What Does Commercial Catering Equipment Maintenance Involve in Lancashire and the North?

Commercial catering equipment maintenance means the planned servicing, safety checks and running repairs that keep ovens, fryers, dishwashers and glasswashers working safely and efficiently, carried out to a schedule rather than only when something breaks down. We're based at Martland Mill in Burscough and work on kitchens across Lancashire, the North West and further afield. If you're fitting out a kitchen from scratch rather than maintaining an existing one, our commercial catering equipment supply and installation service covers the sourcing, delivery and fit-out side; this post is about what keeps that equipment running once it's in and working hard.

What does commercial catering equipment maintenance actually involve?

Commercial catering equipment maintenance is a planned programme of inspection, cleaning, adjustment and safety testing carried out on ovens, fryers, dishwashers, glasswashers, combi ovens and refrigeration-adjacent kitchen kit, usually on a fixed schedule rather than waiting for a breakdown. It's different from a one-off repair because it's proactive.

A typical maintenance visit covers checking gas and electrical connections, testing safety cut-outs and thermostats, cleaning burners, filters and seals, checking door gaskets and hinges, descaling where hard water is an issue, and recording wear that's likely to cause a failure soon. For gas appliances it also usually includes the checks that feed into a CP42 gas safety certificate, which we issue annually for catering as well as laundry equipment. The goal is to catch small problems, a worn seal, a drifting thermostat, a scaled element, before they turn into a Friday-night breakdown.

What happens during a typical maintenance visit, from booking to sign-off?

A maintenance visit starts with a scheduled booking, moves through a site inspection of every covered appliance, then safety testing, cleaning and any adjustments, and finishes with a written report and any certificates due, such as a CP42. Nothing is signed off until the engineer has confirmed each appliance is safe and working to spec.

Our engineers work through each machine in turn: ovens and ranges, fryers, combi ovens, dishwashers and glasswashers, and ice machines where they're part of the contract. They test gas pressure and electrical safety, check extraction interlocks are working, clean or replace filters, and note anything that's starting to wear. Where a fault needs parts or a follow-up repair, that's flagged clearly rather than left vague. Everything is logged against the machine's record on our online portal, so you've got a running history for every asset on site, which matters for insurance, food hygiene inspections and for proving due diligence if a question ever comes up.

How much does commercial catering equipment maintenance cost in Lancashire and the North?

Cost depends on how many appliances you have, what type they are, how often you need visits, and whether you want a contract or pay-as-you-go callouts. Gas appliances, combi ovens and multi-appliance kitchens generally cost more to maintain than a single undercounter dishwasher, and contract pricing reflects the number of sites and the response terms agreed.

Rather than quote a figure that won't hold across a one-oven café and a forty-cover hotel kitchen, the honest answer is that cost is driven by scope: number of appliances, gas versus electric, how many visits a year, whether out-of-hours cover is included, and whether you're on a single-site or multi-site contract. We offer Silver, Gold and Platinum maintenance contracts specifically so businesses of different sizes can pick a level that matches their risk and budget, and we'll always put a written quote together once we know what's on site rather than guess at a number.

What's the difference between maintenance, servicing and repair?

Maintenance is the ongoing, scheduled work that keeps equipment safe and reliable; servicing is usually the term for a single planned visit within that maintenance programme; repair is the reactive work done when something has already gone wrong. All three sit under the same roof with us, but they're not interchangeable.

A servicing visit might find nothing wrong at all, which is a good outcome, it means the maintenance programme is working. A repair, by contrast, is responding to an actual fault: a dishwasher not heating, a fryer thermostat failing, an oven door seal gone. Our catering equipment repairs service handles that reactive side, while maintenance and servicing covers the planned work. Most sites need both: a schedule to stop problems arising, and a reliable number to call when one does anyway.

How often should commercial kitchen equipment be serviced?

Most commercial kitchen equipment benefits from at least one full service a year, with higher-use or safety-critical appliances, such as gas combi ovens, fryers and dishwashers in a busy kitchen, often serviced more frequently. The right interval depends on usage hours, water hardness, and whether the appliance is gas or electric.

A quiet village café running one oven and an undercounter dishwasher has very different needs to a hotel kitchen running three sittings a day or a school canteen feeding several hundred pupils at lunch. Gas safety certification for catering equipment is typically renewed annually, which naturally sets a minimum servicing rhythm, but equipment under heavy daily use often needs interim checks between full services. We agree a schedule with each customer based on how the kitchen actually operates rather than applying one blanket interval to every site.

What is the basic maintenance of commercial catering tools and equipment?

Basic maintenance covers the routine, low-level tasks that keep equipment clean, safe and working as intended: checking and cleaning filters and burners, testing door seals and interlocks, descaling where needed, tightening fixings, checking thermostats against actual temperature, and visually inspecting for wear, corrosion or damage before it becomes a fault.

On top of that day-to-day care, a proper maintenance visit adds the technical checks that staff on site usually can't do themselves: gas pressure testing, electrical safety testing, extraction interlock checks, and calibration of thermostats and timers against a reference. Kitchens with hard water across parts of Lancashire and the North West see faster scale build-up on dishwashers, glasswashers and combi ovens, so descaling tends to be a bigger and more frequent part of basic maintenance here than in a soft-water area.

What types of preventive maintenance apply to a commercial kitchen?

Preventive maintenance in a commercial kitchen generally falls into scheduled time-based servicing, condition-based checks triggered by wear indicators, usage-based servicing tied to hours or covers served, and safety-driven servicing tied to certification deadlines such as the annual CP42 gas safety check.

Time-based maintenance is the simplest: a visit every quarter or every year regardless of how hard the equipment has worked. Condition-based maintenance responds to what an engineer actually finds, bringing a visit forward if a seal or element is showing early wear. Usage-based maintenance suits high-turnover kitchens, a restaurant doing several hundred covers a week needs more frequent attention on its dishwasher and fryers than a low-volume site. Safety-driven maintenance is non-negotiable for gas appliances, since certification has to be renewed and can't simply be delayed. Most of the sites we work with use a mix of all four, built into a single contract rather than managed separately.

Does catering equipment maintenance include gas safety certification?

Yes, where gas-fired catering equipment is involved, maintenance visits typically include the checks needed for a CP42 gas safety certificate, which we issue annually for both catering and laundry equipment as Gas Safe registered engineers. It's a legal requirement for gas appliances in commercial premises and the only certificate we issue.

CP42 covers things like gas tightness testing, checking ventilation and flueing where relevant, testing safety devices and interlocks, and confirming the appliance is operating safely at the correct gas pressure. It's not a tick-box exercise bolted onto a service; it has to be done properly and renewed on time, because an out-of-date certificate can be a problem at an insurance review or a food hygiene inspection. We've written in more detail about what gas safety certificates a commercial kitchen or laundry needs in Lancashire if you want the full picture on certification specifically.

What happens during a commercial dishwasher or glasswasher service?

A commercial dishwasher or glasswasher service checks water temperature at wash and rinse, tests detergent and rinse-aid dosing, cleans or descales the wash chamber and jets, checks door seals and interlocks, and confirms the drain and fill cycles are working correctly. Hard water areas need more frequent descaling to avoid limescale build-up on heating elements.

Undercounter machines in small cafés, pass-through machines in busier kitchens and the larger units used in hotels, care homes and school kitchens all need this attention, just at different intervals depending on volume. A commercial dishwasher running several cycles an hour through a lunch service scales up and wears out far faster than a domestic-style unit, which is exactly why these machines need engineer-level servicing rather than just a filter wipe by kitchen staff. Correct detergent dosing matters here too; our detergent solutions service is often reviewed alongside a maintenance contract because the wrong product or dosing accelerates wear on seals and elements.

Do combi ovens and ranges need specialist servicing?

Yes, combi ovens and commercial ranges need specialist servicing because they combine gas or electrical heating with steam generation, electronic controls and safety interlocks, all of which need checking by a qualified engineer rather than general kitchen staff. Scale build-up in the steam system is a particular issue in hard water areas.

Combi ovens are often the single most expensive and most heavily used appliance in a kitchen, so a fault here tends to hit covers and revenue fastest. Servicing covers descaling the steam generator, checking door seals, testing probes and controls, and confirming gas or electrical safety. If a combi oven has started underperforming rather than failing outright, it's worth reading our post on whether you should repair or replace a commercial combi oven, fryer or dishwasher, since age and repair cost both factor into that decision.

What's included in a Silver, Gold or Platinum maintenance contract?

Our Silver, Gold and Platinum maintenance contracts offer different levels of cover, from a basic scheduled service plan through to a fuller package with more frequent visits, priority scheduling and agreed response terms built into a signed SLA. Which tier suits a site depends on how much the equipment is used and how much downtime risk the business can tolerate.

A single-site café with modest equipment might only need Silver-level scheduled servicing and certification. A busy hotel kitchen, a care home running meals three times a day, or a school serving several hundred lunches needs something closer to Gold or Platinum, with tighter response terms agreed in the contract and more frequent checks on the appliances under most pressure. Multi-site operators and facilities management clients often sit on Platinum because consolidated invoicing, a shared SLA and a single online portal covering every site simplify things considerably. Full details sit on our maintenance and servicing page.

Can you arrange emergency catering equipment repairs out of hours?

Yes, we offer emergency catering equipment repairs including out-of-hours cover, with out-of-hours callouts charged at a different rate to daytime work, confirmed with you before an engineer attends. Response times themselves are agreed in your contract rather than promised generically, since they depend on the SLA you've signed.

A broken fryer or dishwasher an hour before a dinner service is a different kind of problem to a routine fault spotted during a quiet morning, and our engineers are DBS-checked and used to working under pressure on live commercial sites. We'd always rather talk through the fault over the phone first where that's possible; more than one customer has avoided an unnecessary callout that way. Where a visit is needed, our catering equipment repairs service covers both the emergency and the routine side of things.

What goes wrong if catering equipment isn't maintained?

Unmaintained catering equipment tends to fail at the worst possible moment, typically during service, and the failures are often preventable: scaled heating elements burning out, worn door seals leaking heat or water, drifting thermostats cooking food incorrectly, and gas safety issues going unnoticed until a certificate audit or inspection flags them.

Beyond the immediate inconvenience, there's a food safety angle. A combi oven or fridge-adjacent appliance running outside its correct temperature range is a food hygiene risk, not just an equipment one. There's also a cost angle: a small fault left unchecked, a failing seal, a scaled element, usually turns into a bigger repair or an early replacement. And for gas appliances specifically, an expired or missing CP42 certificate can be a genuine compliance problem at exactly the moment an inspector or insurer asks to see it.

Do you service equipment from every major brand?

We service all major catering equipment brands, including Falcon, Lincat, Hobart, Hoshizaki, Retigo, Blue Seal, Classeq and Smeg, alongside other makes found across commercial kitchens in Lancashire and the North. Very old or obsolete models can occasionally be harder to source parts for, which we'll always flag honestly rather than promise a fix we can't deliver.

Most kitchens we work with have a mix of brands bought over several years, a newer combi oven alongside an older range, a dishwasher from one manufacturer and a glasswasher from another, and there's no need to split maintenance across different specialists for each one. One engineer visit can cover the whole kitchen regardless of brand, which is usually simpler and cheaper than running separate contracts.

Is extraction and duct cleaning part of catering equipment maintenance?

Extraction and duct cleaning sits alongside catering equipment maintenance rather than inside the appliance service itself, and we offer it as part of our wider servicing work. Grease build-up in extraction ductwork is a recognised fire risk in commercial kitchens, so it needs its own regular attention separate from the ovens and dishwashers underneath it.

A kitchen can have perfectly maintained appliances and still carry risk if the canopy and ductwork above them are clogged with grease. Insurers and fire risk assessments increasingly expect evidence of regular duct cleaning, and it's a natural add-on to an equipment maintenance contract since our engineers are already on site. We can discuss bundling this with your appliance servicing so it's one visit, one invoice, rather than two separate contractors.

Does maintenance differ between a restaurant, a care home and a school kitchen?

Maintenance needs differ by sector mainly in terms of volume, timing and compliance pressure rather than the core work itself. A restaurant kitchen needs servicing that avoids disrupting trading hours; a care home needs reliability around fixed mealtimes with little tolerance for downtime; a school needs work scheduled around term time where possible.

For restaurants and commercial kitchens, visits are usually planned around quieter trading hours so service isn't disrupted. For care homes and healthcare sites, meal reliability matters enormously, since residents depend on fixed mealtimes and equipment downtime isn't just inconvenient, it's a welfare issue. For schools and universities, we plan installations and bigger servicing work around school summer holidays wherever we can, so term-time disruption is kept to a minimum. Hotels and hospitality sites often run kitchens close to around the clock, which pushes them towards fuller maintenance contracts with tighter agreed response terms.

Do you cover catering equipment maintenance across Lancashire and the North West?

Yes, we're based in Burscough and cover catering equipment maintenance right across Lancashire and the North West, including Ormskirk, Southport, Preston, Wigan, Darwen, Liverpool and Manchester. This is our core area and where most of our scheduled maintenance work sits.

Being based locally means we're not treating Lancashire as an outer edge of a much wider patch; it's where we're from and where a large part of our maintenance contracts are. That said, plenty of our customers operate more than one site, and it's just as common for us to be servicing a restaurant kitchen in Preston one day and a hotel kitchen near Blackpool or Lancaster the next, all logged against the same customer account on our online portal.

Can you look after multi-site catering equipment across the north of England?

Yes, weYes, we look after multi-site catering equipment contracts across the north of England, from single restaurants through to groups with locations spread across Yorkshire, Cumbria, Greater Manchester and beyond. One contract and one point of contact can cover every site, whatever the regional spread.

Multi-site operators tend to ask the same question early on: does every site need its own separate arrangement, or can it all sit under one agreement? For us it's the latter. Each site gets its own asset records and service history on our online portal, but invoicing can be consolidated across the whole group or kept per-site, whichever suits your accounts team. That's particularly useful for facilities and property management companies managing catering equipment on behalf of several different operators, since we already subcontract this kind of work for a number of facilities management clients.

Do you provide commercial catering equipment maintenance nationwide across the UK?

Yes, while our base is in Burscough and most of our scheduled work sits in Lancashire and the North West, our engineers travel nationwide for both maintenance and installation work. One of our vans alone covered over 70,000 miles in under two years, which gives a sense of how far this stretches in practice.

We're honest that we have one base rather than a network of regional depots, but that hasn't stopped us covering sites the length of the country for customers who want one supplier managing every location rather than juggling different local contractors in each region. If you're weighing up whether a single national maintenance provider makes sense for your business, it usually comes down to how much you value consistent reporting and one point of contact over strictly local proximity.

How do multi-site operators keep track of maintenance records across different locations?

Multi-site operators keep track of maintenance through our online portal, which holds asset records and full service history for every machine across every site in one place. That means a facilities manager, a head office finance team or an auditor can see exactly what's been serviced, when, and what certificates are current, without chasing paperwork from individual branches.

This matters most for businesses that need to demonstrate due diligence quickly, whether that's for an insurance renewal, a food hygiene inspection, or an internal audit across a group with several kitchens. Rather than relying on filed paper certificates or emailed PDFs that can go missing between sites, everything sits against the specific appliance it relates to, searchable by site or by machine.

What's the difference between a maintenance contract and paying for repairs as they happen?

A maintenance contract covers scheduled servicing, certification and usually some priority on callouts, paid as an ongoing agreement; paying as you go means you only pay when something breaks, with no scheduled inspection in between. The contract route tends to catch problems early; the pay-as-you-go route is reactive by nature.

Smaller sites with low equipment counts sometimes prefer pay-as-you-go simply because the volume doesn't justify a formal contract. But for most commercial kitchens, especially anywhere gas appliances are in use and an annual CP42 certificate is needed anyway, a contract tends to work out more predictable both for budgeting and for avoiding unplanned downtime. We're happy to talk through both approaches honestly rather than push everyone towards the same answer.

Should a small café or takeaway have a formal maintenance contract?

A small café or takeaway can benefit from a maintenance contract, particularly where gas appliances need annual CP42 certification anyway, but the right level of cover is usually lighter than what a hotel or school kitchen would need. Our Silver tier contracts exist specifically for lower-volume sites like this.

The equipment count tends to be the deciding factor: one oven, one fryer, an undercounter dishwasher and a glasswasher is a very different maintenance load to a multi-appliance commercial kitchen running several sittings a day. Even a modest site benefits from a yearly service and certificate, if only because it's far cheaper to catch a worn seal or a scaled element early than to replace an oven that's failed outright during a busy weekend.

How do you know if a fault needs a repair or a full replacement?

Whether a fault needs a repair or a replacement usually comes down to the age of the appliance, the cost of parts versus a new unit, and how often it's been breaking down recently. An engineer assessing the fault on site is in the best position to give an honest view rather than guessing from a phone call.

A combi oven or dishwasher that's five years old with a single failed component is almost always worth repairing. The same fault on a much older unit, especially one that's had several previous repairs, might cost more to keep patching than to replace outright. We've covered this decision in more depth in our post on whether to repair or replace a commercial combi oven, fryer or dishwasher, which is worth reading alongside this one if you're facing that exact call.

Does ice machine maintenance need its own schedule?

Yes, ice machines need their own maintenance schedule, separate from ovens and dishwashers, because they're prone to scale build-up and mould growth inside the ice-making chamber if not cleaned and descaled regularly. We supply, service and maintain ice machines as part of our wider catering equipment offering.

Ice machines are easy to overlook because they run quietly in the background compared to a fryer or combi oven, but they're a food contact appliance and need the same hygiene attention as any other. Hard water areas across parts of Lancashire and the North West accelerate scale build-up here too, which is exactly why ice machines often need descaling more often than their manuals suggest if they're not on a servicing schedule at all.

Can equipment leasing or finance arrangements include maintenance cover?

Leasing and finance arrangements for catering equipment can be structured to include maintenance cover, which spreads both the equipment cost and the ongoing servicing into one predictable payment rather than two separate budgets. This suits businesses that want to avoid a large upfront outlay while still keeping equipment properly maintained from day one.

We offer equipment leasing and finance alongside outright purchase, and it's worth discussing maintenance cover at the same time you're arranging finance rather than treating them as two unconnected decisions later on. New equipment still needs servicing from the start, gas safety certification in particular doesn't wait for a warranty to expire, so building maintenance into the finance conversation from day one tends to work out simpler.

What records or paperwork should a maintenance contract actually provide?

A proper maintenance contract should provide a written service report after every visit, current gas safety certificates where relevant, a clear asset list of what's covered, and visible history of past visits and any repairs carried out. Without this, it's difficult to prove compliance if an inspector, insurer or auditor ever asks.

Every visit we carry out is logged against the specific appliance on our online portal, which means a customer can log in at any point and see the full history for a machine, not just the most recent visit. For businesses managing multiple sites, this also makes it far easier to spot a pattern, an appliance that's needed three call-outs in six months is telling you something different to one that's been trouble-free for years.

Do facilities management companies work directly with catering equipment maintenance providers?

Yes, facilities management companies commonly subcontract catering equipment maintenance to specialist providers rather than managing it in-house, since it requires Gas Safe registration and specific technical knowledge that sits outside most FM teams' core skills. We already work this way with a number of facilities management companies.

This arrangement tends to work well because the FM company keeps one relationship for reporting and compliance, while the actual servicing, repairs and certification are handled by engineers who specialise in the equipment itself. If you manage catering equipment across several properties on behalf of other businesses, our facilities and property management sector page covers how that kind of arrangement typically works.

Can you help with catering equipment maintenance for launderettes that also run a café or snack bar?

Yes, where a launderette or dry cleaner also operates a small café or snack counter, we can cover both the laundry equipment and the catering equipment under one maintenance arrangement, since our engineers work across both trades. This avoids needing two separate contractors for one site.

It's a more common setup than people expect, particularly in service stations and retail parks where a launderette sits alongside a small food counter. Our launderettes and dry cleaners sector page covers the laundry side in more detail, but the practical point for maintenance is simple: one engineer visit, one invoice, one portal covering every machine on site regardless of which trade it belongs to.

How quickly can a maintenance contract be set up for a new site?

Setting up a maintenance contract starts with a site survey to establish what equipment needs covering, followed by a written quote and proposed schedule, with contract terms and any agreed response times confirmed before work begins. Timescales depend on site access and how quickly equipment details can be confirmed.

We try to make the onboarding process straightforward, particularly for businesses already juggling a refit, a change of operator, or a new site opening. Installations and larger servicing jobs can be timed around quieter periods, including school summer holidays for education sites, so the contract start date doesn't have to clash with a busy trading period.

Is university catering equipment maintained differently to a standard commercial kitchen?

University catering equipment is maintained on broadly the same principles as any commercial kitchen, but scheduling usually has to work around term dates, exam periods and conference or summer lettings, when kitchens may be used more intensively or, conversely, sit quieter than usual. Volume and variety of appliances also tend to be higher across a university estate.

Universities often run multiple kitchens across one campus, from large catering halls to smaller café units, which makes consolidated reporting across sites particularly useful. We work with schools and universities to plan bigger maintenance work and installations around holiday periods wherever possible, minimising disruption to term-time catering while still keeping certification and servicing up to date throughout the year.

FAQs

What is a CP42 certificate and why does catering equipment need one?

A CP42 is the gas safety certificate we issue annually for commercial gas catering and laundry equipment, confirming appliances have been checked by a Gas Safe registered engineer and are operating safely. It's a legal requirement for gas appliances on commercial premises and the only certificate we issue.

How long does a typical catering equipment maintenance visit take?

Visit length depends on how many appliances are covered and whether any faults need addressing on the day. A single appliance check takes far less time than a full multi-appliance kitchen service, so we agree expected timings with each customer in advance based on their equipment list.

Can maintenance visits be scheduled around our trading hours?

Yes, we plan visits around your busiest periods wherever possible, including early mornings, quieter trading windows, or school holidays for education sites. We'll discuss the best timing with you when setting up a contract so servicing doesn't disrupt service.

Do you maintain electric as well as gas catering equipment?

Yes, we maintain both gas and electric catering equipment. Our engineers are qualified to the 18th edition for electrical work as well as Gas Safe registered, so a kitchen with a mix of gas and electric appliances can be covered under one visit.

What's the difference between a Silver, Gold and Platinum contract?

The tiers reflect different levels of visit frequency, priority scheduling and contract terms, with Silver suiting lower-equipment sites and Gold or Platinum suiting busier kitchens or multi-site operators who need tighter agreed response terms and more frequent checks.

Do you offer maintenance for care home kitchens specifically?

Yes, we maintain catering equipment for care homes and healthcare sites, where meal reliability matters enormously given fixed mealtimes and vulnerable residents. Our care homes and healthcare sector page covers how we work with these sites in more detail.

Can you repair equipment that isn't on a maintenance contract with you?

Yes, we carry out catering equipment repairs even where there's no existing maintenance contract in place, though customers already on a contract often benefit from priority scheduling under their agreed SLA. Out-of-hours work is charged at a different rate, confirmed before an engineer attends.

How do I know if my kitchen needs more frequent servicing than once a year?

High usage, hard water scaling, previous repeated faults, or any gas safety concern are all signs a kitchen may need more than an annual visit. An engineer assessing your actual usage pattern on site is the best way to set the right interval.

Does Ultra Commercial Group work with restaurants directly, or only larger operators?

We work with restaurants and commercial kitchens of every size, from independent single-site restaurants through to larger multi-site groups. Our restaurants and commercial kitchens sector page covers the kind of work we typically carry out for this sector.

What should I do if my catering equipment has stopped working today?

Call us and describe the fault; our engineers can sometimes resolve simple issues over the phone, and where a visit is needed we'll agree timing and, for out-of-hours work, confirm the rate before anyone attends. We cover both emergency and routine catering equipment repairs.

Is it worth having one supplier for both laundry and catering equipment maintenance?

For sites running both, yes. One engineer team, one phone number and one portal covering catering and laundry equipment avoids managing two separate contractors and two separate sets of paperwork, which is why many of our customers use us for both from the start.

Do you provide written reports after each maintenance visit?

Yes, every maintenance visit results in a written report logged against the appliance on our online portal, covering what was checked, any work carried out, and any certificates issued or due for renewal, giving you a clear record for compliance and auditing purposes.

What happens if a part needs ordering during a repair?

If a part isn't held on the van, the engineer will identify what's needed and arrange ordering as quickly as possible, keeping you informed throughout. We service all major brands, though very old or obsolete models can occasionally take longer to source parts for.

Can a maintenance contract cover equipment from different manufacturers on the same site?

Yes, our engineers service all major catering equipment brands, including Falcon, Lincat, Hobart, Hoshizaki, Retigo, Blue Seal, Classeq and Smeg, so a kitchen with mixed brands doesn't need separate contracts or separate engineer visits for each manufacturer.

Do you provide maintenance for new equipment installed by another supplier?

Yes, we can take on maintenance for equipment supplied and installed by someone else, provided it's one of the major brands we service. An initial site survey lets us confirm what's covered and agree a sensible schedule from there.

How does consolidated invoicing work for businesses with several sites?

Consolidated invoicing brings maintenance costs across multiple sites into a single invoice rather than separate bills per location, which simplifies accounting for multi-site operators. Per-site invoicing is also available where that suits your business structure better.

If you'd like to talk through a maintenance contract for your kitchen, whether that's one site in Burscough or several spread across Lancashire, the North West and beyond, get in touch through our contact page or call 0330 107 9709, and we'll put together a plan that fits how your kitchen actually runs rather than a generic schedule. You can also read more about our commercial catering equipment supply and installation work if you're planning a refit or new site alongside your maintenance needs.