CLEANING:

All managers know that kitchen equipment should be kept clean for sanitary reasons. Did you know that the equipment will last longer, work better, break down less, and cost less to repair if the entire unit is kept clean?

Kitchen Equipment should never be exposed to large amounts of water either by hose or bucket. If you use a cleaning company they should be instructed on these proper cleaning procedures. Equipment should be cleaned with a de-greaser or multi-purpose cleaner on a regular basis to avoid build-up. Power cords and flexible gas lines should be kept clean as well.
All areas behind equipment should be kept clean to avoid pests, odor, and health concerns. This also helps your service technician do their jobs more efficiently.

Kitchen Checklist:

Gas flames should always be burning a steady blue flame.
Motors that have vibration or whining sounds should be serviced.
Hinges, handles, knobs, and all other basic hardware should be in good condition and kept tightly secured.
All Hood filters in place (no gaps) and in good, clean condition.
Fire suppression system and extinguishers inspected and serviced on regular basis.
Dish machine should not have lime buildup inside. (de-lime as needed)
Tile and grout should be in good state of repair. Grout should not be more than an 1/8 inch deep.
All Managers should know the location of and know proper shut off procedures for water, electrical, and gas systems (We can tag these and explain these procedures by request).