Tips For Maintaining Your Commercial Restaurant Equipment
When you own or manage a restaurant, your livelihood largely depends on having the right commercial restaurant equipment. Therefore, maintaining that equipment to ensure it runs smoothly will go a long way to making your business successful. Health inspection laws also require these items to be kept at specific cleanliness to pass inspections.
Whether it’s your refrigeration unit, fryer, oven, or griddle, the following tips will help make sure you keep your equipment running at peak performance.
Refrigeration
No matter the type of cuisine you serve, you must keep certain food items cool at all times. Regular maintenance will make sure there are no problems in this area.
Check the Gaskets
Cracks in gaskets will cause cold air to escape, causing the unit to work overtime to keep cool. Regular cleaning will also reduce wear and breakdown from grease and grime.
Check the Air Filters
Keeping air filters clean and free of dirt and debris will provide proper ventilation and keep your unit running smoothly. Check your owner’s manual for specific instructions.
Clean Coils
The condenser and evaporator coils are essential parts of any cooling unit. Periodically clean these with a soft brush or shop vac, which you should do every three months.
Clean Drain Pans and Tubes
These items routinely collect grime and sludge, causing potential backup issues with the drainage. If a tube is clogged and damaged beyond cleaning, replace it immediately.
Keep Units Dry
Making sure your unit stays dry and the area surrounding it not only maintains a safe work environment but can also prevent coils from freezing, which should also be done for the bottoms of reach-in refrigerators and freezers.
Fryers
Most restaurants have fryers, which are useful tools for any food service company. However, you can also be dangerous if not maintained properly. Below are a few tips on how to keep these machines running smoothly.
Check for Gas Leaks
Every few weeks, check your unit for any possible gas leaks. The most common method for checking is by spraying the lines with soapy water. If bubbles appear, this indicates a leak, and you should repair it immediately.
Clean Combustion Fans
At least once a month, you should clean the fryer’s combustion fans, which will prevent possible problems with the unit.
Boil Your Fryer
Fat and carbon deposits will build up on the heating element and tank. Boiling it out every week will help remove old grease and grime. Consult your owner’s manual for specific instructions and recommendations.
Ranges, Griddles & Grills
Other staples of the restaurant industry are ranges, griddles, and grills. Regular maintenance is a must, considering how often restaurants use these units. The tips below are a good guide to keeping them maintained.
Clean burners, grates, and tops
It sounds like a no-brainer, but it is necessary to clean these items daily. Each surface should be scrubbed or wiped down daily. A more in-depth cleaning once a month is also recommended. For areas of extreme build-up, extra steps such as soaking and spraying may be necessary. Also, you should frequently clean drip trays or areas underneath your burner or grates.
Check Grease Filters On Exhaust Units
Every kitchen will have an overhead exhaust unit to aid the flow of smoke and steam away from the cooking area. Unfortunately, it doesn’t take long for large grease build-ups to restrict airflow. Therefore, keeping these filters clean is vital; you should replace any damaged filters immediately.
You’ve likely invested a lot of money in your commercial restaurant equipment. After all, these units will be doing a lot of the heavy lifting for your business. Regular cleaning and maintenance are crucial to keeping these machines running as they were intended. So, as always, check your owner’s manual for each specific unit for recommended cleaning and maintenance instructions.
Keeping a regular maintenance schedule for all of your commercial restaurant equipment can be the difference in a successful business.