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There’s an old proverb that we’ve all heard: “If it ain’t broke, don’t fix it.” Unfortunately, this is terrible advice regarding restaurant-related assets, equipment, and systems. Preventive maintenance is relatively less costly than reactive maintenance.
Preventive maintenance is the time spent ensuring that your restaurant’s equipment remains operational. It entails more arduous professional maintenance work performed on a monthly and semi-annual basis and the everyday cleaning and care of your equipment.
Take note of the four most crucial preventive maintenance tasks to keep your restaurant ahead of the competition.
Maintain Your HVAC System
Your heating, ventilation, and air conditioning (HVAC) system may be running in the background, but if your air conditioning goes out in the middle of summer, you can bet your bottom line will suffer. Customers like a restaurant with a cool but appealing atmosphere and will not return to a hot restaurant on a hotter day.
You can schedule routine maintenance such as filter replacements, seasonal tune-ups, and frequent inspections by hiring a maintenance company to keep it running smoothly.
Frying Equipment Maintenance
Frying equipment is a leading cause of kitchen mishaps. When hot cooking oil is mismanaged or mixed with water, it can cause disasters, and vaporized oils and grease are powerful igniters that can quickly become fuel for a fire.
Although kitchen fires are typically small, they can nonetheless destroy equipment, cause substantial financial loss, and even endanger the safety of your employees.
To lessen the likelihood of them occurring, incorporate all of the manufacturer’s recommendations, like cleaning filters, exteriors, and periodic boil outs, into your kitchen maintenance checklist. Assign duties to multiple employees and monitor progress to ensure that no important procedures are missed.
Oven Maintenance
A combi oven’s most prominent feature is its versatility. This appliance combines convection, steam, and combination cooking, allowing you to perform anything from poaching an egg to baking a cake in one location. That is why periodic cleaning and maintenance are critical to extending the life of a multifunctional oven.
Because the steam mode releases water into the oven, mineral and calcium deposits can accumulate on the steam generator. Make sure you descale the oven as per the manufacturer’s instructions. It would be best if you also wiped down the intake fan once a week. A clean intake fan aids in hot air circulation around the cooking chamber, which is essential for convection cooking.
Cleaning the floor
Most people do not consider the kitchen floor part of their equipment, yet the area of your kitchen is used the most. Improper floor care can lead to a slip-and-fall accident, halting work in your kitchen, leaving you short-staffed, and reducing your bottom line.
Floors should be cleaned regularly with a commercial kitchen floor cleaner. As part of your everyday floor-cleaning regimen, scrub the floors thoroughly with a deck brush. Rubber mats and non-slip kitchen footwear will also aid in traction.
Conclusion
Setting up and fine-tuning your preventative maintenance program is an excellent method to increase your restaurant’s productivity and customer satisfaction. A proactive approach will save the effort, time, money, and worry associated with unanticipated maintenance requirements.
