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Cleaning & Maintenance Tips for Kitchen Equipment

Posted by Josh Kaufman on 3/22/2017 to Food Service

Quality kitchen equipment is essential for any food service business. Because it’s used frequently, an increased emphasis needs to be placed on cleaning and maintenance. Neglect can put customers and staff at risk due to germs or fire. In addition, costly food waste or equipment failure can occur if proper care isn’t taken. This article covers cleaning and maintenance tips for your kitchen equipment.

Clean Frequently

It’s obvious that cleaning kitchen equipment is important. However, busy schedules and rushed work can cause cleaning tasks to be done poorly or skipped altogether. This is a big problem because of the sanitation risks it causes. Bacteria or mold growth on kitchen surfaces can spread to plates, bowls, utensils, or directly to food and cause people to get sick. Additionally, grease buildup is a major fire hazard and could put multiple lives in danger.

These risks can be avoided by following a strict cleaning schedule. Grills, ranges, fryers, meat slicers — most cooking or prep equipment should be cleaned and disinfected daily. Other appliances like refrigerators and ovens require weekly cleaning, while cleaning freezers and emptying grease traps can be done monthly.

If you have portable sanitation equipment, read our article Cleaning & Storage Procedures for Your Portable Toilets and Sinks. (Note: the article was written for individuals in the agriculture industry, but the cleaning procedures apply to all industries.)

Inspect Equipment & Perform Maintenance Regularly

It’s a good idea to get into the habit of checking kitchen equipment for any potential issues. This can be done when cleaning. Catching and fixing small problems early can prevent the need for major repairs or replacement in the near future and help you avoid costly downtime. If you don’t know what to look for or how to repair equipment, bring in a maintenance professional. Rob Canfield, Director of Business Development for R.W. Smith Design, had this to say about kitchen equipment maintenance: “Maintaining kitchen equipment can be compared to changing the oil in your car. Regular maintenance, such as cleaning, descaling of water use equipment, and calibration of cooking equipment, can drastically increase the useful life of the equipment.”

Read the Manuals

A simple but often overlooked way to properly care for equipment is reading the owner’s manual. It will provide specific details about how to clean the appliance and keep it working in top shape. If you don’t have the actual manual, you may be able to look it up online. It’s a good practice to require any employee who will be using that piece of equipment to read the manual as well and receive supervision as they learn to use the equipment.

Additional Maintenance & Sanitation Information

The Commercial Food Equipment Service Association (CFESA) put together a detailed Preventative Maintenance Checklist. View it by clicking here.

You can also visit FoodSinksTB.com to download SINKSNMORE’s Free Health Department Compliance Solutions Bulletin and request a Free Handwashing Compliance Sign. If you order equipment on our website and use promo code FS2017TB, you will receive 10% off your purchase.

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