before the inspector arrived.

How Planned Maintenance Changes the Outcome

ATECH’s Planned Maintenance approach is designed to address performance before it becomes a problem.

Rather than waiting for equipment to fail, our technicians focus on identifying early warning signs, correcting performance drift and keeping systems operating as intended. This proactive approach reduces emergency calls, supports compliance and helps facilities maintain consistent operations year-round. Planned Maintenance is not about preparing for inspection day. It is about ensuring inspection day looks like any other day of service.

Behind Every Strong Health Score Is a Well-Maintained Operation

A high health score is not the result of luck or last-minute effort. It reflects the reliability of the systems working behind the line.

From dish machines and refrigeration to cooking equipment and HVAC, ATECH supports foodservice and facility operations with expert service, broad technical expertise and a commitment to long-term performance.

Health scores are earned long before the inspector arrives. The right maintenance partner helps ensure they stay that way.

Planned Maintenance vs Emergency Repairs: What Foodservice Operators Need to Know

Fri, 30 Jan 2026 18:22:17 GMT

Planned Maintenance vs Emergency Repairs: What Foodservice Operators Need to Know

In foodservice operations, equipment rarely fails without warning. More often, small performance issues develop quietly over time until they surface at the worst possible moment.

Emergency repairs are a reality of the industry, but relying on them as the primary service strategy can introduce unnecessary downtime, stress and cost. At ATECH, our technicians regularly see how reactive service impacts foodservice operations and why Planned Maintenance plays a critical role in long-term reliability.

Understanding the difference between reactive repairs and Planned Maintenance is essential for operators looking to maintain control over equipment performance and service costs.

Why Emergency Repairs Are So Common in Foodservice

Fast-paced kitchens leave little room for proactive planning. When equipment appears to be running, maintenance often gets pushed aside in favor of immediate operational demands. Many operators adopt a “fix it when it breaks” mindset simply because there’s never a perfect time to take equipment offline.

ATECH technicians often encounter emergency service calls that stem from minor performance issues that went unnoticed. Worn components, airflow restrictions or calibration issues can quietly develop until they result in a full breakdown.

The True Cost of Emergency Repairs

Emergency repair costs extend far beyond the service invoice. When equipment goes down the impact can include:

Lost productivity during peak service
Disrupted workflows for staff
Delayed service or reduced menu offerings
Increased stress on kitchen and facilities teams
Potential sanitation or food safety concerns

Because emergencies happen without warning, they often require immediate response regardless of timing or operational conditions. From ATECH’s experience servicing foodservice facilities, this lack of control is what makes reactive service so costly over time.

What Planned Maintenance Changes

Planned Maintenance takes a proactive approach to equipment performance by addressing issues before they lead to failure. Through routine inspections, performance checks and service planning, planned maintenance helps identify wear, inefficiencies and developing problems early.

ATECH’s Planned Maintenance programs are designed to support foodservice equipment, HVAC systems and facility operations by reducing unplanned downtime and improving overall reliability. Rather than reacting to breakdowns, operators gain greater visibility into equipment condition and can schedule service at times that minimize disruption.

The Operational Difference Over Time

Operations that rely primarily on emergency repairs tend to experience more frequent disruptions, unpredictable service costs and higher stress levels for staff. In contrast, operations that invest in planned maintenance benefit from:

Fewer unexpected breakdowns
More predictable service scheduling
Improved equipment reliability
Better long-term cost control
Increased confidence in daily operations

ATECH works with foodservice operators and facilities teams to implement maintenance strategies that support consistent performance and operational stability.

Why January Is the Right Time to Reevaluate

January is often the first true test of the year for foodservice equipment and HVAC systems. Increased runtime during winter months can expose underlying issues that weren’t apparent before.

Reviewing equipment performance early in the year allows operators to address concerns before peak seasons arrive. ATECH often sees January as a key planning window for facilities looking to reduce emergency service calls later in the year.

A More Controlled Approach to Service

Planned Maintenance isn’t about avoiding service calls altogether. It’s about choosing when and how service happens. For foodservice operators and facilities teams, that control can make a measurable difference in uptime, cost and overall performance.

By shifting from a reactive mindset to a proactive service strategy, foodservice operations can reduce surprises and focus on running smoothly day after day. ATECH supports this approach with experienced technicians, responsive service and Planned Maintenance programs designed specifically for foodservice environments.

Is Your Commercial Kitchen Ready for 2026? Why Now Is the Time to Call ATECH for Equipment Upgrades and Maintenance

Mon, 15 Dec 2025 18:44:26 GMT

Is Your Commercial Kitchen Ready for 2026? Why Now Is the Time to Call ATECH for Equipment Upgrades and Maintenance

With 2026 only weeks away, commercial kitchens across the foodservice industry are entering one of the most critical planning periods of the year. Winter temperatures, increased holiday volume and rising energy costs place significant strain on refrigeration, HVAC systems, cooking equipment and dish machines. This makes now the ideal time to evaluate equipment performance and partner with a trusted service provider who can prepare your operation for a strong start in 2026. Whether you manage a restaurant, bar, hotel, cafeteria or institutional kitchen, ATECH delivers the expert support, accurate diagnostics and Planned Maintenance programs needed to keep your equipment reliable and ready for high-demand operations.

Here is why commercial kitchens rely on ATECH to prepare for the year ahead.

Professional Refrigeration Inspection and Repair

Refrigeration failures often begin with subtle performance issues only trained technicians can identify. ATECH’s factory trained and CFESA certified technicians assess walk-in cooler and freezer temperatures, compressor and evaporator efficiency, gasket and seal integrity, ice machine production and airflow or cycling concerns. Instead of guessing what is wrong, ATECH provides accurate diagnostics and dependable repairs that prevent food loss and avoid emergency breakdowns as the new year begins.

2. HVAC and Ventilation Expertise When Temperatures Drop

Winter weather puts immediate pressure on HVAC systems, which affects comfort, safety and airflow balance. ATECH technicians inspect airflow and pressure balance, heating performance, filter condition, makeup air operation and temperature consistency across the kitchen. Proper HVAC performance reduces strain on refrigeration and cooking equipment and helps maintain a safe, efficient workspace as 2026 approaches.

3. Reliable Cooking Equipment Service for Peak Performance

Cooking equipment issues rarely resolve themselves. ATECH technicians provide calibration and expert repairs for ovens, ranges, fryers, grills, steamers, combi units, burners, thermostats, ignition components and recovery performance. If equipment has struggled during peak service periods in 2025, ATECH ensures it enters 2026 performing at its best.

4. Dish Machine Support That Protects Safety and Efficiency

Dish machines work harder than ever in December, which exposes worn components quickly. ATECH technicians evaluate wash and rinse temperatures, pump and spray arm function, drainage and fill issues, chemical dispensing accuracy and conveyor or rack alignment. Dependable warewashing is essential for food safety and efficient service as the new year begins.

5. Start 2026 Strong with ATECH Planned Maintenance

ATECH’s Planned Maintenance Program helps commercial kitchens prevent costly breakdowns, extend equipment lifespan, improve energy efficiency, identify failing components early and maintain consistent temperature and airflow standards. Beginning the new year with Planned Maintenance in place ensures a predictable service schedule and fewer operational surprises.

6. When Upgrades Are Necessary, ATECH Helps You Choose Wisely

If equipment is outdated or nearing the end of its lifecycle, ATECH provides expert recommendations based on performance data, usage patterns and operational needs. Smart upgrades improve reliability, reduce long-term costs and support stronger performance in 2026.

Prepare Your Kitchen for 2026 with ATECH

With the new year approaching, now is the time to evaluate your equipment, correct performance issues and schedule service before small problems become major disruptions. ATECH’s CFESA certified technicians provide expert diagnostics, fast repairs and dependable maintenance that keep commercial kitchens ready for the year ahead.

Start 2026 with confidence .

Contact ATECH today to schedule your year end equipment assessment and maintenance plan.

Flexible and Affordable Planned Maintenance Programs Tailored for Every Operation

Tue, 25 Nov 2025 17:39:22 GMT

Flexible and Affordable Planned Maintenance Programs Tailored for Every Operation

When it comes to running a commercial foodservice operation, equipment downtime isn’t an option. That’s why ATECH offers Planned Maintenance (PM) Programs designed to fit your schedule, your equipment and your budget.

Whether you operate a single restaurant, a multi-unit chain or a large institutional kitchen, our experienced team can build a customized service plan to keep your operation running at peak performance.

Planned Maintenance to Fit your Budget

ATECH offers flexible bi-monthly, monthly, quarterly, semi-annual and annual PM programs to meet your operation’s unique needs.

Call today for a no-cost consultation and quote with one of ATECH’s sales representatives. Our team will design a maintenance program that keeps your equipment reliable, your staff safe and your operation efficient.

The Benefits of Choosing an ATECH PM Program:

When you choose ATECH, you’re choosing quality, consistency, and peace of mind. Here’s what makes our Planned Maintenance Programs stand out:

Guaranteed Coverage
If an issue arises with any piece of equipment covered under your PM program, and the issue is due to our not doing the PM correctly, there’s no charge for related repairs. Guaranteed.

Priority Service
PM customers receive priority first-in-line scheduling and straight-time pricing between 6:00 a.m. and 6:00 p.m., Monday through Friday.

Experienced, Certified Technicians
Our technicians average over 8 years of industry experience and complete an average 43 hours of continuing education each year. With factory training and CFESA certifications, you can trust that your equipment is being serviced by the best in the industry.

Reliable Quality and Support
Every service call is backed by ATECH’s 90-Day Warranty and 100% Customer Satisfaction Guarantee.

Put our Education and Experience to Work for You

From fryers and ovens to coolers, freezers, ice machines and HVAC units refrigeration and dish machines, ATECH’s Planned Maintenance Programs help keep your commercial equipment operating safely, efficiently and lasting for longer.

When you partner with ATECH, you’re not just getting maintenance. You’re gaining a proactive service partner dedicated to your success.

Call 615-255-2002 to schedule your no-cost consultation today. Fixed Right. Fast. Guaranteed.

Fall Into Planned Maintenance: Why Now Is the Best Time to Service Your Commercial Kitchen

Mon, 27 Oct 2025 14:55:40 GMT

Fall Into Planned Maintenance: Why Now Is the Best Time to Service Your Commercial Kitchen

As temperatures drop and business picks up for the holiday season, fall is the perfect time to schedule planned maintenance for your commercial kitchen equipment. Whether you operate a restaurant, hotel, or healthcare facility, reliable equipment isn’t optional. It’s essential.

At ATECH, we know that proactive care saves time, money and stress. Our factory-trained and CFESA-certified technicians help kitchens across the Southeast prevent downtime, reduce repair costs and extend equipment life before the busiest months of the year hit.

Why Fall Maintenance Matters

1. Prepare for the Holiday Rush

November and December bring increased demand. Preventive maintenance ensures that your fryers, ovens, and refrigeration units can handle the load without unexpected breakdowns.

2. Protect Against Seasonal Strain

Changes in temperature can impact HVAC and refrigeration systems, forcing them to work harder. Fall maintenance helps optimize performance and energy efficiency while preventing costly mid-season failures.

3. Extend Equipment Lifespan

Regular cleaning, calibration and part replacement keep your systems running efficiently. Neglecting maintenance may lead to bigger, more expensive issues down the road.

4. Maintain Safety and Compliance

Routine inspections ensure that exhaust hoods, gas connections and electrical components meet safety standards, protecting your team and your business.

The ATECH Advantage

With over 30 years of experience and 31,000 parts in stock, ATECH offers fast, dependable service backed by a 90-day warranty on parts and labor. Our technicians complete ongoing training each year to stay ahead of the latest commercial kitchen technology, ensuring every repair or tune-up meets manufacturer standards.

This fall, don’t wait until a breakdown disrupts your busiest season. Let our experts design a maintenance plan that fits your kitchen’s needs and keeps your operation running at peak performance all year long.

�� Call ATECH t oday to schedule your fall planned maintenance service because prevention is always better than repair.

5 Reasons ATECH Invests in CFESA-Certified Technicians

Wed, 24 Sep 2025 02:00:35 GMT

When it comes to keeping your commercial kitchen running smoothly, not all service is created equal. Choosing the right partner can mean the difference between quick, reliable fixes and costly downtime that disrupts your business. That is why ATECH invests heavily in training and certifying our technicians through CFESA, the Commercial Food Equipment Service Association.

As the industry’s standard for excellence, CFESA certification ensures our technicians have the skills, knowledge and professionalism to handle the toughest equipment challenges.This commitment helps our technicians grow professionally while giving our customers access to the best-trained experts in the industry.Here are five reasons we believe this investment sets ATECH and our customers apart.

5 Reasons ATECH Invests in CFESA-Certified Technicians

1. Expert Knowledge Across All Equipment

CFESA-certified technicians are trained to service a wide range of commercial kitchen equipment, from ovens and fryers to refrigeration and ice machines. This means faster, more accurate diagnoses and fewer delays waiting for multiple service providers.

2. Higher First-Time Fix Rates

One of the biggest frustrations in the foodservice industry is repeat visits. CFESA certification equips our technicians with the expertise to get it right the first time, reducing downtime and saving you money.

3. Commitment to Industry Standards

CFESA certification represents the gold standard in foodservice equipment repair. By following industry best practices, our technicians ensure repairs are done safely, efficiently, and in compliance with manufacturer specifications.

4. Continuous Training and Professional Growth

CFESA certification is not a one-time achievement. It requires ongoing education and testing to stay current with the latest technology and equipment. ATECH invests in this continued training for every technician, ensuring our team brings the highest level of expertise to every service call. This commitment helps our technicians grow professionally while giving our customers access to the best-trained experts in the industry.

5. Greater Peace of Mind for Our Customers

When you call ATECH, you are not just getting a repair. You are getting the confidence that comes from working with certified professionals dedicated to keeping your business running without interruption.

CFESA Certification sets ATECH's service apart.

At ATECH, we know that your commercial kitchen is the heart of your business. That is why we invest in CFESA-certified technicians so you can count on expert service, reliable repairs, and long-term support that keeps your operations moving forward.

Ready to experience the difference certification makes? Contact ATECH today to schedule service or learn more about our planned maintenance programs.

Spring into Cleanliness: Essential Tips for Restaurant Spring Cleaning

Wed, 20 Mar 2024 21:19:45 GMT

As the season changes and springtime blooms, it's the perfect opportunity to refresh and rejuvenate your restaurant space. Spring cleaning isn't just about tidying up; it's about ensuring a safe, welcoming environment for your patrons and staff. In this blog post, we'll explore some essential tips and best practices for restaurant cleanliness in the springtime.

Embrace Deep Cleaning : Spring cleaning is the ideal time to tackle those deep cleaning tasks that may have been neglected during the busier seasons. From scrubbing floors and walls to deep cleaning kitchen equipment, thorough sanitation ensures a hygienic environment for food preparation and service.
Focus on High-Traffic Areas : Pay special attention to high-traffic areas such as dining areas, restrooms, and entryways. These areas are prone to accumulating dirt, dust, and germs, making regular cleaning essential for maintaining a pristine appearance and preventing the spread of illness.
Refresh Outdoor Spaces : If your restaurant has outdoor seating areas, spring is the perfect time to freshen them up. Clean outdoor furniture, sweep away debris, and power wash outdoor surfaces to create an inviting atmosphere for al fresco dining.
Check and Replace Equipment Filters : Don't forget to inspect and replace filters in HVAC systems, refrigeration units, and ventilation hoods. Clean filters help maintain air quality and prevent the buildup of contaminants, ensuring a healthy indoor environment for both customers and staff.
Engage Staff in Cleaning Initiatives : Encourage staff members to take pride in the cleanliness of the restaurant by involving them in spring cleaning initiatives. Assign specific tasks and provide training on proper cleaning procedures to ensure consistency and effectiveness.
Implement Regular Maintenance Schedule : Establish a regular maintenance schedule to keep up with cleaning tasks throughout the year. By incorporating daily, weekly, and monthly cleaning routines, you can maintain a high standard of cleanliness and prevent the accumulation of dirt and grime.
Invest in Quality Cleaning Products : Choose cleaning products that are effective yet environmentally friendly. Look for products that are certified as safe for use in foodservice establishments and follow manufacturer recommendations for proper application and usage.
Monitor and Adjust Cleaning Protocols : Continuously monitor cleaning protocols and adjust as needed based on feedback, customer traffic, and changing regulations. Regular evaluation ensures that your cleaning practices remain effective and in compliance with industry standards.

Spring cleaning is an essential aspect of restaurant maintenance that goes beyond just aesthetics. By implementing thorough cleaning routines, engaging staff members, and investing in quality cleaning products, you can create a safe, hygienic environment that enhances the dining experience for your customers and promotes a healthy work environment for your staff.

As you embark on your spring cleaning journey, remember that ATECH is here to support you with a wide range of cleaning and maintenance solutions tailored to meet the unique needs of your restaurant. Happy spring cleaning!

Mastering Winter with ATECH: A Comprehensive Guide for Businesses

Fri, 26 Jan 2024 14:37:09 GMT

Winter is here, and at ATECH, we understand the unique challenges businesses face in keeping their commercial equipment running smoothly during the colder months. In this comprehensive guide, we'll delve into the strategies, tips, and success stories that can help your business navigate winter effortlessly. From equipment maintenance to emergency services, consider this your go-to resource for mastering winter with ATECH.

Winter Equipment Maintenance Tips

Checklist for Winter-Ready Equipment:

Inspect Seals and Gaskets : Ensure a tight seal to prevent cold air leakage.
Check Insulation : Evaluate the insulation of walk-in coolers and freezers.
Clean and Sanitize : Thoroughly clean and sanitize all equipment surfaces.
Temperature Adjustment : Set optimal winter temperatures for each piece of equipment.

ATech Maintenance Tips for Different Equipment:

Fryers and Grills : Clean and inspect burners for efficient operation.
Ice Machines : Check water lines for insulation and replace filters regularly.
Heating Systems : Schedule preventive maintenance to optimize efficiency.
Electronic Equipment : Keep spaces well-heated and clean to prevent malfunctions.

Businesses often grapple with specific equipment failures that can disrupt operations. ATECH understands the challenges posed by heating system malfunctions, electronic equipment performance, and other issues during the colder months. To tackle these common winter-related failures, businesses should prioritize preventive measures. Regular heating system maintenance checks and air filter replacements can prevent malfunctions. For electronic equipment, maintaining ambient room temperature and conducting routine cleaning are key strategies to ensure optimal performance throughout winter.

ATECH's Winter Services: A Lifeline for Your Business

Winter demands a proactive approach to equipment maintenance, and ATECH stands as the lifeline for businesses navigating the challenges of the season. Our comprehensive winter services go beyond mere repair and include prompt equipment repairs, planned maintenance, and emergency services.

With a commitment to same-day service for urgent winter emergencies, ATECH ensures that businesses can rely on swift resolution during critical times. What sets us apart is our team of factory-trained and CFESA-certified technicians, offering not just reliability but a dedicated partnership to keep your business running smoothly through the coldest months. Trust in ATECH, your lifeline in the winter business landscape.

Winter doesn't have to be a season of uncertainty for your business. With ATECH by your side, you have a reliable partner dedicated to providing top-notch equipment repairs and maintenance services. Master winter with confidence, knowing that our comprehensive guide and expert services are here to support your business every step of the way.

For personalized winter readiness assessments and expert guidance, contact ATECH today. Let's navigate winter together, and keep your business thriving.

Feedback from the Frontlines: How to Capture Staff Feedback on Restaurant Equipment

Wed, 20 Dec 2023 20:07:35 GMT

As a restaurant owner or kitchen manager, you know that the equipment in your kitchen is essential to the operations and overall profitability of your business. But do your frontline employees recognize that, too? Your line chefs and dishwashers use your equipment every day, so they're more likely to notice any problems first. That's why it's so important to capture feedback from your frontline staff on the performance of your restaurant equipment.

As a trusted commercial kitchen repair service in Tennessee , we’ve had the opportunity to partner with hundreds of restaurants over the years—from nationally recognized chains to local mom-and-pop establishments. We’ve learned that capturing staff feedback on restaurant equipment is not just a good practice—it's a necessity for any successful establishment. In this article, we wanted to shed light on the importance of capturing staff feedback on restaurant equipment. Your employees’ assessments can be used to address problems quickly and make informed decisions about upgrades or replacements.

How to Capture Staff Feedback on Restaurant Equipment

1. Recognize and address common pitfalls for reporting issues.

Unfortunately, many kitchen managers find that it's difficult to get regular feedback from their staff. There are a few common reasons for this:

Lack of time. Frontline staff are often busy and stressed, and they may not have time to provide feedback to their managers.
Fear of retaliation. Some employees may be afraid to speak up about problems with equipment for fear that they will be punished or blamed.
Lack of trust. Employees may not feel comfortable providing feedback to their managers if they don't trust them to take it seriously.

2. Create a culture of collaborative communication in your kitchen.

It's important to create an open and trusting environment where your staff feels comfortable providing feedback. Here are a few tips:

Make feedback a priority. Show your staff that you value their feedback by making time to listen to it and taking it seriously.
Make it easy to provide feedback. Create a system for staff to submit feedback easily. Let your employees know who is responsible for equipment maintenance so they can notify the appropriate person.
Be open to feedback, both positive and negative. It's important to create a culture where staff feel comfortable providing feedback, even if it's negative. Remember, feedback is a gift, and it can help you to improve your operation. If you don’t embrace feedback from employees, they might be less likely to report a faulty piece of equipment.

3. Train new employees to recognize and communicate common issues.

Once you've created an environment where staff feel comfortable providing feedback, you need to train employees to recognize common equipment issues . This will help you to identify problems early before they cause major disruptions.Here are a few tips for training your staff:

Provide them with a list of common equipment issues. This could include things like strange noises, unusual odors, or reduced performance.
Teach them how to inspect equipment for signs of wear and tear . Help them identify potential problems before they cause equipment to break down.
Show them how to report equipment issues to you. This could be done through a verbal report, a written report, or a feedback form.

4. Know the important information to capture and have a plan for addressing issues.

One of the best ways to ensure problems are addressed quickly and correctly is to capture the information your commercial kitchen technician would need to know . Once you've collected feedback from your staff, you can use it to make informed decisions about equipment upgrades or replacements.

As you consider repairing or replacing your kitchen equipment , here are a few things to keep in mind:

Identify recurring issues . If multiple staff members are reporting the same problem with a piece of equipment, it's a sign that there is a serious issue.
Consider the cost and benefits of repairs. If a piece of equipment is constantly breaking down, it may be more cost-effective to replace it than to keep repairing it.
Get feedback from your staff on their needs. When choosing new equipment, ask your staff for input on what features are important to them. This will help you to choose equipment that is both effective and user-friendly.

A Trusted Partner to Fix Restaurant Equipment Issues

At ATECH, we understand the value of staff feedback in maintaining restaurant equipment and fixing a problem as soon as possible. Our team has the experience and expertise to provide prompt, affordable repair services for all your commercial kitchen equipment .

Our commitment to partnering with restaurants across Tennessee goes beyond just servicing equipment. We're here to support you in creating a kitchen that runs smoothly and efficiently through customizable planned maintenance programs. Connect with our team today to create a tailored service plan for your restaurant, franchise, or organization.

Last Call: ATECH's Top Blog Posts of 2023 for Commercial Kitchen Equipment Repair

Wed, 20 Dec 2023 19:54:21 GMT

The year's almost over, and while the dining room might be echoing with "last call" for orders, we're here with a different kind of final shout: one for your commercial kitchen equipment repair and maintenance needs. It's that time when we pull up a metaphorical stool at the bar, inviting you to join us in a reflective toast to the exceptional year that was 2023. From tackling hundreds of service calls across Tennessee to gathering with friends and industry peers at RFMA and welcoming numerous new team members , it’s been another hallmark year for our team.

At ATECH, we've been more than your go-to commercial kitchen equipment repair and maintenance experts—we've been your culinary confidantes, sharing insights, tips, and tricks to elevate your kitchen game. This blog post is our curated collection of the top-notch insights and articles that resonated most with restaurant owners and kitchen managers throughout the year.

To help, we’ve broken them down into different categories based on your needs, questions, or concerns:

Commercial Kitchen Equipment Troubleshooting Insights

Repair or Replace? The Ultimate Guide for Commercial Kitchen Equipment — No more guesswork! Make an informed call and ensure your kitchen investment delivers maximum value. This post is your ultimate decision-making tool as we delve into the crucial factors to consider, including your equipment’s age, repair costs, and warranty options.

What to Do if Your Commercial Ice Maker Stops Working — This post dives deep into diagnosing common ice maker woes, from simple fixes like checking the water filter to troubleshooting more complex electrical or mechanical issues. Learn to identify the culprit and get your ice production back on track in no time.

How to Know if Your Commercial Dishwasher Isn’t Working Properly — This guide unveils the subtle signs that your dishwasher might be underperforming, even if it's seemingly getting the job done. From excessive noise and lingering odors to cloudy dishes and improper draining, discover how to spot the red flags before they become full-blown disasters.

What to Do if Your Commercial Dishwasher Stops Working — Once you’ve noticed your dishes aren’t getting cleaned, this post is your roadmap to dishwasher resuscitation. We walk you through a step-by-step process for troubleshooting common breakdowns.

What to Do if Your Refrigerator or Freezer Temperature is Out of Range — This post equips you to handle the chilling crisis of fluctuating fridge or freezer temperatures. We'll explore potential causes and guide you through practical steps to diagnose and repair the issue.

Insights for Restaurant Kitchen Operations and Safety

Who is Responsible for Commercial Kitchen Equipment Maintenance — Not sure who to call when your kitchen equipment stops working? Save yourself from finger-pointing and equipment meltdowns, and learn how to foster a culture of shared responsibility in your kitchen.

Safety Tips for Working with a Commercial Deep Fryer — This post is your fryer safety bible, packed with essential tips to avoid burns, splashes, and kitchen fires. Learn proper techniques and the crucial tips for safe deep-frying.

Cleaning Chemicals Every Commercial Kitchen Needs in Stock — Cleaning a commercial kitchen isn't just about wiping down counters. This post unveils the essential cleaning chemicals every kitchen should have in its arsenal and tips on safe handling and proper application for sparkling results.

When is the Right Time to Switch from Heat to Air Conditioning ? — Keep your staff cool, your food fresh, and your energy bills in check with this timely guide. This post helps you master the art of temperature control by exploring key factors to help you decide when to switch from relying on the kitchen's residual heat to cranking up the AC.

Cooling Down Your Commercial Kitchen in the Summer — This post is your summer survival kit! In it, we share practical tips and tricks to help you beat the heat and maintain a comfortable work environment.

Working in the Industry

How to Begin Training for a Career in Commercial Kitchen Equipment Repair — This post is your roadmap to becoming a commercial kitchen equipment repair technician! We'll explore the essential skills and qualifications you need, along with training pathways and apprenticeship programs.

7 Reasons ATECH Hires Veterans — More than just fixing equipment, ATECH is committed to empowering veterans. This post delves into the seven powerful reasons why we actively recruit and hire veterans, from their unwavering work ethic and technical expertise to their leadership skills and dedication to serving their community.

A Closer Look at ATECH’s Technician and HVAC Apprenticeship Program — This post takes you behind the scenes of our unique Technician and HVAC Apprenticeship Program. We'll explore the hands-on training, mentorship opportunities, and career advancement possibilities that await aspiring kitchen equipment repair professionals.

Make ATECH Your “First Call” for Your Equipment Repair Needs

As we raise our glasses in appreciation for 2023, we extend heartfelt thanks to all the ATECH team members, customers, and industry peers who helped make it possible.

We invite you to remember that ATECH is always your "first call" for all your commercial kitchen equipment needs. With our 96% first-call repair accuracy and a 90-day written warranty on all our work, you can rest assured you're in good hands.

So whether you're facing a fryer fiasco or a fridge malfunction, remember: ATECH is just a call away. Contact our team today, and let's get your kitchen back on track, ready to conquer the culinary challenges of 2024 and beyond.

Your Year-End Guide to Kitchen Equipment Maintenance, Budgeting, and Inventory Management

Thu, 14 Dec 2023 18:41:54 GMT

As the year draws to a close, many restaurant owners and kitchen managers are turning their attention to the upcoming year. One of the most critical aspects of this planning is ensuring that kitchen equipment is well-maintained and that you’re financially prepared to address any potential issues or breakdowns. At ATECH, we love helping our customers as they plan to ensure their operations run smoothly and efficiently. Some of the most common questions we hear this time of year include: How can we ensure our kitchen equipment is consistently well-maintained? How can we effectively manage our inventory of spare parts and cleaning supplies to avoid unexpected downtime? How can we budget for equipment repairs and replacements in the coming year?

At ATECH, we understand the challenges and uncertainties restaurant managers have when planning for the future. That's why we're committed to providing comprehensive support and guidance to help you eliminate the guesswork and make informed decisions. In this blog post, we wanted to offer some insights into kitchen equipment maintenance, inventory management, and budgeting strategies for the upcoming year.

Preparing for the New Year: Essential Tips for Equipment Management and Budgeting

1. Conduct a thorough inspection of your current equipment.

One of the best things you can do to set yourself up for success is to take the time to examine your kitchen equipment meticulously. You’ll want to thoroughly inspect each appliance and apparatus for any signs of wear, tear, or potential breakdowns. Pay close attention to outdated equipment that may be increasingly inefficient or pose safety risks.

At ATECH, we make equipment inspections a regular part of our planned maintenance program for hundreds of clients. We’ve created a comprehensive checklist for your commercial kitchen equipment to help you make sure all your bases are covered.

2. Develop a preventive maintenance schedule.

Establishing a planned maintenance routine is the best way to safeguard your kitchen equipment against unexpected breakdowns. This proactive approach will ensure that your equipment receives the necessary attention to maintain optimal performance and minimize disruptions to your operations.

At ATECH, we’ve designed custom-planned maintenance programs for hundreds of restaurants in our service area. Our Ultimate Planned Maintenance Guide can help you create a plan that can save your restaurant unnecessary costs while keeping your equipment in excellent shape.

3. Understand your equipment warranties.

The end of the year is a good time to review your equipment warranty information. You’ll want to revisit each warranty's coverage, terms, and conditions, ensuring that you are fully aware of the manufacturer's obligations. If you notice any issues, proactively schedule maintenance and repairs before warranties expire to avoid unnecessary expenses and keep your equipment running smoothly. You’ll also want to maintain detailed records of warranty repairs and replacements to ensure you receive the full benefits of all your warranties.

As an Authorized Service Agent for over 130 equipment manufacturers, our team knows how to address and manage warranty issues for almost every piece of equipment in your restaurant. We also offer one of the only 90-day warranties in the industry to provide another level of protection for your equipment.

4. Budget monthly funds for equipment repair and replacement.

As you plan for the upcoming year, allocate a specific portion of your monthly budget to cover equipment maintenance, repair, and replacement costs. This dedicated fund will provide the financial resources necessary to address any equipment issues promptly and prevent them from escalating into costly problems. It’s important to remember to base your budget on a realistic assessment of your current equipment needs, historical repair costs, and anticipated equipment upgrades.

We recently created this guide to help restaurant owners and managers know how to budget for kitchen equipment repairs and replacements .

5. Create an inventory management system for backup parts and cleaning supplies.

Never let a stockout bring your operations to a standstill. While there are various ways to manage your equipment parts and cleaning supplies, finding a system that works right for you is crucial. Whatever method you choose, you must have real-time visibility into your inventory levels. Having this information will enable you to make informed decisions about restocking and prevent stockouts that could disrupt operations.

For example, here are a few recommendations we make when it comes to:

6. Invest in staff training and education.

One of the best ways to ensure the long-term sustainability of your equipment is to empower your staff with the knowledge and skills they need to operate your equipment effectively, maintain it properly, and prioritize safety at all times. Provide regular training sessions that cover proper equipment operation, maintenance procedures, and safety protocols. This includes encouraging open communication between staff and management and ensuring that equipment concerns are reported promptly and addressed proactively.

As you look ahead to next year, identify one or two opportunities where you could enhance your employee training efforts. It could be anything from training your kitchen staff to identify potential equipment issues to what to know about cleaning for an inspection .

ATECH: Your Partners in Restaurant Equipment Success

As you embark on the exciting journey of preparing your restaurant for a successful 2024, remember that ATECH is here to support you every step of the way. Our team of experienced technicians is committed to providing comprehensive solutions from emergency repairs and planned maintenance to food service chemicals and equipment parts .

If you manage a restaurant in the Tennessee area and have any equipment concerns or questions, don't hesitate to give us a call. We'd be happy to share our expertise and help you achieve your culinary goals. Together, let's make next year your most successful year yet!

Customer Spotlight: The Urban Juicer

Tue, 05 Dec 2023 16:24:32 GMT

As a locally owned and operated business, The Urban Juicer has been serving up fresh and healthy flavors to the Nashville community for over a decade. With its commitment to wellness and sourcing local, the beloved juice bar has found a strong following. Since its founding in 2010, The Urban Juicer has expanded to five locations throughout Nashville and recently opened a new spot inside Nashville International Airport! Each location serves juice, smoothies, wraps, and salads to thousands of customers each week.

Ryan Cooney is Operations Director for The Urban Juicer and plays an important role in the development and growth of the company. He’s also tasked with making sure day-to-day operations at each location are running smoothly. That’s where ATECH comes in.

“I would say that it's really important to have somebody—a team like ATECH with expertise on equipment. As a business owner or operator, you have your hands full with so many different things, and you can't be an expert. So having experts keep an eye on that and having a resource to go to for these things is very important and valuable.”

How It All Started

ATECH’s partnership with The Urban Juicer began in 2018. At the time, Ryan was reaching out to different commercial kitchen repair companies in town, trying to find one that could service the various and unique types of appliances and equipment at each store.

“When we had an urgent need, ATECH presented a good, solid plan. I’ve been trusting them and going back ever since because the service, communication, and even the invoicing process has been really smooth.”

What The Urban Juicer Loves About ATECH

Ryan says ATECH’s affordability factor is another great perk of the partnership.

“Compared to quotes we’ve gotten from other service and repair companies in the past, ATECH’s pricing has been great for us.”

Ryan is faced with a new set of challenges every day as he develops ways to improve efficiency at multiple store locations while marketing The Urban Juicer to new customers. The partnership he has developed with ATECH helps him focus on the company’s future with confidence.

“To keep your revenue streams going, you have to have your equipment working. I can rely on the team at ATECH to get the job done, and I really appreciate the work they do for us.”

Need an Equipment Repair Company You Can Count On?

We genuinely value our partnership with The Urban Juicer and hope it continues for years to come. To learn more about ATECH’s commitment to quality service or to request a quote, contact us today.

Nashville-based ATECH recognized for hiring, training U.S. military veterans

Mon, 27 Nov 2023 02:27:13 GMT

NASHVILLE, Tenn. (Nov. 9, 2023) -- For the fourth year, the U.S. Department of Labor has awarded ATECH Inc. , a Nashville-based employer, with its HIRE Vets Gold Medallion Award , the only federal-level veterans’ employment award that recognizes an organization’s commitment to hiring and training American military veterans.

Founded in 1990, ATECH is a leading provider of commercial kitchen equipment repairs and services. It is one of just five Nashville-area businesses to receive a HIRE Vets Medallion this year. To qualify, ATECH again surpassed the program’s required percentage of veteran new hires in 2022.

All ATECH technicians receive free industry training and certification opportunities to maximize their career potential. ATECH technicians each have an average of 8 years of industry-related experience and complete, on average, 87 hours of ongoing annual training to stay up-to-date on the latest restaurant equipment and foodservice technology.

“Our veteran employees are essential to the success of our business and give us a competitive edge that is difficult to replicate by any other means,” said Chief Operating Officer Charlie Kunberger. “Their work ethic, self-discipline, and leadership skills help us deliver exceptional service to our customers and inspire us to set increasingly higher expectations for ourselves — both personally and professionally.”

According to the latest U.S. Census data, Tennessee ranks 14th highest among all states for the most veterans as a percentage of total residents. Nearly 25,000 veterans live in Davidson County and are more likely than their civilian counterparts to have a high school or associate-level degree.

Nationwide, 94% of employers have identified veterans as desirable members of their workforces. Employers that hire veterans can claim between $2,400 and $9,600 per year through the Work Opportunity Tax Credit , which is currently authorized through the end of 2025.

To learn more about the HIRE Vets Medallion Award program, visit HIREVets.gov .

About ATECH Incorporated

Established in 1990, ATECH is a local family-owned company that is committed to providing high-quality repair services and spare parts for every customer, servicing all of Tennessee and parts of Georgia, Arkansas, Alabama, Kentucky, South Carolina, North Carolina, and Virginia. ATECH operates with CFESA Level 3 certification, the highest level of installation certification given by the Commercial Food Equipment Service Association, which ensures its capability to repair, replace, ship, receive, warehouse, fabricate, and install commercial kitchen equipment. For more information, visit www.atechinfo.com .

7 Reasons ATECH Hires Veterans

Mon, 13 Nov 2023 21:21:57 GMT

Veterans Day is always a special holiday for our team at ATECH. Not only is it a chance for us to stop and honor the men and women who dedicated their lives to our country, but it’s also a chance to recognize our team members who have served in the military. At ATECH, we’re proud to have veterans on our team who provide outstanding service to our clients. Recently, we received the HIRE Vets Gold Medallion Award again, the only federal-level veterans’ employment award. We were honored to be recognized for our commitment to veteran hiring, retention, and professional development.

7 Reasons ATECH Hires Veterans

Here are a few specific reasons we make it a point to hire veterans after their time in the service:

1. Veterans bring a pride of ownership to their tasks and always strive to do the best possible job.

During their time in the military, veterans learn that taking responsibility for their actions and seeing tasks through to completion are essential traits. These traits are also helpful when working in the commercial kitchen repair industry. Our technicians are committed to doing everything they can to help our clients resolve issues quickly and avoid potential problems in the future. Our veterans show up every single day with this mentality because it’s part of their DNA.

2. Veterans have learned the ability to lead and teach others.

Veterans are taught how to lead and how to follow. They also learn how to delegate, give clear instructions, and provide actionable feedback. These are incredibly valuable skills in our industry. Our veterans lead by example and know how to provide helpful instructions to others. That’s the case while they’re training an apprentice or explaining maintenance best practices to kitchen managers and staff.

3. Veterans pay attention to the details and use their natural problem-solving abilities to any issue.

A service technician’s day is full of issues that require attention to detail and need a quick and workable solution. To diagnose, treat, and address maintenance issues, service techs must have the ability to problem-solve while remaining focused on the details. Veterans know what it’s like to prepare for the unexpected and think critically in stressful situations. They bring a natural ability to work efficiently on short timelines, analyze problems, and make informed decisions.

4. Veterans embody professionalism in what they do and how they interact with their peers and customers.

Any time a piece of commercial kitchen equipment breaks down, it can be a source of stress for a restaurant or business owner. Service techs must be able to fix problems quickly and correctly, and they often need to conduct repairs while the kitchen is still operating. Service members know what it’s like to work in fast-paced environments. Our veterans bring a positive, can-do attitude that focuses on an issue and works diligently to achieve the intended outcome.

5. Veterans bring a goal-oriented mindset and operational skillset to resolve issues.

Working with commercial kitchen equipment requires strong operational knowledge to achieve the intended outcome. Most equipment has hundreds of parts that must function simultaneously to keep equipment working properly. This requires our technicians to pay attention to details while focusing on the end goal and maintaining a high level of knowing how everything works together. Service members often have strong operational skills that allow them to lean on their research and training to implement effective solutions to achieve the goal they’re trying to reach.

6. Veterans are team-oriented and know how to work collaboratively.

Fixing a piece of equipment or preventing issues with planned maintenance requires certain communication and collaboration skills. There are important things our technicians want to know in order to resolve issues. This requires the ability to work together as a team — with other technicians as well as kitchen staff.

7. Veterans are always prepared for work and whatever the day brings.

If there’s one thing that’s true about a day in the life of an ATECH service technician it’s that no two days look the same. Our technicians need to be prepared to address all sorts of issues throughout the day. Veterans know what it’s like to proactively prepare for whatever the day might bring. Our veteran employees approach each day prepared to address whatever issues might show up on their docket for the day.

ATECH Prioritizes Hiring Veterans

If you’re a veteran looking for a meaningful and enjoyable career after your time in service, ATECH could be the place for you. We have several open positions at various ATECH service centers across Tennessee.

If you’re interested in learning more, you can check out a day in the life of an ATECH technician or discover how to get started in the commercial kitchen equipment repair industry .

A Closer Look at ATECH's Technician and HVAC Apprenticeship

Mon, 16 Oct 2023 14:00:00 GMT

As the restaurant industry has exploded in cities across Tennessee, the commercial kitchen equipment service and HVAC technician industry has also experienced a surge in growth and opportunities. Restaurants and commercial kitchens are increasingly reliant on skilled professionals to ensure the smooth operation of their commercial kitchens and HVAC systems. Recognizing this trend, our leadership team at ATECH crafted an apprenticeship program that serves as a gateway for individuals seeking to forge a rewarding career as a commercial food, refrigeration, and HVAC technician in our industry.

In this article, we offer a closer look at our technician and HVAC apprenticeship program for those looking to get started in commercial kitchen equipment repair . If you’re considering a job as a service technician or wondering how to begin training for a career in equipment repair , here are a few specific benefits of our apprenticeship program:

1. Learn through comprehensive hands-on training.

Our apprenticeship program equips you with the knowledge and practical skills necessary to excel in the commercial kitchen equipment and HVAC industries. Under the guidance of experienced professionals, you'll receive comprehensive training on kitchen equipment, heating and cooling systems, air quality control, and refrigeration. You'll also gain hands-on experience working with cutting-edge commercial kitchen equipment that is essential for restaurants, hotels, institutions, and catering services.

2. Receive mentorship and support from our experienced and expert technicians.

At ATECH, we’re proud to employ some of the industry's most experienced technicians and support team members. Collectively, our team has more than 100 years of experience and cares about helping apprentices learn as much as possible.

Throughout your apprenticeship journey, you'll have access to a team of dedicated mentors who are passionate about sharing their expertise and fostering your professional growth. Our seasoned technicians will provide guidance, answer your questions, and offer valuable insights, ensuring you develop a strong foundation in the field.

3. Work towards industry certifications during your apprenticeship.

ATECH actively encourages and supports our technicians to pursue industry-recognized certifications to enhance their employability and expertise. These certifications, combined with the hands-on experience gained during your apprenticeship, will open doors to a wide range of career opportunities within the industry.

As a CFESA-member company , we have several certified technicians on our team, and our employees average 87 hours of ongoing training and development each year. Whether you aspire to work in commercial kitchens or large-scale HVAC projects, our program will provide you with the qualifications needed to succeed.

4. Jumpstart your career as a technician in a rapidly growing industry.

ATECH's apprenticeship program is designed to help you earn all the training and certification you need to become a full-time service technician in less than a year. Throughout training, you will receive pay increases and are eligible for all of our other benefits.

As commercial kitchen equipment becomes more sophisticated and buildings become more energy-efficient, the demand for skilled technicians continues to rise. By joining our apprenticeship program, you'll be stepping into a rapidly expanding field with ample advancement opportunities and long-term career stability.

What Our Apprentices Appreciate About Our Program

We’ve had numerous technicians start their careers in our apprenticeship program. Here’s what Nashville technician Doreon Hollis had to say about their journey:

“The most beneficial part about the apprenticeship was being able to work alongside experienced technicians to learn the day-to-day process of troubleshooting equipment, finding the problem, and fixing it. It was rewarding being able to do a job by myself after learning the troubleshooting steps.

I would tell anyone that is think of joining ATECH to hurry up! ATECH is a growing career and the staff is very welcoming. There are a lot of opportunities to learn and excel at being an expert technician.”

Looking for a Service Technician or HVAC Apprenticeship? Join Our Team.

By combining comprehensive training, hands-on experience, and expert mentorship, ATECH's apprenticeship program paves the way for aspiring technicians to become industry leaders in an ever-expanding field.

Learn more about what it’s like to work at ATECH or check out our Technician Apprentice Job Description . When you’re ready, you can connect with our team or apply today .

Preventing Downtime: What to Do if Your Commercial Oven Stops Working Suddenly

Thu, 12 Oct 2023 18:18:13 GMT

As a restaurant owner or kitchen manager, you know that when your commercial oven stops working, it can feel like a culinary nightmare. When your oven malfunctions, it can feel like the heart of the kitchen has come to a halt. The potential financial consequences, including wasted ingredients and lost revenue, can also add to the stress.

Whether it happens as you're getting your restaurant ready for service or right in the middle of the lunch rush, it’s essential to know precisely how to address the situation. At ATECH, a commercial kitchen equipment service company in Tennessee, we specialize in helping restaurants fix equipment issues quickly. As part of our series on preventing downtime , we wanted to offer some practical insights into what to do if your commercial oven stops working.

When Your Commercial Oven Fails: Five Immediate Steps to Take

Here are five steps to take if your commercial oven stops working suddenly:

1. Stay calm and assess the situation.

The first and most crucial step when facing an oven shutdown is to remain calm and assess the situation. Panic can lead to rushed decisions, which may make the problem worse.

Determining exactly what's wrong with your oven might be challenging, but identifying signals is a helpful first step. Is it not turning on at all? Is it not heating up properly? Is it making strange noises? Once you better understand the problem, you can start to troubleshoot it.

2. Check key components for common issues.

The simplest things to check first are the power supply and pilot light. If the oven is not getting power, check the fuse box or breaker panel to see if a fuse has blown or a breaker has tripped. If the pilot light will not stay lit, there may be a problem with the thermocouple or safety valve.

Other common problems include damaged heating elements. The heating elements may be burned out if the oven is not heating up properly. You can check the heating elements by visually inspecting them. If they are red hot, they are working correctly. If they are black or discolored, they may need to be replaced.

3. Contact a certified local commercial kitchen equipment service company.

When your commercial oven fails, time is of the essence. That’s why it is crucial to have a relationship with a local service provider with the knowledge and experience to fix the issue.

At ATECH, our team offers same-day service for our planned maintenance customers to support any unexpected emergencies. When you call, be ready to share information your service technicians need to know about your oven, such as the make and model, any error codes displayed, and a description of the issue. This information will help our technicians arrive prepared to promptly diagnose and address the problem.

4. Maintain open communication with your staff and consider temporary solutions.

While awaiting the arrival of our technicians, maintain open and transparent communication with your kitchen staff. Let them know about the oven issue and discuss alternative cooking methods or adjustments to the menu. Collaborating as a team will help minimize disruptions and ensure a smoother transition during the downtime.

You may also need to adapt your menu until the technician arrives. Prioritize dishes that can be prepared using alternative equipment like stovetops, grills, or cold preparation. Flexibility in your menu planning will allow you to continue serving customers while maintaining the quality of your food.

5. Invest in regular maintenance and keep spare parts on hand.

Once our ATECH technicians have resolved the issue with your commercial oven, consider starting a planned maintenance plan. This includes scheduling routine inspections and servicing to delay future breakdowns and keep your kitchen equipment operating smoothly.

You may also want to keep a spare parts kit that you can use to make minor repairs quickly without waiting for a technician to arrive. We recommend keeping a commercial oven ignitior and thermostat on hand in case of a broken oven.

If you routinely use the repair services of a company like ATECH, it is not uncommon to ask the company to stock a “GO BOX” for your critical equipment like ovens. Just ask!

Commercial Oven Troubles? ATECH is Just a Call Away!

It can be tough to deal with when your commercial oven breaks down. But with the right plan, you can keep your restaurant running smoothly. Following these tips, you can minimize the disruption to your business if your commercial oven breaks down.

Call our team if you run a restaurant or commercial kitchen in Tennessee and experience oven issues. We have offices strategically located across the state with certified technicians who can address your equipment problems. We can also help you prevent future issues with a customizable planned maintenance program .

When it comes to repairing and maintaining your commercial kitchen equipment, our technicians go above and beyond to ensure you can keep your kitchen running smoothly.

Tech Spotlight: Reggie Booker

Thu, 12 Oct 2023 18:12:05 GMT

In a world where many of us are looking for ways to slow down and enjoy a simple moment of doing absolutely nothing, Reggie Booker is thriving at a pace you don’t often see. From sunrise to sunset, Reggie navigates the balance of being a father to six children while playing a pivotal role in ensuring the success of our company and the satisfaction of our clients.

As an ATECH Service Technician, Reggie thrives in a fast-paced environment where he travels from customer to customer each day, faced with new challenges at every turn.

“One minute you could be working on a deep-fryer, and the next minute you could be working on a walk-in freezer. No day is ever the same, and with the type of work I’m doing, I have to keep my mind focused. There’s no room for distractions.”

Training at ATECH

But at ATECH, there is plenty of room for learning new skills. ATECH is committed to excellence , and that means providing the highest quality service while innovating ways to be better. That’s why the company offers its service techs ongoing training, certification courses, and other educational opportunities as often as possible. Our employees average 87 hours of ongoing training and development each year.

“We have great leadership at ATECH who want to see us succeed. They invest in us [and] in our careers, which sets us up for success.”

The knowledge ATECH service techs acquire through training and certification courses is also passed along to new hires. When a new service technician joins the team, they work alongside another tech for onboarding . On these dual calls, they gain valuable insights into equipment and clients. The teamwork mentality that’s built into the hiring process from day one is part of the culture at ATECH, and it’s one of the aspects that Reggie says he loves the most about working for the company.

“Everybody does their part and pulls their share of the workload. Everybody chips in and everybody wants to help everybody succeed. If we’re going to take a break, we’re going to take a break together. If we’re working on something together, we’re going to work on it until it gets done.”

How It All Started

Reggie attended HVAC school in 2005. When he graduated, a casino hired him as an HVAC technician. He worked at the casino for about two years, and his skill set grew to include carpentry, plumbing, flooring, and general maintenance. He worked several other jobs after his time at the casino, but he was always looking for a job opportunity where he could utilize his HVAC training and work with commercial cooking equipment. When he learned about an opportunity to join the ATECH team, he immediately applied.

“Even though I’ve been in this field for nearly 20 years, there’s always something new to learn.

This industry is constantly changing, and if you’re willing and excited to grow and evolve with it, then it can be pretty fulfilling. I love it. It’s probably the greatest job I’ve ever had.”

Working at ATECH

Reggie says the most rewarding part of his job is getting to see the smile on a customer’s face.

“Especially when they’ve had another service company come in and try to do some work unsuccessfully. Since we are properly trained on equipment, we can come in and fix it. And you can just see that look of relief all over their face. It’s a good feeling.”

Reggie’s openness to learning new skills and the way he thrives in a fast-paced environment make him an integral part of our operation. His ability to diagnose and resolve complex issues quickly ensures minimal downtime for our clients, and we’re thrilled to have him on our team. For more information on career opportunities at ATECH, visit our website .

Prepping for Fall: Tips to Tune-Up Your Restaurant HVAC Systems

Mon, 09 Oct 2023 13:00:00 GMT

There’s nothing quite like fall in Tennessee. As the vibrant colors of autumn begin to show across our state, many of the restaurant owners and kitchen managers we know are making seasonal changes to prepare for the colder months ahead. While there are dozens of asks or ideas to consider, ensuring that your restaurant's HVAC system are in top-notch condition is one of the most important things you can do to prepare for fall. Not only does it impact your customer experience, but it also adds to a work-friendly environment for your hardworking staff!

After serving thousands of restaurants across Tennessee over the years, we understand the unique demands of the hospitality industry. We know that a comfortable and inviting atmosphere is crucial for the success of any restaurant.

In this article, we’ll highlight the most important things to know to help you preserve your restaurant's HVAC system from our comprehensive planned maintenance checklist . Our hope is that these tips can help you eliminate the guesswork and optimize your HVAC system for the fall.

Tips to Tune-Up Your Restaurant HVAC System

Here are some tips for tuning up your restaurant's HVAC system for the fall:

1. Schedule a tune-up.

Just like your kitchen equipment, your HVAC system requires regular maintenance to keep them running efficiently. As professionals in the field, we recommend scheduling routine maintenance checks before the cold season hits.

Remember, you probably haven’t turned on your heat for a good 8-10 months. We typically hear about heating issues and needed repairs in November, so testing out your system to make sure it’s fully functional now is a smart business decision.

Looking for a service technician? You can schedule a service call with one of our certified HVAC technicians here or learn more about our customizable planned maintenance programs .

2. Clean and replace filters every month.

Your filters play a crucial role in maintaining indoor air quality and the efficiency of your HVAC system. Replacing your filters once a month so that your equipment will continue to run smoothly and that dangerous clogs that are caused by the changing seasons or your customers (think: cottonwood, fibers - even hairs and dander).

In less grease-laden environments, filters can be changed on a quarterly basis.

3. Inspect and maintain heating equipment.

If your restaurant uses heating equipment, it’s important to conduct a thorough inspection before making the switch from AC to heat . Some parts may have deteriorated or worn out over the past few months, which can lead to reduced efficiency, increased energy consumption, and even safety hazards. Potential areas to check include:

Gas ignition system operation
Proper combustion (air/gas mixture and system balance)
Gas thermocouple and pilot safety for proper operation
Electric heat strip and sequencer operation
Electric heat fuses
Economizer operation

Inspecting these components each year can prevent unexpected breakdowns and extend the lifespan of your equipment.

4. Clean ducts and air handler coils.

Over time, dust, debris, and even mold can accumulate in your HVAC ducts and air handler coils, hindering airflow and potentially impacting air quality. At ATECH, we recommend cleaning your ductwork and air handler coils twice per year. This not only improves the efficiency of your system but also ensures the well-being and respiratory health of your customers and staff.

Let ATECH Handle Your HVAC Maintenance

Commercial kitchen HVAC systems need specialized maintenance to keep them safe and efficient. That’s why it’s important to partner with a technician who knows HVAC units as well as the other aspects of your kitchen, such as ventilation systems, hood exhausts, and supply fans.

If you have any concerns about tuning up your restaurant's HVAC system, our team at ATECH is here to help. We’re happy to answer any questions you might have or schedule a visit from one of our certified technicians. Let us show you why so many Tennessee restaurants and commercial kitchens trust ATECH for commercial equipment repair and HVAC needs.

Quick, Time-Saving Cleaning Tips for Commercial Kitchen Managers

Fri, 29 Sep 2023 18:17:52 GMT

Keeping commercial kitchen equipment clean can be an uphill battle, especially for restaurant managers and kitchen employees who have limited time at the end of a long shift. What makes it even more complicated is that different areas often require different approaches. For instance, cleaning a greasy floor may be more complicated than cleaning the walk-in refrigerator. However, both tasks are important.

As a commercial kitchen equipment company based in Tennessee , we know that keeping your kitchen clean is essential for food safety and sanitation. But we also know that balancing cleanliness with the craziness of the restaurant world is a really tough act. That's why we've put together these tips for keeping your commercial kitchen clean, even when you're busy.

7 Quick Restaurant Cleaning Tips for Busy Kitchen Managers

Here are some quick cleaning tips that restaurants can implement to keep their kitchens clean even when they're tired at the end of a long shift:

1. Create a daily cleaning schedule and stick to it.

One essential component of properly cleaning your commercial kitchen equipment is to create a nightly cleaning checklist that includes essential tasks that must be completed before the end of the shift. A checklist helps staff remember their cleaning duties and ensures that nothing is overlooked. It also enables you to stay on top of cleaning tasks and prevent them from piling up.

2. Train your staff about proper cleaning protocols and procedures.

Most kitchen staff aren’t hired with a knowledge of how to clean commercial kitchen equipment properly. That’s why it’s important to train your staff about your cleaning procedures. Have employees practice cleaning equipment under the supervision of an experienced employee or use pictures or diagrams to remind them. When employees are properly trained to clean equipment, they can do it quicker, more efficiently, and more effectively. Make no mistake: your equipment will benefit from the extra attention.

3. Make sure you’re stocked with the right cleaning supplies.

One of the most common reasons that a piece of equipment doesn’t get cleaned is because employees don’t have the right cleaners. The end of a long shift might be the first time you recognize that you’re out of high-alkaline degreaser or floor cleaner.

With all that happens in a commercial kitchen, keeping your restaurant cleaning chemicals in stock can be a challenge, especially when you’re responsible for managing so many other areas of the business. That’s why we provide our Nashville customers with on-site delivery of food service chemicals to our customers, usually within 24 to 48 hours after an order.

4. Invest in commercial degreasers.

Commercial degreasers are a valuable investment for any commercial kitchen, especially if you don't have a lot of time or energy to clean. Degreasers can cut down on the time and effort it takes to clean your kitchen, and they can help prevent grease buildup, which can lead to fire hazards and equipment damage.

5. Find creative and effective ways to delegate tasks.

Everyone in the kitchen should be responsible for cleaning, not just the dishwasher. Delegating tasks to your entire crew allows everyone to share responsibility for keeping your kitchen clean and making the cleanup process quicker and easier.

Consider dividing the kitchen into specific zones and assigning each staff member a particular zone for each shift. This ensures that every part of the kitchen gets attention without overwhelming any single person.

6. Recognize the value of pre-shift organization.

Doing a little work to prepare at the beginning of your shift can be incredibly helpful at the end of a long day. Try to start each day with a well-organized kitchen. When the kitchen is organized, it is easier to prep, cook, and find the cleaning supplies and equipment that are needed at the end of the shift. It also helps you identify areas that need to be cleaned more often.

7. Create a deep-clean schedule.

Every piece of equipment needs to be deep cleaned. One of the best ways to eliminate the guesswork is to designate specific days for deep cleaning tasks that aren't feasible during busy shifts. This could include cleaning behind the equipment, defrosting freezers, clearing drain lines, switching out fry oil, and scrubbing hard-to-reach areas. Our planned maintenance checklist can help you keep track of what equipment needs attention and how often deep cleaning should be done. ATECH also offers a variety of planned maintenance programs . At each site visit, we clean, assess, and address any issues we discover during our visit.

8. Inspect What You Expect

All the good planning in the world is of little use if your processes and procedures aren’t

followed. Check regularly with managers and staff to ensure that what you’ve put in place is

being followed. Remember that at any time, your staff is only remembering 50% of what you

tell them. Repetition and reminding will get everyone to a point where the results reflect what you want.

Let ATECH Take Care of the Dirty Work

At ATECH, we understand the challenges of keeping up with the demands of a busy kitchen. That’s why we’re committed to providing our customers with a variety of services. Whether you need emergency repairs on a piece of equipment or want help keeping your kitchen running properly with customized planned maintenance programs , our technicians are here to help. We also offer food service chemicals in Nashville and equipment parts statewide to keep you stocked with everything you need to keep your kitchen in top-notch shape.

Prepping for Fall: Tips for Restaurant Equipment Cleaning and Maintenance

Fri, 08 Sep 2023 15:00:00 GMT

The fall season brings a sense of coziness and a perfect opportunity for restaurants to attract customers with seasonal delights. However, while planning menus and crafting new recipes, it's important not to overlook the backbone of every restaurant—the commercial kitchen equipment. Regular maintenance of your kitchen equipment is essential to ensure optimal performance, longevity, and the smooth operation of your establishment.

At ATECH, we have the privilege of partnering with hundreds of restaurants and commercial kitchens as their partner for equipment repairs and planned maintenance . We’ve also created a comprehensive commercial kitchen equipment planned maintenance checklist that offers recommendations for monthly, quarterly, and annual tasks.

In this blog post, we will reiterate the importance of restaurant equipment maintenance for commercial kitchens and highlight the quarterly recommendations that restaurants should consider for the fall season.

Restaurant Equipment Maintenance Tips

1. Check and clean all of your commercial kitchen equipment.

The change of seasons offers a natural opportunity to ensure your commercial kitchen equipment is thoroughly cleaned and working properly. From ovens and grills to fryers and refrigerators, a clean kitchen ensures food safety and enhances the efficiency and durability of the equipment.

Once per quarter, clean your equipment, and check for leaks, loose connections, and other signs of wear and tear. If you see any problems, address them right away. Check your ovens and ranges, including the door gaskets, motor, fans, timers, etc. Inspect your deep fryer tanks, calibrate the thermostat, and ensure all burners and hoses work properly. Check your broilers' burners, gas valves, and electrical controls.

2. Inspect and maintain refrigeration units, walk-ins, and reach-ins.

Well-maintained refrigeration equipment not only extends the shelf life of ingredients but also prevents costly breakdowns during peak business hours. As the temperature fluctuates, refrigeration units become even more crucial for storing perishable goods. You should conduct a thorough inspection of your coolers and freezers to identify any potential issues.

Check door seals, clean condenser coils, and ensure temperature settings are accurate. Once per quarter, we also recommend cleaning and draining your evaporator condensation pan.

3. Calibrate your kitchen equipment.

It's important to calibrate your cooking equipment once per quarter to maintain consistent cooking temperatures and ensure the quality of your culinary creations. This includes ovens, grills, ranges, and fryers. Check temperature accuracy, test heating elements, and clean burner ports to prevent uneven cooking or potential safety hazards.

4. Inspect and clean your ice machine.

We also recommend tuning up your ice machine by checking water filtration, replacing filters, and cleaning and timing a complete cycle to compare it to manufacturer specifications. Producing clean ice ensures your guests get a safe product and a positive eating experience.

5. Service your exhaust systems.

Proper ventilation is essential in a commercial kitchen to eliminate odors, remove excess heat, and reduce the risk of smoke or grease buildup. As you gear up for a busy fall season, don't forget to service your exhaust systems and replace belts twice a year.

Clean exhaust hoods and ducts, inspect fans and grease filters, and ensure proper airflow. We also recommend greasing the blower shaft bearings and oiling the motor bearings once per quarter.

6. Conduct an industry-specific HVAC tune-up.

Fall is the transition season when restaurants switch from cooling to heating modes . A well-maintained HVAC unit can switch fluidly between heat and air conditioning, but it’s still best practice to try to switch over only once a season.

As you conduct your HVAC tune-up, it’s important to remember that components of the system clear the air of aerosolized grease, allergens, and even viral particles, making it a key part of the health and safety of your restaurant. It can be helpful to find a service technician who specializes in commercial kitchen or restaurant service so your equipment doesn’t impact the comfort of your guests.

Design a Custom Planned Maintenance Program with ATECH

In the hustle and bustle of preparing for the fall season, it's easy to overlook your commercial kitchen's restaurant equipment maintenance needs. Determining who is responsible for kitchen planned maintenance can cause confusion. However, neglecting regular maintenance can lead to unexpected breakdowns, costly repairs, and disruptions to your business operations.

At ATECH, our team understands how to keep your kitchen running smoothly in every season. We can help you design a customized planned maintenance program that fits your needs and budget. To find out how we can help keep your operation running smoothly, contact us today for a planned maintenance quote .

Restaurant Power Outage: Building a Backup Plan for Equipment

Mon, 28 Aug 2023 18:40:27 GMT

A power outage can be one of the most stressful experiences in a restaurant or commercial kitchen. Without electricity, food preparation becomes challenging, communication is difficult, and the clock starts ticking on perishable inventory. You might find yourself juggling multiple responsibilities, needing to keep the team calm, manage disappointed customers, and coordinate with utility companies to resolve the issue swiftly. Properly caring for your restaurant’s kitchen equipment is often the last thing on your mind as you work through all of the other immediate obstacles.

Creating a backup plan for kitchen equipment is crucial for restaurants to ensure smooth operations during a power outage. Failing to care for equipment during an outage could create even more issues once power is restored.

Here are some important tips to consider when creating a backup plan for your equipment during a power outage:

1. Develop relationships with suppliers and repair technicians.

Establishing strong relationships with equipment suppliers and repair technicians is one of the most valuable ways to improve your restaurant operations . If equipment is not functioning correctly after a power outage, a professional repair technician can help you assess and fix any issues. That’s why it is crucial to choose a kitchen equipment repair company that has experience working with all types of equipment and is stocked with a variety of parts on hand to quickly resolve issues.

2. Invest in backup power sources.

If you have backup power sources such as generators or uninterruptible power supply (UPS) systems, connect critical equipment like refrigeration units and freezers to these power sources. This will help maintain their functionality and prevent food spoilage. As you think about alternative power sources, you may also need to consider the backup power option's installation requirements and maintenance demands. Generators, for instance, typically needs professional installation, regular servicing, and fuel storage considerations.

3. Create an emergency plan to keep patrons, employees, and food safe.

Develop an emergency plan that outlines the steps to be taken in case of equipment failure or power outages. Assign roles and responsibilities to staff members so that everyone knows what to do in such situations. Be sure to include details like contacting repair technicians, keeping employees safe , initiating backup power sources, if available, or shifting to alternative cooking methods.

4. Limit usage DURING an outage. Document equipment conditions BEFORE an outage.

Minimizing the use of non-essential equipment during a power outage is probably the most widely-known equipment tip. Focusing on essential equipment such as refrigeration and cold storage is important to keep food safe during a power outage . It’s also important to keep a maintenance log of any existing equipment issues or damage before the power outage occurs. This documentation can be helpful for insurance claims or repairs if any equipment is affected during the outage.

5. Prioritize equipment start-up and inspect before using it again.

Once the power is restored, carefully prioritize which equipment to start up first. Begin with refrigerators and freezers to maintain the cold storage of perishable items. Then gradually power up other equipment as needed.

It’s also important to thoroughly inspect all equipment for any signs of damage or malfunction before resuming regular operations. You’ll want to look for frayed wires, burnt components, or unusual odors. If any equipment appears to be damaged, do not use it until it is inspected and repaired by a professional.

6. Maintain an inventory of spare parts.

Sometimes a power outage can damage certain parts or pieces of equipment. That’s why it’s helpful to keep a stock of commonly required spare parts for your commercial kitchen equipment. This can include commercial kitchen oven parts or common refrigeration parts to keep in stock. Having these on hand can expedite repairs and minimize downtime.

At ATECH, we’re proud to be the go-to supplier of commercial kitchen parts for hundreds of restaurants across the state.

7. Train staff to handle a power outage and troubleshoot common issues.

The best way to minimize chaos in the kitchen is to provide clear instructions on how to handle a power outage before it happens. Emphasize the importance of limiting equipment usage, following food safety protocols, and properly restarting equipment. It can also be helpful to equip your kitchen staff with basic troubleshooting skills so they can handle minor equipment issues .

ATECH: Keeping Your Kitchen Running Smoothly at All Times

Whether a power outage is caused by a power surge or a downed line, it’s important to stay calm and act quickly. If you have any questions about preparing for an outage or experience any problems afterward, contact the experts at ATECH to schedule a service call . Our team is committed to repairing and maintaining your commercial equipment quickly, efficiently, and effectively. To help you keep a regular schedule for servicing your commercial kitchen equipment, reach out to us for a planned maintenance visit today .

Back to School: How ATECH Keeps Cafeteria Equipment Running Smoothly

Mon, 28 Aug 2023 18:20:06 GMT

In Tennessee, there are nearly one million total students enrolled in schools across the state. While we often recognize teachers and administration for their important work, cafeteria workers and maintenance employees are the unsung heroes that play an essential role in caring for students.

At ATECH, we have the privilege of partnering with more than a dozen school districts and private schools across the state as their commercial kitchen repair service partner. We’ve seen what it takes to prepare, cook, and serve a large volume of high-quality food each day. We also know how important it is for cafeteria equipment to work properly. When you’re responsible for feeding thousands of children every single day, any equipment issue needs to be addressed immediately.

Here are a few specific ways we partner with school districts across Tennessee to keep their cafeteria equipment and operations running smoothly:

1. We serve as the customer’s supplier for equipment parts (including hard-to-find parts for older equipment).

Schools rely on specific types of equipment to keep their cafeterias running smoothly. At ATECH, we stock more than 30,000 kitchen equipment parts , including older model parts. We also have access to over 500,000 parts that can be ready and shipped for delivery the next day.

Often, finding replacement parts for older equipment can be a challenge. With more than 50 years of combined experience, our parts team can help identify the correct parts required for each piece of equipment, ensuring compatibility and functionality. By providing access to these replacement parts, school cafeterias can keep their existing equipment in good working order, saving costs on full replacements.

2. We’ve designed custom planned maintenance programs for school cafeteria equipment.

Planned maintenance is the most helpful way to ensure that commercial kitchen equipment is in optimal working condition to support the daily operations of the school cafeterias. We’ve designed custom planned maintenance programs for each of the school districts we serve, allowing them to create a flexible and affordable solution that works within their operational budget.

Our technicians conduct regular equipment inspections and cleanings to prevent potential breakdowns and ensure compliance with safety regulations. By performing proactive equipment maintenance, we help minimize downtime and disruptions in the school cafeteria's food service, ensuring smooth and efficient operation for the staff and students.

3. We offer emergency service for essential repairs.

There are several reasons why school cafeteria kitchen equipment can be more susceptible to breakdown compared to normal restaurant kitchen equipment. The constant and heavy use of equipment can lead to more wear and tear, increasing the likelihood of breakdowns. Second, schools may have limited budgets to replace commercial kitchen equipment. Older models or outdated equipment may be more prone to issues.

At ATECH, we recognize how important it can be to resolve issues quickly. Immediate repairs ensure that school cafeterias can maintain efficient and safe operations, preventing food waste, health risks, and potential accidents. As one of the leading commercial equipment service companies in Tennessee , ATECH has locations across the state. This means that we can reach a majority of counties in Tennessee expeditiously.

4. We offer food service and cleaning chemicals subscription services.

In addition to equipment maintenance and repairs, ATECH also provides food service and cleaning chemicals for school cafeterias. We understand the importance of maintaining proper hygiene and sanitation standards in the food preparation areas. Our team can recommend and supply appropriate food service chemicals to ensure the cleanliness and safety of kitchen surfaces, utensils, and equipment. We can also assist in training cafeteria staff on proper chemical handling, usage, and storage .

Keep Your School Cafeteria Running Smoothly with ATECH

With more than 30 years of experience serving thousands of restaurants across Tennessee, we’re honored by the role we play in keeping the next generation fed with healthy, high-quality meals. Here are some of the schools and districts we’ve been privileged to serve:

Overton County Schools
Franklin Special School District
Findlay Elementary School
Ensworth School
Nashville Christian School
Father Ryan High School
Lewis County High School
Franklin Elementary School
Franklin Simpson High School
Arrowmont School
Franklin School of Innovation
Milan High School
Corinth Middle School
Collegiate School of Memphis
Dyersberg Intermediate School

If you want to learn more about the various ways we partner with schools to keep their

cafeteria equipment running smoothly, we’d love to connect. You can check out our recent customer spotlights below or reach out to our team to learn more.

Tech Spotlight: Lee Doss

Thu, 03 Aug 2023 15:00:00 GMT

Lee Doss’s path to ATECH may have always been in the cards. From a young age, he’s enjoyed tinkering and taking things apart to learn how they work.

“I probably destroyed a lot of my parent’s electronics trying to take them apart and put them back together.”

How It All Started

About a decade ago, Lee’s tinkering turned into a job repairing guitars and tube amplifiers. When Lee started thinking about a new challenge, his brother-in-law put him in touch with a service tech at ATECH who encouraged Lee to apply for a position.

“That was five years ago! I celebrated my work anniversary back in May. ATECH is a very family-oriented business. It’s family owned and everybody here is like family which I really enjoy.”

Training at ATECH

When Lee joined the ATECH team, he worked alongside two techs who helped train him. After a few months of working alongside his fellow team members, Lee went to a week-long CFESA EGS training course and that’s where he says “everything really started to click.” In the last five years, he’s also completed training programs with Rational, Meiko, and Alto Shaam. Today, Lee is a Certified CFESA Master Technician in electric, gas, and steam.

“ATECH is really good about continuing education and training. It’s very much encouraged. It’s just a ‘the more you learn, the better’ type of mentality here. And that’s been really helpful for me.”

Culture at ATECH

Lee says the culture at ATECH also makes asking for help easy. He’s always felt comfortable calling a team member when he’s got a question or is stuck on a job, and he says, they always answer. Teamwork is one of seven core values that ATECH is built on, and Lee says those values are truly reflected in the team as a whole.

“A lot of us here at ATECH innately just kind of fit into those core values. How we work with each other, how we work with our customers… we all just fit together. We fit with the model of what ATECH is.”

Outside of work, you might find Lee playing music, working on an art project, or spending time with his wife at their home in Hendersonville.

Commercial Kitchen Equipment Repair: Troubleshoot or Call for Help?

Wed, 26 Jul 2023 15:00:00 GMT

If you’re a restaurant owner or a commercial kitchen manager, you know that functional equipment is essential for running a smooth and efficient operation. When equipment breaks down, it can cause a major disruption to service, leading to lost revenue. That's why it's important for restaurant owners and managers to have a plan when equipment breaks down . One of the key elements of that plan is determining if you should troubleshoot equipment issues on your own or call a local service repair company. Follow these four steps if you’re not sure how to proceed.

1. Confirm the basics.

Before you call a repair technician, it's always a good idea to check the basics. Make sure the equipment is plugged in and turned on. Check the fuses and circuit breakers. If the equipment is still not working, move on to the next step.

2. Reference the manual.

Every piece of equipment comes with a manual that contains instructions on how to use it and troubleshoot common problems. A quick manual consultation may help you identify and address the issue.

3. Search online or contact the manufacturer.

If you can't find the answer to your problem in the manual, try searching online. There are many websites and forums that offer troubleshooting advice for restaurant equipment.

If you can’t find the answers online, you can try to contact the manufacturer of the equipment. They may be able to provide you with additional troubleshooting tips or send a repair technician to your location.

When It’s Time to Call in the Experts

If you’ve determined it’s time to call in a repair technician, you can take a few steps to prepare for their arrival. Additional data and information may help a service tech identify the issue more quickly and get you back up and running. You may also need to have a Plan B for prepping and serving food while the machine is undergoing repairs. Remember these five tips when you make a call to your service technician:

1. Help us help you.

By providing the make, model and serial number of a piece of equipment, as well as the stated problem, the service technician can come prepared to address the issue. While having all parts to fix every piece of equipment is not practical, companies like ATECH do carry a stock of critical parts for many of the more common brands of equipment. This helps speed up repair times.

2. Keep a log of equipment problems.

This will help you track down recurring problems and identify potential causes. It can also be helpful to provide detailed information about your equipment. For example, your technician might want to know if/when the equipment was worked on. Was it by the same company? This helps us ensure we bring the right parts to fix the job and identify solutions that have failed in the past.

3. Take pictures of the equipment when it's not working.

Documentation is critical for a few reasons. First, it will help the repair technician diagnose the problem. It can also be helpful for providing evidence for any warranty requests you might make. You may also be able to photograph or use video to capture an unusual code, noise, light, or temperature that can give more clues to the service tech.

4. Have a backup plan while repairs are happening .

If your equipment breaks down, you need to have a backup plan in place so that you can continue serving your customers. This could mean having a second piece of equipment on hand, using a different supplier, or temporarily closing your restaurant.

By following these tips, you can minimize the impact of commercial kitchen equipment repairs on your restaurant's operations.

Consider planned maintenance now before you experience an issue.

Planned maintenance reduces downtime and helps identify any potential issues before they become big problems. Many times, our technicians will catch a small issue that could balloon into a major problem over time. The best way to avoid problems in the first place is to invest in regular planned maintenance that includes cleaning the equipment and replacing worn parts.

You Can Trust the Professionals at ATECH

At ATECH, we’re committed to providing high-quality work for every customer. In addition to our 96% first-call repair accuracy , we also offer a 90-day written warranty on all of our work. If you’re curious about our services or guarantees, check out what other restaurant managers are saying , explore our planned maintenance program , or request a service call for any issue you experience.

Tech Spotlight: William Shurter

Thu, 20 Jul 2023 02:12:19 GMT

How It All Started

William Shurter loves a challenge. In fact, that desire to test his capabilities led him to join the ATECH team. Will has an extensive background in commercial kitchen repair, but he had been working in the residential side of the industry before joining ATECH. After several years in that sector, he was ready to return to the more complex world of commercial kitchen repair.

“I like the challenge of learning how stuff works, understanding why something is doing what it’s doing, and how to get to the point to diagnose it. I really started missing the challenge that comes with the commercial side of food equipment repair and was ready to get back to it. ATECH has been a great fit so far, and I’m really excited about the opportunity to refine my skills and learn new ones.”

At the time of his spotlight interview, Will had been on the ATECH team for four months. The self-proclaimed bookworm has a love for learning and is already looking forward to all of the classes and training opportunities offered by the company.

Training at ATECH

On average, ATECH technicians train around 87 hours annually to ensure they understand how to repair equipment to meet each manufacturer’s specifications. They also learn about the latest trends and technology in the industry. That’s more than two weeks of the year spent learning and practicing new techniques directly with the manufacturers themselves.

“Having the opportunity to both study, read, and then do hands-on learning and training is really suitable for me. ATECH has provided me with the refrigeration CFESA book that I’m using to study for the CFESA test, which is obviously important to me. Being given the time to study and given access to that literature is really a great thing. It just gives me the motivation to do my job even better.”

ATECH also has a long partnership with the Commercial Food Equipment Service Association (CFESA). ATECH has received a Level 3 Certification, the highest certification level for equipment receipt and installation from CFESA. ATECH’s membership with CFESA also includes a commitment to continued education and training. Several team members are actively pursuing certification in various areas of electrical, gas, steam, and refrigeration, including Will.

As an authorized service agent for more than 123 manufacturers , ATECH has access to support and training not available to every service repair company. For example, last year, technicians attended over a dozen training sessions hosted by specific manufacturers. Being able to study specific equipment has been helpful to Will.

“Different manufacturers design their equipment in different ways and just being able to have the option to go to classes to better understand the equipment I’m working with, it’s a nice tool to have in the toolbox. It fits with my personality too. When I’m doing something, I kind of like to know all aspects of it.”

Outside of Work

Outside of work, Will has a full family life with his girlfriend and their two sons: an eight-year-old and a seven-year-old. These days, Will and his family spend a lot of time at the ballpark, watching his son play little league.

“It’s a busy time of year for us! But I don’t have to worry about missing anything. ATECH makes the work-life-family balance very easy and very simple to achieve.”

The adventure seeker also spends a lot of time outdoors, chasing waterfalls and going white water rafting. Will loves living in Chattanooga, a city known for its beauty and amazing outdoor locations. And of course, Chattanooga is home to one of ATECH’s five locations across Tennessee.

Will’s enthusiasm to learn new things and his years of experience in the kitchen equipment repair industry are some of the traits that make him a perfect fit for ATECH. We’re proud to have him represent this company and look forward to watching our customers benefit from his skill set and experience.

4 Ways to Reduce Energy Costs with Your Commercial Kitchen Equipment and HVAC

Wed, 19 Jul 2023 19:50:54 GMT

The summer months are the busiest time of year for restaurants, but they can also be the most expensive. With the increased demand for food and drinks and outside temperatures on the rise, restaurants need to find ways to manage their energy costs without sacrificing the quality of their food or the comfort of their customers. According to studies , restaurants spend an average of $2.90 per square foot on electricity and $0.85 per square foot on natural gas annually. During the summer months, some restaurants can see energy cost increases up to 30%.

After partnering with thousands of restaurants over the years, we know how important it can be for restaurants to minimize the financial impact of energy costs and find practical ways to cool down their kitchen during the summer months . Here are a few that will work well:

1. Identify and seal up any air leaks.

Air leaks can let in hot air, which can make your HVAC unit work harder. To find air leaks, use a lit incense stick or candle and walk around your restaurant. If the smoke or flame is drawn towards a particular area, there may be an air leak there. You can seal up air leaks with caulk, weather stripping, or foam sealant.

2. Keep your kitchen equipment clean.

Grease and food particles can build up on your kitchen equipment, making it less energy efficient. Less efficient equipment means more wear and tear and also more heat. It’s important that everyone in your kitchen knows how to properly clean your restaurant equipment . You should also deep clean your equipment on a regular basis, especially heading into a particularly busy season.

3. Use energy-efficient equipment.

The biggest energy expenses for restaurants are air conditioning, refrigeration (refrigerators, freezers, ice-makers), and cooking equipment (griddles, fryers, and cooktops). The good news is that there are a number of manufacturers that have designed energy-efficient models that can help you save money on energy bills. When you’re buying new or used restaurant equipment, look for the Energy Star logo to find equipment that could save you money.

If you don’t have access to energy-efficient equipment, there are a couple of practical solutions to consider. The first is to make sure you’re using the right-sized equipment for your needs. Oversized equipment uses more energy. It can also be helpful to turn off equipment, if possible, when you're not using it.

4. Get a tune-up for your HVAC unit.

By getting an AC tune-up for your HVAC unit before summer, you can save money on energy costs by improving the efficiency of your HVAC system. A tune-up can help your HVAC unit operate more efficiently, which can save you money on your energy bills. A study by the National Restaurant Association found that restaurants that had their HVAC systems assessed each year saved hundreds of dollars annually on energy costs.

Let ATECH Optimize Your Equipment & HVAC

Whether we’re helping our customers improve the energy efficiency of their kitchen or providing practical ideas to lower operational costs , we’re always looking for ways to offer our experience to help restaurants succeed.

Many of our technicians have spent the past month with our planned maintenance customers , assessing and servicing their equipment and HVAC systems as we head into the hot summer months.

When your equipment breaks down unexpectedly or you’re looking energy saving tips for restaurants, our team is here to help. Connect with us today to discuss your specific needs.

4 Ways ATECH Keeps Up with Commercial Kitchen Equipment Technology

Tue, 20 Jun 2023 17:30:00 GMT

In recent years, restaurant kitchen equipment technology has undergone significant changes and advancements. Many of the new pieces of equipment feature automation technology that utilizes sensors, software, and connectivity features, allowing for real-time data tracking, monitoring, and remote control. These smart features enable chefs and kitchen managers to remotely control appliances, monitor cooking progress, and receive alerts when the food is ready. Another significant change in restaurant kitchen equipment technology is the increased focus on improving energy efficiency in your commercial kitchen .

4 Ways ATECH Keeps Up with Commercial Kitchen Equipment Technology

At ATECH, we want to be able to resolve any issue our customers might have—including repairs to new technology-enabled equipment. Understanding the latest advancements and innovations is essential for ensuring our technicians are prepared for anything and maintaining our 96% first-call repair accuracy rating .

Here are four specific ways we keep up with the latest commercial kitchen equipment technology trends in order to serve customers across Tennessee:

1. We actively partner and participate in training programs offered by leading manufacturers.

Training and certification programs offered by equipment manufacturers and industry organizations provide valuable education on new equipment and technologies.

At ATECH, our technicians invest in an average of 87 hours of ongoing training each year . Whether it’s sending technicians to certification events with Accurex or hosting Alto-Shaam to learn about their latest products , these programs help our team stay current with best practices and industry standards. Our investment in ongoing training has enabled us to become an authorized service agent for over 123 kitchen equipment manufacturers .

2. We attend trade shows and industry events to learn about the latest technology.

Attending industry trade shows and events is another way we stay up-to-date on the latest kitchen technology. These events often feature demonstrations and product launches that can help our team learn about new technologies and advancements in the field.

For example, at this year’s North American Association of Food Equipment Manufacturers (NAFEM) conference , we got an in-depth look at some of the latest robotics technology making its way into commercial kitchens. Our attendance at NAFEM, the

National Service Co-Op (NSC) Conference, and National Restaurant Association (NRA) Conference also give us opportunities to strengthen our manufacturer relationships which allows us to better serve our customers.

3. We follow industry outlets and listen to our customers throughout the year.

By reading industry publications and staying current on industry news, our team actively stays up-to-date on new equipment and technologies. Publications such as Foodservice Equipment Reports , Foodservice Equipment & Supplies , and Restaurant Hospitality are great sources of information for our team.

Engaging our customers also enables us to recognize what technology and trends to pay attention to. Our ongoing investment in partnering with RFMA allows us to keep a pulse on all of the trends that are shaping the industry. Our team has learned an incredible amount by simply listening to the questions they’re asking or the ideas they’re considering.

4. We collaborate with individual restaurants, chains, and commercial kitchens to design custom maintenance plans for their specific equipment needs.

While knowing all the latest trends and technologies in the industry is important, we ultimately believe that the best way to serve our customers is to meet them where they are and design a custom maintenance plan based on their unique needs. While some kitchens are equipped with the newest bells and whistles, others maintain quality service with powerful standard grills, ovens, and fryers. Whether it’s everyone’s favorite drive-in or one of the hottest restaurants in Nashville , we want to find solutions that work for every single customer.

For example, starting this month, we’ll be piloting a maintenance program for select Chick-fil-A restaurants in Memphis . We’re excited to partner with them to help keep their operation running smoothly.

ATECH’s Expertise in Commercial Kitchen Equipment

As one of Tennessee's top restaurant and commercial kitchen equipment repair companies, we believe it’s incredibly important to stay up-to-date on the latest equipment technology to provide the best possible service to their clients.

For more information on the various ways we can help with equipment repair or planned maintenance , reach out to our team today.

How to Prep Your Commercial Kitchen for Summer Service

Thu, 15 Jun 2023 17:20:11 GMT

Summertime can be a tough season in a restaurant or commercial kitchen—for your staff and your kitchen equipment. With higher temperatures and increased demand, the equipment can easily become overworked, leading to breakdowns and malfunctions. Your ventilation system might struggle to keep up, and your refrigeration units might have a harder time maintaining proper temperatures, potentially leading to food spoilage and health code violations. All of these challenges are enough to make you want to go put your head in the freezer.

How to Prep Your Commercial Kitchen for Summer Service

The good news is that cooling down your commercial kitchen in the summer isn’t as impossible as it may seem. Here are a few practical ways you can prepare kitchen equipment for service during the summer months:

1. Clean and inspect your equipment as part of a planned maintenance routine.

Before the busy summer season begins, make sure all your equipment is thoroughly cleaned and inspected for any damage or wear and tear. This includes ovens, grills, fryers, coolers, dishmachines, and any other equipment.

If you need a place to start, our team has put together an ultimate planned maintenance checklist for commercial kitchens that can help you eliminate the guesswork of where to start.

2. Check your ventilation and tune up your air conditioning systems.

Because restaurant kitchens generate so much heat, the summer months can be brutal. Make sure all ventilation and air conditioning systems are working properly and are cleaned regularly to ensure proper airflow and temperature control. Conducting an A/C tune-up as you switch from heat to air conditioning is another important factor.

3. Thoroughly clean your cooler, freezer, and ice machine.

Temperatures can rise quickly in the kitchen during the summer, especially in areas with high humidity. A dirty cooler, freezer, or ice machine has to work harder to maintain proper temperatures in these hotter environments. It’s important to clean your filters and clear drain lines on coolers, freezers, ice machines, and walk-ins that will be working overtime in warmer weather. It’s also a simple way to improve the energy efficiency of your commercial kitchen .

4. Stock up on necessary cleaning supplies and replacement parts.

With the increased demand during the summer months, it's important to ensure you have enough supplies on hand to keep up. This includes stocking your kitchen with cleaning supplies and repair parts that might wear down during the summer.

ATECH has a variety of food service chemicals that can be purchased at an affordable price. If you find yourself in a pinch, we also have more than 31,000 replacement parts on site to fix any equipment issue you may have.

5. Train your staff on equipment safety and cleaning.

It’s easier to make mistakes when your staff is overheated or distracted by uncomfortable conditions. That’s why it is helpful to make sure all staff members know how to use all kitchen equipment, including safety protocols and how to properly clean equipment . This can help prevent accidents and ensure that the equipment is used correctly, reducing the risk of damage or breakdown.

Let ATECH Help You Prep for Summer Service

Cleaning and maintaining these appliances before the summer months is essential for the health and safety of your customers and employees. It’s also helpful for lowering operational costs . As a leading commercial kitchen planned maintenance and repair service provider in Tennessee , our team can work to help you prepare your kitchen for service and avoid many of the problems that frustrate your staff during the summer. Connect with our team today to create a tailored service plan for your restaurant, franchise, or organization.

How to Improve Restaurant Operations: 4 Tips from RFMA 2023

Tue, 13 Jun 2023 14:11:22 GMT

Each year, the Restaurant Facilities Management Association (RFMA) hosts an annual conference that connects professionals across the industry to converse and display new and existing ideas, connect with existing clients, and catch up with peers. We’ve been a conference sponsor for the past few years, and it’s become one of the best ways to stay connected with the industry.

How to Improve Restaurant Operations: 4 Tips from RFMA 2023

This year, we had the chance to send Mark LeBerte , Donny Smith , Neil Townsend, Debra Zotto , and Melony Martin to attend the 2023 conference. Our team had a great time gathering with old friends, catching up with peers in the industry, and making connections with new facility directors. If you couldn’t make it, here are a few of the most important insights we noticed from the various RIF talks, breakout sessions, roundtable discussions, and conversations we had throughout the conference. We learned even more about how to run a successful restaurant kitchen.

1. The most successful restaurants balance industry trends with the foundational elements.

The restaurant industry has changed dramatically in the last few years. First, the pandemic forced restaurants to find new ways to attract and serve customers. Technology-enabled equipment has also been a popular topic across the industry. While these new trends can be a great way to attract new customers and boost sales, they can also be a challenge for restaurant managers to implement. The key for restaurant managers is to find a way to balance these new trends with the foundational basics of running a successful commercial kitchen . This means hiring the right staff, getting things right in the back of the house, and managing food costs effectively.

The restaurants that are thriving have found a way to incorporate the right trends into their operations without sacrificing the quality of the food or the customer experience.

2. Every restaurant is looking for innovative and effective ideas for hiring and training employees.

Hiring is a challenge that seems unanimous across the industry. Many of the main sessions and breakouts at RFMA were dedicated to helping restaurant owners and managers address the labor shortage. If you’re interested, you can check out a couple of RIF talks on the RFMA YouTube page . In addition to trying new ideas for attracting employees, such as enhancing benefits and offering flexible schedules, leaders highlighted the importance of training and developing employees in every part of your restaurant. For commercial kitchen managers, that means training staff to take ownership of the kitchen to create an environment they enjoy working in each day.

3. Establishing a solid operation requires building relationships with providers and vendors.

Restaurant owners and managers are having to manage an increasingly complex number of tasks and relationships to keep their operations running. With all those factors in mind, how can you build and maintain strong partnerships with your vendors? One of the most interesting RIF talks of 2023 highlighted this important idea.

At ATECH, we’ve built our business on valuing relationships over transactions and doing everything possible to support the restaurants and kitchens we partner with.

4. Restaurant owners and kitchen managers need to maintain equipment and address issues early.

A major trend we heard in conversations was the importance of equipment maintenance. We handed out our free Planned Maintenance Checklist and discussed work order automation to help commercial kitchens reduce downtime and keep everything running smoothly. Automation, equipment maintenance, and clear processes and roles are all part of how to run a restaurant kitchen efficiently.

ATECH: A Partner to Cover All Your Equipment Needs and Questions

We enjoyed attending RFMA 2023 to connect with other professionals in the restaurant industry. We learned a lot about the latest trends and technologies, made some valuable connections, and enjoyed each other’s company at our dinner at Boudro’s and party at Rio Rio Cantina. We hope to continue to build on these relationships in the future.

Attending industry events is just one of the ways we stay informed about restaurant industry trends. If you have an issue with your kitchen, refrigeration, or HVAC equipment or want to discuss what type of outside equipment you should buy, we’re here to help. Feel free to reach out anytime through our website or over the phone.

How to Budget for Kitchen Equipment Repairs & Replacement

Mon, 05 Jun 2023 18:11:19 GMT

Commercial kitchen equipment purchases can be a significant investment that impacts your business's bottom line. But it's not just about the upfront cost; repairs, maintenance, and replacements can add up quickly. Without a solid budget plan in place, you may find yourself struggling to keep up with unexpected expenses, jeopardizing the success of your business.

How to Budget for Kitchen Equipment Repairs & Replacement

ATECH has partnered with thousands of restaurants over the years to take care of their equipment needs. Here are a few helpful insights we’ve learned to help budget for kitchen equipment repairs and replacement:

1. Set up a planned maintenance schedule for your commercial kitchen equipment .

Develop a schedule for regular maintenance and inspections of kitchen equipment. This can help identify issues before they become major problems, reducing repair costs and keeping your commercial kitchen equipment in good working order.

2. Budget monthly funds specifically for equipment repair and replacement.

Profit margins can be tight in the restaurant industry, especially as inflation and other challenges impact food costs. The last thing you want is to be unable to repair or replace an essential piece of kitchen equipment. The best way to avoid a potential mishap is to ensure there is always money available for unexpected expenses. According to the National Restaurant Association , maintenance costs can be approximately 1.5% of sales on average. Other general maintenance figures suggest it may be between 2-6% of your business's overall budget. Putting aside this money and marking it for equipment repair can mean that you’re prepared for annual repairs and want to ensure you have the financial resources readily available to address any unexpected breakdowns or maintenance needs.

3. Consider leasing or purchasing used equipment.

If you’re looking for a more cost-effective solution for replacing equipment, there are a few alternative options to consider. Instead of purchasing expensive equipment outright, consider leasing it. This can help spread the cost out over time and may include maintenance and repair services. You can also buy used commercial kitchen equipment to save on total costs.

We keep a variety of used commercial kitchen equipment and parts for customers to purchase whenever they might need them.

4. Make sure you research and understand warranties and service plans.

Most manufacturers offer some type of warranty on new equipment, but the length and coverage of the warranty supplied as standard will vary according to the equipment and the manufacturer, generally ranging from 1 to 5 years. That’s why it’s important to research the warranties and service plans available when purchasing equipment. These can provide additional protection and help you save money on repairs and replacements.

As an Authorized Service Agent for dozens of manufacturers , our team is happy to answer any questions you might have about specific companies or policies before your purchase. Once your equipment is out of warranty, we offer a 90-day warranty on all parts and labor for any repairs we make.

5. Assess your equipment and identify when you might need to replace it.

Every piece of equipment has a shelf life. It’s helpful to know the average life expectancy of your kitchen equipment and budget accordingly. Make a list of essential equipment and prioritize their repair or replacement needs. Be sure to include any warranty details and when you might expect to replace each piece. This can help focus the budget on the most important items first.

6. Train your staff to identify small issues before they become big problems .

It’s rare for a piece of kitchen equipment to suddenly stop working. Most equipment breaks down over time. Because of this fact, it’s helpful to ensure that your staff is trained on proper equipment use and maintenance. This can help prevent damage and wear to equipment, reducing the need for repairs and replacements.

7. Ask these four questions before you buy a piece of kitchen equipment .

Once you’ve determined it’s time to purchase a piece of commercial kitchen equipment, how can you ensure you make the best choice? While it may be tempting to opt for cheaper equipment, investing in high-quality and/or Energy Star equipment can actually save money in the long run. Our team recently highlighted a few questions that can help you make the best purchase decision.

Let ATECH Handle Your Equipment Needs

By taking the time to plan and budget for equipment purchases, you can ensure that you have the right tools to keep your kitchen running smoothly and your customers satisfied while also protecting your financial stability.

If you have any questions, you can always talk with an ATECH repair technician before buying commercial kitchen equipment for advice on what brands would best suit your needs. With our help, you can count on your equipment to perform well every day, just like you do.

Customer Spotlight: The Joseph

Mon, 29 May 2023 19:37:55 GMT

As a Forbes 4-star rated property (there are only two in Tennessee), standards at The Joseph Nashville are high, to say the least. The luxury hotel sits in the heart of downtown Music City. Part of its excellent service includes four commercial kitchens, each one maintained by ATECH.

Cale Burch is the Director of Engineering at The Joseph Nashville and is tasked with keeping the building running smoothly. He’s in charge of everything from overseeing the HVAC to changing light bulbs, and he also works directly with guests. Cale was an engineer in the Special Forces for over two decades. Special Operations Forces are involved in missions ranging from counterterrorism operations and hostage rescue to humanitarian aid. Cale was hired as a supervisor at The Joseph Hotel while it was still under construction. Since the hotel opened its doors in 2020, Cale has been promoted twice, eventually landing in his current position. Cale’s background in the military and his role as Director of Engineering serve as proof that he knows what it takes to get a job done quickly and efficiently. The ability to identify a problem and get right to the solution are skills that Cale and the ATECH team share, and the combination of skills has created a strong partnership.

How It All Started

When The Joseph Nashville first opened, ATECH did some warranty work for the hotel before Cale decided to move forward with an ongoing service contract.

“Every quarter, they come in to do routine maintenance as well as emergency repairs. On our main cookline in Yolan (our signature fine dining restaurant), the night cleaners accidentally spilled water on the back panel. We had no power during the breakfast shift. ATECH helped us get it back up and running for breakfast service. We didn’t miss a service. Our service contract prioritizes us, and I’ve been really satisfied with that.”

What The Joseph Loves About ATECH

“ATECH makes my job easier. I couldn’t run this hotel without them. I’ve just been absolutely blown away by the service that we get.”

Cale says ATECH offers a lot of support and flexibility, especially compared to other commercial kitchen repair providers he’s worked with. The support ATECH offers often comes in the form of educating customers about their equipment.

“I’m fortunate enough to work at a place where we have all top-of-the-line equipment, including in our four kitchens. So the main issues that come up are with the computer systems associated with ovens. Occasionally, they might throw a code, and we don’t know what it means. But ATECH has done a great job educating us about those things, not only our engineering associates but also our users. ATECH helps everyone learn how to properly use those pieces of equipment.”

Planned maintenance is key to ensuring equipment lasts a long time and breaks down less often. Part of that prevention is arming customers with knowledge about proper use and upkeep.

What would you tell another business that is considering a partnership with ATECH?

“I would tell them that they will be assigned a project manager, a person they can talk to. A lot of companies make you call a 1-800 number, but with ATECH, I get to talk to an actual person—her name is Laurie. We have a personal relationship, and she knows my equipment almost as well as I do. You can’t go into it blind. You have to build a relationship, and ATECH is the way to go.”

Need an Equipment Repair Company You Can Count On?

We genuinely appreciate our partnership with Cale at The Joseph Nashville and hope it continues for years to come. To learn more about ATECH’s commitment to quality service or to request a quote, contact us today.

Tech Spotlight: Tony Nguyen

Sun, 14 May 2023 20:39:36 GMT

Tony's Background

Tony Nguyen is an integral part of the ATECH team. For the last 23 years, he’s served as a talented service technician, helping countless Memphis-area business owners and operators find solutions to their most urgent problems.

“I really enjoy my job and feel very confident in my abilities to help our customers. I love the Memphis community and after living here and working for ATECH for over 20 years, I wouldn’t want to be anywhere else.”

Tony relocated to Memphis in 1986, after fleeing his home country of Vietnam, with his mom and six siblings. Prior to Memphis, the Nguyen family lived in a refugee camp in the Philippines for six months. It’s where Tony learned basic English, and it’s also where his family was connected with an organization that sponsored their move to the U.S.

Tony now has a family of his own, including an 18-year-old son who he loves spending time with.

“My son will be graduating from high school soon, so I’m trying to get as much time with him right now as possible. He’s my son, but he’s also my best buddy.”

Tony enjoys playing soccer and fishing when he’s not hanging out with his son or at work, the latter of which takes up most of his time. But Tony doesn’t mind work, in fact, he loves to be on call and prefers not to take vacation days.

Working at ATECH

“When you love what you do, it doesn’t feel like work. My coworkers and everybody on the ATECH team feel like family to me. That family feeling is a big reason why I’ve been at this company for over 20 years. It means a lot to me.”

The connection between Tony’s passion for his work and success with ATECH clients is clear. His easygoing and fun-loving attitude makes him a joy to be around and a pleasure to work with. We’re so happy to have him as part of the ATECH team.

The Secret Behind ATECH's 96% First-Call Repair Accuracy Rate

Sun, 07 May 2023 23:47:43 GMT

At ATECH, we’ve built our reputation on the ability to make sure commercial kitchen equipment repairs are “fixed right, fast… guaranteed.” After serving thousands of restaurants and commercial kitchens across Tennessee, we’re proud of our 96% first-call repair accuracy on all of our service calls. That means of all the equipment we fix, 96% of the time it doesn’t go back down for the same reason within our 90-day guarantee window.

The Secret Behind ATECH's 96% First-Call Repair Accuracy Rate.

Good service doesn’t just happen. While there are several factors that impact our ability to accurately resolve issues on the first call, the biggest ingredient for our success comes down to the way our technicians are prepared for anything they might encounter.

How can we ensure our technicians know how to quickly identify and resolve issues, even unexpected challenges that occur during a visit? In one word: training. On average, our technicians train around 87 hours annually to ensure they understand how to repair equipment to meet each manufacturer’s specifications. They also learn about the latest trends and technology in the industry. That’s more than two weeks of the year spent learning and practicing new techniques directly with the manufacturers themselves.

Here are three specific ways we empower our technicians to become kitchen equipment repair experts:

1. We provide extensive training and apprenticeship opportunities for our new hires.

One of the reasons our technicians love working at ATECH is that we’ve created a culture of learning and growth. While our newly hired technicians begin with experience, we also offer them further training by working with experienced technicians. We also offer the opportunity for our technicians to become certified through CFESA. For seasoned technicians, our onboarding process focuses on the ways we equip them with the information and tools they need to accurately address equipment issues. Our apprentices are led through a series of online courses, hands-on training and one-to-one mentorship as they learn alongside seasoned professionals.

2. Our technicians regularly attend factory trainings and manufacturer seminars.

As an authorized service agent for more than 123 manufacturers , we have access to support and training not available to many companies and their employees. For example, last year, our technicians attended over a dozen training sessions hosted by manufacturers, including Alto-Shaam’s factory training and class , Rational’s online certification class, MEIKO’s dish machine class, and Accurex’s HVAC exhaust training . Our managers also learn about the new equipment and trends for our industry by attending events like the NAFEM conference , the NRA conference , the RFMA conference , and the CFESA regional conference .

3. We encourage and support our technicians as they pursue CFESA certification.

We value our relationship with the Commercial Food Equipment Service Association (CFESA) and work for ways to utilize their expertise. ATECH has received a Level 3 Certification, the highest certification level for equipment receipt and installation from CFESA. Our membership with CFESA also includes a commitment to continued education and training. While we already have several CFESA-certified technicians, several team members are actively pursuing certification in various areas of electrical, gas, steam, and refrigeration.

Have an Equipment Issue? We Can Help.

At ATECH, we’re committed to providing high-quality work for every customer. In addition to our 96% first-call repair accuracy , we also offer a 90-day written warranty on all of our work. If you’re curious about our services or guarantees, check out what other restaurant managers are saying or request a quote for a planned maintenance program .

Customer Spotlight: Nashville Wine Auction

Mon, 24 Apr 2023 14:15:00 GMT

As the country’s longest-running charity wine auction, Nashville Wine Auction has a unique approach to funding the fight against cancer. Since its start in 1980, the Nashville Wine Auction (NWA) has raised more than $34 million for organizations whose purpose is directly related to treatment, patient care, and the eradication of cancer. Theresa Johnson has been a part of NWA for the last 12 years. As Director of Operations, Theresa oversees the resources necessary to support dozens of events produced by NWA throughout the year, including auctions, donor dinners, and even curated trips. Read on to find out how ATECH’s partnership with NWA has led to a perfect pairing.

How It All Started

You can probably imagine how many wine glasses NWA uses throughout the year, so it may come as no surprise that they rely heavily on their dishwasher. Prior to owning their own warewasher, Theresa depended on area restaurants that let the nonprofit wash the glasses with their equipment. But even when they invested in their own dishwasher, they encountered difficulties.

“In 2021, as we picked back up after the pandemic, our dishwasher got a lot of use, and we ran into an issue. It was no longer under its beta warranty, so I called the company that made it, and they referred me to ATECH. ATECH was able to diagnose the problem, get the right part, and get it fixed, which is big. If it wasn’t for ATECH, we’d be back to taking our glasses to restaurants and that is not a good solution - even temporarily.”

What Theresa Loves About ATECH

NWA funds the fight against cancer through the events they plan, so there isn’t time for a slow fix when equipment breaks down. ATECH’s quick response and constant communication are some of the reasons Theresa loves working with the service provider.

“If you’re calling someone for something like this, it's because it’s urgent. It’s reassuring and calming to know they are here in town. They’ll even describe where they’re going to pick up a part and how long it will take them. Now that I have ATECH on my team, it takes a load off knowing I’ve got a number and someone who’s going to answer the phone.”

What would you tell another business that is considering a partnership with ATECH?

“I would tell them that it’s a great company to have on your team, especially for a nonprofit. We really depend on our team members and resources. ATECH is a great asset to have in your back pocket. I’m really thrilled we got connected with them.”

Need an Equipment Repair Company You Can Count On?

We genuinely appreciate our partnership with Theresa at Nashville Wine Auction and hope it continues for years to come. To learn more about ATECH’s commitment to quality service or to request a quote, contact us today.

Tech Spotlight: Shawn Elders

Thu, 20 Apr 2023 17:00:02 GMT

Shawn's Background

Shawn Elders is always on time. In fact, he’s likely to show up five minutes early for any job or commitment. Timing is one of several attributes that Shawn credits to his time spent in the Navy. For nearly a decade, Shawn traveled the world aboard the USS Eisenhower.

“There are roughly 6,000 guys on board the ship, so it’s like a floating city. I have been all over the world on the USS Eisenhower. My years in the Navy taught me a lot, including how to maintain the focus and drive to get a job done.”

Working at ATECH

Shawn brings that persistence, focus, and drive to his job every day as an ATECH service technician. His work ethic is a big benefit to ATECH customers who rely on him to find a solution when their equipment breaks down. Shawn says ATECH builds on the skills its employees bring to the table by offering additional training and certification opportunities.

“To me, ATECH’s philosophy is like the more they invest in their technicians, the more the technicians can actually invest back in the company. So it’s a win-win for everybody, and the customer is the one really benefiting.”

Shawn’s professional experience spans over two decades and ranges from HVAC repair to welding and heavy equipment mechanics. Shawn is even a certified aircraft mechanic, a skill he learned during his time in the Navy. He joined the service towards the end of the Vietnam War and got out in 1983.

“I’ve been all over the world; in fact, it’s hard to think of a place I haven’t been. I’m grateful for my time in the service because I got to see and do a lot of things that most people never get to do in their lifetime.”

Shawn settled into Nashville a couple of years ago and has been with ATECH for just over seven months.

“I’ve been to a lot of different companies, but ATECH makes you feel more like a family and not just a number. It’s more like a family atmosphere at ATECH, so much more than just a job.”

For each customer he serves, Shawn leaves the situation better than he found it. His calm nature and focus benefited his country and now it helps his team and customers at ATECH.

Don't Let Kitchen Equipment Impact Your Health Inspection

Mon, 17 Apr 2023 20:50:05 GMT

Health inspections can be stressful. If you’ve worked in the restaurant industry for some time, you might know the anxiety that can occur when the health inspector walks in the door. The good news is that you don’t have to panic when it’s time for your next inspection. Being proactive about your food safety and equipment maintenance routines can help you feel confident about your next restaurant health inspection.

Maintaining a clean and well-functioning kitchen is essential to avoid getting docked during a health inspection. In addition to food safety, equipment functionality plays a major role in your overall score. As a partner for hundreds of restaurants and commercial kitchens across Tennessee, here are a few tips we share with our clients when it comes to preparing and maintaining kitchen equipment for an inspection:

1. Create and follow a detailed cleaning and sanitization schedule for your equipment.

Develop a cleaning schedule and stick to it for all your equipment, including ovens, stovetops, grills, and fryers. Your schedule should specify how equipment should be cleaned daily, weekly, and monthly and by whom. In addition to cleaning, make sure all equipment is sanitized regularly using a solution or heat.

2. Clean equipment after each use, and properly store your cleaning supplies.

Make sure all equipment is cleaned thoroughly after each use to prevent the buildup of bacteria and other harmful substances. It’s also important to follow safety protocols for your equipment cleaning supplies . This includes using cleaning supplies and chemicals that are specifically designed for use in commercial kitchens. Any cleaning supplies should be stored properly in a separate area, away from produce, ingredients, and food prep areas.

https://www.atechinfo.com/how-to-train-your-employees-to-identify-potential-equipment-issues 3. Train your staff on how to use and clean kitchen equipment .

Your kitchen staff should know how to use and clean your kitchen equipment. If your entire staff understands how to maintain food safety practices, they are more likely to keep things ship-shape without being surprised by an inspection. They will also be more prepared for an inspector’s questions about your equipment or protocols.

4. Regularly service and maintain your equipment for accurate temperature control.

Your commercial kitchen equipment should be at peak performance during an inspection. If your food is stored, prepared, or cleaned at unsafe temperatures, a health inspector will write you up. Making sure your equipment and thermometers work properly to ensure that food stays in the correct temperature zone is the only way to prevent this. Investing in planned maintenance is an easy way to address the risk of your equipment not performing to spec during an inspection.

5. Keep a record of equipment maintenance.

In the same way you keep a record of daily stock or sales, you should be keeping track of your equipment maintenance history. It’s important to keep an updated record of all your equipment maintenance, including cleaning and repairs, to demonstrate your equipment is well-maintained and in good working order. ATECH provides a maintenance checklist so that you can show the inspector a record of repairs and maintenance.

Avoid Surprises or Mishaps with ATECH

By following these tips, your restaurant can maintain a clean and sanitary kitchen with properly functioning equipment to pass health inspections with flying colors.

If you have any questions or need support preparing for an inspection, our team is here to help. With a quick visit from one of our technicians, your team can keep your kitchen safe, healthy, and ready to receive an “A” grade on your next inspection.

Customer Spotlight: Overton County Schools

Tue, 07 Mar 2023 16:00:00 GMT

With a combined 60 years of experience, it’s an understatement to say Debie Taylor and Ed Walker are staples within the Overton County School District. Ed has led the maintenance team for 34 years, while Debie has supervised the district’s nutrition program for the past 4 years of her 26-year tenure with the district. Both roles are vital to the success of seven schools and students within the district.

During the COVID-19 pandemic, when all students were allowed to eat at school for free, Debie estimates about 90% of the district’s student population was doing so. Even after the pandemic, Debie says the district feeds about half of all 3,000 students. That’s a lot of mouths to feed every day, and it’s where the partnership with ATECH becomes very important.

How It All Started

Prior to finding ATECH, Ed says the district tried several companies to help service cafeteria equipment, but none were reliable.

“Unlike those other service providers, everyone at ATECH does what they say they’ll do, and they do it all in a timely manner. They’re always considerate of how much things cost and our budget. They’re a great partner,” Jim says.

Jim and Debie stress that the partnership with ATECH is vital because if cafeteria equipment goes down, they can’t feed the kids.

“When the only meal some of these students get is the one they get at school, our job becomes incredibly important. Not feeding them is not an option. So having a service provider we can count on to fix things and fix things fast—it’s everything.”

What Debie & Ed Love About ATECH

Ed says that everyone at ATECH, including schedulers and on-site techs, is incredibly pleasant, courteous, and goes out of their way to help.

“If we don’t know how to handle a problem, we call ATECH and get advice from their experts and find the solution. They’ve helped us so much with so many issues. Some of our equipment is over 50 years old, so finding some replacement parts can’t be easy, but ATECH always delivers,” he explains.

Debie says she and Ed have their go-to service technicians in Nashville and Knoxville who go above and beyond.

“They take the time to explain the problems we have with equipment and what it’ll take to fix it. They put things into layman’s terms, which I really appreciate because it enables me to work with them to find the right solution for us. That’s a personal touch that ATECH adds to their service that other companies would never offer,” Debie explains.

Looking for a Commercial Kitchen Equipment Repair Partner?

We love working with Overton County Schools and look forward to serving the district for years to come. Learn more about ATECH’s commitment to prompt, quality service, or request a quote for planned maintenance by contacting us today.

Tech Spotlight: Mike Dziuba

Mon, 27 Feb 2023 16:00:00 GMT

How It All Started

Mike Dziuba has lived many lives over the years, moving from his home near Boston, Massachusetts to Florida for sixteen years, and then relocating to Knoxville, Tennessee to enjoy “the mountains and the seasons.” He’s also excelled in many different careers, from serving as a police officer to repairing in-home appliances and HVAC systems.

Mike’s latest career adventure has been with ATECH in Knoxville. When he first moved to Tennessee, he found work with a different repair company. Eventually, he learned about ATECH and joined as a Service Technician at the end of 2021. We sat down to speak with him about his work in the field of commercial kitchen repair.

When he first began his career journey, Mike worked in home heating and air conditioning in his hometown of Rehoboth, about 50 miles south of Boston. He found a second career in his 40s, working for a local police department in Florida. When he retired from the force and moved to Knoxville, his previous experience with HVAC systems laid the groundwork for his role as a commercial kitchen repair service technician.

“After I retired from the force, I came back to doing what I enjoy. There’s a lot less stress doing this than there was in my previous life as a police officer.”

The skills that Mike built as a police officer also serve him well in his work at ATECH. As he puts it:

“In both jobs, you have to go in with a clear mind and see what’s causing the issue. You can’t skip to the end and try to fix something before you investigate it and troubleshoot it. You also have to build a rapport with the customer to gain their trust.”

When Mike returned to equipment repair after years away from the field, he was surprised by how relevant his skillset still was.

“Earlier in my life, I've done both residential and light commercial heating and air-conditioning trade HVAC, and I enjoyed it. Once you learn appliance repair skills, you don’t forget them. But almost everything is computerized now, so that’s a little bit of a learning curve, but I still enjoy it.”

Training at ATECH

To help him learn new technology, ATECH invested in Mike’s education by training him on high-end dishwashers and providing access to manufacturer-created educational tools to walk through the features of newer models.

“These days, commercial kitchen appliances can be heavily software-based so you have to have a fairly decent understanding of that portion of it. Some of the machinery is updated by the manufacturer through software updates, so you have to have the technical expertise to do that. There’s a lot of high-tech equipment out there now.”

Once he felt comfortable with the new machinery, Mike was able to provide quick, efficient, and thorough repairs for ATECH’s clients. Doing so gave him a feeling of satisfaction and the knowledge that he’d completed a job well done.

“The most rewarding part of my job is helping folks who are in a tight spot. There is a lot of self-satisfaction in successfully fixing a broken piece of equipment. The customer is at their wit’s end, and when we get it back up and running, you can hear this huge sigh of relief.”

Working at ATECH

There will likely be many more sighs of relief to come as Mike continues working at ATECH. It’s clear that he enjoys his work, and he’s the first to encourage others to pursue a career in commercial kitchen equipment.

“Gain as much knowledge as you can and get in early. When you enter the field as a junior technician, it doesn’t take any time at all for you to work your way up to full technician. It’s very rewarding and the pay and benefits in this area are awesome. Anyone who’s planning on getting in, there’s no time that’s better than now.”

Part of what Mike enjoys about his work is the company culture and teamwork he sees at ATECH.

“The team here in the Knoxville office is awesome. The people are fantastic and they are very, very knowledgeable. Everybody brings something to the table, and I’m amazed at the amount of knowledge this group has. Nobody plays any games, and everyone pulls their weight to get the job done. That’s refreshing to see. ATECH makes me feel appreciated every day that I am here. That means an awful lot. It certainly makes your day that much more productive when you know they appreciate you being there.”

Mike brings warmth, integrity, and capability to every single call he responds to each day. While he’s experienced so many different cities and careers, he brings his best to his work as a service technician at ATECH. ATECH’s clients will certainly reap the benefit of his years of wide-ranging experience.

Repair or Replace? The Ultimate Guide for Commercial Kitchen Equipment

Tue, 21 Feb 2023 15:47:28 GMT

Purchasing commercial kitchen equipment is a significant investment. With the proper care and maintenance, you can maximize your investment and extend the life of your equipment for years. However, there will inevitably come a time when your kitchen equipment starts to wear down and you’re left with a decision about whether to repair or replace it.

Whether you’re a local restaurant, chain franchise, or commercial kitchen, deciding to repair or replace a piece of equipment depends on multiple factors. At ATECH, we’ve helped hundreds of restaurant owners navigate that decision. As an authorized service agent for many of the top brands and manufacturers, we’re on top of the latest equipment, parts availability, and performance standards. As a trusted partner, we let our customers know if it's better to go ahead and replace equipment.

If you’re navigating the decision to repair or replace a piece of commercial kitchen equipment, here are a few helpful tips and best practices to consider.

Repair or Replace? Questions to Consider

Once you notice an issue, multiple factors can help you know when to replace your commercial kitchen equipment . Here are a few helpful questions to consider:

1. Will your warranty cover the repairs?

Cost is often the most important factor when managing your commercial kitchen equipment. Most manufacturers offer warranty plans for their new equipment that can cover certain repairs that vary based on the manufacturer, model, and what is usual and customary for the

industry. If you’re not sure about warranty coverage, our team can help. Typically, cooking and

ware washing equipment carries a 1-year parts and labor warranty; ice machines carry 3 years;

reach in coolers, prep tables, and freezers carry from 1 to 3 years, and compressors are covered

under 5 years (compressor only). These are guidelines – your equipment may have more or

less coverage – always check before getting someone out to see what the manufacturer will pay and what (if anything) you’ll have to pay. Not all service companies are authorized to work on your equipment in warranty and getting an unauthorized repair done could void your warranty.

2. Are you looking to upgrade equipment or rearrange your kitchen layout?

Manufacturers are constantly designing newer and better equipment for restaurants and commercial kitchens. Energy-efficient equipment and compact designs offer an opportunity to upgrade equipment for your staff while improving monthly energy costs. This could be a priority you want to factor into your decision.

3. How much longer is the equipment expected to last?

If you notice a decline in performance or need to repair equipment more frequently, it might indicate that your equipment should be replaced. While many factors impact how long a piece of equipment lasts, we’ve provided a few helpful milestones for different types of equipment below.

Average Life Expectancy for Commercial Kitchen Equipment

Many factors impact the life of your commercial kitchen equipment, tools, and supplies. Certain brands have longer life spans. How much you use your equipment and how well you maintain it also matter. With that being said, here are a few average estimations to consider for your various commercial kitchen equipment pieces:

Ovens and Ranges — Electric ranges and ovens can remain in service for around 15 years, while gas stovetops can last up to 18 or 20 years, depending on the brand, frequency of use, and maintenance and repair history.
Walk-in Cooler — When a walk-in cooler is well-maintained, it can last for more than 15 years. Regular maintenance and flushing lines can lengthen its useful life and improve its daily performance.
Deep Fryers — When properly maintained, commercial fryers can last up to 20 years. If you address any needs for repair immediately, the fryer’s lifespan may be extended.

Tips to Repair Your Commercial Kitchen Equipment

Once you’ve decided to repair equipment, here are a few important next steps to consider:

Choose a reputable repair company . The best way to ensure a successful repair is to find a company with technicians who can fix the issue quickly and accurately. At ATECH, we’ve worked on thousands of repairs over the years. Our factory-trained technicians have hands-on experience and receive ongoing training to extend the efficiency of your equipment.
Find a parts provider that offers a variety of options . In some cases, finding replacement parts can be a pain. At ATECH, we carry over 32,000 parts in-house and have next-day availability for thousands more for cooking, warewashing, refrigeration, ice machines, and HVAC units, including parts that are hard to find or discontinued.

Provide as much information as possible to your technician . To accurately repair a problem and prevent future breakdowns, it can be helpful to share the history of your equipment. Providing as much information as possible on the front end ensures your technician is prepared to work quickly and effectively to resolve the issue.-

Tips to Replace Your Commercial Kitchen Equipment

If you’ve decided to replace your equipment, you don’t always have to purchase new. Here are a few helpful resources to help you find the right replacement equipment for your restaurant:

Pros & Cons of New & Used Commercial Kitchen Equipment — If you’re trying to decide whether to purchase new or used, this article outlines a few pros and cons of each option.
Questions to Ask Before You Buy a New Piece of Equipment — Deciding which brand or model to purchase can sometimes be overwhelming. If you’re looking for a few quick tips for buying new kitchen equipment, this article provides a few helpful questions to consider.
Tips for Purchasing Used Commercial Kitchen Equipment — If you’ve found a piece of used equipment, you must ensure the quality matches the cost. This article provides some helpful tips to help you feel more confident in selecting and purchasing pre-owned equipment.

Consult With ATECH When Repairing or Replacing Commercial Kitchen Equipment

If you’re wondering whether to repair or replace your equipment, talk with an ATECH repair technician before you decide. We recognize the financial impact of every decision you make. We’re an Authorized Service Agent for dozens of manufacturers. We’re also proud of our written 90-day parts and labor warranty, backed by our 100% customer satisfaction guarantee . Let us show you why so many Tennessee businesses trust ATECH for commercial equipment repair.

Tech Spotlight: Michael Macy

Fri, 17 Feb 2023 02:06:33 GMT

Michael Macy has a warm, easygoing manner that makes people feel at ease when he’s around. His personality is an asset in his line of work. After all, he often enters the scene when people and things are falling apart, and it’s his job to help put it all back together.

A busy commercial kitchen is an atmosphere where Michael feels comfortable, even amidst the heat, cold, and bustle, because he’s worked in kitchens for almost 10 years – 7 of them with

ATECH. He understands the unique mix of calm preparation and sudden chaos that exists behind the galley doors.

“I have a good idea of their deadlines. If they’re expecting 300 people for dinner or a big rush coming through the door, and something’s not working, I know I’ve got to work around them to the best of my ability. I’ve got to get them back up and running before it gets really chaotic. If one piece of equipment is down, it’s like a train wreck, and everything else kind of falls apart at that point.”

Thinking on His Feet

Working in commercial kitchen repair means getting into some pretty sticky situations, sometimes literally. Service technicians work with 600-degree ovens, walk-in freezers with temps below freezing, clogged grease traps, and everything in between. Michael’s calm demeanor is always an asset on service calls.

After almost a decade in the industry, Michael has many stories, but there’s one in particular that is the perfect example of his dedication to his work. That story starts with a 500-degree griddle cooktop.

Michael was on call one weekend when an ATECH customer called in for backup. A faulty cooktop kept switching on and off. Already, Michael was formulating a theory about why the cooktop might not be working. He immediately suspected an issue with the gas regulator. The only problem? In order to get to the regulator, he had to get to the other side of the cooktop.

“At this point, they’ve been using the griddle all morning, and this particular griddle is a large, flat piece of metal that heats up to 500 degrees. There’s just no way around it. In order to fix the regulator, you have to pull the griddle away from the wall. The kitchen staff helped me pull out the griddle. They had turned it off, but the cooktop was still well over 300 degrees.”

Thinking on his feet, Michael and the kitchen staff covered the cooktop with non-flammable materials to cut the intensity of the residual heat. Michael still needed to work incredibly quickly to protect himself from the heat. Working quickly and safely, Michael was able to access the gas regulator and address the problem.

“I had to work on top of the hot surface with one hand trying to take off a gas regulator and reinstall it. There was a lot of pressure; it was really really hot, and I had to keep moving to keep myself and others safe. About 30 minutes later, I got it up and running and everybody was just ecstatic about it.”

Working at ATECH

Helping customers in need is what Michael likes most about working for ATECH.

“As you're doing your invoice paperwork at the end of the job, you can see everybody’s stress just leaving their faces. They’re just so relieved. That's just one of those things that makes you feel pretty good about being a service tech. Not everybody gets to feel like they saved the day at their job. It's not something big, but it can still make somebody’s day a heck of a lot easier. All around, I just want to help our customers get things back to normal and keep going.”

Although Michael regularly saves the day for customers, he’s incredibly humble about it. Talking to him, you get the sense that this is just how he approaches life. Figure out the problem. Find a solution. Save the day. Make the next call.

ATECH is proud to work with such a skilled, competent technician.

7 Ways to Lower Operational Costs in Your Commercial Kitchen This Year

Mon, 13 Feb 2023 18:57:01 GMT

There are many factors that make running a restaurant or commercial kitchen in 2023 incredibly challenging. As managers try to balance inflation and supply chain shortages, finding ways to lower operational costs has become an important priority for many restaurants and kitchen managers. Finding one or two ways to reduce operational costs can be an effective way to increase profit margins without increasing prices.

7 Ways to Lower Operational Costs in Your Commercial Kitchen This Year

After working with more than 1,000 restaurant and commercial kitchen managers across Tennessee, we’ve learned some helpful tips when it comes to lowering operational costs—especially as it relates to your kitchen equipment and energy usage. If you’re looking to reduce operational costs in 2023, here are a few ideas to consider:

1. Choose Energy Efficient Equipment and LED Lighting Systems

Improving the energy efficiency of your commercial kitchen is one of the most valuable ways to reduce costs. After all, most restaurants use between 5 and 7 times more energy than other commercial buildings.

Your kitchen equipment and lighting systems are two of the biggest contributors to your energy expenses. While traditional lighting uses 40-120 watts of energy, LED lights are powered by as few as 5, which can make a big difference in the cost of lighting a restaurant. Similarly, Energy Star® equipment is up to 45% more efficient than comparable units. Although they have higher initial prices, LED light bulbs and energy-efficient appliances will save you money on energy bills in the long run.

2. Make Sure Your HVAC System is Properly Balanced

Your ventilation system can be another huge drain on your operational costs. An unbalanced HVAC unit can lead to wasted energy, hot and cold spots in your kitchen, condensation, and many other issues. Ideally, you should work with a commercial kitchen repair company that also handles HVAC systems . This will provide an opportunity to run routine inspections that can help you save money on your heating and cooling bills.

3. Consider Buying Used Equipment

There are definitely pros and cons to purchasing used commercial kitchen equipment . One of the benefits is that you can often find cost-effective solutions for short-term needs.

If you’re debating whether or not to buy a used piece of equipment, our team is here to help. Here are a few helpful tips for buying used commercial kitchen equipment we’ve learned over the years. We’d also be more than happy to talk to you about your options before you make a big purchase.

4. Create a Positive Environment for Your Kitchen Staff

Employee wages are one of the biggest operational costs in your budget, and high turnover rates can really add up. According to Cornell’s Center for Hospitality Research , turnover costs the hospitality industry $5,864 per employee.

While there are dozens of factors that go into your employee experience, creating a safe working environment and properly training employees are two critical components to retaining qualified and capable employees.

5. Train Employees to Regularly Report Equipment Operational Problems

The best way to prevent small problems from becoming major issues is to address them as quickly as possible. Training your employees to notice and report equipment issues is essential. Encourage your employees to let you know if they notice increased cooking times, unexpected leaks, or unusual temperatures. Taking time to teach employees how to spot issues can potentially save thousands of dollars if equipment is repaired before it leads to long downtime or needs to be replaced.

6. Partner with an Authorized Service Agent for Equipment Servicing

If you notice a problem with your equipment, it’s important to fix it quickly and accurately. This is why it’s essential to choose a reputable service company that has experience with and knowledge about your specific equipment.

Authorized service agents (ASAs) have technicians that are factory trained on many brands, and can often provide valuable insight on how to care for as well as which commercial kitchen equipment you should purchase. Finding a partner who knows your equipment and is familiar with your operation is key to reducing maintenance costs.

7. Invest in Planned Maintenance to Keep Equipment Operating at Peak Efficiency

Planned maintenance might seem like an unnecessary expense. In reality, it is proven to help you reduce your overall operational expenses. Poorly maintained equipment operates less efficiently, consuming more energy while reducing performance. Alternatively, simple preventative steps like cleaning dust, dirt, and grease from coils, checking fan functioning, and keeping tabs on gasket conditions can save thousands in repair costs down the road.

Rely On ATECH for Your Own Equipment Service Needs

After more than 30 years in the business, we understand how important your commercial kitchen equipment is to your restaurant’s profitability. That’s one of the many reasons we’re trusted by numerous Tennessee restaurant owners to provide quick, expert service. To see how we can help keep your equipment up and running, call us for service or reach out for a planned maintenance quote .

5 Factors for a Successful Commercial Kitchen Service Call

Mon, 13 Feb 2023 15:00:00 GMT

Noticing an issue with your commercial kitchen equipment or experiencing a breakdown can be a pain in the neck. A service call that still leaves the issue unresolved only makes things worse. As a restaurant owner or kitchen manager, you know that good service doesn’t just happen by accident. Instead, it requires intentional planning and hard work. The same truth applies to servicing your kitchen equipment. There are dozens of “ingredients” that go into a successful commercial kitchen service call.

5 Factors for a Successful Commercial Kitchen Service Call

Here are five specific factors that have helped us achieve one of the best reputations in the industry and ensure our customer success :

1. Operational and Logistical Support Behind the Scenes

Ensuring your equipment is repaired quickly and accurately is truly a team effort. Running a dependable service company requires organization, competent management, and a streamlined repair protocol. The office staff that supports our technicians play a key role in this effort. Additionally, investing in truck maintenance and operational needs helps ensure our technicians aren’t delayed. There are hundreds of behind-the-scenes factors that make a difference before a technician even arrives at your restaurant.

2. Helpful Information is Shared Before the Visit

Ensuring your issue is fixed quickly and accurately is essential for a successful service call. Providing us with as much information as possible on the front end helps us prepare technicians to resolve the issue.

While there are times when you may not know exactly what is happening, there is certain information a commercial kitchen technician might want to know before a visit . This includes details about the equipment history as well as helpful information to make sure we’re working with the right people on your team.

3. A Technician with Training and Experience Quickly Diagnoses and Addresses Issues

The training and experience of the technician play a key role in their ability to address problems and fix broken equipment.

At ATECH, our technicians have an average of 8 years of experience in the industry.

All our technicians stay up to date on the latest models, parts, and common commercial equipment issues through local, factory, and CFESA training.

4. Access to the Right Tools and Replacement Parts

Knowledgeable authorized service agents are one-half of the equipment repair equation. The other half is having access to the right parts for a variety of different models.

Equipping technicians with accurate testing apparatus and tools to conduct repairs is another way we ensure our technicians are prepared for anything they might face. In addition to truck stock, our warehouses are stocked with more than 31,000 parts that our technicians can access. We’ve also designed several pre-made parts kits - Go Boxes - which allow us to service the most popular models or our Priority Customer’s Critical Equipment without needing to double back for parts.

5. Customer Service and Support After a Repair

The best repair companies should not only focus on getting repairs done but also on establishing a lasting relationship with you. This means limiting the disruptions to your work and respecting your facility during the visit.

At ATECH, our team works hard to deliver an exceptional experience and communicate every step of the way. Our technicians take the time to explain the problem, share potential issues to look for in the future, and provide tips to keep your equipment running smoothly.

Call ATECH for Your Kitchen Equipment Repair and Service Needs

After working in the commercial kitchen service industry for more than 30 years, we know the frustrations that come with running a restaurant. That’s why we do everything we can to deliver an exceptional experience for our customers . We’ve spent countless hours investing in our employees and operational processes to ensure every service call we respond to is successful. The intentional effort our team puts into every service call is just one of the reasons we’ve maintained a 96% first-call repair accuracy rate over the years.

If you operate a business with a commercial kitchen in Tennessee, our team can help. To reach all our customers quickly, we have established five strategic locations across Tennessee: Memphis, Nashville, Chattanooga, Knoxville, and Johnson City. No matter where you’re located within The Volunteer State, we can get to you quickly, diagnose problems, and provide solutions.

Contact our team to learn more about our services or request a quote today.

5 Ways to Reduce Stress in a Commercial Kitchen

Mon, 06 Feb 2023 22:33:15 GMT

Working in a restaurant or commercial kitchen can be a hard and stressful job. There are days when you’re standing on your feet for hours without a break, dealing with a rush or meal prep responsibilities. The new challenges of inflation have only added to the stress. Many restaurants are dealing with industry-wide staffing issues as well as rising food costs and shortages.

While there might be certain variables outside of your control, there are a few things you can do to reduce stress for your kitchen staff. At ATECH, we’ve partnered with hundreds of restaurants across Tennessee as their repair and maintenance provider. This means we know what your everyday reality looks like. We’ve also learned a few things from our clients when it comes to “reducing the heat” in the back of house.

5 Ways to Reduce Stress in a Commercial Kitchen

While there are many ways to create a positive work environment for your staff, here are a few specific ways you can reduce stress as it relates to your commercial kitchen equipment:

1. Optimize the Layout of Your Kitchen

Chefs and kitchen staff are responsible for managing and executing dozens of tasks each day. Even if you’re only responsible for a single dish, preparing that recipe may require a significant number of ingredients and steps to complete it. Arranging your equipment in a way that allows employees to work as efficiently as possible is key to making your commercial kitchen a better environment for your employees . If possible, eliminate the sharp corners, open flames, or protruding hoods that keep employees on their toes with every movement.

2. Create a Safe Working Environment

Creating a safe working environment for your chefs and servers is another helpful way to reduce the stress of working in the industry. Chefs and other kitchen staff are exposed to many hazards in the daily course of duties. Mishaps, falls, sharp tools, heavy equipment, and other issues can make working in a restaurant a potentially dangerous occupation. When it comes to keeping your employees safe in the kitchen , it’s important to develop clear protocols and consistent procedures for your team to follow. This includes everything from organization practices to handling commercial kitchen cleaning chemicals .

3. Reduce the Equipment-Related Stressors for Your Staff

Working with commercial kitchen equipment can also create stress for employees. Managing faulty equipment, like having to reignite a burner or unclogging a sink, only adds to the busy nature of their work. There’s nothing worse than being bombarded with orders while working around a grill with one side down or an oven not holding temperature. Investing in planned maintenance is a great way identify and to address issues before they escalate and ensure all your equipment is operating at peak efficiency.

4. Plan What You’ll Do if Something Goes Wrong

Inevitably, there will be times when an issue arises with a piece of equipment. This can be one of the most stressful experiences in a commercial kitchen. What should an employee do? How will you continue to provide menu items? The best way to “put the fire out” quickly is to have a proactive plan that prepares your team for kitchen equipment failure . Whether it’s having oven parts on hand to prevent downtime or designating responsibilities for kitchen maintenance , being proactive is the best way to reduce stress if (and when) something goes wrong.

5. Keep Your Space Clean

Keeping your commercial kitchen clean and organized is beneficial for maintaining food quality and avoiding potential health code violations. It’s also one of the most effective ways to reduce stress in the kitchen. Proper labeling, prep sheets, and cleaning checklists are all important keys to running a commercial kitchen successfully .

Reduce the Stress of Managing Kitchen Equipment with ATECH

At ATECH, we’ve built a reputation for providing quick and reliable service for your commercial kitchen equipment. If you’re looking for a partner to service and maintain your restaurant equipment, let us show you why so many Tennessee businesses trust ATECH . With our help, you can count on your equipment to perform well every day and create a more positive working environment for you and your employees.

The “Hottest” Commercial Kitchen Equipment Maintenance Insights from 2022

Wed, 25 Jan 2023 16:00:00 GMT

As Restaurant Owner and Commercial Kitchen Manager, you have a lot on your plate. Between managing staff and taking care of your day-to-day responsibilities, it’s easy to put equipment maintenance on the back burner. As one of Tennessee’s leading commercial kitchen service companies , we work to take on all the heavy lifting and eliminate the guesswork to keep your equipment operating at peak efficiency.

Our “Hottest” Equipment Maintenance Insights from 2022

Over the years, our team has dedicated time and resources to provide timely and relevant insights for maintaining your kitchen equipment. Here are our ten most popular posts from 2022:

1. How to Train for a Career in Commercial Kitchen Repair

Our service techs are at the center of the work we do at ATECH. Our success wouldn't be possible without the efforts of our skilled, hardworking employees. If you’re thinking about a career in commercial kitchen repair, this blog provides several helpful insights that can help you get started.

2. 5 Safety Tips for a Commercial Deep Fryer

Your deep fryer is likely an essential part of your restaurant kitchen. It can also be one of the trickiest pieces of equipment to maintain. This article highlights a few helpful safety tips and best practices to make sure your deep fryer stays in excellent condition.

3. What Happens During a Commercial Kitchen Planned Maintenance Visit?

ATECH is proud to work with hundreds of restaurants across the state to provide flexible and affordable preventative maintenance programs . One of the most common questions we get when developing a customized maintenance plan is, “What tasks does ATECH typically complete during a planned maintenance visit?” In this article, we highlighted the most common areas of focus for our technicians.

4. Changing Careers? Here's What You Could Look Forward to During Your Onboarding at ATECH

We know that starting a new job can be intimidating. That’s why we want to make our onboarding process simple, whether you’re just getting started as a repair technician or have worked in the industry for years.

At ATECH, our onboarding process is geared toward introducing new employees to our way of doing business and helping them build connections with coworkers. This is all guided by our Core Values to help our new hires understand the” how” and “why” of what we do.

5. Is Your Commercial Dishwasher Functioning Properly?

Don’t wait until your dishwasher stops working to recognize there’s an issue. This can add hours (or days) of extra labor for you or your team. The good news is that you can keep tabs on how your commercial dishwasher is functioning before it breaks down. This article shares the common signs that may indicate that your dishwasher needs servicing.

6. Pros and Cons of New and Used Commercial Equipment

Purchasing equipment for your restaurant is a significant investment. Should you purchase a new or used piece of equipment? After working on thousands of pieces of equipment over the years, we’ve seen the pros and cons of each.

This blog post walks you through the advantages and disadvantages of buying used and new, so you can make the decision that works best for you and your budget.

7. Commercial Ice Maker Stops Working Suddenly

Your ice machine can be one of the most temperamental pieces of equipment in your commercial kitchen. Issues with your water line, water inlet valve, or filter can all cause your ice machine to stop working.

This blog shares the first three steps you should take to help you diagnose and resolve the issue if your ice maker is not working correctly.

8. Commercial Dishwasher Stops Working Suddenly

Let’s be honest. Your ice maker isn’t the only temperamental piece of kitchen equipment. Dishwashers can also cause problems. But what should you do if your dishwasher stops working during a lunch rush?

This blog details the five steps you can take if your commercial dishwasher breaks during service.

9. How ATECH’s 90-Day Warranty Protects Your Restaurant Equipment

Our 90-day warranty is one of the things that customers appreciate most about ATECH. While most commercial kitchen equipment repair companies offer a 30-day labor warranty, we offer an extended warranty. We do that because we believe in the work we do and it’s the best way to help our customers protect their investment and extend the life of their restaurant equipment.

This blog outlines our warranty and highlights a few specific ways our 90–day warranty provides greater peace of mind for restaurant owners and kitchen managers.

10. What to Do When Your Refrigerator or Freezer Temperature is Out of Range

Keeping your coolers and freezers within the appropriate temperature range is essential. A malfunctioning cooler could lead to a loss of thousands of dollars of inventory and have you out of compliance with health codes.

If you notice sudden changes in your equipment’s temperature, you want to act quickly. This blog post unpacks four ways you can triage the problem to avoid serious issues.

ATECH: An Industry Thought Leader

We’re proud that our blog showcases our industry expertise that comes from over twenty years of serving organizations across the state of Tennessee and beyond. To learn more about our approach (and pick up some tips for your commercial kitchen), sign up for our newsletter and check out our blog for even more helpful articles.

Looking for commercial kitchen equipment repair in your area? Contact us today!

7 Things You Should Know About Your Equipment As A New Kitchen Manager

Wed, 18 Jan 2023 16:00:00 GMT

Being promoted or taking on the role of Kitchen Manager in a restaurant or commercial kitchen is an honor. It means you are a team leader, organized, and competent in managing all the various aspects of running a kitchen. Becoming Kitchen Manager also means new responsibilities — including creating kitchen plans, managing employees, monitoring food costs, and maintaining your kitchen equipment.

We’ve worked with hundreds of kitchen managers over the years. We know what it’s like to try to keep all the plates spinning while creating a positive work environment for your staff. As you dive into the day-to-day needs of your kitchen, we wanted to provide a few insights to help you manage your equipment and successfully run your commercial kitchen .

7 Things To Know About Your Equipment

Here are a few best practices to help you maximize the efficiency of your equipment in your role as Kitchen Manager:

1. Learn Which Pieces of Equipment Need Extra Attention

The first thing to do is familiarize yourself with all the equipment that plays an essential role in your daily operations. While you may have experience with a particular line — such as hot-side equipment — it’s important to have a general understanding of all the equipment, including the cleaning equipment and HVAC systems. It’s also helpful to recognize that some kitchen equipment requires extra attention . By prioritizing these key pieces, you’ll make sure the most important components of your commercial kitchen will stay reliable and work for years.

2. Recognize the Signs that It’s Time to Replace Your Equipment

The last thing you want is a piece of equipment breaking down without a plan or the budget to replace it. While certain pieces might break unexpectedly, it can be helpful to recognize the signs that your equipment needs service and is possibly becoming unreliable. Paying attention to certain warning signs can help you recognize when it’s time to replace your commercial kitchen equipment .

3. Make Sure Employees Follow Proper Safety Protocols with Equipment

As Kitchen Manager, part of your job is to supervise kitchen staff to ensure they are following kitchen safety standards. Because there are so many potential safety issues, it’s important to take proactive steps to ensure a safe working environment for your team members. Make sure employees are properly trained on the operation and maintenance of equipment. Posting safety guidelines on potentially dangerous equipment should also be considered.

4. Maintain a Detailed Cleaning Plan for Your Equipment

As Kitchen Manager, you play a key role in ensuring that your commercial kitchen equipment is properly cleaned . The best cleaning plans have specific tasks for each day, week, month, and quarter. Purchasing the proper cleaning supplies for your commercial kitchen is another important responsibility. Keeping parts clean is one of the best ways to extend the life of your commercial kitchen equipment.

5. Train Employees on Equipment Care

Depending on the size of your restaurant, there could be anywhere from two to twenty people working directly with equipment on a daily basis. Without the proper training, you risk the potential of adding a lot of wear and tear to your equipment. The best way to set employees up for success is by providing practical, relevant information about kitchen equipment . Another helpful best practice is to train employees to identify potential kitchen equipment issues . This increases the likelihood that you can address issues quickly before they become serious problems.

6. Find a Trustworthy Repair Service

As Kitchen Manager, it's not your job to know how to fix equipment if there’s an issue. But knowing who to hire is an important responsibility. When choosing the best commercial foodservice equipment repair company , you want to make sure they have a history of great service, a variety of parts on hand, and experience working with the equipment brands you have in your kitchen.

7. Set up a Planned Maintenance Routine

In addition to finding the right service partner, planned maintenance can be one of the most valuable investments you can make to keep your commercial kitchen equipment operating at peak performance. While you may not be the final decision-maker, it can be helpful to know everything that is included in kitchen maintenance and how to get started .

ATECH: A True Partner for Kitchen Managers

At ATECH, we want to do everything we can to help you be a successful kitchen manager. With a 96% first-call repair accuracy , our team has the experience and expertise to resolve any issue quickly and effectively. We can also help you set up a customized planned maintenance schedule based on your commercial kitchen’s specific equipment needs.

If you’re looking for a commercial kitchen equipment service partner, we’d love to connect. You can learn why restaurant managers across Tennessee choose ATECH or contact us today to learn more about our services.

The Ultimate Planned Maintenance Guide to Prep Your Kitchen for 2023

Wed, 04 Jan 2023 19:33:29 GMT

January is often a time for restaurant owners and kitchen managers to catch their breath from a busy holiday season and start to plan for the upcoming year. After the holiday season ends, it can be helpful to take a step back and consider what changes or improvements you can make to run your kitchen successfully in the new year. While there are numerous responsibilities on your plate — from training employees to changing your menu — your equipment is a vital part of your restaurant that shouldn’t be overlooked. In fact, investing in a planned maintenance routine could be one of the most beneficial decisions that you make for your restaurant or commercial kitchen in 2023.

As one of the top commercial kitchen equipment service providers in Tennessee , we’ve had the honor of partnering with hundreds of restaurants across the state. One of the ways we work with kitchen managers to prepare equipment for the new year is to design a tailored planned maintenance program based on their specific needs. Whether you’re searching for a planned maintenance service provider or simply looking to manage it on your own, we wanted to pass along a few of our most popular resources.

The Ultimate Planned Maintenance Guide for Commercial Kitchens

Here are five resources to help you design a planned maintenance schedule. Proactive maintenance and cleaning can save your restaurant unnecessary costs while keeping your equipment in excellent shape.

Download: The Ultimate Commercial Kitchen Planned Maintenance Checklist

With dozens of equipment pieces, developing a scheduled maintenance plan for your kitchen might seem overwhelming. It doesn’t have to be! Our team put together this free resource to help you eliminate the guesswork around planned maintenance. In it, we cover everything to consider and provide recommendations for how often to conduct maintenance on the equipment in your kitchen.

1. Schedule: Add Time for a Planned Maintenance Routine to Your Calendar

Knowing how to maintain your kitchen equipment is one thing. Actually making time for it is another. The best way to ensure you take the necessary steps to maintain your commercial kitchen equipment is to add reminders and deadlines to your calendar. This resource can help you design a planned maintenance schedule that works for you and your team.

2. Discover: What Happens During a Commercial Kitchen Planned Maintenance Visit?

While each of our proactive maintenance plans is customized based on the unique needs of our clients, there are certain tasks we almost always conduct on a visit. If you’ve never invested in planned maintenance, it can be helpful to know what happens during a visit. This resource highlights the planned maintenance routine we typically perform — from cleaning equipment to making sure your HVAC equipment is working properly.

3. Learn: DIY Maintenance Tips to Keep Your Equipment Running Longer

In addition to investing in a planned maintenance visit, there are certain things you can do throughout the year to keep your equipment running smoothly. This resource highlights the most common steps kitchen managers can take to keep their commercial kitchen equipment in excellent condition.

4. Get Started: Pick the Right Planned Maintenance Routine for Your Kitchen

At ATECH, we’ve developed planned maintenance programs for both single restaurants to huge, multi-location clients. Whether you are searching for a preventative maintenance program for one piece of equipment or one hundred pieces of equipment, we know how to create a plan that works within your budget. If you’re looking for a partner to provide planned maintenance for your commercial kitchen, this resource shares a few important things to know about our approach.

Looking for a Planned Maintenance Partner in 2023?

ATECH understands the commercial equipment repair needs of many organizations, from independent restaurants to national corporations. We bring our commitment to integrity and expertise to every single repair we make. To design a maintenance schedule that works for your restaurant, reach out to ask about our planned maintenance services for all your commercial kitchen equipment.

Customer Spotlight: Sonic (Inspire Brands)

Wed, 28 Dec 2022 18:00:00 GMT

Inspire Brands is behind so many of your favorite restaurant experiences. The classic Cherry Limeade at Sonic, a chilly Caramel Swirl at Dunkin Donuts, and the savory Italian Nightclub at Jimmy John’s are all brought to you by this iconic brand. With so many restaurants to keep up and running, Inspire Brands needed a commercial kitchen repair service they could call on day or night to fix any equipment issue their franchises run into. ATECH fit that bill perfectly.

How It All Started

Cody Skelton currently serves as a District Manager with Sonic, so it’s up to him to handle the daily functioning of six different restaurants at once. That’s a lot of ingredients, staff, and equipment to manage. If a machine goes down, it could mean a shuttered store and the loss of a major revenue stream. As Cody puts it, when that happens, “it’s a blessing to have reliable maintenance and service on call.”

Cody initially discovered ATECH through a Google search after feeling dissatisfied with another commercial kitchen repair service.

“We’d struggled through 2020 and 2021 to find not only reliability but consistency. ATECH quickly provided just that. Trust was built on being able to listen and offer solutions and being available. With strong communication from the employees of ATECH, I knew we were headed in the right direction.”

What Sonic (Inspire Brands) Appreciate About ATECH

Cody soon switched to working with ATECH as the preferred repair vendor for the Sonic locations he managed. Since he’s been with Sonic for 20 years, Cody’s understanding of the equipment rivals that of many repair services. While he can fix most things over the phone with the right parts, he has many other responsibilities to handle that are more pressing. That’s why he’s glad he can count on ATECH.

“The best part of working together with ATECH has been the availability and communication. The team is more than willing to listen to what’s needed, supply the best options, and move quickly to keep us going.”

Experienced Nashville Commercial Kitchen Repair Professionals

Even more than the equipment expertise, Cody has been most impressed by the people who work at ATECH. As he’s worked with different technicians over the past two years, he’s noticed a difference in how ATECH handles service calls.

“ATECH provides results. They have been more available and reliable than many of the vendors I’ve worked with.”

In addition to the quality of service provided, Cody also appreciates the speed and ease of submitting a request. He uses the EcoTrak facility management program to make same-day maintenance requests.

“I know that I can submit a ticket and get a response almost immediately. Previous vendors would leave us in the dark for days or even weeks. Add on the addition of EcoTrak for us, and it’s even easier on me as a leader. I can now train my general managers to have accountability and make the requests themselves.”

Need an Equipment Repair Company that Always Answers Your Call?

Making a client’s life easier is why ATECH operates the way that it does. To learn more about ATECH’s commitment to prompt, quality service, or to request a quote, contact us today!

Meta Description: Cody from Sonic/Inspire Brands in Nashville trusts ATECH for excellent commercial kitchen repair and maintenance services.

5 Commercial Kitchen Equipment Tips to Prepare for the Holiday Rush

Fri, 23 Dec 2022 21:30:21 GMT

The holiday season can be a hectic time of year for restaurant owners and managers who run commercial kitchens. For some restaurants, the weeks between Thanksgiving and New Year are filled with hosting annual holiday parties for businesses or families celebrating the season at their favorite spot. Other restaurants have to find creative ways to overcome staffing challenges as employees take time off during the holidays.

Whether you’re a high-end restaurant prepping for office parties or a fast-food chain serving shoppers as they pick up a quick meal in between destinations, it’s essential to make sure your commercial kitchen equipment is ready to handle the crazy holiday rush.

5 Commercial Kitchen Equipment Tips to Prepare for the Holiday Rush

Here are 5 commercial kitchen equipment tips to set you and your restaurant up for success this holiday season:

1. Create a comprehensive holiday season checklist.

The holiday season presents challenges your staff doesn’t experience any other time of the year. Many restaurants serve specialty items or offer to-go dishes for people to enjoy during the holidays. Staffing shortages and call-outs also increase during the holidays.

The best way to prepare is to create a comprehensive holiday checklist for your restaurant . This can include everything from inventory checks and plans for holiday orders to cleaning plans and equipment inspections. You might also consider reviewing the checklist with stakeholders and training staff about any unique changes to their routines.

2. Implement a consistent equipment cleaning routine.

Cleaning and maintaining a commercial kitchen is a significant part of work in a restaurant. This is especially true during busy seasons when commercial kitchen equipment is running non-stop. It’s also important to remember that your kitchen staff might have to work overtime or cover a shift they don’t normally work. Posting checklists in prominent places is a helpful way to eliminate the guesswork around cleaning.

3. Dedicate time each week to check equipment.

Checking equipment on a regular basis is a helpful best practice throughout the year. But it can be especially helpful during the holidays. Once a week, check your pipes and valves for leaks and check your gaskets for tears. Training employees to identify potential issues can add another layer of protection and address any failures in real time. This two-pronged approach is the best way to identify any potential hazards in the kitchen that could interfere with your equipment and grow into full-fledged problems.

4. Schedule a planned maintenance visit.

Now is not the time to postpone or procrastinate on routine equipment maintenance. Scheduling a planned maintenance visit before the holidays can help eliminate worrying about something going wrong. Whether you need planned maintenance for 10 or 100 pieces of equipment, our team at ATECH can create a tailored maintenance program for your restaurant .

5. Equip your team with a backup plan.

Unexpected breakdowns can still happen, even with a planned maintenance plan. That’s why it helps to equip your kitchen staff with an equipment failure plan in case you’re not there to handle it. This should include who to call in case of an emergency as well as your backup plan if specific equipment goes down.

Let ATECH Eliminate the Stress of the Holiday Season

The holidays are already stressful for restaurants and commercial kitchens as you deal with staffing and inventory issues. Don’t let a jammed oven fan or refrigeration leak add to the chaos. If you’re planning for the holiday rush, our team at ATECH can ensure your equipment is working properly and ready for anything the season might have in store.

You can reach out today to set up a planned maintenance visit for your equipment. We’d also encourage you to add the phone number of our nearest service center to your speed dial. In most cases, our technicians provide same-day visits on calls received by noon.

Tech Spotlight: Clint Parker

Thu, 08 Dec 2022 22:34:01 GMT

For many years, commercial kitchen repair wasn’t on Clint Parker’s radar. From the age of 20, he worked mostly in carpet cleaning and emergency cleanup, helping homeowners and companies rebuild after an emergency or a tragedy. After almost twenty years in that industry, he didn’t know it would be possible to make a career change.

How It All Started

His friend Kevin Plung had worked at ATECH almost since it opened and enjoyed his work at the company. He encouraged Clint to apply for a job, reassuring him that ATECH would provide the training necessary for success in a new industry.

“Kevin is one of our managers here, and he kept on talking to me for a while about this job. I went home and talked to my wife about it and finally applied for the job. I was hesitant at first because I’d been in another career for twenty years, but I’m so glad I did it.”

Training at ATECH

In order to prepare Clint to begin taking service calls, he first worked alongside Kevin and Bill, who oriented him to the daily routine and typical repairs he might see in a day. ATECH then paid for him to attend training in South Carolina at CFESA, the Commercial Food Equipment Service Association.

“When I first started out, I worked with Kevin and Bill for a couple of months, who taught me the basic steps of taking apart equipment and putting it back together. Then ATECH sent me to CFESA for training in gas, electric, steam, and schematics. CFESA is a very good program, especially for people just starting out. Everything I learned just kept popping back into my mind while I was working in the field.”

Culture at ATECH

As Clint began taking solo service calls for ATECH, he was amazed by the camaraderie and support he found among his colleagues.

“This company’s more like family, and all of the technicians here are so helpful. You can call them 24-7 for guidance when you’re first starting out. You can call them a hundred times for help, and they don’t mind. They’re happy to get on a phone call or a video call and walk someone through a tricky part of a repair.”

Now that Clint has settled into his new career, he wants to spread the word to others about the fulfillment and job security he’s found at ATECH.

“I’m 40 years old and I wish I’d started this younger, because it’s a really good career. As long as you can tear something apart and put it back together, you can enter the field of commercial kitchen repair. There’s so much support for new technicians at ATECH, and the service techs have so much knowledge because they’ve been doing it for so many years. ATECH is a truly wonderful company to work for.”

Tech Spotlight: Jon Hinson

Tue, 15 Nov 2022 19:53:29 GMT

Jon Hinson has experienced a lot in his life. As the oldest of seven kids and a self-proclaimed military brat, Jon has lived in states ranging from Alaska to the Carolinas and everywhere in between. Today, Jon is settled in Chattanooga with a family of his own, along with most of his siblings who are also married with kids. Experiencing so much from a young age provided Jon with a unique perspective on people and places which serves him well in his role as a busy technician at ATECH.

How It All Started

When we sat down with Jon, he was on the cusp of celebrating three years with ATECH. Before joining ATECH, he worked as a residential repair technician but always had a greater interest in commercial repair. That curiosity, combined with ATECH’s company culture , is ultimately what led him to join the team.

“Many tech jobs you just work on the same thing over and over and over, in the same setting, but not at ATECH. No day is the same, and it’s one of the things that I really enjoy about my job. Some companies also really go for quantity over quality, but ATECH is very much about accuracy, a job well done, and finding out what’s wrong the first time. We make sure you can actually get something repaired and that you have a satisfied customer as opposed to just simply hitting quotas.”

Cultivating the Technician-Client Relationship

For ATECH technicians, the scope of work is wide, but no matter the job, the entire team is always working to cultivate and maintain solid relationships with every client.

“Compared to a lot of technician jobs, it really has some advantages. ATECH is really looking for people who want to do a good job and want to better their customers and leave things better than they found them. So if your desire is to take care of your customer or actually see something repaired and provide a solution, then you have a lot more support, freedom, and ability to take responsibility and to do a good job.”

Who is Responsible for Commercial Kitchen Equipment Maintenance?

Tue, 15 Nov 2022 15:35:58 GMT

A commercial kitchen is a fast-paced environment filled with people who all have their own unique responsibilities and areas of focus. Whether you own the restaurant or you’re a new line chef, there’s always a lot of work to be done. As a result, it’s easy to lose focus on the equipment that’s being used each day to keep your kitchen running smoothly.

One of the questions we often get from our customers is, “Who should be responsible for the maintenance of the commercial kitchen equipment in our restaurant?” While each restaurant is unique in its structure, the most common advice we share is that it needs to be a shared endeavor. It’s everyone’s responsibility to make sure your restaurant equipment is functioning and any potential problems are addressed quickly.

In order for everyone to play their part in maintaining and extending the life of your equipment, we wanted to highlight the various roles and responsibilities each team member should play. We’ve also linked to some helpful resources to help you develop a planned maintenance routine for your commercial kitchen equipment .

Role & Responsibilities of Restaurant Owner

1. Develop the systems and routines to keep your kitchen running smoothly . I t’s your job to eliminate the guesswork around equipment maintenance and care. One way to do this is to establish the systems and routines for opening the kitchen, working throughout a shift, and closing the kitchen each night.

2. Know how often your kitchen equipment needs maintenance . Each piece of equipment in your kitchen requires different levels of care. This resource will help you discover how often you need to schedule maintenance for your ovens, refrigerators, ventilation systems, dishwashers, and other pieces of equipment.

3. Establish a planned maintenance checklist for your employees . Once you’ve identified the planned maintenance that each piece of equipment needs, it’s time to assign tasks to your team members.

4. Select a certified service company to take care of your maintenance needs . It’s often the owner or manager's responsibility to hire technicians or maintenance providers to service their equipment. There are key factors to consider before you hire a commercial kitchen equipment service company, and this resource will explain how to choose a repair company.

5. Make sure your team is prepared if equipment fails . If a piece of equipment fails, it’s essential to fix the issue quickly. It’s also helpful to know how you’re going to adapt during service if needed. As an owner or manager, it’s your responsibility to make sure everyone on your team knows what to do in case a piece of equipment fails.

Role & Responsibilities of Shift Manager or Kitchen Manager

1. Emphasize equipment care when onboarding new employees . Shift managers are often responsible for on-the-job training. While every kitchen has its own unique ways of doing things, it’s important to train new employees on the importance of caring for equipment during the first weeks on the job. With the challenges of employee turnover, this is doubly important to stay up-to-date and consistent.

2. Train employees to recognize potential issues . Catching small equipment issues can help prevent them from becoming big problems. You can train employees to share any decrease in performance, notice leaks, and pay special attention to the older pieces of equipment in order to prevent major breakdowns.

3. Implement best practices to keep equipment operating smoothly . Shift managers are responsible for making sure the policies that are put into place are implemented correctly. This includes everything from communicating expectations around equipment care to identifying ways to improve the processes and checklists for cleaning.

Role & Responsibilities of Line Workers

1. Know what pieces of equipment need extra attention . Part of working in a kitchen means being familiar with the equipment. As someone on the front lines of your restaurant, it’s important to recognize the equipment that needs the most attention in a commercial kitchen.

2. Make sure equipment is properly cleaned . Cleaning is a big part of preventive maintenance. Line workers are often the ones responsible for regularly cleaning and maintaining equipment in order for it to provide the best service.

3. Report any issues to the appropriate supervisor as soon as possible. Time is of the essence when repairing a piece of equipment. Whether your ice machine stops working or your dishwasher goes out , it’s important to communicate any issues quickly.

Let ATECH Care for Your Commercial Kitchen Maintenance Needs

At ATECH, our team understands the repair needs of individual restaurants as well as large, multi-site operations. We’re committed to maintaining your equipment and fixing anything quickly, accurately, and efficiently. To find out how we can help keep your operation running smoothly, reach out to us today for a planned maintenance quote .

Nashville-based ATECH receives national award for hiring and training military veterans

markl@atechtn.com — Mon, 14 Nov 2022 18:28:14 GMT

NASHVILLE, Tenn. (Nov. 11, 2022) -- For the third year, the U.S. Department of Labor has awarded ATECH Inc. , a Nashville-based restaurant equipment parts and service provider, with its HIRE Vets Gold Medallion Award , the only federal-level veterans’ employment award that recognizes an organization’s commitment to veteran hiring, retention, and professional development.

Founded in 1990, ATECH is one of only four Nashville businesses to receive a HIRE Vets Medallion this year. To qualify, ATECH met and surpassed the required percentage of veteran new hires in 2021.

“Our veteran colleagues bring skills and experience to the table that cannot be taught in any other way than military service,” said Charlie Kunberger, Chief Operating Officer at ATECH, “Their work ethic, discipline, and determination provide our commercial kitchen clients with impeccable customer service while also setting new standards of personal and professional growth for every one of us at ATECH.”

William Risener, a field technical service manager at ATECH, served in the U.S. Navy for seven years as a boiler technician before retiring at the rank of Petty Officer 2nd Class. During his enlistment, he served overseas in Operation Desert Shield, Operation Desert Storm, and Somalia.

“It was a demanding experience,” said Risener. “We spent up to 20 hours a day on our feet in an engine room that reached about 130 degrees. But I consider my time in the military priceless because of the discipline, the maturity, and the opportunities it’s given me.”

“Veterans can bring a dedication like no other,” added Risener. “We’re expected to show up to work every day, look our best, be our best, and perform our best. That’s how I became a manager at ATECH. I’m reliable, and I do my job to the best of my ability every day until the job is done.”

According to the latest U.S. Census data, there are more than 29,000 veterans residing in Davidson County. Nationwide, 7 out of 10 employers have reported that veterans perform "better than" or "much better than" their non-veteran peers. Nearly 8 out of 10 employers also report that veterans are easier to manage. Employers can earn up to $10,000 in federal and state tax credits for hiring veterans, including the Work Opportunity Tax Credit .

To learn more about the HIRE Vets Medallion Award program, visit HIREVets.gov .

About ATECH Incorporated

Established in 1990, ATECH is a local, family-owned company that is committed to providing high-quality work for every customer, servicing all of Tennessee and parts of Georgia, Arkansas, Alabama, Kentucky, South Carolina, North Carolina, and Virginia. ATECH operates with CFESA Level 3 certification, the highest level of certification given by the Commercial Food Equipment Service Association, which ensures its capability to repair, replace, ship, receive, warehouse, fabricate, and install commercial kitchen equipment. For more information, visit www. atechinfo .com .

How ATECH’s 90-Day Warranty Protects Your Restaurant Equipment

Fri, 28 Oct 2022 14:20:46 GMT

There are several reasons ATECH offers a 90-day warranty on parts and labor for our commercial kitchen equipment repair services. The first is that we are confident in our technicians’ ability to fix any issue on the first trip. Our technicians have maintained a 96% first-call repair accuracy after thousands of service calls over almost three decades. The second reason is that we believe it’s the right thing to do for the restaurant owners, managers, and staff who partner with us to keep their kitchens running.

While most commercial kitchen equipment technicians only offer a 30-day labor warranty, we believe extending ours is the best way to help our customers protect their investment and extend the life of their restaurant equipment.

Here are a few specific ways our 90-day parts and labor warranty helps to protect your kitchen and extend the lifespan of your ovens, ranges, commercial fryers, grills, refrigerators, ice machines, and other equipment pieces you rely on each day.

1. If an additional repair is needed, you only pay for the parts.

There are times when our technicians arrive at a job and realize there are other issues that need to be fixed. We realize how discouraging and frustrating this can be for managers to hear. That’s why we make it as easy as possible to resolve every issue while we’re on site. If our technicians recognize that additional repairs are needed, you don’t have to pay extra for their visit.

2. If a related problem occurs that should have been identified, we’ll cover the cost of service.

On average, our technicians have nearly a decade of experience repairing commercial kitchen equipment. They also invest 87 hours each year in ongoing training in the field and from our manufacturers. This means they know the ins and outs of your equipment and how each piece of equipment is supposed to work to manufacturers’ specifications.

In some cases, the failure of one part can create a chain reaction with the rest of the equipment. That’s why we’ll cover the service cost if we have to come back and repair or replace a part that fails related to the first repair if we don’t discover it on the first trip. You only need to pay for the part that’s needed to complete the repair.

3. We’ll make sure to cover repairs if they fail.

We recognize how maddening it can be to experience a problem just after you think it’s been resolved. In the rare case that we don’t fix the issue the first time and a related repair is needed within 90 days, we’ll come back and fix the issue at no charge.

ATECH’s Customer-Focus & Commitment to Excellence

At ATECH, we want to do everything we can to make our customers' lives easier. Few people work harder than those in the restaurant and commercial kitchen industry. We know how taxing it can be to meet the demands of your customers while keeping your kitchen operating at peak efficiency.

Whether you’re worried about the speed of repair, the cost, or other potential issues, we want to give you the peace of mind that your issues will be fixed right, fast, and at a fair price. That’s why we offer a 90-day warranty and 100% satisfaction guarantee on all of our work.

If you run a restaurant or commercial kitchen in Tennessee, learn more about the difference ATECH can make as your commercial kitchen equipment repair technician.

You can also contact our team anytime for a quote or questions about your repair needs.

What Happens During a Commercial Kitchen Planned Maintenance Visit?

Wed, 12 Oct 2022 14:41:28 GMT

Planned maintenance is often one of the most beneficial services you can invest in for your commercial kitchen. By proactively addressing issues as they arise, you can better manage your operating budget, reduce downtime, and ensure your kitchen is operating at peak performance. After more than 25 years of serving restaurants in commercial kitchens in Tennessee, we’re proud of the affordable and flexible Planned Maintenance Programs that we’ve designed to help our customers extend the life of their equipment and improve the energy efficiency of their kitchen .

One of the most common questions we get when developing a customized maintenance plan is, “What are all the tasks ATECH completes during a planned maintenance visit?” In this article, we’re highlighting the most common areas of focus for our technicians.

What Happens During a Planned Maintenance Visit?

While ATECH works with each customer to design a plan based on their needs, here are the most frequent routines we incorporate into our planned maintenance program for restaurants and commercial kitchens in Tennessee :

1. Check and Clean Coolers, Freezers, and Ice Machines

Your restaurant's coolers and freezers are crucial for storing different ingredients at the correct, food-safe temperatures. Over time, the condenser coils on these machines become covered with grease and dust, which can create strain on your equipment. Without proper maintenance and care, your equipment’s components will have to work harder and consume more energy. This extra strain adds up over time costing more money to run the equipment and it can eventually cause units to break down.

ATECH’s technicians conduct a thorough inspection and cleaning routine for your cold-side equipment. This includes everything from checking gaskets and cleaning coils on your walk-ins and reach-ins to cleaning and sanitizing ice machines and replacing water filters.

2. Check and Clean Ventilation, Exhaust, and Supply Fans

Your ventilation hood is a piece of commercial kitchen equipment that often needs extra attention .
As part of our planned maintenance program, our technicians regularly work to check and assess the health of your ventilation system. Typical tasks include checking the blower wheel and system balance, oiling motor bearings, greasing blower shaft bearings, and replacing belts.

3. Inspect Kitchen Equipment

There are dozens of different equipment pieces your kitchen uses every single day. Making sure they’re operating at peak efficiency is key to avoiding serious issues that could cost you significant time and serious money.

At ATECH, our technicians have experience with conducting planned maintenance on equipment from more than 100 different manufacturers. Our planned maintenance program helps to inspect ovens, ranges, dishwashers, deep fryers, steamers, broilers, skillets, and other equipment that are critical to your commercial kitchen.

4. Check Heating & Cooling Systems

Our team also provides HVAC repair and maintenance services for kitchens. In addition to inspecting and optimizing your kitchen equipment, our planned maintenance programs include in-depth inspection of your heating and cooling systems.

Our planned maintenance routine for HVAC includes more than 20 different tasks such as cleaning condenser coils, checking refrigeration and operating pressures, securing terminal connections, and checking your electric or gas heat to make sure it’s ready for seasonal changes.

Knowing When to Scheduled Planned Maintenance

When it comes to maintaining your commercial kitchen equipment, it’s important to remember that the more frequently it’s used, the more regularly it will need to be maintained. So how often do you need scheduled planned maintenance appointments for your kitchen? Here are some general guidelines we encourage our customers to consider as part of their planned maintenance program:

Combi Oven or Convection Oven—Quarterly
Refrigerators and Coolers—Quarterly
Oven Hoods and Ventilation System—Professionally Clean Every 3 to 6 Months, Inspect Quarterly for Kitchens that Run 24 Hours a Day, or Twice Yearly for Most Restaurants
Dishwashers—Quarterly
Ice Machines—Quarterly with Filter Changes Every 6 Months

By scheduling maintenance based on equipment usage, you’ll extend the lifespan of your equipment and reduce the chance of an unexpected breakdown. ATECH can assist you with questions about frequency of planned maintenance visits based on your equipment usage.

Customize Your Kitchen’s Planned Maintenance Program with ATECH

At ATECH, our team is committed to repairing and maintaining your equipment quickly, efficiently, and effectively. Whether you are searching for a preventative maintenance program for 10 or 100 pieces of equipment, we can help! We offer bi-monthly, monthly, quarterly, semi-annual, and annual maintenance programs for your convenience.

Reach out to us for a free consult and quote for your planned maintenance program .

Changing Careers? Here's What You Could Look Forward to During Your Onboarding at ATECH

Mon, 26 Sep 2022 14:42:21 GMT

Starting a new job can be both exciting and terrifying. At ATECH, our onboarding process is geared toward introducing new employees to our philosophy, our way of doing business, and getting them familiar with coworkers. This is all guided by our Core Values to help new hires understand the” how” and “why” of what we are doing.

At ATECH, our philosophy of “Fixed Right, Fast, Guaranteed” is the cornerstone of our Core Value #1 – Being Customer Focused. Doing what is necessary to safely fix equipment on the first trip out is our highest priority.

Seasoned Technicians

For seasoned technicians, the onboarding process is a one-to-two-week process that focuses on how we do business. Day One is spent with a senior manager going over our Core Values, insurance, work hours, pay, and how the company is set up. This is also an excellent opportunity for introductions to coworkers and explaining how the new tech will be working with different staff members. Finally, a new tech will be introduced to the veteran technician who will be working with them for the next week and teaching them the "ATECH Way."

On Day Two and for the rest of the week, a seasoned tech will work with the new technician to help familiarize them with our dispatching process, tablet software, and work process. This is also the day when a new technician’s van will be outfitted. The tech will also receive a uniform, ID badge, and tablet. While doing different jobs under the direction of the tech mentor, they will get familiar with our local purchase process, ordering parts, quoting repairs, and checking out.

Feedback between the technician, the trainer, and dispatch will determine how long the training period will be before the new tech is ready to run calls alone. During this process, we also discuss what training the technician wants or can use to further their expertise. At ATECH, we believe that there is always an opportunity to learn more, especially in this fast-paced industry we are in.

Apprentices

Our process for onboarding apprentices is more detailed, but it follows a similar path to an experienced technician. For apprentices, Day One also involves an introduction to ATECH’s Core Values. A senior manager will also review insurance, working hours, paycheck set-up, and company organization with the new hire. On the first day, new apprentices will meet coworkers and all other staff members. They’ll also be introduced to the technician who will be working with them. This seasoned technician will be teaching them more about the business itself and about the “ATECH Way.”

For the remainder of the first week, the apprentice will work with their assigned technician to become familiar with the dispatching process, tablet software, and work process. They’ll also receive their uniform, ID badge, and tablet. We’ll assess what tools the apprentice already has and suggest other tools that may be specifically helpful for food service equipment repair. ATECH helps technicians and apprentices with tool purchases by offering a tool account program. The program is a small weekly payroll deduction so technicians can get the tools now that they need to do their job the most efficiently and then pay them off over time.

While doing different jobs under the direction of the tech mentor, as with senior techs, apprentices will be introduced to our local purchase process, ordering parts, quoting repairs, and checking out. At ATECH, our philosophy of “Fixed Right, Fast, Guaranteed” is the cornerstone of our Core Value #1 – Customer Focused – and doing what is necessary to safely fix equipment on the first trip out is our highest priority.

Training for Your New Career as a Technician

Actual training during this initial period will focus on a combination of online courses and hands-on training. Online courses are designed to give the apprentice a foundation on hot side electrical, gas, and steam functions, as well as how to read schematics and troubleshoot. Additional courses focus on refrigeration and HVAC. Once the initial online courses are completed, the apprentice will be eligible for CFESA training when it is available.

Apprentices will work with technicians on planned maintenance calls to introduce them to equipment, how it runs, what can go wrong with it, and how best to keep it operating to the manufacturer’s specifications. They will also be working on installations to learn what a good install looks like and what can go wrong when equipment is not installed to the manufacturer’s specifications. This is essential because around 95% of all new installation service calls are installation-related and not actually equipment malfunction.

New hires will also be riding with senior technicians learning how to troubleshoot and repair a variety of equipment. It is not uncommon for our technicians to work on steamers, ovens, coolers, and ice machines all in the course of one day. A variety of calls is one of the many positives of working in our industry.

This training will continue during the first few months with attention to milestones. Those milestones include hot side online training, CFESA training, working alone on PMs, factory training, and repairing equipment on their own, to mention a few. As an apprentice progresses, they will be challenged with more complex service calls under the supervision of our trainer. This will help them continue their growth as a technician.

Join the ATECH Team

Our service techs are at the center of the work we do at ATECH. It's how our founder Mark LeBerte started all those years ago, and our success wouldn't be possible without the efforts of our skilled, hardworking employees. If you want to learn more about current openings at ATECH, complete our application form, and we’ll reach out to schedule an interview. Thank you for your interest!

Customer Spotlight: Bob’s Dairyland (Joe Miller)

markl@atechtn.com — Wed, 21 Sep 2022 21:35:15 GMT

Known best for its BBQ, Bob’s Dairyland has been an East Tennessee staple for over 65 years. Joe Miller has owned the restaurant since 2008 and also serves as head chef. Since he’s taken on these two roles, Joe doesn’t have much spare time, but he made time to talk about the important role ATECH plays in keeping his establishment successful and providing him with peace of mind.

How It All Started

As chef and owner of Bob’s Dairyland, Joe Miller handles a wide variety of tasks including menu development and cooking, hiring employees, paying the bills, and even washing dishes. Being a small business owner is no easy task, so when equipment breaks down, finding a fast fix is crucial. But initially, Joe had difficulty finding a reliable service provider. This led to him facing even more challenges in operating his restaurant. Eventually, his search for a reliable commercial kitchen repair service in Tennessee led him to ATECH.

“We had one maintenance company that just didn’t even return phone calls and another that gave us very bad advice on an expensive piece of equipment. (They said it couldn’t be repaired and I should just replace a $24,000 machine.) I had seen ATECH’s van at another local restaurant and wrote down their phone number. ATECH was able to determine the machine was definitely repairable, for a $75 part!!!”

What Bob’s Dairyland Loves About ATECH

ATECH’s company culture has a lot to do with its successful relationships with each client, and Joe’s experience serves as proof.

“When our equipment is down, I’m losing money. But with ATECH, I have peace of mind knowing that if I call, they will answer and will be here when they promise. Before the first tech left here on his first trip, I walked him through my kitchen to see our equipment. He assured me there wasn’t a piece of equipment here that ATECH can’t or doesn’t work on. That is tremendously reassuring to me.”

Need an Equipment Repair Company that Always Answers Your Call?

We’re proud of our strong partnership with Bob’s Dairyland and hope that it continues for years to come. Contact us today to learn even more about ATECH’s commitment to prompt, quality service or to request a quote for planned maintenance for your commercial kitchen equipment.

7 Safety Tips for Working with Food Service Chemicals

markl@atechtn.com — Thu, 15 Sep 2022 15:30:25 GMT

Keeping a commercial kitchen sanitized is one of the best ways to protect your staff and customers from food-borne illnesses. Unfortunately, the chemicals used to clean and sanitize can also pose a threat to restaurant workers. Common chemicals used for cleaning and sanitation can cause injury if they’re not used correctly. That’s why having proper cleaning protocols in place is essential for keeping employees safe in the kitchen .

ATECH works with businesses in Nashville to provide them with essential food service chemicals for their restaurant or commercial kitchen . Part of our role is also to help managers and chefs implement best practices for using these chemicals in their kitchens. We’ve put together a few tips on safely storing and using food service chemicals in your commercial kitchen.

Make sure your food service chemicals are properly stored away from any food prep areas.

Figuring out how to properly store supplies can be a challenge for many restaurants, especially in tight kitchen spaces. But, chemicals not being stored safely is a top 5 health violation. Here are a few tips for properly storing your cleaning supplies:

Be sure to store chemicals in their original, closed containers.
Make sure all chemicals are stored in a secure and dry location, preferably in a closet or cabinet that separates them from your food area.
Make sure to have a Material Safety Data Sheet for each chemical and that all spray bottles are labeled.
Storing liquid chemicals on lower shelves can help avoid the risk of spills.

Remember to store non-compatible chemicals separately.

Chemicals such as bleach and ammonia can create a poisonous gas if mixed. It’s important to store products with these chemicals separately to minimize this risk. Making sure your bottles are properly labeled can also help you keep employees safe. The label should clearly state the contents of the spray bottle or container and list the hazards of the chemicals inside.

Create a standard procedure that every employee follows for cleaning.

The best way to keep your kitchen clean and employees safe is to establish and practice standards that employees stick with every day. These procedures should cover tasks that need to be carried out daily, weekly, monthly, and even hourly, depending on your specific needs. With staff turnover in the kitchen, revisiting these standards on a regular basis will help ensure compliance and safety.

Use automated chemical dispensers.

Automatic dispensers can help reduce employee exposure to commercial kitchen chemicals. These dispensers help ensure the proper chemical concentration by only dispensing the amount needed.

Provide PPE for employees while they’re cleaning.

Employees should be equipped with personal protective equipment (PPE) to help minimize the risk when working with food service chemicals. Common PPE for commercial kitchen employees includes gloves and aprons.

Train employees on proper cleaning techniques with food service chemicals.

Training employees on potential kitchen issues is one of the best ways to avoid accidents of any kind. Taking the time to train employees during orientation can help keep employees and customers safe. All trainings should help employees understand how to correctly use cleaning supplies and how to react in case of spills or contamination.

At ATECH, we can conduct proper usage and product application training for your staff if needed.

Utilize a preventative maintenance program.

The more buy-in your staff has when it comes to managing your kitchen, the more likely they’ll be to keep your kitchen safe and clean. Following a regular preventative maintenance plan for your commercial kitchen can eliminate a lot of the guesswork when it comes to keeping your kitchen clean and operating at peak efficiency.

Looking for Food Service Chemicals for Your Commercial Kitchen?

At ATECH, we offer a wide variety of chemical and equipment solutions for your food service needs in Nashville, including dishwasher soap, counter sanitizers, floor cleaners, degreasers, and disinfectants. Contact our team today to learn how we can equip your restaurant with the best cleaning solutions for your kitchen.

Growing Your Commercial Kitchen: What to Consider When Expanding

markl@atechtn.com — Thu, 01 Sep 2022 00:27:29 GMT

Expanding your commercial kitchen is no small feat. Whether you’re looking to improve the utilization of your current kitchen or increase your service capacity, there are many factors for restaurant owners and managers to consider when planning for commercial kitchen expansion. The last thing you want is to get to the end of the project and feel like you wasted money because the expansion didn’t accurately address your needs.

As one of Tennessee’s leading commercial kitchen equipment service and parts providers , we’ve worked alongside numerous restaurants during their expansion process. We’ve learned a lot from these experiences. In this post, we wanted to share some of the best practices for expanding a commercial kitchen we’ve learned. Hopefully, it can help you develop an expansion plan that meets your restaurant’s specific needs.

What to Consider When Expanding Your Commercial Kitchen

Here are five factors that are important to consider when looking to expand your commercial kitchen:

1. What are your primary goals for expanding your kitchen?

Restaurant managers and owners considering a commercial kitchen expansion should start with a clear understanding of what they're hoping to accomplish with the remodel. Some goals might be obvious, such as “increasing our service capacity” or “improving outdated equipment.” But your expansion also gives you the opportunity to address factors such as creating a better work environment for staff and maximizing how you utilize space. Remodeling may also give you the physical space to improve other parts of your restaurant, including menu expansion and staffing additions.

2. How will you optimize your workflow during the expansion?

Proper workflow is critical for success in a commercial kitchen. The processes you have in place to store, prep, cook, and serve food can make a big impact on your efficiency, output, and customer satisfaction.

While your current workflow might run smoothly, it’s important to consider how your expansion will impact it. For example, how will the expansion impact your staff’s pathway for transporting ingredients from storage to prep areas? Are there any areas of possible cross-traffic that can be eliminated through an expansion?

3. How will you approach the expansion project?

One of the most challenging aspects of commercial kitchen expansion or remodeling is determining a plan that will cause the least amount of disruption to your business. It’s important for your entire staff to know how the expansion will impact their work and what adjustments they need to make.

If you need to shut down any part of your commercial kitchen during the remodel or expansion, make sure your process is well organized so that the temporary location is as functional as your original setup.

4. Does your expansion take new storage needs into consideration?

Being able to serve more customers won’t help much if you can’t store the additional food your cooks will need. If your expansion includes adding hot side equipment, you’ll want to make sure you have enough storage to stock the additional inventory you’ll use after the expansion. When you expand your physical space, don’t forget to include plans for additional shelving and storage. Keep everything within reach for quick and easy use to cut down on trips to the walk-in.

5. Could your restaurant benefit from new kitchen equipment as part of your expansion?

Remodeling and expanding your restaurant kitchen is also a natural time to consider if your kitchen equipment needs to be updated. An equipment audit or assessment by a commercial kitchen repair service can help you prioritize which pieces to replace first. Replacement can also have an impact on your total operations cost. New, efficient equipment can lower utility bills and reduce the total carbon footprint of your restaurant.

Need Some Guidance For Your Commercial Kitchen Expansion?

Expanding your commercial kitchen is a huge feat that requires careful planning and coordination. As an authorized service agent for over 123 manufacturers , our team is happy to answer any questions you might have about your hot side, cold side, or HVAC equipment. We also work closely with food service equipment dealers throughout the state that can assist you with the design and implementation needed to turn your vision into reality.

Contact us to help you keep your entire commercial kitchen running smoothly with our planned maintenance , equipment repair services , food service chemicals , and kitchen parts and supplies .

5 Questions to Ask Before Buying Parts for Your Commercial Kitchen Equipment

markl@atechtn.com — Fri, 12 Aug 2022 14:15:55 GMT

You don’t have a lot of time to stop and think of options when your commercial kitchen equipment stops working. That’s why it’s important to determine how to address broken or malfunctioning equipment before it becomes an issue. Having a plan to repair equipment by yourself, your staff, or through a service company could be the difference between hours and days.

5 Questions to Ask Before Buying Parts for Your Commercial Kitchen Equipment

As an authorized service agent for more than 123 commercial kitchen manufacturers , we’ve repaired thousands of pieces of commercial kitchen equipment. Here are five questions that have helped restaurant owners and kitchen managers find and fix their equipment issues as quickly as possible.

1. Is your broken equipment still under warranty?

The first thing you want to know is if your equipment is still under the manufacturer’s warranty. If so, an Authorized Service Agent (ASA) can repair the issue with no or low cost to you. Some manufacturers require you to work directly with their service department to order replacement parts when you are doing the work yourself. Other manufacturers work with Authorized Service Agents to repair your equipment under warranty.

If you’re not sure about your equipment’s warranty status, it is best to call the manufacturer with your equipment’s model and serial number.

2. If the unit is out of warranty, how quickly can you get the replacement parts?

Time is of the essence when it comes to you repairing your commercial kitchen equipment. Finding a reliable supplier that has quick access to parts could help save hours and thousands of dollars of potential losses depending on the piece of equipment that breaks down.

At ATECH, our Nashville warehouse has over 31,000 parts in stock , with each branch location having hundreds more. We also have access to over 500,000 parts that can be ready and shipped for delivery tomorrow!

3. Do you need OEM or OCM parts?

Finding replacement parts can be difficult, especially if your equipment manufacturer isn’t around anymore . While Original Equipment Manufacturer (OEM) parts are always preferred, they might not be readily available. Original Component Manufacturer (OCM) parts, known as “like-kind” parts, have also become more important as supply chain challenges disrupt the availability of parts.

ATECH has access to OCM parts for your discontinued and obsolete equipment.

4. Do you know how to properly install the new part?

Finding the part you need is the first step. Making sure it’s installed correctly is just as important. If you don’t know how to replace a part, it’s better to find the best possible service technician to help . You don’t want to run the risk of improper installation and damaging your new part or equipment.

Because our technicians have been fully trained, we have likely seen the exact issue you’re experiencing. Our technicians have a 96% first-call repair accuracy and work to ensure your repair is done right, fast, and safe. If you just need more parts, we can help with that too.

5. What could you be missing?

Many commercial kitchen equipment parts operate interdependently. If a certain part breaks or is malfunctioning for an extended period, it might impact other parts of your equipment. This is where having a knowledgeable service technician can help . It’s our job to know how to repair equipment to OEM standards and maximize the life of your equipment. Whenever we repair equipment, our team will often provide tips or important insights to keep your equipment operating as efficiently as possible.

ATECH Can Help Get the Parts You Need

Because of our knowledge, experience, inventory, and reputation, ATECH has been the go-to supplier for commercial kitchen parts for restaurants across Tennessee . Our team can help you find the best solution to your problem and help you fix it as quickly as possible. We can also help prevent any problems in the future with our customizable planned maintenance schedule . With our help, you can count on your equipment to perform well every day, just like you do.

How ATECH Maintains a 96% First-Call Repair Accuracy

markl@atechtn.com — Tue, 09 Aug 2022 23:59:00 GMT

There is no time to waste when a commercial deep fryer fails to heat or a beverage cooler stops working. Without properly fixing the issue, it’s possible that thousands of dollars worth of food or drink could go to waste. At ATECH, we understand that your commercial kitchen equipment repairs need to be done quickly and accurately so that your business doesn’t come to a screeching halt.

With over 25 years in business, we’ve made a commitment to ensure your equipment is “fixed right…and fast.” After thousands of repairs over the years, we’re proud to say that we’ve accurately repaired 96% of the calls we’ve received. After our fix, the problem does not come back 96% of the time.

How ATECH Maintains a 96% First-Call Repair Accuracy

Achieving this mark requires a lot more than showing up and crossing our fingers. Here are a few specific ways we’ve worked to ensure your issues are repaired right, the first time.

1. We work to ensure our technicians are prepared for anything .

Commercial kitchens have dozens of pieces of equipment, each with hundreds of parts that have the potential to fail. As if that weren’t enough, there are also all of the mechanical and electrical systems needed for the equipment to run correctly including water, electric, and gas. Often, these pieces, parts, and systems are interdependent. Whenever a technician shows up for a repair call, there are numerous factors to consider in order to accurately diagnose the issue.

That’s why we work to equip our technicians with important information before their service calls, such as access to information related to the issue, brand specs, and service history. This gives our team a better chance to fully understand which parts of your system are causing the problem and how to fix them.

2. We have experience as an authorized service agent for dozens of manufacturers .

As an Authorized Service Provider for more than 123 manufacturers, we have extensive knowledge and experience working with the most popular commercial kitchen brands. We also work to stay up to date with the current technology and best practice guidelines by requiring every technician to complete at least 87 hours of ongoing training per year.

3. We take time to understand the problem and any other potential issues before we start repairs .

In addition to having extensive knowledge and experience with specific brands, we also take time to listen to our customers. You know your equipment and how it works. Getting a basic understanding of “What’s happening?” is often the first question our technicians want to know. A deep understanding of your specific equipment issues helps us accurately repair what’s malfunctioning, as well as proactively identify potential issues that might occur with other interdependent equipment.

4. We share our knowledge to help you keep your equipment operating .

We don’t just want to help you fix your equipment, we want to help you know how to keep it running at peak performance for as long as possible. Our technicians take the time to make sure you and your team understand the issue and how to prevent any related problems in the future.

Let ATECH Handle the Hard Work for You

At ATECH, we’re committed to providing high-quality work for every customer. That’s why we can boast a 96% first-call repair accuracy and one of the only 90-day written warranties in the industry. Our CFESA Level 3 certification is the highest level of certification given by the Commercial Food Equipment Service Association and ensures our capability to repair, replace, and install commercial equipment accurately.

If you’re curious about our services or guarantees, check out what other restaurant managers are saying or request a quote for your service needs today.

Industry News: Bill Risener Featured FE&S Magazine

Fri, 08 Jul 2022 15:55:58 GMT

Foodservice Equipment & Supplies (FE&S) is one of the nation’s leading media sources for commercial kitchen equipment manufacturers, suppliers, and service providers. This magazine and digital publication provides the latest information for the industry including news, trends, and best practices for food service equipment dealers, specifiers, operators, and supply chain partners.

Earlier this year, the publication featured one of ATECH’s service technician managers, Bill Risener, as a service pro you should know . The article highlighted Bill’s vast knowledge and experience in the industry as it relates to planned maintenance and equipment installation.

Bill has served as a repair technician for more than two decades and has been part of our team at ATECH since 2014. We’re incredibly proud of Bill and grateful for the experience and care he brings to his work each day.

Click here to read the entire feature on Bill Risener by Foodservice Equipment & Supplies Magazine.>>

What You Should Know About ATECH's Planned Maintenance Programs [And How to Get Started]

Tue, 28 Jun 2022 13:36:50 GMT

Planned maintenance is essential to the smooth functioning of commercial kitchen equipment. Investing in a strategic maintenance plan can help prevent costly breakdowns, repairs, and part replacements in the future. When equipment malfunctions or goes down, it can significantly disrupt your business. One way to reduce your repair and maintenance costs is to choose a factory-authorized repair and maintenance company familiar with your equipment and its performance.

There are numerous reasons why commercial kitchens need a scheduled maintenance plan . Scheduling maintenance in advance results in fewer unexpected emergencies and unexpected downtime. It can also help extend the lifetime of your equipment by finding and fixing small problems before they become big ones, saving you more money in the long run. Another benefit of planned maintenance is that it helps you create a safer work environment for your restaurant employees by ensuring your kitchen is running at peak efficiency.

What to Know About ATECH’S Planned Maintenance Plans

As one of the best commercial kitchen equipment maintenance companies in Tennessee , we’ve partnered with dozens of restaurants across the state to support their planned maintenance needs. If you’re looking for a partner to provide planned maintenance for your commercial kitchen , here are a few important things to know about ATECH’s approach:

1. Our Planned Maintenance Can Cover All of Your Hotside, Coldside, HVAC, or Refrigeration Needs.

Because of the diversity of our experience, ATECH can repair and maintain all of your commercial kitchen equipment. This includes everything from ovens and ranges to refrigerated displays and ice machines. We also have a dedicated team of HVAC technicians to maintain your heating and cooling equipment.

2. Our Planned Maintenance Services Can Be Customized to Your Specific Needs.

We want to provide the support you actually need. Whether you’re wanting planned maintenance for one piece of equipment or your entire commercial kitchen, we can develop a customizable plan based on your specific needs and budget. We offer bi-monthly, monthly, quarterly, semi-annual, and annual maintenance plans for your convenience.

3. Our Planned Maintenance Customers Are Our Highest Priority

As an added bonus for our planned maintenance customers, we provide "priority" scheduling for any other issues that might occur. Planned maintenance customers also receive straight-time pricing between 6:00 am and 6:00 pm Monday through Friday.

4. Our Planned Maintenance Visits are Informative and Educational

In addition to servicing your commercial kitchen, our technicians take time to educate and equip you with any important information about your equipment that you need to know. We take the time to ensure you know exactly how to keep your kitchen equipment running and what you can do to extend their lives.

Let ATECH Create a Planned Maintenance Plan that Works for You

As a local commercial kitchen equipment repair company, we view ourselves as partners in the industry with the restaurants and commercial kitchens we serve. When you schedule planned maintenance with ATECH , you can save yourself the headache of frantic phone calls with restaurant service agents and gain the confidence of knowing there’s someone who cares about the efficiency and effectiveness of your equipment as much as you do. Contact our team today to request a planned maintenance quote or download our free “ Planned Maintenance Checklist ” to develop a comprehensive game plan for maintaining your commercial kitchen.

10 Kitchen Equipment Blogs to Help You Open a New Restaurant

Tue, 28 Jun 2022 06:01:11 GMT

There are thousands of details to consider when opening a new restaurant . Owners and managers have to consider everything from getting the right licensing and hiring staff to attracting customers and managing ongoing operations. As one of Tennessee's leading providers of commercial kitchen equipment parts and repair service , we’ve worked with hundreds of restaurants over the years during their initial start up.

The last thing you should stress about when opening a restaurant is your commercial kitchen equipment. To help, we compiled a list of some of our most popular tips and resources for what you should know about kitchen equipment when opening a new restaurant.

Purchasing Commercial Kitchen Equipment for Your New Restaurant

What to Look for When Purchasing Commercial Kitchen Equipment

Whether you’re new to purchasing restaurant equipment or you’ve outfitted several commercial kitchens, it’s important to practice due diligence before investing. This blog post will help you make sure you’ve considered all the options as you prepare to make your purchases.

5 Pieces of Equipment Every Commercial Kitchen Needs

The equipment you choose can make a huge difference in how well your kitchen runs. We’ve created this handy checklist to make sure your commercial kitchen is outfitted with the essential equipment you need to get started.

How to Choose Between Gas & Electric Commercial Kitchen Equipment

Trying to determine the best power source for your ranges and ovens? This post outlines four things to consider when you’re outfitting your commercial kitchen.

The Pros & Cons of New vs. Used Commercial Kitchen Equipment

There are definitely pros and cons to buying both new and used equipment. This post walks you through the advantages and disadvantages so you can make the decision that works best for you and your budget.

Resources for Managing a Commercial Kitchen

3 Tips for Successfully Running a Commercial Kitchen

One of the most important things you can do when opening a new restaurant is to create a working environment that operates smoothly. This post highlights a few of the most valuable tips we’ve seen when it comes to corralling the chaos of a commercial kitchen.

What New Employees Should Know About Commercial Kitchen Equipment

In a new restaurant, it’s important to train new employees so they feel competent and comfortable in the fast-paced and high-pressure environment of a commercial kitchen. This post will help you orient new staff by providing them with practical, relevant information about your kitchen equipment

How to Make Your Commercial Kitchen a Better Environment for Employees

As you plan your kitchen, it’s important to consider designing it in a way that works for your entire team. This post outlines a few valuable tips for improving your commercial kitchen layout and environment.

Maintaining Commercial Kitchen Equipment at Your New Restaurant

Tips & Tricks to Properly Clean Commercial Kitchen Equipment

Ensuring your equipment stays clean is one of the best ways to increase its longevity. This blog post provides a quick and easy reference for cleaning several pieces of equipment in your commercial kitchen.

Questions to Ask Before Hiring a Commercial Kitchen Equipment Service Company

Many repair companies promise excellent service, but not all of them are willing to back up their promises with a written service guarantee. This post outlines four questions that will help you choose a service partner with years of experience, proper certification, and a commitment to excellence.

Commercial Kitchen Equipment Planned Maintenance Checklist

Planned maintenance is often put on the back burner for new restaurants. To help our customers keep on top of these tasks, we created this checklist based on our extensive experience in commercial kitchen repair and our knowledge about how to best maintain your equipment.

Looking for a Parts Supplier & Service Tech? We’d Love to Partner with You

Getting a restaurant up and running is a huge undertaking! You deserve to have people who can support your operation. At ATECH, we pride ourselves on the partnerships we’ve developed with restaurant owners over the past 30 years. As an authorized service provider for

more than 120 manufacturers, we’d love to bring our experience to help serve you in your endeavor. Reach out today for a planned maintenance quote.

Looking for a New Career? Here's How to Get Started in the Commercial Kitchen Equipment Repair

Mon, 20 Jun 2022 15:45:31 GMT

The past two years have created a shift across the country as people are looking for new careers. Some are calling it “ The Big Quit .” Others are referring to it as “ The Great Resignation .” Whatever you choose to call it, the truth is that professionals across the country are looking for work that is more meaningful, flexible, and enjoyable. At ATECH, we’ve seen an increase in interest in working in our industry. Today, we wanted to share the advice we give to someone looking to start a new career in commercial kitchen equipment repair.

Step 1: Determine if You’d Enjoy Working in Commercial Kitchen Equipment Maintenance.

Working as a commercial kitchen repair technician isn’t for everyone. If you’re curious whether it would be a good fit, here are a few helpful questions to ask yourself . You can also consider what a typical day in the life of an equipment service technician is like. If you can answer yes to those questions and are intrigued by the day-to-day duties, then you are a good candidate.

Step 2: Identify What Type of Role You’d Want to Pursue

There are many different ways you can get started in the industry. For example, some of our technicians at ATECH specialize in “hot side” or “cold side” repairs. Others work specifically with HVAC equipment. This will help you determine what type of additional training and certification to pursue.

If you’re not sure, our team at ATECH would be happy to talk through it with you.

Step 3: Pursue Additional Training or Schooling

The next step in becoming a service technician can vary as there are various training paths, but there are options to further your knowledge . Many vocational schools provide the training you’d need to become an HVAC repair technician. If going back to school isn’t an option, or you want to focus on being a “hot side” or “cold side” technician, you might want to consider on-the-job training. Our Technician Apprentice role was designed to help onboard and train professionals who are early in their career trajectory. Our training package for experienced maintenance, residential HVAC and refrigeration technicians instructs those with experience on how to work on equipment in a commercial environment.

Step 4: Continue to Learn, Grow, and Develop Throughout Your Career

One of the best things about working in commercial kitchen equipment maintenance is the path to continually learn and become an expert in the field. Many of our technicians consider the opportunity for growth as one of the major reasons they love working at ATECH . One of our values is to provide training & development opportunities to enhance employees’ personal growth.

Interested in Joining Our Team at ATECH?

At ATECH, we believe our organization is only as good as our people. Our hiring model is designed to help us choose the best equipment repair technicians based on our core values and commitment to serving. If you’re pumped up after reading this post, there’s a good chance you’ll love working at ATECH. Check out our current job openings and benefits today.

What Is Included in Our 90-Day Parts and Labor Warranty?

Fri, 17 Jun 2022 15:14:49 GMT

ATECH’s written 90-day warranty on parts and labor is definitely one of the reasons we stand out as one of the best restaurant and commercial kitchen service companies in Tennessee. We recognize that choosing a repair company with technician who gets the job done quickly and correctly can feel risky. At ATECH, we want to do everything we can to eliminate that risk for restaurant managers and commercial kitchen operators.

While most companies only cover their work for the first 30 days, we offer a 90-day warranty because we are confident in our ability to fix and maintain your foodservice, refrigeration, heating, and cooling equipment. In addition to the warranty on parts, here are a few other guarantees that we provide in our 90-day warranty:

1. No Charge on Additional Labor Required

If one of our repairs fails, we’ll come back out and fix that repair at no charge. This also includes any work that’s needed for repairs related to the original service call. If a related problem occurs that wasn’t previously discovered, you only have to pay for the parts needed for the repair.

2. Factory Trained & Certified Technicians with 96% First-Call Repair Accuracy

We are committed to ensuring our technicians are prepared for anything they might face . As an authorized service agent for dozens of kitchen equipment manufacturers, our technicians have access to support and training not available to many companies and their employees. This has helped us achieve a 96% accuracy repair rate on the service calls we’ve received over the years, which means that 96% of the equipment we fix stay fixed.

3. 100% Customer Satisfaction Guarantee

From the minute you call for service until your bill is paid, we want to make your experience the best it can be. If you’re not completely satisfied with the service or parts we provide, we want to do what it takes to make it right. That’s why we offer a 100% satisfaction guarantee in addition to our 90-day warranty.

Experience the ATECH Difference in Your Commercial Kitchen

We want our customers to have peace of mind that their heating, cooling, and HVAC equipment is repaired correctly and at a fair price. As an Authorized Service Agent of the Year award recipient , we’re proud of the reputation we’ve built in the industry. More importantly, we’re proud of the relationships we’ve built with hundreds of restaurants and commercial kitchens over the years.

To learn more about the difference ATECH can provide as your commercial kitchen equipment repair technician, contact our team today .

3 Reasons You Need an Authorized Service Agent for Commercial Kitchen Equipment Repair

Fri, 29 Apr 2022 19:13:20 GMT

Repairing restaurant or commercial kitchen equipment is a complicated ordeal. It’s crucial that any issue is resolved quickly and correctly so that you’re not left dealing with the same problem or risking even greater damage. That’s why it's important to ensure that you’re working with the best restaurant equipment repair technician possible . One critical element when selecting the right technician is to ensure their status as an authorized service agent. Trained authorized service agents (ASAs) have technicians that are factory trained on many brands, and can often provide valuable insight on how to care for as well as which commercial kitchen equipment you should purchase.

Here are three specific reasons why a company with authorized service agents is the best choice when you’re looking to repair a piece of cooking equipment, refrigeration, an ice machine, or HVAC unit:

1. Authorized service agents have immediate access to OEM & OCM parts.

In order to be an authorized service agent, many manufacturers require a minimum amount of stocked inventory. These are the original equipment manufacturer (OEM) parts. Original component manufacturer (OCM) parts, known as “like kind” parts, have also become more important as supply chain challenges disrupt the availability of parts. At ATECH, our warehouse is filled with nearly 32,000 parts, including some for discontinued equipment, and those that are hard to find. This allows us to offer same-day order fulfillment for almost any part that needs repair or replacement.

2. Authorized service agents have experience in dealing with your exact equipment.

At ATECH, we want to ensure our technicians are prepared for anything and everything they might deal with in a commercial kitchen. Our technicians are factory trained and certified. They receive more than 80 hours of ongoing training each year to keep up with the latest trends in the industry. Because our technicians have been fully trained, we can ensure your repair is done right, fast, and safe.

3. Most authorized service agents guarantee their repairs.

Most service companies only offer a 30-day warranty for labor and defective parts. As an authorized service agency for over 123 brands, we are confident in our ability to resolve the issue the first time. That’s why we offer a 90-day warranty on parts and labor for the repairs we conduct.

Let ATECH Solve Your Commercial Kitchen Equipment Repair Needs.

As an authorized service agent for dozens of manufacturers , we’re proud of the reputation we’ve built to serve commercial kitchens across Tennessee. Our 90-day parts and labor warranty , backed by our 100% customer satisfaction guarantee, is just one of the reasons so many Tennessee businesses trust ATECH for commercial equipment repair. With our help, you can count on your equipment to perform well every day, just like you do.

5 Reasons ATECH is the Go-To Supplier for Commercial Kitchen Parts

Fri, 29 Apr 2022 18:59:55 GMT

There’s a shelf-life to everything in the restaurant industry, and that includes commercial kitchen parts and equipment . Even with a meticulously planned maintenance schedule , restaurant equipment will eventually need replacement or repair. The last thing a chef or restaurant manager wants is a broken piece of kitchen equipment interfering with their final product.

For the past 25 plus years, ATECH has worked as the primary service partner and parts provider for commercial kitchens, chain restaurants, school systems, and hotels across the state of Tennessee. We know that a broken or damaged part can impact your revenue, and we have always approached our work with a desire to resolve issues as quickly as possible. Here are five reasons commercial kitchens have made us their go-to supplier for commercial kitchen parts:

1. We have thousands of parts in stock.

Our Nashville warehouse has nearly 32,000 parts in stock that our technicians have access to 24/7. Our other branches across the state also carry hundreds of the most frequently replaced parts. We carry OEM & OCM parts, including those that are hard to find or discontinued, for cooking equipment, refrigeration units, ice machines, and HVAC units.

2. If we don’t have a part on hand, we can get it quickly.

As an authorized service provider, we have relationships with dozens of manufacturers such as Alto-Shaam , Bakers Pride , Continental , APW , Star , Southbend , Meiko , Turbo Chef , Pitco , and Beverage Air . Through our ASA relationship with them, we have access to over 500,000 parts that can be ready and shipped for delivery same day!

3. We provide same-day order fulfillment service for equipment parts.

We know that you don't have time to wait around on parts to get your equipment back up and running! Every minute that your oven is out-of-order translates to dollars down the drain. That’s why ATECH offers guaranteed same-day order fulfillment on calls that are placed by 3:00 pm EST.

4. Our team has the knowledge and experience to solve any issue.

Our parts staff has more than 50 years of industry experience in commercial kitchen equipment. If there’s an issue identifying a part, we’ve likely heard of it and can help find the right parts the first time around.

5. We offer a 90-Day Warranty backed by a 100% satisfaction guarantee.

Each part we sell is backed by our 90 day defect-free warranty.

Looking for a Specific Part for Your Commercial Kitchen Equipment? ATECH Can Help.

With over 123 factory warranty authorizations and decades of experience, we have the parts and knowledge to resolve nearly any issue. We’re committed to repairing and maintaining your equipment quickly, efficiently, and effectively. Whether you’re looking to replace a specific restaurant equipment part or have questions about a faulty system , our team can help.

Customer Spotlight: Husk (Rory O’Connell)

Mon, 11 Apr 2022 22:11:42 GMT

From Starbucks barista to general manager at one of Nashville’s best restaurants, Rory O’Connell has spent the last 20-plus years working his way up through the service industry. To say he knows what it takes to run a successful restaurant is an understatement. Rory’s extensive experiences in combination with an unassuming manner and friendly demeanor are a part of what make him a great leader; they are certainly qualities that make him a great partner for ATECH.

How It All Started

ATECH has been working inside the kitchen at Husk Nashville since it opened its doors in 2013. Rory moved to Nashville two years later and started working at Husk as a server. He quickly rose through the ranks to become front-of-house manager and was then promoted to GM in 2017.

“I think people come to a restaurant and it’s kind of like theater,” Rory said. “You don’t really understand how exactly it’s happening or how it works but food and drinks just kind of magically appear. It is certainly a production that requires a lot of work behind the scenes.” That’s where the value of Rory’s relationship with ATECH comes in. The service provider takes a proactive approach at Husk Nashville with preventative maintenance to ensure everything from gas ranges to fryers and flat tops remain in good working order.

“We really can’t do our job without extensive equipment and that equipment needs servicing, so ATECH has been very helpful in ensuring that we can continue operating as a restaurant day in and day out,” he reflected.

What Rory Loves About ATECH

ATECH’s company culture has everything to do with its successful relationships with each client, and Rory’s experience helps serve as proof. He says that everyone from the folks who schedule the service to on-site techs is incredibly pleasant, timely, and knowledgeable.

“There are many considerations to take into account when working with a service provider,” Rory remarked. “Relationships are important and so is value. People that can offer that– a great relationship, great value, and excellent service– that means something, it goes a long way. And ATECH certainly fits the bill.”

Looking for an Equipment Repair Partner?

We genuinely appreciate Rory’s business and look forward to serving Husk Nashville for years to come. To learn more about ATECH’s commitment to prompt, quality service, or to request a quote, contact us today .

Photo by: Husk

How We Ensure Our Technicians are Prepared for Anything

Fri, 25 Mar 2022 14:14:55 GMT

What can make the experience of dealing with equipment issues or broken parts even worse? Having a repair technician spend hours working on a piece of equipment only to realize he or she can’t resolve the issue. That’s why our team at ATECH has worked hard over the past thirty years to ensure our technicians are equipped and prepared for the jobs they face each day. We recognize that completing the job quickly and correctly is one of the most important factors when it comes to choosing the best equipment repair technicians for your restaurant or commercial kitchen.

Here are three specific ways we prepare our technicians for anything they might encounter on the job:

1. We invest in the training and education of our technicians.

Whether our technicians work on the hot side or cold side of commercial kitchens, they are all trained and experienced in their area of expertise. Our technicians average more than 85 hours of ongoing training each year. The opportunity to continue to learn and grow is one of the primary reasons our technicians love working at ATECH .

2. Our technicians have quick and easy access to any equipment parts they might need.

At ATECH, we represent over 132 manufacturers. Each technician carries a basic supply of commonly used parts on their van (van stock) as well as having manufacturer and customer-specific parts kits (go boxes) at each branch. In total, we carry over 31,282 OEM parts in stock that are available for repairs that our technicians can quickly and easily access. In addition to eliminating a potential delay in service while waiting for a part, this also ensures your equipment is repaired with the correct parts.

3. We equip them with important information before their service calls.

There are specific details and information our technicians want to know before they begin a repair job. Before a technician arrives on-site, we work to equip them with as much information as possible. We also leverage our service history information to schedule you with a technician who is familiar with your restaurant or equipment. If we know the specific brands and models of your kitchen equipment, we can create customized kits that include repair parts so they can be ready for immediate dispatch.

The ATECH Difference: 96% Repair Accuracy & 90-Day Guarantee

At ATECH, each call is Fixed Right, Fast… Guaranteed! After tens of thousands of projects over the years, ATECH has a 96% first-call repair accuracy. We also offer a

written 90-day warranty guarantee on parts and labor because we are confident in our ability to fix and maintain your equipment.

If you’re curious about our services or guarantees, check out what other restaurant managers are saying or request a quote for your service needs today.

A Day in the Life of an ATECH Equipment Service Technician

Fri, 25 Mar 2022 14:14:17 GMT

“What does a typical day look like?” is one of the most common questions we get from people who are interested in beginning a career at ATECH . The reality is that being a service technician is a lot like being an ER doctor. Every day looks different, filled with new problems to repair and opportunities to learn and grow. The variety of this work is just one of the reasons our technicians love working at ATECH .

There might not be a “typical” day for an ATECH technician, but here is a general outline of what most days will look like for our team:

What types of repairs do service technicians perform?

A typical day can involve a variety of repairs depending on the skill set and expertise of the technicians. A “hot side” technician specializes in working on equipment like ranges and ovens, deep-fryers, dishwashers, and exhaust systems. A “cold side” tech works on equipment like freezers and coolers, ice machines, and HVAC units. Some of our technicians are “hot and cold side,” meaning they can work on everything we cover as a company. ATECH has built a reputation for working with some of the most reputable restaurants, hotels, schools, hospitals, and other institutions with commercial equipment across the state. Our techs are versatile and skilled at handling equipment in every type of commercial kitchen.

Starting the Day

In the service business, the start of our day varies based on the hours of our customers and when we can access specific pieces of equipment. For example, repair jobs done on line equipment used for lunch or dinner might need to be worked on early in the morning.

Most of our technicians want to get a jump on the day, and so their day starts at the customer site between six and eight a.m.

Wearing Various Hats Throughout the Day

So what does it look like to be a repair technician in restaurant equipment maintenance and repair? Here are a few different hats that our technicians wear throughout the day:

Maintenance and Repair Expert — The work for each day is based on what repair or maintenance calls we receive, but every day looks different. It is not unusual for a technician to go from working on a $1,000 slicer to a $20,000 combi-oven to a $40,000 walk-in freezer during the day. Typically, technicians complete 3 to 4 calls a day.
Helpful Teacher / Trainer — While our technicians have the knowledge and skills to solve a specific issue, we also are the experts that restaurant managers rely on to provide important information they should know . Our technicians will take the time to highlight tips and information that could help a customer identify potential equipment issues in the future.
Continual Learner — As a nationally recognized industry leader, ATECH often has access to support and training not available to other companies. Our technicians are constantly learning by working on new equipment that is hitting the market. We also encourage our technicians to pursue additional training and certifications in their careers as commercial kitchen equipment repair technicians .

Ending the Day

When the shift is over, a top-notch technician has completed all the calls, returned unused parts, and finished all the required paperwork. Days typically end between four p.m. and six p.m.

Interested in Learning More about Being an Equipment Repair Technician?

Our service techs are at the center of the work we do at ATECH. It's how our founder Mark LeBerte started nearly 30 years ago. We recognize that our work wouldn't be possible without the efforts of our skilled, hardworking employees. If you want to learn more about current openings at ATECH or some of the benefits we offer, complete our application form .

Three Things Your Commercial Kitchen Tech Needs to Know

Fri, 25 Mar 2022 14:13:20 GMT

Commercial kitchens aren’t just complex; they also require timely service to ensure that you don’t lose business while your equipment is down. This is why working with the best restaurant equipment repair technician in your area is essential. At ATECH, our technicians work to accurately diagnose and correct issues quickly.

We recognize that there are many times when our customers don’t have all the information. We regularly receive calls where a customer tells us, “The oven is not temping or the ice machine is not producing.” That’s ok! Our job is to diagnose the problem, but providing us with as much information as possible on the front end ensures your technician is prepared to work quickly and effectively to resolve the issue.

3 Types of Information Your Service Technician Wants to Know Before they Visit

Here are three helpful types of information we use to diagnose equipment issues before we arrive on site.

1. Basic Information about the Problem

Getting a basic understanding of “What’s happening?” is often the first question our technicians want to know. This includes answering questions such as:

What is the equipment doing or not doing?
Is the equipment down, or is this an intermittent issue?
If it's an intermittent problem, does it start acting up at the same time every day? Or when performing the same action?

2. Customer Service and Cost Estimate Information

Once we get a basic understanding of the issue, we want to know the best way we can work alongside you to provide quality service without disrupting your business. This might look like helping us understand:

When may we arrive to look at the equipment?
Who is the manager on duty we can work with? Is there anyone else we need to see or check with when we arrive on-site?
Do you have an NTE (Not To Exceed) limit for this repair before an estimate is needed for approval?

3. Detailed Equipment Information and History

The final piece of the puzzle is to understand the history of the equipment. This helps us ensure we bring the right parts to fix the job if they are in stock and determine if there might be connections between this issue and previous problems. We may ask for information such as:

What is the make, model, and the serial number of the unit?
When was the equipment last worked on? Was it by an ATECH technician? Was it the same problem?
If another company looked at it last time, do you have the service write-ups for that repair?
Do you have a scheduled maintenance program for this piece of equipment?
Are you aware of a specific part that needs replacement?
Were any parts recently replaced?
Is the unit under warranty?

Find a Partner You Can Trust to Keep Your Kitchen Going

We recognize that hiring the right commercial equipment service company is an important decision for the success of your restaurant, hotel, or school. As an authorized service agent for many equipment manufacturers, we have a large variety of parts in stock and also offer comprehensive repair work. We also provide information that helps you train employees to identify potential issues and services that ensure the upkeep of your equipment through a planned maintenance schedule.

7 Cleaning Chemicals Every Commercial Kitchen Needs in Stock

Fri, 25 Mar 2022 14:11:52 GMT

Every restaurant owner, kitchen manager, and commercial chef knows the importance of a clean kitchen. If you don't keep a clean kitchen, it won’t matter if you have the best food in town. Having quality cleaning standards is essential for restaurant inspections . It has also become an increasing priority for many restaurant employees and patrons.

When it comes to cleaning your restaurant equipment, the chemicals and cleaning supplies you choose are an important part of the process. Investing in high-quality cleaning chemicals is one of the keys to properly cleaning your commercial kitchen equipment .

Our technicians are often asked for recommendations related to equipment cleaning and maintenance. Here are a few cleaning chemicals we recommend kitchens have in stock and use regularly to ensure their kitchens are as clean as possible.

1. Dishwashing Chemicals

County and city health departments are meticulous about checking the sanitization level of plates, utensils, and glassware after they leave the dishwasher. That’s why high-quality dishwashing chemicals are essential to keep your equipment clean.

Automatic dishwashing chemicals come in either high or low-temperature formulas to work with your compatible dishwashing equipment. These formulas are available in liquid, powder, or solid form.

2. Range Cleaner

After a long day of serving customers, your ranges will be coated in grime, grease, and oils. That’s why range cleaners are one of the most important cleaning chemicals used in kitchens to keep your cooktops looking new.

3. Oven Cleaner

Ranges aren’t the only place where grime and grease land. That’s why it’s essential to have a quality oven cleaner to remove baked-on oils and leftover food particles in both conventional and combi-ovens. We recommend a monthly deep clean for your ovens to get rid of the buildup that usually occurs when cooking. Cleaning ovens can also help them maintain cooking temperatures, which is essential for consistent food preparation.

4. High Alkaline Degreaser

When used correctly, commercial degreasers are one of the most powerful tools for maintaining a commercial kitchen. A high alkaline degreaser helps to emulsify organic waste, allowing it to be easily rinsed away. A gallon of a quality degreaser may only cost a few dollars, but it is worth its weight in gold for maintaining a clean and safe workspace.

5. Floor Care & Cleaner

Keeping your floors clean is essential for their long-term sustainability, but mopping floors is often one of the tasks that employees dread the most. That’s where a no-rinse floor cleaner can make a big difference. You’ll know that floors are sanitized properly, and you can take a weight off of the closing crew at the end of the day.

6. Disinfectants & Sanitizers

Since the COVID pandemic, personal and equipment disinfectants have become an essential part of restaurant health and safety. Investing in high-quality sanitizers and disinfectant solutions is still an important part of keeping your kitchen running smoothly. When it comes to food preparation, proper sanitization is at the top of every health inspector’s list. Keep food safe by using a chemical to sanitize kitchen equipment that has come in contact with raw meat.

7. Beer & Wine Line Cleaning Chemicals

Beer and wine lines are susceptible to unwanted buildup that can alter the taste of beverages and prevent liquid from flowing easily through the narrow tube. Cleaning lines frequently will help you maintain beverage quality and reduce the risk of more serious issues. Beer and wine lines should be cleaned every six weeks at minimum, and many kitchens choose to clean their lines as often as every two weeks.

Another point to consider is that there are options when working with a chemical supplier on pricing and equipment packages that can give you more flexibility and control over your monthly budget. In Nashville, for example, besides offering a full line of chemicals, ATECH has equipment leasing options for American Dish (ADS) and Jackson bar and dish machines.

ATECH Stocks Parts and Chemicals For Commercial Kitchens

Your restaurant employees and patrons deserve a high-quality experience. The chemicals you choose to keep things clean play an important role in that. At ATECH, we offer

a variety of chemical and equipment cleaning solutions for your food service needs. Reach out to us any time to learn more about our services. We’ll do everything we can to help your kitchen meet the expectations of inspectors, employees, and customers.

Customer Spotlight: Electrical Connection

Wed, 23 Mar 2022 22:07:13 GMT

Photo Credit: Electrical Connection & Killboy.com

ATECH is proud to serve a wide range of industries, including restaurants, hotels, universities, hospitals, and more. Our clients work in so many different industries, but we bring our expertise and experience to every job we take on. Our reliability serves as a strong foundation for our relationships with customers like Electrical Connection , a parts manufacturer serving the motorcycle industry. Here’s what EC had to say about their professional relationship with ATECH:

How It All Started

There is nothing easy about running your own business, so when equipment breaks or you need a new part, you just want a hassle-free fix. The search for a solution is what led Lewis Preston, Owner of Electrical Connection, to ATECH.

“We had a very specific need for a part in a quantity that nobody stocked. This had been difficult with our previous distributor. When I first contacted ATECH, not only were they open to our needs, but [they] aggressively met them,” Preston explained.

Since making that initial call to ATECH in the summer of 2019, Preston hasn’t looked back. He says ATECH’s way of doing business prioritizes customer service, something that can be difficult to find.

“ATECH makes it so easy. Doing business with them is definitely one less thing to worry about,” said Preston.

What Electrical Connection Loves About ATECH

ATECH’s diverse clientele isn’t our only strength. We also have five locations throughout Tennessee, allowing us to provide prompt and convenient service to all of our clients. A local branch in Knoxville is a major reason why Preston chose ATECH over other commercial equipment service companies. “Picking up the phone and knowing that the person on the other end knows us, our business, and needs. It’s incredibly valuable,” Preston said.

Need an Equipment Repair Company that Always Answers Your Call?

We’re proud of our strong partnership with Electrical Connection and hope that it continues for years to come. Contact us today to request a quote or to learn even more about ATECH’s commitment to high-quality service.

Customer Spotlight: Harpeth Hotel (Ronald Gallahue)

Wed, 23 Mar 2022 18:31:30 GMT

Photo by: Harpeth Hotel

Whether it’s being voted Downtown Event Venue of the Year or showcasing cocktails on live television, The Harpeth Hotel has quickly earned its reputation as a luxurious getaway destination. Nestled in the heart of historic downtown Franklin, The Harpeth Hotel opened its doors in November 2019 and is built on the stories of its surroundings. Here’s a bit of the story behind ATECH’s partnership with The Harpeth Hotel:

How It All Started

Equipment isn’t always reliable, but your repair service should be. A lack of success with finding companies that could get the job done is what steered The Harpeth Hotel’s Chief Engineer, Ronald Gallahue, to ATECH. Gallahue is tasked with solving all the daily issues that the hotel throws at him, and it’s Gallahue’s job to find the fix. Unfortunately, Gallahue experienced even more challenges with service providers he turned to for help. In fact, he went through about three or four companies before finding success with ATECH.

“Other vendors run me around, but not ATECH. They get straight to the problem and find a solution every time,” Gallahue said.

What The Harpeth Hotel Loves About ATECH

ATECH’s company culture has everything to do with its successful relationships with each client, and Gallahue’s experience serves as proof.

“Even in these trying times, ATECH has never given me an excuse for anything. I can’t think of one company that’s not having staffing issues right now. Everyone is short-staffed. But while so many companies give excuses for why they can’t get the job done, ATECH gives no excuses. They don’t have to because ATECH comes out, digs in, and solves the problem. All with quick and courteous service,” Gallahue said.

Need an Equipment Repair Company that Always Answers Your Call?

We’re proud of our strong partnership with The Harpeth Hotel and hope that it continues for years to come. Contact us today to learn even more about ATECH’s commitment to prompt, quality service or to request a quote.

4 Tips for Keeping Your Employees Safe in the Kitchen

Wed, 02 Mar 2022 17:27:10 GMT

Here are the steps we suggest taking to do so:

A commercial kitchen can be a hazardous place to work if there are not sufficient safety protocols. Your team is at risk of slips and falls, cuts and puncture wounds, and heat or chemical burns. Your restaurant can be at great risk for hazards involving fire, water, or natural gas. Since there are so many potential safety issues, it’s important to take proactive steps to ensure a safe working environment for your team members.

1. Invest in Safety

Safety is worth investing in. There are several ways you can make your commercial kitchen safer. If you have heavy-duty industrial mixers, grinders, or slicers, purchase and install kitchen guards on this equipment and have proper operation checked as a part of your routine planned maintenance program. Purchase no-slip kitchen mats to provide a safe, grippy surface for workers to walk on. Also, require and/or provide non-slip safety shoes. For knife safety, cut-resistant gloves can protect prep cooks. One of the most important safety investments you can make is in a sprinkler system for your commercial kitchen. When a sprinkler system is used in combination with portable fire extinguishers and fire blankets, most catastrophic fire damage can be avoided. Make sure these are maintained in accordance with your existing codes.

2. Clarify Safety Procedures and Protocols

You’ve probably heard the old adage that those who fail to prepare are preparing to fail. A restaurant succeeds or fails based on the quality of the systems it puts in place to protect its employees. Keeping employees safe is the responsibility of everyone in the kitchen. Owners, head chefs, and managers can set the tone around safety in the kitchen. If leadership takes safety seriously, that approach is more likely to be echoed by other employees. To make a plan for safety, hold training sessions to orient team members to the proper use of equipment like deep fryers and meat slicers. Don’t hesitate to hold refresher sessions if you notice tools or equipment being used in an unsafe manner. To provide a visual reminder of safety protocols, post-safe-use guidelines next to commercial kitchen equipment.

3. Clean Kitchen Equipment Regularly

Cleaning your commercial kitchen equipment regularly not only helps it function optimally but also protects employees from dangerous situations like grease fires and electrical shorts. Get in the habit of checking and cleaning grease traps, flushing drainage lines, replacing filters, and double-checking equipment thermostats in your kitchen. (If you’re not sure how to set up this schedule, our downloadable Maintenance Checklist will help you make sure you’re hitting each piece of equipment on a monthly basis.)

4. Schedule Planned Maintenance

Commercial kitchen equipment that isn’t functioning properly is much more likely to be a safety hazard than one that has been regularly maintained. If you’re not sure when your commercial kitchen was last assessed, it’s probably time to set up a planned maintenance schedule. On a monthly, quarterly, or annual basis, an experienced service tech can assess the functionality of each piece of equipment, replace any worn or broken parts, answer your questions, and give you the peace of mind that you’re providing a safe working environment for your employees.

For Safety and Functionality, Stick with ATECH

ATECH understands the repair needs of individual restaurants as well as large, multi-site operations. We’re committed to maintaining your equipment and fixing anything quickly, efficiently, and effectively. We bring our commitment to integrity and expertise to every single repair we make. To find out how we can help your operation keep running smoothly, reach out to us today for a planned maintenance quote.

How to Train Your Employees to Identify Potential Equipment Issues

Wed, 23 Feb 2022 16:00:00 GMT

Here’s our quick guide to training your employees to identify potential issues with your commercial kitchen equipment.

Your food service team are the individuals who work most closely with your commercial kitchen equipment on a daily basis. Consequently, they’re the people most able to identify equipment that is working well, as well as equipment that may be having maintenance issues. When you’ve recently brought in new staff, you want to arm them with the information they need to spot equipment problems before they spiral out of control.

Encourage Your Employees to Share Any Decrease in Equipment Performance With You

When people work with commercial kitchen equipment every day, they develop a sixth sense for how the equipment functions. Part of this includes being able to sense the ambient temperature of equipment like commercial refrigerators, walk-in coolers, or ovens. A quick check of the thermostat can also confirm if the equipment is having difficulty reaching or holding the appropriate temperature. Encourage your employees to notify you if they notice an increase in time needed to restore the correct temperature after the equipment door is opened and closed. This may indicate a need for equipment maintenance.

Train Your Accountant to Look for Energy Bill Increases

Although your first instinct may be to keep an eye on the equipment itself, there may be a piece of paper in your office that can help you quickly determine if your commercial kitchen equipment is functioning well: your monthly energy bill. If you notice a gradual or sudden spike in your energy bill that can’t be linked to seasonal changes, equipment issues may be the culprit. Grease could be building up on the filters or the ventilation system, which could make your HVAC run less efficiently. Or, a piece of equipment may be using more energy to maintain the correct temperature, which may mean you need to replace a fan, cooling element, or heating element.

Ask Your Staff to Look for Leaks

Commercial kitchens are prone to accumulating moisture and grease, so leaks from refrigerators, walk-in coolers, and commercial dishwashers can sometimes go unnoticed in a busy commercial kitchen. Is that wet spot on the floor from an over-full pasta stockpot, moisture from mopping up a spill, or is it leakage from the commercial dishwasher? If you see any moisture, double-check the source, especially if it’s close to your commercial dishwasher. Follow the same thought process for your fryers. Is that excessive oil near the fryer simply from daily operation? Or is it a sign of a frypot that is leaking? It’s better to err on the side of caution and call for a maintenance checkup. Leaks should be taken seriously, as they can signal a pending equipment failure that can interrupt the smooth functioning of a commercial kitchen.

Mark Your Average Ice Level

Restaurants can go through ice at a very quick pace, and it can be quite obvious if your ice maker doesn’t have the output that it once did. If you’re consistently noticing a low or slow harvest from your ice machine, do a cleaning on it. If it still acts up, it may be time to set up a maintenance appointment to fix the problem before it becomes a big problem. To help your employees identify a low ice yield, use painter’s tape to mark an average ice harvest line. If ice levels are consistently below that line, call in an expert to help.

Pay Special Attention to Older Equipment

Some pieces of commercial kitchen equipment are workhorses that can provide consistent performance for years, especially if they are given a tune-up several times a year as part of a planned maintenance schedule . However, if you are working with a machine that was manufactured more than ten years ago, you may want to increase the frequency of planned maintenance check-ups in order to catch and address any issues that might crop up. Instruct employees to keep a close eye on older machines and to alert you if they notice anything out of the ordinary. Small changes like unusual noises, poor performance, or malfunctioning parts may be a herald of larger issues to come with the equipment. These need to be addressed quickly to keep an older piece of equipment in good working order.

The ATECH Approach

ATECH understands the repair needs of individual restaurants as well as large, multi-site operations. We’re committed to maintaining your equipment and fixing anything quickly, efficiently, and effectively. We bring our commitment to integrity and expertise to every single repair we make. To find out how we can help keep your operation running smoothly, reach out to us today for a planned maintenance quote.

How to Begin Training for a Career in Commercial Kitchen Equipment Repair

Wed, 23 Feb 2022 00:27:38 GMT

We’ll walk you through the steps you can take to start your new career

Making a career or job switch can be a difficult decision to make. It takes courage and fortitude to venture into the unknown, take a risk, and try something new. If you’re currently working as a repair or maintenance technician and need a new challenge, consider entering the field of commercial food service equipment repair. Not sure how to begin the process?

1. Assess Your Readiness to Work as a Commercial Kitchen Repair Service Tech

Repair techs in the commercial kitchen industry work with top-of-the-line equipment in full-service commercial and restaurant kitchens. The work is engaging, fulfilling, and there’s room for professional growth. Technicians also have a high level of autonomy and freedom in their work. At ATECH, we trust and train our service technicians to use their experience and problem-solving skills to identify and implement solutions for our clients. Over the years, we’ve learned that the most successful service technicians tend to have the following skills:

Desire to learn all you can and be the best in your field
Solid foundation of proper troubleshooting skills
Good understanding of how to read a schematic
Strong ability to build relationships with customers by clearly explaining what is wrong with equipment and the steps being taken to fix it

If the list above describes your skills, you might be qualified for a career in commercial kitchen equipment repair. Read on to find out how you can make the switch.

2. Leverage Your Current Experience

While commercial equipment is generally more advanced than home appliances, they’re similar in terms of mechanical functioning. Experience with home appliance repair, general maintenance, or HVAC repair gives you an advantage when applying for employment with a commercial kitchen repair company. Always mention your prior experience, even if it doesn’t seem directly related. Any mechanical or repair experience will make you a more qualified candidate. In addition, you should point out if you’ve already gone through VOTECH (Vocational-Technical) schooling. This proves to the potential employer that you have the mechanical aptitude that the job requires to be successful.

3. Ask Your Potential Employer About Certification

If you don’t have much or any experience in the repair field, commercial kitchen service still may be the right job for you. Many employers are eager to pay for training and certification in order to produce qualified technicians. If you have proven mechanical skills, a commercial kitchen repair company may be even more inclined to invest in your education. You can also pursue continuing education or certification on your own. One possibility is EPA certification. EPA certification is necessary for working with HVAC and refrigeration equipment. This is normally a day-long training with an assessment at the end. There are a variety of online courses available, including many offered by manufacturers. You can also look into training and certification offered by the Commercial Food Equipment Service Association. CFESA offers general education and equipment type training, such as refrigeration and ice machine training. CFESA also offers four areas of commercial equipment Electric, Gas, Steam, and Refrigeration. Being certified in three or more of these areas makes you a Master Certified Technician. However, you can begin work in this industry without being CFESA certified and pursue certification as a goal to complete later in your career.

4. Apply for the Position

If you see a position open up, apply! Don’t be discouraged if you don’t see a position open immediately. Remember, many commercial kitchen repair businesses are open to bringing on additional technicians, even if they’re not advertising open positions. Better companies are always hiring. It never hurts to ask, so reach out to the hiring manager to ask about their hiring funnel. Provide a relevant resume or fill out an application. Even if the company may not have positions immediately, many repair businesses keep resumes on file in case of a position opening.

Find a Job That Showcases Your Skills and Experience

How to Set Up a Planned Maintenance Schedule for Your Commercial Kitchen

Wed, 16 Feb 2022 22:27:04 GMT

New Title

The ATECH team works to ensure that our customers have minimal downtime in their commercial kitchens. To help with the health and upkeep of your equipment, we find that it’s best to set up a planned maintenance schedule. This plan ensures that each piece of equipment is assessed and any issues are addressed quarterly. Wondering how often each type of equipment needs to be serviced?

Assess The Equipment In Your Commercial Kitchen

The best way to set up a planned maintenance schedule for your equipment is to set it up by system or type of equipment. Initially, you need to identify the equipment that needs to be maintained more frequently. In most commercial kitchens, this includes the HVAC system, all coolers or freezers (both reach-in and walk-in), ventilation hoods, steamers, and ice machines. Next, identify the equipment that needs to be checked less frequently. This could include ovens and ranges, broilers, deep fryers , and dishwashers. While you may not have all of this equipment, you’ll likely have quite a few of these in your commercial kitchen.

Use a Checklist to Set Up a Planned Maintenance Schedule

Next, set up a checklist for the maintenance tasks your team needs to perform monthly, quarterly, and annually. If you’re not sure where to begin, you can go to each of your owner’s manuals for proper care and maintenance. For a more convenient way, check out ATECH’s downloadable Planned Maintenance Checklist for commercial kitchens. In this checklist, you’ll find all of the necessary maintenance tasks broken down by type of equipment and frequency . You can even print it, laminate it, and post it for your team to use.

Decide How To Handle Recurring Maintenance Tasks

Once you’ve identified the planned maintenance that each piece of equipment needs, it’s time to assign tasks to your team members. Once a task has been completed, have the individual write their initials next to the task to keep track of what has been done. Monthly cleaning and checking may help you identify maintenance issues early on or note which parts need replacement.

Four Times a Year, Bring In the Experts

In a busy commercial kitchen, you’ll want to set up scheduled maintenance every quarter. Scheduling maintenance proactively can help you identify issues early and replace parts before they break down. When your technician arrives, you can use the Maintenance Checklist to update the technician on the cleaning and checking that your team has done on your commercial kitchen equipment. It can also help inform your technician if you’ve run into prior issues with a piece of equipment or if you previously replaced a part. When a technician knows what systems in a commercial kitchen have already been checked, they can offer a more targeted and informed evaluation of each piece of equipment.

ATECH Can Help You Set Up Quarterly and Annual Planned Maintenance

If you run a large commercial kitchen, it’s easy to lose track of all the equipment that needs to be serviced. Unfortunately, maintenance tasks aren’t something that can be delayed indefinitely. Neglected machines have a tendency to break right when they’re needed most. Prevent these unexpected interruptions by scheduling planned maintenance with a trusted commercial kitchen repair partner. To help you keep a regular schedule for servicing your commercial kitchen equipment, reach out to us for a planned maintenance visit today.

4 Reasons You'll Love Working at ATECH

websites@hibu.com (Hibu Websites) — Wed, 26 Jan 2022 21:31:40 GMT

2021 was known as the year of the Great Resignation. In the wake of the pandemic, people took time to reassess what was important to them. For some, this led to buying a house or adopting a dog. For others, it meant examining their relationship to work. Here are four reasons you should consider joining us as a service tech in providing unparalleled commercial kitchen repair service.

1. Our Employees Get the Respect They Deserve

We’ve worked hard to make our benefits package competitive in order to attract and keep the best service technicians to our team. Pay is based on what you can do, not just how long you’ve been doing it. We treat our technicians like the professionals they are and don’t micromanage them. We don’t spend our time using electronic surveillance or cameras to monitor what our employees are doing. We treat them with the respect that they so rightly deserve.

2. Our Employees Receive A Generous Benefits Package

Our compensation matches current market wages based on a professional’s level of expertise. Employee pay includes overtime, a phone allowance, and bonus pay. Our benefits include a 401K retirement plan with company match, medical, dental, and vision insurance. Life insurance and disability insurance are also available for our team. When it comes to time off, we offer PTO and a family medical leave allowance in case of an illness in the family. Our technicians wear a company-provided uniform and use a company-provided vehicle for transportation to and from service calls.

3. Our Employees Have Ample Opportunities for Career Growth

Since ATECH has been around for over 20 years, we've established a stellar professional reputation, both with our customers and with the manufacturers of professional kitchen equipment. Because of this, we often have access to exclusive support and training unavailable to other commercial kitchen repair companies. When you work at ATECH, you’ll also have more opportunities to become an expert on the equipment you repair, as you'll be working with top-of-the-line equipment in our customers’ kitchens on service calls each day.

4. Our Employees Benefit from ATECH’s Company Culture

We do consider the extended ATECH team a family. In fact, some of us have been working side by side for over 15 years. We value honesty, helpfulness, and a service-based mindset to bring our best to our customers. Through our work at ATECH, we consistently focus on how we can support the greater good of those around us. For us, that means building strong relationships with customers, facilitating efficient food service through repairs, providing stable employment through a positive work environment, and giving back to our community through volunteering and charitable gifts. We always strive to meet our seven core values, which are: focus on customers, commitment to excellence, teamwork, being fair in all things, supporting growth, being accountable for our actions, and having fun! If these values align with your own approach to work, you might be a match for one of our open positions.

Working at ATECH: Build a Meaningful Career

Our service techs are at the center of the work we do at ATECH. It's how our founder Mark LeBerte started all those years ago, and our success wouldn't be possible without the efforts of our skilled, hardworking employees. If you want to learn more about current openings at ATECH, complete our application form , and we’ll reach out to schedule an interview. Thank you for your interest!

What Our Technicians Want You to Know

websites@hibu.com (Hibu Websites) — Tue, 25 Jan 2022 21:32:39 GMT

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When you’ve been in this business as long as we have, you see some common issues that crop up again and again with our commercial kitchen clients. If your restaurant’s New Year’s resolution is to improve the upkeep of your commercial kitchen equipment, but you’re not sure where to start, our technicians have a few suggestions. We asked our technicians for the top tips they’d offer a customer who wanted to improve their equipment upkeep. Armed with the following list, you’ll be ahead of the game when it comes to equipment maintenance.

Change Filters Regularly

This is probably filed in your mind under “quick and easy maintenance tasks,” but it’s amazing how often we neglect to do the simplest things. However, this task that takes mere minutes to complete could actually save you hours of unnecessary maintenance. Set a reminder on your phone, put an alert on your calendar, or simply choose one day a month that’s officially Filter Change day. On this monthly day, switch out every HVAC filter , and clean the vent hood filter well. Water filters can go a bit longer , so change those out no less than twice a year based on volume. Choose two holidays six months apart to make replacing them easier to remember. (We suggest New Year’s Day and the Fourth of July.)

Invest Time in Training Your Staff

We understand the time crunches that exist in a commercial kitchen. When you hire someone, you want to get them on the line as quickly as possible. Orientation and onboarding can feel like wasted time when you have orders to get out the door. We assure you: proper training is not wasted time. Many of our service calls are the result of equipment being used improperly by untrained staff. It’s worth the time and energy to instruct your new hires on operating and cleaning every piece of commercial restaurant equipment they’ll interact with.

Clean Equipment Daily

To help facilitate proper daily cleaning and maintenance, post simple laminated cleaning checklists next to each piece of equipment or in a closing crew nightly log. While it may seem simple, research suggests that the act of physically checking off a list while completing a routine leads to increased accuracy. That’s why pilots and doctors use a checklist every single time they prepare for takeoff or begin surgery.

Know the Signs of Hard Water and Hard Water Damage

Hard water can have a devastating impact on commercial kitchen equipment, but this impact can be avoided by recognizing and addressing the signs of hard water damage before it becomes a major problem. Instruct your team to be on the lookout for hard water signs, including white buildup on faucets or a lack of suds when using cleaning products. You may notice limescale on the inside of your dishwasher, on ice machine components, or in your steamer or combi oven . Once you notice hard water deposits, address them immediately to prevent future damage to your equipment.

Read Your Equipment Manuals

Even if you’ve used equipment from a particular manufacturer before, don’t assume that the new equipment will function in exactly the same way. Each piece of commercial kitchen equipment is different, and manufacturers change or update components constantly. If you've recently purchased a new (or new to you) piece of equipment, it’s well worth your time to review the basic functioning and upkeep guidelines in the early days following a purchase. This may seem like a timesuck, but it’s time well spent. In addition, many manufacturers now include video walkthroughs of their equipment to help orient you and your staff to the new equipment.

Trust Your Instincts

Since you work with this equipment every day, it’s likely you’ll notice when something isn't right. Many of our customers doubt their intuition and delay scheduling a service call. If a team member comes to you with a concern, it’s worth setting up a service call to check out anything unusual. Simple problems that aren’t immediately addressed can grow and grow until they’re exponentially more troublesome (and expensive to fix.) Err on the side of caution, trust your gut, and call your commercial kitchen repair company if anything seems amiss.

Work With The Professionals at ATECH

To line up the highest-quality care for your equipment, look for an Authorized Service Agent (ASA) like ATECH. We’re certified to repair multiple manufacturers, and we provide a written guarantee of our work to protect our customers. For more information on the care and upkeep of your equipment through a planned maintenance schedule , reach out to ATECH today.

Download Our Planned Maintenance Checklist

websites@hibu.com (Hibu Websites) — Mon, 17 Jan 2022 23:40:42 GMT

Our Planned Maintenance Checklist

In a busy commercial kitchen, there’s so much to keep track of. Restaurants must keep meticulous inventory of produce, proteins, and shelf-stable ingredients. Creating new specials, splitting tips, scheduling shifts, and double-checking payroll are just a few of the responsibilities that restaurateurs are responsible for. In recent years, there’s been even more to be aware of, including creating and maintaining outdoor dining spaces and coordinating with several different food delivery services at once. Amidst all the chaos, regular equipment maintenance can sometimes fall to the bottom of the to-do list.

To help our customers keep on top of these tasks, we created a downloadable checklist that contains all the equipment maintenance tasks you need to do, separated by type of equipment and frequency, for ease of use. We wrote this checklist based on our extensive experience in commercial kitchen repair and our knowledge about how to best maintain your equipment. You can print it out and post it, laminate it and reuse it, and make it a part of your monthly routine. Here’s how to make it work best for you.

RESOURCE: Download Our Planned Maintenance Checklist Here

Let it Guide your Equipment Maintenance Schedule

Our downloadable commercial kitchen maintenance checklist separates tasks into monthly, quarterly, semi-annual, and annual action items in addition to separating them by equipment. The clear layout can help you build an equipment maintenance schedule that is deliberate, manageable, and trackable based on a prescribed timetable.

Make this Checklist a Regular part of your Maintenance Routine

Cleaning ice machines, deep cleaning the oven, changing air and water filters are all necessary upkeep tasks in any restaurant kitchen. In addition to cleaning, a quick visual check of your equipment or a scheduled part replacement can cut down on sudden, unexpected equipment issues. Use this checklist to serve as a guide for the equipment maintenance tasks you can do regularly to keep things running smoothly.

Make Equipment Check-ups Part of Your Monthly Deep Cleans

During your monthly equipment deep clean, take a moment to reference our maintenance checklist for every piece of equipment you touch. Brushing the condenser coils, changing a filter, or clearing a water line can have an impact on the longevity and functioning of your equipment. Even though commercial kitchen equipment is built to withstand heavy use, consistently completing these regular tasks can save you time, money, and energy in the long run.

Use it in Tandem with Planned Quarterly Maintenance

By printing out and laminating this commercial kitchen maintenance checklist, you can use it as a reference for your service technician during your quarterly service visits. While checking off your list, your technician should provide visual confirmation of the multi-step inspections they use on each piece of equipment. They can also note the date that repairs were done or parts were replaced so that you can be aware of the next time you may need to reorder a commonly used part.

Let it Serve As a Living Service Document

This checklist can serve as a living document where updates are noted and tasks are regularly checked off. Outsourcing this data to a checklist can eliminate the need to ask, “When did we last change our filters?” It also prevents you from having to research and list all of the maintenance tasks associated with each piece of restaurant equipment, since they’re all compiled in this easy-to-use reference. Like an oil change sticker, it can serve as a visual reminder of maintenance tasks that may otherwise get lost in the shuffle.

Partner With ATECH To Check Equipment Maintenance Off Your To-Do List

Preparing Your Equipment for the New Year

websites@hibu.com (Hibu Websites) — Thu, 13 Jan 2022 22:54:27 GMT

New Title

You may have professional New Year’s goals for your commercial kitchen or restaurant. Maybe you want to introduce a new menu item, streamline online ordering, change produce providers, or reduce food waste in 2022. You’ll be better equipped to meet those goals if you’re working with functional, well-performing professional kitchen equipment. If it’s been months (or years) since your last equipment check-up, consider scheduling a preventative maintenance service visit to assess the condition of your equipment. In addition to bringing in a reputable commercial kitchen repair technician, try these four tips below for better equipment outcomes in 2022.

1. Proactively address small issues that could turn into larger issues.

Whether it’s a clanking noise you hear every time you open the walk-in cooler, the burner that clicks incessantly, steam leaking out of your Combi door, or the “tiny” leak from your dishwasher, small issues can snowball, eventually turning into major problems with expensive solutions. There's one way to avoid this problem: handle small malfunctions the first time you see them appear. If you're not sure of the level of severity, bring in an expert. It's entirely possible it may be a simple fix or even a benign issue, but the only way to know for sure is to address it head-on and look closely at the problem.

2. Trade quick fixes for lasting solutions.

Commercial kitchens and restaurant kitchens are fast-paced, busy spaces. Efficiency and output are key, and minor issues can be pushed to the side. Culinary professionals are naturally adaptive, creative problem-solvers, so stand-in fixes can sometimes be used for years. However, correctly functioning equipment will make your team even more effective, increase your output, and make a huge difference in your profitability. In an industry with so much financial uncertainty, this can make a big difference.

3. Inspect the exterior AND the interior of your professional kitchen equipment.

The holiday season can be one of the most frenzied times for restaurant owners. Orders increase, supplies can run low, and extra shifts and staff are needed to address the increased demand. Thankfully, there can be a little bit of a lull at the start of a new year. Take advantage of this time to schedule a deep clean for your commercial kitchen. You can bring in a professional commercial kitchen cleaning team to make your kitchen look better than ever. A sparkling workspace can improve morale. While cleaning can make your equipment look spotless on the outside, it won't fix the operation and functioning of your commercial kitchen equipment on the inside. Keeping the inside of your equipment clean and free of debris absolutely affects its operation and extends the life of its components. For a closer look, you need to schedule a preventative maintenance check-up to assess the health and function of your machines. A certified technician can look beneath the surface to determine if you need to prioritize any repairs in the new year.

4. Don’t forget your HVAC system.

Remember, a well-functioning professional kitchen doesn’t only refer to your ranges, ovens, and walk-ins. Ventilation systems are also an essential piece of a well-equipped commercial kitchen. Ideally, you should work with a commercial kitchen repair company that also handles HVAC systems. In the wake of the coronavirus, there's been an increased focus on effective ventilation. Heat, humidity, and aerosolized grease are everyday realities that can drastically affect how your HVAC functions. Schedule a biannual checkup to keep things running smoothly.

Partner With An Experienced Commercial Kitchen Repair Company

For over 20 years, ATECH has been committed to repairing and maintaining your commercial equipment quickly, efficiently, and effectively. To help you keep a regular schedule for servicing your commercial kitchen equipment, reach out to us for a planned maintenance visit today.

Our 10 Most Popular Blogs of 2021

websites@hibu.com (Hibu Websites) — Wed, 12 Jan 2022 15:52:48 GMT

Click on a few of our most-read blogs below to see what else you can learn.

Running a commercial kitchen is no easy feat, so we make it a priority to write relevant blog content that helps our customers quickly address issues they may run into. At the end of 2021, we tallied up the results and discovered what articles our readers found most helpful. Many of our clients and website visitors found the following topics informative, relevant, and compelling.

1. How You Can Keep Food Safe During a Power Outage

With unexpected storms hitting much of the U.S. this year, including several in Tennessee, it makes sense that our top-read blog of the year helped commercial kitchens decide what to keep and what to toss after a power outage. To help restaurateurs save inventory, we also suggested several stopgap options to keep food at a safe temperature until power was restored.

2. How Often Do You Need to Schedule Maintenance Appointments

When there’s so much commercial kitchen equipment packed into a restaurant, it can be difficult to keep track of how often you need to service that equipment. Our easy guide to maintenance appointments helps restaurant owners know when to schedule planned maintenance for the many pieces of equipment in their kitchen.

3. ATECH Receives Alto-Shaam ASA of the Year Award

We were extremely proud of our third most popular blog, which celebrated our recognition as an Alto-Shaam Authorized Service Agent of the Year. We’ve worked with Alto-Shaam since our inception, so receiving this was a real honor!

4. How to Know if Your Commercial Dishwasher Isn't Functioning Properly

Our fourth most popular article addressed an issue we see all the time. Commercial dishwashers are complex pieces of equipment, and it can be difficult to know if they’re working well. In this blog, we demystify the common signs of less than ideal dishwasher performance and offered advice on how to remedy it.

5. What to Do When Your Refrigerator or Freezer Temperature is Out of Range

Commercial freezers and coolers that run too warm or too cold was an article our readers needed to determine their next steps in addressing temperature issues. This blog walks through the possible causes and fixes that owners can use to troubleshoot the temperature change.

6. What Customer Reviews Reveal About ATECH

This article analyzed the reviews we receive from our customers, highlighting common themes about our expertise, speed, and efficacy. It centered around testimonials from people we’ve worked with for years, and their feedback helps us stay focused on what matters most.

7. Preventing Downtime: 4 Commercial Refrigeration Parts to Have on Hand

Many of our customers keep commonly-used parts on hand for DIY repairs if equipment goes offline. Since we’re an authorized OEM parts supplier for many manufacturers, we provided guidance on what parts they should stock to keep their commercial refrigeration equipment online.

8. Customer Spotlight: FSSD Food and Culinary Services

Our blog on FSSD Food and Culinary Services was enjoyable to write, as we’ve been working with the Franklin Special School District for over six years. With seven cafeterias to service, we love partnering with them while they create warm and welcoming spaces for students.

9. What Your New Employee Should Know about Commercial Kitchen Equipment

Onboarding new staff takes time and effort, especially in a time when many restaurants are short-staffed. Our quickstart guide to commercial kitchen equipment will help you orient new employees to the care and functioning of your commercial equipment.

10. The ATECH Way: Ensuring Our Customers’ Success

Our very first blog remains one of our most popular since it explains how we have approached customer service since our establishment over twenty years ago. Potential customers are interested in the values a company holds, and this blog is a guide to our approach and our mission.

ATECH: An Industry Thought Leader

Looking for commercial kitchen equipment repair in your area? Contact us today!

Customer Spotlight: Chicken Salad Chick

websites@hibu.com (Hibu Websites) — Fri, 10 Dec 2021 21:08:31 GMT

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At Chicken Salad Chick, what began as a quest for the perfect chicken salad recipe has grown to 200 restaurants in 17 states, including two franchise locations in Chattanooga and three in the Knoxville area owned by Josh Patton. When it comes to a convenient and delicious meal, for one or for a crowd, no one does it better than Josh and his friendly staff. And when it comes to commercial kitchen equipment repair and maintenance, Josh leans on the experts at ATECH.

How It All Started

Josh’s relationship with ATECH started when a walk-in cooler broke down this summer. One of his managers called several other companies they had used in the past, but none agreed to expedite a service call. When she found ATECH online and called, they committed to sending out a technician within the hour. “That was the start of the relationship, having someone that prioritized us,” said Josh. “All of our menu items are refrigerated. We have to have coolers that run 24/7. ATECH was able to help us promptly address a major issue.” With ATECH’s speedy service, Josh and his team were able to avoid closing down the location and wasting valuable inventory.

What Josh Loves About ATECH

Today, Josh relies on ATECH’s Guardian Plus maintenance plan, which means his business won’t come out of pocket for service calls or labor costs. ATECH experts visit each of his locations for planned service and maintenance four times a year to help avoid breakdowns before they happen. “ATECH is motivated to not come out as much, by doing the preventative work and fixing things right the first time,” Josh pointed out. “If ATECH is motivated on their end, it keeps us up and running. It’s a win for us. How motivated is another company that doesn’t offer that?”

Ultimately, it’s ATECH’s reliability that keeps Josh and his team happy. “There are benefits to having peace of mind that you’ll get your needs met in a prompt and timely manner - the first time,” he explained.

At ATECH, we’re grateful that our customers trust us to help them stay up and running . A huge thank you to Josh Patton at Chicken Salad Chick for sharing his experience with us.

Looking for an Equipment Repair Partner?

We genuinely appreciate Josh’s business and look forward to serving his Chicken Salad Chick locations for years to come. To learn more about ATECH’s commitment to prompt, quality service, or to request a quote, contact us today!

Commercial Kitchen Equipment and Shipping Delays: What to Know

websites@hibu.com (Hibu Websites) — Thu, 09 Dec 2021 17:59:44 GMT

To prepare for the supply chain disruption, we suggest taking the following steps:

In almost every industrial sector, shipping delays and supply chain issues are affecting business as usual. While you may notice it most when purchasing inventory, supply issues are also present in places you may not be aware of. At this point, restaurateurs aren’t just plagued by missing or delayed ingredients. If you have commercial equipment that needs to be replaced, a lack of access to parts for repair could leave your equipment vulnerable to breakdowns.

1. Expect the unexpected.

The last two years have taught restaurant owners to be flexible and responsive. That needs to be the case for equipment issues as well. While planned maintenance can help catch possible issues, equipment can still break down. Take a moment to make a contingency plan for an equipment breakdown in your commercial kitchen. Do you have a backup fridge or cooler? How many burners do you need on a busy night ? Do you have paper plates, cups, and utensils in case of a dishwasher failure? Thinking through the issues that might come up can help you proactively plan for them before they occur.

2. Identify the machines most likely to break.

Most commercial kitchen managers know the equipment that is the least reliable in their kitchen. Maybe it’s an oven that struggles to maintain a consistent temperature or a deep freeze prone to frost buildup . In your kitchen, take note of the equipment that is most likely to break. Is it time to invest in a new model ( or an upgraded used one )? Or, if replacement isn’t an option right now, can you bring in a repair service to preemptively inspect and fix it? Addressing it in advance can save you lost time and revenue if your equipment goes out in the middle of service.

3. Order or replace parts that are likely to break.

Due to constant use and tough conditions, there are certain parts in commercial kitchen equipment that are just more likely to break over time. These can include drainage lines, cooling fans, burners, or other heating elements. If you can, order these parts in advance from an OEM-certified parts dealer . Depending on the complexity of the replacement, you may be able to perform the repair yourself and save valuable time. If the replacement is too complex, look for a repair service that makes fast, reliable service a priority.

4. Schedule planned maintenance in advance.

The best offense is a strong defense, and you can prevent getting sidelined by unexpected equipment malfunctions by implementing a planned maintenance schedule for all your commercial kitchen equipment. We’re an Authorized Service Agent for over 120 manufacturers, and we’re proud of our 90-day parts and labor warranty , backed by our 100% customer satisfaction guarantee. Let us show you why so many Tennessee businesses trust ATECH for commercial equipment repair. With our help, you can count on your equipment to perform well every day, just like you do.

5 Things to Consider When Opening a New Restaurant

Fri, 03 Dec 2021 15:35:49 GMT

Starting a restaurant from scratch is a little bit like starting a meal from scratch in your commercial kitchen. You start with the raw materials of sufficient capital, delicious recipes, a solid location, and a top-notch team, and you transform all the elements into a successful final product. As you enter the planning stages of opening a restaurant, there’s a lot to think about. Here are several questions to reflect on as you begin your professional adventure.

Do I have capital investors or a small business loan?

Starting a restaurant is an expensive proposition. From inventory and commercial kitchen equipment to menus, wages, and electricity, the costs of a restaurant quickly add up. To combat the negative profit you may see in the first few weeks or months, you’ll need capital investors or a small business loan to provide the initial seed money for getting a thriving restaurant off the ground.

Is there a demand for my product?

Creating demand before opening is a time-tested way to build up a customer base before you open your doors. Consider running a few pop-up events to introduce your brand and offerings, especially if you can partner with other, more established eateries. Building a strong social media presence can also help spread the word about your restaurant.

What will my monthly overhead costs be?

Restaurants live or die based on the profit margins they’re able to make. A slow month can decimate a restaurant’s financials and quickly turn it from profitable to unsustainable. Restaurants that survive are able to use good inventory practices to make quality meals that customers demand. They do this at a price point that allows for a profit which can then be reinvested back into salaries, inventory, and maintenance.

Do I have the right commercial kitchen equipment?

Deciding on commercial kitchen equipment is an important investment. Since it’s one of the most expensive parts of opening a restaurant , it’s a decision that needs to be carefully considered. There are a huge number of equipment manufacturers, and it can be quite a task to sort through the many equipment models offered by each brand. If you’re setting up your commercial kitchen and looking for a few quick tips for buying new kitchen equipment , we’ve got you covered. Or, if you’re planning on buying used commercial kitchen equipment , we’ve also written a guide for that. When purchasing, keep future repairs in mind, both from a cost and parts availability stand point.

Do I have planned maintenance scheduled in advance ?

Whether you buy new or used, regular planned maintenance is a good way to extend the life of your equipment and address any issues before they spiral out of control. Commercial restaurant equipment needs to be regularly maintained in order to stand up to spills, temperature fluctuations, and constant use in a busy kitchen. Once you procure a piece of equipment, establish a relationship with a local restaurant equipment service company .

Initially, they can inspect a new or used unit to verify a baseline on its function—often called a Performance Check. Next, schedule regular maintenance checks to assess the health of each unit. When issues are addressed early, and worn-out parts are replaced, you’re more likely to see years of solid performance from your equipment.

Need Some Guidance As You’re Opening Your Restaurant?

Getting a commercial kitchen up and running is a huge feat that requires careful planning and coordination. The heart of any restaurant kitchen is its equipment. By making wise purchasing decisions, you’ll outfit your kitchen with the tools necessary to operate smoothly. Once your equipment is in place, reach out to ATECH for a planned maintenance quote . We’re an authorized service agent for over 120 manufacturers. We’re also proud of our written 90-day parts and labor warranty , backed by our 100% customer satisfaction guarantee. Let us show you why so many Tennessee businesses trust ATECH for commercial equipment repair.

How to Choose the Best Commercial Deep Fryer for Your Kitchen

websites@hibu.com (Hibu Websites) — Fri, 03 Dec 2021 15:26:01 GMT

Choose the Best Commercial Deep Fryer for Your Kitchen

The speed and ease of a deep fryer has a place in almost every kitchen, from fast food to fine dining. In some restaurants, a deep fryer is the heart of their operation. Whether your commercial kitchen uses a deep fryer regularly or occasionally, it’s essential that the equipment consistently produces golden, crispy food. When you're planning to purchase a deep fryer, there are three key attributes to be aware of. While you can't take a deep fryer for a test drive, asking about these functions and looking for keywords in reviews will help you select a deep fryer that will perform well for years to come.

Choosing the Right Deep Fryer Type

The volume of fried food you prepare will determine the style of commercial deep fryer you should choose. Countertop deep fryers are appropriate for restaurants with fewer fried foods on the menu, while floor fryers provide dedicated space for high-volume frying loads. Deep fryers also have a commercial designation to indicate the level of capacity. Light-duty and medium-duty can handle small-to-medium frying loads, while a heavy-duty fryer is best for commercial kitchens that fry nearly all of their products. If you operate a high-volume restaurant, you may also want to consider a split-pot deep fryer, which allows you to fry two products simultaneously, saving you time and oil cost.

Choosing the Right Deep Fryer Power Source

Once you've decided on the size and style of your deep fryer, it's time to choose how you'll power it. Similar to ovens and ranges, deep fryers can be powered using electricity or natural gas, and there are pros and cons to each. For high-temperature frying that should come up to temperature quickly, gas-powered deep fryers are the fryer of choice. However, there are some drawbacks to natural gas-powered fryers. While gas is more economical, it has a greater environmental impact. Gas-powered fryers also require a pre-existing or newly installed natural gas line. Electric fryers tend to have quicker recovery times between batches. Even though the oil in electric deep fryers doesn't get as hot as a gas-powered fryer , it still holds temperature well and has greater energy efficiency in heating. Since it’s not tied to a physical gas line, it's more portable and easier to install.

Choosing the Right Deep Fryer Size

Consider the size of the fryer that will best fit your kitchen’s needs. A fryer that is too small won't be able to keep its temperature up when a large batch of food is added to the oil. A fryer that is too big will waste oil each time you need to refill it . If you're not sure, err on the larger side. Having to wait for each batch to finish before you start the next one can cause wasted time. This can increase customer wait times and decrease customer satisfaction.

Ensuring Consistency from Your Deep Fryer and Your Repair Service

Consistency is one of the most essential attributes of an industrial deep fryer. Your customers want to receive the same product they ordered week after week and month after month. When that item is deep fried, much of that consistency comes from the deep frying equipment a restaurant uses. Consistency is achieved through temperature regulation and oil purity.

Choose a deep fryer that comes up to temperature quickly and holds the temperature well. When you want the same level of consistency from your commercial kitchen repair service, ATECH won’t let you down. We’re committed to repairing and maintaining your equipment quickly, efficiently, and effectively. To help you keep a regular schedule for servicing your commercial kitchen equipment—including tough-to-clean deep fryers— reach out to us to schedule a planned maintenance visit .

7 Tips on Selling Your Used Commercial Kitchen Equipment

websites@hibu.com (Hibu Websites) — Fri, 03 Dec 2021 15:18:42 GMT

You may need to sell your commercial kitchen equipment for any number of reasons. You might be closing your restaurant, shuttering a location, or upgrading your equipment to a new model. Used restaurant equipment sells quickly because it’s in high demand. In good condition, secondhand equipment can retain a good percentage of its value. When you’re ready to sell your used restaurant equipment, keep the following tips in mind.

Consider Listing Online

With powerful search tools and a wide net of customers, online sales sites and apps are some of the best ways to sell used commercial kitchen equipment . When you’re creating a post, include clear photos, informative stats, and, if possible, a picture of the data tag. You’ll find eligible buyers quickly and conveniently.

Activate Your Network

The restaurant industry is a small world, and it’s likely you know someone who needs to purchase equipment for their commercial kitchen. Ask around your network for leads, especially if you know a restaurant group, chef, or owner who’s about to embark on a new venture or open a new location.

Sell Your Equipment at a Restaurant Auction

Auction services exist for one purpose: to liquidate and sell commercial equipment on a large scale. If you’d like the sales process to be handled fully for you, or you’re selling a large volume of equipment, contact several restaurant auction services for quotes and additional information about selling your equipment at auction.

Conduct a Deep Clean Prior to Sale

This tip may seem self-evident, but you’ll be able to get a higher price for your equipment if it’s sparkling clean. If your team has a nightly cleaning protocol, you won’t have much work to do to get things back to baseline. But if it’s been a while since a deep clean, you may want to bring in a professional to give it a once-over. Local janitorial and restaurant cleaning and sanitization services can provide this service for you before you list the equipment for sale.

Keep All Manuals and Warranty Information

Hopefully, you have all the manuals and warranty info for your restaurant equipment set aside in a file in your office space. Although you may not have needed to reference this paperwork often while you owned the equipment, it’s extremely helpful to include it as part of your sale package. Although usually available on the internet, buyers appreciate having specs and tips at their fingertips, especially as they’re setting up the equipment in a new space.

Have Your Equipment Inspected Before Sale

Before you sell your equipment, ask your commercial kitchen repair company to do a once-over of the equipment and inform you of any issues you may not be aware of. A seller will be reassured when they see an inspection report from a reputable repair company. Don’t be surprised if they also ask to do an independent inspection. As the buyer, it’s reasonable for them to verify another repair service’s assessment of the unit independently.

Consider Selling to a Restaurant Depot or Appliance Resale Shop

If you want to divest yourself of the equipment fairly quickly, your primary concern may be speed and efficiency rather than landing the highest price. Restaurant depots or appliance resale shops can take equipment off your hands quickly. Plus, they’re usually quite knowledgeable about what they’re buying and have the capacity to repair it. Although they may not offer you the highest market price for your equipment, they will be able to present a fair offer based on the equipment’s resale value.

Consult ATECH For Advice Before Selling Commercial Kitchen Equipment

The heart of any restaurant kitchen is its equipment. By making wise sale decisions, you’ll be able to recoup your expenses and put any profits towards improving your commercial kitchen. Once your new equipment is in place, reach out to ATECH for a planned maintenance quote . We’re an authorized service agent for over 120 manufacturers. We’re also proud of our written 90-day parts and labor warranty , backed by our 100% customer satisfaction guarantee. Let us show you why so many Tennessee businesses trust ATECH for commercial equipment repair.

Conventional vs. Convection vs. Combi Oven: How to Choose What's Best for Your Commercial Kitchen

websites@hibu.com (Hibu Websites) — Fri, 03 Dec 2021 04:36:24 GMT

ATECH’s quick guide to choosing an oven

Whether you're establishing your first restaurant, expanding to a new location, or updating your equipment , one of the most essential parts of your commercial kitchen is your oven. These powerful work horses are the heart of the kitchen, so it's worth investing time and resources to find the one that best matches your needs. During that process you will consider an oven’s manufacturer, model, and size. You should also take time to determine what oven is right for your commercial kitchen. Conventional and convection ovens are two types to choose from. Depending on your needs, steam ovens, rotisseries, conveyor ovens, or combination ovens may also have a place in your kitchen. To help you make that call, here is ATECH’s quick guide to choosing the type of oven that's right for you.

If You: Roast Most of Your Foods

A high-heat convection oven will provide you with evenly-roasted meats and vegetables in record time. Convection ovens do run at a slightly higher price point than conventional ovens. However, they make up for that initial investment by allowing you to increase output due to the speed and efficiency of this oven. If roasting is a constant in your kitchen, consider the steady, even heat of a convection oven.

If You: Run a Bakery or Cook Breads and Pastries Often

A convection oven is best for you. In a convection oven, high heat is circulated by an intake fan . This leads to more consistent heat surrounding the product at all times. Due to the consistency and power of the heat, a convection oven can shorten cooking times and speed up your kitchen’s output. For a bakery, where prep and cooking begins in the pre-dawn hours, that saved time can be a huge advantage.

If You: Don’t Need All the Bells and Whistles

A conventional oven is perfect for commercial kitchens that have straightforward cooking needs. These high-powered, high-heat commercial ovens will work well for years and require less maintenance than other types of ovens. They’re easy to clean, easy to repair, and provide reliable and powerful heat for almost all commercial kitchen needs.

If You: Are On a Limited Budget

When you’re ready to purchase a commercial kitchen oven, a conventional oven is the most economical option for you. Many manufacturers make reasonably priced, well-performing ovens that won’t let you down. If you want to save even more money, check out commercial kitchen auctions or pre-owned ovens . Before committing to a pre-owned oven, have a reputable repair service inspect the equipment for any issues.

If You: Need a Versatile Oven for Many Different Techniques

Look into a combi (combination) oven if your team needs the power to steam, braise, roast, and bake all in one oven. These techniques are absolutely possible with a conventional oven, but a combi-oven allows for cooking a variety of products at the same time without flavor migration with programmable options and finely-tuned settings. For fine dining restaurants, a combi-oven provides high performance and versatility.

ATECH Can Help You Choose Between Conventional and Convection Ovens

With any oven you choose, you need to establish a relationship with a repair service that understands the differences between all types of ovens and is qualified to repair them. Look for an Authorized Service Agent (ASA) who is certified to repair multiple manufacturers and provides a guarantee on their work. For more information on choosing an oven and setting up a planned maintenance schedule , reach out to ATECH today.

Customer Spotlight: Mooyah Burgers, Fries, & Shakes

websites@hibu.com (Hibu Websites) — Fri, 19 Nov 2021 19:50:52 GMT

If you haven’t had the pleasure of trying Mooyah’s incredible burgers, shakes, and fries, it’s time to fix that. Nothing hits the spot like their killer burgers on freshly baked in-house buns or their thick milkshakes made with 100% ice cream. Mooyah is known for serving customers fast, delicious food that satisfies each and every time. How do they do it? Hard work, fresh ingredients, and commercial kitchen equipment and maintenance from ATECH.

How It All Started

When Mooyah opened their first Middle Tennessee location in May of 2020, ATECH was their top choice for industrial kitchen maintenance. We’re looking forward to supporting them as they complete the buildout on their next location in Franklin, Tennessee, which will open in early 2022. In Franklin, we’re working with Mooyah to renovate the existing commercial kitchen before it opens its doors. And, for both locations, Mooyah’s opted for an ongoing planned maintenance program to keep their equipment online and on track.

What Mooyah Loves About ATECH

Alfredo Arguello appreciates the service technicians at ATECH for their expertise and integrity. When you ask Alfredo about ATECH personnel, he describes them as outstanding and professional experts who “go over and beyond to satisfy the client’s needs.” Alfredo also appreciates ATECH’s speedy response time and expansive knowledge, attending to commercial kitchen equipment with “the highest level of detail.”

Need a Commercial Kitchen Equipment Repair Service?

When you’re running a kitchen that’s as busy as Mooyah’s, you don’t have time for service interruptions or equipment breakdowns. ATECH understands that commercial kitchen owners don’t have time to wait around on costly repairs. That’s why we keep frequently used parts on site for ease of access and installation. As Alfredo put it, “We are extremely proud to enjoy a strong relationship with ATECH. Our equipment is always operating efficiently, and ATECH plays a major role in supporting our operations.”

ATECH couldn’t be happier to partner with such a fantastic customer. If you’re ready for an industrial kitchen equipment repair company that won’t let you down, contact us today to learn more about ATECH’s commitment to prompt, quality service or to request a quote.

ATECH, Inc. focuses on hiring Nashville-area veterans, receives federal medallion

websites@hibu.com (Hibu Websites) — Wed, 10 Nov 2021 17:50:05 GMT

NASHVILLE, Tenn. (November 10, 2021) -- ATECH Inc., a Nashville-based restaurant equipment parts and service provider, has received the HIRE Vets Gold Medallion Award, the only federal-level veterans’ employment award that recognizes an organization’s commitment to veteran hiring, retention, and professional development.

ATECH is one of only a few businesses based in Davidson County to receive a HIRE Vets Medallion in 2021. To qualify for the Gold Medallion, ATECH met and surpassed the required percentage of veteran new hires during the previous year. This year is ATECH’s second time receiving the award.

“ATECH is proud to have veterans on our team who provide outstanding service to our commercial restaurant clients,” said Charlie Kunberger, Chief Operating Officer at ATECH, “Our veterans’ work ethic, leadership skills, and positive attitudes are an invaluable part of our organization. Right now, nearly every small business in Nashville is navigating hiring and retention challenges. I would encourage every employer to consider local veterans as one of Nashville’s most valuable labor and leadership resources.”

William Risener, a field technical service manager at ATECH, joined the U.S. Navy when he was 18 years old as a boiler technician. He reached the rank of Petty Officer 2nd Class after a seven-year Navy career, completing two tours during Operations Desert Shield and Desert Storm and a deployment to Somalia in 1994.

“It seems just like yesterday. It was very trying and very demanding,” said Risener. “Eighteen to twenty hours a day on your feet working with minimal downtime, working in an engine room that reached about 130 degrees. But, I consider my time in the military priceless. The discipline, the maturity, the opportunities. It’s just priceless.”

Regarding veterans in the workplace, Risener said, “Veterans can bring a dedication like no other - the structure, the discipline, the mentality, the work ethic. Because it’s instilled in you to do your job but to also make sure you can assist others. We’re expected to show up to work every day, look our best, be our best, and perform our best.”

“That’s why I’m a manager at ATECH,” he explained. “I’m reliable, I’m dependable, and I do my job to the best of my ability every day. I’m there until the job is done.”

According to the latest U.S. Census data, there are 29,022 veterans residing in Davidson County, Tennessee. Fifty-one percent of local veterans are below the age of 65. Ninety-four percent of local veterans 25 years old and older have a high school diploma or higher compared to 89 percent of the non-veteran population.

To learn more about the HIRE Vets Medallion Award program, visit HIREVets.gov.

About ATECH Incorporated

Established in 1990, ATECH is a locally and family-owned company that's committed to providing high-quality work for every customer, servicing all of Tennessee and parts of Georgia, Arkansas, Alabama, Kentucky, South Carolina, North Carolina, and Virginia. ATECH operates with CFESA Level 3 certification, the highest level of certification given by the Commercial Food Equipment Service Association, which ensures its capability to repair, replace, ship, receive, warehouse, fabricate, and install commercial equipment. For more information, visit www.atechinfo.com .

Additional information can be found online at www.atechinfo.com .

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Cleaning for an Inspection: What You Should Know

websites@hibu.com (Hibu Websites) — Wed, 03 Nov 2021 21:37:56 GMT

Health inspections are a regular part of the restaurant industry. Although these bi-yearly visits aren’t anyone’s favorite part of running a restaurant, they can help consumers identify which restaurants are performing at the top of their game. While commercial kitchen managers don’t look forward to inspections, it’s actually an opportunity to showcase your food safety systems. Preparing your team for an inspection is a way to review protocols and answer any questions about how to keep customers safe. If you’re expecting an inspection soon, here are five tips to help you prepare for this visit.

1. Alert your team to the most common health code violations.

If you’ve had a violation in the past, preparing for the next inspection is the time to get it right. Consider holding a quick refresher course during prep time to cover anything you may have missed on the last inspection. Common violations include time and temperature violations, storage violations, sanitation violations, and equipment violations. To prepare for scheduled or surprise inspections, have an Authorized Service Agent inspect and fix your commercial kitchen equipment in advance to help keep you in compliance.

2. Check your dishwasher sanitizer concentration.

County and city health departments are meticulous about checking the sanitization level of plates, utensils, and glassware after they leave the dishwasher. That’s been especially true over the past 18 months. There are two ways that dishwashers sanitize dishes. Some commercial warewashers use high-temperature water to sanitize, while others use chemicals to fight pathogens, grease, and food residue. Whichever your commercial kitchen uses, you’ll want to ensure it’s performing up to health code standards. Have your commercial kitchen repair service double-check the water temperature or check the sanitizer concentration level of your dishwasher .

3. Check the temperature of your commercial ovens.

Commercial oven temperature is another health department requirement that is important to check before an inspection. Food must be kept at the proper temperature for the appropriate amount of time (often referred to as TTC) to pass inspection. Consequently, an oven that comes up to temp quickly and can hold temperatures for long periods of time is a must. While an in-oven thermometer is helpful, it may be a few degrees off in accuracy. This small error could prevent a passing score on an inspection. The best way to make sure your oven is ready for inspection is to have your commercial kitchen service tech test the heating and holding time.

4. Check the ambient temperature of your commercial refrigeration equipment.

This is another area where violations can run rampant. The temperature of your prep tables, coolers, and freezers can vary depending on the amount of inventory kept inside. Prior to an inspection, keep doors closed if at all possible, preventing warm air from entering. If the ambient temperature on your equipment looks high, don’t risk a code violation. Have an Authorized Service Agent check the refrigeration unit’s thermostat, clear the drain lines, clean the coils, and check the fans during a scheduled service visit. Your commercial kitchen equipment should be at peak performance during an inspection.

5. Check your ingredients for proper storage.

One violation that occasionally slips past kitchen managers is the need for proper storage for all types of kitchen inventory, including frozen foods, meats, veggies, dairy, and eggs. Restaurants are busy spaces, and food storage systems are not always used correctly. In addition to keeping foods at the correct temperature, food must also be kept at least six inches off the ground, and inventory must be labeled and dated. Ideally, food should be stored using the FIFO method (First In, First Out) to ensure that older ingredients are used before newer inventory. Most teams utilize a color-coded system to quickly identify what inventory needs to be kept at what temperature. Consider simplifying your food organization system if inventory tends to be disorganized or left out too long.

Let ATECH prep your industrial kitchen equipment for inspection.

Before an inspection takes place, meet with the experts at ATECH to check the function of all your commercial kitchen equipment. As an Authorized Service Agent for over 123 manufacturers, we’re proud of our written 90-day parts and labor warranty , backed by our 100% customer satisfaction guarantee. Let us show you why so many Tennessee businesses trust ATECH for commercial equipment repair . With our help, your team can keep your kitchen safe, consistent, and ready to receive an “A” grade on your next inspection.

How to Choose the Best Commercial Refrigerator for Your Kitchen

websites@hibu.com (Hibu Websites) — Wed, 03 Nov 2021 21:34:27 GMT

A commercial refrigerator is one of the largest pieces of industrial kitchen equipment you’ll need to buy, so research is essential. It’s important to choose the right size, manufacturer, and model that will best fit your needs. The right piece of equipment will streamline your team’s storage and prep, helping them to work effectively for years to come. As you’re deciding on a commercial refrigerator, reflect on the following guidelines to find the best commercial kitchen refrigeration system for you.

1. Get a sense of your cold storage needs.

You’re probably considering buying a new commercial refrigerator for one of two reasons. Either you’re starting a new restaurant and need to install refrigeration or your current refrigerator is broken or too small. In either case, you want to buy a cooler that will fit your space and work well for years to come. The key to doing this is to calculate your cold storage needs. If you’re outgrowing your current refrigerator, take note of how many cubic feet it is. Is your current inventory a little crowded, or do you have room to move around? After you’ve figured out the rough cubic storage you’ll need, add a little extra to your estimate. Demand for your product could grow, and it’s better to have more cold storage than less. Crowding a refrigerator with product can hamper air flow, which will freeze up a unit. Ample space will help keep the ambient temperature of the commercial refrigerator steady .

2. Consider buying a pre-owned commercial kitchen refrigerator.

Buying secondhand can save you hundreds of dollars on commercial kitchen equipment without sacrificing performance. The restaurant industry has extremely high turnover, and commercial kitchens can shut down due to mismanagement, inexperience, location, or consumer preferences. In an industry that moves quickly, barely-used equipment is often sold to pay back investors if a restaurant closes. With a little shopping and asking your connections, you can find like-new equipment that is in good working order at a serious discount. Check online regularly and attend equipment auctions. If you can, inspect the equipment before you buy it so that you can get a better sense of the age and condition of the unit. An authorized service agent may be able to inspect the refrigerator and give feedback on its functioning.

3. See if the unit can be fixed.

Before you buy, check with a reputable commercial kitchen repair company to see if your old refrigeration unit can be repaired. Even if you have a very old model, some repair companies also stock parts for older or vintage equipment . Or, the repair service may know of a machine that’s recently been retired from which they could source parts. While you may need to replace your equipment eventually, a repair can keep your unit running while you work on saving for and sourcing a new piece of equipment.

4. Choose a reputable manufacturer.

There are hundreds of commercial refrigeration manufacturers, each with its own strengths and weaknesses, so it can be difficult to determine what company to choose. Once you’ve chosen a manufacturer, you have to consider many of the different models they offer, which can make the choice even more confusing. If you work with a trusted commercial kitchen repair service, see if you can speak to your service technician about the brands and models they trust most. If they have years of experience repairing refrigerators, they know which brands they’re constantly fixing and which manufacturers only need yearly service check-ups. Their expertise can guide you as you make an expensive investment in your restaurant.

5. Measure twice, buy once.

Before buying a commercial refrigerator, carefully consider the physical space you have available for the unit. Remember to measure the depth, width, and height of both the space and the unit itself. Keep in mind that you don’t necessarily want to choose the largest refrigerator that will physically fit in the allotted space. You’ll want to provide extra room around the unit for several reasons. First, you’ll need to make sure there’s space to open and close the doors. Second, consider the extra space you may need for water hookups and electric lines; plus, the unit needs room to breathe to properly discharge heat. Finally, think about how much additional space someone servicing the unit may need. Allowing ample “wiggle room” around your refrigerator will make long-term maintenance much easier.

Need help choosing a commercial refrigerator?

We’ve helped businesses of all types choose a refrigerator that fits their commercial kitchen needs. Need help choosing yours? Reach out to us for our expert advice —gained over our 30 years of experience servicing commercial kitchen equipment. Once you’ve found the right unit, it’s essential to schedule regular planned maintenance to prevent any major issues from occurring. Call us today for a service appointment or to receive a planned maintenance quote .

How to Know If You're Working with The Best Restaurant Equipment Repair Technician

websites@hibu.com (Hibu Websites) — Wed, 03 Nov 2021 21:28:27 GMT

When you’re ready to set up a planned maintenance schedule, you’re likely to interview several repair services to find the one that’s the best fit. But how do you know if a company has s killed, experienced repair technicians ? There are a few traits that a reputable repair service will definitely have. By keeping an eye out for these hallmarks, you’ll be able to identify a repair service that can provide knowledgeable service technicians.

1. Find a Repair Technician Who Has Gone Through an Apprenticeship.

A repair service company that offers an apprentice program is invested in developing the skills of their team. When experienced technicians pair up with new talent, the combination can help both individuals. Technicians with years of experience share their extensive knowledge and new technicians bring high energy and drive. Rather than saddling customers with inexperienced techs, companies with an apprentice program are committed to the education and professional development of their team members.

2. Find a Repair Technician Who Has Easy Access to Parts.

Knowledgeable authorized service agents are one half of the equipment repair equation. The other half is having access to the right parts for a variety of different models. Skilled technicians can only do their best work if they can source parts quickly and effectively. When you interview repair services, ask about where and how they source parts. If the repair service keeps parts in-house, repairs can take less time and may be more affordable. You may also want to find out how many manufacturers they stock parts for. If you’re an Alto-Shaam kitchen , for example, and they only stock Vulcan parts, you may want to go with a repair company that works often with your brand of equipment.

3. Choose a Repair Technician Who Offers Same-Day Service Calls.

Commercial kitchens aren’t bound by a traditional 9 to 5 schedule, so your repair technician shouldn’t be either. Industrial equipment can break down at any time, day or night, and it may not be an option to wait a day or longer for a repair. A well-staffed repair service should be able to send over a qualified technician on the same day so that your equipment can be up and working again ASAP.

4. Choose a Repair Service that Stands Behind Its Repairs.

When you’re looking at an authorized service agent’s website , see if they offer any sort of guarantee or warranty on their work. Ideally, you want to work with a repair service that is confident in the competency of its repair technicians. You should look for a company that offers a written 90-day guarantee on their work. After all, you shouldn’t have to pay to repair commercial kitchen equipment that was recently serviced. Technicians who are confident in their skills and the companies they work for aren’t afraid to offer a policy that backs up their work.

Find a Skilled Commercial Kitchen Repair Technician

ATECH understands the repair needs of individual organizations as well as national corporations. Our techs are committed to maintaining your equipment and fixing anything quickly, efficiently, and effectively. We bring our commitment to integrity and expertise to every single repair we make. To find out how we can help your operation keep running smoothly, reach out to us today for a full-service maintenance quote .

3 Reasons You Need a Scheduled Maintenance Plan for Your Commercial Kitchen

websites@hibu.com (Hibu Websites) — Wed, 03 Nov 2021 21:13:08 GMT

New Title

When most individuals make a large purchase, they understand that planned maintenance can prevent many difficulties in the future. New car owners are diligent about getting their oil changed every three months, replacing air filters, and filling up their tires with air. Homeowners prioritize clearing gutters, raking leaves, and winterizing the house. They understand that proactive planning will prevent future costly repairs.

However, restaurant owners are not always aware that planning scheduled maintenance for their restaurant equipment can save them time and money in the future.

1. Planned Equipment Maintenance Prevents Future Costs

It’s a great strategy to be proactive rather than reactive when it comes to commercial kitchen equipment. Instead of waiting for your equipment to show signs of trouble, you can help prevent or delay those issues by scheduling planned maintenance visits, saving money in the long run. Broken parts can be extremely expensive to fix, and they can shut down the line for hours or even days. This lost revenue can have a significant effect on your bottom line. So, instead of scrambling to find service when something breaks, set up a planned maintenance contract with a reputable service company. Then, even if you do have an unexpected issue, you’ll be in line for priority service because you’ve established a contractual relationship with an authorized service agent.

2. A Scheduled Maintenance Plan Protects Your Investment

It can cost over $150,000 to outfit a commercial kitchen properly. That’s a sizable investment. Just as you’d schedule quarterly maintenance on your car or home, your investment in commercial kitchen equipment also deserves to be protected. You’ll feel more reassured and prepared for every scenario with a maintenance plan in place . When you take proactive steps to prevent equipment failure, you’re protecting your investors’ money, your employees’ livelihood, and your own well-being. Having scheduled maintenance in place takes equipment failure off the list of concerns in your mind . Instead, you can focus on business development, menu planning, inventory purchases, and everything else on your plate in the restaurant industry.

3. A Scheduled Maintenance Plan Can Protect Your Reputation

Many people think of non-working equipment as merely an inconvenience. But in fact, it can have serious repercussions for a restaurant's reputation. Many restaurants thrive or struggle based on online reviews. When a piece of commercial kitchen equipment goes down, it can affect the timing and quality of meals served to customers. Preventing breakdowns can help protect your local reputation for excellence, which can affect both your team’s morale and your bottom line.

In a busy restaurant, nonfunctional equipment means lost revenue, upset customers, and unfavorable reviews. We all know that if a fryer isn’t at the right temperature, it will lead to burned or soggy fries. Any one of these three things can be detrimental to a thriving business. To stay competitive, restaurants should schedule planned maintenance on all major equipment. A restaurant is made up of several moving parts, and each component must be operating at peak performance. If even one element goes offline, the whole system can grind to a halt. Preventing unexpected breakdowns can keep morale up and revenue flow consistent.

Ready To Set Up Your Commercial Kitchen’s Planned Maintenance Schedule?

To keep restaurant equipment fully functional , work with an authorized equipment repair company to build a planned maintenance schedule customized to meet your business’s needs. ATECH is committed to repairing and maintaining your equipment quickly, efficiently, and effectively. To see how we can help keep your equipment up and running, call us for service or reach out for a planned maintenance quote .

Customer Spotlight: Dollywood

websites@hibu.com (Hibu Websites) — Thu, 28 Oct 2021 18:10:07 GMT

We bet you’ve heard of Dollywood , one of Tennessee's premier entertainment theme parks, created by the incomparable Dolly Parton. So many people and processes work together to make Dollywood an unforgettable destination in Pigeon Forge. ATECH is proud to have the Dollywood family as one of our longest-running parts customers. We took a few moments to ask them about their experience with ATECH.

How It All Started

Dollywood initially found ATECH by chance when their maintenance department was looking for parts for their commercial kitchen equipment. Our parts manager quickly built a strong and lasting relationship with this beloved Tennessee destination, handling replacement parts for much of the park’s commercial kitchen equipment. Now, Dollywood has worked with ATECH for over 20 years.

What Dollywood Loves About ATECH

Dollywood says that working with ATECH feels more like working with a family than a typical business relationship. They describe ATECH as honest, efficient, and knowledgeable, three traits we value and bring to all our customers. They also love that we can move at a very quick pace, an important attribute for a park that sees more than two million visitors each year. That’s a lot of food being prepared on a daily basis! When equipment breaks down , ATECH has the right parts to fix the problem and keep things running smoothly.

Need Commercial Kitchen Equipment Parts or Repair Services?

Our contact at Dollywood revealed that she has memorized our number so that she can contact us quickly whenever anything goes awry. We feel that this small fact shows the close

relationships we have built with our customers over the years. Our friends at Dollywood also said that “Even in today’s world, ATECH helps us to acquire hard-to-find parts , and they come through!” We’re proud of our strong partnership with Dollywood and hope that it continues for years to come. Contact us today to learn even more about ATECH’s commitment to prompt, quality service or to request a quote.

Commercial Equipment Checklist for The Holidays

websites@hibu.com (Hibu Websites) — Tue, 12 Oct 2021 20:23:54 GMT

The winter holidays can be one of the busiest times for restaurants and catering businesses. While most people start thinking about the holidays in November, restaurants must start strategizing in the summer in order to meet the increase in demand. Owners, chefs, and managers must start planning menus, procuring stock, and adding extra hands to make sure everything gets done. If you’re starting to think about the holidays, here are four essential actions you should take in order to prep your commercial kitchen for the increased output.

1. Conduct an in-depth inventory check.

Even if your team is excellent about unloading and tracking inventory, some things get missed in the busy shuffle of the restaurant industry. The months leading up to the holidays are the right time for an in-depth evaluation of inventory and storage in your commercial walk-in cooler, freezer, and dry goods storage. In early fall, the summer vacation traffic has died down and school is starting. Most restaurants have a chance to catch their breath and plan for the onslaught in November, December, and January.

2. Stock up on any goods you’ll need.

While it can be hard to predict consumer demand, most established restaurants have a sense of their most popular items. Take a look at your records from last year and calculate how much demand increased over the holiday season. Are there any special seasonal items you want to be able to offer more of? Fall is the time for calculating what additional stock you need to bank in preparation for the rush. If you’ve performed a thorough inventory check, you’ll be able to fill holes in your backstock and plan appropriately.

3. Start to plan for holiday orders.

Planning for high-demand times isn’t just about ingredients and staffing. Your commercial kitchen equipment must be able to handle increased orders as well. This means you need to calculate how many burners or ovens could be in use at one time, the capacity your dishwasher can hold, and even how much backstock you can store. Before orders increase, you may want to consider adding an additional range, or repairing that spare deep fryer. Having the right commercial kitchen equipment can make churning out orders even easier.

4. Have all industrial kitchen equipment inspected in advance.

A commercial kitchen can only increase its output if everything in the kitchen is in good working order. Additional orders and longer hours can take a toll on your commercial kitchen equipment. To ensure you don’t lose valuable time during the holidays, it’s best to get all equipment in your kitchen inspected in the fall , before the winter rush. A qualified technician can clean and inspect your equipment, review a tailored maintenance checklist , replace any compromised parts, run temperature calibrations, and prep the equipment for the busy season.

Let ATECH Help You Plan Ahead

If you’re planning for the holiday rush, you need a repair service that can prepare your commercial kitchen equipment for increased demand. Reach out to ATECH today to set up a planned maintenance schedule for your equipment. We’re an Authorized Service Agent for over 123 manufacturers, and we’re proud of our 90-day parts and labor warranty , backed by our 100% customer satisfaction guarantee. Let us show you why so many Tennessee businesses trust ATECH for commercial equipment repair. With our help, you can count on your equipment to perform well every day, just like you do.

4 Tips for Making the Switch from AC to Heat

websites@hibu.com (Hibu Websites) — Fri, 08 Oct 2021 21:38:33 GMT

Energy costs can take up a large chunk of a restaurant’s budget, so commercial kitchen managers are always looking for ways to defray those costs . You may install cooling fans, turn down the thermostat on the water heater, buy Energy Star® appliances, or have your commercial equipment cleaned and maintained regularly . One major system that needs to be regularly maintained is the HVAC unit that heats and cools your restaurant . It’s an essential piece of equipment that affects the comfort, health, and safety of your team members and your customers. When the weather begins to cool, and it’s time to turn the furnace on, you may wonder if your HVAC system is ready to make the switch. We’ve collected the following tips to consider before moving from cooling to heating.

1. Perform routine maintenance before you switch from air conditioning to heat.

When a furnace is off for over 3 months , dust, grime, and dirt may have accumulated, making the unit run less efficiently. To make sure it’s ready to operate without issue, use a trusted commercial kitchen equipment repair service to perform a multi-point checklist . Cleaning the equipment and changing the filter are small, essential tasks that make a huge difference in the life of your HVAC equipment. A repair service can also check for ductwork leaks, test range ventilation power, and carefully calibrate the thermostat to optimize the performance of your HVAC system.

2. Remember that HVAC is an essential player in health and safety.

Commercial kitchen HVAC isn’t just about ambient temperature. Powerful components of the system clear the air of aerosolized grease, allergens, and even viral particles, making it a key part of the health and safety of your restaurant. Weak, inefficient systems can circulate stale, dirty air, compromising the quality of your space and the wellbeing of your employees and customers. Ideally, the unit should facilitate three air exchanges per hour for optimal health. Prior recommendations called for one complete air exchange per hour, but new research suggests 2-3 air exchanges per hour promotes healthier indoor air quality .

3. Don’t wait until the ambient temperature is uncomfortable to change to heat.

Switching to heat in your restaurant or commercial kitchen should be done before colder temperatures make patrons or employees uncomfortable. While it may be tempting to “hold out” until temperatures drop in order to turn on the furnace, this will compromise the comfort of both your workers and your customers . Their discomfort is not worth the small energy savings you’ll gain from waiting to switch to heat. This will also give you some lead time should repairs be necessary once you swap over to heat.

4. Try not to toggle between heat and AC too frequently.

A well-maintained HVAC unit will be able to switch fluidly between heat and air conditioning, but it’s still best practice to try to switch over only once a season. Toggling between heating and cooling can be tougher on the component parts of your equipment, so it’s not ideal. A gentle transition is best for switching from AC to heat. When the furnace hasn’t been running for some time, it may take a few hours or even days for the system to switch over completely. When changing to heating, keep in mind that the thermostat has likely been set higher during the summer months. Lower the thermostat significantly before turning on the furnace. This will ease the burden on your furnace for the first few days of the seasonal transition.

Let ATECH Help Keep Your Team and Customers Warm

Commercial kitchen HVAC systems need specialized maintenance to keep them safe and efficient. Restaurant equipment is subject to greater wear and tear than units in other professional settings. We understand the unique needs of restaurant HVAC systems because we work in commercial kitchens every single day of the week. Reach out to ATECH today to set up a planned maintenance schedule for your restaurant HVAC system. As an Authorized Service Agent for over 123 manufacturers, we’re proud of our 90-day parts and labor warranty, backed by our 100% customer satisfaction guarantee . Let us show you why so many Tennessee businesses trust ATECH for commercial equipment repair. With our help, you can count on your equipment to perform well every day, just like you do.

What to Do If Your Equipment's Manufacturer Isn't Around Anymore

websites@hibu.com (Hibu Websites) — Fri, 08 Oct 2021 21:22:40 GMT

For just a moment, think of the oldest piece of equipment in your commercial kitchen. Is it the walk-in cooler that was installed in the 1980s? Maybe it’s a faithful dishwasher that still works like a charm. It’s an adage in the restaurant industry that “they don’t make ‘em like they used to.” When you have a high-performing piece of commercial kitchen equipment, you want it to keep functioning for as long as possible. When an equipment manufacturer isn’t around anymore or isn’t making or supporting a particular model, you may have concerns about how to keep your commercial kitchen running smoothly. Check out our five tips for what to do if your equipment model or manufacturer no longer exists.

1. Source several commonly-used OEM parts.

If you know from experience or research that your equipment has a component that regularly needs to be changed, stock up on this part in advance . Scour the internet, contact authorized OEM parts dealers , and ask your equipment repair company if they have any in stock. When a piece of equipment is working well, you should facilitate its longevity by proactively planning. With the right parts (and regularly scheduled maintenance), you can extend your equipment’s lifetime by several years.

2. Increase the frequency of your routine maintenance.

Don’t depend on crossed fingers and wishful thinking to get your commercial equipment through the next busy season. If you own equipment from a shuttered manufacturer or one with a discontinued model number, it’s important to prepare for equipment breakdowns before they happen. One way to do this is to schedule more frequent maintenance checks with a trusted commercial kitchen service and repair provider. Technicians with years of experience can anticipate and address common issues in advance. Choose a company with a specific maintenance checklist for all major commercial kitchen equipment.

3. Begin to plan for a replacement.

No single piece of equipment lasts forever, and eventually, you’ll need to replace older equipment. When you’re ready to do that, take it as an opportunity to upgrade the function of your commercial kitchen. While you may not need all the bells and whistles of newer machines, an updated piece of equipment can save you time, energy costs, and headaches. To replace your current equipment, scour the internet for a lightly used replacement or invest in a new model that is highly rated. Before you buy, ask your commercial kitchen repair service for recommended manufacturers to purchase from.

4. Choose a service and repair company with many years of experience.

Newer service companies may not always have experience with older equipment models, especially equipment from manufacturers that no longer exist. Working with a well-established equipment service company will help you have access to technicians who have direct experience with discontinued models or manufacturers. They may also stock or have access through established networks to OEM parts for older equipment that repair technicians can use when troubleshooting any operational difficulties.

Need Help Diagnosing Your Aging Equipment?

If you’re working with vintage commercial kitchen equipment, you need a repair service that knows major manufacturers inside and out. Reach out to ATECH today to set up a planned maintenance schedule for your aging machine. We’re an Authorized Service Agent for over 123 manufacturers, and we’re proud of our 90-day parts and labor warranty , backed by our 100% customer satisfaction guarantee. Let us show you why s o many Tennessee businesses trust ATECH for commercial equipment repair. With our help, you can count on your equipment to perform well every day, just like you do.

4 Questions to Ask Before You Buy a Piece of New Equipment

websites@hibu.com (Hibu Websites) — Fri, 08 Oct 2021 20:43:47 GMT

Deciding on commercial kitchen equipment is an important investment. Since it’s one of the most expensive parts of opening a restaurant, it’s a decision that needs to be carefully considered. There are a huge number of equipment manufacturers, and it can be quite a task to sort through the many equipment models offered by each brand. If you’re setting up your commercial kitchen and looking for a few quick tips for buying new kitchen equipment , we’ve got you covered. Ask these four questions any time you’re considering making a new commercial equipment purchase.

1. Is your commercial equipment repair company familiar with this manufacturer and can they work on the equipment under warranty?

If you’ve chosen a commercial kitchen repair company that has a wide breadth of experience, they’ll likely be familiar with almost any reputable manufacturer you choose. Manufacturers have designated ASAs (Authorized Service Agents) that are trained and supported to work on their brands. It is important to know in advance if your service provider can work on the equipment you are considering purchasing. In addition to the service consideration, when you’re deciding on purchasing new equipment, it’s worth considering if you want to choose a brand that you already have in use in your commercial kitchen. With several pieces of equipment from the same brand, you can stock commonly used OEM parts on site to be ready for any breakdowns.

2. Could you buy a used model of the same commercial kitchen equipment?

The restaurant business is fast-moving and quickly changing. Many businesses in today’s highly competitive market just don’t make it. Consequently, there is often equipment for sale, some of which is practically new, from commercial kitchens that have recently closed. Before buying a range, oven, dishwasher, or refrigerator fresh off the factory line , consider verifying if there are any used options near you or online. Some lightly used equipment may even have a manufacturer’s warranty still attached to it. Buying used equipment can be a smart way to save money without sacrificing quality.

3. Should you consider upgrading your commercial kitchen equipment?

If you have aging kitchen equipment that is ready to be retired, start thinking proactively about what you’d like to replace it with. Most commercial kitchen equipment is built to withstand heavy use, so you may have months or even years to save up for a replacement. Take this opportunity to consider how you can update your commercial kitchen once the machine is ready for replacement. Maybe this is your chance to install a new gas line , switch over to electric, or invest in a larger walk-in cooler. While new equipment is expensive, it can also improve the speed, efficacy, and efficiency of your commercial kitchen. That can be extremely valuable in the restaurant industry!

4. Is this brand reliable?

Research, research, research. Review sites and search engines have made it a breeze to read up on the pros and cons of potential commercial kitchen equipment. As you’re reading, pay close attention to any issues you see mentioned multiple times. Even if you’re purchasing from a trusted manufacturer, individual models can have specific issues you want to avoid. If you’re overwhelmed by all the information, reach out to a trusted commercial kitchen repair service to get their take on the equipment you’re considering. Trained Authorized Service Agents (ASAs) are familiar with many brands, and technicians can often provide valuable insight on which commercial kitchen equipment you should purchase.

Got questions about equipment purchasing? We can help!

Talk with an ATECH repair technician before buying new commercial kitchen equipment for advice on what brands would best suit your needs. Once you have selected the right equipment for you, reach out to ATECH for a planned maintenance schedule . We’re an Authorized Service Agent for over 123 manufacturers, and we’re proud of our written 90-day parts and labor warranty , backed by our 100% customer satisfaction guarantee. Let us show you why so many Tennessee businesses trust ATECH for commercial equipment repair. With our help, you can count on your equipment to perform well every day, just like you do.

Customer Spotlight: Good Fortune Company

websites@hibu.com (Hibu Websites) — Sun, 19 Sep 2021 23:05:46 GMT

We enjoy hearing from every customer about their experience so that we can continually improve our processes. One of our most unique customers in Memphis, Tennessee, Good Fortune Company , makes delicious handmade noodles and dumplings. ATECH is proud to be their go-to kitchen equipment repair company , and we look forward to working with their team for years to come.

Here are a few details about our relationship with Good Fortune Company to give you insight into how we help keep the restaurant’s equipment up and running.

How It All Started

Good Fortune Company has now been a customer of ours for four months, and counting. When the owner of the restaurant, Arturo Leighton, reached out to ATECH, it was for a simple quote on having a walk-in cooler moved. After his first interaction with our team, Arturo quickly saw the exceptional customer service we provided and became a customer. ATECH now provides the restaurant with maintenance and repair of its foodservice equipment.

What Good Fortune Company Loves About ATECH

When asked what he loved about ATECH, Arturo replied “The customer service is unmatched. Also, the technicians are very knowledgeable and friendly.” He feels that he can rely on his local Memphis branch, feeling confident that if he calls with an issue, it will be taken care of quickly and correctly. “From the phone to the job site, they are very professional. They keep our equipment running and are very dependable,” he added.

Need a Commercial Kitchen Equipment Repair Service?

We are proud to serve Good Fortune Company and are excited to hear that they are happy with our service. Arturo ended by saying, “I would say give ATECH a try, especially if you’re in the Memphis area. The response time and skill of the Memphis team are great.” Contact us today to learn more about ATECH’s commitment to prompt, quality service or to request a quote!

5 Safety Tips for a Commercial Deep Fryer

websites@hibu.com (Hibu Websites) — Thu, 02 Sep 2021 15:06:06 GMT

When a deep fryer is working well, it’s an essential part of a commercial kitchen. Hot crisp fries, golden brown fish, and delicious donuts all use this important piece of equipment to give them an unmistakable crunch. If both management and employees are aware of the safety precautions they need to take, a commercial deep fryer can work well for years. Review these five safety tips to make sure your kitchen is well-equipped to troubleshoot any issues.

1. Change the fry oil regularly.

Dirty fry oil can get very smoky, imparting a burnt, acrid flavor to food. Very dirty fry oil can even ignite, making it very dangerous. Oil fires are stubbornly difficult to put out, and these fires can cause significant damage in a commercial kitchen. Deep fryers cause a significant amount of kitchen fires, so it’s important to be aware of the age of the oil you’re using. To prevent any major safety issues, fry oil should be changed after about eight uses. When you empty the oil, never put it down the sink. Instead, use a grease disposal service when it’s time to change the oil. Replacing the oil will improve food taste and help prevent the oil from igniting.

2. Keep the oil temperature consistent.

Oil that is heated too quickly may pose a safety hazard. When oil undergoes a quick temperature increase, it can smoke, burn, or bubble over. Nearby workers may be splashed with hot oil, or food items can be burnt beyond recognition. Using a steady increase in heat will allow you to monitor the temperature carefully.

3. Don’t overfill the deep fryer.

Keeping the oil in a deep fryer at the correct level is essential for using the equipment correctly. Filling the fryer with too much oil or trying to deep fry too much food at once can both cause issues. When the oil level is too high, any sputtering or spitting of the oil could injure a worker or cause slick spots to build up on the floor. If you find yourself tempted to overfill the deep fryer to cook more food, it may be time to invest in a second machine. With two fryers, you’ll be able to cook twice as much food without the danger of overcrowding.

4. Have employees wear appropriate, kitchen-safe gear/uniforms.

Close-toed shoes with a grippy sole and flame-resistant uniforms are an important part of deep fryer safety. Keeping toes covered will prevent burns to the feet, while a strong tread will prevent slipping on water, oil, or other spills. While long sleeves can keep arms safe from flames, hot water, or hot oil, excessive sleeve length could get dirty or could be unsafe for the wearer . When working with the deep fryer, make sure your sleeves aren’t dipping into the hot oil as you’re frying. Three quarter length sleeves can keep arms covered without impeding movement.

5. Have an expert inspect the deep fryer regularly.

The best way to prevent safety issues from occurring with any commercial kitchen equipment is to have it regularly inspected for defects. This is definitely true for a deep fryer, which can be dangerous if maintenance issues are not addressed in a timely manner. As a deep fryer ages, it can accumulate grease that compromises its function. This buildup can also cause safety issues with the equipment. An experienced repair technician will check the thermostat and heating element, advise on cleaning the equipment , and run several function tests. By having your deep fryer regularly serviced, you can prevent many issues from occurring.

Keep Your Commercial Kitchen Equipment Safe with ATECH

To use your professional kitchen equipment safely, reach out to ATECH for a planned maintenance quote . We’re an Authorized Service Agent for over 123 manufacturers. We’re also proud of our written 90-day parts and labor warranty, backed by our 100% customer satisfaction guarantee . Let us show you why so many Tennessee businesses trust ATECH for commercial equipment repair.

How New Commercial Kitchen Managers Can Choose a Repair Service

websites@hibu.com (Hibu Websites) — Thu, 02 Sep 2021 14:59:10 GMT

New commercial kitchen managers are pulled in so many different directions. They need to hire and retain talented staff, plan and execute appealing menus, and keep on top of inventory needs. One thing that new managers don’t always remember is that they also must ensure the functioning of all commercial kitchen equipment. Equipment in a professional kitchen is an expensive investment that should be protected. When choosing the best equipment repair company, make sure it has the following attributes.

1. A History of Great Service

With online reviews on platforms such as Angie’s List, Yelp, and various social media sites, it’s easy to see a snapshot of the experiences previous customers have had. Before you choose a local commercial kitchen equipment repair service, take a few minutes to review their recent feedback. Don’t forget to also check their website for testimonials . If current customers are willing to back them publicly, that indicates strong relationships and a history of service.

2. A Guarantee on their Work

While you’re looking at a repair company’s website and social media presence, discern if they offer any sort of warranty or guarantee of their work . A business who is willing to stand behind their work has confidence in the skill and capacity of its repair technicians. You shouldn’t have to pay to correct any mistakes that are made. Be sure to ask if the company stands by their repairs for some specified length of time; ideally, a repair service should guarantee their repairs on a machine for at least ninety days.

3. A Supply of Parts On Hand

Multi-day waits for repairs just aren’t feasible in most commercial kitchens. Your equipment repair company must be able to source parts quickly so that your equipment is up and running as soon as possible. Ask your equipment repair company if they keep commonly-used parts on-site for quick repairs . If they do, it shows a level of preparedness that you definitely want in a repair company. Having the right part can mean the difference between a quick repair and one that can put you out of the game for several days. Stocking common parts is a sign of a company that understands the equipment and is committed to providing the best service possible to its customers.

4. A Capacity for Fixing Multiple Professional Brands

It’s highly likely that you have a wide variety of professional equipment brands in your kitchen. When you’re selecting an equipment repair company, don’t hesitate to ask them what brands they have direct experience with. Look for companies who serve as Authorized Service Agents (ASAs) for multiple brands, which indicates a high level of professional experience. Nothing is more frustrating than needing to work with a different repair company for every piece of equipment. Instead, choose a repair company that can handle HVAC systems, walk-in coolers , warewashers, and ranges.

The ATECH Approach

ATECH is an Authorized Service Agent for over 123 manufacturers. We’re also proud of our written 90-day parts and labor warranty, backed by our 100% customer satisfaction guarantee . Let us show you why so many Tennessee businesses trust ATECH for commercial equipment repair.

New Managers: 3 Tips on Running a Commercial Kitchen Successfully

websites@hibu.com (Hibu Websites) — Thu, 02 Sep 2021 14:37:57 GMT

When hot pans, sharp knives, and open flames are in play, it’s important to create a commercial kitchen working environment that operates smoothly. Established routines and expectations will keep people safe and help everyone complete tasks efficiently. If your team needs a protocol reset, here are a few ideas for corralling the chaos of a commercial kitchen.

1. Label Everything

To make things easier for remembering how old certain items are, label everything the day you make it. If you can, also write your own “best if used by” date for anything made in-house. A clear creation and expiration date will give someone grabbing it all the info they need to know in the middle of a lunch rush. Labeling should also be used for supplies and storage. Having a clearly marked place for kitchen tools and back stock can reduce time spent looking for a favorite knife or a specific ingredient needed to finish a sauce. Less time spent searching means more meals prepped more quickly, which makes a difference in profits as well.

2. Use Checklists Often

Your opening and closing team can be like ships in the night. You probably have one group of employees who are up early for morning prep and another team that closes your kitchen down each night. To facilitate communication between your employees , you might try instituting opening and closing checklists. These simple lists of tasks can be laminated and checked off each morning and evening. Also, consider keeping a “closing log” for any critical information that needs to be shared between teams. Notes on low inventory or essential kitchen equipment repairs can be written down each day so that nothing falls through the cracks.

3. Build Systems & Routines

While today’s kitchens are a little more relaxed than they were in years past, there’s still a need for airtight routines that ensure safety and efficacy . Prep sheets should be available for every dish you offer and kept in a central location that makes them easy to reference. A large binder or online Google Drive folder can also be used to store prep sheets for reference. If possible, the same routine should be followed for opening the kitchen and closing the kitchen each night. When employees arrive, a quick group stand-up can help you review specials, provide updates on inventory, and assign key tasks.

Let ATECH Keep You Prepared For Anything

Keeping your commercial equipment ready to perform is a key part of good preparation. Reach out to ATECH today to set up a planned maintenance schedule . We’re an Authorized Service Agent for over 123 manufacturers. We’re also proud of our written 90-day parts and labor warranty, backed by our 100% customer satisfaction guarantee . Let us show you why so many Tennessee businesses trust ATECH for commercial equipment repair. With our help, you can count on your equipment to perform well every day, just like you do.

How to Choose Between Gas and Electric Commercial Kitchen Equipment

websites@hibu.com (Hibu Websites) — Thu, 02 Sep 2021 14:17:49 GMT

When you’re setting up your commercial kitchen, choosing the type of equipment your team will use is an essential decision. Since the cost of commercial kitchen equipment can be high , this decision is even more important. While some equipment, such as dishwashers and refrigerators, are almost always electric, the ranges and ovens you choose can be designed for either power source. Make sure you consider these four things when you’re outfitting your commercial kitchen.

1. Check Your Capacity

Whether you choose gas or electric may depend on the hookups you have available in your commercial kitchen. If you did the restaurant buildout yourself , you (or the building owner) may have set up gas lines or electrical outlets for your ranges. However, if you didn’t design the commercial kitchen space you’re in, you may have to work with the existing infrastructure. Running a new gas line is definitely a possibility, but it does come at a cost. If your commercial kitchen is set up for electrical equipment, it’s financially and logistically prudent to work with the power source you have.

2. Consider the Costs

If you are still in the planning stages and can choose between gas and electric commercial kitchen equipment, it may be worth running the numbers. While gas lines are expensive to install, using gas as your primary power source can be cheaper than electric ranges. Electricity is generally more expensive than gas, but it can be more efficient, as all incoming energy is converted directly to heat . Remember that not all costs are monetary. If you’re concerned about the ecological impact, gas ranges have been associated with higher indoor air pollution . All these potential costs should be considered when choosing industrial kitchen equipment.

3. Purchase for Performance

Most restaurant professionals prefer to cook on a gas range . Trained culinary employees appreciate the speed, flexibility, and precision of a gas range. While electric ranges take time to gain or lose heat, gas reacts quickly, allowing chefs to move from hot searing to low simmering with ease. That’s not the case in every commercial kitchen, as induction cooktops rise in popularity. Restaurants with Michelin stars love electric induction ranges . They praise both the quick heat-up time and the ability to hold a steady temperature for an extended period of time.

4. Meet With an Expert

Depending on your commercial kitchen’s needs, reach out to ATECH. As professionals with over 20 years of experience, we’ve repaired every type of gas and electric equipment—and we definitely have our favorites. Talk with an ATECH repair technician before buying used commercial kitchen equipment. Once you have purchased your used commercial equipment, reach out to ATECH for a planned maintenance quote . We’re an Authorized Service Agent for over 60 manufacturers. We’re also proud of our written 90-day parts and labor warranty, backed by our 100% customer satisfaction guarantee . Let us show you why so many Tennessee businesses trust ATECH for commercial equipment repair.

Customer Spotlight: Tony Howard (of Smith + Nephew)

websites@hibu.com (Hibu Websites) — Wed, 01 Sep 2021 15:00:05 GMT

Each of our customers gives us a unique perspective into how our team excels at customer service, responsiveness, and knowledge. We enjoy reflecting on these, because long-term customers are our blueprint for how we can continue to succeed and help new customers keep their commercial kitchen equipment running efficiently. Tony Howard of Smith + Nephew is one of those cherished loyal customers.

Here are a few details about our relationship with Tony, who works in Corporate Facility Services, to give you insight into what makes our partnership thrive. All opinions are Tony Howard’s, and do not necessarily reflect those of Smith + Nephew.

How It All Started

As Tony was receiving sub-par care from another vendor, he knew it was time for a change. “I was not happy with the service we were receiving from a previous service company, so I decided to give ATECH a try,” he said. He began calling us for repairs and maintenance for refrigeration and other types of kitchen equipment. He quickly became a long-term customer, and we’ve loved the partnership that has grown over the past several years. “We have been partnering with ATECH for more than 10 years!” he added.

What Tony Howard Loves About ATECH

When asked what he enjoys about his relationship with ATECH, Tony responded, “The office, sales, and service staff are friendly and easy to work with. They respond quickly and have never let us down.” We’re happy to know that, in more than a decade, we’ve always met Tony’s needs! It’s important to us that we understand our customers and help make their jobs a little easier. “ATECH is a Mid-South company that understands our needs and our schedules. They provide fast, efficient, and accurate solutions to our equipment issues,” he added.

“Give ATECH a try, and let them show what they can do!” Tony concluded. We genuinely appreciate Tony’s business and look forward to serving Smith + Nephew for years to come. To learn more about ATECH’s commitment to prompt, quality service, or to request a quote, contact us today!

What To Do If Your Commercial Dishwasher Stops Working Suddenly

websites@hibu.com (Hibu Websites) — Mon, 09 Aug 2021 14:42:26 GMT

In a commercial kitchen, it can be concerning if things get quiet...too quiet. If there’s a break in the usual background noise of hums, clicks, and buzzes, it might signal a problem with the equipment in your kitchen. This is especially true for a commercial dishwasher. Since commercial dishwashers can use gallons of water for one load of dishes , they emit a constant sound from hot water moving at incredibly high speeds over the dishes, cups, and flatware. If you suddenly hear a break in that continuous noise, you may have a problem on your hands.

Here are five steps to take if your commercial dishwasher breaks in the middle of a busy lunch rush.

1. Have an alternative plan in place.

If you work in a commercial kitchen, you’re probably accustomed to executing Plan B on a regular basis. Produce deliveries may not arrive, new specials could be added to the menu, or an employee may need to leave suddenly to take care of a sick child. If you manage a commercial kitchen, you also need to have an alternate plan for equipment breakdown. Restaurants operate on tight budgets, and losing a day of service can have a significant impact on your bottom line. To cope with a broken dishwasher, keep a large supply of plastic or paper utensils, cups, plates, and bowls in storage. With backup dishes, you can continue to serve customers while scheduling an emergency repair visit.

2. Establish a relationship with a local commercial kitchen service repair company.

When a commercial dishwasher breaks down, the last thing you want to do is to desperately call twelve commercial kitchen repair companies, looking for one that’s available on short notice. In the restaurant industry, commercial equipment undergoes a lot of wear from heavy use . Before your equipment breaks down, interview local equipment repair companies to find one that’s responsive, experienced, and available for emergency calls if needed. A service technician who has familiarity with your kitchen and equipment will be able to work quickly and diagnose your problem more accurately. It’s also helpful if the service company stocks OEM parts on-site for quick repairs. (At ATECH, we have Go-Boxes stocked with manufacturer equipment specific OEM parts ready for emergency calls.)

3. If the dishwasher stopped mid-cycle, check the power.

Although this troubleshooting step may seem too simple, you’d be surprised how often it fixes the problem. If you have had no previous issues with your dishwasher until it suddenly stops mid-cycle, a power cut could be the problem. First, open and close the dishwasher door to make sure it’s latching correctly. Check if there are any dishes in the way of the spray arms or detergent dispenser. Ensure the unit is plugged in, and reset the circuit breaker if power suddenly stops. If there is a light switch near the dishwasher, it may need to be turned on to activate the circuit. If none of these steps solve the problem, move to the next troubleshooting step.

4. If the commercial dishwasher is leaking, check the following parts for replacement.

Boilers and Rinse Tanks

Rust or limescale buildup can cause leaks in the boiler or rinse tank. To prevent damage in the future, have your machine regularly descaled by a qualified professional. Using a commercial water softener or water filter can help prevent this. Depending on your water quality, you need to use a commercial dishwashing descaling product to clean your dishwasher on a quarterly, semi-annual, or annual basis.

O-Rings and Door Gaskets

Tight seals are essential for preventing leakage. Check the gasket and door rings. If any seem loose, contact an equipment repair company that is also an OEM parts dealer to source the part and install it if needed.

Water Inlet Valve

If you notice water pooling at the bottom of your commercial dishwasher and overflowing during some cycles, you may have a faulty inlet valve. Replace this part to address the problem.

5. If your commercial dishwasher is not draining, consider these issues.

Drain Pump

First, check for blockages in the drain pump, as well as in drain hoses and sink drains. Backed-up debris can prevent the dishwasher from draining. If everything looks clear, you may have collapsed bearings or a complete pump failure.

Impeller or Solenoid

Both of these components are difficult to check. If you’ve checked other options, it might be time to bring in a professional to look a little deeper into the machine. Both can be replaced quickly, bringing your dishwasher back to working order.

ATECH Understands Commercial Dishwashers

If you’ve noticed any of these issues cropping up with your commercial dishwasher, it may be time to bring in an expert you can trust . ATECH is committed to repairing and maintaining your commercial equipment quickly, efficiently, and effectively. To help you keep a regular schedule for servicing your commercial kitchen equipment, reach out to us for a planned maintenance visit today.

6 Tips for Buying Used Commercial Kitchen Equipment

websites@hibu.com (Hibu Websites) — Mon, 09 Aug 2021 14:29:39 GMT

When setting up a commercial kitchen, one of the first-line purchases to make is the professional equipment you’ll need to outfit your space . This can include a specialized HVAC system, powerful ranges and ovens, a commercial dishwasher, and walk-in coolers, freezers, and refrigerators . When these components are bought directly off the factory assembly line, the total cost can quickly add up. On the other hand, sometimes prudent restaurant owners and managers will buy used professional kitchen equipment to save on total costs. However, there are some caveats to buying used commercial kitchen equipment.

If you’re setting up your kitchen and looking for a few quick tips for buying used kitchen equipment, we’ve got you covered. Armed with this information, you’ll feel more confident in selecting and purchasing pre-owned equipment.

1. Look for an ENERGY STAR® designation.

The ENERGY STAR® logo on a piece of used equipment indicates that it meets independently assessed energy use standards. While the initial investment in commercial kitchen equipment can be very large, some restaurant owners forget that there are continuing energy costs for all major pieces of equipment . With ENERGY STAR® certified equipment, you can significantly reduce those monthly costs.

2. Check to see if the used kitchen equipment is NSF-certified.

The National Sanitation Foundation is an independent review board that rates commercial kitchen manufacturer equipment based on safety and quality assurance. When you’re considering adding secondhand equipment to your commercial kitchen arsenal, an NSF designation is a sign of quality. This can go a long way in reassuring you about the integrity and function of the equipment. Most NSF-certified equipment is from top-of-the-line manufacturers with a long history of performance and service.

3. Consider renting commercial kitchen equipment.

If you want the performance of new commercial kitchen equipment, but you’re working with a limited budget, renting commercial kitchen equipment will allow you to utilize the latest and most innovative features without paying for them upfront. Renting equipment also aligns with the financial model of most restaurants, which uses monthly profit and loss statements to calculate vendor payment and total profit margins. Paying monthly for your equipment may make the most sense, especially if you don’t have a sizable investor-backed account to draw from.

4. Check the service records of any potential equipment.

Not all used commercial kitchen equipment is created equal, and service records can help you determine the history and health of a potential purchase. While service records aren’t always available, it’s a good idea to ask to see this data to help you make a more informed decision. If service records have not been kept, consider asking the seller who they used for their commercial kitchen equipment repair company. A qualified kitchen equipment service company can inspect the unit before you purchase it or give you general advice about which brands, manufacturers, and models would be the strongest investment.

5. Check for parts availability.

What may look to be a good deal could, in fact, be a waste of your money. If equipment is no longer supported by the manufacturer (typically due to age), parts may be difficult—if not impossible—to get, making future repairs a challenge. A call to the manufacturer with the model number can quickly determine if the equipment you are looking to buy is a deal or a dud.

6. Set up a regular maintenance schedule.

Whether you buy new or used, planned maintenance is an excellent way to extend the life of your equipment and address any issues before they spiral out of control. Commercial restaurant equipment needs to be regularly maintained to stand up to spills, temperature fluctuations, and constant use in a busy kitchen. Be sure to schedule ongoing maintenance checks to assess the health of your equipment. When issues are addressed early, and worn-out parts are replaced, you’re more likely to see years of solid performance.

Consult ATECH For Advice Before Buying Commercial Kitchen Equipment

Talk with an ATECH repair technician before buying used commercial kitchen equipment. Once you have purchased your used commercial equipment, reach out to ATECH for a planned maintenance quote . We’re an Authorized Service Agent for over 60 manufacturers. We’re also proud of our written 90-day parts and labor warranty, backed by our 100% customer satisfaction guarantee . Let us show you why so many Tennessee businesses trust ATECH for commercial equipment repair.

Preventing Downtime: Here Are 4 Commercial Oven Parts to Have On Hand

websites@hibu.com (Hibu Websites) — Mon, 09 Aug 2021 14:22:50 GMT

An industrial oven is the heart of a commercial kitchen. Commercial ovens are powerful, durable, and capable of preparing food for hundreds of people at a time. If even one range goes offline, it can bring the normal functioning of a commercial kitchen to a sudden halt. While commercial ovens are workhorses, even the strongest link in a chain can sometimes weaken. With planned maintenance visits , you can keep tabs on your oven’s function to prevent small issues from multiplying. In the case of a complete shutdown, it’s wise to keep a few parts on hand that can be swapped out to address a problem. With over 25 years of experience, ATECH knows which parts are most likely to need repair. Keep these stocked in case of any unexpected breakdowns.

1. New Air and Water Filters

If your commercial cooking, refrigeration, and HVAC equipment isn’t operating at peak performance, switching out air and water filters can help more than you might think. A new air filter, cleared of grease and grime, can help refrigeration and HVAC equipment come to temp more quickly and maintain that temperature steadily. If your commercial kitchen utilizes a combi or steam oven, a new water filter can eliminate hard water deposits and create steam more efficiently as a result. Ice machines also benefit from routinely changing water filters.

2. Commercial Oven Ignition

A commercial oven that doesn’t heat could signal the need to replace your oven ignition. In commercial ovens, the ignition is a small plate that heats up quickly, causing the gas line to open and ignite instantaneously. An oven ignition typically can cost between $150 to $300 to replace. You can replace the igniter yourself or have a local, reputable commercial kitchen repair company change it out. If you go the DIY route, remember to unplug the oven or turn off the gas line before attempting any repairs.

3. Replacement Burners

Although commercial ovens are built to last , occasionally, burners do go out. Having a replacement burner kit can give you a leg up on replacing a non-functional burner, even if it happens unexpectedly. In commercial kitchens, certain burners will always be used more than others, and that uneven use can contribute to wear and tear. A faulty burner electrode could also be the cause. Keep all burners working so that your staff can make use of the full functionality of your commercial oven range.

4. Commercial Oven Thermostat

A commercial oven thermostat will regulate your oven to the correct temperature for roasting, baking, and broiling. If your thermostat is off, your cook times are off, and you may end up with flat cakes or unbrowned meat. This is easily fixed by adjusting or replacing your thermostat. Meet with a commercial kitchen repair technician to see if your oven thermostat can be recalibrated. A reputable commercial kitchen service company will calibrate thermostats during a planned maintenance check-up .

Find An OEM Replacement Parts Distributor

When ordering parts for a commercial oven, ensure you’re buying from a distributor who sells official OEM parts. While non-branded parts can work in a pinch, they typically don’t have the durability of OEM parts. Look for a commercial kitchen OEM parts dealer that is an Authorized Service Agent for the manufacturer of your equipment. This designation means that the repair service has a high level of familiarity with the brand you use in your commercial kitchen. This depth of experience can be an advantage if you need a part installed or a problem diagnosed.

ATECH is committed to repairing and maintaining your equipment quickly, efficiently, and effectively. To help you keep a regular schedule for servicing your commercial kitchen equipment, reach out to us for a planned maintenance visit today.

How to Choose the Best Commercial Kitchen Equipment Repair in Nashville

websites@hibu.com (Hibu Websites) — Mon, 09 Aug 2021 14:00:50 GMT

Throughout the past decade, Nashville has become a renowned city for its culinary scene. Visitors and locals alike can find everything from classic hot chicken joints to fine-dining restaurants all over the city. These Nashville restaurants have high-volume kitchens with top-of-the-line commercial kitchen equipment. They can’t afford to shut down the line if commercial equipment suddenly stops working. Nashville restaurants need a commercial kitchen equipment repair company they can trust. If you’re searching for fast and efficient professional kitchen equipment repair in Nashville, here are four questions to ask before you choose a service provider.

1. Ask operators of Nashville commercial kitchens for a referral.

Other restaurants or other organizations in your industry probably work with a local kitchen equipment service provider they trust. Ask friends and contacts in your network to provide you with a shortlist of commercial kitchen repair companies in Nashville that they’ve had personal experience with. Once you’ve received a few recommendations, you can call each company for a short one-on-one conversation.

2. Ask for a list of other clients the repair company has served.

Before you engage with a professional kitchen equipment repair company, you need to check out their level of experience. One way to assess this is to ask about similar establishments they may have serviced. (You also may be able to find this information on their website under reviews or testimonials.) Once you have the names of current clients, it’s well worth the time and effort to research the service company’s reputation. You can do this by checking out online reviews or calling a current client to ask about their experience with that Nashville commercial kitchen repair company. Ask the manager of the commercial kitchen to rate their experience with the company on a 5 point scale. This quick, 30-second call can give you insight into the service company you’re considering.

3. Ask what industries they’ve worked in before.

When they mention who they’ve worked with, listen for a mix of both larger Nashville organizations and small, single-location restaurants in Nashville. Working with a variety of clients usually indicates versatility and experience, two very positive attributes. Similarly, if a kitchen equipment repair company services several different industries, it’s likely they’re familiar with many different types of equipment and equipment manufacturers. Look for professional kitchen repair companies who have worked in schools and universities, correctional facilities, retirement homes, convenience stores, churches or ministry organizations , corporate cafeterias, and hospitals, in addition to restaurants. Each of these organizations has different needs, and you’ll want to work with a company that knows your industry.

4. Ask how many types of equipment they service.

There is a wide variety of equipment in a commercial kitchen, and it’s not efficient or financially responsible to call in specialists for each piece of equipment. Instead, look for a commercial kitchen equipment repair company that can address several different types of equipment, including your HVAC system, walk-in coolers, ranges, hoods, and dishwashers. Working with a versatile repair company can also help you schedule planned maintenance for a single day, rather than scheduling appointments with several different technicians. Quarterly preventive service visits can give you a sense of how your equipment is performing and allows you to fix small problems before they snowball into larger ones.

Rely On Us for Your Own Equipment Service Needs

Equipment breaks down, but with ATECH’s help, it can happen less often. We’ll schedule planned maintenance on all your commercial equipment to help prevent equipment failure. We offer same-day service and we stock many commonly-used parts . ATECH is committed to repairing and maintaining your equipment quickly, efficiently, and effectively. To help you keep a regular schedule for servicing your commercial kitchen equipment, reach out to us for a planned maintenance visit today.

The Importance of CEO Leadership and Peer Groups in the Service Industry

websites@hibu.com (Hibu Websites) — Wed, 28 Jul 2021 19:05:28 GMT

When CEOs and their leadership teams actively build upon their skills, it’s a testament to their commitment to their company’s success and that of their employees and customers. That’s why it’s always important to the ATECH team that we are continuously improving to be a leader in the service industry. One of the primary ways that we’ve found to improve and grow as a company is by seeking the advice and direction of Clark Vitulli, Music City Chief Executives founder and CEO and a leader of multiple Vistage groups (peer advisory group designed to provide critical feedback and perspective to C-suite executives).

Through Clark’s guidance, ATECH strives to do more for our teams and customers. In this article, we’re shining a spotlight on the importance of CEO leadership and peer groups in the service industry. Here are four ways that our experience with Music City CEOs and Vistage has added value to ATECH.

Every CEO’s Situation is Unique to Them

Each CEO or business leader has a different experience because our lives and our businesses are so unique. That’s why blanket advice doesn’t always work: because it doesn’t have individual circumstances in mind. With peer groups in the service industry, CEOs are able to share details of their personal and professional lives, their challenges, and the inner workings of their companies’ operations.

With unique feedback and guidance from like-minded business professionals , companies in the service industry can receive perspective based on their circumstances—not the circumstances of a stereotypical company in their industry.

We Can Always Use a New Perspective

Perspective is limited when we work in the same environment day after day. Even when we think we’re looking at a situation objectively, the likelihood is that we are actually looking through a lens of preconceived ideas because of our experience. Allowing outside perspectives gives us the ability to see through someone else’s lens. Especially when we have a challenge we can’t quite conquer, peer advice can help us discover new solutions.

You Can Plan a Few Steps Ahead

Even without peer groups, we have the option to plan ahead, but do we have the time and opportunity for it? It’s likely that throughout your day-to-day operations you have intentions to plan for the future of your company, but when you’re putting out fires, answering questions, and making sure that things run smoothly, time gets away from you. Leadership groups and consultants give us the space to think strategically about the next step in our company’s future.

We Can Do More, Together

We can accomplish more together than we can alone. Power in numbers is important when it comes to success in the service industry because we can use each other’s insight to elevate our employee and customer experience. At the end of the day, that’s what it’s all about—doing more for those we care about.

Learn More About ATECH

ATECH is dedicated to continually improving our company because we know that our customers rely on us to keep their kitchens running . Are you looking for an equipment repair service company? We’re an authorized service agent for over 60 manufacturers and stand by our work with our written 90-day parts and labor warranty, backed by our 100% customer satisfaction guarantee . Let us show you why so many Tennessee businesses trust ATECH for commercial equipment repair.

Customer Spotlight: The Majestic Grille

websites@hibu.com (Hibu Websites) — Wed, 28 Jul 2021 14:10:24 GMT

For an inviting, unique atmosphere and rich history in the heart of Memphis, Tennessee, residents and tourists alike come to eat at The Majestic . The Majestic No. 1 Theatre served Memphis for more than 30 years, and the restaurant now keeps this legacy alive. With a menu of classic dishes and local favorites, this neighborhood restaurant is a staple in the city, and we’re proud to be their go-to for commercial kitchen equipment repair . Here are a few details about our relationship with The Majestic Grille to give you some insight into how we serve our customers.

How It All Started

Our relationship with The Majestic Grille began 15 years ago. They originally engaged with us to work on their glycol beer system. Over time, and after building trust, we then became their primary refrigeration service provider. These past 15 years have been an important relationship for us because of what this restaurant means to Memphis . We truly enjoy being a part of the communities we’re based in, and The Majestic Grille has graciously given us that opportunity. We’re happy to make them proud.

What The Majestic Grille Loves About ATECH

The Majestic Grille is especially impressed with ATECH’s customer service and response time. “We always feel that we have an engaged partner. In our business, if equipment goes down, we cannot operate at full capacity. ATECH will always try to find a way to fix a problem as quickly as possible. Even on weekends and holidays,” said Patrick Reilly, Owner of The Majestic

Grille.

We are grateful for the chance to help a local favorite stay up and running for its customers. A huge thank you to Patrick Reilly and his wife, Deni, for their trust in our service.

Looking for an Equipment Repair Partner?

We genuinely appreciate The Majestic Grille’s business and look forward to serving them for years to come. To learn more about ATECH’s commitment to prompt, quality service, or to request a quote, contact us today!

Preventing Downtime: 4 Commercial Dishwasher Parts to Have On Hand

websites@hibu.com (Hibu Websites) — Tue, 13 Jul 2021 19:46:57 GMT

In a commercial kitchen, ranges, ovens, hoods, and coolers are usually the first pieces of equipment people think of. All these major systems help support the smooth functioning of a busy restaurant kitchen. There’s one additional piece of equipment that is essential to feeding hundreds of people: a commercial dishwasher . A dishwasher breaking down can rack up huge costs in lost time and lost revenue. To make sure your commercial dishwasher can withstand heavy use, it’s a good idea to keep a few commonly-used parts on hand in case of an equipment breakdown. Here are our tips for maintaining or fixing your commercial dishwasher.

1. Commercial Dishwasher Spray Arm or Spray Arm Mount

A commercial dishwasher spray arm gets a lot of use during each cycle. Without scheduled maintenance, a spray arm can experience hard water build-ups and calcium deposits that compromise the direction, strength, and size of the spray. Contact an Authorized Service Agent who stocks spray arms and spray arm caps to keep one on site in case of emergencies.

2. Rubber or Silicone O-rings for Your Commercial Dishwasher

O-rings are one of the first components that will show wear and tear on a commercial dishwasher. With time, some o-rings will crack or become too loose to provide a tight seal. Keeping a variety of sizes of o-rings made for your commercial dishwasher will allow you to do a quick swap if you notice any damage. Tight seals can prevent further damage or leaks in your machine.

3. Commercial Dishwasher Door Seals or Gaskets

Similar to o-rings, door gaskets need to be replaced regularly to keep seals tight. Repeated use of these components leads to wear. When dishwasher door gaskets are loose, this can contribute to leaking and dripping from the unit. Replacing the door seal can fix this problem, so it’s helpful to keep one in storage in case you notice leaking around the equipment.

4. Water Inlet Valve for a Commercial Dishwasher

If your dishwasher isn’t filling with water, there may be an issue with the water inlet valve. Over time, the filter on this valve can be covered with debris. This can prevent the unit from sensing and filling correctly. The water inlet valve can also be stuck, which stops the warewasher from initiating a wash cycle or keeps the water from shutting off. While some inlet valves can be easily replaced, others are better replaced by a trained technician . Check with a local reputable commercial kitchen repair service for guidance with your equipment. If the inlet valve you need is easy to replace, you can find it at a service repair shop that stocks OEM parts .

5. Schedule Planned Maintenance for Your Commercial Dishwasher

Although our fifth suggestion isn’t a dishwasher part, it’s an important part of dishwasher maintenance. You can’t fix issues you don’t know about, and the best way to be aware of your dishwasher’s functioning is to have it regularly inspected by an Authorized Service Agent. An educated and qualified ASA technician can identify problems early and replace worn or broken parts. Running a commercial kitchen is difficult enough. Leave the inspections and maintenance to the pros at ATECH.

ATECH is Your Tennessee Source for Commercial Dishwasher OEM Parts

In a busy restaurant kitchen, many loads of dishes are washed every day. When it comes to a commercial dishwasher, peak performance is key. Having food, oil, or grease stuck on plates or flatware after a cycle isn’t a viable option. ATECH is committed to repairing and maintaining your equipment quickly, efficiently, and effectively. To help you keep a regular schedule for servicing your commercial kitchen equipment, reach out to us for a planned maintenance visit today.

How to Make Your Commercial Kitchen a Better Environment for Your Employees

websites@hibu.com (Hibu Websites) — Tue, 13 Jul 2021 19:42:31 GMT

When employees are happy, they work harder . It’s a wise investment to make the workspace more amenable for your entire team. This is even more true in commercial kitchens. Restaurant kitchens

can be places where high humidity, high temperatures, and cramped conditions can be the norm. Thankfully, more and more commercial kitchen managers are thinking intentionally about how to improve the design of commercial kitchens. With a few changes, your organization’s kitchen can be a pleasant, well-ventilated, and functional workspace. Here are our tips for improving your commercial kitchen layout and environment.

1. Optimize Your Space

You may not have unlimited space in your commercial kitchen, but what’s even more important is how that space is arranged. In a commercial kitchen, efficiency is key. You can eliminate extraneous foot traffic by designating separate spaces for sauteing, prepping, saucing, and expediting.

2. Consider Traffic Flow

In the middle of a lunch or dinner rush, there can be many people moving around a commercial kitchen at a very quick pace. When setting up your commercial kitchen, make sure you’ve created wide pathways between stations where two people can pass each other comfortably. Keep in mind that workers may be transporting hot, heavy, sharp, or wet objects, and allow extra space for that cargo.

3. Carefully Plan the Placement of Large Equipment

If you’re bringing new commercial kitchen equipment into a space , take some time to plan the layout before the equipment is delivered. Experiment on paper with a few arrangements. Whenever possible, separate hot equipment such as commercial ranges and ovens from walk-in refrigeration and freezing equipment. Having an oven near refrigeration units can affect the temperature regulation of the freezers or coolers , or even increase the amount of gas needed to keep the oven at the correct temperature.

4. Don’t Be Afraid to Rearrange

While it’s important to carefully plan out the layout of your commercial kitchen, you may not be able to predict how the space functions in real-world situations. Once you and your team spend time in the space, you may discover that some rearrangement is necessary. Although it can be frustrating to move the equipment and set it up a second time, it can save you several hours lost to inefficient movement. When workers are forced to move inefficiently in a space due to layout concerns, valuable time is lost while transporting ingredients or moving food from one part of the kitchen to another.

5. Keep the Space Clean

In a commercial kitchen setting, a clean space is a safe space . Promptly cleaning up spills, dropped ingredients, and boiled-over sauces on a range can help prolong the life of your commercial kitchen equipment and keep your employees safe. Most of the danger in a commercial kitchen stems from indoor air pollution or an unexpected grease or electrical fire. Have a service company perform quarterly maintenance on your HVAC system to keep indoor air clear of particulates. To protect against fire, keep equipment clean and have a commercial kitchen technician clean and check your grease trap regularly.

Ready to Schedule Planned Maintenance?

Another way to keep your commercial kitchen in tip-top shape is to schedule planned maintenance visits with ATECH to service your commercial kitchen equipment. For over 25 years, we’ve been trusted by Tennessee businesses to troubleshoot and repair commercial kitchen ovens, ranges, coolers, freezers, ice machines, and HVAC ventilation systems. Whether you have one location or 25, our highly-trained service techs can fix equipment breakdowns and perform routine maintenance on all of your commercial kitchen equipment brands. To help you keep a regular schedule for servicing your commercial kitchen equipment, reach out to us for a planned maintenance visit today.

Pros and Cons of New and Used Commercial Equipment

websites@hibu.com (Hibu Websites) — Tue, 13 Jul 2021 19:36:18 GMT

Purchasing equipment for a commercial kitchen can be a very expensive undertaking. In order to equip your kitchen with professional-grade appliances, you must make a substantial economic investment. When faced with the costs of setting up a commercial kitchen , many restaurant owners wonder if buying used equipment is a better idea. There are definitely pros and cons to buying both new and used equipment. We’ll walk you through the advantages and disadvantages, so you can make the decision that works best for you and your budget.

Advantages of Buying New Commercial Kitchen Equipment

One positive thing about buying brand new commercial kitchen equipment is that you know you are starting with a brand-new machine. Equipment fresh off the factory line is less likely to need major repairs in the first few years of use, although there are always exceptions to the rule. When you purchase a new piece of equipment, the manufacturer you choose will likely have a list of Authorized Service Agents (ASAs) they trust to make repairs. Once the equipment is installed, it’s a good idea to establish a relationship with a trusted repair company . An ASA repair service company can set up scheduled maintenance visits to check on the function of your new equipment at regular intervals.

New equipment also comes with a manufacturer’s warranty. Some manufacturers, like Alto-Shaam, Southbend, and Star focus on ASA incentives for stocking parts and guaranteed response times to ensure a high, quick rate of first-time fixes. Warranty rates vary based on what the equipment is and who the manufacturer is. A good rule of thumb is one year on cooking equipment, one year on reach-in coolers and freezers (though some manufacturers offer three), and three years on ice machines. Stay tuned for more about this in an upcoming blog.

Disadvantages of Buying New Commercial Kitchen Equipment

The downside of buying new commercial kitchen equipment is that it can be a formidable expense, especially if you are opening your very first restaurant. Opening a restaurant can have a variety of unexpected costs, including permit applications and health inspections. Buying new equipment can have a major effect on a restaurant’s budget, which can be difficult to recoup in the competitive world of food service. In addition, buying new equipment doesn’t necessarily mean you’ll avoid any maintenance issues. Depending on the manufacturer you choose, you may end up with equipment that isn’t reliable. Even trusted manufacturers can have a series of equipment that doesn’t meet a high performance standard. Buying trusted, used kitchen equipment can sometimes prevent this issue from occurring.

Disadvantages of Buying Used Commercial Kitchen Equipment

There are also disadvantages to buying used kitchen equipment. Two of the most common are that the equipment could have major maintenance issues or it could be near the end of its lifetime . However, there are concrete ways to circumvent these problems. First, consider working with a kitchen equipment service company to inspect the unit before you buy it. A qualified professional can help determine if the equipment is still usable, or if it’s not a good investment to make. If you’re concerned about a history of past issues, feel free to ask the seller for any service records. If the restaurant is going out of business, you may find equipment in good condition. If the restaurant is still operational, but selling an old unit, this might be cause for concern.

Advantages of Buying Used Commercial Kitchen Equipment

Buying used kitchen equipment can offset some of the costs of setting up a commercial kitchen. When you’re planning your kitchen equipment budget, consider what items are important to buy new and what equipment you can buy used. You don’t need to buy all used or all new equipment. If you want to buy new walk-in commercial refrigeration equipment but buy used ranges and ovens, that’s definitely an option.

A commercial kitchen equipment repair company can give you tips on which equipment needs the most service, and which equipment can go for years without needing much maintenance. A service company may also know through manufacturer relationships and service history which brands tend to hold up over time and which brands they’re repairing on a weekly basis. This type of insider information can help you make informed choices about which brands to buy new and which to buy used. Buying used equipment can also mean that you may be able to afford higher-end brands and manufacturers than you would if you were purchasing the equipment new.

Consult ATECH For Advice Before Buying Commercial Kitchen Equipment

Getting a commercial kitchen up and running is a huge feat that requires careful planning and coordination. The heart of any restaurant kitchen is its equipment. By making wise purchasing decisions, you’ll outfit your kitchen with the tools necessary to operate smoothly. Once you have your equipment in place, reach out to ATECH for a planned maintenance quote . We’re an authorized service agent for over 60 manufacturers. We’re also proud of our written 90-day parts and labor warranty, backed by our 100% customer satisfaction guarantee . Let us show you why so many Tennessee businesses trust ATECH for commercial equipment repair.

Cooling Down Your Commercial Kitchen in The Summer

websites@hibu.com (Hibu Websites) — Tue, 13 Jul 2021 19:29:47 GMT

It’s a classic saying that carries a lot of truth: If you can’t handle the heat, get out of the kitchen. For employees who work in a commercial kitchen, leaving the premises isn’t an option. Instead, restaurant kitchen managers and their team must be creative about staying cool—especially in the heat of the summer. Commercial kitchen equipment such as stoves and ranges can generate a lot of heat, and when the ambient temperature is high, it can be difficult to keep employees cool. Here are a few tips for keeping your commercial kitchen at an optimal temperature this summer.

1. Use cold towels and fans.

While this solution is decidedly low-tech, it’s incredibly effective. A cold or frozen bandana or dish towel on the back of the neck can keep the wearer cool through the power of evaporative cooling. As the water evaporates in a hot kitchen, body temperature drops in response. Small fans placed at foot level can help keep employees cool as well, since hot ovens radiate heat below waist level. Together, these two small actions can make a big difference.

2. Make hydration a priority.

To encourage employees to hydrate, provide branded large water containers with a straw and spill-safe cap. Ideally, keep NUUN or other electrolyte tabs on hand for your team to add to their iced water bottles. In a hot environment, heat exhaustion can happen quickly and unexpectedly. Replenishing H2O and electrolytes will keep your team safe, even through a long shift.

3. Switch work gear in the summer months.

Once temperatures rise, swap out chefs’ whites for short-sleeved shirts. Some restaurant supply companies offer uniforms with venting and sweat-wicking materials, both of which can be extremely helpful in keeping staff cool. Work boots can be exchanged for Crocs or other ventilated, closed-toe footwear. Shoes should have no-slip soles and be made from spill-proof neoprene for the most practical summer kitchen footwear.

4. Install separate HVAC zones.

If it’s possible, separate the HVAC systems that feed into the kitchen and the main dining room. The baseline temperature needed in these two spaces is incredibly different. Without separate HVAC systems, you can end up with huge energy costs from trying to keep the kitchen as cool as the main dining areas. With only one system in place, you risk the discomfort of either your customers or your staff. Although installation costs can be high, the energy savings can be incredibly significant . For the HVAC installation process, work with a company that has years of experience in the restaurant industry .

Serving Tennessee's Commercial Kitchens for Over 25 Years

Whether you’re opening up your 25th location or your very first, ATECH can help set up an HVAC and ventilation system to keep your workers and your inventory cool . ATECH is committed to repairing and maintaining your equipment quickly, efficiently, and effectively. To help you keep a regular schedule for servicing your commercial kitchen equipment, reach out to us for a planned maintenance visit today.

ATECH Receives Alto-Shaam’s “ASA of the Year” Award

websites@hibu.com (Hibu Websites) — Mon, 12 Jul 2021 17:11:30 GMT

Nashville, Tenn. (July 12, 2021)—ATECH is thrilled to announce that the commercial equipment repair company has been awarded Alto-Shaam ’s distinguished "ASA of the Year" award. Based in Nashville and servicing customers throughout Tennessee, ATECH rose above regional and national providers for this award.

“It’s a huge honor to receive this award, and I’m grateful to our incredible team at ATECH. Our employees have helped get us to where we are today and continue setting the standard for customer service,” said Charlie Kunberger, ATECH's Chief Operating Officer.

Alto-Shaam provides food service equipment solutions made in the USA to more than 90 countries globally. The company’s “ASA (Authorized Service Agent) of the Year” honor is awarded to members of its service network who have performed at or above the company’s metrics goals within the network.

When asked what made ATECH stand out among companies across the U.S. for this award, Jerry Polka, Regional Service Manager for Alto-Shaam says it came down to three key things: consistency, trust, and engagement.

Customer Spotlight: CKE Restaurants Holdings, Inc.

websites@hibu.com (Hibu Websites) — Tue, 29 Jun 2021 13:15:01 GMT

CKE Restaurants Holdings, Inc. (“CKE”) , is a privately held company based in Franklin, Tennessee. You might recognize it as the company that runs and operates Carl’s Jr. and Hardee’s—two beloved regional brands. ATECH is thrilled to have the opportunity to help CKE serve its customers the one-of-a-kind items they love. Here are a few details about our relationship with CKE to give you some insight into how we serve our customers.

How It All Started

At the end of June 2020, CKE acquired 29 Knoxville area Hardee’s restaurants back from a franchisee. As ATECH was one of the vendors supporting those restaurants, the company reached out to explore the option of continuing service. After discussing ATECH’s offerings and the customer’s needs, we became their go-to service vendor for their commercial kitchen equipment. CKE now uses ATECH for a variety of services , such as HVAC, refrigeration, kitchen equipment repair services, and installation.

What CKE Restaurant Holdings, Inc. Loves About ATECH

CKE especially appreciates ATECH’s competitive rates, that we are a well-established company, and that we can provide coverage when and where they need it. In the words of Mike Darger, VP, Facilities & Maintenance, “ATECH helps us limit our downtime , and the field techs are great about providing recommendations. I would certainly recommend their service. They stand behind their work.” We appreciate these kind words and are happy to hear that CKE is as satisfied with our relationship as we are.

Looking for an Equipment Repair Partner for your Commercial Kitchen?

We genuinely appreciate CKE’s business and look forward to serving them for years to come. To learn more about ATECH’s commitment to prompt, quality service, or to request a quote, contact us today!

What Customer Reviews Reveal about ATECH

websites@hibu.com (Hibu Websites) — Fri, 28 May 2021 17:50:43 GMT

Sometimes, the most accurate picture of a company comes from its customer reviews. We’ve built decades-long partnerships with so many businesses in Tennessee, including restaurants, corporate cafeterias, universities, schools, convenience stores, correctional facilities, retirement communities, churches, and hospitals. In each industry, we’ve provided excellent customer service. Don’t just take our word for it—take a look at what our customers have to say about ATECH in their customer reviews .

ATECH Responds Quickly

"The tech was able to get to our property quickly and provided all of the information I needed. When I asked the tech to have a quote emailed to me, it was delivered later that day. So few companies actually deliver requests like this without us having to follow up with the main office for them, and it is refreshing to work with someone who is immediately responsive." -Victoria G.

"John did a fantastic job getting us up and going in a short amount of time." - Justin W., Perkins Family Restaurant

"Very timely and professional service." - Mike, Memphis Rise Academy

These three customers appreciated something that we take very seriously—responsiveness. We know that commercial kitchen equipment going offline can be expensive and stressful. We’ll do our best to quickly address your issue to get things up and running again.

ATECH Values a Job Well Done

"Your service representative is outstanding. He's highly professional and truly cares for his customers. He's extremely knowledgeable and cares about doing a quality job. We trust him. Your support personnel are also outstanding. Their support for us is very timely." - Martin, Mooyah Burgers, Fries, & Shakes

"The service professional from ATECH was very knowledgeable and pleasant to work with. He found the source of long-term problems with our walk-in. Temps are now staying steady, and the freezer door closes and stays closed, which has been a problem for a long time. He also fixed a switch on a coffee maker, put new gaskets on a reach-in refrigerator, and worked on a few other things. We will continue to use your company. -William, Covenant Presbyterian Church

While some technicians will only address the issue they’re called in for, we take a more holistic approach to service. We’ll take a look at other commercial kitchen equipment that might need a quick fix or a new part. With over 25 years of experience, we know commercial kitchens inside and out. We still have the heart of a small business, but our multi-state reach allows us to provide the highest level of service for organizations of any size.

ATECH Technicians Are Deeply Knowledgeable

"Tech was very professional and explained everything to us clearly. They identified the issue, and we resolved it immediately. Great service!" - Wayne, Wayne's Meat Market

"Not only did I get a very competitive price from ATECH, but they could get the job done in a reasonable amount of time. The technicians are professional and knowledgeable. The service since the install has been life-saving for our walk-in cooler." - Daryl, Blue Springs Marina

"Fast and thorough. The technicians are knowledgeable and make management aware of issues." - Jill C., Perkins Family Restaurant, Knoxville

"Prompt service tech who was very helpful. Provided preventative advice on the machine." - Lamar B., Wonder Works, Pigeon Forge

"The serviceman was knowledgeable about the equipment." - Scott C, University Club of Nashville

We’re proud of our ASA-certified technicians’ collective knowledge and experience about commercial kitchen maintenance and repair. Seven of our team members are CFESA-trained technicians . They carry the industry’s top technical certification for steam, gas, electrical, and refrigeration units, and they bring every piece of that knowledge to each service call. We consider it a privilege to educate our customers, so that they can increase the longevity and functioning of their equipment. We also make it a priority to stock our own warehouse with over 31,000 OEM parts. That way, we can shorten the time our customers’ equipment is out of service. At ATECH, we don’t replace parts; we identify the problem, source the necessary parts, and complete the repair process.

Ready to See for Yourself Why Customers Choose ATECH?

ATECH understands the repair needs of organizations, from single restaurants to national corporations. We bring our commitment to integrity and expertise to every single repair we make. See for yourself how we can help keep your equipment up and running by calling us for service or reaching out for a planned maintenance quote .

What Your New Employee Should Know About Your Commercial Kitchen Equipment

websites@hibu.com (Hibu Websites) — Fri, 28 May 2021 17:33:20 GMT

If you work in a commercial kitchen, you know firsthand the wide variety of equipment used daily. In few other workplaces are you surrounded by fire, hot water, and sharp objects at all times. When you make a new hire, you want your new employee to feel competent and comfortable in a fast-paced and high-pressure environment of a commercial kitchen. To set your new employees up for success, we recommend streamlining their orientation by providing practical, relevant information about kitchen equipment, such as the following.

1. Collect and Share Helpful Tips

When you’ve worked in one kitchen for a long time, you may already know its small quirks. You may automatically pull a sticky freezer door with extra force, or you might know that the top left burner on the range is broken. When new employees step into a kitchen, they don’t have access to this accumulated knowledge.

To make an “insider’s guide” to your kitchen, move from each piece of equipment to the next, offering any tips or tricks you can pass on. (If you find yourself with a long list, it may be time to schedule a service appointment .) Collect, compile, and post this information in your kitchen for easy reference. This can go a long way in helping new employees get up to speed and adjust quickly to a new environment.

2. Train New Employees to Report Equipment Issues Quickly

Kitchen staff are all-stars at improvising and adapting to get tasks accomplished. However, they should also feel empowered to report any equipment issues ASAP. In a commercial kitchen, neglected or broken equipment can be a safety hazard, so it’s especially important that employees keep track of any malfunctioning equipment. Employees should keep an eye out for temperatures on coolers and freezers, leaks from a dishwasher, unusual smells, or equipment that isn’t working well.

In commercial kitchens, small issues can be indicators of much larger problems. Cultivate an environment where your employees aren’t afraid to deliver unpleasant news. If they do, early reporting can save you money in the long run.

3. Teach New Employees to Care for your Equipment

Proper cleaning can go a long way in preserving the life of your commercial kitchen equipment. New kitchen staff may not know the correct protocol for using and keeping equipment clean and maintained . Schedule a new employee orientation during a lull in kitchen service. During the orientation, walk new employees through the cleaning process for each major piece of equipment they’ll be using.

If it’s helpful, you may also be able to allow them to observe the closing crew cleaning the entire kitchen. Be sure to let them know what products must be used for each type of equipment. Since this information can be a lot to keep in mind, consider posting cleaning protocols near ovens and ranges. It may also be helpful to schedule quarterly maintenance visits for your major appliances. Keeping things clean will cut down on your need for expensive fixes that stem from grease build-up.

ATECH Provides High-Level Support for Commercial Kitchen Equipment

Next to your employees, your commercial kitchen equipment is the most important part of your team. Make sure it’s performing at its best by scheduling an equipment maintenance check-up with ATECH. We can assess your equipment and suggest a planned maintenance schedule to prevent unexpected breakdowns. ATECH is committed to repairing and maintaining your equipment quickly, efficiently, and effectively. To help you keep a regular schedule for servicing your commercial kitchen equipment, reach out to us for a planned maintenance visit today.

4 Pieces of Commercial Kitchen Equipment That Need Extra Attention

websites@hibu.com (Hibu Websites) — Fri, 28 May 2021 17:24:30 GMT

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Filled with heat, steam, noise, and speed, commercial kitchens can be extremely busy and fast-paced. With so much high-powered equipment in one space, it’s not always easy to keep everything running as it should. Burners can get caked with oil, hoods can stop working properly, and refrigerators can leak ice-cold air. If you’re unsure where to start with commercial kitchen maintenance, we have a quick guide for you. By prioritizing these key pieces, you’ll make sure the most important components of your commercial kitchen will work for years.

1. The Commercial Ventilation Hood

Cleaning and maintaining the ventilation hood in your commercial kitchen can have a cumulative effect on the longevity of your other kitchen equipment . If grease builds up in the hood, water vapor and condensation won’t be properly vented, leading to increased heat, humidity, and aerosolized grease in your commercial kitchen. To prevent this, schedule a quarterly hood cleaning with a reputable local commercial kitchen equipment service and repair company. During this quarterly visit, the service technician can also assess the health of your ventilation system and complete any repairs if needed.

2. The Commercial Kitchen Range

A large range is the workhorse of any commercial kitchen. Since it’s so essential for food preparation, it needs to be kept in top-of-the-line shape for peak performance. Daily cleaning of grates and range surfaces is the best way to ensure longevity for your machine. This daily routine, combined with planned maintenance visits, will give you the best chance of keeping the range functioning properly. The range is also one of the most expensive pieces of equipment in a commercial kitchen, making it a top priority when it comes to maintenance. Without a functioning range, a kitchen can be shut down for days, risking a substantial loss of revenue. Don’t forget about the griddles and grills used on the range. These need to be cleaned regularly, wiped down daily, and the grease filters and traps should be checked and cleaned on a weekly basis.

3. Commercial Refrigerators and Freezers

Commercial kitchen cooling units such as fridges and freezers require regular maintenance and attention over time. If a commercial refrigerator isn’t keeping food cold, there’s a host of issues that could go wrong in that scenario. From a safety perspective, keeping perishable foods cold is an essential component of food storage and preparation. Commercial refrigerators and freezers must be fully operational to prevent customers from getting sick or health code violations. Having a low-performing refrigerator or freezer can also cost you as much as thousands in energy bills . Planned maintenance can help your refrigerator or freezer stay as energy-efficient as when you first purchased it. You can give your fridge the attention it needs by having an authorized service agent assess and address the equipment regularly. Your service technician should check refrigerant levels, replace door gaskets , clean coils, calibrate thermostats, and clear drain lines to keep your equipment running smoothly.

4. Commercial Deep Fryers

Fryers require a lot of attention because they’re at risk of oil buildup, which can cause grease fires as well as indoor air pollution. To keep your fryer running safely, you must change the oil in your commercial deep fryer once every two weeks if used occasionally. You will need to filter and change the oil more frequently if you use your deep fryer daily. If there is a more burnt smell to the oil or if food is coming out a little darker than usual, these are two signs that you may be overdue for an oil change. Remember to filter your oil regularly, ideally using a commercial oil filter. When it comes to deep fryers, cleaning is everything. All components of the fryer should be cleaned daily to prevent oil buildup. Deep cleaning should be done every three to six months, and it should be inspected once a year by an authorized service repair technician.

Does Your Commercial Equipment Need Some Attention?

It can be tough to keep track of all the regular maintenance your commercial kitchen needs. To help you stay on track, we offer planned maintenance visits so that you can proactively protect your commercial kitchen equipment. ATECH is committed to repairing and maintaining your equipment quickly, efficiently, and effectively. To help you keep a regular schedule for servicing your commercial kitchen equipment, reach out to us for a planned maintenance visit today.

What to Do If Your Commercial Ice Maker Stops Working Suddenly

websites@hibu.com (Hibu Websites) — Fri, 28 May 2021 17:14:53 GMT

An ice machine can be one of the most temperamental pieces of equipment in a commercial kitchen. Even minor issues with the water line, water inlet valve, filter, or ice mold can cause a complete shutdown of ice production, leaving your commercial kitchen in the lurch. If your ice machine isn’t performing as it should, you can take a few initial troubleshooting steps to try to resolve the issue. If the issue persists, you need to call a licensed service professional to diagnose and fix the problem quickly. Here are the first three steps you should take if your ice maker is not working correctly.

1. Check the Water Supply Lines on Your Commercial Ice Maker

If your ice maker is making a significantly lower amount of ice or not producing ice at all, it’s possible you may have a blocked water supply line. In order to check supply lines, run your hand along each line. Check for kinks in the line. If your ice machine has a water filter (and it should), check to make sure it isn’t plugged up, restricting flow. To prevent clogged lines in the future, flush water supply lines regularly and change water filters on a regular basis based on your usage. During a preventative maintenance visit, a service technician can change filters and flush all supply lines.

2. Check the Internal Thermostat

Ice makers are incredibly sensitive to temperature changes, and even a few degrees of difference in ambient temperature can affect ice machine output. If you’ve noticed a decline in the amount of ice your machine makes, first check the machine’s thermostat. If the thermostat is registering too high , this can affect the ice maker’s ability to produce the proper amount of ice. It may need replacement or readjustment. If the thermostat is set correctly but still reading too high, you may need to check the ambient temperature around the machine. This could especially be true if the ice machine is too close to warm equipment in a commercial kitchen or set in a place where it can’t get proper air flow to stay cool. If you can, move the unit to a cooler location and see if the thermostat drops.

3. Check All the Filters on Your Ice Maker

We’ve discussed how old or dirty water filters can affect ice output. Clean or replace any water filters in the machine. Next, check the water float valve and screen. These components should also be cleaned to assist in ice production. Finally, if your ice maker is air-cooled, check to see if the condenser needs to be cleaned or replaced. Although it may seem minor, cleaning these three components can affect ice output and the long-term functioning of your ice machine.

Is Your Ice Maker Freezing Up On You?

Having your commercial ice maker regularly cleaned and checked is important to keep it functioning properly. There are clean machine features on ice machines, and most ice machine manufacturers suggest cleaning components and flushing supply lines every two weeks. If that frequency is difficult for you to achieve, set up scheduled maintenance visits so the unit is cleaned and checked by an authorized service agent on a regular basis.

Customer Spotlight: Mellow Mushroom Germantown

websites@hibu.com (Hibu Websites) — Fri, 28 May 2021 16:56:25 GMT

Mellow Mushroom in Germantown, Tennessee , serves stone-baked pizza, calzones, appetizers, and so much more, along with a selection of 44 beers and cocktails. There’s something for everyone here, and that’s why it’s a local favorite in the Germantown, Memphis , and Collierville areas.

To stay up and running with as little downtime as possible, owner Steve Meek and his team call ATECH when they need maintenance or repairs for their commercial kitchen equipment. We’re grateful that Mellow Mushroom chooses ATECH and that we can help them bring delicious menu items to their customers! Here are a few details about our relationship with Mellow Mushroom Germantown to give you insight into how we serve our customers.

How It All Started

Being the second owner of the Mellow Mushroom in Germantown, Steve was referred to ATECH by the previous owners in May of 2015. Steve and the team have been ATECH customers ever since, and we wouldn’t have it any other way.

What Mellow Mushroom in Germantown Loves About ATECH

Steve and the Mellow Mushroom team love ATECH’s fast, reliable repairs, as well as our planned maintenance and emergency after-hour repairs. “After all, nothing breaks down on a Tuesday,” he says. “Most of our equipment breaks down at 5:15 p.m. on a Friday!”

We are always available for anything the customer needs, even after hours. Equipment doesn’t break down on a schedule, and it’s our priority that our customers can rely on us at any time—so that their customers can rely on them, too.

“ATECH’s service, from day one, removed the need for any other companies. Their team is amazing and has always been kind to us, especially during the COVID-19 pandemic. They’re always willing to help us out, especially after hours!” said Steve. “Don't waste your time looking for anyone better. You won't find it.”

Need an Equipment Repair Company that Always Answers Your Call?

Thank you, Steve, for those kind words! We genuinely appreciate Mellow Mushroom Germantown’s business and look forward to serving them for years to come. To learn more about ATECH’s commitment to prompt, quality service, or request a quote, contact us today!

How Often Do You Need Scheduled Maintenance Appointments?

websites@hibu.com (Hibu Websites) — Tue, 04 May 2021 21:40:29 GMT

There are so many proverbs that speak to the importance of planning ahead. You may have heard someone tell you “A stitch in time saves nine.” Or, you may have heard a parent or grandmother advise you to “Make hay while the sun shines” in order to prepare more difficult times. This sage advice also applies to any commercial kitchen. By scheduling planned maintenance appointments, you can address issues early. Scheduled maintenance helps prevent sudden, unexpected equipment failure that can cause chaos in a commercial kitchen. If you’re wondering how often you need to schedule equipment maintenance appointments, we have some tips based on the type of equipment you use daily.

Combi Oven or Convection Oven—Twice a Year or Yearly

One of the most important aspects of oven maintenance is making sure the factory-set temperature remains calibrated over time. Losses or gains in temperature can affect food safety or recipe preparation. During a service appointment , a trained technician will check the temperature settings, clean and adjust oven pilots, check any electrical connections, and adjust door switches.

Refrigerators and Coolers—Quarterly, Twice a Year, or Yearly

Scheduled maintenance for freezers and coolers includes testing and calibrating thermostats, checking for cold air leaks, and replacing broken seals, hinges, gaskets, and latches. Your service agent will also clean the condenser and evaporator coils and inspect the compressor fan.

Oven Hoods and Ventilation System—Professionally Clean Every 6 Months, Inspect Quarterly for Kitchens that Run 24 Hours a Day, or Twice Yearly for Most Restaurants

Keeping vent hoods clean is important both for safety and health reasons. To prevent fires and keep air quality high, schedule a professional vent cleaning every 6 months. Commercial kitchens are notorious for grease buildup. Keeping hoods clean is actually the first step in ensuring optimal functioning for years to come . A yearly service appointment can prevent safety hazards such as kitchen fires.

You should also replace your exhaust belt on a semi-annual basis and leave spares in the exhaust housing for emergency repairs. Keeping your exhaust system working efficiently will help reduce persistent smells and indoor air pollution.

Dishwashers—Yearly

A semi-annual or yearly commercial dishwasher inspection is key to keeping this essential commercial kitchen component in good repair. It’s one of the pieces of equipment most likely to fail because of its many components. A commercial dishwasher check-up will check water connections and temperatures, spray arm function, and drying capacity. Never ignore leaking from a dishwasher, even if it appears minor. It can indicate a much larger problem with the machine.

Ice Machines—Every 3 Months

Ice machines need regular cleaning, de-liming, and sanitizing to continue functioning properly. An equipment repair technician will check freeze cycles and harvest times, check the evaporator coil and fan, and look at the condenser in an ice machine.

Ready for Your Scheduled Maintenance Appointment?

To keep restaurant equipment fully functional, work with an authorized equipment repair company to build a schedule of planned maintenance that is customized to meet your business’s needs. ATECH is committed to repairing and maintaining your equipment quickly, efficiently, and effectively. To help you keep a regular schedule for servicing your commercial kitchen equipment, reach out to us for a planned maintenance visit today .

How You Can Keep Food Safe During a Power Outage

websites@hibu.com (Hibu Websites) — Wed, 28 Apr 2021 21:30:11 GMT

April showers bring May flowers, but they can also bring downed power lines and high-speed winds! Depending on your location, you may associate spring storms with thunder, lightning, and hail rather than a light scattering of raindrops. If you run a commercial kitchen, you must be ready for anything , including sudden power outages. When storms or flooding cause a loss of power, it’s important to have a plan in place to preserve food in refrigerators and freezers. Here are a few points to keep in mind as you prepare for an unexpected power loss.

1. Remember that commercial refrigerators will stay cold for an extended period of time.

The good news about commercial refrigerators and freezers is that they warm up very slowly if they’re large enough. If you have a power outage that lasts just a few hours, it’s likely the food inside the equipment will stay at a safe temperature, especially if the door is not opened during the outage. For home refrigerators, the FDA advises consumers that food will likely stay safe for up to 4 hours in a closed refrigerator with no power. Since commercial equipment is larger and colder than home refrigerators, the interior temp will stay below 40℉ for several hours longer. Commercial freezers can stay cold even longer—up to 3 days. The key is to keep doors closed and monitor temps to ensure storage temps are safe.

2. Throw out food when it has been at 40 degrees for over two hours.

When in doubt, use a meat thermometer to determine food temperature after a power outage. Anything below 40℉ can be refrozen or kept in the refrigerator and used normally. However, any food above 40℉ is recommended by the Food Safety and Inspection Service (FSIS) of the U.S. Department of Agriculture to be tossed out. Obviously, these guidelines are most important for meat, eggs, stocks, and sauces. Whole vegetables and whole fruit can likely be used safely even after a longer outage, although cut fruit and vegetables should be discarded.

3. Cook any meat immediately rather than throwing it out.

If your gas range and oven are still functional, it may be possible to cook some of the meat in your commercial refrigerator if the thermostat rises above 40℉ . The cooked meat will need to be refrigerated or frozen after two hours, but if power is restored during those two hours after cooking, you can save product that you would have otherwise thrown out.

4. Ask a nearby restaurant to “borrow” their cold storage.

If the power outage is only in your building or on your side of the street, you may be able to “borrow” refrigerator or freezer space from a nearby commercial kitchen. Many kitchen managers in the industry build strong relationships, even with competitors. In the event of an emergency, it’s time to lean on those professional connections. Call or text other commercial kitchens to see if they have space to store refrigerated or frozen goods. Other restaurants or large organizations know the cost of losing inventory, and they’re likely to lend a helping hand in times of trouble.

5. Rent a refrigerated truck.

Renting a refrigerated truck is typically used for walk-in cooler and freezer rebuilds, but it is a good ”last” option when the power is down. Although working out of a truck is difficult, there is no concern over temp loss when opening and closing doors on refrigeration equipment that is not running.

Helping You Keep Your Commercial Kitchens Safe at All Times

Whether a power outage is caused by a power surge or a downed line, commercial refrigerators can quickly lose cooling power. This can lead to food spoiling and valuable inventory being lost. To check your commercial refrigerator’s status after a power outage, contact the experts at ATECH to schedule a service call . ATECH is committed to repairing and maintaining your commercial equipment quickly, efficiently, and effectively. To help you keep a regular schedule for servicing your commercial kitchen equipment, reach out to us for a planned maintenance visit today .

Customer Spotlight: FSSD Food and Culinary Services

websites@hibu.com (Hibu Websites) — Wed, 21 Apr 2021 03:24:24 GMT

When running seven commercial kitchens , repairs and maintenance can be a real issue without a responsive, knowledgeable repair company. Marné Price, the Operations Coordinator of Franklin Special School District (FSSD) Food and Culinary Services , knows this all too well. She’s happy to have a partner like ATECH to rely on whenever she needs us! Here are a few details about our relationship with FFSD Food and Culinary Services to give you some insight into how we serve our customers.

How It All Started

Marné works in the Franklin, Tennessee, school system at the Food and Culinary Services’ central office. When she came to this position six years ago, most of the schools’ kitchens had old equipment, and she found herself calling for maintenance and repairs weekly. As she was making those calls, Marné came in contact with ATECH.

At first, Marné called ATECH for maintenance only. But now, Marné and her office are contacting us for help locating and ordering parts and filters.

What FSSD Food and Culinary Services Loves About ATECH

Although Marné had called ATECH once and a while throughout the years, she truly experienced the above-and-beyond customer service during one particular occasion. “Several months ago, ATECH reached out to me to check-in. It just so happened that I had learned we needed to locate a part for some kitchen equipment that day. I wasn’t sure where I was going to start. Since Tommy contacted me that day, it made it easy to reach out to him and start there. He was so responsive and helpful! It was a quick turnaround, and I felt confident that I was receiving the correct part. So now, he is the first person I contact when I need assistance. His timely response and the ability to make a quick turnaround is what I need when I am juggling seven cafeterias” explained Marné.

She went on to explain that the faster that her office can get equipment up and running, the better it is for her employees. It cuts down on her staff’s stress and reduces the time it takes to complete a task in the kitchen . “When you know who to count on and know you can get the correct information about a product, it makes you breathe easier when purchasing. ATECH has helped me so much to be able to problem solve quicker,” Marné added.

We genuinely appreciate the FSSD Food and Culinary Services’ business and look forward to serving them for years to come. To learn more about ATECH’s commitment to prompt, quality service, or to request a quote, contact us today!

Preventing Downtime: 4 Commercial Refrigeration Parts to Have On Hand

websites@hibu.com (Hibu Websites) — Wed, 14 Apr 2021 21:13:08 GMT

When a refrigerator or freezer stops working, it can bring everything in a commercial kitchen to a screeching halt. Inventory must be transferred, meal prep has to come to a stop, and everyone has to scramble to handle the wrench thrown into their plans. However, not all commercial refrigerator malfunctions are this serious. In fact, by having a few key OEM parts on hand, you can prevent catastrophic failures from occurring right in the middle of a busy meal service or a Health Inspection Write-up. Here are the top four commercial refrigeration parts you should keep when any problems arise.

1. Door Gaskets

Door gaskets can be one of the first parts to wear out on commercial refrigeration equipment because of the high volume of use. Each time an item is taken out of cold storage, the gasket must unseal and then seal again. After a certain amount of use, the gasket’s seal is not as tight, allowing warm air to enter or cold air to escape . How often do commercial gaskets need to be replaced? Depending on the amount of use, you may need to replace a gasket every 6-12 months .

2. Commercial Refrigeration Shelves

Although commercial shelves are built to last, a commercial kitchen can rack up quite a bit of inventory, especially during a busy month or season. If you typically stock a lot of extra goods, you may want to invest in a few extra wire shelves. By having these on hand, you can quickly replace a shelf if it bends or buckles under excess weight. Most shelves will easily slide into place, making them easy to switch out if needed. At a minimum, remember not to block fans when stocking units, as this will lead to poor air flow, resulting in temperature variations in the box and possible freezing up of the unit.

3. Commercial Refrigerator Drain Lines and Heaters

Drain lines may need to be replaced if they start to overfill, back up, or crack. To keep from needing to replace them, it’s a good idea to clean your drain at least once a month with soap and water or a mild vinegar solution. When cleaning, check it regularly for cracks and replace it if you notice any. Blockages in the drain tube could cause leaking from a commercial refrigerator, so these components should be replaced regularly as well.

Drain and door heaters (heat tape) keep water from freezing and, in the case of freezer doors, keeps the door from freezing shut. Having the tape available and in working order will keep your boxes in good working order and minimize additional repairs for ice build-up.

4. Condenser Fan

Having an extra condenser fan or a condenser fan motor on hand can save you if the fan slows or fails. It is possible for you to do this type of repair, but it’s important to do so carefully and safely. The commercial refrigerator MUST be DISCONNECTED from a power source before the condenser fan is replaced. We recommend calling a trained Authorized Service Agent to handle the repair. An ASA can finish the job quickly and prevent any damage to your equipment or the new replacement fan. Having the part on-hand can also minimize down time.

If you don’t normally keep commercial parts on hand, it may be worth considering, especially for components that need regular maintenance or replacement. Purchasing spare parts for your commercial refrigerator is a proactive exercise in preparation for a worst-case scenario . It can also save you time and frustration if a part needs to be replaced in the middle of service.

Your Ally for Commercial Refrigeration Repair

For more advice on what parts to order in advance, call ATECH today at 615-255-2002 to speak to our parts specialist. As an authorized OEM parts supplier for many commercial kitchen equipment brands, we can provide you with the right part for the right price. ATECH is committed to repairing and maintaining your commercial equipment quickly, efficiently, and effectively. To help you keep a regular schedule for servicing your commercial kitchen equipment, reach out to us for a planned maintenance visit today .

How to Know If Your Commercial Dishwasher Isn’t Functioning Properly

websites@hibu.com (Hibu Websites) — Wed, 07 Apr 2021 21:01:30 GMT

It’s easy to lose sight of the importance of well-functioning equipment in a commercial kitchen. However, anytime there’s a minor or major issue with restaurant equipment, its importance becomes abundantly clear. That’s especially true of commercial dishwashers. Normally, they’re part of the background noise of a busy kitchen, and when that noise goes silent, productivity can grind to a halt. To prevent a sudden shutdown in your commercial kitchen, you’ll want to keep tabs on how your commercial dishwasher is functioning. Here are six signs to look out for that may signal that your dishwasher needs servicing.

1. The Water Temperature isn’t as High as It Needs to Be

If you’re using a high-temp dishwasher, water temperatures must reach 165 degrees for a stationary rack and 180 degrees for any other rack type. If you’re noticing less steam or heat from the dishwasher, you could have an issue with your water supply or with your booster heater. Even low-temp dishwashers need a minimum of 120-degree water to effectively clean and sanitize dishes. You should test temperatures with test strips to ensure you are in compliance. Health codes have very strict requirements about water temp, so you’ll want to address the issues before your next inspection .

2. You Notice Your Dishwasher Leaking Water

If you notice moisture pooling around the dishwasher, you could have gasket, hose, pump, or drain problems. If you have a condensation hood not running right, you could have extra condensation from the dishwasher collecting on the floor. This could be a dangerous safety hazard if it continues to accumulate.

3. Plates and Cups are Stained After Being Washed

A commercial dishwasher not performing well is one of the top reasons to call for a diagnostic service visit. If you use a chemical (low-temp) dishwasher , you may need to change or increase the amount of chemicals you use, check for blocked spray arms, or check the thermostat. If you use a high-temp washer, you may have hard water, a faulty thermistor, or you may have inadvertently tripped the booster or wash tank high limit. Both of these will need to be reset by an authorized technician .

4. You Notice Rust on or Around the Equipment

Commercial dishwashers use a lot of water, and water plus metal can equal rust over time . You may have spots where water pools or sits, leading to rusting. Limescale buildup in the boiler and rinse tanks may also contribute to rusting. Regular maintenance, including deliming the machine, will extend life to keep from replacing these components and improving the function of your dishwasher considerably.

5. The Control Panel isn’t Working

If you find yourself having to press the control panel buttons multiple times to start a cycle, you may have an issue with the control board overlay. Overlays go out over time due to constant use. Also, most control boards are sensitive to power surges, so if you’ve had one in your commercial kitchen, it could affect the functionality of your dishwasher.

6. The Dishwasher is Not Draining or Filling Properly

First, check for drain obstructions like food, bones, or utensils that might be blocking the water flow. The drain screen should be checked and cleaned every shift. If it’s clear, check the water inlet valve. Do you see a dirty filter screen? This can affect inlet valve operation. If you still have problems with filling and draining, it could be signs of mechanical failures and should also be checked by a licensed professional to diagnose and fix the problem.

Need Assistance with Your Commercial Dishwasher?

If you’ve noticed any of these issues cropping up with your commercial dishwasher, it may be time to bring in an expert you can trust. ATECH is committed to repairing and maintaining your commercial equipment quickly, efficiently, and effectively. To help you keep a regular schedule for servicing your commercial kitchen equipment, reach out to us for a planned maintenance visit today .

When is the Right Time to Switch from Heat to Air Conditioning?

websites@hibu.com (Hibu Websites) — Thu, 01 Apr 2021 04:33:52 GMT

Especially for commercial kitchen managers, choosing the right time to switch your HVAC system from heat to air conditioning can save you a bundle in energy costs . However, it can be difficult to determine when to make the switch. Moving to AC too early may unnecessarily increase your energy costs, but waiting too long can cause discomfort for your staff and those you serve. You’ll also want to slowly transition to air conditioning to ease the strain on your HVAC.

With all that in mind, how do you know when to make the seasonal change from heating to AC? As the days get longer and the temperature gets warmer, you may be wondering when to make the switch. Here are a few tips for choosing the best time to transition your commercial HVAC equipment from heating to AC.

1. Make the change to AC earlier rather than later.

Although you may be tempted to wait until the outside temperature really heats up, try to switch to AC before the heat becomes too intense. There are two reasons to consider switching early. First, you should keep in mind the physical comfort of those inside the building. Whether your commercial kitchen serves students, retired people, or the general public, keeping everyone comfortable is important.

The second reason to switch to air conditioning is to keep your commercial kitchen and your employees cool. Commercial kitchens can get extremely warm, making them uncomfortable for workers. Even though commercial equipment is built to withstand the heat, it’s not a great idea to have an overly warm environment. When the ambient air temperature is not at an ideal setting, your refrigerators, freezers, ice machines, and other cooling equipment will have to work much harder to do their jobs. If that’s the case, you may end up with a higher energy bill from your units that will cancel out any savings you may have from delaying the switch to AC.

2. Wait for a stretch of warm days.

Switching from heat to AC and then back again can drive up your energy costs. It also can be hard on your HVAC system and components. Ideally, you’ll want to make the switch from heat to AC on a single day, but we all know the weather doesn’t always cooperate. Using a trusted weather forecast, keep an eye out for a string of days when the weather is warming up. While you may end up with a colder day or two, a string of 7-10 warm days can signal that it’s time to make the switch.

3. Before you switch, have your HVAC system inspected.

While well-maintained AC equipment will last for years, an eight-month break is a long time for a piece of commercial equipment. A break in use during the winter can occasionally lead to operational issues, particularly with the condenser. At ATECH, we suggest a yearly checkup of your HVAC system to keep it running smoothly. An authorized service agent (ASA) can clean, inspect, and test your HVAC to check that it’s operating optimally . Ideally, you should test your HVAC before you switch over to AC. That way, if there are any issues with the equipment, it can be remedied before warmer weather arrives.

Curious about when to switch from heat to AC?

The trusted team at ATECH can help advise and guide you when it comes to keeping your entire HVAC system up and running. Our customers run convenience stores, schools, nursing homes, grocery stores, correctional facilities, restaurants, and more, so we understand complex, multi-unit HVAC systems. If it’s been months since your commercial HVAC equipment was inspected, give us a call today to schedule an assessment.

4 Tips to Properly Clean Your Commercial Kitchen Equipment

websites@hibu.com (Hibu Websites) — Thu, 01 Apr 2021 04:23:09 GMT

In a commercial kitchen, you’ll often hear people referring to their “meez.” This is a shortened, casual version of mise en place, or everything in its place, a French cooking concept that refers to having a prep station ready to go before the start of service. Efficient service depends on organization and intentional execution. A messy workspace can lead to excessive fill times and missed or incorrect orders, which can cost money in the long run. In a similar way, commercial kitchen equipment must be regularly cleaned and maintained in order for it to provide the best service. We’ve put together a quick and easy reference for cleaning several pieces of equipment in your commercial kitchen.

1. Clean Daily for Best Results

It can be tough to know where to start when cleaning and maintaining commercial kitchen equipment. Each machine has so many different nooks and crannies where dust, dirt, and grease can settle. Cleaning also must be done intentionally and regularly to keep stubborn spills from compromising your equipment. Although it may add extra tasks to a punch list, it’s much easier to wipe away sauces than it is to scrape off months of accumulated grease.

2. Invest in Commercial Degreaser Products

Commercial degreasers are one of the most powerful tools for maintaining a commercial kitchen when it’s used correctly. A gallon may only cost a few dollars, but it is worth its weight in gold when maintaining a clean and safe workspace . Aerosolized grease from cooking ends up everywhere in the kitchen, and a degreaser can cut down on this daily accumulation, adding years of service to your kitchen equipment.

3. While Cleaning, Check for Cracks, Tears, Clogs, or the Unusual

A daily light cleaning and a monthly deep cleaning is the best time to check on the status of your equipment. You can even place a checklist next to the equipment to keep tabs on wear and tear. We suggest checking the following parts for each piece of commercial kitchen equipment:

Refrigeration Equipment: Check for torn door gaskets, blocked air filters, clogged drain lines, and nonoperational exhaust fans . Always note the temperature of units and make sure they are within guidelines.

Ice Machines: Check cubes to make sure the ice is clean and uniform in shape.

Cooking Equipment and Hoods: Empty grease traps as they fill and check the exhaust filter on hoods. On ranges, fryers, grills, steamers, kettles, and broilers, check for rusted parts, broken or missing control knobs, leaks, and make sure all burner ports are unplugged.

4. Schedule Planned Maintenance

While cleaning commercial kitchen equipment is essential, it can’t prevent all wear and tear that equipment can sustain. Planning regularly scheduled maintenance visits with a manufacturer-authorized service agent can go beyond a surface-level clean. A service tech can identify and replace components that could lead to performance issues and address anything that could prevent normal functioning.

Searching for commercial kitchen cleaning tips?

Simple preventative steps like cleaning dust, dirt, and grease from coils, checking fan functioning, and keeping tabs on the refrigerant level can save thousands in repair costs down the road. ATECH is committed to repairing and maintaining your commercial equipment quickly, efficiently, and effectively. To help you keep a regular schedule for servicing your commercial kitchen equipment, reach out to us for a planned maintenance visit today.

Customer Spotlight: answer. Restaurant

websites@hibu.com (Hibu Websites) — Thu, 01 Apr 2021 03:58:18 GMT

Serving a globally-inspired menu in a comfortable, atmospheric environment, answer. restaurant brings its customers together over seasonal food and cocktails. Chef Chris Raucci prepares each dish with his own vision, innovating classic recipes that we know and love.

ATECH is proud to provide answer. with commercial equipment repair and planned maintenance so that Raucci’s patrons can continue gathering over exceptional food and drink.

How It All Started

After becoming dissatisfied with his previous commercial equipment repair company, Raucci reached out to ATECH to begin building a new, more reliable relationship. His restaurant has been a customer ever since. “We have always thought the techs have done a nice job. It's been about two years that we have used them for repairs and just recently committed to planned maintenance work,” said Raucci.

What answer. Loves About ATECH

Raucci was looking for a dedicated repair company that cared about him and his restaurant, and that’s exactly what he found with ATECH. “The techs are really knowledgeable, and we like the personal touch of a small company,” he explained. To keep answer. running at its highest performance level, all equipment must be running efficiently. “It goes without saying that if we don’t have running equipment, we can’t run our business,” Raucci added.

It’s the commitment to our customers that makes ATECH such a great partner; we genuinely enjoy building relationships with each of the commercial kitchen owners and managers that we work with. When asked what he would say to another business considering ATECH for repair and planned maintenance, he responded, “I would recommend ATECH 100%.”

We truly appreciate the answer. team’s business and look forward to serving them for years to come. To learn more about ATECH’s commitment to prompt, quality service, or to request a quote, contact us today!

Equipment Failure: How to Prepare Your Team for Your Absence

websites@hibu.com (Hibu Websites) — Tue, 30 Mar 2021 03:49:06 GMT

Commercial kitchen equipment failure can happen at any moment, even while a manager is away. That’s why having a concrete plan for handling non-functional equipment can prevent productivity from grinding to a halt due to a broken piece of equipment. By preparing your team to respond quickly to equipment issues, you can step away from your commercial kitchen with confidence, knowing that a plan is in place for any unexpected occurrence.

Here are few things for you to consider when it comes to preparing your team to handle equipment failure in your absence.

1. Identify and service the oldest equipment in your kitchen.

The best way to prevent an equipment issue is to think in terms of prevention. First, identify which of your commercial kitchen equipment is older or prone to failure. The last thing you need is your refrigeration unit on the fritz while you’re away. Did you know that 62% of equipment breakdown happens due to a lack of maintenance ?

Regular, planned maintenance can help prolong the life of your equipment by addressing minor issues before they become major problems. Replacing evaporator fans, cleaning coils, checking defrost cycles and drain lines, and replacing door gaskets are just a few fixes an Authorized Service Agent (ASA) can address during a planned maintenance checkup. To be even more proactive, scheduling maintenance in advance helps you get ahead of any issues that might pop up.

2. Have an inventory and operations backup plan.

If you want to prevent thousands of dollars in inventory costs, your produce and meat products must be kept at the correct, food-safe temperature , no matter what. If a cooling unit goes offline, having access to additional cold storage can make a big difference. If possible, have additional, smaller cooling units for essential inventory. You can often find second-hand commercial freezers or refrigerators that can store critical products in a pinch. If your warewasher is prone to breakdowns, have a collection of disposable plates, utensils, and cups to be used if your commercial dishwasher breaks down. Make sure your employees know where these backup supplies are stored. A few pre-planned steps can make a world of difference if something goes wrong.

3. Let your staff know who to call in case of an emergency.

Having an expert to call is one of the most important parts of planning ahead. Ideally, you should have a direct line to a reputable local equipment repair company that is an ASA for many different commercial kitchen brands. Post this number clearly on an informational bulletin board or nearby kitchen equipment. If you’re deciding on a commercial equipment repair company, look for one that offers “a same day service option and guarantees their work,” as well as planned maintenance.

If possible, establish a prior relationship with the company so that they’re aware of the equipment you use in your kitchen or kitchens. During a busy lunch or dinner service, arrival and repair speed can make a huge difference. Work with an equipment service company that keeps manufacturer-specific GO boxes ready for quick repairs at a moment’s notice.

Need some guidance in the event your equipment goes down?

While stepping away from a busy commercial kitchen can make some managers hesitate, having a solid plan in place can prepare your staff for almost any occurrence. ATECH understands how important your commercial kitchen equipment is to your bottom-line. That’s one of the many reasons numerous Tennessee business owners trust us to provide quick, expert service. To see how we can help keep your equipment up and running, call us for a service appointment or reach out for a planned maintenance visit .

Is Your Commercial Refrigerator Running Properly?

websites@hibu.com (Hibu Websites) — Wed, 24 Mar 2021 03:39:04 GMT

In commercial kitchens, there are some instances where inefficient equipment can slow down the steady pace of your workflow. That’s especially true when it comes to refrigerators. To help you prevent slowdowns, we’ve collected five signs that indicate your commercial refrigerator may not be working efficiently or may be in danger of becoming nonfunctional in the near future.

1. Your commercial refrigerator isn’t keeping a consistent temperature.

If your refrigeration equipment is taking an excessive amount of time to cool down after opening, it may have an issue with the compressor, a nonfunctioning fan, or issues with the evaporator coils. Keeping a refrigeration unit at the correct temperature is essential for keeping food safe. If temperatures aren’t staying consistent, it’s a sign that you need a service technician to check the equipment for several possible issues.

2. The doors of the refrigerator aren’t staying shut.

Although it may seem more like an annoyance than a danger, door gaskets that no longer seal can force your equipment to work much harder than it needs to. This can lead to increased energy costs or even unsafe food temperatures. Door gaskets should be replaced as soon as you notice any issues with the seal. An ounce of prevention can save you money in the long run.

3. There is excessive frost on the refrigeration components.

A buildup of frost may seem harmless, but it can actually put more stress on your equipment than you might think. If the equipment has an auto-defrost, excessive ice buildup can mean the defrost function is no longer working. Excessive frost can be tough on your product as well, even causing freezer burn in some cases. A service technician can determine if the frost is due to a blocked drain, high humidity, or a broken defrost clock. An authorized service agent (ASA) will be able to correctly diagnose and address the problem.

4. Your refrigeration equipment is making a loud, unusual noise.

A low-level hum should be the only sound you should hear from your commercial refrigerator. If you start to notice other noises, that may be a sign that the equipment needs a maintenance checkup. If you hear squeaks or chirps coming from inside the equipment, you may have a malfunctioning evaporator fan that needs repair or replacement. If the new sound is more of a rumble, and it seems to be originating from the back of the fridge, that may indicate an issue with the compressor or a condenser fan.

5. Your refrigerator is leaking water.

Even a small leak can cause big problems in a commercial kitchen. Employees may be at risk for slips and falls, and standing water on the floor could increase the risk of electrical shock from faulty wiring. Luckily, leaking refrigeration equipment usually has an inexpensive fix . It’s likely due to an obstructed drain line that needs to be cleaned or replaced. Have a service technician address this issue before it leads to huge puddles underneath your equipment.

Does your commercial refrigerator need some attention?

We understand how important your commercial kitchen equipment is to your bottom-line profitability. That’s one of the many reasons we’re trusted by numerous Tennessee business owners to provide quick, expert service. To see how we can help keep your equipment up and running, call us for a service appointment or reach out for a planned maintenance visit .

ATECH's Hiring Model: How We Choose the Best Equipment Repair Technicians

websites@hibu.com (Hibu Websites) — Wed, 17 Mar 2021 21:30:00 GMT

An organization is only as good as its people. That fact is especially true in the equipment repair service industry. By hiring skilled technicians who are familiar with a wide variety of commercial kitchen equipment, we’re able to service our customers’ entire commercial kitchen setup—from refrigerators and freezers to hoods, ranges, ice machines, ovens, skillets, and even dishwashers. Here are three things we look for when hiring our service technicians.

1. ATECH hires for character and experience.

Skills can be taught, but character cannot. We prefer to work with individuals who exude integrity in all that they do. As a company, it’s important to us that the technicians we hire reflect ATECH’s values and approach. ATECH started as a one-man operation, and we look carefully at the expertise and drive of every individual we hire. By investing in a mix of industry-seasoned professionals and talented technicians familiar with the industry, we can provide a higher level of service for our clients. As a result, our customers develop long-term relationships with our technicians . They know that they can count on the experienced ATECH team for fast and reliable refrigerator, freezer, oven, range, dishwasher, skillet, HVAC, and ice machine repair.

2. ATECH cultivates well-rounded service technicians.

When our customers connect with a service technician from ATECH, we want the technician to be able to service all the equipment in the customer’s commercial kitchen. As a commercial kitchen manager, you shouldn’t have to work with one service company for HVAC repair, another for refrigeration and ice machine repair, and another for your hot side equipment service. We train ATECH technicians to have expertise in multiple service areas in order to save you time, money, and scheduling headaches.

3. ATECH supports and educates its service technicians.

Once we’ve hired good people, we train them well. We don’t expect technicians to independently keep up with every new model from several hundred manufacturers. Instead, we provide multiple opportunities for professional development throughout the year. As an Authorized Service Agent for many manufacturers , we take staying current very seriously. If there’s a webinar offered about a new model, you can bet our service techs are attending it.

Through our training and factory affiliations, the ATECH team has knowledge of most food service equipment brands, including Alto-Shaam, Beverage Air, Electrolux, Follett, Hatco, Hoshizaki, Federal, Atosa, Perlick, Hoshizaki, Meiko, Manitowoc, Star, APW, Bakers Pride, Southbend, and Vulcan, to name just a few.

4. ATECH’s Apprentice Program guarantees quality service for the future

As we said, skills can be taught, but character can’t. Since the inception of our apprentice program, ATECH has trained mechanically talented individuals who embody our CORE VALUES to be highly trained refrigeration and cooking equipment technicians. This training is based on classroom, online, factory, and 1-to-1 training from our senior technicians. It ensures that our employees not only get the skills they need, but our customers get the ongoing service they need to keep their businesses moving.

Looking for opportunities with ATECH?

Excellence isn’t something that just happens. Great service technicians constantly improve their skills through education, experience, and mentorships. We support our technicians so that they can become experts in the field and are committed to helping them grow their skills, even if they come to us with years of experience. We are always looking for talented technicians with a passion for doing the right thing, helping customers and having fun doing it—our Core Values. If this sounds like you, let’s talk. Get in touch, or fill out an application for review. We’re always looking for talented, hardworking professionals to join our team.

How to Choose the Commercial Dishwasher that Fits Your Needs

websites@hibu.com (Hibu Websites) — Thu, 04 Mar 2021 20:49:36 GMT

A commercial dishwasher with peak performance is the secret weapon of the commercial kitchen. Busy kitchens can go through hundreds of dishes, cups, pots, and pans throughout the course of a week. Thus, a high-volume commercial dishwasher is absolutely necessary to keep up with demand.

At ATECH, we’ve serviced thousands of machines since we opened in 1990, and we’ve observed firsthand how these units perform over time with very high usage. While choosing a powerful commercial dishwasher is important, you’ll also want to keep in mind the water and energy costs that can accompany the purchase of a commercial unit. Whether you’re planning on buying your first commercial dishwashing unit , or if you’ve purchased one in the past, here are our top tips for choosing the one that’s right for you.

1. Choose the right type of commercial dishwasher for your kitchen.

There are several different types of commercial dishwashers, and all have their positive and negative traits, depending on your needs. For smaller organizations, there are under-counter and door-type dish machines. Under-counter units are typically used in bar settings due to space considerations. Door-type commercial dishwashers can process up to 100 racks of dishes and flatware daily. If you have larger dishwashing needs, you may want to consider a conveyor dishwashing unit. These large, powerful machines can clean up to a thousand racks of dishes a day, making it a highly efficient unit for bigger commercial kitchens.

2. Determine your dishwashing temperature needs.

There are two types of commercial dishwashers that use different temperature water to clean dishes. The low-temp water type of dishwasher uses water heater temperature water to wash dishes. To meet safety regulations, the machine sanitizes dishes with chemicals added to the water. This type of dishwasher can initially cost less to install, as it doesn’t utilize high-temperature water for sanitation purposes. However, the cost of these sanitizing chemicals can quickly add up.

The alternative to a low-temperature commercial dishwasher uses high-temperature water (usually around 180 degrees) to sanitize dishes. These units typically come with a separate booster heater to keep water temperatures high. While low-temperature warewashers use less energy and produce less steam, they can be harsh on dishes due to the chemicals used. High temp dishwashers may cause a rise in temperature and humidity in your commercial kitchen, but they’re gentler on dishes and flatware. They’re also slightly better at removing fat-based stains, such as lipstick or grease-based residue. These pros and cons are important to consider when determining which type of commercial dishwashing unit to choose.

3. Measure twice, buy once.

Before purchasing a commercial dishwasher, carefully consider the physical space you have available for the unit. Before buying, measure the depth, width, and height of both the space and the unit itself. Keep in mind that you don’t necessarily want to choose the largest dishwasher that will physically fit in the allotted space. You’ll want to provide extra room around the unit for several reasons. First, you’ll need to make sure there’s space to load and unload the machine. Second, consider the extra space you may need for water hookups and electric lines. Finally, think about how much additional space someone servicing the unit may need. Allowing ample “wiggle room” around your dishwasher will make long-term maintenance much easier.

Need help choosing a commercial dishwasher?

We’ve helped businesses of all types choose a dishwasher that fits their commercial kitchen needs. Need help choosing yours? Reach out to us for our expert advice —gained over our 30 years of experience servicing commercial kitchen equipment. Once you’ve found the right unit, it’s essential to schedule regular planned maintenance to prevent any major issues from occurring. Call us today for a service appointment or to receive a planned maintenance quote .

Customer Spotlight: Zaxby’s

websites@hibu.com (Hibu Websites) — Wed, 03 Mar 2021 15:17:55 GMT

When you’re running a beloved chain, you can’t afford to have your equipment in disrepair for long. Any downtime is money that you’re losing and customers you aren’t serving. That’s why Zaxby’s Sr. Restaurant Facility Manager, Tony Elrod, chose ATECH. He wanted to be sure that when his restaurant locations in East Tennessee were in need of service, they received it as soon as possible. More than five years later, Zaxby’s is still an ATECH customer. We’re proud to provide service that is such a big part of keeping their customers happy.

How it All Started

When Elrod found that he was extremely unhappy with his previous equipment service vendor, he was on a mission to find one that would be responsive, helpful, and timely. He reached out to industry connections to find a reliable partner; they recommended that he try ATECH. “I explained to ATECH’s account manager that I am a relationship-driven person. It’s not always about price for me,” said Elrod.

Soon, the relationship between ATECH and Zaxby’s was established, and we worked to become familiar with their needs. “Now, all it takes is a phone call, email, or text with my account manager, and I know that whatever issue there is at the store level, it will be taken care of,” he added.

What Zaxby’s Loves About ATECH

ATECH provides service for Zaxby’s hot side equipment, cold side equipment, HVAC, semi-annual planned maintenance, and light handyman work. “They deliver a quality service with very competitive pricing,” Elrod said. “I can’t afford to have any equipment down, and when ATECH is contacted through either myself or our Asset Management Software, they get to it ASAP.” He also appreciates ATECH’s competent technicians, responsiveness, and overall communication.

Elrod is also the recipient of the Restaurateur of the Year Award in 2020 from the Restaurant Facilities Management Association. “I could not have won that award without all of the amazing vendors that I rely on day in and day out,” he concluded.

ATECH thrives on helping local restaurants like Zaxby’s do what they do best: serve customers. To learn more about ATECH’s commitment to prompt, quality service, or to request a quote, contact us today!

How to Know When to Replace Your Commercial Kitchen Equipment

websites@hibu.com (Hibu Websites) — Mon, 01 Mar 2021 21:24:24 GMT

When commercial kitchen equipment starts to malfunction, it can be a huge headache for a kitchen manager. Once repair bills start racking up, it can be difficult to determine if the equipment is fixable, or if it needs to be completely replaced.

The best way to make that call is to bring in a trusted commercial equipment repair company, ideally one that is an Authorized Service Agent (ASA) who is manufacturer-trained and supported to fix your equipment. Seeking out a Tennessee commercial kitchen repair company that is a member of CFESA is also a good idea. These two designations can indicate that the company holds its repairs to independent industry standards. A certified and trained kitchen equipment repair technician can suggest needed repairs or offer guidance on purchasing new commercial kitchen equipment . While you’re consulting expert advice, here are a few issues that probably indicate it’s time for a replacement.

1. Replace it if repair costs are rising.

At some point, the cost of repeat repairs equals or exceeds the cost of new equipment. At that point, it’s time to invest in something new. While replacing commercial kitchen equipment can be an unwanted expense, it can actually save you money in the long run. By reducing energy costs and frequent repairs, a new piece of equipment can pay for itself relatively quickly. A common industry standard is to replace a piece of equipment if the repair is over 50% of the equipment’s replacement value.

2. Replace it if it’s tough to find spare parts.

Workhorse equipment is fantastic to have in any commercial kitchen, but older pieces may have highly specific replacement parts, which, over time, can be difficult to source. Since older equipment is more likely to break down, a lack of availability of those parts can be a real problem. Consider retiring any older equipment as it reaches the end of its life. Having equipment suddenly break down in the middle of a lunch rush with no available spare parts isn’t the best way to say goodbye.

If you’ve been happy with the longevity of your older equipment, you can often replace it with a newer model from the same manufacturer. New safety features and other innovations may mean you love your new equipment even more than your older one.

3. Replace it if you have any safety concerns.

Food and employee safety are both paramount in commercial kitchens. If your coolers and freezers aren’t reliably keeping the temperature consistent, the inventory costs can be astronomical. Save yourself from the frustration and expense of having to toss unsafe food by replacing the equipment if the temperatures vary widely from day to day. Similarly, be on the lookout for standing water next to dishwashers, frayed wires on electrical units, and rusted out panels on cooking equipment. Any one of these issues could signal a safety hazard.

Does your commercial kitchen equipment need an upgrade?

ATECH can help you determine if your equipment can be repaired by our experienced technicians or if it needs to be replaced. With years of experience repairing hundreds of different manufacturer models, we can help prolong the life of your equipment by creating a customized repair and planned maintenance schedule . Reach out to us today to schedule a service call or call us directly at 800-700-9192.

What to Do When Your Refrigerator or Freezer Temperature is Out of Range

websites@hibu.com (Hibu Websites) — Thu, 25 Feb 2021 16:37:47 GMT

Many commercial kitchen managers have been in this situation: they arrive at work, open up the doors, step inside, and start to prep for the day’s orders. However, as soon as they enter the walk-in cooler, they know they have to change their plans for the day. They may step into a cooler that’s strangely warm. Or, they may notice an icy breeze waft out as soon as they open the refrigerator. If there are sudden changes in your equipment’s temperature, you can be ready to handle the issue.

When you notice that your commercial refrigerator or freezer’s temperature is out of normal range, triage the problem with these four steps.

1. Check the door gaskets.

It’s possible there could be a quick fix to the temperature regulation issue. If the door was kept partially open or didn’t close correctly, the refrigerator may be overcompensating by trying to bring the temperature down too low. Check to see if you have a good seal on the door. If it’s gaping open, even a little, it may be to blame for a change in temperature. Replacing door gaskets is one of the cheapest ways to address temperature issues. When replacing a gasket, be sure to buy from a certified OEM factory parts dealer so that you’re using the correct part.

2. Listen for the sound of the evaporator fan.

If you hear excessive fan noise or if the fan is silent, both could indicate a problem with the unit. A loud evaporator fan noise may mean it’s failing or iced over while trying to maintain the internal temperature. A silent evaporator fan could be equally problematic. It could have failed or be frozen over. Since the evaporator fan keeps a constant flow of air, stagnant or slow-moving air inside could dramatically change the temperature.

3. Check the timing and function of your auto defrost.

It’s possible that your condenser coils may not be fully defrosting in between compression cycles. This can often cause ice buildup. Check to see if the defrost timer is operating often enough to prevent temperatures from dropping too low. Alternatively, if you manually defrost your unit, make sure you’re defrosting the fridge when the ice builds up to one-quarter of an inch. If you’re still having issues, you may want to manually defrost more often. While you’re looking at the condenser coils, check them carefully for dust, dirt, or grease buildup. Dirty coils can affect the equipment’s ability to regulate the internal temp.

4. Make an appointment with an Authorized Service Agent (ASA) .

An Authorized Service Agent is a reputable commercial equipment repair company authorized to work on your equipment. ASAs are trained to identify common problems with a unit, saving you time and money on the repair. Try to find a service repair company that stocks parts, such as evaporator fans or door gaskets. Fixing your commercial fridge’s temperature problems can be as easy as quickly sourcing and replacing the right part.

Experiencing a change in refrigerator or freezer temperatures?

A commercial kitchen equipment repair company can keep your daily operations running efficiently. ATECH brings integrity and years of experience to every service call we make, whether you run a restaurant, retirement home, hospital, correctional center, convenience store, or school. Call us today for service or to request a planned maintenance visit .

5 Pieces of Equipment Your New Commercial Kitchen Needs

websites@hibu.com (Hibu Websites) — Fri, 19 Feb 2021 17:50:09 GMT

Setting up a commercial kitchen is a huge undertaking. Keeping track of all aspects of the project can be even more complex. If you find yourself buried in endless checklists, you’re definitely not alone. One of the most important elements to prioritize is choosing the best commercial equipment for your kitchen. The equipment you choose can make a huge difference in how well your kitchen runs, as well as in repair costs down the road.

We’ve created a handy checklist to make sure your commercial kitchen is outfitted with the essential equipment you need to get started. When you’re ready to buy commercial appliances and food service equipment, focusing on these guidelines will help you equip your commercial kitchen with the tools you need to deliver consistent results—from your very first day to years down the road.

1. Coolers

Having the right capacity for storing food safely is the foundation of any commercial kitchen. Inventory is a valuable part of your operations, and protecting that inventory is one of the most important investments you can make. To decide what size and type of cooling units you need, make a list of the product that is most essential for you to keep on hand and then add 20% to that list. Having more space in your refrigeration unit will help keep temperatures consistent and your product well-organized. You can’t add space to a refrigeration unit once you’ve purchased it, but you can always use the extra space you have to expand and store backup inventory during high output times.

2. Freezers

There are major decisions to be made when it comes to selecting one or more freezers. Depending on your commercial kitchen’s layout and output, a combination of units may be the best way to make sure you’re prepared to store all the necessary product in an easily-accessible way. Before purchasing a freezer, take a look at your space requirements and storage needs. Taking into account the size of your commercial kitchen, you may want to combine a walk-in freezer with auxiliary upright or chest freezers. Consider using several smaller dedicated freezers for one or two high-use inventory items. This can simplify your staff’s prep routine and prevent multiple trips to the walk-in, saving your employees time and saving you money on energy costs from frequent freezer visits.

3. Commercial Dishwashers

The workflow in a commercial kitchen is a cyclical process. Pans, prep containers, knives, and tableware all flow in and out of the kitchen at a constant pace. Having commercial dishwashing unit(s) that are the correct size can cut down on the time that supplies are taken out of the rotation. Industrial kitchen equipment is built for speed and efficiency, and it provides quick sterilization to keep your kitchen aligned with local health and safety codes. The right unit will keep up with usage needs and minimize downtime and service expenses.

4. Oven Units, Ranges, and Hoods

When selecting a commercial range, carefully consider if electric or gas will provide the best setup for your team. Choose the right range based on the number of burners that will be in use, the depth and width of the unit, and the highest BTU you’ll need. Once you’ve chosen your ranges, setting up a proper ventilation system is required by law and is essential for your employees’ health and safety. A well-functioning hood will remove grease and particulate matter from the air, as well as provide fire protection for your kitchen. You’ll need a mix of Type I and Type II hoods, depending on the type of commercial equipment you have. Type I hoods will clear smoke and grease from broilers, ovens, ranges, griddles, and fryers. Type II hoods will remove odors and water vapor above dishwashers and steam tables.

5. A Regular Maintenance Schedule

It’s true; this essential component for your commercial kitchen isn’t a piece of equipment. However, when you’ve invested thousands of dollars into the right equipment , you want to prioritize its health and longevity. To prevent your kitchen equipment from becoming an 800-pound paperweight, you need to schedule ongoing equipment maintenance for your units. Addressing maintenance issues early is the key to saving you money in the long run. By developing a relationship with a trusted commercial kitchen repair company , you’ll have an expert to rely on if anything goes wrong.

Need Commercial Equipment Tips?

ATECH began as a small, owner-operated company in 1990. While our company has grown substantially since first opening its doors, our friendly staff is still committed to providing you with the personal service and detailed attention your job deserves.

To see how we can help keep your equipment up and running, call us for service or reach out for a planned maintenance quote .

How to Improve the Energy Efficiency of Your Commercial Kitchen

websites@hibu.com (Hibu Websites) — Tue, 16 Feb 2021 17:43:02 GMT

In a commercial kitchen, efficiency is an important element. If you’re running a commercial kitchen, you likely spend a fair amount of time brainstorming ways that your employees can reduce waste and increase efficiency. You may cut extraneous tasks, streamline a prep station, or simplify a recipe in order to save both time and money. Another key measure you can take to improve efficiency is cutting down on energy use in the commercial kitchen . Let’s look at four simple ways you can drive down substantial energy costs in a commercial kitchen environment.

1. Appropriately Space Cold and Hot Equipment

The first step you can take toward energy efficiency begins before you even install your first unit. When looking at the layout or blueprints of your commercial kitchen space, take time to consider the placement of all major kitchen equipment. When warm equipment such as ovens, ranges, or grills are placed near cold equipment like refrigerators and freezers, each unit must work even harder to maintain the ideal temperature. Separating your commercial kitchen into “hot zones” and “cool zones” may seem insignificant, but the energy savings will be anything but. Additionally, and equally important for your cold-side equipment, make sure that coils are given room to “breathe,” allowing for significant heat transfer, improving operation and extending life.

2. Calibrate and Insulate Hot Water Lines

Before kitchen service begins, double-check the settings of your hot water heater to make sure you’re using it effectively. Generally speaking, the hot water temperature shouldn’t be set higher than 140 degrees Fahrenheit. Any warmer than this and your water heater is using valuable energy to keep water at high temperatures. Whenever possible, insulate any exposed hot water lines to help pipes retain heat as it travels from the tank to the appliance. It’s also crucial to replace leaking spray hoses to reduce hot water consumption.

3. Utilize Low-Flow Spray Valves when Possible

Washing dishes quickly is an essential component of any well-run commercial kitchen. To expedite that process, high-flow spray valves are often used to rinse plates, prep containers, utensils, and cookware before they enter a commercial dishwasher. However, the pressure used by these rinse valves can vary widely. Cut down on excessive water use by replacing high-pressure valves with low-flow spray valves. Newer valves are now equipped with clearly marked gallons per minute (GPM) levels so that you can see just how much water is being used to rinse dishes. By using a new valve design, you can retain sufficient water pressure while significantly dropping your water use.

4. Clean and Maintain Commercial Kitchen Units Regularly

This simple step can save hundreds of dollars in energy costs and repair costs, so its importance can’t be overstated. Trapped grease and dust can drastically reduce energy efficiency and leave you vulnerable to machine failure, high utility bills, or even the possibility of dangerous fires. Scheduled maintenance with a trusted local kitchen equipment repair service can prevent these issues before they occur . Protect your investment and save money on energy costs through routine planned maintenance.

Rely On ATECH for Your Equipment Service Needs

We understand how important your commercial kitchen equipment is to your bottom-line profitability. That’s one of the many reasons we’re trusted by numerous Tennessee business owners and operators to provide quick, expert service. To see how we can help keep your equipment up and running, call us for a service appointment or reach out for a planned maintenance quote .

3 Ways to Keep Your Commercial Kitchen Sanitized and Safe During the Covid-19 Pandemic

websites@hibu.com (Hibu Websites) — Thu, 11 Feb 2021 17:30:20 GMT

Here are three ways to keep employees and guests safe if you’re running a commercial kitchen.

Commercial kitchens are often one of the most sanitary places on earth, as employees are well-trained in food safety and health code requirements. Yet the arrival of COVID-19 presented new challenges for commercial kitchens to operate safely. In the B2C sector, restaurants depended on staying open to keep revenues afloat. B2B companies relied on commercial kitchens to feed staff, administration, and residents. In both cases, they needed to do so with enhanced health and safety measures in mind.

1. Invest in an EPA-Approved Disinfectant for Sanitization

Scientists and researchers are still determining how surface and fomite transmission functions in the spread of Covid-19 . However, keeping surfaces sparkling clean will provide protection and reassurance to both employees and guests. Double check that your current disinfectant has been shown to kill Coronavirus by reviewing this EPA-approved disinfectant list . If it has, maintain your disinfectant but implement a more frequent surface cleaning regimen. If your current disinfectant isn’t EPA-approved, switch to one that has been proven to work against coronavirus .

2. Update Your HVAC Filters and Increase Air Exchanges

One thing scientists are sure of is that consistent airflow can reduce the amount of viral particles in a space by diluting it with constantly-circulating air . At one extreme, updating your business’s HVAC system is a solid, research-backed way to reduce COVID-19 transmission. On the lower-cost end, increasing the filter strength to 13 MERV is a great first step to take. However, it’s important not to change to a stronger filter grade without having your commercial HVAC assessed to see if it can handle increased resistance. ATECH can provide solid guidance about what updates to filtration and air exchanges would best fit your workplace .

3. Provide Personal Protective Equipment (PPE) for Your Employees

Keeping your employees safe is paramount. Equip your staff by providing high-grade surgical masks, which can be easily sourced and offer a high level of protection. Consider also providing cloth masks to wear over surgical masks during a shift. New research shows that combining tightly-woven cotton cloth masks with surgical masks can block a large number of infectious particles. Surgical masks can be disposed of after use, while used cloth masks can be placed in a separate laundry basket or bag. The masks can be disinfected using a high-temperature wash cycle, similar to the cycle that most commercial kitchen cloth products undergo daily. Additionally, providing hand sanitizer for staff and customers has been proven effective in combating the spread of the virus.

Need Guidance on Commercial Kitchen Safety?

While sanitation and safety have always been an important part of running a commercial kitchen, COVID-19 has made this an even higher priority. For a closer look at the efficacy of your HVAC system or the disinfecting power of your commercial cleaning products, make an appointment with one of our manufacturer-authorized service repair technicians . We’ll keep your commercial kitchen running smoothly so that you can do what you do best: serving meals.

Customer Spotlight: Bridge Ministry, Inc.

websites@hibu.com (Hibu Websites) — Tue, 09 Feb 2021 18:40:57 GMT

ATECH works hard to ensure that every customer experience is a great one. We are here to help, and it makes us happy to hear that we’re achieving that goal. After all, it’s The ATECH Way . So, we were excited to hear from Burton Gaar, who works in Public Relations and Marketing for The Bridge, Inc. , a ministry serving food to the homeless in Nashville, Tennessee. This local ministry came to ATECH for freezer repair after another company had trouble solving the issue. Our service technicians came to the rescue.

How it All Started

“It all started with a phone call, looking for help with a freezer that another company was having trouble repairing,” said Gaar. ATECH’s Owner, Mark LeBerte, called to schedule a walk-through of the facility. He learned about The Bridge Inc.’s ministry, and “from that day forward, he, Charlie Kunberger, and the ATECH team have taken great care of The Bridge,” he explained. This was the start of a great relationship, as that first phone call was in 2014, and The Bridge has been an ATECH customer ever since. “If you want it done right the first time, call ATECH,” said Gaar.

ATECH and The Bridge, Inc.’s Growing Relationship

ATECH provides The Bridge with service work, repairs , and installations. “At the beginning of our relationship, we had a donor offer to buy us a warmer/oven, a freezer, and a dishwasher. ATECH helped us find the right equipment for us and installed it,” Gaar said. He went on to explain that the ministry’s relationship with ATECH is both a relationship and a friendship. “They care about our mission and what we do. We feel like a priority. We have even had ATECH employees donate to our mission.”

Though The Bridge, Inc. had worked with other equipment repair companies in the past, the ministry had never seen the consistency and reliability they experienced with ATECH. As the ministry feeds the homeless, freezers and refrigerators are especially important to its mission. “If we have a problem, ATECH always makes us a priority,” said Gaar.

To learn more about ATECH’s commitment to prompt, quality service, or to request a quote, contact us today!

4 Ways to Lower Your Restaurant Equipment Expenses

websites@hibu.com (Hibu Websites) — Wed, 20 Jan 2021 18:46:19 GMT

The cost of commercial equipment can run well over $100,000 to fully outfit a restaurant. So, once you’ve purchased that equipment, it’s imperative to keep it all running at peak performance. After all, most restaurants use between 5 and 7 times more energy than other commercial buildings. In order to get the most from your investment, you may want to implement other cost-saving measures. Using the four tips below can help you care for your commercial restaurant equipment, while also helping you save money on your overall operating expenses.

1. Purchase certified Energy Star® equipment.

If you’re still deciding what type of restaurant equipment to purchase, you should definitely consider certified Energy Star® equipment. Depending on the unit, Energy Star® equipment is up to 45% more efficient than comparable units. This can translate to major savings over the life of the unit. Commercial restaurant refrigerators and freezers can use between 600 and 2,000 kilowatts per hour, which can translate to large energy bills. Energy Star® equipment can cut those bills substantially.

2. Consider installing LED lights.

While traditional lighting uses 40-120 watts of energy, LED lights are powered by as few as 5, which can make a big difference in the cost of lighting a restaurant. While restaurant owners regularly use LEDs in front-of-house lighting arrays, they don’t always think of switching out lights in the kitchen. LEDs in the kitchen use less energy and generate less heat, making them perfect for both walk-in freezers and overhead lights.

3. Use evaporative fan controllers in walk-in freezers.

Most commercial freezers run fans continuously, even though full airflow is not always needed to keep temps low, especially if the freezer stays closed for a greater length of time. Fan controllers can determine when full airflow is needed, and slow or stop fans when they don’t need to run. This can save between 10 and 60 percent of refrigeration energy.

4. Schedule planned maintenance.

The cost of a nonfunctional machine can be massive, and can include loss of inventory, loss of revenue from forced shutdowns, as well as the cost of replacement parts and labor for a repair. To avoid unforeseen costs, schedule ongoing maintenance for your commercial kitchen equipment. Even simple preventative steps like cleaning dust, dirt, and grease from coils, checking fan functioning, and keeping tabs on gasket conditions can save thousands in repair costs down the road.

Rely On Us for Your Own Equipment Service Needs

We understand how important your commercial kitchen equipment is to your restaurant’s profitability. That’s one of the many reasons we’re trusted by numerous Tennessee restaurant owners to provide quick, expert service. To see how we can help keep your equipment up and running, call us for service or reach out for a planned maintenance quote .

3 Do-It-Yourself Maintenance Steps to Keep Your Equipment Running Longer

websites@hibu.com (Hibu Websites) — Wed, 20 Jan 2021 18:30:28 GMT

Here are three steps anyone can take to keep their commercial kitchen equipment running smoothly.

Planned maintenance is crucial to the lifespan and efficiency of your commercial kitchen equipment. Though most maintenance and repairs should be handled by an Authorized Service Agent (ASA), there are a few DIY steps that you can take on your own to further prevent downtime due to faulty equipment.

1. Clean/replace coils and filters regularly.

Just like home appliances, commercial refrigeration and HVAC units also benefit from having the coils cleaned and filters changed regularly. Commercial kitchens can be filled with soot, dust, and aerosolized grease. Taking time to remove dust, dirt, and grease either by cleaning coils or changing filters will allow the equipment to function more efficiently. This can save money on energy bills and prevent future issues with temperature regulation and equipment failure.

2. Replace old, torn, or ripped gaskets.

Although it might seem like a small issue, worn-out gaskets can actually cause more trouble than you may think. You can visually identify a gasket that needs to be replaced because the seal won’t be as strong. Ill-fitted or gaping gaskets can have small cracks that allow hot air to enter the cooling unit or cool air to escape. If you have more than a few ill-fitting seals, temperature stability can be compromised. That’s never a good thing when you’re working with food that needs to be kept at a particular temperature point. Broken gaskets can even affect your grade during a safety inspection if the ambient temperature in a unit isn’t up to code. If you notice a broken gasket, you can contact ATECH for a quote on the part . We can sell you the part or do the correct installation to make sure the seal is intact and that the interior temperature of the unit remains consistent.

3. Get to know the noises your restaurant equipment makes.

Our customers are often aware of the issues they need to look for in their units, such as leaking or temperature changes. Don’t forget that your ears can also alert you to a problem with your equipment. Clanging, wheezing, clicking, or even silence can indicate that something isn’t working correctly. By knowing the noises your units regularly make, you’ll be better equipped to notice if anything’s amiss. ATECH offers same-day service for our customers on calls in by noon. If you notice that something’s off, we can get someone out to look at it right away.

What repairs should you leave to the professionals?

While there are small steps you can take to improve the function and longevity of your units, most repairs are best done by qualified, trained professionals. At a planned service visit, you should expect your technician to do some of the following tasks , depending on the equipment:

Check gaskets
Clean return grills
Clean condensers
Check and replace air filtration systems
Check amp draws
Check and oil all motors
Calibrate thermostat if needed
Replace any worn belts
Clean/sanitize ice machines

Need an expert opinion?

ATECH understands the commercial equipment repair needs of many organizations, from independent restaurants to national corporations. We bring our commitment to integrity and expertise to every single repair we make. To keep your equipment on a preventative maintenance schedule, reach out to ask about our planned maintenance services for all your commercial kitchen equipment.

Preventative Maintenance for Commercial Equipment

websites@hibu.com (Hibu Websites) — Mon, 18 Jan 2021 18:03:08 GMT

Commercial equipment that isn’t properly maintained can throw a wrench into even the most organized plans. Any equipment failure, such as a slowly warming refrigerator or a broken fan in a freezer, can cause you to lose valuable inventory. Not to mention, you could be paying for overtime repairs or even need to wait for a part to come in before your problem can be solved.

To protect your equipment, and your budget, it’s important to place all your restaurant equipment on a planned maintenance schedule. This prior planning can save you time, money, and many headaches along the way. Here are three reasons you’ll want to get a planned maintenance schedule on your calendar.

1. It eases the burden on your staff.

When a machine breaks down , your first thought may be about inventory, safety, or revenue. However, it’s also essential to consider the effect that an equipment malfunction can have on your employees. Having to improvise and create a workaround for a broken range or dishwasher can cause frustration and exhaustion. You’ve worked hard to staff your kitchen with competent, hardworking people. To do their best work, they need equipment they can rely on. Regular maintenance will lower the chances of a catastrophic breakdown that can cripple your staff’s productivity.

2. It keeps units lasting longer.

Cleaning coils, replacing gaskets, and checking fans may not seem like urgent tasks, but every single one of them can extend the life of your kitchen equipment. Since commercial equipment is a huge investment, you’ll want to get as many years as possible out of these units. Scheduling regular checkups with a reputable service repair company can prolong the life of your equipment and allow a professional to identify issues before they spiral into much bigger problems.

3. It can improve a unit’s efficiency.

Energy use is one of the most expensive costs of running a commercial kitchen. While traditional offices use lights and appliances for up to 10 hours a day, the active energy use in a commercial kitchen can exceed 16 hours a day. This type of energy use can lead to large bills. Saving money through your kitchen equipment is a subtle but powerful way to improve your bottom line. When a machine is functioning correctly, it can cut energy use substantially, and you’ll see those savings passed on in your monthly energy bills.

Rely On Us for Your Equipment Service Needs

To keep restaurant equipment fully functional, work with an authorized equipment repair company to build a schedule of planned maintenance that is customized to meet your business’s needs. ATECH is committed to repairing and maintaining your equipment quickly, efficiently, and effectively. To see how we can help keep your equipment up and running, call us for service or reach out for a planned maintenance quote .

Why Manufacturers Use ATECH as Their Authorized Service Agents (ASAs)

websites@hibu.com (Hibu Websites) — Thu, 14 Jan 2021 17:28:20 GMT

Major equipment manufacturer brands sell units all over the US and, sometimes, the world. With commercial equipment in so many locations, they designate Authorized Service Agents (ASAs) to troubleshoot equipment issues, honor the manufacturer’s warranty, and replace parts when needed. However, not every service company is asked to be an ASA.

In order for a service company to qualify, it must meet the standards of excellence associated with the brand and showcase a history of service with customers. Here are four reasons that over 70 manufacturers have chosen ATECH as an ASA.

1. ATECH stays up to date with manufacturer training and repair best practices.

To become an ASA for a particular manufacturer, equipment service companies must keep up to date with any common maintenance issues or parts that might need to be replaced in a specific model. To do this, ATECH attends regular manufacturer trainings. We also review and implement updated manufacturer care guidelines. We remain aware of any recalls, faulty parts, or warranty changes, and we pass this information on to our customers.

2. ATECH knows individual brands and models.

When you’re choosing an equipment service company, it’s important to select one that is an ASA for your brand of commercial equipment. Every manufacturer is different, and you’ll want a repair service that understands those differences. A designated ASA will have experience with specific equipment and access to the resources of a manufacturer’s tech support staff. Thanks to this experience, an ASA technician will be able to diagnose and fix problems more quickly.

3. ATECH has an established reputation for excellence.

When a manufacturer is selecting an ASA to authorize, they’ll often choose service companies with years of experience in the field. Since we’ve been repairing restaurant equipment since the 1990s, we’re a trusted partner for many manufacturers. The strength of our relationships with manufacturers is evident in the sheer number of companies that have chosen us as an Authorized Service Agent.

4. ATECH has built strong relationships in Tennessee .

ASAs serve as representatives of the brand in local communities. So, manufacturers select ASAs who have a history of dedicated service to their customers. Many of our clients stay with us for years for maintenance and prevention services on their equipment. We’ve worked on commercial kitchen equipment for retirement homes, schools, restaurants, and correctional facilities. Our wide range of clients means that we’re embedded in many different industries in Tennessee.

Rely On Us for Your Own Equipment Service Needs

With ATECH’s help, you can reduce downtime, improve your equipment’s efficiency, and keep your commercial kitchen running smoothly. Ready to make that happen? We can schedule planned maintenance on all your commercial equipment to help prevent equipment failure. In addition, we offer same-day service, and we stock many commonly-used parts. To see how we can help keep your equipment up and running, call us for a service appointment or reach out for a planned maintenance quote .

4 Things to Look for When Purchasing Commercial Equipment

websites@hibu.com (Hibu Websites) — Tue, 12 Jan 2021 22:51:33 GMT

Investing in commercial equipment is one of the most expensive parts of establishing a commercial kitchen. Even if you’re an industry veteran, you may feel overwhelmed by the sheer number of manufacturers on the market. Once you sort through those, there are models, features, and price ranges to consider. Whether you’re new to purchasing restaurant equipment or you’ve outfitted several commercial kitchens, it’s important to practice due diligence before investing. Our checklist below will help you make sure you’ve considered all the options as you’re preparing to make your purchases.

1. Know your requirements and measurements.

It’s beyond frustrating to finally decide on a unit, have it delivered, and then realize it doesn’t work right. While it seems like such a simple step, making sure electrical, gas, and drainage requirements are some of those small steps that managers sometimes overlook. A unit that is too big or awkwardly shaped can impede movement or create cramped conditions. To prevent accidents from overcrowded kitchens, you should take into account the unit’s entire physical footprint. Don’t forget that this also includes the space taken up by unit doors as they swing open or up. With a refrigerator door fully extended, is any space impeded, or are exits blocked?

Consider also how the workers in the space will use the unit. A range often has several individuals standing in front of it for hours at a time. Do they have enough space to man their station and still allow traffic behind them? You can use simple graph paper, taped lines, or even computer modeling to make sure everything will fit. This is especially true if you’re doing new construction or renovating a space.

Finally, consider what access is like when it comes time to service the equipment. Can the equipment be worked on in place with minimal disruption to your operation? Or will it need to be pulled out, blocking the line or requiring after hours service? Are replacement parts readily available to complete repairs? Or are they specialty parts, which will delay the repair of the equipment?

2. Buy from a trusted manufacturer.

With all the expenses that come with setting up a commercial kitchen, it can be tempting to buy a unit from a lesser-known manufacturer. After all, purchasing a well-respected brand name can cost as much as an additional 5,000 to 10,000 dollars. However, it’s wise to choose a manufacturer with a history of performance and service. When in doubt, look for units’ certifications from organizations like National Sanitation Foundation (NSF) International, Underwriters Laboratories (UL) , Energy Star , Edison Testing Laboratories (ETL Intertek) , and even the Federal Communications Commission (FCC) . For Canadian and European markets, there are additional certifications like the Canadian Standards Association (CSA) or the European Union (CE) that also apply. These certifications ensure that manufacturers have followed a stringent list of guidelines during all manufacturing and quality assurance processes.

3. Consider buying a used or secondhand unit.

Restaurants have some of the highest rates of failure of new businesses. Some statistics indicate that 70 to 90% of new restaurants fail within their first year. While this can be difficult on investors and entrepreneurs, there’s also a silver lining to this statistic. There is often lightly used commercial equipment that can be procured for a lower price than buying the equipment directly off the factory assembly line. One way to save money while still using the highest quality equipment is to consider buying used or secondhand units.

If you’re considering purchasing a secondhand unit, ask to see its service records. A newer unit with a complete service record from a reputable restaurant equipment dealer is definitely a good sign. With service company records, you can determine how many replacement parts have been added to the unit and if it has any persistent or recurring issues. Armed with this data, you can make a more informed decision about purchasing the equipment.

4. Set up a regular maintenance schedule with an equipment repair company.

Whether you buy new or used, regular planned maintenance is a good way to extend the life of your equipment and address any issues before they create further costlier repairs. Commercial restaurant equipment should be regularly maintained in order to stand up to spills, temperature fluctuations, and constant use in a busy kitchen. Once you procure a unit, establish a relationship with a local restaurant equipment service company. Initially, they can inspect a new or used unit to get a baseline on its condition. Next, schedule regular maintenance checks to monitor the health of each unit. When issues are addressed early and worn out parts are replaced, you’re more likely to see years of solid performance from your equipment.

Need Some Guidance for Purchasing New Equipment?

Getting a commercial kitchen up and running is a huge feat that requires careful planning and coordination. The heart of any restaurant kitchen is its equipment. By making wise purchasing decisions, you’ll outfit your kitchen with the tools necessary to operate smoothly. Once you have your equipment in place, reach out to ATECH for a planned maintenance quote . We’re an authorized service agent for over 60 manufacturers. We also provide customers with our written 90-day parts and labor warranty, backed by our 100% customer satisfaction guarantee . Let us show you why so many Tennessee businesses trust ATECH for commercial equipment repair.

3 Ways Planned Maintenance Reduces Restaurants' Downtime

websites@hibu.com (Hibu Websites) — Tue, 12 Jan 2021 22:34:09 GMT

In many areas of our lives, planned maintenance can help us avoid difficulty down the road. For example, as a vehicle owner, you know that scheduled maintenance, such as oil changes and tire rotations, can keep your car running smoothly. This maintenance pays off , too. By keeping up with your car’s needs, you protect it (and your budget) from costly repairs, while also extending its lifespan.

Similarly, scheduled maintenance on your restaurant equipment can save you time and money. Restaurant owners who want to protect budgets and minimize downtime should set up a planned maintenance schedule with an authorized service company.

1. Planned Equipment Maintenance Protects Your Investment

Kitchen equipment is a considerable investment for a restaurant. In fact, in terms of startup costs, it’s one of the highest initial investments a restaurant makes—at times over $150,000. Protecting that equipment through regular maintenance is one of the smartest decisions you can make as a restaurant owner. Because restaurant equipment is the heart of a business, it’s important that it stays operational.

When restaurant equipment maintenance isn’t scheduled regularly, it can cost your business even more in the long run. Individual components or whole machines may have to be replaced without regular maintenance checks like the case of boiler cleaning on steamers. When equipment malfunctions or goes offline, it should be addressed quickly by a manufacturer’s Authorized Service Agent (ASA). As the cliché goes, “time is money,” and that phrase is especially true in the restaurant industry. Planned maintenance is an investment that pays off by actively preventing downtime in a restaurant and preventing the loss of revenue by extension.

2. Planned Equipment Maintenance Prevents Lost Revenue

In a busy restaurant, nonfunctional equipment doesn’t only mean lost revenue but also angry customers and unfavorable reviews. We all know that a fryer not temping will lead to soggy fries. Any one of these three things can be detrimental to a thriving business. To stay competitive, restaurants should schedule planned maintenance on all major equipment. A restaurant is made up of several moving parts, and each component must be operating at peak performance. If even one element goes offline, the whole system can grind to a halt. Preventing unexpected breakdowns can keep morale up and revenue flow consistent.

3. Planned Equipment Maintenance Provides Peace of Mind

As the one responsible for your operation, you may keep a long list in your head of what could go wrong. Since restaurant equipment can be a sizable investment, it makes sense to be concerned about equipment breaking down. Scheduling planned maintenance helps you feel reassured and prepared, as you’re doing what you can to prevent equipment failure.

An ASA can keep your equipment running at peak performance day in and day out. Instead of holding your breath, you can be proactive in helping everything run smoothly. Rather than waiting until equipment breaks to fix it, you can prevent unexpected issues from occurring. You’ll have greater peace of mind knowing that your equipment isn’t likely to break suddenly. That reassurance will allow you to turn your attention to higher-order concerns like business development and customer retention.

Finally, an added benefit of planned maintenance is that a contract with a service company will give you priority service when you do have equipment problems.

Prevent Downtime in Your Own Restaurant

To keep restaurant equipment fully functional , work with an authorized equipment repair company to build a schedule of planned maintenance that is customized to meet your business’s needs. ATECH is committed to repairing and maintaining your equipment quickly, efficiently, and effectively. To see how we can help keep your equipment up and running, call us for service or reach out for a planned maintenance quote .

5 Reasons Customers Choose ATECH

websites@hibu.com (Hibu Websites) — Thu, 07 Jan 2021 19:20:52 GMT

For more than 25 years, ATECH has built strong relationships with our customers in Tennessee. We’re proud of the connections we’ve fostered in so many different places, including fast food and full-service restaurants, universities, schools, retirement communities, convenience stores, and hospitals. We understand the chaos and concern that follows a commercial equipment breakdown, and we know how to fix equipment efficiently and correctly. Our customers keep coming back to us for service, and they mention these five reasons when we ask them what they value about ATECH.

1. ATECH Knows Tennessee

Some commercial equipment repair companies are located out of state, but there’s no replacement for a company that’s well connected throughout Tennessee. We live and work in the same cities as our customers. We’re proud of the work we do to strengthen Tennessee's economy by helping organizations stay up and running. To reach all our customers quickly, we have established five strategic locations across Tennessee: Memphis, Nashville, Chattanooga, Knoxville, and Johnson City. No matter where you’re located within The Volunteer State, we can get to you quickly, diagnose any problems, and provide solutions.

2. We Stand by Our Work

ATECH offers two promises to our customers. The first is a 90-day warranty on all repairs and parts. The second is a 100% customer satisfaction guarantee . Many commercial equipment service companies will say they stand behind their work, but we offer a written document to ensure that we do. We have a 96% first call repair accuracy and prioritize same-day service. We also have no overtime charges on work done between 6 a.m. and 6 p.m. Monday through Friday, and we offer three-day billing for most of our service areas. We offer this level of service because we’re committed to standing behind our work with integrity from the time you first contact us until the job is done and you’ve received your invoice.

3. We’re Recognized as Experts in Our Field

We’ve pursued and received Level 3 Certification by the Commercial Food Equipment Service Association (CFESA), the highest certification level possible. Becoming a CFESA-certified company is a rigorous progress that only a small percentage of commercial equipment repair companies achieve. In addition, we are an Authorized Service Agent (ASA) for over 60 manufacturer lines . We have nine CFESA-Certified Master Technicians on staff, and all our technicians stay up to date on the latest models, parts, and common commercial equipment issues through local and factory training.

4. We’re Not the New Kid on the Block

America is built on small businesses, and we’re an example of the initiative and can-do spirit that’s classic in Tennessee. Mark LeBerte started ATECH as a one-man operation in 1990, and all these years later, we have grown in our expertise and services. Mark has worn many hats over the past 30 years, and has assembled a top-notch team that is well-acquainted with everything from parts sourcing to accounting to sales. ATECH still has the heart of a small business, but its multi-state reach can provide the highest level of service for organizations of any size.

5. We Know That Parts Can Be Just as Important as Service

A skilled technician can’t do anything without the right part. That’s why we made it a priority to purchase and stock many of the commonly used parts our customers need—we didn’t want to wait on a distributor. When commercial equipment goes down, an entire organization can potentially lose time, product, and revenue. By stocking our own warehouse of over 31,000 OEM parts, we can shorten the time your equipment is out of service. We don’t just identify a problem; we also source the necessary parts and complete the repair process.

Ready to See for Yourself Why Customers Choose ATECH?

4 Questions to Ask Before Hiring a Commercial Equipment Service Company

websites@hibu.com (Hibu Websites) — Tue, 29 Dec 2020 18:54:20 GMT

Before you hire a commercial equipment service company, it’s important to consider each prospect carefully. Being prepared with a list of questions can help you assess the company’s strengths and weaknesses, so we’ve put together four questions you should ask. By knowing the answers to these important questions, you’ll be better equipped to choose a service partner with years of experience, proper certification, and a commitment to excellence.

1. How quickly can you get OEM parts?

A commercial equipment service company that doesn’t have quick access to OEM parts could be slower in addressing common problems that plague restaurant equipment. Ask your potential repair company if they keep OEM and commonly used parts on hand for quick repairs. If they have access to a warehouse of parts, repairs can be done more efficiently. When a piece of equipment is offline, a speedy repair can make a big difference to your organization.

2. Do you offer a written service guarantee?

Many repair companies promise excellent service, but not all of them are willing to back up their promises with a written service guarantee. ATECH provides customers with a written parts and service guarantee . This “no-quibble” warranty states that if the services we performed or the parts we installed fail within 90 days, ATECH will return to the site and repair it at no cost. A reputable, trusted service company will not only fix your equipment; they’ll show integrity by putting their name and reputation behind the repairs.

3. Are you aligned with professional organizations or manufacturers?

If an equipment service company is a member of a professional organization such as CFESA , it has undergone an in-depth review process of its business practices and technical expertise. Over 400 companies are a part of the CFESA organization, which requires them to uphold strict guidelines of integrity. Likewise, manufacturers require the service companies they work with to follow these same high standards. By asking about CFESA membership and manufacturer affiliations, you can determine if a commercial equipment service company is reputable and trustworthy.

4. Are you specifically trained to fix commercial equipment?

As you know, commercial equipment is very different from typical appliances. It’s best to hire a service company that only services commercial equipment. Ideally, your service company will be an Authorized Service Agent (ASA) for many major manufacturers. Having an ASA designation means that service technicians are familiar with your equipment, have access to manufacturer technical support, are aware of known issues with specific equipment models, and can identify and repair these issues quickly.

Have Your Own Questions About Hiring a Service Company?

ATECH began as a small, owner-operated company in 1990 and has grown substantially throughout the years with friendly staff who are committed to providing you with the personal service and detailed attention your job deserves. To learn how we can provide you with peace of mind by answering the questions above with confidence, call us today for service or reach out for a planned maintenance quote .

How to Find the Best Commercial Equipment Service Company in Memphis

websites@hibu.com (Hibu Websites) — Tue, 01 Dec 2020 16:55:14 GMT

From barbeque to blues to Beale Street, Memphis has so much to offer that attracts visitors from near and far. Because of the city’s popularity, businesses and institutions of all types know the importance of keeping commercial equipment working properly at all times. So, when it comes to equipment repair and planned maintenance, finding the best service repair company in the greater Memphis area is critical. If you’re searching for equipment repair and service in or around Memphis, here are four steps to consider for finding the fastest and most efficient service possible.

4 Tips for Finding the Best Commercial Equipment Service Company in Memphis

1. Ask for a referral.

Ask others within your same industry who they use for equipment maintenance and repair. Your peers and vendors will be your best resource of where to go and where to stay away from. If you are new in town or are looking to switch providers, local Memphis businesses like dealers and food vendors should have the inside scoop on which commercial equipment service company offers the highest quality service. Finally, and maybe most importantly, check with your equipment manufacturers for who they show as their Authorized Service Agents for the Memphis area.

Manufacturers are regularly in touch with the technicians who service their equipment, providing them with guidance, best practices, and professional development. Any referral a manufacturer provides will be a repair company that serves as an authorized warranty service provider. That designation will mean their technicians are up to date on all the latest models, parts, and techniques, which is incredibly valuable to prolonging the life of your equipment.

2. Research each company carefully.

Once you have a shortlist of companies, it’s time to check details. One of the best ways to do this is to read the company’s website carefully, including reviews. Here is where you can find testimonials of ATECH customers . The words and experiences of others can help you gauge what to expect from a particular company. Do the testimonials mention a long-term service relationship? Do they reference response time, quality, and reliability? You can tell a lot about a company from the way their customers speak about them. Look for keywords and phrases that indicate a commitment to excellence and strong, customer-focused values. Keep an eye out for words like “guarantee” or “warranty.” Any business that is willing to guarantee its work has confidence in the skill level and capacity of its repair technicians.

3. Ask the tough questions.

As a customer, you have an expectation of how your repair should be handled. It’s important to ask those questions that are most important to you as part of your decision process. How is the call being scheduled? How soon can someone be there? What communication will I have with the company and with the technician? Is the call being managed and run by technicians locally? While some equipment repair and maintenance companies look local to Memphis and may even use a 901 area code, you may learn that they are based in a different state or that their technicians cover wide areas beyond the Memphis area. This can impact scheduling, availability, and responses by a manager who actually knows what is going on with your job. Keep in mind that you won’t always get the same local loyalty and commitment from an out-of-state provider.

4. Make sure they’ll service all your equipment.

It can be a hassle to contract with one company for your HVAC and another one for your refrigeration or kitchen equipment. Choosing a company that can single source repairs can save you money in trip charges and time spent on the job because of familiarity with the business. Better service companies will also offer planned maintenance plans for your equipment in addition to regular break fix service. If they do work on your equipment, find out if they keep frequently used parts on hand. Having the right part available when needed can mean the difference between a quick repair and one that can put you out of the game for days. Stocking common parts is a sign of a company that understands that having parts available is a commitment to providing the best service possible to its customers.

Don’t Let Your Equipment Give You the Blues

A local company can offer you the regional experience and commitment to service that a national organization might not. ATECH was founded in Tennessee, serves many Memphis-area industries, including restaurants, schools, retirement homes, hospitals, and convenience stores. We service all of the metropolitan Memphis area, including Germantown, Cordova, Dyersburg, Arlington, Olive Branch, West Memphis, Horn Lake, Collierville, Southaven, Millington, Covington, Stanton, and Jackson.

Bringing integrity and years of experience to every service call we make in the Memphis area, we can help you keep your daily operations running efficiently. Call us today for service or to request a service quote .

5 Best Practices Equipment Repair Companies Should Follow

websites@hibu.com (Hibu Websites) — Tue, 24 Nov 2020 16:55:14 GMT

When you call for service on your equipment, it’s vital that you get quick, efficient service. Often, repairs seem to pop up at the most inconvenient times, and a quick return to full service is the only viable option for busy organizations. In order to get your equipment fixed fast, it’s best to have a relationship with a commercial equipment service repair company that understands your needs and the pressures you face. Unfortunately, not all repair providers are created equal. ATECH has put together a top five best practices list that service companies should follow. Use this checklist to determine if you’re getting the best repair service possible.

1. Your equipment repair company should be manufacturer-endorsed.

Some companies try to save money or cut corners when it comes to equipment repair. That’s never a good idea, especially with the high costs of downtime and equipment. Restaurants, institutions, retirement homes, schools, and hospitals must have functioning equipment to keep the organization running smoothly. The best way to ensure your equipment is being repaired correctly is to have a service technician who is familiar with it. Manufacturers have ASA’s, or Authorized Service Agents, who do their warranty work and to whom they refer work. They hold ASA’s to a higher standard of service, train them, and also provide technical support. With manufacturer endorsement, you can be sure that your technician is up to date on any known issues and fixes.

2. Your equipment repair company should stand behind their work.

A reputable, trusted commercial equipment repair company will not only fix your equipment, but they’ll also put their name behind the repair. They should offer a written warranty or a guarantee on all repairs . With this guarantee, you don’t pay to have the same piece of equipment repaired for the same problem only days, weeks, or months later. Work with a company that will guarantee repairs if the equipment breaks within a certain period of time and will back that up with free repairs. A written guarantee gives you the peace of mind to know that repairs are going to be done correctly the first time in order to save you both time and money.

3. Your equipment repair company should offer a scheduled maintenance plan.

Planned maintenance is the key to helping prevent costly repairs down the road. Make sure you’re working with an equipment repair company that wants to help you maintain your equipment to keep them at peak performance for years to come. A service company should have maintenance plans for all types of equipment, based specifically on the manufacturer’s recommendations for each particular model and tailored to your business. Choosing planned maintenance can save you thousands of dollars in repair costs and can prevent equipment breakdowns at inconvenient times.

4. Your equipment repair company should have broad expertise.

Don’t be afraid to ask your commercial equipment service repair company what equipment they have direct experience with. Limited knowledge of brands and types of equipment can be an indication that the company lacks experience. Ideally, you should look for a repair company that’s been professionally certified to handle repairs for many major equipment manufacturers. Adding to that, look for a company that keeps CFESA-Certified Technicians on staff.

5. Your equipment repair company should have parts on-site for quick repairs.

Multi-day waits for repairs just isn’t feasible in most commercial kitchens. Your service company must be able to source parts quickly to get your equipment up and running as fast as possible. Ask your equipment repair company if they keep commonly-used parts on-site for quick repairs and if they utilize GO boxes for your critical equipment. Having this level of commitment will show itself in shorter downtimes.

The ATECH Approach

ATECH understands the repair needs of organizations, from single restaurants to national corporations. We’re committed to repairing and maintaining your equipment quickly, efficiently, and effectively. We bring our commitment to integrity and expertise to every single repair we make.

Not only are we proud to be the ASA for over 60 manufacturer lines, but we also offer a written 90-day parts and labor warranty, backed by our 100% customer satisfaction guarantee. We provide a variety of planned maintenance and full-service programs that are customized to our customers’ business needs. As Authorized Service Agents, our technicians have the training and manufacturer tech support to get and keep your equipment at factory specifications, and we keep over 31,000 OEM parts in stock, including 36 manufacturer-specific GO boxes for quick, first-time fixes.

To see how we can help keep your equipment up and running, call us for service or reach out for a planned maintenance quote .

The ATECH Way: Ensuring Our Customers' Success

websites@hibu.com (Hibu Websites) — Wed, 18 Nov 2020 16:55:13 GMT

A value-driven company with over three decades of unparalleled customer service, ATECH is proud to be the only equipment service provider in Tennessee that offers both a written ninety-day parts and labor warranty on repairs and a 100% customer satisfaction guarantee . Unlike many repair companies, ATECH supports several different major industries, assisting restaurants, corporate cafeterias, universities, schools, convenience stores, jails, retirement communities, and hospitals with all their commercial equipment needs.

We understand the fast-paced nature of both commercial kitchens and the restaurant industry. We also know that functioning equipment can be the difference between a profitable Friday night and a lost weekend of revenue—or operational difficulties due to working with out-of-service equipment. Through timely repairs and scheduled maintenance programs, we ensure that our customers’ units are functioning correctly in the middle of rushes or busy weekend service. We do this through an iron-clad commitment to each of our customers and living our ATECH values.

ATECH Values Hard Work

ATECH is committed to excellence and positive customer experiences. Hard work and customer satisfaction have been a part of ATECH’s DNA ever since Mark LeBerte built his one-man repair company into a multi-city, multi-million dollar business. Our founder’s drive and commitment is evident within all five of our locations serving Tennessee and parts of Alabama, Arkansas, Georgia, Kentucky, North Carolina, South Carolina, and Virginia. Our service and scheduled maintenance programs, backed by our ninety-day no quibble warranty , shows in the caliber of our work. With our 96% first-call repair accuracy rate, we’ll fix it right the first time, no excuses.

ATECH Values Experience and Training

Unfortunately, many equipment service companies hire less experienced technicians because they cost less to hire leading to bigger profits. ATECH prioritizes experience in hiring and backs it with training. By investing in a mix of industry-seasoned professionals and talented technicians familiar with the industry, we can provide a higher level of service for our clients. All continue training through online, offsite, and factory education. As a result, our customers develop long-term relationships with our technicians. They know that they can count on the experienced ATECH team for fast, reliable refrigerator, freezer, oven, range, dishwasher, skillet, HVAC, and ice machine repair. Seven of our team members are CFESA-certified Technicians . They carry the industry’s top technical certification for steam, gas, electrical, and/or refrigeration units, and they bring every piece of that knowledge to each service call.

ATECH Values Knowledge

Through our training and factory affiliations, the ATECH team has knowledge on most food service equipment brands, including Alto-Shaam, Beverage Air, Electrolux, Follett, Hatco, Hoshizaki, Federal, Atosa, Perlick, Hoshizaki, Manitowoc, Star, APW, Bakers Pride, Southbend, and Vulcan, to name just a few. We invest in professional development for our technicians, keeping them up to date on new models and features. We’re proud of our CFESA Level 3 certification , which is the highest achievable certification level for installations gained from CFESA, the Commercial Food Equipment Service Association. To expedite repairs for our customers, we keep over 31,000 OEM parts in stock for many equipment lines and have critical component “GO BOXES” for many of our manufacturer lines. Doing the repair yourself? You can easily request a replacement part through our website and have it arrive quickly from our warehouse.

The ATECH Approach

ATECH is a small business that has grown throughout the years into a major industry player. We understand the needs of all our customers—from restaurateurs just starting out to national corporations with complex facilities-driven repair and reporting requirements. No matter who we’re helping, we bring the same mix of ingenuity and commitment to every single one of our customers. To find out more about how we can help your operation keep running smoothly, reach out to us today for your next service call or to schedule a full-service maintenance quote .

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