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This guide covers issues with store equipment and cleaning, with items to check for each symptom and equipment type. It is not a procedure manual for disassembling or inspecting equipment. For matters requiring safety measures or specialist qualifications, consult the store or facility manager or a qualified specialist.
BEFORE CONSULTATION / 01
You can start a consultation even if you don’t know the equipment name. Just tell us the store location, the issue you’ve noticed, and when it began. If we need the model number, photos, or facility plans, we’ll let you know after hearing more about the situation.
The information presented covers general items to check. We will provide details on whether specific work is possible, its cost, schedule, and scope after confirming the equipment and store conditions, as well as the contract and facility requirements.
EQUIPMENT INDEX / 14
Enter symptoms or equipment names to narrow down the relevant guidance.
14 GUIDES
The inspection methods for store air-conditioning systems, such as ceiling cassette, built-in, ceiling-suspended, and floor-standing units, vary depending on the model and installation conditions. We will ask about symptoms such as odors, poor performance, and water leaks, then explain which issues can be checked through cleaning and which require inspection or repair.
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Drainage passes through multiple points, including sinks, drain openings, floor drains, U-shaped drains, and grease traps. Rather than identifying the cause based only on where symptoms occur, we check their extent and any previous measures taken, then clarify whether to consult about store equipment, building equipment, or both.
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Changes in exhaust fan noise or airflow may be related not only to dirt, but also to the belt, motor, filter, duct, or air supply conditions. We won’t open equipment while it is running. We’ll ask about the symptoms and installation conditions to determine whether cleaning or equipment inspection and repair may be needed.
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If odors return, grease or residue builds up, or drainage slows after cleaning, we check not only inside the tank but also the drains, floor drains, and surrounding areas. We distinguish routine management from specialist work and define the scope based on the layout, symptoms, and cleaning history.
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Range hoods, filters, ducts, and exhaust fans are different parts of the exhaust path that carries oil smoke. We check conditions such as smoke, odors, and dripping oil, as well as access panels and duct routing, and clarify the scope of cleaning and equipment inspection.
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What to check for slippery kitchen floors or oil films depends on the condition, including the flooring material, detergent residue, and slime on drains or gratings. Prioritize making hazardous areas safe, and distinguish between changes to routine cleaning and consultations about professional cleaning or repairs.
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Range hoods have various areas that may need cleaning, depending on their design and model, including grease filters, the inside of the hood, fans, and grease trays. We’ll ask about grease dripping and changes in suction, then explain the options for hood cleaning separately from consultations about ducts and fans.
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Dirt and odors in a store restroom may involve multiple areas, including toilet bowls, urinals, sinks, floors, exhaust fans, and around doors. We ask about where the dirt is and the cleaning history, then organize what falls under routine cleaning, specialist work, and equipment checks.
View the items to confirm ↗The areas to check vary depending on the equipment setup and may include the roaster unit, grill grates, grease tray, overhead hood, downdraft duct, and exhaust fan. We’ll ask about the condition of each seating area, cleaning history, and exhaust method, then identify the areas to be serviced and provide guidance.
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We outline everyday maintenance items that are easy to notice at a store, such as the tracks, bottom bar, area beneath the shutter, nearby items, and grease or dust. We explain the difference between the scope of cleaning consultations and statutory fire protection equipment inspections, operation checks, and repairs.
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For issues or replacements involving kitchen equipment such as refrigerators, ice makers, dishwashers, fryers, and combi ovens, it is necessary to check not only the equipment itself but also the power supply, gas, water supply and drainage, exhaust, and access conditions for delivery. We will clarify your needs and constraints and explain what we can discuss.
View the items to confirm ↗When reviewing the workload involved in serving and clearing dishes, consider not only the robot’s functions but also the seating layout, aisle width, flooring, steps, kitchen exit, charging location, and staff movements. We first clarify the store’s operating conditions and explain whom to consult and what to check.
View the items to confirm ↗When considering automation for stir-frying, plating, reheating, and other tasks, operations should be planned around not only the menu items and cooking volumes involved, but also the installation space, power, water supply and drainage, exhaust, daily cleaning, maintenance, and staff training.
View the items to confirm ↗Use details such as nameplates, manufacturing dates, manufacturers, and inspection records for transformers and high-voltage capacitors to gather information that can help determine whether they may contain PCB. Older equipment does not necessarily contain PCB; the equipment must be inspected and a specialist consulted.
View the items to confirm ↗No matching information was found. Try a different equipment name or symptom.
SAFETY / 02
Store staff should not independently dismantle or operate electrical, gas, rotating, elevated, or high-voltage receiving equipment. Follow the facility’s management procedures and consult the relevant specialist as needed.
Cleaning, inspections, repairs, and equipment installation are different types of work. Before requesting an estimate or signing a contract, confirm the areas covered, who will perform the work, what is included, and what is excluded.
From Inquiry to Work CompletionNEXT / CONSULTATION
We ask about the store's situation and any symptoms of concern, then explain what information is needed for our assessment.
