How to prepare restaurant equipments for Phase 1 of the de-escalation

Bars and restaurants open their terraces at 50% capacity as they attempt to kick start business after almost two months at a stand still, while ensuring that their equipment is in full working order and guaranteeing the safety of their employees and customers

Here at Fagor Professional, our focus is on supporting those in the hotel and restaurant industry as they prepare to reopen their doors to the public this Monday, 11 May, as Phase 1 of the de-escalation of the nationwide lockdown comes into effect in the provinces that have met the criteria to relax the restrictions.

Cooking equipment, convection ovens, dishwashers and refrigerators are just some of the equipment used in the hotel and restaurant industry which will be switched on for the first time in almost two months. In order to help professionals in this sector, we have published essential advice on how to properly turn on equipment and we offer our aftersales service to our clients in order to guarantee that transition and reopening to the public is done with all guarantees.

“The restaurant and catering sector has faced unparalleled circumstances and, after two months at a stand still, they can finally reopen their business. From us here at Fagor Professional, we want our clients tackle Phase 1 of the de-escalation with the reassurance that their equipment is in full working order and that safety levels are guaranteed, so we’ve published a complete and comprehensive guide for reactivating, maintaining, disinfecting and caring for their equipment, ensuring they are fully protected as they return to work,” states Mario López, Director General of Fagor Professional.