Preventative maintenance of your restaurant equipment can be as easy as regularly cleaning and servicing your commercial equipment. Below are several tips for properly cleaning and maintaining your restaurant equipment.
- Clean your restaurant equipment daily to prevent dirt build up. This build up comes from food products and grease falling into the crevasses and wears down your equipment.
- Make a schedule for cleaning, calibrating commercial ovens, checking commercial refrigerator temperatures, descaling dish machines and any other type of commercial equipment upkeep.
- Closely read and follow the cleaning directions in the manual and on the solvent bottles to avoid damaging your equipment.
- Contact the manufacturer if you aren’t certain of the proper way to clean any restaurant equipment you have. Most manufacturers keep copies of maintenance manuals even for retired models.
- Set up a service contract for your restaurant equipment with the manufacturer or a local service company to perform regularly scheduled fine tuning of each piece.
- When choosing new restaurant equipment, opt for ones that are easy to clean. This means coming apart and being put together easily.
- Take advantage of your manufacturer’s representatives. They are well trained and don't charge to help out, so call them in to teach you the best cleaning methods for your equipment.
- Store small restaurant equipment such as blenders and produce cutters in closets or cabinets whenever possible. This prevents them from being knocked over, dropped or spilled on.
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