A commercial kitchen is certainly one of the occupied areas of the building, yet it is the most neglected ones as well. Usually, managers don’t really pay attention to its upgrading and maintenance, which leads to certain issues related to health and business too. However, if the kitchen and its equipment are well-maintained, then this can save your time and money too. This way you will address the issue before it ends up in to a significant problem.
Importance of Commercial Kitchen Maintenance
Many people don’t want to spend much on the kitchen maintenance as they consider it extravagant.
Little do they know that this investment can provide them long-term financial benefits. Not convinced? Here are some of the points that will surely change your mind-set with logical reasoning.
1. Saves Your Money
Imagine your burner has clogged to the point where it can catch fire, and ultimately burn or damage all your kitchen. Scary, isn’t it? Now take yourself to another scenario where you are checking on your equipment (let’s say your burner) from time to time, doing proper cleaning daily or whenever it is required. In this case, your equipment will not only serve you for a longer time, but it will also save you a lot of money in a long run. Now choice is totally yours, whether you want to be in the situation ‘A’ or situation ‘B’.
2. Save Your Time
What if your fryer has stopped working all of a sudden? You start dialling a technician number for repairing. What if he tells you to buy a new part for replacement, and it is only available online? You might get stuck for days until the product is dispatched, delivered and installed. Hence, wastage of time! Do you think it is wise to keep your kitchen closed for maintenance purposes and that too on a commercial scale? In short, maintenance of your workplace and relevant equipment can save your time, money and help you stay efficient.
3. Raise Employees Morale
Regular maintenance can not only benefit you but it will also help your employees. You might be thinking how? Well, if machines are working fine, then ultimately employers can finish their work efficiently and easily, otherwise it will just lead to frustration and exhaustion. When employers are down, it means your business is going to die slowly too. Decide yourself!
In the era of social media, online testimonials and reviews are given much importance. It is considered one of the easiest ways to market your product(s) or business. Especially when it comes to food, the competitive market is growing up and up every passing day. How would you cope in the market with inefficient and clogged equipment? What if some customers reviews bad about cleanliness of your crockery or kitchen? You will certainly lose it!
Tips and Tricks For A Tidy Kitchen Area
By reading out the disadvantages of neglecting a commercial kitchen, you must be interested in the following tips and tricks to a tidy cookery. Have a look
1. Keep The Cooking Area Clean
First things first, if you are running a restaurant; it is most important to keep the filth away from the area where you cook. It includes neat utensils, disinfected cutting boards, wiped shelves and of course the burner shouldn’t be clogged. Either you are running a small business or cooking on a big scale, if your kitchen is pilled up with grease and dust then it can lead to several health hazards. No one would want to visit a restaurant from where they caught stomach issues, diarrhoea and acidity. Would you?
How to Fix?
- Make sure to wipe or scrub your grates, burners and skillets on a daily basis. This way, you just have to thoroughly clean the items once in a month only.
- For detailed cleaning, all you need to do is, take warm soapy water and soak the removable parts in it for a while.
- Grease accumulates under the cooking area and the drip trays the most. So, don’t forget to clean them regularly.
2. Duct and Vent Hood Cleaning
Vent hood and duct needs your attention too ever once in a while. However, you would need professional help to get this job done. Why? Because it is a lengthy process that requires proper cleaning to prevent clogging. Don’t worry, you would just need to call for help twice in a year. Not a bad deal at all !
Note that it is suggested to get detailed cleaning done in every six months but it is a minimum duration and you may need it more often, depending on your usage. In either case, don’t forget to wipe the outer surface every now and then so it can appear clean at least.
3. Keep Your Deep Fryer Clean
You might have noticed that oil gets polluted with residues after deep frying. Upon refrying, they turn black and even change the color of oil. If you don’t stain them every day, they can not only discolour the food but will also change its taste, makes it bitter and burnt.
In most of the commercial kitchens, deep fryer is one of the biggest fire hazards. Hence, don’t neglect its maintenance to avoid any regretful circumstances. It is recommended to call a professional every 12 months for services.
4. Don’t Overlook Your Freezer
Where do you keep all your food to use later? In the freezer. How to increase the lifespan of a cooked or raw food item? Keep it in the freezer. From where do you get the ice or meat for cooking? From the freezer. Hence, a freezer is the most useful yet neglected part of the kitchen, even at home. Do you know that neglecting freezers can actually impact its efficiency and even cause a complete breakdown? It means all your frozen food and meat are in danger. Especially if you are a commercial user, it is not wise to take such risks. It is suggested to thoroughly inspect and clean your freezer at least once every month.
It is always a great idea to take precautionary measures before than bearing regretful circumstances later. Same formula applies for commercial kitchen maintenance.
In order to save your money, time and energy; your equipment has to be in a perfect working condition. Besides, cleanliness is also an important factor to increase the lifespan of your machinery, kitchen and ultimately your business. Moreover, if you are running a food-related business on a large scale, then you can hire trained employees who know how to work in a kitchen and deal with equipment. If you can’t afford professionals at the moment, then you can always train the newbies to ensure hygienic conditions. After all, it is the matter of your business and health as well!