Why does it make sense to maintain your restaurant equipment?

Your restaurant equipment is the backbone of your success and it is essential that this equipment works well and efficiently. You may get away without proper care for your equipment in the short run, BUT this will lead to higher costs, reduced productivity, wastage, and ultimately, lost profits in the longer term. According to industry surveys, restaurants that have set processes with regular maintenance schedules spend 50% less than the industry average.

MORE COST EFFECTIVE IN THE LONGER TERM

Your kitchen equipment is probably one of the largest investments in your restaurant. If the equipment is regularly maintained, small damages can be spotted immediately and this avoids further deterioration of the equipment. Catching defects during the warranty period also reduces costs. Equipment that is regularly maintained lasts longer, meaning that you do not need to replace such equipment.

And the resale value of your second hand equipment (once you need to upgrade / change your equipment) will also be better if the equipment is well maintained throughout its life. This will result in a smaller net investment in any new equipment.

Additionally, equipment that is not well-maintained uses more energy, and this will lead to higher energy bills. Another advantage is the reduction of food wastage resulting from badly performing equipment.

MAINTENANCE OF FOOD QUALITY & HYGIENE LEVELS

Even if you have the best chefs in your kitchen, if their tools are inferior, the quality of food will definitely suffer. This will affect the chefs’ job satisfaction and ultimately their creativity and level of performance. Equipment that works well will complement their skills and help the chefs create food that will have your customers coming back for more.

Regular equipment maintenance also includes thorough cleaning of said machinery and this ensures that the correct sanitisation procedures are followed, ensuring that the quality and hygiene of the food is optimised.

MAINTAINING THE SPEED OF OPERATIONS

Kitchen equipment that is not working optimally means that your kitchen operations are slower. Slower food preparation mean longer waiting time for clients, leading to dissatisfied customers and also lost sales.

Fires are one of the main hazards in kitchens, and one of the main causes of these are caused by equipment breakdowns. Ensuring that equipment is regularly maintained will therefore minimise the risk of a fire hazard.

MAINTENANCE CHECKLIST FOR YOUR RESTAURANT EQUIPMENT

The following are some best practices to ensure that your kitchen equipment is maintained in the best way possible:

1. Cleaning of Vent, Hood and Duct

Do ensure that you clean the vent, hood and duct regularly, removing any grease build-up that may accumulate from vapour. This must be undertaken at least once every six months by a qualified contractor. In between the official six-month service dates, your kitchen staff should at least clean the visible parts.

2. Cleaning of Grease Filters

The grease filters serve as a collection point for grease and help to make duct cleaning easier. However, these filters need to be cleaned regularly to avoid a build-up as these could be a severe fire hazard. Grease filters should be cleaned at least once a week, and more often if the food prepared in the kitchen involves greasy food.

3. Inspection of Deep Fat Fryer

The biggest fire hazard of any commercial kitchen is the deep fat fryer. The fryer must be cleaned at least daily, and it is essential that the manufacturer’s maintenance and cleaning instructions are strictly followed. Additionally, the fryer should be inspected by a qualified commercial cooking equipment contractor after five years of service. The inspection is extremely important as it will include items which are inaccessible and could be dangerous to staff with insufficient training.

4. Automatic Extinguishing Systems

Your kitchen’s automatic extinguishing system must be ready to operate instantly in the case of a fire hazard. It is therefore essential that this system is inspected thoroughly by a qualified contractor at least once every six months.

5. Floor maintenance

The kitchen floors are not regarded as part of the equipment by most restaurateurs. However, this is the area that gets the most regular use and improper floor care may contribute to a fall that can negatively affect your kitchen’s productivity. The floors should therefore be cleaned on a daily basis with quality cleaners that are specifically designed for commercial kitchen floors. Non-slip kitchen shoes and rubber matting may also contribute to improve traction.

SOME TIPS FOR THE CORRECT MAINTENANCE OF YOUR CATERING EQUIPMENT

• Refer to the equipment manual for correct and reliable instructions and procedures.

• Make sure you fill in warranty forms and make use of your warranty periods.

• Ensure that staff are adequately trained on the correct use, cleaning and maintenance of your equipment.

• Establish strict routines for daily cleaning and for deeper cleaning, and set up a system of checks and balances to ensure that these routines are strictly followed.

• Carry out inspections regularly and replace broken or worn out bits immediately.

• Beware of DIY fixes as this may compromise your equipment and may lead to higher costs in the longer run.

• Make sure that you understand what chemicals you are using as one cleaning agent will not necessarily be substitutable for another, and incorrect use may be dangerous to your staff’s health and / or damaging to your equipment.

For any questions about maintaining your equipment, contact us at The Catering Centre – we will be happy to guide you. We have a highly trained and dedicated team of technicians that can provide a professional level of service to all kitchen types and can advise you even if your equipment was not installed by The Catering Centre.

Click here to download a pdf about Cooking Equipment Maintenance