Preventative Maintenance Checklist for Commercial Kitchens
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An ounce of prevention is worth a pound of cure. A stitch in time saves nine. There’s a reason these old sayings have stuck around for so long. It’s because they’re true—especially in commercial and noncommercial kitchens! What it all boils down to is if you take care of your equipment, it will take care of you. A little extra planning and routine attention can help improve reliability and lengthen the lifespan of equipment like refrigeration, ice machines, cooking, heating, hot holding, prep, dish machines, ventilation hoods, and more. The rewards for the effort are less downtime, fewer expensive service issues, and a less frequent need to replace. Make regular deep cleaning a high priority. If you don’t already have one, a regular cleaning schedule with assigned responsibilities for both manual and automated processes can help ensure that nothing gets overlooked. Surfaces (interior and exterior) Deliming/descaling water-fed equipment such as steamers, combi ovens, an...