In a commercial kitchen, you’ll often hear people referring to their “meez.” This is a shortened, casual version of mise en place, or everything in its place, a French cooking concept that refers to having a prep station ready to go before the start of service. Efficient service depends on organization and intentional execution. A messy workspace can lead to excessive fill times and missed or incorrect orders, which can cost money in the long run. In a similar way, commercial kitchen equipment must be regularly cleaned and maintained in order for it to provide the best service. We’ve put together a quick and easy reference for cleaning several pieces of equipment in your commercial kitchen.
1. Clean Daily for Best Results
It can be tough to know where to start when cleaning and maintaining commercial kitchen equipment. Each machine has so many different nooks and crannies where dust, dirt, and grease can settle. Cleaning also must be done intentionally and regularly to keep stubborn spills from compromising your equipment. Although it may add extra tasks to a punch list, it’s much easier to wipe away sauces than it is to scrape off months of accumulated grease.
2. Invest in Commercial Degreaser Products
Commercial degreasers
are one of the most powerful tools for maintaining a commercial kitchen when it’s used correctly. A gallon may only cost a few dollars, but it is worth its weight in gold when
maintaining a clean and safe workspace. Aerosolized grease from cooking ends up everywhere in the kitchen, and a degreaser can cut down on this daily accumulation, adding years of service to your kitchen equipment.
3. While Cleaning, Check for Cracks, Tears, Clogs, or the Unusual
A daily light cleaning and a monthly deep cleaning is the best time to check on the status of your equipment. You can even place a checklist next to the equipment to keep tabs on wear and tear. We suggest checking the following parts for each piece of commercial kitchen equipment:
Ice Machines: Check cubes to make sure the ice is clean and uniform in shape.
Cooking Equipment and Hoods: Empty grease traps as they fill and check the exhaust filter on hoods. On ranges, fryers, grills, steamers, kettles, and broilers, check for rusted parts, broken or missing control knobs, leaks, and make sure all burner ports are unplugged.
4. Schedule Planned Maintenance
While cleaning commercial kitchen equipment is essential, it can’t prevent all wear and tear that equipment can sustain.
Planning regularly scheduled maintenance visits
with a manufacturer-authorized service agent can go beyond a surface-level clean. A service tech can identify and replace components that could lead to performance issues and address anything that could prevent normal functioning.
Searching for commercial kitchen cleaning tips?
Simple preventative steps
like cleaning dust, dirt, and grease from coils, checking fan functioning, and keeping tabs on the refrigerant level can save thousands in repair costs down the road. ATECH is committed to repairing and maintaining your commercial equipment quickly, efficiently, and effectively. To help you keep a regular schedule for servicing your commercial kitchen equipment,
reach out to us for a planned maintenance visit
today.
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