Restaurant Equipment Maintenance
Running an efficient restaurant is no easy task. Your equipment needs upkeep to ensure that everything continues to run smoothly. Though basic cleaning and sanitizing should happen daily, there is additional maintenance that is required to keep your restaurant kitchen clean, safe, and functional. This article will cover the maintenance of basic restaurant equipment and why it's important.
Automatic Extinguishing Systems
AES are a crucial piece of equipment to have in case of a fire. These can be elements such as installed overhead sprinklers or handheld fire extinguishers. Every six months AES equipment needs to be tested by a certified contractor to make sure that it is working correctly.
It's important to boil out the oil weekly so that the vat can be cleaned of any grime, and the heating elements can be scrubbed of oil buildup and food particles. Do this by filling the empty vat with soapy water, turning on the heat until the water simmers, and then scrubbing the inside.
Once a month, check the lines for any gas leaks, by covering the hoses with soapy water and turning them on. If bubbles appear in the soap you will know there's a leak.
Once a year your fryer should be inspected by a commercial cooking appliance contractor. They will have knowledge about how to access parts of your fryer that most people can't and will check to make sure everything is working properly.
Ranges, Ovens, and Grills
Cleaning of the grates and racks should be done weekly at the very least, though some manufacturers recommend daily. Remove the grates and soak them in soapy water. When this is being done, is a good time to clean out drip trays underneath the burners.
Routinely check and clean all grease filters and exhaust units.
Vent Hoods and Ducts
Every six months hoods and ducts will need to be cleaned by certified hood cleaning services to remove grease that has accumulated over time from the vapors. Aside from these services done by professionals, staff should routinely wipe down the outer surfaces.
Refrigerators and Freezers
Every day, be sure that your cooling units are being wiped down and staying dry. Any wet spots on the floor of walk-ins can lead to slips. This is also important in reach-in units because it will keep the coils from freezing over.
- Gaskets- About once a week check the gaskets/door seals. These need to remain clean to prevent cracking. Cracking will result in a poor seal that compromises the integrity of the refrigerator or freezer.
- Filters- Regularly check and clean the air filters with a vacuum for dust and a degreasing solvent for grease buildup.
- Coils- Every three months clean all the evaporator and condenser coils. Disconnect the power and clean off the grime with a stiff brush.
Every six months your refrigerator and freezer should be inspected by a licensed contractor who will run diagnostics and see if additional maintenance is needed.
Refer to the owner's manuals for additional instructions on individual appliances. Creating a cleaning and maintenance schedule with all of these elements, and sticking to it, will save you money over time and ensure the longevity of your restaurant equipment. For more information about restaurant equipment, contact a local seller.