If you’ve ever dealt with unexpected commercial kitchen equipment failure, you will know how stressful the situation can be. As well as being hugely inconvenient, it can cost you time, money and your reputation. This is why minimising the risk of problems is vital. Regardless of the type of kitchen you have, preventative maintenance is key to keeping your equipment operating as efficiently and safely as possible.
Why Preventative Commercial Kitchen Maintenance Matters
Ask anyone who runs a busy commercial kitchen and they’ll tell you that preventative maintenance is important, but why?
- It Reduces Downtime – When equipment fails unexpectedly, everything comes to an immediate halt. But, with regular commercial kitchen maintenance, small issues are identified before they turn into bigger, harder to solve problems. This minimises the chances of a full failure happening when the kitchen is at its busiest.
- It Extends Equipment Lifespan – There’s no denying that commercial kitchen equipment is expensive, but using kitchen equipment maintenance tools can mean that you get more out of them. Regular maintenance ensures that items like ovens, refrigerators and dishwashers last for as long as possible, saving you money in the long run.
- It Ensures Food Safety and Compliance – Food safety is a big deal in commercial kitchens, and preventative maintenance helps with compliance. Faulty equipment can lead to inconsistent cooking temperatures, improper storage and unsanitary conditions.
- It Improves Equipment Efficiency and Performance – Maintained kitchen equipment operates more efficiently, consuming less energy and performing at optimal levels. This can lead to lower energy bills and better overall output, leading to a more productive, successful kitchen.
Top Preventative Commercial Kitchen Maintenance Tips
There’s a lot that goes into preventative maintenance in a commercial kitchen. By following these tips, you’ll find it a lot easier to keep on top of things.
- Create a Maintenance Schedule – Preventative maintenance can feel overwhelming, but creating a restaurant equipment maintenance checklist can help. Create a calendar that outlines daily, weekly, monthly and quarterly tasks, and assign responsibilities to specific staff members to ensure consistency.
- Train Your Staff – Whether you’re running a school or restaurant, equipment maintenance checklists work best when everyone understands what’s being asked of them. Everyone in the kitchen should understand the basics of caring for the equipment they use. Train staff to recognise the signs of an issue, such as strange noises, overheating or inconsistent performance.
- Keep Kitchen Equipment Clean – A lot of people focus on the hygiene side of cleaning, but it’s also an important part of maintenance. Buildup of grease, dirt and debris can put a strain on equipment, causing it to struggle to keep up with the demands of a busy kitchen.
- Document Everything – It doesn’t matter what kitchen equipment maintenance tools you’re using, be sure to document everything. Make a note of when parts are repaired or replaced, and when equipment undergoes a full service. This will help you to plan and budget for future repairs and replacements.
- Enlist the Help of Professionals – Kitchen maintenance isn’t something you need to handle alone, not with the DCE Commercial team on hand to help. Though you might be tempted to give maintenance a go yourself, professional servicing catches what you might miss and ensures machines are operating as efficiently as possible.
Preventative maintenance might not be the most interesting part of running a commercial kitchen, but it’s certainly one of the most important, especially when it comes to reducing breakdowns and avoiding costly repairs. Get in touch to find out more.