Are you a restaurateur, food service professional, or owner of a commercial kitchen? If yes, then this article is for you. A regular maintenance check can help prevent serious issues like fires and floods by keeping your commercial kitchen clean and sanitary. In addition to regular cleaning, there are several other things you should be doing to keep your kitchen safe, efficient, and well-functioning. Here is our list of must-do tasks:
Test Your Grease Trap.
- Check the grease trap for leaks. Grease traps are designed to collect and contain any fats, oils, and grease that may enter the pipes during normal operation. If you find that your grease trap leaks, you’ll want to repair it immediately to prevent any sewage backups from occurring.
- Test the level of your grease trap. You should test the amount of water being retained in this tank regularly so as not to overflow and cause damage or injury if someone were below when it happened (and please don’t go near this part of your kitchen without making sure it’s safe first!).
- Check for blockages inside the tank itself — if there is one then you must remove it before using anything else on this list because otherwise, nothing will work!
Kitchen Hood Cleaning
Kitchen hood cleaning like this commercial kitchen hood cleaning is a necessary part of any commercial kitchen maintenance checklist. The kitchen hood is the most important part of your kitchen. It allows you to remove smoke and grease from the cooking process and vent it outside, protecting both you and your customers from harm. If a dirty or poorly functioning exhaust system remains in place, it can cause fires in your restaurant or bar. These fires could be very dangerous and even deadly!
This can be avoided by having regular inspections done by a professional who specializes in commercial kitchens so that they can ensure that everything is working properly at all times before something goes wrong with employees inside during normal work hours (before 11pm).
Check Ductwork for Signs of Damage.
Check ductwork for signs of damage. Make sure that you check the ducts for cleanliness, debris, and corrosion. Any of these issues can cause poor air quality in your commercial kitchen, which is not only unhealthy for your employees but also affects the quality of food products produced in your facility.
Waterproofing your commercial kitchen is an important step toward keeping your restaurant or food manufacturing facility in top condition look at commercial waterproofing in Canberra. Water damage and mold can cause significant structural problems and make working conditions uncomfortable, so waterproofing is a must for any commercial space.
There are several ways to waterproof a space:
- Sealing the walls from the inside with concrete or cement (or another material)
- Installing sump pumps in the floor that pump out excess water before it gets too deep
Testing and Tagging
Testing and tagging like this test and tag in Whangarei are important parts of your commercial kitchen maintenance plan. Let’s take a look at the steps for each task:
- You should test your equipment regularly to ensure it is working properly, especially if you haven’t used it in a while. This will help prevent unnecessary breakdowns and can even save you money by catching problems early before they become more expensive to fix. To test your equipment, follow these steps:
- Run all motors for 30 seconds; listen for unusual noises or vibrations that might indicate potential problems
- Turn on every element (burner or oven burner), switch off all power sources (i.e., circuit breakers), and check igniters/electrical connections by applying pressure with your hand to see if they are working properly; also check temperature limits by placing an ice cube on them or touching them briefly with your hand
Clean Walk-In Freezer Condenser Coils.
- Clean the coils with a soft brush.
- Vacuum the condenser coil if there is dust or debris.
- If the condenser coils are damaged, replace them. You can purchase them at your local appliance store or online. The cost of replacing the condenser coil will vary depending on the size of your unit and what brand you buy, but it should be between $200 and $400 for most models. If you have a walk-in freezer, check these coils every month for signs of wear or damage.
Clean the Exhaust Hoods.
Whether you’re a restaurant owner or an office manager, it’s important to clean the exhaust hoods at least once a month. The best way to do it is with a vacuum cleaner and soft brush, but if you don’t have one handy, use paper towels or rags instead. You can also use cotton swabs dipped into soapy water (warm water will cause grease to re-solidify).
Clean filters regularly too—they should be checked once every couple of weeks for damage, and replaced as needed. Make sure all ducts are open before starting any cleaning process; otherwise fumes from the vacuum may build up in your kitchen and make you sick!
Now that those nasty grease stains are out of the way, let’s move on to another area of concern: appliances such as refrigerators and dishwashers.
Wipe Down Frying Oil Filter.
The frying oil filter is usually found either on the fryer hood or under the fryer. It’s a cylindrical container that collects the oils used for frying food.
The maintenance of this component is crucial because if you don’t clean it, you can risk clogging your drains and causing them to overflow with oil. If that happens, it could cause serious damage to your pipes and even result in an explosion!
To clean your frying oil filter:
- Remove the filter from the hood or underneath the fryer by unscrewing it from its mountings; if necessary, use pliers to tighten up any bolts that need tightening during removal (don’t over-tighten).
- Clean off all debris using an old toothbrush and soapy water—you can also mix some bleach into some warm water for extra strength against bacteria! Remember not to put any parts back onto the unit until they’ve been completely dried off so no moisture gets inside when they’re reattached later on (this will cause rusting).
Inspect Dishwasher Spray Arms.
Dishwasher spray arms are a common culprit for water leaks. Inspect for clogs, damage, and signs of wear. If you find any of these issues or if your dishwasher is more than five years old, consider replacing the spray arm to prevent future problems with your dishwasher’s water supply and drainage system.
Check Your Refrigeration Seal and Door Gaskets.
Check your refrigeration seal and door gaskets to make sure they are not leaking. If you find any signs of leaks, replace the gaskets immediately.
If your refrigerator is older than 15 years, you may need to have the seals replaced periodically. This can be done by a professional or by yourself with some patience and the right tools. Refrigerator seal kits are very affordable (about $10) and can be found at most hardware stores or online.
Check for cracks or damage in the plastic coverings that keep food cold inside your refrigerator. Replace these if necessary so that mold does not grow inside them and cause contamination issues for your food items as well as make them unsafe for consumption due to possible bacterial growths from water damage caused by condensation on interior walls during operation periods when temperatures rise above freezing levels within an insulated structure such as a commercial kitchen facility where ambient conditions are kept low enough without fail such as those found in permafrost environments like Northern Canada where these types exist primarily because they serve important functions related directly back historically speaking; i
Inspect the Thermometer on Walk-In Coolers and Freezers.
A thermometer is a tool that lets you know what the temperature of the room is and whether it’s safe to use. If it’s not working correctly, this might be an indication that something needs to be fixed in your kitchen.
The first step to checking your thermometer is to make sure it’s working at all. To do this, turn on both your freezer and walk-in cooler (if applicable) and let them sit for at least 30 minutes—the colder they are, the more accurate your reading will be when checking for accuracy (and vice versa). Once they’ve been allowed to reach their optimal temperatures for 60 minutes or so (or as long as it takes), check them with a long-stemmed meat digital probe thermometer—you want to get readings from two different places within each area: one near the top and one near the bottom. It should read between 34°F–40°F for freezers and 38°F–42°F for coolers/refrigerators if everything is working properly; if not, see below for some possible solutions!
Clean the Food Prep Station Floor Drains.
- Clean the food prep station floor drains. Use a snake to clean out both floor drains in your kitchen and wipe down the drain grates with a disinfectant wipe.
- Clean the sink drains. If you have a floor drain under your sink, use a pipe snake to clean that out too. If you don’t have one, just use some hot water and soap to clean your drain grate, then dry it off using paper towels or cloth towels wetted with hot water (you don’t want the towel to be wet). Let it air dry before putting it away so you can reuse it later if necessary!
- Clean under the dishwasher rack and basin if applicable. In many commercial kitchens where they were installed before 2005 when NSF approved them as standard equipment, older dishwashers still exist today alongside newer models which are more efficient at removing grease build-up from dishes than their predecessors were able to do on their own (or couldn’t even do at all because they had heating elements). Make sure no food particles are left behind after washing each load by wiping down these areas before moving on to greasing up those pans again!
Clean Kitchen Walls, Floors, and Ceilings.
- Clean kitchen walls, floors, and ceilings regularly.
- Keep a bucket of water and a cloth handy for cleaning.
- Wash the walls with mild detergent and rinse with clean water.
- Use disinfectant on the floor to remove grease and food splatter from it. A mop with disinfectant will work well for this task as well.
- Remove all grease and food splatters from the areas where you have cooked to prevent any buildup that could lead to fire hazards or other health issues down the line (or whenever). The best way to do this is by using a squeegee on your walls after each use of your commercial kitchen equipment
Regular commercial kitchen cleaning and maintenance will keep your kitchen safer, more sanitary, and more efficient while also reducing repair costs over time.
Regular commercial kitchen cleaning and maintenance will keep your kitchen safer, more sanitary, and more efficient while also reducing repair costs over time. Here are some ways you can incorporate best practices into your commercial cleaning plan:
- Keep a clean and organized workspace.
- Clean up spills immediately or use absorbent pads to soak up the liquid.
- Use a scraper to remove food particles from equipment like counters, shelves, and walls at least once each day.
- Wash dishes as soon as possible after use — preferably within 30 minutes — in hot water with soap or detergent
I hope you found this kitchen maintenance checklist useful. If you have any questions about the process, please don’t hesitate to leave a comment below.