How To Maintain Commercial Kitchen Equipment​

Cooking Equipment Maintenance

Cooking equipment, such as ovens, grills, and fryers, is in constant use within a busy commercial kitchen. This is the area most prone to grease and oil build-up, which can impact the quality and consistency of your cooking. To ensure they are performing safely, conduct a daily clean of these areas before and after service.

Whether you’re operating electric or gas appliances, it’s equally important to check the power and access points fuelling your appliances. Look out for leaks, sparks, noises or burning smells, which could all be impeding performance and lead to safety issues.

Refrigeration Equipment Maintenance

Arguably, the most important appliance in your kitchen. Regardless of the size of your refrigeration setup, it must be set to the recommended temperature of 41°F (5°C) and 0°F (-18°C) for freezers to meet food hygiene standards. However, a faulty fridge or freezer can cause temperatures to rise, ruining essential stock, which cannot be served. This not only causes menu issues but also increases food waste and costs, as you are forced to purchase new ingredients in a hurry. Keep a close eye on your refrigerator’s performance and address any early warning signs. 

Food Preparation Areas

Kitchen maintenance often focuses on the bigger items, but the smaller appliances, which are in constant use, are equally important. Pieces such as toasters, blenders, and microwaves all require regular maintenance checks and daily cleaning. This not only ensures that food is being prepared and cooked with clean equipment, but it also helps increase the safety and performance of those operating these appliances. 

Cleaning & Ventilation Maintenance

Ventilation is an area that is often overlooked. However, clean, well-maintained ventilation can support the performance of other appliances in your kitchen. As well as create a nicer, fresher environment for staff and customers. Regularly check and clean your air vents to remove any dust, dirt or grease build-up. 

Commercial glass washers and dishwashers must be cleaned at a specific temperature to meet hygiene requirements. Cleaning and monitoring your cleaning appliances ensures that kitchen essentials are cleaned correctly the first time, without wasting time or money on rewashing. Be mindful of your drainage systems as well. Slow-draining sinks or unpleasant odours could be signs of trouble in your plumbing system. 

Implement a Regular Cleaning Schedule

An easy way to stay on top of maintaining your commercial kitchen equipment is by introducing a robust cleaning routine. This helps staff stay on top of grease, dirt, or dust buildup. It also encourages them to be more aware of their working environment and report anything that doesn’t seem right. Finally, regular maintenance creates a cleaner environment and enables appliances to perform better for a smoother, faster service. 

Create the Right Culture

Preventive care is essential in any commercial kitchen. By providing staff with the training to confidently clean and maintain appliances, they will understand and value the benefits behind it. Introducing clear protocols will increase the safety of your staff, prepare them for emergencies and provide a robust process of reporting issues. Meaning problems can be resolved quickly to minimise downtime and help extend the lifespan of your equipment. 

Know Your Warranties

An important part of effective kitchen maintenance is knowing the warranty details of your appliances. As high-ticket items, these often have set requirements to keep your warranty validity. If you fail on any of these, your warranty will not be honoured if your equipment breaks. This results in a more stressful and costly alternative. Organise and store all your warranties in one place. As an appliance approaches the end of its warranty, this could be a good time to review the budget and assess how well it’s performing.