They are always readily available, waiting in the aisles of superstores. But once they are out of the box, they’re all the same - cheap vacuums with brittle plastic parts. In spite of their short lifespans, unwieldy design, and virtually un-repairable construction, these vacuums fly off the shelves, netting huge profits for manufacturers, as facilities must replace whole fleets every year.
Facility managers may believe they are saving money by opting for a lesser expense, but in reality it is hugely expensive to opt for a low quality machine that has to be replaced every one to two years when a quality machine can withstand five to 15 years of daily use, even in a demanding restaurant environment.
Durable by Design
In the rough and tumble restaurant industry, it’s important that a vacuum can withstand a trip down the stairs (or two). Many facilities have almost as big a fleet awaiting repairs as they do out in the field cleaning. Don’t let this happen to you. Before purchasing, look for these signs that a vacuum will work for the long term.
- Few Moving Parts - A quality vacuum will have few moving parts to wear out or break down. Without belts, beater bars, or brushes, backpack vacuums have a natural edge over uprights. While uprights have many major components that may require repair, backpack and canister vacuums have only a few.
- Easy Replacements and Repairs - Before purchasing, make sure parts will be easy to obtain and replace, then keep spare parts on hand to reduce equipment down time.
- Multi-Year Warranty - Look for a company that shows confidence in their design with a multi-year warranty on parts, labor and motor.
- User Reviews Online - Don’t take a manufacturer’s word for it, look for user feedback on a vacuum’s longevity and performance on the job.