Your kitchen equipment is pivotal to your ability to deliver a full menu to your customers and clients – after all, what’s a restaurant without its kitchen. As a result, you cannot afford to have any downtime whatsoever.
When you customers walk into your restaurant, they should be able to get whatever is on your menu. Regular maintenance is, therefore, key to ensuring that your catering equipment stays functional and efficient always. Control your movement in the kitchen, use cafe barriers in open kitchen restaurent where consumer can take food directly from the kitchen. Avoid catering equipment breakdown by doing the following:
Clean Your Equipment on a Regular Basis
When left neglected for long, your kitchen equipment will start corroding. You want to avoid this as much as possible considering that corrosion isn’t healthy for your meals, not to mention the equipment, itself. Clean as you go, and clean regularly:
- Start cleaning with a mild detergent and wet cloth. This will help cut the grease and keep your equipment shiny.
- Always follow the grain when wiping the equipment. Some of them tend to come with a brushed grain or finish. Following the grain will help you clean better, and faster.
- Baking soda can help eliminate baked-on grease. Sometimes cleaning with water and soap won’t do the job. So, add some baking soda to water to make a paste and apply it to the grease. This works as an effective grease cutter.
- Spills aren’t good for your equipment. Clean them immediately. This is particularly important if the food is acidic, and is always good practice for reasons of safety and sanitation.
- Ensure that the surface of the equipment is rinsed clean. This is important because prolonged exposure to the soap can damage some kitchen equipment. Then ensure that it has dried completely before use.
- Finally, apart from the regular, daily cleaning, you will need to carry out the periodic deep cleaning of everything in your kitchen. As you follow through with the habit to clean as you go, you will find that your regular deep cleanings aren’t any trouble at all.
Perform Regular Inspections and Maintenance
You’ve probably already guessed the secret — don’t wait until something is wrong with them before checking your equipment. The smartest thing to do is schedule regular inspections of your kitchen and its equipment. Check for moving parts, possible disconnections among the parts, wear and tear, particularly in hidden parts of the equipment, and listen to how the equipment sounds. Investing in a “minor” issue today will save you a costly piece of machinery later on. By taking care of your tools, you can make sure they last long enough to take care of your business.
Repair Only What You Understand
It’s true that do-it-yourself repairs can seem like a great way to save some money. And in many cases, you can perform repairs and replacements yourself. But if you don’t understand the machine you’re working with, what’s wrong with it, and how to fix it — don’t. Many times, it’s as simple as ordering a replacement from 24/7 Restaurant Parts and following instructions to swap out a bad part.
In either case, they say an ounce of prevention is worth a pound of cure. And they’re right.