How to Keep a Well-Maintained Commercial Kitchen

The first thing that comes to mind when you think about commercial kitchens is cleanliness. To keep your commercial kitchen clean, that means keeping the entire kitchen in good working order through routine maintenance.

Maintaining a Commercial Kitchen with Success

Keeping a commercial kitchen well-maintained can be overwhelming. It requires checklists and detailed scheduling to manage it all. StateFoodSafety is an excellent source to help make sure you're thinking about the entire kitchen because "all of the equipment, systems, and services in a commercial kitchen require routine maintenance."

When you take the time to maintain your commercial kitchen, you will stay ahead of equipment failures. Not only will you create a safe environment for your staff, but your kitchen activity should flow better, resulting in customer satisfaction and improvement to your bottom line.

Forecasting and Budgeting Your Kitchen Preventive Maintenance

Speaking of the bottom line, when you look at the cost to equip a commercial kitchen, preventive maintenance will help you get the best return on your investment. To forecast your annual kitchen maintenance expense, FSR explains "how to budget for restaurant maintenance."

As stated, "according to the National Restaurant Association, maintenance costs can be approximately 1.5 percent of sales on average. Other general maintenance figures estimate it generally to be between 2 and 6 percent of a business's overall budget."

The Cleaning Basics Vital to Safety and Inspections

Not only do you need to keep a clean commercial kitchen sanitized, but you also must keep your kitchen clean for fire prevention. Part of a fourteen-part series on fire prevention, let's start with the "basic cooking equipment maintenance requirements."

  • As one of the most critical pieces of equipment in a commercial kitchen, "vent hood and duct cleaning" is vital to the safety of the entire building.
  • "Grease filter cleaning" may need to be done on a nightly basis, pending on how much heavy grease cooking your menus requires.
  • Bi-annual inspection of the "automatic extinguishing system (AES) is vital for extinguishing fire hazards.
  • "A deep fat fryer is one of the greatest fire hazards in most commercial kitchens."
  • Adequate "floor maintenance" is critical to employee safety. Improper floor cleaning can lead to slip and fall accidents that will cause multiple problems.

Remember the Refrigerators, Freezers, and Coolers

A more thorough list that covers all the possible appliances is on Parts Town, and this gives a review of maintaining your refrigerators, freezers, and coolers. Nothing is worse than potentially losing the foods you need to prepare your menu dishes. Along with routine preventive maintenance, it's a good idea to make regular checks on those parts that can cause problems.

  • "Check the Gaskets"
  • "Check the Air Filters"
  • "Clean all Coils"
  • "Keep Drain Pans and Tubes Free of Debris"
  • "Keep Units Dry"

Don't Forget the HVAC System

Your heating, venting, and air conditioning (HVAC) system "is imperative for employee and customer health as well as food sanitation," as stated on FSR, regarding the best practices for restaurant ventilation. Keeping your HVAC system maintained is vital to the comfort of your employees and customers, as well as keeping an efficiently running.

Pronto MS: Services to Help with Routine Maintenance

At Pronto MS, we're proud to serve the Chicagoland and other Midwest areas with the professional services that can help you keep your kitchen, dining areas, and bathrooms well-maintained. We are the experts at keeping your HVAC-R systems maintained.

With the resources provided in this blog, you will be able to create the checklist(s) that will help you manage the maintenance you need to keep your commercial kitchen well-maintained. When you partner with us, you have a company you can trust.