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Opening and maintaining a commercial kitchen is a meticulous process with many steps. Complying with regulations and requirements is mandatory for every establishment in order to maximize safety of the public and staff alike. This is especially relevant regarding...
Any commercial kitchen should be simple, efficient and easy to manage with flexibility. Good organization is one of the key foundations for any commercial kitchen to run smoothly and make your profits go up. After you have purchased your kitchen equipment - your first...
Certain items in restaurant kitchens can be more troublesome than others. One such item is the vent hood. These tend to be problematic because of potential fire hazards that can happen due to a build-up of grease if they are not regularly and thoroughly cleaned. It’s...
Cooking is fun and dangerous. There are so many Final Destination-like scenarios that can go down in a kitchen. That’s why it is important that you, whether you are a restaurant manager or owner, prevent any potential hazards from occurring. Here is the ultimate...
The most characteristic differential trait between commercial construction and homebuilding might be pretty evident. The first one refers to any business related constructions, whereas the latter simply houses people. However, the differences come from a broad...
Commercial kitchens have a great deal of equipment to sustain the constant workflow in the back of house. Any functional kitchen has fryers, grills, fridges or any other cooking device to have your kitchen working at full speed. However, in order for them to work properly and last for a long period of time, they need to be regularly checked and maintenenced. This begs the question, what should you do to make your equipment withstand such high-volume use?
A regular, monthly or bi-weekly check–up is the initial step to assure everything is working accordingly. This assures you have an overall assessment of your equipment and knowledge on any irregularity taking place. Check the air filters in coolers, refrigerators, and ice machines, and see if there are any gas leaks or if your vent hoods are clean.
Furthermore, this can be useful information for any technician coming to fix your kitchen equipment because you already have an equipment status overview. This reduces the probability of any tiny foreseeable problem becoming bigger and less controllable in the future.
An equally important job you need to do to prolong your life’s equipment is keeping it clean. Sanitization prevents food particles, grime, rust, and debris from building up, which can cause equipment failure. In order to reduce any risks of malfunctioning, doing a regular deep clean is a must.
Your kitchen equipment, vent hoods, floors and walls should be regularly cleaned as they are the core elements of the back of house – especially with vent hoods and ducts. These tend to build up grease coming from grease-laden vapors, resulting in its possible blockage. The blockage can then lead to kitchen fires that can spread rapidly to other parts of the restaurant. The presence of inflammable materials like cooking oils, gas, furniture and upholstery can trigger and spread the fire very quickly.
Despite the fact that you successfully complete the previous basic steps for kitchen equipment maintenance, you should get in contact with professionals who can assist you. Professional maintenance and cleaning services help not only with safety measures, but also to ensure that your kitchen equipment is running at peak performance, minimizing unexpected interruptions for your business.
In Protech, we not only offer cleaning services, but also a wide range of remodeling services to give your restaurant a fresh new look, with brand new equipment. Protech Construction professionals can assist with analyzing or assessing different opportunities to make the biggest impact. Factors such as budget, layout, and/or time frame of the project will be considered.
Want to know more about how to make your kitchen equipment last longer? Don’t hesitate to contact us!