In 2022, commercial kitchen operators are facing many new and complicated challenges. The phrase “Cleanliness is next to Godliness” is certainly more relevant during these pandemic times than ever before. Many times, the maintenance of your commercial kitchen equipment will not take precedence among other pressing managerial concerns like ordering food, supplies, creating menus, staff scheduling and so on.

Even though, most commercial kitchen equipment appliances are designed to withstand high-volume use, maintaining your investment is not only essential financially, but for the overall welfare of your kitchen. Performing routine preventative equipment maintenance on your machinery, appliances, and systems will improve life extension, reduce service calls and make functions more efficient.

This article will outline various ways to maintain your commercial kitchen equipment. One of the first necessary steps on the road to proper maintenance is to read your appliance manuals thoroughly. Familiarize yourself with the major parts and how everything operates. Review these manuals frequently, to fully understand the operation and maintenance needs of your equipment.

Train your employees on the operation and safety procedures for each piece of equipment. Follow manufacturer guidelines, cleaning, and safety procedures. Then put together a detailed maintenance calendar scheduling the days and times (daily, weekly, monthly, annually) for the maintenance, along with the names of the responsible employees. Make sure your system for sanitizing is compliant with 2022 cleaning standards. While we did not give maintenance tips for every commercial kitchen appliance or equipment, here are some tips for the some of the standard ones:

Commercial Kitchen Equipment Maintenance Ideas

Commercial Refrigerator

  • Follow manufacturer instructions as each refrigerator is different
  • Monitor temperature and cycling
  • Wipe down gasket with approved cleaner
  • Degrease condenser coils
  • Wipe down shelves and interiors
  • Check condition of door gaskets
  • Clear condensation and drain lines
  • Check compressor operation and control wiring
  • Check refrigerant level
  • Oil motors if oil ports exist

Walk-In Refrigerator

  • Make sure temperature reading is at 40 °F or below
  • Follow manufacturer instructions as each refrigerator is different
  • Wipe down shelves, interiors, and gasket with approved cleaner
  • Clean condenser and evaporator coils
  • Clean fans and fan grills
  • Clean interior and door gaskets with mild detergent
  • Clean drain lines
  • Relocate items that block airflow inside or outside of unit
  • Make sure door latch and gaskets are intact and working properly
  • Thaw ice from coils if necessary

Combi Oven

  • Remove and clean drip tray
  • Clean and sanitize food probe, racks & interiors
  • Wipe down door gasket with approved cleaner
  • Follow manufacturer instructions as each oven is different
  • Clean the door gaskets if dirty
  • Remove food residue & drippings from tray and outflow in oven chamber
  • Spray an OEM recommended cleaning agent on the tray, outflow and rinse off
  • Service your Combi Oven every 6 months
  • Check that the utility connections, including water supply, are on or open
  • Check that steam and hot air flow are working properly

Convection Oven

  • Clean racks and interiors daily
  • Remove and clean drip tray
  • Follow manufacturer instructions as each oven is different
  • Wipe down door gasket with approved cleaner
  • Clean exterior with a cloth and stainless-steel cleaner. Dry with a clean cloth
  • To clean interior, remove racks, rack supports and back panel
  • Ensure that the Oven Door is Properly Sealed
  • Clean air intake weekly
  • Clean fan daily to prevent grease buildup
  • Inspect oven seal to prevent heat from escaping

Deep Fryer

  • Wipe down fryer exterior
  • Follow manufacturer instructions as each fryer is different
  • Clean fryer baskets
  • Filter the oil
  • Filter twice a day, everyday
  • Check that the gas or electric power are on
  • Check that the gas flow is unrestricted
  • Check that the pilot light works
  • Conduct a boil-out procedure
  • Fill the fryer with fresh oil to proper level

Be sure to also remove grease and buildup from your equipment to help keep your kitchen clean and sanitized. Also, schedule a professional to deep clean your ventilation hoods, walk-in fridges, and freezers. For repairs and other maintenance programs, warranties and more, contact the professionals at PRO-TEK.

Here at PRO-TEK, we value our commercial kitchen repair and maintenance experience and strive to consistently provide the highest quality, reliable services, and support.

PRO-TEK is a service company providing repair and maintenance for food service operations across the nation. PRO-TEK is authorized by over twenty manufacturers worldwide. Let us share our 40 years of commercial kitchen repair and maintenance experience with you. PRO-TEK can help keep your commercial kitchen safe by repairing and maintaining your equipment and appliances. Contact us today at (866) 773-7717 for a Free No-Obligation Consultation or Contact us via our Contact form.

Disclaimer: Keep in mind, especially during and after the COVID-19 pandemic, that there are differences between deep cleaning, sanitization, and disinfection. Cleaning removes dirt and impurities only. Sanitizing reduces germs to safe levels. Disinfection kills most germs on surfaces. The ideas mentioned in this blog are suggestions and it is up to you to determine which level of cleaning and what methods to use to clean your commercial kitchen.