The commercial kitchen is one of your business’s busiest and most neglected departments. Most people skip maintenance, one of the worst things you can do.
Of course, maintenance is necessary, but you may not know what to do or how to do it, especially if you want to keep expenses down and ensure that your equipment lasts for many years.
To help you out, here are ways to keep your commercial kitchen in top shape as given by commercial appliance repair professionals:
Undertake basic and deep cleaning of your kitchen.
Maintaining all of your commercial kitchen’s equipment and systems will provide you with numerous benefits. Here are some of the primary advantages of clean, well-maintained kitchen facilities.
- Lower your utility bills.
- Avoid unforeseen breakdowns
- Maintain food quality and taste, while also extending equipment lifespan.
- Increase equipment resale value and ensure worker and guest safety.
- Stay code-compliant.
Grease deposits are common in large kitchens. If not cleaned properly, kitchen equipment and machines accumulate grease over time, increasing the potential of deadly flare-ups.
That is why you should prioritize maintaining the kitchen professionally and scheduling frequent cleaning of all systems, equipment, and machines.
As part of overall maintenance, the fire suppression system, fire sprinklers, and fire extinguishers must be properly inspected, tested, and repaired.
Work with experienced contractors to help with the cleaning for the best outcome.
While your employees and personnel can undertake daily cleaning, extensive cleaning operations will necessitate engaging skilled professionals.
Deep cleaning a commercial kitchen is a meticulous job that requires training and experience. Because your facility’s personnel lack this level of training and competence, you should contact a commercial cleaning expert in your area.
Unlike general cleaning, deep cleaning removes filth and debris from every nook and cranny of the commercial kitchen. This is something that conventional cleaning cannot accomplish.
One of the most significant benefits of deep cleaning is that it improves general hygiene in the kitchen.
Professionals devote time and effort to these sophisticated methods for cleaning and degreasing the whole kitchen, including grease filters, ducting systems, ovens, microwaves, refrigeration equipment, ceilings, walls, and floors.
Deep cleaning in your commercial kitchen reduces the danger of food-borne illness while also ensuring safety and compliance with fire and building requirements.
In addition to this, it kills bugs that may have found refuge in the kitchen.
Move fast and troubleshoot common problems.
Problems with kitchen machinery might occur at any time. Thankfully, many of these issues can be prevented by prioritizing daily cleaning and regular maintenance of all cooking equipment and appliances.
While this is the case, several frequent concerns can still arise in a cooking facility. So, it is a good idea to be aware of them and figure out how to troubleshoot them right away.
Some common kitchen difficulties are:
- Overheating of cooking equipment.
- Fryer temperature issue
- Warewashers are not working properly.
- Clogged sinks and drains.
- Refrigeration difficulties
Overheating the cooker is a common problem in commercial kitchens. You can resolve this issue by keeping the filters and vents clean. An external thermostat is recommended for fryer concerns.
This will allow you to monitor oil temperature regularly.
If the industrial warewasher in the kitchen isn’t cleaning dishes properly, it could be because of a malfunctioning spray arm or a clogged filter.
Similarly, you may encounter a variety of other typical concerns, which you may quickly and easily resolve with basic knowledge and training.
Maintain each equipment
The kitchen equipment forms the foundation of your business. To keep all of your equipment and machinery running smoothly and efficiently, here is how to maintain each equipment:
Fridge and freezer: Never overlook cleaning the interior and outside of your refrigeration units and freezers. You should clean the condenser and evaporator coils and inspect the gaskets regularly. Ensure the fridge’s air filters are properly ventilated, and strive to keep the fridge dry at all times.
Oven and range: Remove all crumbs and splatters from the surface. You also should clean the insides of cooktop burners regularly.
Check for and remove any grease deposits from the fans. If they are specialty ovens, seek the assistance of an expert to ensure adequate cleaning. To avoid unforeseen problems, you should create a monthly cleaning schedule for the range hood filters.
Fryers: Do not let your kitchen’s deep-fat fryers become a fire hazard. Follow the manufacturer’s instructions for cleaning and maintaining this cooking equipment. In addition to basic cleaning, have the fryers inspected by a reputable restaurant cleaning firm at least once a year.
Dishwasher: Remove food residue from the commercial dishwasher. Clean the outside and check for leaks. You should also drain the dishwasher properly.
If your drain is clogged, unclog it and clean it regularly. Ensure the spray nozzles are clean, and use the appropriate detergent for washing.
Coffee machine: Clean the coffee brewing device and check the steam pressure. Clean and sterilize the water tank as well. Check and make sure the grinder settings are accurate.
Don’t disregard the outside of the machine. Use a lint-free cloth to clean and widen the exteriors.
Slicer and mixer: Clean and sanitize the slicers properly after each shift. This is essential for food safety. When serving raw foods, always use a clean slicer. Clean every component of the mixer and inspect the electrical wiring of the equipment.
Parting shot
To ensure that your commercial kitchen runs well, in addition to hiring an appliance repair Northern VA professional to inspect the unit, ensure that your employees and staff are properly taught and informed on how to use and maintain all culinary equipment and machines.
You should teach your employees about food safety, food storage, and foodborne illnesses. This will not only ensure an optimally functioning kitchen but also reduce the chances of your equipment being damaged.
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