Checklist for equipment maintenance in the Restaurant - 2021

Maintenance of equipment in the restaurant

You can extend the life of your business equipment and reduce service calls by performing daily, weekly, and monthly preventive maintenance. You will also find that keeping up with a regular program to shed fat and buildup from your gear will make the cleaning and disinfection of su kitchen be much easier. We always recommend that you follow your manufacturer's specific guidelines for maintenance and cleaning, but we've put together a checklist to help you stay on track.

Refrigerator Maintenance

Range Coolers
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You already know that your portable refrigeration units are essential to the daily operations of your kitchen. If you take steps to Properly Maintain Your Commercial Refrigerator, it can guarantee many years of uninterrupted use. Be sure to review and follow all of the manufacturer's guidelines for cleaning and maintenance. You may need to consult a professional certified to perform some of the more technical tasks below:

Diary

  • Make sure the temperature reading is 40 degrees Fahrenheit or lower
  • Clean shelves and interiors
  • Clean the gasket with an approved cleaner

Monthly

  • Inspect the gaskets for breaks.
  • Clean the condenser and evaporator coils
  • Clean the fan blades
  • Inspect the operation of the compressor

Quarterly

Maintenance of the griddle and the upper part of the kitchen

Cleaning your flat-top grill and rotisserie daily not only prevents grease build-up from getting out of control, it also ensures your food tastes great. Flavor transfer from rancid fat is a quick way to ruin your dishes. It is also a fire hazard that can be easily prevented with daily maintenance. As always, follow the manufacturer's guidelines in your owner's manual before servicing your iron.

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Diary

  • Clean the flat top plate or rotisserie racks.
  • Season the cooking surface if necessary
  • Empty and clean the grease tank or waste drawer

Monthly

  • Inspect and calibrate the thermostat

Quarterly

  • Perform a visual inspection of the unit
  • Check the cooktop for cracks or signs of stress.
  • Inspect and replace worn knobs or controls

Ice Machine Maintenance

Failure to clean and sanitize your ice maker regularly can lead to a failed health inspection. It is not uncommon for operators to forget that ice is considered food and that any surface, container or scoop that touches the ice should be treated as a food contact surface. Before following our cleaning tips, be sure to use approved chemicals:

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Diary

  • Check the temperature settings
  • Make sure the ice maker is making ice
  • Check the drain pipes to make sure they are free of debris.

Weekly

  • Cleaning the exterior of the ice machine

Semi annually

  • Clean and disinfect the inner container
  • Clean condenser
  • Replace the water filter cartridges
  • Clean or replace air filters

Maintenance of the fryer

Deep fryers
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Your deep fryer is a perfect example of how regular equipment maintenance can improve your product. Developing an oil filtration and replacement program is essential so that your fried foods taste fresh and crisp without transferring flavor. Our guidelines are a general recommendation and may vary depending on how often you use your fryer and how much product you sell each day:

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Diary

  • Cleaning the exterior of the fryer
  • Clean fryer baskets
  • Filter the oil

Weekly

  • Replace filter oil

Monthly

  • Take the fryer off the wall and clean the surrounding area
  • Inspect the pilot light
  • Check o-rings and drain pain connection
  • Clean the fan and air vents

Quarterly

  • Boil and deep clean the fryer.

Maintenance walking

Turning off the interior lights in your cold rooms and freezers is one of the simplest things you can do to save energy and prevent your unit from overworking the compressor. When lights are left on at night, they heat up the interior and the unit must compensate for the rise in temperature. It is also important not to overcrowd your dressing room and to always keep hallways clear. Consult your equipment manual for specific maintenance protocols, but use the following steps as a guide:

Diary

  • Turn off all interior lights when closing
  • Check the temperature settings
  • Make sure aisles are clear and the refrigerator isn't overloaded
  • Sweep floors and clean up spills immediately

Weekly

  • Clean shelves and interiors
  • Inspect and clean the gaskets with an approved cleaner
  • Check the doors and hinges to make sure they are aligned properly.
  • Inspect the door sweep for tears

Quarterly

  • Inspect door and wall panels for loose caulking
  • Clean the condenser and evaporator coils
  • Clean the fan blades
  • Check the coolant levels
  • Inspect the operation of the compressor
  • Calibrate thermometers

Annual

  • Clean and inspect the freezer drain lines.
  • Hire an electrician to inspect electrical connections

Maintenance of combi ovens

Since your combi oven relies on steam to cook food, you will need to perform regular descaling maintenance to prevent scale build-up. Fortunately, many combination ovens include an automatic cleaning feature that can be performed at the touch of a button. When your combo program advises you that it is time for a cleaning cycle, you should start one as soon as possible. The manual for your equipment will contain more detailed information on the types of cleaning cycles that your combi oven requires.

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Diary

  • Clean interiors and racks
  • Remove and clean the drip tray.
  • Clean and disinfect the food probe
  • Clean the door gasket with an approved cleaner

Monthly

  • Descaling the steam generator
  • Remove and clean the air filters
  • Inspect the drain lines
  • Check the door gasket for breaks.
  • Inspect the door hinges for signs of wear.

Annually

  • Test and recalibrate the thermostat

Convection oven maintenance

Convection ovens
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Convection ovens require little maintenance, but benefit greatly from a regular cleaning schedule. Eliminating fat on a daily basis prevents buildup from becoming a problem. Be sure to use approved cleaners for the interior and exterior of the oven and follow the cleaning instructions in your manual.

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Diary

  • Clean interiors and racks
  • Remove and clean the drip tray.
  • Clean the door gasket with an approved cleaner

Monthly

  • Clean fan blade and housing
  • Inspect and clean the air intake vent
  • Inspect and clean the chimney
  • Check the door gasket for breaks.
  • Inspect the door hinges for signs of wear.

Annually

  • Test and recalibrate the thermostat

Dishwasher Maintenance

Rinsing food scraps off dirty dishes before putting them in the dishwasher will help keep the interior of the unit clean and prevent greasy residue from sticking to clean dishes. Daily cleaning will be much easier and you won't need to empty the waste basket or filter as often. Another way to prevent bacteria from growing inside your dishwasher is to leave it open to air dry every night.

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Diary

  • Empty waste basket
  • Check the levels of detergent, sanitizer and rinse aid.
  • Inspect the rinse arm nozzles for obstructions.
  • Leave the dishwasher open to air dry overnight.

Weekly

  • Test water temperature and rinse pressure
  • Interior delime
  • Inspect the drain lines to make sure they are clean.

Annually

  • Hire a certified technician to perform a full inspection

Stand Mixer Maintenance

Stand mixer
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To avoid possible injury, always be sure to unplug your mixer before daily cleaning. Pay particular attention to areas where dough often splatters and hardens, such as the attachment hub and gear shaft. Hand or air dry any removable parts before reassembling the mixer.

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Diary

  • Clean and dry mixer accessories, guard and bowl
  • Clean shaft, motor head, and attachment hub
  • Remove any debris from the vents.
  • Clean the body of the mixer and dry with a soft towel.

Monthly

  • Check lubricants and apply as needed

Soda dispenser maintenance

Daily cleaning is essential for your soda and beverage dispensers. Syrup that collects on spouts or soda lines can become a breeding ground for mold and bacteria. To encourage daily cleaning, be sure to train your staff to disassemble the nozzles from the machine. It's also helpful to post step-by-step instructions near your machines.

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Diary

  • Remove the nozzles to clean and disinfect them.
  • Remove and clean the drip tray.
  • Clean bottom of dispense valves
  • Empty all ice from the direct ice bin
  • Clean and disinfect the ice bin and chute

Weekly

  • Disconnect syrup lines and soak connectors
  • Allow connectors to air dry before reconnecting

Monthly

  • Empty the ice from the top loading ice bin
  • Clean and disinfect the ice bin and chute
  • Clean condenser
  • Check and replace the water filters

Use this checklist as a general guide for scheduling preventive maintenance, but always follow the guidelines set by the manufacturer. Consult the manual that came with your equipment for specific cleaning instructions and safety warnings. Also, remember that some of the maintenance must be done by a certified technician, especially if it involves electrical components. Attempting to carry out technical repairs on your own could void the warranty.

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maintenance of equipment in the restaurant