How to Maintain Your Commercial Kitchen

How to Maintain Your Commercial Kitchen

There’s nothing like the look and feel of a brand-new kitchen! The stainless-steel countertops, modern cooking equipment, clean and empty refrigerators; there’s nothing like it. However, without the proper aftercare, your new commercial kitchen will end up looking worn out and outdated in no time. Part of our bespoke commercial kitchen services at Dawnvale is providing you with adequate aftercare tips and assistance. Whether you want to tend to your kitchen needs independently or wish to hire our team, here’s a few aftercare tips we recommend to keep your new kitchen looking perfect!

First, wipe it down, and often. Countertops and cooking equipment that you frequently use are subject to normal wear and tear. However, you can avoid unnecessary costs and delays by keeping your workspace clean and tidy. This includes storing unused equipment, sanitizing surfaces after using them and refraining from leaving significant amounts of food and liquid unattended. An additional tip is to integrate a cleaning routine for your staff that can be quickly performed a handful of times throughout the day. That way, your kitchen stays looking new and clean.

Second, use the correct cleaner for each surface. While most commercial kitchens are now stainless steel, there are components and equipment that may not be. As a result, a “multi-surface” cleaner may not be the best solution for your aftercare needs. Create a list of the different surface types your kitchen has and locate the appropriate cleaner for each of them.

Third, schedule and plan regular maintenance for your equipment. There’s nothing worse than having a full restaurant of customers and no working stove top. Avoid costly delays by scheduling routine maintenance for your larger (and small) kitchen equipment. Depending on the supplier and manufacturer, warranties may differ. At Dawnvale, though, we outline what warranty deadlines each piece of equipment has, from the ovens to the door handles. Keep this list in an easily accessible location and remain proactive about your kitchen’s maintenance.

Fourth, adequately train your staff to operate your kitchen. As the powerhouse behind your restaurant, your kitchen staff will be utilising the space more than anyone else. As such, it’s critical to ensure that every employee knows what cleaning and maintenance requirements your equipment needs. Most kitchen staff will follow a standard of procedures manual and perform the tasks it outlines. Take time to walk through your kitchen with your employees, pointing out irregularities and areas that require careful attention. Remember, the key is to be proactive, not reactive!

Last, know when to ask for help. At the root of all aftercare tips, we recommend always to contact our team when in doubt. Every kitchen we design serves a different purpose. As such, each kitchen requires a different level of maintenance and care. Our goal is simple; improve your output without sacrificing quality. To do this, it’s important to follow these basic aftercare tips. However, should there be any confusion, it’s always a good idea to contact us first.

Fred Stein

The author Fred Stein

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