1. Stick to basics and keep it clean
From a health and safety perspective alone, your kitchen should be wiped down daily. By introducing a cleaning schedule, you can keep a track of when your equipment has been cleaned. Make sure you and your staff know how to look after and clean each piece of equipment, by following the manufacturer’s instructions. You should keep this information nearby, so it’s always on-hand.
Once your staff are confident with how to clean the equipment correctly and safely, it’ll soon become a part of their daily routine, making it quicker and easier to manage, rather than dealing with potentially damaging effects of delayed cleaning.
Making sure you and your staff are keeping up on daily cleaning tasks can help prevent costly breakdowns due to the build of grease and grime, but regular professional cleaning and inspections are still necessary to asses equipment for faults and to advise on maintenance going forward.