Restaurant Maintenance Checklist

For restaurants, preventive maintenance (PM) is the vital key. Instead of waiting for your commercial oven or soft serve machine to knock down, you can use preventive maintenance for restaurants tasks to keep equipment in the top and running condition.

Preventive maintenance tasks might include the following:

Commercial Kitchen Preventive Maintenance

Equipment checks

You should always routine checks on the condition of your equipment as they are the core of Preventive maintenance. All this should be conducted on a regular basis, such as every week or at the end of each day, it all depends on the asset that you own.

Minor upkeep

Some of the times all the items need minor upkeep along with some visual inspection. Cleaning, lubrication, and other small tasks can also be performed by your regular staff on a regular basis.

Building maintenance

Other than regular upkeep, your restaurant would likely need regular building maintenance in order to be in the perfect condition possible. All those tasks would consist of checks on the building’s heating, cooling, lighting, plumbing, and so forth. Usually, all these tasks would be conducted by any certified professional and not by your in-house staff and would be handled on an annual or semi-annual basis.

How to maintain commercial kitchen equipment

Here are some of the tips for the Kitchen Equipment Preventive Maintenance Checklist.

1. Daily, Weekly, and Monthly Cleanings

For your commercial cooking equipment maintenance, all your professional kitchen equipment must be cleaned on the daily basis. And after that, a monthly deep clean should be planned. Cleaning would make sure that all the debris and food particles are removed from your equipment in the best possible way. You will have to book your cleaning on the regular basis and have the cleaning team or in-house staff on a constant kitchen equipment maintenance schedule in order to reduce health and fire risks.

Cleaning would include washing and cleaning the commercial oven, separately cleaning racks, and much more.

2. Clean Your Vent Hood and Ducts

Keep in mind that your vent and hood ducts can collect a lot of built-up greases and food debris. Build-up means that you need to hire a qualified contractor after every six months or more to do a service cleaning. Besides the certified hood cleaning, your team should also be wiping down the hood to keep it looking visibly clean.

3. Stay up to Date with Your Equipment Warranties

For the maintenance of your kitchen equipment, most of the professional restaurant kitchen equipment has a manufacturer’s warranty. As long as you fill out your warranty card for new equipment on time, your parts and labor will probably be available.

In the end, you will need to register your equipment to be qualified for future parts as well as for new appliances.

4. Replace Broken Parts Quickly

In case any of the appliance parts break, you must replace them immediately rather than waiting for any more time. The longer you wait in order to replace these parts, the more time your restaurant kitchen equipment will be a further breakdown. As a result, it will cause more damage and more costs to replace the appliance.

5. Clean Your Grease Filters

One of the easier ways to reduce grease fire in your kitchen is to clean your grease filters regularly. Most restaurant kitchens do grease filter cleanings once a week. However, restaurants that cook a lot of greasy foods may need to do this service more often or even on a nightly basis. The grease filters collect grease and reduce the amount of grease that travels into the actual duct. Cleaning your grease filters regularly helps to cut down the number of debris you clean off your restaurant kitchen equipment as well.

We hope these commercial kitchen equipment preventive maintenance checklists help keep your commercial kitchen safe and more efficient.