Hot-side maintenance
Appropriate checks and maintenance for the commercial cooking equipment in your kitchen.
- Equipment-specific inspections
- Relevant operating checks
- Attention to equipment condition
PLANNED MAINTENANCE
Give your equipment regular attention.
A practical maintenance plan starts with your equipment, how it’s used, and what it needs. CLE helps address buildup, check operation, and identify developing issues.
HOT • COLD • ICE
Maintenance that fits your operation.
Refrigeration maintenance
Regular attention for your walk-ins, reach-ins, coolers, and commercial freezers.
- Refrigeration coil cleaning
- Temperature checks
- Door hardware and gasket checks
Ice-machine cleaning
Cleaning, descaling, and maintenance based on your machine and operating conditions.
- Address buildup and scale
- Equipment-specific service
- Review cleaning intervals
How often should an ice machine be cleaned?
The right interval depends on the equipment, manufacturer guidance, usage, and water conditions. Around six months may suit some customers; your machine may need a different schedule. Ask about a maintenance schedule for your equipment.
START WITH WHAT YOU HAVE
Let’s plan the next visit.
Tell us the equipment types, number of units or locations, and the maintenance you need. We’ll discuss your operation and scheduling with you.
Ask About MaintenanceHOT • COLD • ICE
Let’s get your equipment sorted.
Commercial service in Lorain & Cuyahoga counties.
Call 440-787-3064
Monday–Friday · 7:30 a.m.–4:30 p.m.