The main reason is to meet regulatory requirements. If it’s unlawful for somebody to touch a piece of equipment if they don’t have the correct accreditation, that’s why you need a specialist catering engineer there to look at it.
The other critical reason to have a catering engineer on-site is that they can risk assess every situation and maximise safety within a kitchen environment. For example, if a catering engineer decides the operator isn’t stripping down a slicer in the safest way, they will point this out and put steps in place to minimise risk.
What does a catering engineer do besides what you just mentioned?
A catering engineer is responsible for a variety of areas.
Some of the typical jobs they carry out include planned preventative maintenance (PPM), a standard annual service, and any repairs that may be required. As I always say, a catering engineer is only as good as their last repair or PPM visit!
The benefits of these services include less downtime, lower potential repair costs, extended equipment lifespan, and enhanced efficiency.
If they’re a gas engineer, then they must have the Core Commercial Catering Appliances 1 (COMCAT1) accreditation at an absolute minimum.
Most catering engineers are fully qualified electricians as well.
I have come across one rare case where a catering engineer is fully qualified in gas, electric, and fridge. As you can imagine, he’s got an almost godlike status in the commercial catering industry! We’re lucky to work with him.
An important point to make is that there’s a big, big difference between a standard engineer and somebody I would classify as a catering engineer.
All interview questions and images courtesy of ENSE UK