The equipment in a commercial kitchen is the backbone of any restaurant. Frequent use and continuous operation leads to equipment failures and unexpected downtime, affecting the overall productivity of the kitchen and your budget. Scheduling regular maintenance reduces the need for repairs. A regular maintenance program helps the restaurant avoid potential problems, maximize equipment efficiency, avoid the overall costs of repairs, and replace the soiled food.
Here are just some of the benefits of routine commercial kitchen maintenance:
Much like you regularly change the oil and get your car serviced, so regular maintenance, de-scaling, cleaning used equipment and calibration of cooking equipment can actually improve the overall lifespan of the items in your commercial kitchen, saving you money in the end.
Equipment failures are disruptive in nature and poses operational challenges. For instance, with refrigerators, regular maintenance means there is less chance of a breakdown and the refrigerators operate at their optimal levels. Since the condensers and coils are cleaned thoroughly, there is faster and equal cooling. The calibration of thermostats and maintenance of proper pressure helps even more. Maintenance also helps in preventing the costly issue of food being spoiled, especially if the equipment breaks down at off hours.
Running a business, especially in the food industry, can be daunting and stressful at times. One of the most important things you can do, however, to keep small issues from becoming big messes that affect business profits is scheduling regular maintenance for your kitchen equipment. Even if you’re familiar with the basics of keeping up with your tools and appliances, it’s always good to refresh your memory.
Here are some simple tips for maintaining your commercial kitchen:
1. If there’s anything involving the kitchen equipment that you don’t fully understand, refer to the owner's manual or look online for information, guidance, tips and e-manuals.
2. Always train employees who will be using the equipment to know and use the best methods, safest procedures and cleaning habits for each appliance.
3. One thing that’s not just good for maintenance but also required for health codes is a clean and tidy kitchen. Daily cleaning of all appliances should be habitual.
4. Nowadays, many appliances are made out of stainless steel. Be sure to follow some easy but effective steps to clean them properly.
5. Schedule regular maintenance appointments with Dynamic Catering Equipment to keep your equipment running well and to catch problems early.
We cover all the areas of the kitchen operation including tools, refrigeration, ovens, dish machines and even combi-ovens. Is it time you had your kitchen equipment serviced? Call us today on 1300 000 DCE or Lodge a Request here.