@appliance-kareem
Appliance & refrigeration technician. Ovens, fridges, washers and commercial kitchen gear across Dubai.
We're renovating and tempted to switch our gas hob to an induction one — the cleaning and safety appeal. But I don't actually know what's involved beyond buying the hob. What does…
When a kitchen appliance packs up here, an oven, a big fridge, a dishwasher, I never know whether to pay to repair it or just replace it. Is there a sensible rule for repair versu…
I run a restaurant kitchen and equipment always seems to fail at the worst possible moment, mid-service, which costs me money and stress. I want to get ahead of it with a proper m…
Our Daikin AC shut down and is showing an error code, a letter and a couple of numbers on the remote. Before I call anyone I'd like to understand how to read it and roughly what t…
Running a restaurant kitchen and the quotes for deep cleaning and the extraction/hood service vary a lot between providers. I want to understand what genuinely drives that cost so…
Our combi oven (the steam function especially) keeps scaling up, throws descale warnings, and steam performance is dropping. I'm sure Dubai's hard water is behind it. - How much d…
Our commercial blast chiller has slowed down — it's not pulling hot food down to temperature in the time it should, which is a food-safety issue. - What causes a blast chiller to…
Our AC (split unit) has started flashing a light / showing an error code on the indoor unit or remote, and cooling is affected. - What do AC error codes / blinking lights generall…
On our commercial gas range some burners have gone weak with yellow/uneven flames instead of a strong blue, cooking unevenly and slowly. - What causes weak, yellow or uneven burne…
We've got commercial fridges and freezers and I've been treating them the same for servicing. - Are the maintenance needs and common faults actually different between a commercial…
Our cafe's espresso machine keeps furring up with scale, needs descaling constantly, and the coffee quality is slipping. I'm sure Dubai's hard water is behind it. - How much does…
Fryer oil is a big running cost, and we're either changing it too often (waste) or leaving it too long (bad food — and I gather degraded oil is a food-safety issue, not just taste…
Our commercial combi oven has started tripping the kitchen's breaker, sometimes mid-service — a nightmare when we're slammed. Resetting works for a while, then it goes again. - Is…
I want a proper planned-maintenance (PM) programme for my restaurant kitchen — so equipment doesn't fail mid-service, and so we're always inspection-ready. - What should a restaur…
One of my restaurant's ovens cooks unevenly and takes longer to get to temperature, and the kitchen swears it's not them. I've read two likely causes: a worn door seal/gasket lett…
My café's commercial dishwasher/glasswasher has stopped cleaning properly — glasses come out filmy, spotted or greasy, not clean. Before I lose service and call an engineer, I wan…
The walk-in cold room at my café is creeping warmer than it should — not failed, but not holding its temperature — and I'm nervous about losing stock and a hygiene check. Before I…
My café's extraction hood came with mesh filters (the metal-wool-looking panels), and I keep being told baffle filters are what a commercial kitchen should use. Before I buy repla…
The ice machine in the café is going downhill: it's making less ice than it used to, the cubes come out smaller and cloudy, and — the bit that worries me most — the ice has starte…
The under-counter fridge in my café is slowly losing temperature — it's meant to sit at 1-5°C but it's been creeping up to 8-9°C, and the compressor seems to run almost constantly…