If you want to keep your commercial kitchen running smoothly, maintenance is key. With a few simple general tips and some specific maintenance routines for your cooling, cleaning and cooking equipment, you’ll keep your kitchen running like clockwork.
Read the manual
Before you start to clean and care for your equipment, read the manual. Each appliance will have its own maintenance requirements that you’ll need to be aware of – that way you can get the best out of your equipment and help to prevent any accidents.
Keep on top of repairs
If any of your appliances have started making a strange sound, chances are there’s a fault that needs fixing. Staying on top of repairs is the best way to keep your equipment running at full capacity. Make sure any repairs are done by a qualified professional.
Clean it up
Over time grease, grime and food particles can build up in appliances like commercial dishwashers. This, in turn, can cause your equipment to fail unless you keep on top of cleaning and sanitising your equipment with a regular maintenance routine. You should also ensure that portable equipment is stored securely on Longspan Shelving that will ensure that they are not damaged through accidental knocks and drops and also helps to keep them clean and away from drips.
To keep your kitchen and all its appliances running at optimum performance, you need to plan a proper programme of scheduled maintenance. Having your equipment overseen by the professionals is the smart way to minimise unnecessary downtime while your appliances are given a thorough check.
Keeping your appliances running smoothly makes sense for customer satisfaction and the reputation of your restaurant. After all, how can you build a great experience when your kitchen has to close after a vital piece of equipment breaks down?
When dealing with cooling and freezing equipment, make sure air filters are kept as clean and grease free as possible and make sure door seals are tight and well fitting with no cracks or splits. Fryers should be thoroughly boiled clean once a week and extractor fans cleaned and filters replaced. Every part of your range or griddle should be thoroughly cleaned down after every use.
Follow these simple maintenance tips and you’ll prevent malfunctions and breakdowns in your commercial kitchen. That should build your reputation as the best place in town.