A badly maintained commercial kitchen has never supported a long-term restaurant or catering company. The wisest decision you can make to secure your money is to take the greatest possible care of your machinery from the moment you buy it. With the fast-paced nature of many catering and restaurant settings, it’s easy to overlook daily cleaning and ignore the consequences. Machinery will start to malfunction after a lot of usage and service, which can have a big effect on your company’s efficiency and bottom line. Recognizing this from the start will save you time and money in the long run, so SGB Maintenance known for catering equipment repairs, has compiled a list of important maintenance tips to help you get the most out of your commercial catering equipment and accessories.
Create And Maintain A Cleaning Schedule
Cleaning and maintaining your catering machinery according to the assembly specifications will keep the machinery in proper working order, reducing downtime and the need for fixes. Be sure to clean, de-scale, and calibrate your cooking devices on a daily basis so that you can get the most out of your lifetime. The secret to cleaning and maintaining commercial catering equipment is to prepare ahead of time and begin your cleaning and maintenance program from the beginning.
Color Codes Will Keep Your Kitchen Secured
Color-coding the kitchen and its products is an excellent way to prevent pollution and health hazards. Different tools and utensils according to cross-contamination issues and assign a color to all cookware and machinery that comes into contact with specific ingredients.
For example, chopping boards, red-handled knives, and other kitchen implements may be used for yellow for gluten-containing items, meat, and blue for nut-containing items. This not only aids in maintaining a clean and healthy kitchen but also aids in the care of clients with food allergies.
Are You Fed Up With Scrubbing? Instead, Use Soak Tanks
Soak tanks may be useful for heavy-duty cleaning that needs to be repeated on a regular basis. They contain chemicals that are specifically designed to remove burn marks and grease buildup from metal equipment and difficult-to-clean items like extractor grills.
Another benefit of soaking the cooking and catering equipment is that it reduces the amount of time the staff consumes scrubbing. It also reduces the risk of being exposed to the cumulative effects of using harsh chemicals, which repeated scrubbing will bring.
Take Charge Of Any Repairs That Are Needed
If your machinery needs to be repaired, you’ll like to catch the issues as quickly as possible. As with most items, the longer you wait, the more harm can spread, not to consider the higher maintenance bills associated with higher levels of damage. Maintenance costs are one thing, but downtime on machinery can have a significant impact on the bottom line. It’s a chance you don’t want to take if you run a catering or restaurant service. Be sure to check the machinery on a daily basis and have each piece serviced according to the manual – or manufacturer’s – instructions.
Conclusion
Rolling a catering company or restaurant – or any food-related activity – can be hectic and stressful at times. By following the tips above, you can prevent minor issues from being major profit-sucking issues.
Remember to begin with routine cleaning and maintenance, and this excellent organizational habit will undoubtedly pay off in the form of a functional and efficient kitchen!
