Maintenance and up-keep of equipment make up a large segment of our work and ABS is committed to providing the highest quality service to our customers. We are involved in various maintenance contracts with businesses in every part of Ireland. Our customers include, Frigoglass, Coca-Cola Hellenic, McDonalds, KFC, BurgerKing, Manitowoc, Java Republic, Polar Krush, Frankie, Air Products and SDMS. We offer a 24/7 service for our clients using our dedicated and highly trained workforce.
Realising that our customers require a completely hassle free solution to their installation requirements, ABS carry out a complete and comprehensive installation program. This includes design and site layout, first and second fixing, equipment delivery, installation, commissioning and full training. Our hands on approach to training, ensures that all our customers staff, have the highest level of understanding of the new installation, which optimises productivity.
Refurbishment services relate to the repair and face-lift of an ICM, through performing specific operations and using original spare parts, in order to extend the life span of an ICM. ABS technicians have long and extensive experience and can propose and implement a suitable Refurbishment solution to fulfil your requirements. This is undertaken at our refurbishment centre in Omagh.
Based on the specific operations needed to be carried out on the units, there are two types of Refurbishment Services levels
High Quality Maintenance is a key priority at ABS. Using our technical knowledge we can ensure that high standards of maintenance can be achieved.
Our engineers are highly trained and have the skills to perform high quality maintenance checks on all equipment associated with ABS. Our aim is-
Since cleaning and sanitizing may be the most important aspects of a sanitation program, sufficient time should be given to outline proper procedures and parameters. ABS have procedures for all beverage-product contact surfaces (equipment, utensils, etc.)
Cleaning frequency must be clearly defined for each process line. The type of cleaning required must also be identified.
The objective of cleaning and sanitizing food contact surfaces is to remove food (nutrients) that bacteria need to grow, and to kill those bacteria that are present. It is important that the clean, sanitized equipment and surfaces drain dry and are stored dry so as to prevent bacteria growth.
Cleaning/sanitizing procedures must be evaluated for adequacy through evaluation and inspection procedures. Adherence to prescribed written procedures (inspection, swab testing, direct observation of personnel) should be continuously monitored, and records maintained to evaluate long-term compliance.
The correct order of events for cleaning/sanitizing of food product contact surfaces is as follows:
Our 24 hour, 7 day reactive breakdown service guarantees our team of qualified engineers are always available when needed. As each customers' requirements are unique, we can provide a tailored reactive service package to meet your specific needs. Forest UK strives to provide a service which surpasses your expectations, therefore your required specification will be our accepted minimum.
Our team of directly employed, qualified and experienced Service Engineers operate from modern, comprehensively stocked vehicles. Our engineers are fully trained and equipped with the latest diagnostic equipment and are constantly updated with the latest information and training. If required, Forest UK can respond to your requirements anywhere within the United Kingdom.
To ensure service calls are attended quickly and efficiently, it is imperative that our engineers can be contacted immediately. Therefore, each vehicle is fitted with NAVMAN tracking systems and mobile communication equipment, which also extends our technical support capability to site level.
Our highly skilled Service Engineers, combined with our fully equipped workshop, stores and technical support facilities enable us to provide the highest standard of service at a competitive schedule of rates designed to meet your specific requirements.
From fermentation through to distribution, carbon dioxide (CO2) is one of the most common hazards to health in wineries, breweries, cellars and drinks outlets.
Long term exposure to as little 0.5% volume CO2 represents a toxic health hazard and concentrations greater than 10% volume can lead to death. CO2 is also now recognized to potentially pose a health hazard to workers in commercial kitchens and educational facilities.
CellarSafe has been specifically designed to warn personnel of these hazards and where there is also a risk of oxygen depletion, for example when nitrogen is used to aid in the dispensing of beers, it can also be specified with an oxygen sensor. The CellarSafe main unit, complete with local level and alarm indication, is located in the area being monitored whilst repeater units show fault, power and alarm status to warn personnel at entrances to the monitored zone. Two relays in the main unit provide the ability to drive ventilation control.
Graphics & Design
Whether you want to change the image of your Cold Drink Equipment in the marketplace; introduce, advertise and promote a new brand; completely upgrade your ICMs; conform to environmental regulations; or upgrade instead of dispose of your assets for financial reasons, ABS has the right solution for your needs with its Rebranding and Refurbishment services.
Rebranding services are considered to be services that will support the changing of the branding of an ICM. This can be performed in the marketplace through a campaign, in warehouses, or even in Frigoglass refurbishment centres.