Top Tips for Catering Equipment Maintenance
The only way to get the most benefit and trouble-free service out of your catering and refrigeration equipment is to perform regular maintenance. Regular maintenance, which includes cleaning, will keep everything working in good working order and can catch minor problems or worn out parts before they cause expensive breakdowns.
Read The Manual!
The first place you should look for proper maintenance procedures for your specific pieces of catering equipment is the owner’s manual, which comes with the equipment. Generalised tips from an article on the internet are all well and good, but the owner’s manual will tell you specifically what needs to be done to keep your equipment in tip-top shape. Most manufacturers’ websites have downloadable versions of manuals, and the manufacturers should have manuals for older or discontinued models, too.
Educate staff on the proper use of the equipment.
Misuse and abuse are among the leading causes of catering equipment breakdowns, and most warranties will not cover repairs resulting from misuse. Show staff how to properly use, clean and maintain your foodservice equipment to keep everything up and running and eliminate the amount of money you have to spend on non-warranty issues. This is especially important for our very popular Mobile Cooking Lessons Workstation with Cooker and Hob as the potential risk of injury is incredibly high.
Clean all catering equipment daily.
Daily cleaning is perhaps the most important maintenance tip for catering and refrigeration equipment. Daily cleaning prevents dirt, grime and food scraps from building up and causing damage to the machine’s components. Having clean catering equipment is something environmental health officers look for too. Cleaning the equipment is extremely important, especially when someone else is using the equipment after you. Our Aqua Smart Junior Breakfast Club Canteen Dining Trolley for Primary Schools is designed to be used for breakfast clubs, meaning the unit will potentially be left unused throughout the day and night. It therefore is imperative to keep it clean to avoid being on the wrong side of Environmental Health.
Perform thorough cleaning on a regular basis.
Either weekly, monthly or half yearly, depending on the type of equipment, there are deep cleaning procedures that need to be followed. The purpose of more thorough cleaning is to get those places that are hard to reach or to just tackle the grime that accumulates over time.
Regularly inspect your catering equipment.
Any time you perform a thorough cleaning on your catering equipment, inspect any moving parts, electrical, water and gas connections and other components for wear, tear and leaks. Catching and correcting small maintenance issues early (like a water leak caused by a loose hose fitting) can save you from more expensive repairs in the future.