A kitchen is a place that gives life to many dishes. We need some equipment to do this job and typically designed to withstand high-volume use. However, continuous and frequent use of equipment would lead to failures and unexpected downtime thereby affecting the kitchen’s productivity and cost.
The equipment includes a deep freezer, refrigerator, steamers and boilers, griddles/tawa, mixer/grinder, oven, cooking ranges, peelers, tandoors, atta/dough kneaders, storage racks, utensils, cold display counter, exhaust fans and exhaust hood, bain-marie, fryers, ice makers, chafing dishes, working and service counters, dishwasher, hot food and cold food trolleys etc.
Following are some of the points that would help ease work.
- Regular maintenance of the equipment is an essential and cost-effective solution to minimize efficiency and repairs. Keep a list of equipment and their maintenance record. This helps to have a track of such problem.
- Equipment ‘energy star’ indicates energy usage and adds up small savings.
- Regular maintenance can extend the life of equipment for many years.
- Keeping the kitchen in a good condition increases the efficiency of the kitchen’s running capacity.
Equipment that runs smoothly saves energy, extended life-span, safe work environment for staff/employees.
Train your staff about guidelines to use equipment so that they are well maintained for a longer duration. Schedule the maintenance and cleaning programs; follow the instructions strictly.
Note: use only food industry-approved chemicals only for effectiveness.
The food ingredients/products should be removed during cleaning.