Commercial Kitchen Equipment Cleaning
Oh no… kitchen not dirty!
I have come across many people concerned about their heavy utensils and appliances in their commercial kitchens, as they are unable to keep track of a cleaning schedule that is relevant to said kitchens. It is especially true for most of the units during the peak period, especially at the end of the year, especially in India, when all the holidays and celebrations line up one after the other.
When I say dirty kitchen, it’s not just the environment; it has to do with the functionality of the equipment and its general condition that give a kitchen its true identity.
We all know that daily cleaning is the only way to keep things in order, operational, but if that’s not the case with your kitchen, you should rely on scheduling a cleaning exercise, almost like a mandatory training that companies want their employees to have. employees receive. through. If your housekeeping department can stick to spring cleaning rooms, why can’t you in kitchens?
There is more than one reason to carry out regular kitchen cleaning, which can be listed as follows:
A. Maintenance of the kitchen environment
B. Conservation of kitchen utensils and appliances
C. Maintenance of the work environment.
Did I cover all the points? Yes, definitely. Because, within these three points, the success of a commercial kitchen in a restaurant or hotel is united.
The fact is that if the hotel’s maintenance department or the kitchen staff keep these three tips in mind at all times, unforeseen events such as equipment breakdowns, short circuits, excessive energy consumption, etc. will not occur. .
In a 24×7 environment, the kitchens of commercial establishments hardly find a rest period and therefore require extreme care. Try to divide the kitchen into segments (usually the layout itself acts as a partition, wet area, dry area, burners, coolers, etc.). It is ideal to select an area at a certain time (preferably at night when traffic/traffic is low) to focus on cleaning. The next day choose another area, perhaps. This vigorous cleaning cycle goes a long way to maintaining your kitchen equipment and utensils by preventing grease and grime from settling on them.
It is very important to ensure that kitchen equipment is always in the best possible working condition. Cleaning not only increases the life of all equipment, but also increases its resale value. This is vital as in a few years you might think about upgrading your equipment. In that case, it’s better to get the best resale value.
So the direct point here is about “well-maintained work teams” that companies “should” have.
Unattractive equipment is one that is inconsistent in its performance, and irregular cleaning schedule and lack of emphasis on annual maintenance are often the reasons for the result. In such a case, no one would like to claim ownership of such products. It is not like this? Therefore, it is best to maintain a regular cleaning schedule as part of the rosters. It’s like instilling a habit. And this is not difficult to achieve at all, if you decide to have it in the first place with the will to succeed.
Fortunately, many companies are trying to build their kitchen operating SOPs with maintenance in mind as a relevant goal to achieve. In this way they have been able to achieve the functionality (efficiency) of the old equipment on a par with the best/new equipment in kitchens.
At the same time, having an Annual Maintenance Contract (AMC) with an established company goes a long way in ensuring sound working conditions for kitchen equipment.
Remember, maintained equipment will always be a good proposition for you in the future. Their operating cost will not only be lower, but will be valued at a higher side (resale value) when you plan to get rid of them.