Running a commercial kitchen is no easy task. In addition to cooking and preparing food, you also have to worry about cleaning and maintaining the equipment. That’s why it’s important to use a commercial kitchen maintenance checklist.
Managers, restaurant owners, and head chefs need to protect their consumers and prepare for potential health hazards. The commercial kitchen environment is full of potential risks, so it’s important to be as proactive as possible regarding safety. That’s where a checklist comes in handy.
This article will teach you how to create your commercial kitchen checklist to make sure that all of the essential tasks are covered.
What is a Commercial Kitchen Maintenance Checklist?
A commercial kitchen maintenance checklist lists tasks that need to be completed to keep the kitchen running smoothly. These tasks can range from cleaning the floors to checking the refrigerator’s temperature.
The frequency of these tasks will vary depending on how often the commercial kitchen is used. For example, if the kitchen is only used once a week, the daily tasks may only need to be completed once a week.
However, if the commercial kitchen is in use every day, the daily tasks will need to be completed. Therefore, it’s important to tailor the checklist to fit the needs of your commercial kitchen.
What to Include in a Commercial Kitchen Maintenance Checklist
Preventing maintenance issues in your commercial kitchen should be a top priority. Be intentional about equipment maintenance to prevent costly repairs and health and safety violations. That’s why it’s important to include all of the essential tasks in your checklist.
Every commercial kitchen maintenance checklist will look different. However, it will generally cover the following areas:
Grills and Griddles
Many commercial kitchens use grills and griddles for cooking hundreds of meals every day. They are easy to use and clean, and they help maximize the space inside your kitchen. When it comes to your griddles and grills, there are three things that you should always include in your checklist:
- Clean and declutter the burners.
- Wipe down grills and griddles after every use.
- Check grease filters and traps at least once a month.
Another common type of cooking equipment in commercial kitchens is ovens. They come in handy when you need to cook large quantities of food at one time. When it comes to ovens, your checklist should include the following tasks:
- Clean oven racks after every use.
- Wipe down the interior and exterior of the oven every week.
- Check door seals and gaskets monthly.
Sinks and Dishwashers
Whether you’re washing your dishes and cookware manually or using a commercial-grade dishwashing system, the sinks and dishwashers you use to clean and sanitize your plates and kitchenware are important parts of maintaining a clean and organized kitchen. Important items to add to your commercial kitchen maintenance checklist would include the following:
- For dishwashers, clean the filter every 15 to 20 cycles.
- Check chemical levels (detergent, rinsing aids, sanitizer)
- Train employees to rinse food debris from dishes before loading them into the dishwasher.
- Look for dents, chips, or damage into dish racks
- Check the water tank and change it regularly.
In commercial kitchens, sinks are used for various tasks, from washing dishes to prepping food. Therefore, your commercial kitchen maintenance checklist for sinks should include the following tasks:
- Wash, rinse, and sanitize all sink surfaces after every use.
- Check for leaks around faucets and pipes.
- Clear sink drains of food debris daily.
Any commercial kitchen will feature either a gas or electric (or even both!) fryer that cooks large quantities of fried products. Countertop fryers maximize floor space for smaller diners. On the other hand, larger and busier kitchens may use multiple floor models to keep up with the constant demand for fried food.
For fryer maintenance, your checklist should include the following items:
- Clean and inspect fryer baskets after every use.
- Wipe down the interior and exterior of the fryer every week.
- Check oil levels and quality monthly.
- Extract dirty oil regularly.
- Clean the vent hood filters monthly.
- Check for gas leaks or faulty wiring for electric fryers.
- Pay attention to the quality of the oil you’re using in the fryer.
There’s no denying that the range is the kitchen’s most used piece of equipment. That’s why commercial kitchen owners make sure their range hood doesn’t break down. Otherwise, not only will it cost a lot of money to repair, but it will also reduce the efficiency of your kitchen.
To make sure your commercial range continues to function effectively, make sure you add these items to your kitchen maintenance checklist:
- Clean and secure burners and grates regularly.
- Grease valve knobs regularly.
- Clean drip pans monthly.
- Wash the range hood filter every month.
- Clean the interior and exterior of the range on a weekly basis.
- Check and clean the back of the hood.
- Check and ensure that the thermostat is working properly
- Train your kitchen staff to use ranges appropriately to prevent safety hazards and costly damages.
Refrigerators and Freezers
Temperature control is essential to commercial kitchens, as different foods need to be stored at specific temperatures to stay fresh and prevent foodborne illnesses. As such, commercial refrigerators and freezers are some of the most important equipment in any commercial kitchen.
Your commercial kitchen maintenance checklist for refrigerators and freezers should include the following tasks:
- Clean interior and exterior surfaces of refrigerators and freezers on a weekly basis.
- Check door seals and gaskets monthly.
- Clean evaporator coils monthly.
- Defrost commercial freezer units as needed.
- Monitor temperatures regularly to ensure food safety.
- Lubricate the hinges and clean the gaskets.
- Check the refrigerant level.
- Verify electrical connections for any faulty wiring.
- Check and adjust defrost timers regularly.
- Calibrate thermometers regularly.
- Check the suction line insulation.
Your commercial kitchen likely has a variety of storage spaces, from dry storage areas to walk-in coolers and freezers. These storage areas are essential for keeping food fresh and organized. To keep your commercial kitchen running smoothly, add the following tasks to your maintenance checklist:
- Every week, inspect all food storage areas (dry storage, coolers, freezers).
- Check for signs of pests or infestation.
- Rotate stock regularly to ensure freshness.
- Discard any expired or spoiled food items.
- Organize storage areas to prevent cluttered and dangerous conditions.
- Ensure that all food is properly labeled and dated.
- Clean shelves, counters, and storage containers as needed.
Try DataMyte For Your Commercial Kitchen Maintenance Checklist!
Whether you’re running a neighborhood diner, a mobile food truck, or a five-star restaurant, conducting regular preventive maintenance in your commercial kitchen is important in providing high-quality operation, performance, and guest experience.
With DataMyte’s Digital Clipboard and its custom checklist builder, you can easily create a comprehensive commercial kitchen maintenance checklist that covers all the essential tasks for keeping your commercial kitchen running smoothly.
The DataMyte Digital Clipboard is a workflow automation software that will help you streamline your commercial kitchen maintenance needs and make sure your commercial kitchen is always up to code and compliant with health and safety regulations.
Click here to learn more about how DATAMYTEcan help you streamline your commercial kitchen maintenance checklist with our Digital Clipboard.
As you can see, there are a lot of tasks to add to your commercial kitchen maintenance checklist. But by breaking it down into daily, weekly, and monthly tasks, you can easily keep on top of everything. What other tasks do you make sure to include on your commercial kitchen maintenance checklist? Let us know when you try the DataMyte Digital Clipboard!
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