A PM (preventive maintenance) agreement is a contract between your restaurant and an equipment service company for regular, scheduled maintenance visits. Think of it as an oil change schedule for your kitchen.
How PM Agreements Work
What's Included Typically, a PM agreement covers: - Scheduled visits (quarterly is most common) - Comprehensive inspection of all covered equipment - Cleaning (condensers, coils, filters, drains) - Temperature calibration and verification - Safety checks (gas connections, electrical) - Written documentation of findings - Priority scheduling for emergency calls - Discounted labor and parts rates
What It Costs PM agreement pricing varies by equipment count and kitchen size:
| Kitchen Size | Quarterly Cost | Annual Cost |
|---|---|---|
| Small (5-10 pieces) | $200 - $350/visit | $800 - $1,400 |
| Medium (10-20 pieces) | $350 - $600/visit | $1,400 - $2,400 |
| Large (20+ pieces) | $600 - $1,000/visit | $2,400 - $4,000 |
What You Get in Return - **Fewer emergencies** — PM catches problems at the $200 stage, not the $2,000 stage - **Extended equipment life** — properly maintained equipment lasts 30-50% longer - **Lower energy costs** — clean condensers and calibrated thermostats run more efficiently - **Health code compliance** — documented maintenance satisfies inspector questions - **Priority response** — PM customers go to the front of the line for emergencies - **Predictable budgeting** — fixed quarterly cost instead of surprise repair bills
The Numbers That Matter
A restaurant with 15 pieces of commercial equipment will average 3-4 emergency service calls per year without PM. With PM, that drops to 0-1.
| Scenario | Annual Cost |
|---|---|
| No PM + 4 emergencies | $3,200 - $6,400 in repair bills |
| PM agreement + 1 emergency | $1,800 - $3,200 total |
| **Net savings with PM** | **$1,400 - $3,200/year** |
And that's before you factor in prevented inventory loss, prevented downtime, and extended equipment life.
What a PM Visit Looks Like
A technician arrives at a scheduled time (usually during off-peak hours). They spend 1-3 hours working through every piece of covered equipment with a checklist:
1. Visual inspection for wear, damage, leaks
2. Temperature readings on all refrigeration
3. Condenser coil cleaning
4. Drain clearing
5. Gasket inspection
6. Filter check/replacement
7. Gas connection check (cooking equipment)
8. Electrical connection tightening
9. Calibration verification
10. Written report with photos
You get a report documenting everything checked, anything found, and any recommendations for repair before the next visit.
When to Start
The best time is now — before something breaks. The second best time is right after something breaks and you're feeling the pain of an emergency repair bill.
Don't wait for the busy season. Equipment fails when it's working hardest — summer for refrigeration, winter for heating. Get ahead of it.
True Commercial Service offers customized PM agreements for commercial kitchens across Union County, NJ. Contact us for a free equipment assessment and PM proposal.
Related Articles
- How Often Should Equipment Be Serviced?
- The True Cost of Equipment Downtime
- Questions Before Signing a Service Contract
Looking for service? Visit our Preventive Maintenance Agreements page or schedule service today.