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Maintaining Your Industrial Kitchen

Keeping your industrial kitchen at its optimum requires a little more love and care, to ensure that all components are functioning properly and hygienic. Moreover, intentional efforts to maintain equipment will spare resources and costly repairs in the future. With appliances functioning round the clock, simple care can extend its life significantly.

To make things easier, let's break down this maintenance agenda into two compartments: regular and planned maintenance.

Daily upkeep is essential in not just keeping the kitchen running but most importantly, ensuring sanitization standards are met. Keeping a checklist on hand will make the process flow smoothly and set a reminder of what needs to be done.

A simple guide for grills, griddles, and stovetops entails wiping after use, checking grease filters, and cleaning burners thoroughly.

When it comes to fryers, there is a larger checklist but it is definitely not impossible nor tedious to execute. To keep on frying without hassle, always extract dirty oil regularly, clean fry baskets, clean combustion fans, and always check for gas leaks.

One of the most used kitchen equipment is the range. It is recommended that valve knobs be greased regularly; burners be cleaned and the thermostat checked to ensure it is working properly. For technical equipment such as the range, training for staffers to use them correctly is ideal to avoid safety hazards and damages.

For dishwashers, the filter should be cleaned every 15 to 20 cycles with routine tank inspections. Additionally, ensure to monitor the levels of detergent. Employees should be trained to clean utensils and cookware of any debris before washing, to prevent clogging and drainage issues.

Lastly, fridges and freezers have the attention. If your fridge is down, this means waste in food supplies if the situation is not fixed immediately. Let’s get down to the major elements to look out for. It is recommended to adjust defrost timers, check the refrigerant levels, and check electrical outputs.

Routinely, door hinges and gaskets should be examined, along with the suction line and thermometers.

In a commercial kitchen, organized planned maintenance will reduce downtime and account for in-depth servicing. Planned maintenance consists of cleanings and replacing small parts and components. These include changing filters every 3 months; replacing gaskets every 6 months, swapping out old filters every 6 months, and cleaning water curtains between 3-6 months intervals.

In eliminating any incidents which could pop up, scheduling routine checkups with an authorized service company is most suited. At Rudan Trading we provide these services. Through this medium, our professional technician will check equipment, identifying signs of wear and tear. This assessment allows for replacement before a catastrophe or a duration in which such should be done. In this way, your industrial kitchen will always be up and running!

Check our collection of industrial equipment that we offer and contact us for more information.


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