The Complete Commercial Kitchen Maintenance Checklist

When it comes to the health of your staff and customers, there’s no room for sloppiness in a commercial kitchen. Regular kitchen maintenance is key to ensuring a safe and sanitary workplace. Many aspects of maintenance need to be considered when planning for regular checkups, including:

Cleaning

Clean the kitchen regularly.
Clean the floor.
Clean the walls.
Clean the ceiling.
Clean the doors.
Clean the windows.
Clean the sink and faucet, especially if food stalls are in them due to a clog or other issue that doesn’t allow water to drain properly (i.e., grease buildup).

If you have drains, make sure they are clear of debris by taking apart their parts and cleaning them individually with a brush or snake tool (make sure not to use an auger too aggressively as it can damage pipes).

Rangehood Filters Cleaning

Keeping your rangehood filters clean is an important part of maintaining a safe and healthy kitchen environment. Rangehood filters are exposed to grease, smoke, and other airborne particles, which can build up over time, reducing their efficiency and potentially leading to fire hazards. Regular cleaning of rangehood filters helps to ensure that they remain in good working order and operate at maximum efficiency look at cleaning rangehood filters in NZ.

Kitchen Equipment Maintenance

Commercial kitchen equipment maintenance is essential for ensuring the safety and efficiency of your kitchen. Proper maintenance of kitchen equipment can help prevent costly breakdowns, reduce the risk of fire, and extend the life of your investment.

It is important to have a regular maintenance plan in place to ensure that all commercial kitchen equipment is properly maintained and functioning properly.

This article will discuss some tips on how to maintain your commercial kitchen equipment so that it runs safely and efficiently.

Exterior

Clean the exterior of the kitchen.
Remove debris and dirt.
Wash walls and windows.
Clean floors with a mop or brooming machine, then wash them with a power washer if they are large enough to accommodate it (the average size is 10 feet long by 10 feet wide).
Clean doors and windows with a sponge or cloth dipped in soapy water, then dry thoroughly before moving on to step 6 below.

Interior

Clean and sanitize the walls, floors, and ceilings.
Remove any grease or grime from the walls, floors, and ceiling.
Clean the kitchen equipment.
Clean the kitchen flooring.
Clean the kitchen appliances (microwave ovens and stoves).
Clean the kitchen cabinets by wiping off dust with a damp cloth or sponge to remove food spills such as grease splatters from pots/pans in addition to fingerprints on doors of cabinets which can harbor bacteria if not cleaned regularly with warm water & mild detergent solution followed by rinsing thoroughly with clean water after scrubbing with cleaner; also make sure to wipe out inside bottom corners where crumbs often accumulate over time due to dirt buildup due when someone sweeps their feet across them during normal operation at high speed while walking in front of one another through the doorway into the adjacent room without paying attention where they are going; cleaning regularly prevents the accumulation which may lead to serious health issues like food poisoning if left untreated long enough (cleaning should take place monthly bimonthly seasonally annually depending upon usage patterns).

Pest Control

While pest control can be costly and time-consuming, it’s an important part of maintaining a commercial kitchen. Pests can carry diseases and contaminate food, as well as damage equipment.

They’re also a health hazard for employees who come into contact with them, so it’s important to exterminate them regularly. Commercial pest control will keep your kitchen safe for everyone who works there and prevent fires from starting due to nests built in the vents or electrical wiring being chewed through by rodents.

Grease trap

Grease traps are a common part of commercial kitchens and food service facilities, and they’re also one of the most important.

Grease traps are designed to collect and hold grease and other liquids from wastewater. Grease traps come in many different shapes, sizes, materials, and configurations; however, they usually consist of a pipe with a U-shaped bend that sits under the sink or in the basement. Fats from foods like bacon or butter can flow into this pipe when you drain them down your sink after cooking.

The fat then settles at the bottom of the trap, where it’s stored until it eventually breaks down enough to be drained away with other wastewater into municipal sewer systems for treatment before being released back into lakes or rivers downstream from where you live (or if you live near an ocean).

Walk-in cooler and freezer maintenance

To help you get a good idea of how to check your walk-in coolers and freezers, we’ve put together a checklist.

Check the temperature. Make sure that it’s at the right temperature (usually around 0 degrees Fahrenheit or -18 degrees Celsius).
Check humidity levels in both units; ideally, these should be between 40 and 60 percent relative humidity for optimal food safety and quality retention purposes. If they aren’t where they’re supposed to be, consider adjusting your air conditioning or heating system accordingly so that everything stays within said range of humidity levels at all times throughout their use for maximum results on both fronts!
Check airflow by looking for any areas where there might be leaks or condensation forming inside either unit; this could indicate an issue with seals which could cause mold growth over time if left unchecked–so make sure none exist before proceeding further with this checklist item!

Refrigeration units maintenance

Clean the condenser coils.
Check for damage to the fan blades.
Check for damage to the motor, which turns the condenser fan blades.
Make sure there are no leaks in your compressor (this is likely your refrigerant system).
Make sure that your defrost system isn’t leaking or broken. The defrost system removes ice buildup on all refrigeration units (including freezers). There are two types of defrost systems: “mechanical” and “thermostatic.” In a mechanical defrost system, fans blow warm air across hot coils so they melt any ice buildup on them; this process happens when you run hot water through your pipes or when you turn up your thermostat in the summertime. But if one part becomes damaged—like if something goes wrong with its wiring or it breaks down altogether—then it could lead to unsafe conditions like food poisoning or even food spoilage!

Ventilation system maintenance

If you have a ventilation system, it’s important to keep it in good working order. This will help prevent fires and improve air quality within your kitchen.

Inspect your filter(s) for dust buildup. If the filters are dirty, replace them as needed.

Clean any ducts that are accessible—you may need to use a wire brush or vacuum attachment for this task. Be careful not to damage the ducting system itself or any other parts of your ventilation system when cleaning these items!

Check for leaks around connections on fans and motors (if applicable). You can do this by using soap bubbles or WD-40 (a lubricant commonly used in kitchens). If there is an issue with leaks, it may be time to replace some parts of your ventilation system altogether!

Regular kitchen maintenance is necessary to ensure a safe working environment and top efficiency.

Regular kitchen maintenance is necessary to ensure a safe working environment and top efficiency. A well-maintained kitchen will save you money in the long term by reducing potential health hazards, preventing equipment failure or damage, and reducing food waste. A clean kitchen is a happy kitchen!

A clean kitchen is a safe kitchen. There are many ways that an unclean environment can be hazardous to your health and safety. Foodborne illnesses most commonly occur when bacteria in food are transferred from one surface or person to another.

When surfaces aren’t cleaned adequately, they can become breeding grounds for harmful bacteria that could make people sick if consumed with cooked foods (e.g., staphylococcus) or raw foods (e.g., E-coli).

The same goes for non-food items like knives: if they’re not disinfected regularly then they can spread disease via cuts on hands during use or through contact with surfaces such as counters and cutting boards after being used.