Maintenance Tips for Commercial Kitchens Between Clean-Ups
Clean-ups are mandatory for commercial kitchens. However, they aren’t everyday affairs – most commercial kitchens undergo thorough clean-ups only 2 – 3 times each year. In between the clean-ups, maintenance is necessary to ensure safety and hygiene, and also the smooth operation of various kitchen equipment.
If you’re wondering what should be done to maintain commercial kitchens between clean-ups, read on. In this article, we’ll share with you all the top maintenance tips to keep your commercial kitchen running smoothly after the last clean-up and the next one.
1. Don’t turn a blind eye toward your deep fat fryer
Every deep fat fryer comes with a manual that contains all the instructions you need to follow to maintain it. So, if you haven’t cleaned your deep fat fryer in a long time, it’s time you got the manual out and clean it according to the instructions. If you fail to understand any of the instructions provided in the manual, it’s best to reach out to the professionals, as improper cleaning may lead to a malfunctioning deep fat fryer.
Neglecting your deep fat fryer can lead to devastating consequences, such as a fire. It may even break down, which can be problematic when you’ve got orders to serve that require the deep fat fryer to be working at its best.
2. Check your freezer to ensure that its cooling is efficient
Commercial freezers can occupy a lot of space, and this often leads to them being placed somewhere that doesn’t get in the way of kitchen staff during rush hour. However, their locations can often lead to them being neglected. If the same can be said for your commercial freezer, it’s time you checked it to make sure that it’s cooling items the way it should.
Ideally, monthly inspections should be the norm. During these inspections, you should check for two things – its cooling efficiency and its cleanliness. Over time, dirt, grease, and grime may build up in the freezer, which can not only impact its efficiency but also adversely affect food by contaminating it.
3. Get rid of the ‘if it ain’t broke, don’t fix it’ attitude
Running a commercial kitchen can be expensive, and some owners tend to cut corners by letting broken things be broken. However, we advise you against doing this. Sure, repairing a broken piece of equipment will require you to shell out money. But have you ever thought about all the things that could go wrong if you continue to use a broken piece of equipment?
For starters, it can malfunction when you need it most. Then, there’s the possibility of a full-scale breakdown, in which case the repairing costs would skyrocket. In the worst-case scenario, you might even have to replace the faulty equipment. This would mean double or triple the costs that you would have had to spend if you’d repaired it when the issue was minor.
4. Double check those air filters for dirt and grease
Air filters play vital roles in any cooling equipment, and you should thoroughly check these from time to time for dirt and grease buildup. Why? Because when there’s excess dirt and grease inside the filters, they get clogged, which can cause equipment to overheat.
Regular removal of dirt and grease from your equipment’s air filters will also allow them to function more efficiently. This will lead to a significant reduction in your electric bills as well.