Running a restaurant business involves dealing with a wide range of equipment for cooking, refrigeration, cooling, etc. And, of course, it involves the necessity to bear in mind the regular maintenance in your restaurant. Click here to learn more about restraint maintenance services you can count on.
Equipment that requires your attention and care
When it comes to maintenance, the main rule is every unit that requires installation requires servicing as well. In other words, your basic maintenance needs cover the following equipment at least:
- Coffee machines
- Ovens, stoves, friers, and grills
- Cold rooms and all types of fridges and freezers
- Dishwashers and other warewashing equipment
- HVAC equipment
Besides, if there are EV charging facilities in your restaurant, every EV charging station also requires regular servicing.
Note, regular maintenance for gas and pressurised appliances is a must by law. That is to say, using such equipment carries exposure or CO-poisoning risks. Thus, this is your obligation to ensure a safe environment for your personnel and customers.
How often you should arrange maintenance for your restaurant equipment
First, let’s talk about statutory maintenance. By law, you must undertake safety checks for your gas and pressurised equipment annually. That is to say, at least once a year, you must arrange deep maintenance (which includes, among others, safety checks) for your gas cooking equipment, gas boiler, and espresso machine.
However, servicing these hard-working bees just once a year is not enough to keep them at their top performance and efficiency. Typically, for cooking and coffee-making equipment, it is recommended to undertake comprehensive servicing at least twice a year. And arrange their daily cleaning, of course.
As for other equipment, maintenance periodicity is not prescribed by law and is fully at your discretion. For example, a good practice is to service your air conditioner before and after the hot season. And arrange maintenance for your warewashing and refrigeration equipment twice a year and cleaning routines – weekly.