Regular cleaning and maintenance of your commercial kitchen equipment, whether scheduled daily, monthly, or yearly, considerably increases its life. It also eliminates oil accumulation, making cleaning and sanitizing the kitchen simpler on a daily basis. If you’re unsure where to begin with a commercial kitchen maintenance checklist, Appliancerepairexpert.ca has some tips.
Refrigerators and freezers
In the refrigerators and other refrigeration rooms, no food is prepared. As a result, cleaning these places is usually rather simple. Only maintenance and ensuring that the equipment keeps the food cold are the key tasks here. The following items are included in the equipment’s maintenance:
- Adjust the thermostats to the desired temperatures.
- Remove any excess ice or moisture.
- Make sure to oil the hinges and clean the gaskets on a regular basis.
- Check the level of refrigerant and replenish to the required amount.
- Examine the electrical wiring and connections and make any required repairs.
Ranges and ovens
Ovens and ranges allow you to provide wonderful food to your customers, but improperly maintained equipment might impede this and constitute a safety risk. Ensure that your cooktops and ovens are in good operating order:
- Make sure the burners are cleaned on a regular basis.
- Standing on the oven doors is not recommended.
- Inspect the burners for cracks on a regular basis.
- Make sure the oven doors are securely shut.
- Check the grease lines for leaks and make sure they’re draining properly.
- Air filters should be removed, cleaned, and replaced as needed.
Dishwashers and sinks
Keeping a clean and tidy kitchen necessitates keeping the spaces where you wash and sterilize your dishes and cookware in good shape. So, whether you hand-wash your restaurant dishes or put them through commercial-grade dishwashers, it’s critical to keep these systems in good working order. The following are some maintenance suggestions for these machines:
- Inspect the dish racks for dents and chips.
- If you’re utilizing commercial dishwashers, teach your personnel to rinse food scraps and dirt off dishes before loading them into the machines. This will aid in the prevention of blockage.
- Inspect the water in the tank, clean it, and replace it on a regular basis.
- Always double-check the liquid levels, including detergents and rinse aids.
In any professional kitchen, a gas or electric fryer is a must-have item. Fryers, more than any other piece of equipment, have a direct and noticeable impact on food quality. As a result, if your fryers aren’t well-maintained, the quality of your meals will suffer. Consider the following maintenance checklist to avoid client complaints:
- Clean the filthy oil on a regular basis.
- Check for gas leaks in the fryer and make sure all probes are clean.
- Make that the combustion fans are running correctly and that any broken probes are replaced right away.
Area for food preparation
Although it’s critical to keep your commercial kitchen equipment clean and well-maintained, it doesn’t imply the food preparation spaces should be overlooked. As a result, you must keep your counters and floors clean at all times by:
- Vacuuming and washing rugs
- Countertops and tables need to be disinfected.
- Floors should be mopped, dusted, and vacuumed.
The major purpose of creating a restaurant kitchen maintenance checklist should be to make this space more accessible to all staff while also ensuring that the food prepared is of the greatest quality. The suggestions above should help you get started on your way to a better organized and functioning restaurant kitchen.