Preventative Maintenance Program
Each kitchen 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.
Importance of commercial kitchen preventive maintenance
Emergency repairs needed when your equipment breaks down after business hours or during weekends cost more to resolve and create stress. Here are some of the reasons why regularly scheduled maintenance is important.
- Reduces equipment breakdowns.
- Minimizes loss of sales due to equipment failures.
- Decreases emergency repair expenses.
- Avoids unnecessary stress.
Preventive maintenance is key in keeping your kitchen up and running. 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:
Ranges
The range is 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.
- Grease valve knobs regularly
- Move range and clean behind it.
- Check thermostat is working properly.
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:
- Clean burners
- Check grease filters.
- Wipe down griddles and grills after use.
Fryers
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.
Floor Maintenance
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.
Recommended maintenance schedule for grease inceptor and or grease trap
Indoor small grease traps, less than 100 gallons, may require inspection and/or cleaning 1‐2 times per week depending on the amount of grease entering the drains. Not professionally cleaning and maintaining a small grease trap will lead to grease not passing through, clogged sewer lines and higher sewer rates for everyone.
Outdoor Gravity Grease
Interceptors typically require inspection and cleaning at least quarterly (every 90 days). For any grease interceptors, the total volume of grease and solids should never exceed 25% of the total volume of the tank. If you can see floating grease, grease deposits or grease build up downstream of your grease trap or interceptor, the frequency of cleanings should be increased.
All In Sanitation offers professional, quality service for all your grease needs related to grease in your restaurant, hotel, or industrial food manufacturing facility.
