Preventive maintenance is cheap compared with emergency repairs, lost product and a dark station on a busy night. The problem is that it gets skipped when nobody owns it. The fix is a written schedule, broken down by equipment and frequency, with a name next to every task. Use the schedule below as a starting point and adjust it to your manufacturers’ manuals, which always take priority.
Shop the equipment in this article: Migali C-CB36-HC 36″ refrigerated chef base, Westlake GF120 50 lb gas floor fryer and Westlake GCO511 39″ single deck gas convection oven. Freight is included on every order.
How to Set Up the System
Make a simple chart with the equipment down the side and daily, weekly, monthly, quarterly and yearly columns across the top. Post it where the team can see it. Each task gets initials and a date when done. A manager reviews the chart weekly. Keep manuals and spec sheets in one binder or folder.
Refrigerators and Freezers
- Daily: check and log temperatures. Refrigerators should hold 41F or below. Wipe door gaskets and check that doors close fully.
- Weekly: clean interiors and shelves, check for ice buildup in freezers and clear drain lines.
- Monthly: clean condenser coils, more often in greasy kitchens. Inspect gaskets for tears and hinges for sag.
- Yearly: have a refrigeration technician check refrigerant system performance and electrical connections.
- Chef bases like the Migali C-CB36-HC 36″ refrigerated chef base sit under hot equipment, so their coils need extra attention.
Fryers
- Daily: skim debris, filter oil, check oil quality and wipe the exterior.
- Weekly: boil out the tank with a fryer cleaning solution per the manual.
- Monthly: check the thermostat with a separate thermometer and inspect baskets.
- Quarterly or yearly: have a licensed gas technician inspect burners, pilot and gas connections.
- This applies to floor fryers such as the Westlake GF120 50 lb gas floor fryer.
Griddles and Charbroilers
- Daily: scrape and clean the griddle plate, empty grease troughs, clean charbroiler grates and radiants.
- Weekly: season the griddle as needed and clean under and behind the unit.
- Monthly: check burner flames for a steady blue color.
- Yearly: professional inspection of valves and gas connections.
Ranges and Ovens
- Daily: clean spills, grates and drip trays.
- Weekly: clean oven interiors and check door seals.
- Monthly: check oven temperature accuracy with an oven thermometer.
- Yearly: professional burner and pilot adjustment. Convection ovens like the Westlake GCO511 39″ single deck gas convection oven also need fan and motor checks per the manual.
Ice Machines
- Daily: check that ice looks clear and the bin is clean. Keep the scoop in a holder, not in the ice.
- Monthly: clean the exterior and air filter, and inspect the condenser.
- Every six months or per manual: clean, descale and sanitize. Replace water filters on schedule.
- This applies to units like the Coldline EIC270 22″ 270 lb full cube ice machine.
Hot Holding and Warmers
- Daily: check that food holds at 135F or above and clean pans and wells.
- Weekly: descale water wells in steam tables.
- Monthly: check thermostats and heating elements. Steam tables like the L&J CWS-48 48″ gas steam table, 3 pan should be checked for water level and burner condition.
Sinks, Grease Traps and Drains
- Daily: clean sinks and floor drains.
- Weekly or as needed: check the grease trap level. Pump-out frequency depends on volume and local rules; confirm with your local sewer authority. A trap such as the GT-40-LO 40 lb low profile steel grease trap interceptor needs regular cleaning to work as designed.
Hoods and Fire Suppression
Filters are typically cleaned weekly or more often in heavy frying kitchens. Hood and duct cleaning and fire suppression inspections are handled by licensed contractors on a schedule set by your local fire authority.
Where to Start
Print a chart this week and fill in your three most critical pieces of equipment first. For replacement parts of your plan, see grease traps and steam tables. Questions? Contact Express KitchQuip and we will help you pick the right size and configuration.