Every foodservice operator knows that one of the worst things they can hear an employee say is “the machine’s down!” Three simple words that weigh heavily on the day’s potential profits. Even just one piece of kitchen equipment down can cause a huge shift in what is available on your food menu. Worse yet, you risk the potential for a negative customer experience for the consumer who came in for that ONE SPECIAL menu item that you can no longer prepare with your machine down. The good news is, with proper equipment maintenance you can help prevent costly breakdowns, disgruntled patrons and lost revenue. Today we’re going to look at some pro-tips for equipment maintenance and share an easy guide for maintaining your MultiChef so you can keep your oven in top shape.