In a commercial kitchen, there are various types of equipment and appliances. For a kitchen to function properly it needs well maintained and fully operational equipment. The reliability of the appliances and equipment you use will determine how well a kitchen works. A poor (or in some cases non-existent) maintenance schedule could result in equipment malfunctions or even complete failure which can be disastrous during service. If you need to close your business down because it can’t function, this could ultimately affect your profits and customers may decide to go elsewhere.
A good maintenance schedule
To prevent problems from occurring, it is always best practise to ensure that you have in place a routine maintenance schedule for each piece of equipment in your kitchen.
Vent, Duct and Hood
The vent, duct and hood should be cleaned properly on a regular basis to prevent the build-up of grease which could prevent the duct from working properly. To achieve the best results, it is recommended to have the entire system cleaned twice a year. This should be supplemented with thorough and regular interval cleaning.
Grease Filters
There are also grease filters in any kitchen extractor and although these filters are designed to make cleaning of the duct easier, they do need regular cleaning. Typically, this should be once a week, perhaps more often if you cook food with a high-fat content frequently.
Deep Fat Fryer
A deep fat fryer may be used in a variety of commercial kitchens and it should follow a strict cleaning and maintenance schedule. Most manufacturers will recommend the deep fat fryer should be cleaned on a daily basis. As well as daily cleaning and filtering of the oil, a complete flush and refresh should be carried out every week as a minimum.
Automatic Extinguishing Systems
An automatic extinguishing system should be maintained regularly to ensure that it is in the best condition. Twice annually is recommended.
With any piece of catering equipment, you should refer to the user manual or manufacturer’s instructions which will provide recommendations on cleaning and maintenance schedules. Employees should receive regular training to make sure they use equipment in the correct manner, and they follow the cleaning schedules on a daily, weekly and monthly basis.
Equipment maintenance is one of the best ways to ensure continued safety and operational efficiency of your restaurant and commercial kitchen. Continued operation means continued profits and a healthier bottom line as a result.