It is very important to keep up with the maintenance of your kitchen equipment. Not only does this mean daily cleans, but it also includes scheduling professional deep cleans of ventilation hoods and walk in freezers. In addition, you should also test and inspect your equipment to make sure they are working properly. The importance of regularly checking your equipment is that they will run more efficiently, you will have a safer work environment for you and your employees, and you will produce better food quality and service. By keeping your kitchen equipment in tip top shape, you will reduce utility costs. This is because equipment that is kept clean will run more efficiently, therefore using less electricity, gas, or water. You will have fewer major failures if your equipment is maintained properly. Major failures can lead to unhappy customers and loss in revenue if you have to close unexpectedly. Proper cleaning and testing of your equipment can keep this from happening. Further, equipment in good standing will result in better food quality and service. If you have dirty equipment, it could affect the taste of your food and keep the food from being prepared in an efficient amount of time. Moreover, well-maintained equipment will last longer and save money and commercial kitchen equipment can be very costly. Also, if you wish to sell your used equipment, it will have a better resale value. Finally, keeping your equipment regularly maintained will create a safer work environment. One safety hazard that can occur from not properly cleaning your equipment is dangerous fires that could injure someone. 

If you do not have the time to do a real thorough cleaning of your equipment, hire a professional like RK Commercial Kitchen Services! We perform regular cleanings to make sure your equipment is in top condition and will ensure that you are being efficient in your kitchen and have a safe place to work. 

Kitchen equipment should be given a general clean every day. This means removing grease from your work station, a quick wipe down of all stove tops, counters, grills, deep fryers, etc., and cleaning any other appliances that may have came into contact with food throughout the day. Refrigerators and freezers should be cleaned out to prevent cross-contamination and you should make sure you do not have any expired food in your kitchen that you could be serving to your customers. 

Some services that a professional will provide when cleaning your commercial equipment include emptying and cleaning out grease traps, deep cleaning and removing grease from kitchen hoods and exhaust fans, deep cleaning flooring surfaces, walls, ceilings, appliances, and all kitchen equipment, replacing filters, and cleaning and disinfecting sinks, counter tops, and all other surfaces.

The equipment you need in your restaurant will vary depending on the size of your restaurant and what you plan to serve to your customers. Commercial kitchen equipment can be very expensive. Therefore, sometimes it is best to lease or purchase used equipment. However, you should get those pieces of equipment inspected and tested before purchasing to ensure they are good quality in good condition. Some of the most common pieces of commercial kitchen equipment that may come in handy include a range, oven, grill, deep fryer, walk in cooler, freezer, saucepans, baking sheets and pans, pizza screens, tongs, spatulas, ladles, chef knives, whisks, mixing bowls, steam table, plates for every meal, cleaning rags and buckets, rubber floor mats, hand soap/dispensers, and a fire extinguisher.