Tips for maintaining your kitchen equipment..
Updated: Oct 9, 2020
In order to ensure that your commercial catering equipment operates correctly and without the hassles of breaking down is to by scheduling regular maintenance.
Here are our top 5 tips to ensure that your equipment is always kept in good condition.
1. Always read and follow Manufacturers Instructions!
All commercial catering appliances come supplied with a manufacturers installation, operating and servicing instructions guide ('the owners manual'), this offers a vital source of information for making certain that your appliances are cleaned, serviced and maintained correctly and to manufacturers standards.
Misplaced your manual? Don't worry most manufacturers offer digital copies of the manuals directly on there websites for you to download.
2. Staff Training
The Health and Safety at Work etc Act 1974 requires employers to maintain equipment safety at all times. Training staff members on the proper use of appliances will not only ensure the safe operation, but will also avoid costly repairs required due to equipment misuse.
Making sure that staff members are responsible for informing management of any broken parts or any issues with the working condition of the appliance will also ensure that any worn or damaged parts are replaced before the appliance is completely out of service, in turn reducing downtime and the potential of lost profits.
3. Routine Checks
Ensure that anyone that operates or cleans the appliances routinely checks for any obvious defects such as visible wear and tear or damage to appliance controls, electric cables and plugs - ensuring that there are no bare or burned out wires evident. Checking the working condition of ventilation systems, making sure that fryers are not leaking oil onto the floor, or water filled appliances leaking. Ensuring gas hoses are not brittle or split and that gas equipment restraints are correctly in place.
It is of very high importance that staff are trained to look out for any faults and that they are reported as soon as possible.
4. Equipment Cleaning and Descaling.
Ensuring that your equipment is regularly cleaned will prevent damage to appliances and will also stop any build up of dirt, grease or oil from blocking pilot lights from working or leaking into any electrical components.
Grease is also highly flammable and left uncleaned can become a major fire hazard.
Making sure that water softener regeneration procedures are scheduled and completed regularly to manufacturers guidance and that manual and automatic water softeners are physically working correctly is very important to your equipment's good working operation and lifespan. Teaching staff members to look for any tell-tale signs of limescale build up around glass and dishwasher, combination oven and atmospheric steamer tanks will greatly reduce the negative effects of hard water from clogging internal pipework and damaging elements and pumps, which can eventually lead to permanent failure of the appliances.
5. Planned Preventative Maintenance
The most convenient way to be certain that your equipment is always maintained safely and correctly, whilst reducing breakdowns from occurring and ensuring that any repairs are carried out by qualified professionals is by arrange for a scheduled preventative maintenance contract plan, at CaterCare we offer flexible and comprehensive service maintenance contacts tailored to suit all commercial catering sectors including hotels, pub, schools, nursing homes, hospital, café or hospitality at very competitive prices.
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