Let’s face it; kitchen equipment doesn’t come cheap, which is why regular maintenance is important. After all, which restaurateur will not desire for the performance and durability of his kitchen equipment? With the four tips below, you’ll have your kitchen in the most pristine of conditions in no time!

Ensure thorough cleaning

From the dishwasher to the oven to the microwave, note that cleaning should be extended to beyond visible surfaces. Do remember to clean the underside of heavy appliances such as ovens and freezers every six months, as well as to dry the surface before placing the equipment back into its original place. Keep the insides of the microwave and oven clean by using a damp cloth and mild cleaning agent.

Also, be sure to clean the kitchen’s surroundings, including the floor, walls and pipes.

Look out for breakages and loose parts 

As the equipment are made up of many loose parts and components, resulting in unwanted hazards. Check the hinges and gaskets on your equipment, to confirm that the seals are secure and in the proper position.

Do empty out the oil filter of the fryers regularly and ensure that there are no loose parts.
If there is a broken or loose part of any restaurant cooking equipment, it is advisable to fix the issue right away, be it by oneself or a professional.

Schedule and conduct regular maintenance 

To achieve longer life expectancy and give high-quality products, it is recommended for restaurant equipment such as fryers to have specific cleaning procedures. For ice making machines and freezers, regular de-liming and defrosting are necessary. Ovens require checks on their gaskets and hinges regularly, while the air inlet fan of convection ovens should be regularly maintained. Be sure to clean and remove any remaining food particles. Also, dishwashers require regular emptying of filter baskets to enable easy drainage.

Engage the supplier

Catering equipment suppliers in Singapore  often offer after sales service and warranties in their. Don’t just let these privileges go to waste and be sure to engage the suppliers. Plus, a professional can better clean the equipment, perform tests to diagnose faults, and conduct repairs and maintenance procedures.