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E2
Markets Served :
- Restaurants
- Hotels
- Hospitals
- Nursing Homes and Long-Term Care Facilities
- Contract Feeders
- Education
- Supermarkets
- Convenience
- Stores
E2 provides around-the-clock parts and service for commercial
cooking, refrigeration and warewashing equipment. A “one-stopshop” for on-demand
fast fix repairs and scheduled preventative maintenance, we set ourselves apart
by providing service and parts on a nationwide basis for all major brands of commercial
kitchen equipment. This extensive network allows customers to consolidate the number
of service providers they deal with, resulting in more consistent, reliable service.
We can proactively assist customers in preventing problems before they occur by
providing regular consultation through a customized preventative maintenance plan
and schedule. This not only extends equipment life, but helps reduce energy consumption
and eliminates unnecessary food waste.
Services Provided
Repair, parts replacement and customized maintenance for commercial food equipment,
including:
- Fryer
- Steam equipment
- Ovens and conveyor ovens
- Ranges
- Dishwashers
- Steamers
- Grills
- Kettles
- Skillets
- Food warmers
- Filter machines
- Refrigerators and freezers
- Ice machines
Strengths
The largest parts inventory in the United States; network of experienced service
technicians with extensive training in all aspects of kitchen equipment repair.
Markets & Needs Served
Downtime due to equipment failure can be paralyzing and costly, so foodservice operations
use a broad range of highly sophisticated commercial food preparation and storage
equipment. It’s also vital that equipment be well maintained so food cooks to accurate
time and temperature standards.
To keep busy kitchens running smoothly, fast access to the right parts is imperative.
Equipment Care stocks more food equipment parts than any other independent distributor
in the world, and each service vehicle carries its own parts supply.
More than 400 kitchen equipment manufacturers leverage our expertise and nationwide
reach by designating Ecolab as their factory-authorized warranty service provider.
These partnerships allow us to build solid relationships with customers during the
warranty period — generally continued once the warranty expires. Being an authorized
warranty provider in a geographic market also makes us the manufacturer’s factory-authorized
parts distributor in that area.
Finally, we offer customers individualized overviews of their spending, equipment
and service performance with our UNIT-TRAX™ reporting — giving part-by-part and
unit-by-unit price breakdowns. The web-based system analyzes and reports on all
equipment repairs and maintenance performed at a single location, as well as throughout
a nationwide chain. From nuts and bolts for an ice machine to refrigerator installs,
UNIT-TRAX captures and stores every dollar a customer spends and provides a full
history of equipment performance, which can help lead to smarter business decisions
and greater efficiency.
Sustainable Solutions
Equipment Care technicians proactively assist customers by helping them avoid costly
downtime, protect their equipment investments and help minimize environmental impact.
By providing regular consultation through a customized preventative maintenance
plan and schedule, problems can be prevented before they occur. This can also extend
equipment life, help reduce energy consumption and eliminate unnecessary food waste.
KITCHEN ENERGY FACTOIDS
- Restaurants use more energy in the kitchen than in the rest of the building
- Energystar.gov estimates that more energy-efficient kitchen equipment can save as
much as $500 a year
- U.S. Environmental Protection Agency experts estimate that if a foodservice operation
cuts its energy costs by just 20 percent, profits could increase by 30 percent or
more
Sustainable Solutions
In addition, our UNIT-TRAX monthly reporting system — which helps reduce labor costs
and extend equipment life — is especially beneficial for chain customers as it continuously
analyzes the condition, cost and efficiency of kitchen equipment on a corporate-wide
basis by monitoring three key areas:
- Spending performance
- Equipment performance
- Equipment performance
The detailed reports enable customers to pinpoint trouble spots, understand what’s
working right and see a comprehensive view of service history so they can make them
an integral part of their equipment management strategy. The payoff is greater efficiency,
longer-lasting equipment and increased profitability throughout an entire restaurant
chain. Quite simply, equipment that operates more efficiently requires less energy,
which is good for the environment
Innovation & Support
We boast a nationwide parts distribution network with warehouse locations across
the country. About a third of Equipment Care’s business is generated by sales of
replacement parts directly to service companies or customers that employ their own
in-house maintenance staff.
Technicians are dispatched using Global Positioning System (GPS) technology, resulting
in first-time fix rates that beat industry standards. If technicians need access
to unique parts, they can be tracked down via a state-of-the-art computer system
and shipped immediately through our extensive parts network. Parts experts and a
Technical Assistance Group also act as resources for technicians in the field providing
quality control standards.
Superior Service
Rapid response time and broad depth of expertise are key benefits of Ecolab’s service.
This varied expertise differentiates us from local and regional providers, whose
service is limited by equipment specialty. Technicians must possess a thorough base
knowledge regarding electricity, gas, heating and cooling — and many have more than
10 years of field experience.
To keep customers’ operations running smoothly, technicians are on call 24 hours
a day, seven days a week. They are extensively trained on a full array of equipment
including: fryers, steamers, ovens, ranges, conveyor ovens, dishwashers, steam tables,
grills, kettles, skillets, food warmers, filter machines, refrigerators, freezers
and ice machines.
Our technicians receive ongoing technical instruction from equipment manufacturers
and Ecolab’s own state-of-the-art training facility in St. Paul, Minn. Technicians
are also certified through the Commercial Food Equipment Service Association (CFESA).
An Equipment Care Customer Call
Service calls are a blend of on-demand fast fix repairs and regularly scheduled
preventative maintenance service. To ensure we deliver a high, first-time fix rate,
our centralized national support center receives all incoming calls and schedules
service based on the type of repair required, the service technician’s certification
and his or her geography. In addition, all service vehicles are stocked with commonly
needed parts and repair tools so technicians are prepared for anything — from calibrating
a thermostat on a refrigerator and rewiring a dishmachine control panel to completely
rebuilding a fryer. Our goal is to respond quickly and fix it right the first time
to ensure we get our customers up and running as efficiently as possible.
Dispatchers use Global Positioning System (GPS) tracking to ensure the closest available
technician is sent to the next customer in need of service. This prompt, personal
service consistent across the United States is what sets Ecolab apart, as well as
our consultation and equipment history reporting and extensive national parts network
supporting all major equipment brands.
To make the most of the service call, our specialists go over past service reports
before they ever visit a customer, reviewing product use data, customer project
initiatives and current action plans. They ensure their vehicles are stocked with
the necessary supplies to perform service, such as test kits, parts and tools.
At the beginning of a regular preventative maintenance call, the technician first
meets with the kitchen manager to discuss any immediate concerns. The technician
then evaluates all equipment to ensure smooth, efficient operation. This includes
inspecting electrical components, calibrating thermostats, testing safety valves,
and more. Steam cookers, for example, are cleaned to reduce scale buildup and corrosion
that could waste energy and shorten the life of the equipment.
Throughout the customer call, the technician serves as a resource for the kitchen
staff, addressing any questions they may have or training them on, for instance,
product and equipment usage. All completed work is documented on a report and is
guaranteed to meet local codes and operate according to manufacturer specifications.
The specialist also makes note of observations and recommendations for improved
efficiency.
At the end of the call, the technician checks in again with the manager to review
the service report, noting any areas for efficiency improvement and maintenance
and/or repairs completed. Before leaving, the specialist addresses any questions
and concerns the manager may have. Then it’s on to the next call.
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