Where to Begin with Restaurant Equipment Maintenance
Opening a restaurant in Melbourne, Victoria requires sharp attention to restaurant equipment maintenance to ensure a seamless operation. In the hospitality industry, equipment upkeep is paramount, guarding against unforeseen repairs that could lead to business disruptions, sales loss, and increased expenses. Consider this: regular grease trap cleaning starts at $185, yet an emergency vendor dispatch for overflow can exceed $600.
Navigating restaurant equipment maintenance can be challenging due to the variety of equipment and infrastructure needing attention. This comprehensive guide serves as your foundational resource. Delve into our maintenance tips for common appliances and infrastructure in the hospitality industry, assisting you in understanding where and when to start your maintenance routine.
Hot Section Restaurant Equipment Maintenance
Hot section equipment encompasses appliances that apply heat to food, such as ovens and grills. Here’s how to maintain these appliances effectively:
Commercial Oven Maintenance Commercial ovens, including roasting, convection, steam, combination, and rotisserie types, require similar maintenance:
• Clean interior cabinets monthly for infrequent use and weekly for daily use to remove crumbs and odours.
• Calibrate oven temperatures regularly for accurate cooking.
• Inspect burners and pilot lights every six months to ensure proper functionality.
• Steam ovens need water filter changes every four to six months to prevent malfunctions and warranty issues.
Flat Top Grill Maintenance Routine cleaning of flat top grills prevents residue buildup:
• Regularly scrape and clean the surface to avoid residue accumulation.
• Consider re-seasoning the grill for optimal cooking.
Cold Section Restaurant Equipment Maintenance
Cold section equipment maintains perishable goods at low temperatures and produces cold-based products. Here’s how to maintain them:
Refrigerator Maintenance
Reach-in:
• Clean condenser coils regularly to ease compressor workload.
• Inspect evaporators for frost buildup, defrost if needed, and seek assistance if the issue persists.
• Check and replace worn-out door gaskets.
Walk-in:
• Regularly inspect evaporators for frost buildup and consider professional maintenance due to the complexity of these units.
While routine checks by your in-house team are recommended, complex maintenance tasks for walk-ins are best handled by refrigeration technicians to prevent emergencies effectively, get in touch with CKV today!