- 24-Hour Emergency Support
- 0800 952 0081
- info@millenniumrac.co.uk
- North Shields, North East
We supply, install, service and repair commercial catering equipment for kitchens across the North East — restaurants, pubs, hotels, hospitals, local authorities and contract caterers.
A commercial kitchen has little tolerance for downtime. If a dishwasher or a fryer stops during service, the problem is immediate and visible to customers. We keep equipment maintained so that happens less often, and attend when it does.
Warewashing — commercial dishwashers and glasswashers.
Cooking equipment — ranges, deep-fat fryers and associated extraction.
Refrigerated storage — catering freezers, chest freezers, under-counter cabinets and prep counters.
Bar equipment — bottle coolers, beer fridges and cellar cooling.
Ice machines for bars, restaurants and healthcare settings.
We offer annual maintenance contracts covering planned visits, which keeps equipment running efficiently and reduces the chance of a major breakdown during service.
Specifying kitchen equipment is mostly about matching it to how the kitchen actually runs — covers per service, the shape of the peak, who is operating it and what the space and services will support. A machine that is right on paper and wrong for your Friday night is the wrong machine.
We survey, specify and quote in writing, covering the equipment, the installation and what it needs from your gas, electrical, water and drainage services before anything is ordered.
Installation is planned around service. A kitchen cannot usually stop trading for a week, so work is scheduled around covers and deliveries, and equipment is commissioned and demonstrated to the people who will actually use it rather than left with a manual on top of it.
We also fit into wider projects — working alongside contractors and consultants on refits where the kitchen is one element of a larger programme.
Commercial kitchen equipment lives a hard life: heat, grease, water, and constant use by people working at speed. Things wear out on a schedule, and the schedule is faster than most owners expect.
Planned maintenance covers the predictable items before they fail — descaling, seals and gaskets, filters, thermostats and controls, and the cleaning that keeps refrigerated equipment from working against a fouled condenser. It also produces a written record of what was checked and what will need attention next.
Repairs are the other half. When something fails mid-service the practical questions are what has broken, whether the part is available, and how long it will take — and whether the repair is actually worth doing at all. We will give you a straight view on that, including when the answer is that the item should be replaced rather than fixed again.
More on planned servicing and maintenance, or emergency repairs if something has already gone down.
Extraction is part of the same job as the cooking equipment, not an afterthought to it. A canopy pulls a great deal of air out of the building, and that air has to be replaced from somewhere. Where it is replaced by untreated outside air, the kitchen and often the dining room get a cold draught in winter while the heating works harder to compensate.
Heat recovery ventilation solves that by taking heat out of the air on its way out and putting it into the fresh air coming in. We installed exactly that for a busy bar and restaurant — read the project.
The question comes up constantly and rarely has an automatic answer. Age matters less than parts availability: if a control board is obsolete and the only source is a reconditioned unit with no warranty, you are not choosing between repair and replacement so much as between replacing now and replacing shortly, having spent money in between.
How critical the item is matters too. A marginal repair on a backup item is reasonable; the same repair on the only combi oven in a busy kitchen is a gamble with your trading. We have set out how we think about it in repair or replace? deciding on commercial catering equipment.
Tell us what equipment you run and how your kitchen operates, and we will come back with practical options and a written quotation.
