Lack of cleaning
This is a simple task that can increase your equipment’s lifespan. Your staff should regularly be cleaning your kitchen’s surfaces and equipment from a health and safety perspective. However, due to the nature of commercial kitchens, the quick accumulation of dust, dirt and grease is expected. So, it’s recommended to introduce a cleaning schedule for in-depth cleaning of your equipment, including your vent hood and duct, which can be easily missed. If you’re unsure or limited with resource, look into hiring a professional to assist.