Comprehensive, planned commercial kitchen maintenance is vital to help identify problems before they become disasters.
In an effort to try and ensure maintenance tasks are accomplished on a regular basis, here’s a checklist, broken down into handy sections so you can be sure every area gets the attention it needs. If you work down this at least once per month, then you can be sure that your kitchen is always going to be able to keep up with the demands of your hungry clientele.
- Clean the evaporator and condenser coils; ensure the evaporator coil is clear of ice.
- Empty the fridge and clean the interior
- Check you are not overstocked. If you have more food items than you have available space, then it’s worth looking into mobile refrigeration rental options to better meet your peak business needs. The more heavily stocked your supplies are, the higher the chance of wastage.
- Check that thermometer are installed and working correctly and maintain a record of-of the current thermometer reading for future comparison.
- Check that all door seals are secure to enable stable temperature to be achieved.
- Run the dishwasher through a cleaning cycle, adding a little vinegar to help improve any issues with odour.
- Check the floor and surrounding areas for any water leaks.
- Check that you can open the drain covers easily and that they are running clear without any obstructions.
- Clean all equipment, such as rinse arms and nozzles. Keep an eye out for any limescale buildup; remove this if seen.
- Check that the incoming water temperature is accurate.
With the above taken care of, you can be confident that the two areas most prone to issues in a commercial kitchen are working smoothly. However, you’re not quite finished with your maintenance yet…
- Check that gas fires are burning a steady flame, with no flickering. The flame should also be a clear blue; if the flame is yellow or green, then you should call a professional for further examination.
- Check that you can open all doors, hinges, etc. without any issue. If you find that any areas stick, or do not open correctly, remedy the situation immediately. Even the slightest delay can upset the smooth running of a commercial kitchen.
- Ensure that all your fire control methods are operational and in-date.
- Visually inspect all wiring to all ovens and other electrical appliances.
If you examine these areas on a monthly basis, you can be sure that your kitchen — and all of its equipment — is able to meet the demands of your hungry customers.
A sound risk management policy should include both preventative and reactive measures. Ensuring that equipment is functioning in accordance with business and HSE requirements will assist in the prompt identification of any potential issues.
Having a clear reactive policy will enable any downtime and disruption to the business to be minimised and customer satisfaction to be maintained.
A support contract with IceBox Rental can alleviate the stress involved in dealing with any potential refrigeration problem.