Foodservice Equipment & Supplies


Foodservice Equipment & Supplies magazines is an industry resource connecting foodservice operators, equipment and supplies manufacturers and dealers, and facility design consultants.

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17 Saves on service time. Thanks to HMI technology, there is a marked difference from the "olden days" when service agents like Cook had to manually search for gauges and malfunctioning parts or even break apart equipment and tinker with it just to diagnose a problem. And, by "olden days," Cook's referring to just a few years ago. Now, with the interface, a service agent can go right to the touch screen, press a few buttons, and see what's working and what's not. Cook is not exaggerating when he says this has saved him up to two hours or more on diagnosis alone while on a site visit. "I can figure out the problem within minutes using the technology," Cook says. This is just the start of a new technology that can not only save the operator on training and service costs but could also potentially revolutionize the role of the service agent and how the industry thinks about preventative maintenance. Perhaps we're closer to a "smarter" kitchen than we think. Stops problems before they get bigger. Because of its ability to warn of potentially bigger problems, the alert function represents one of the most helpful aspects of the HMI. Just like an office printer, a warewasher or even a pulper or disposer affixed with the technology will shut down automatically and send an alert about a jam before a stray fork or other foreign object gets further caught in the entrails of the machine. "The touch screen is the first line of defense before a bigger problem happens," Cook says. "Without it, the machine might continue to run with a jam or pressure problem and cause further damage." This information also speeds up a service call. The operator could potentially try to fix the problem first before alerting the agent about the problem. From a maintenance perspective, this feature will indicate what parts might need fixing or replacing in advance of a service call. This helps service agents know what tools to bring with them on a call to ensure a quick fix and minimize downtime, saving countless dollars on extensive service repairs. Encourages regular maintenance. The same alert system can also help operators better care for the equipment and follow planned maintenance protocol. Warewashers with the HMI technology will temporarily shut down the machine and send alerts to change the water or warn ahead of time when the water might eventually need to be changed. "Throughout the day and weeks after the initial training, the chefs and foodservice directors can rely on this technology to perform their own preventative maintenance without having to pay me to continuously come out on a call," Cook says. "It's a catch-22 for me because that's partially how we make a living as service agents, but ultimately, the happier they are, the more they will be able to work with service agents on other needs like new installations and replacements." 3 4 5 Using predictive analytics with Champion Dishmachines allows operators to maximize up- time and minimize downtime.

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