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The Quintessential Restaurant Equipment Maintenance Checklist

The Quintessential Restaurant Equipment Maintenance Checklist

Preventative maintenance is key to extending your commercial kitchen equipment’s lifespan. Along with saving thousands in repair fees, proper maintenance allows you to continue serving your customers. When performing preventative maintenance, there are key steps you must take to ensure your equipment works properly. Restaurant City has created the quintessential restaurant equipment maintenance checklist every restaurateur should follow.

 

Commercial Refrigeration

Should your commercial refrigerator stop working, you can be out hundreds of dollars worth of lost food. When it comes to commercial kitchen maintenance, you must keep an eye on your refrigeration unit. To keep your commercial refrigerator working for years to come, you should follow these maintenance steps:

 

Daily:

  • Wipe down interiors and shelves
  • Make sure the temperature reading is at 40 degrees Fahrenheit or below
  • Wipe down and clean the gasket

 

Monthly:

  • Clean fan blades
  • Clean evaporator coils and condenser
  • Look over compressor
  • Inspect gaskets for potential tears or damage

 

Quarterly:

  • Inspect refrigerant levels
  • Test temperature controls

 

Commercial Freezer

Similar to refrigeration units, if your commercial freezer fails you could face hefty repair costs. To prevent this, you need to avoid overworking the compressor. Further maintenance should include:

 

Daily:

  • Clean up spills inside the unit
  • Don’t overcrowd the walk-in
  • Turn off lights at closing time
  • Inspect temperature settings. Commercial freezers should be at or below 0 degrees Fahrenheit for proper food storage.

 

Weekly:

  • Clean gaskets using an approved cleaner
  • Wipe down interiors and shelves
  • Look over doors and hinges to see if they’re properly aligned
  • Check door sweep for tears

 

Quarterly:

  • Clean fan blades
  • Clean condenser and evaporator coils
  • Inspect refrigerant levels
  • Calibrate thermometers
  • Look over wall and door panels for loose caulking
  • Evaluate compressor operation

 

Yearly:

  • Have an electrician inspect electrical connections
  • Clean and inspect freezer drain lines

 

Griddle and Commercial Range

If you don’t clean your flat top griddle or commercial range daily, the grease buildup will not only transfer to your foods but also pose a fire hazard. Easily preventable through daily maintenance, follow these guidelines when inspecting them:

 

Daily:

  • Empty and clean grease cup or waste drawer
  • Clean charbroilers grates and flat top griddle plate

 

Monthly:

  • Inspect the thermostat and properly calibrate it

 

Quarterly:

  • Look over the cooking surface for cracks or other signs of damage
  • Visually inspect the entire machine
  • Replace any worn controls or knobs

 

Commercial Oven

Many commercial ovens benefit from automated cleaning features, which makes maintenance that much easier. Other maintenance needed is:

 

Daily:

  • Remove and clean drip tray
  • Sanitize food probe
  • Clean interiors and racks
  • Wipe down the door gasket using an approved cleaner

 

Monthly:

  • Look over drain lines
  • See if the door gasket has tears or damage
  • De-lime the steam generator
  • Sanitize air filters
  • Inspect door hinges for damage

 

Annually:

  • Inspect and recalibrate the thermostat

 

Dishwasher

When using a dishwasher, have your staff rinse the plates before placing them inside. This keeps the interior clean and stops grease residue from collecting on the clean dishes. Along with extending the lifespan, you won’t have to empty the filter or scrap basket as often. You should plan to:

 

Daily:

  • Empty scrap basket
  • Inspect rinse aid, detergent and sanitizer levels
  • Check rinse arm nozzles for potential blockages
  • Leave the dishwasher open overnight to air dry

 

Weekly:

  • De-lime interior
  • Inspect drain lines and ensure they’re clear
  • Test rinse pressure and water temperature

 

Annually:

  • Get a certified technician to perform a complete inspection

 

Convection Oven

Convections ovens benefit from a consistent cleaning schedule. Although they don’t need a lot of maintenance, it’s important to remove grease daily to prevent buildup. When cleaning, be sure to use only approved cleaners, as unapproved cleaners could cause damage to this restaurant kitchen appliance. You should perform the following maintenance checklist:

 

Daily:

  • Clean racks and interior
  • Remove the drip tray and clean
  • Wipe down the door gasket

 

Monthly:

  • Inspect and clean flue
  • Clean fan blade and housing
  • Look over and clean air intake vent
  • Inspect door gasket for potential tears
  • Check door hinges for signs of damage

 

Annually:

  • Inspect and recalibrate the thermostat

 

Commercial Fryer

The amount of regular equipment maintenance changes depending on how often you use your fryer and how much fried food you make. Based on that, an oil filtration and replacement schedule needs to be developed and adhered to so your fried foods remain crispy and fresh. Along with this schedule, you also need to:

 

Daily:

  • Crean fryer exterior and baskets
  • Filter fryer oil

 

Weekly:

  • Replace fry filter oil

 

Monthly:

  • Remove fryer from the wall and clean surrounding area
  • Clean blower and air vents
  • Inspect drain pain connection and o-rings
  • Look over the pilot light

 

Quarterly:

  • Boil out the fryer and deep clean it

 

Although you can follow this equipment maintenance checklist as a general guide, it’s important to always check each commercial kitchen equipment's manual for specific maintenance instructions. If you have questions about maintaining your kitchen appliances, we suggest contacting a service provider. Restaurant City works with multiple experienced technicians who can answer your questions and ensure your equipment has a long lifespan.

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