Regular restaurant appliance maintenance on your restaurant equipment will ensure things continue to operate as they should and improve efficiency within your back-of-house operations. It will also preserve your food quality and keep your staff happy, making your business better and more efficient.
How often should you perform commercial kitchen equipment maintenance, and what is the best way to do it? Let’s examine some tips and parameters to help make sure you’re on the right track.
Maintain Your Fryers and Grills
Your fryer and grill are where you create a good portion of your menu. Fryer maintenance and grill maintenance are crucial to your kitchen running smoothly. Keeping both clean and regularly checking to see if they are operating as intended will keep them functional longer.
What to do and why it matters:
Wipe down the fryer exterior and clean the fryer baskets. Your food touches both of these directly, and it should remain clean.
Filter the oil. Dirty oil leads to poor food quality and more frequently having to change frying oil.
Replace oil regularly for best food quality and prevent debris from building up within the fryer.
Do a weekly or bi-weekly deep clean of the fryer (a boil-out) or grill surface.
Scrub fryer vats at least once per week.
If a more severe issue with your grill or fryer surfaces, call the manufacturer to prevent a more significant or long-term problem.
Clean Your Ventilation System Often
Your ventilation system is a cleaning mechanism in its own right, and you should take care of it so it continues to operate as such. Manufacturers have designed the vent system above a fryer or grill to capture all smoke, steam, and grease-related vapors during cooking. These volatiles build up over time and cause the vent to become more and more inefficient.
It would be best if you cleaned the hood, vent, and duct regularly and thoroughly:
Have your staff clean the ventilation system once a week.
Make sure the equipment is off before cleaning.
Have a qualified contractor inspect at least twice per year.
A qualified contractor professional should clean your ventilation system twice a year. In between, you can train restaurant staff to clean the visible parts to prevent dirt from accumulating.
Don’t Forget Your Cooking Oil Collection Equipment
Once your fryer has used that grease, it must go somewhere, and having a practical storage option for your used cooking oil does a lot to keep your kitchen running smoothly. An overflow or backup can prevent you from continuing to fry, at least until you resolve the situation.
Here’s how to maintain your used cooking oil system:
Keep storage tank and transfer equipment clean to prevent build-up in the fryer or transfer options.
Ensure the tank remains free of debris. Debris causes problems within the tank and dilutes the quality of the oil.
Check the tank’s heater, full-shutoff alarm, and connection valves to ensure they function correctly.
Call your provider if there is an issue with your storage tank, connection, or transfer tools.
If you have an outdoor container, keep the exterior around it clean.
If a mechanical issue with the tank emerges, don’t try to fix it yourself. Call your used cooking oil service provider to handle the problem. It’s the safest and most efficient way to solve an issue with your storage tank.
Regularly Check Your Refrigerator and Freezer Equipment
A malfunctioning refrigerator or freezer is the quickest way to tarnish supplies essential to making food for your customers. Regular check-ups and maintenance on your refrigeration equipment will save you significant headaches in the long run.
Here’s what to look for in your refrigeration equipment and how to keep it clean and well-maintained:
Ensure the temperature reading is 40 degrees Fahrenheit or below each day.
Wipe down shelves and the interior of the fridge and freezer weekly.
Wipe down the exterior of the fridge and freezer weekly.
Inspect all gaskets for any tears or holes.
Clean the condenser and evaporator coils every 1-2 weeks to prevent a build-up.
Wipe down the fan blades every week.
Test temperature controls every few months.
Test the icemaker and drink machine every week, especially if customers use them.
Regular maintenance of your refrigeration systems will save you and your business from problems down the road.
Stay on Top of Fire Safety Equipment Maintenance
Fire safety might not be something you think about until you have to, but it’s the most critical aspect of your business regarding regular maintenance.
Be prepared should an emergency occur by ensuring all the equipment you have in place is functional. Here are a few things to check regularly:
Check the extinguishing system monthly to ensure it remains in good condition.
Qualified personnel should inspect the alarm system twice per year.
Make sure fire alarms and smoke detectors are regularly working.
Check the smoke detector battery once per month.
Ensure emergency exits and their associated alarms are functioning as they should.
A lack of emergency equipment in place or equipment that is not fully functional is not only dangerous, but it can also leave you vulnerable to compensation claims and other litigation. For the safety of your staff and business, performing regular maintenance checks is a must.
More Tips for Restaurant Management and Equipment Maintenance
Now you’ve got an idea of areas to look for regarding restaurant equipment maintenance. Here are some general best practices to take with you to ensure all of these areas are regularly covered and tended to.
Things to know:
Create a regular schedule your staff abides by for regular cleaning and maintenance
Keep records of the warranty on all of your equipment
Be mindful of old equipment and be proactive in upgrading to new equipment when financially feasible
Train employees on how to use restaurant equipment properly
Make maintenance checks a part of your staff’s regular side work
Regular maintenance on all of your equipment will make your business a safer place to work for your staff. It will help ensure your restaurant is functioning and profitable. Take these tips and organize your maintenance schedule to keep your equipment in prime condition.
Darling Ingredients Canada Can Help
Darling Ingredients Canada has your back for all your used cooking oil systems and collection. You and your employees already do plenty to clean and maintain your equipment — we’ll install a UCO system and collect it whenever is most convenient for you.
Reach out today, and we’ll work with you to find the best UCO system for your commercial kitchen.