As a culinary manager, you know how important it is to keep your kitchen equipment in good shape. Not only does it ensure food safety and quality, but it also saves you money and time in the long run. In this article, we'll share some practical tips and a simple checklist to help you maintain your kitchen equipment regularly and efficiently.
The first and most basic step of kitchen equipment maintenance is cleaning and sanitizing. This means removing any food residue, grease, dirt, and bacteria from your equipment after each use. You should follow the manufacturer's instructions for cleaning different types of equipment, such as ovens, grills, mixers, slicers, and refrigerators. You should also use the appropriate cleaning products and tools, such as detergents, brushes, cloths, and gloves. Cleaning and sanitizing your equipment not only prevents cross-contamination and foodborne illnesses, but also extends its lifespan and performance.
For cutting boards, I use a storing rack that keeps them upright and apart from one another so they can dry properly and don't develop a smell.
The second step of kitchen equipment maintenance is inspecting and repairing. This means checking your equipment for any signs of damage, wear, or malfunction, such as cracks, leaks, rust, loose parts, or strange noises. You should inspect your equipment at least once a month, or more often if you use it frequently or heavily. You should also keep a log of your inspections and repairs, and report any issues to your supervisor or service provider. Inspecting and repairing your equipment regularly can help you prevent breakdowns, accidents, and costly replacements.
The third step of kitchen equipment maintenance is calibrating and adjusting. This means ensuring that your equipment is operating at the optimal settings and levels, such as temperature, pressure, speed, or time. You should calibrate and adjust your equipment according to the manufacturer's specifications, or as needed based on your recipes and preferences. You should also use the proper tools and techniques, such as thermometers, gauges, timers, or knobs. Calibrating and adjusting your equipment can help you improve your food quality, consistency, and efficiency.
Something I find that always gets overlooked is the cleaning of refrigerator coils. If they are not regularly cleaned they get clogged which leads the compressor to overheat and the fan to run all the time. Cleaning them regularly will assure they run smoothly and avoid costly repairs.
The fourth step of kitchen equipment maintenance is lubricating and sharpening. This means applying oil or grease to your equipment's moving parts, such as hinges, bearings, or gears, to reduce friction and wear. It also means honing or grinding your equipment's cutting edges, such as knives, blades, or grates, to enhance their sharpness and precision. You should lubricate and sharpen your equipment as often as recommended by the manufacturer, or whenever you notice any signs of dullness or resistance. Lubricating and sharpening your equipment can help you avoid injuries, waste, and poor performance.
The fifth step of kitchen equipment maintenance is storing and organizing. This means keeping your equipment in a safe, clean, and accessible place when you're not using it. You should store your equipment according to its size, shape, function, and frequency of use. You should also label, categorize, and arrange your equipment in a logical and convenient way. Storing and organizing your equipment can help you protect it from damage, theft, or loss, as well as save you space and time.
The sixth and final step of kitchen equipment maintenance is updating and replacing. This means upgrading or replacing your equipment when it becomes outdated, obsolete, or beyond repair. You should update or replace your equipment based on its age, condition, efficiency, and functionality. You should also consider your budget, needs, and goals when choosing new or improved equipment. Updating and replacing your equipment can help you stay competitive, innovative, and compliant with the latest standards and regulations.