Your catering business is your bread and butter, as they say, and you have more than likely invested a lot of your time and effort into it. But running such a business means investing more – and for this, we’re referring to the equipment you have in your kitchen. The equipment you have has undoubtedly cost you a pretty penny, and you want to make sure that it can last for a long time, so your investment pays off. Fortunately, there are many things you can do to ensure the proper maintenance and longer lifespan of your equipment. Following are some top tips for taking care of your commercial catering appliances and equipment.
- Don’t forget to refer to the manufacturer’s guidelines
The thing with commercial equipment is that it’s not the same as ordinary household kitchen equipment where the guidelines of the manufacturer go into the bin along with the container or box with which the equipment came. For commercial catering appliances and equipment, the handbook from the manufacturer counts for a lot. You should familiarise yourself with it before you even use the equipment, as it includes instructions on when to clean and maintain the equipment and other essential details. Also, activate all the warranties which come with the equipment, and keep detailed and updated service records as well. If you have already thrown away the handbook or guidelines, check the website of the manufacturer for a copy.
- Follow a specific schedule for cleaning
You should also follow a specific schedule for cleaning as prescribed by the manufacturer. You should conduct daily cleaning, so assign some of your staff to take charge of it. You should also train your staff on how to clean the equipment properly. Carry out spot checks so you can assess the standards followed by your team.
- Make use of soak or decarbonising tanks
You can also make use of a soak tank or a decarbonising tank which can remove residue (especially burnt residue) and grease which has built up. A soak tank or decarbonising tank works especially well for the removal of grease from all kinds of cooking equipment made of metal, particularly areas which are hard to reach such as an extractor grill. You have can either hire or purchase one, and it can help you reduce the downtime of your staff as they no longer have to spend too much time scrubbing off grease build up.
- Schedule regular visits from the professionals
You should also make sure to schedule regular visits from the professionals so that they can clean and disassemble your large kitchen appliances such as cookers and ovens so that they can thoroughly clean them. Additionally, schedule regular checks and visits for your gas appliances, and make sure the inspection is carried out only by a qualified gas engineer well-versed in commercial catering equipment in London such as those from Gas way Commercial.
- Think of deep cleaning
As already mentioned, keeping your equipment clean is vital. But some equipment may need special deep cleaning as well, and this includes extractors, which can easily acquire a build up of grease (which can increase the risk of fires in your kitchen). You can take advantage of professionals in deep cleaning, and by doing this, you are lessening the risks and ensuring the highest hygiene standards in your kitchen as well.
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