Boiler Servicing and Maintenance in Catering

Care & Prevention

Why Boiler Hire Contingency Planning in the Catering Industry is Vital


British eateries use hot water for countless purposes. A reliable and sufficient hot water supply is essential for washing hands, worktops, floors… when generally cleaning the premises, which can involve a multitude of tasks. But at so many eateries, the boiler can be old or of poor quality, and therefore prone to breaking down; meaning the hot water supply is suddenly interrupted.

Whilst no statistics are available, it is also highly likely that given the recent austerity years, catering establishments will have been less inclined to update their boiler and have adapted a ‘make do and mend’ approach, which could also result in more boiler breakdowns.

This is where the option to hire a temporary boiler from a specialist boiler hire company can prove invaluable.

British Hospitality and Catering – some key facts

According to BHA (British Hospitality Association) statistics and Unilever Food Solutions, the total number of people employed in the British Hospitality Industry is 2.76m. The Industry directly employs 2.4m people and contributes over £46bn in wages and profits to local economies every year.

The most visited types of eateries in Britain are:

  • Quick service restaurants
  • Italian/Pizza restaurants
  • Coffee/Sandwich shops
  • Indian restaurants, and
  • Pubs

The most popular dishes are:

  • Chinese
  • Indian/Curry
  • Pizza/Pasta/Lasagna, and
  • Traditional – pie & chips, cod & chips

Many restaurants in Britain are also part of hotels. There may only be one boiler on site, which is expected to provide a reliable source of hot water to all areas of the premises.

Reputations can be damaged

Boiler Servicing and Maintenance in CateringWhen a popular Derbyshire hotel (with restaurant) suffered a major boiler malfunction in July 2010, disgruntled guests highlighted in online reviews how much their stay was blighted by the problem.

Water from the en-suite taps and showers was stone cold, causing discomfort for the guests, preventing them from properly relaxing, and leaving them concerned about the lack of provision to guard against the problems caused by poor hygiene.

This is just one example, but it is a typical example of how a business’s reputation can be seriously threatened by a boiler failure.
It is not surprising, then, that the option to rent a boiler from a good boiler rental company is often described by catering and hospitality professionals as a ‘godsend’. It can also be the solution to maintaining hot water provision when a permanent on-site boiler is being serviced.

Always think ahead

Boiler leasing in the UK is quick, affordable and hassle-free. A specialist can deliver the right temporary boiler (and associated equipment) and have it up-and-running on site in a matter of hours. In an emergency the key to being able to rely on a speedy response from a boiler hire specialist that offers a 24/7, all-year-round service is to have already formulated a contingency plan with them.

Contingency plans – what is involved

When supplying provisional boilers to different catering and hospitality establishments, the two main challenges a boiler expert will face are:

  • Assessing the client’s exact requirements
  • Getting into the site quickly

These challenges can be easily overcome by the specialist performing a survey at the site, ideally during a quiet trading period. It is always a great help to them if the proprietor has key details at hand on the day, e.g. required temperatures and water pressure for the different areas of the establishment. This will make the survey as site-specific as possible.

It is about enjoying peace of mind

With contingencies in place, proprietors can remain calm, safe in the knowledge that if ‘the unthinkable’ happens, and there is a fixed boiler system failure at any time, a good boiler hire company is always only a phone call away. They will have well-stocked depots strategically positioned across the country, meaning response times will always be fast.

‘Down time’ will be minimised, to ensure any possible dents to restaurant profits also are!

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