As a restaurant owner, you likely already know that commercial kitchen equipment maintenance is the best way to avoid costly surprises. Maintenance doesn’t just mean cleaning, although that’s part of it. It also means looking and listening to your equipment and performing proactive interventions to keep your gear in tip-top shape.
Why Preventative Restaurant Maintenance is Important
Running a restaurant requires attention to detail. From the food you put out to the performance of your restaurant equipment, missing a detail or skipping a step can ruin a customer’s experience.
Keeping walk-ins cool and delivering perfectly prepared entrees requires the performance of every piece of equipment in your kitchen. Service quality and food safety go hand in hand, making it requisite that your restaurant equipment operates at its best. But what happens when the equipment you depend on breaks down?
A proactive approach to your regular commercial kitchen equipment maintenance plan (front and back of the house) is essential. You need to create an easy-to-follow maintenance schedule so your kitchen runs like clockwork.
The restaurant environment leaves little room for error. There’s a short window between preparing food and serving it up to waiting, hungry clientele. One broken fryer or a leaky sink can quickly snowball into canceled reservations, bad reviews, and worst of all, health code violations.
Preventative maintenance should be part of your best practices to help you stay ahead of problems long before they impact your bottom line.
Setting Up Your Restaurant’s Maintenance Plans
Each kitchen and each situation will be different. Every restaurant has a unique mix behind the scenes—equipment of varying capacities, ages, purposes, and more.
However, there are still some universal considerations for proper maintenance to help you avoid safety hazards and equipment disasters. Here are the key primary guidelines:
Always Put Food Safety First
Your number one priority is food safety, with food quality being a close second. If you keep this as your guiding principle, you’ll avoid the hazards that come from cross-contamination, undercooked items, and improper refrigeration. Almost every kitchen hazard can be traced back to poorly maintained and neglected equipment.
Be Inspection-Ready
Local health departments, OSHA, and even the fire marshal have rigorous regulations and guidelines to help keep you on track. These rules also mean that you could be subject to rigorous inspections, and yes, even fines or a shutdown if you don’t stay on top of all the issues, from hot water delivery to grease trap cleanliness.
Save on Repair Costs
We know that the food service industry requires a careful, constant eye on the bottom line. Preventative restaurant equipment maintenance helps ensure that you catch those minor issues long before they become expensive breakdowns, costly service calls, and emergency repairs. Preventative maintenance helps you prolong the lifespan of your equipment and address minor issues before they become major problems.
Commit to Efficiency
The reality is that clean, well-maintained equipment runs more efficiently and effectively. In the restaurant industry, as in many other industries, efficient equipment means lower utility costs—a win for both you and the planet.
Consider Fire Risk
They say, if you can’t take the heat, get out of the kitchen. Kitchens are full of potential heat sources, burn risks, and fire hazards. Dirty hoods, greasy buildup, and overloaded outlets are a recipe for disaster. Fortunately, you can mitigate your risk with regular cleaning and inspection.
Keep Diners and Staff Happy
When you take care of your kitchen, operations run smoothly and as a result, you get better customer experiences for guests and less stress for employees. No one likes dealing with faulty appliances in the middle of a rush. Taking a proactive approach helps you head off disaster (and keeps you happy, too).
Steps to Start a Commercial Kitchen Equipment Maintenance Program
So, if you’re feeling inspired to tackle a commercial kitchen equipment maintenance plan, it’s crucial to focus on consistency. Many of the tasks and checkups aren’t complicated, but performing them regularly will keep you quickly aware of any changes or shifts.
Step 1: Assign Responsibility
As a restaurant owner or manager, the buck likely stops with you. But it’s important to delegate each task and make sure someone is taking ownership. Typically, this means splitting up the roles—some jobs are best suited to your line cook and staff, while others might require an outside service provider. Make sure that the roles are clear and accountability is in place.
Step 2. Train Your Team
Staff members are your first line of defense when it comes to noticing any equipment issues, but they are only as adept as their training. Instruct your staff on what they need to check daily, weekly, and monthly. Familiarize them with the warning signs of failure, such as unusual noises, sudden leaks, or temperature fluctuations.
Step 3. Create Documentation
As you create your plan, keep logs of observations, issues, and all maintenance work. This will help you stay on track and provide proof of reporting during inspections and compliance checks. It also means that no one has to keep all the information in their head or worry about being available for surprise inspections and visits.
Step 4: Compile and Follow Manufacturer Guidelines
Like a recipe, every piece of equipment in your kitchen comes with manufacturer-recommended maintenance actions and intervals. Keep the documentation on hand and accessible for when questions arise (and they will). When in doubt? Always consult a professional.
Step 5. Partner with Experts & Set Plans
Do you have seasonal equipment checks and emergency support arrangements in place through your equipment providers? Working with a trusted vendor, like Reliable Water Services, for routine water heater and boiler maintenance will help you stay consistent and allay any concerns about performance. For many pieces of equipment, especially large appliances, HVAC systems, and plumbing, resist the urge to DIY and create quick fixes, which can ultimately be dangerous and destructive in the long run.
Common Preventative Maintenance Tasks in Restaurants
What should a preventative maintenance checklist look like for your restaurant? The truth is that it will vary based on the type of equipment, your goals, the age of your equipment, the layout of your restaurant, and many other factors. No two restaurants are exactly the same.
However, there are a few general areas you should cover regularly. Here are the key points for preventive maintenance to help you get started.
Cleaning & Sanitation
- Clean and disinfect food preparation surfaces.
- Regularly clean high-traffic, high-debris areas, such as fryers, griddles, hoods, filters, grease traps, and floor drains.
- Sanitize walk-in handles, door gaskets, and cooking stations, and give them a visual inspection as you clean and sanitize them each time.
- Descale coffee machines and kettles to eliminate hard water buildup (and consider soft water to reduce equipment wear and tear).
Electrical Systems
- Conduct a daily visual inspection, looking for frayed cords, tripped circuits, or overheating units.
- Check the wiring, breakers, heat lamps, and bulbs, staying aware of anything unusual (sights, smells, and sounds).
- Regularly work with an electrician or other appropriate expert to be certain your kitchen is safe and up to code, with ample clearance around electrical appliances and connections.
HVAC Systems & Ventilation
- Replace filters regularly.
- Inspect ventilation systems and watch for outward signs of issues.
- Have an HVAC specialist inspect thermostats, AC units, and kitchen vents at least quarterly to check for blockages or wear.
Water Heaters & Boilers
- Work with your Reliable Water Services professional to ensure that water heating equipment is performing optimally.
- Schedule regular maintenance, such as tank flushes to remove sediment, and check for issues like pressure or temperature concerns.
- Watch for and immediately report signs of leaks, corrosion, unusual smells, noises, or fluctuations in performance. Test pilot lights and water temperatures on a regular basis.
- Remember that water heaters are the heart of your kitchen’s sanitation system. Without reliable hot water, you’re out of code compliance. Fortunately, Reliable Water Services is here to ensure your equipment is sized correctly, maintained, and compliant.
Visual Inspections & Temperature Checks
- Regularly use a thermometer to test and calibrate built-in thermometers in ovens and refrigeration units.
- Check door seals on cooking equipment and refrigeration units for cracks and dirt. Proper seals can guarantee consistent temperatures.
- Verify that your dish machine or ware washer reaches sanitizing temperature (180°F)
- Make sure handwashing stations stay at 85-110°F.
Plumbing & Drainage Systems
- Clean grease traps and strainers regularly and frequently. Make sure drainage systems are working.
- Check for pipe leaks, low pressure, or drainage issues, and contact a plumber immediately if anything is awry.
- Perform a regular visual inspection of floor sinks, faucets, and hose bibs.
Fire Prevention & Safety
- Clean kitchen hoods and ductwork for dependable and clear ventilation.
- Check kitchen appliances for damage, fraying wires, or signs of wear and tear.
- Test fire suppression systems and alarms regularly to make certain they are functioning correctly.
- Check the placement of signage, extinguishers, and emergency exits.
Structural & Misc. Equipment
- Inspect all areas of your restaurant, including storage racks, knives, serving stations, restrooms, and seating.
- Schedule lawn or snow maintenance as needed for exterior safety.
- Guarantee ADA accessibility and compliance.
Keep It Legal: Regulations to Know
Restaurants must comply with various federal, state, and local regulations. Your commercial kitchen equipment maintenance checklist should align with:
- Local health department codes.
- OSHA standards on workplace safety.
- ADA requirements for accessible sinks, walkways, and dining rooms.
- EPA Energy and Water Efficiency Checklist for Restaurants & Commercial Kitchens
- Always check specific FDA state/local food service codes.
As you develop a preventative maintenance plan for your restaurant, you may identify some gaps or areas where you need assistance. Reach out to professionals to ensure you’re taking all the necessary steps to protect your reputation, staff, and customer satisfaction.
From energy efficiency to food safety, it pays to stay proactive. By conducting regular inspections and maintenance on your kitchen equipment, you can avoid costly repairs and the hazards associated with kitchen equipment failures.
Reliable Water Services offers expert support for commercial water heaters and boilers, including routine maintenance, emergency services, and rental options to help you save. Your kitchen relies on hot water, so let’s make sure it’s flowing smoothly through your operation. Contact us today to discover how we can help safeguard your restaurant with expert water heater maintenance and proper sizing.