How to Maintain and Clean Commercial Cooking Equipment for Longevity



From massive fast-food chains to small pop-up bakeries, commercial-grade kitchen equipment should meet strict requirements to provide consumers with healthy and safe food. As a restaurant owner, it is important to not take any shortcuts when it comes to maintaining the commercial kitchen. In this article, we have curated a template that can help you ensure that your commercial kitchen is properly maintained.




What is a Commercial Kitchen Maintenance Checklist?

A commercial kitchen maintenance checklist is used by restaurant managers as well as head chefs to confirm that every part of the kitchen is working properly. Every kitchen has different maintenance needs. So there’s not necessarily a one-size-fits-all template. Due to this reason, many top-performing restaurant owners and managers integrate online platforms to create custom kitchen maintenance checklists that cater to the unique needs of their kitchens.

But maintaining commercial-grade kitchen equipment can often be an overwhelming task for the staff due to the different types of equipment available.



Specific Equipment Maintenance and Cleaning

Preventive maintenance is the key to keeping the kitchen up and running. Proper equipment maintenance can help in averting costly repairs and prevent health and safety violations. Every kitchen maintenance and cleaning checklist can look slightly different, but should cover the following critical areas


1. Griddles & Grills

Many commercial kitchens use griddles and grills to cook different meals a day. They are easy to use and clean. They also help maximize space in the kitchen. Here are a few elements to add to the checklist regarding grills and griddles:

  • Wipe the griddles and grills after use
  • Clean the grill burners
  • Check grease filters at regular interval

2. Dishwashers & Sinks



Whether you hand wash the dishes and cookware or use a commercial-grade cleaning system, the systems used form an important part of maintaining a clean, safe, and orderly kitchen. Some things to add to the checklist include:

  • Cleaning the filters every 15-20 cycles
  • Training employees to rinse food and debris from plates and cookware and then loading the dishwasher to prevent clogs and drainage issues.
  • Check detergent, sanitizer, and rinsing aids levels
  • Inspect tank water regularly. To Read more about  Clean Commercial Cooking Equipment for Longevity  https://www.tradegully.com/how-to-maintain-and-clean-commercial-cooking-equipment-for-longevity/

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