Commercial Kitchen Maintenance Checklist
There are so many restaurants in the U.K ranging from small bakeries to fast-food chains, fine dining establishments, hotel restaurants, and more. Each is equipped with a commercial-grade kitchen that must meet strict requirements to promote consumer health and safety.
If you run a restaurant, you cannot afford to take shortcuts when it comes to the upkeep and maintenance of your commercial kitchen. Restaurant owners, managers, and head chefs who want to protect their consumers and be prepared for those unexpected restaurant inspection visits should use a commercial kitchen maintenance checklist to stay organized and up to standard.
What is a Commercial Kitchen Maintenance Checklist?
A commercial kitchen maintenance checklist is a form used by head chefs and restaurant managers to ensure that every part of their kitchen is working properly.
A kitchen in a small bakery will have different maintenance needs than a large commercial kitchen in a hotel restaurant, so there is not necessarily a one-size-fits-all template.
What to Include In Your Checklist Preventive maintenance is key in keeping your kitchen up and running, Talk to us today about how we can work with you to put a Preventive maintenance plan in to place (email@example.com) . Being intentional about equipment maintenance can help to avoid costly repairs as well as prevent health and safety violations. Every kitchen maintenance checklist will look a little different, but in general, you should cover the following areas:
Cookers & Ovens
Arguably the most used piece of kitchen equipment. If it breaks down, it could not only cost you a lot of money but drastically reduce the efficiency of your kitchen. To ensure your commercial range continues to work effectively, add these elements to your checklist:
Burners and grates are cleaned and secure
Check thermostat is working properly
Train kitchen staff to use correctly to avoid safety hazards and damages
Griddles & Grills
Many commercial kitchens rely on griddles and grills to cook hundreds of hot meals a day. They are easy to use, easy to clean and help maximize space in the kitchen. Some things to add to your checklist regarding your grills and griddles include:
Check grease filters
Wipe down griddles and grills after use
You will find a gas or electric fryer in any kitchen that serves large quantities of fried foods. Countertop fryers can maximize floor space for smaller kitchens and diners, while larger, busier kitchens may use multiple floor models to keep up with the demand for fried foods. Your maintenance checklist should include:
Check for gas leaks
Check and clean combustion fans
Pay close attention to the quality of the oil you are using in the fryer
Extract dirty oil regularly
Clean fry baskets and inspect for damages
Fridges & Freezers
Careful temperature control is vital in preserving food and extending the life of cold and frozen items. When a refrigerator or freezer goes down in a commercial restaurant, it could mean thousands of pounds in lost food. Keeping an eye on all the different elements of your commercial refrigerators and freezers is key in commercial kitchen maintenance. Be sure to include the following in your checklist:
Check refrigerant level
Check and adjust defrost timers
Inspect suction line insulation
Look over door hinges and closers
Clean gaskets and lubricate hinges
Check electrical connections
Dry food storage areas should be cleaned regularly, organized, and inspected for leaks, evidence of electrical issues, or temperature control issues. Some things to add to your checklist regarding your dry storage spaces include:
Temperatures in dry food storage spaces are up to code
Food and supplies are kept off the floor
All food is properly labelled
Dishwashers & Sinks
Whether you hand wash your dishes and cookware or run it through a commercial-grade cleaning system, the systems you use to clean and sanitize your dishes are an important part of maintaining a clean and orderly kitchen. Some things to add to your checklist regarding your dishwashers include:
Check chemical levels (detergent, sanitizer, rinsing aids)
Look for chips, dents or damages to dish racks
Clean the filter every 15-20 cycles
Inspect tank water and change regularly
Train employees to rinse food and debris from plates and cookware before loading the dishwasher to prevent clogs and drainage issues.
When you think of commercial kitchen maintenance you may focus on the equipment inside of the kitchen and look over the foundational aspects of the kitchen, like the floors. Solid, clean, slip-free floors are a must to ensure safety in the kitchen. The most important step in maintaining a commercial-grade kitchen floor is by keeping it clean. Some things to add to your checklist kitchen regarding flooring include:
Ensure all floor drains are draining properly
Remove floor mats, sweep, and mop regularly
Use a degreaser to get rid of grease and soils
Look for cracks, holes, or bumps in the floor that could be a tripping hazard
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