Managing a kitchen in a restaurant is so much more than supervising the workers and putting food orders. In a commercial kitchen, all of the equipment, systems, and facilities need regular maintenance.
This is not only including the regular cleaning of your cooking appliances and work surfaces, but also the preparation of skilled deep cleaning of ventilation hoods and walk-in refrigerators freezers.
Additionally, periodic lubricating of motors, hinges and glides is necessary. You can also periodically check and evaluate all appliances and systems, so that you can keep it in order. Be sure to prepare for any repairs needed so that they can be completed as soon as possible.
We recommend establishing a detailed schedule to reap the cleaning and maintenance rewards. The advantage of routine maintenance of restaurant equipment is that your machinery, appliances and systems can work more effectively.
Effective operation of equipment would lead to energy savings, less failures, improved quality and service of food, increased lifetime, and a healthy working atmosphere for you and your workers.
Train the cooking equipment managers on the manufacturing instructions, so they know how to take care of it. In order to prepare healthy food, well-maintained kitchen equipment is important.
How often should cooking equipment be cleaned?
You should be washing your kitchen appliances at least once every 24 hours, according to Food Code.
That means, every day, cleaning your ovens, cookers, grills, salamanders, deep fryers, ventilation systems. Look for pieces of cooking grease and food that could clog essential openings and ducts.
These appliances may also benefit from daily deep cleaning service by a skilled cleaning service for restaurants that has the right means and methods to so the job properly.
To avoid cross-contamination, refrigerators and freezers should be washed out and wiped down, and expired food needs to be safely discarded. Do not neglect to clean the dust and grease from the compressor of your refrigerator and fan.
Dishwasher and grease traps should also be washed out regularly to prevent them from being obstructed by solid matter. when cleaning a big appliance, follow the in-place cleaning steps.
For big appliances cleaning doesn’t end. You must also clean coffee makers, steamers, meat slicers, pressure cookers, rice cookers and any other pieces of equipment that come into daily contact with food or drink.
These smaller devices also have gaskets and seals that can malfunction and eventually require replacement, so be sure to test their functionality frequently every day when performing maintenance.
It is important to note to lubricate the motors and moving parts of appliances with food-grade lubrication when you are cleaning your machines. For machines that handle the processing or preparation of foods, daily lubrication is not sanitary, so food-grade lubricant is necessary for ensuring that your machine are both sanitary and well maintained.
Lubricating the equipment properly helps to minimise friction between components that make frequent contact with each other, which in turn decreases and prevents the temperature in the system from overheating.
By keeping your equipment clean and in good shape, let’s take more in-depth look at six benefits you can enjoy.
1. Reduced utility costs
Any piece of equipment that uses electricity, gas or water will run much more effectively if it is kept clean and regularly serviced. Machinery that is maintained properly will ultimately reduce your energy costs as clean and effective machinery needs less power to serve its function.
2. Fewer major failures
Unanticipated breakdowns of equipment can shut down the company in a moment, resulting in lost sales ad dissatisfied customers. Any equipment should be regularly inspected and serviced by a reliable and licenced commercial appliance repair company to avoid significant malfunctions.
In the event they need to be fixed or replaced quickly, it is often a smart idea to bring extended warranties on appliances. It goes without saying that you should budget out of warranty for any errors that occur.
Routine cleaning, monitoring and maintenance will help avoid catastrophic and unforeseen failures. Faults that could have catastrophic consequences on your company or even cause you to temporarily shut down.
3. Consistently good food quality and service
The consistency and taste of the food would certainly be affected if your kitchen equipment does not work properly or is not clean. Ultimately, this could result in the loss of your client base it your competition. There is nothing worse than serving food, all of which taste the same due to dirty appliances, even cooking.
Clean and operating appliances at full efficiency will also ensure that the meals the kitchen puts out are regularly nice and will quickly get to the table. Good food and fast service could contribute to more clients and improved opportunities for sales.
On the other side, no one pays good money for food cooked with second-rate equipment, and if you use underperforming appliances, your customers are likely to find a drop in the quality of the food.
4. Longer life expectancy for equipment
Commercial kitchen equipment is notoriously expensive to replace in the industry. You may spend several thousand dollars on only one appliance that has been broken or simply worn out due to lack of maintenance and following the required instructions to keep it clean and functional.
You can greatly increase their lifetime by taking good care of your appliances. Just like a vehicle, to ensure a long and useful life, the equipment needs to be washed, oiled, and serviced on a regular basis.
Go above and above and it’s well worth it in the long run to get the best out of your equipment for as long as possible!
5. Increased resale value
The hospitality industry also buys and sells used machines when a company is revamped or relocated to a new venue. There is a reasonably wide demand for new, in good working condition, used appliances and plumbing fixtures. In order to assist with the initial costs associated with opening a new business, start-up restaurants would also pursue good deals on well-maintained equipment.
By donating properly maintained machinery to a non-profit group or school in need of kitchen equipment, you might even be able to get a tax cut.
Nevertheless, holding the equipment not only maintains its life expectancy but also its physical integrity.
6. Safer work environment
Keeping your workers healthy at work should be one of the top, if not the very top, priorities. This is not limited to storage and preparation procedures for hygienic food. Your equipment, big and small, needs to work correctly and according to local health and fire department codes and standards.
It will help avoid dangerous flare-ups of hot flames that could harm your cooks by keeping cooking appliances free of food, grease, and debris.
Also, you need to keep the device running to protect your staff and your building if a stove catches fire, assuming you have a kitchen fire suppression system. It is also important to regularly inspect, evaluate, and maintain or install smoke and heat detectors, sprinkler systems, and fire extinguishers.