9 Restaurant Equipment Maintenance Tips to Keep in Mind
Regular maintenance of your restaurant equipment will not only improve equipment performance, but also extend the life of the equipment and decrease the likelihood of a costly breakdown. Cleaning and maintenance also ensures quality products are being served in your establishment. In today's blog from Fast Fix LLC, you'll find some general equipment maintenance tips to share with your employees.
While each piece of restaurant equipment will be different in terms of how to clean and maintain it, there are some general guidelines that you can follow for all the equipment in your commercial kitchen.
1. Always unplug the equipment before attempting to clean it or fix a component. No matter how careful you are, you don't want to take any chances of inuring yourself by the equipment accidentally getting turned on.
2. Never use scrubbing or scouring pads on glass surfaces, as they can easily scratch the surface underneath the food and debris you're trying to remove while cleaning it.
3. Never spray, hose or power wash restaurant equipment to get it clean. That would be a recipe for disaster, as water can get inside areas and components that are not meant to get wet. This can cause malfunctions when operating the equipment in the future.
4. Wash, rinse and sanitize everything regularly. Do so with a soft cloth, soap, water and approved sanitizing solution. Any and all surfaces that employees or a product come into contact with should be given a thorough cleaning with this process.
For instructions on cleaning and maintaining the specific equipment that you have in your commercial kitchen, be sure to refer to the equipment's operating manual. Below you'll find more general tips in regard to some of the most common pieces of equipment found in restaurant kitchens. For anything outside of general maintenance, it might be best to call in a professional restaurant equipment technician in Missouri.
5. Perform walk-in refrigerator maintenance regularly. This includes checking and replacing door gaskets as needed, clean evaporator and condenser coils and check refrigerant charge.
6. When it comes to your commercial fryers, maintenance should be performed at the end of each day or shift. Be sure to turn the fryer completely off and let it cool before attempting to clean or maintain it. Place the fryer basket in the sink for cleaning. Then clean the deadweight assembly per your operating manual. Be sure to also dump the water from the condensation plan.
7. A commercial oven is one of the most popular pieces of equipment in a restaurant kitchen. In order to maximize performance, minimize fire risks and prevent smoke or bad-tasting food, the ovens in your commercial kitchen should be cleaned regularly. This includes cleaning the interior daily by removing crumbs and wiping it down with a mild detergent. The oven racks should be removed and cleaned separately. Clean the exterior of the oven weekly and once a month, you'll want to perform a deep clean.
8. In addition to regular cleaning, check the door seals on your ovens to ensure heat isn't escaping. You'll also want to check the temperature accuracy to ensure efficient cook times. Use an oven thermometer to ensure the cabinet is really as hot as the readout states.
9. When it comes to your grill, regular maintenance and cleaning is crucial to productivity and food quality. The grates should be cleaned daily with a wire brush. In addition, the grates should be turned over weekly to even out wear. Once or twice a week, it's important to take the grill apart and thoroughly wipe everything down.
While some of these tips might be basic, you'd be surprised at how many of these your employees are failing to complete each day, week or month. Consider creating a maintenance schedule that employees can use to check off the items they've completed. In addition to what you're doing to promote the health of your kitchen, our Missouri restaurant equipment maintenance company provides individual maintenance plans for restaurants and other commercial kitchen establishments. To learn more about setting up regular maintenance for your commercial kitchen, give us a call at 573-544-0456.
General Cleaning and Maintenance Tips for Restaurant Equipment
While each piece of restaurant equipment will be different in terms of how to clean and maintain it, there are some general guidelines that you can follow for all the equipment in your commercial kitchen.
1. Always unplug the equipment before attempting to clean it or fix a component. No matter how careful you are, you don't want to take any chances of inuring yourself by the equipment accidentally getting turned on.
2. Never use scrubbing or scouring pads on glass surfaces, as they can easily scratch the surface underneath the food and debris you're trying to remove while cleaning it.
3. Never spray, hose or power wash restaurant equipment to get it clean. That would be a recipe for disaster, as water can get inside areas and components that are not meant to get wet. This can cause malfunctions when operating the equipment in the future.
4. Wash, rinse and sanitize everything regularly. Do so with a soft cloth, soap, water and approved sanitizing solution. Any and all surfaces that employees or a product come into contact with should be given a thorough cleaning with this process.
Specific Restaurant Equipment Maintenance Tips
For instructions on cleaning and maintaining the specific equipment that you have in your commercial kitchen, be sure to refer to the equipment's operating manual. Below you'll find more general tips in regard to some of the most common pieces of equipment found in restaurant kitchens. For anything outside of general maintenance, it might be best to call in a professional restaurant equipment technician in Missouri.
5. Perform walk-in refrigerator maintenance regularly. This includes checking and replacing door gaskets as needed, clean evaporator and condenser coils and check refrigerant charge.
7. A commercial oven is one of the most popular pieces of equipment in a restaurant kitchen. In order to maximize performance, minimize fire risks and prevent smoke or bad-tasting food, the ovens in your commercial kitchen should be cleaned regularly. This includes cleaning the interior daily by removing crumbs and wiping it down with a mild detergent. The oven racks should be removed and cleaned separately. Clean the exterior of the oven weekly and once a month, you'll want to perform a deep clean.
8. In addition to regular cleaning, check the door seals on your ovens to ensure heat isn't escaping. You'll also want to check the temperature accuracy to ensure efficient cook times. Use an oven thermometer to ensure the cabinet is really as hot as the readout states.
9. When it comes to your grill, regular maintenance and cleaning is crucial to productivity and food quality. The grates should be cleaned daily with a wire brush. In addition, the grates should be turned over weekly to even out wear. Once or twice a week, it's important to take the grill apart and thoroughly wipe everything down.
While some of these tips might be basic, you'd be surprised at how many of these your employees are failing to complete each day, week or month. Consider creating a maintenance schedule that employees can use to check off the items they've completed. In addition to what you're doing to promote the health of your kitchen, our Missouri restaurant equipment maintenance company provides individual maintenance plans for restaurants and other commercial kitchen establishments. To learn more about setting up regular maintenance for your commercial kitchen, give us a call at 573-544-0456.
Fast Fix LLC. Restaurant Equipment Service & Repair -
One Call Does It All!
Fast Fix LLC. Restaurant Services
3362 State Road JJ
Kingdom City, MO 65262
Phone: 573-544-0456
St. Louis Customers: 636-FASTFIX
Website: www.FastFixLLC.com
Comments
Post a Comment