Kitchen Equipment Maintenance Checklist
Check hinges, handles, knobs, grates, etc.
Check gas fired equipment for a steady blue flame
The motors may be either noisy or not turn at all.
The temperatures may or may not be within +/- 5 degrees F of the desired setting.
The door gaskets may be worn or torn.
Delime water feed equipment de-limed
Inspect hood system operating
Clean hood filters clean
Inspect fire suppression system to be operational
Confirm all utilities and check resets
Equipment Failures Checklist
Circuit breakers may be tripped.
The unit may not be plugged in properly.
The reset button may not be pushed in.
The on/off switch may not be in the correct position.
The condenser coils may not be clean.
Moving parts may not be free of obstructions.
Check for lime buildup inside
Check that doors open easily
Check for leaks
Check that scrap tray is in place and clean
Check that pump intake screen is in place
Check that drain opens and closes easily
Check that auto fill works and shuts off
Check that incoming temperature of water is at least 180 degrees F for high temperature machines & 120 degrees F for chemical sanitizing machines
Check the wash and rinse arms and nozzles for cleanliness.
When on automatic, check that dishwasher starts when door is closed
Check that timed/ manual operation is working properly
Check for automatic shutdown
Check if chemicals are being primed through the lines.
Maintain temperature logs, “open- shift change- close” daily, unusual patterns observed allow scheduling service prior to product loss emergencies.
Keep evaporator coils (cold air) and condenser coils (warm air) clean. Never obstruct airflow of fans.
Never place un- refrigerated or heated product in “designed for storage” equipment, use ice baths or blast chill/ freeze equipment.
Do not overstock storage units with product, air should move freely around all items, especially sides and bottom. Cold pans should never be greater than 2/3 full (no mounding), keep pans in place constantly (1 out/ 1 in).
Prior to placing a service call, check that power is on and observe temperature pattern for one hour to avoid false alarms (check resets).
All evaporator coils should be free of ice by visual inspection at all times.
All door gaskets should seal from outside air completely. Gaps will have a big impact on performance. Cold pans should sit flush in place, no bent corners.
If defrost cycles are used, ensure that they are set during slow periods of business.
Keep thermometers in the upper 1/3 or in the warmest section of the refrigerator to get accurate readings.
Hoods and Filters
Remove and clean filters
Check for grease build-up in ducts
Clean Stainless hoods and lights
Ice machine and bin must be disassembled cleaned and sanitized
Discard all ice produced during the cleaning and sanitizing procedures
Remove mineral deposits from areas or surfaces that are in direct contact with water
Check all areas for grease leaks
Perform regular boil-outs of the frank tank to remove caramelized oil deposits
Keep controls clean and free of grease build-up
Check thermostat and hi-limit probes for leaks
Inspect all probes for cleanliness
Replace broken knobs as soon as possible
Clean ranges with soap and water using a cloth, sponge, or fiber brush
Inspect burners for cracks
Keep burner valves greased
Keep burner ports clear and open
Never stand on oven doors
Check that oven racks are level
Check that oven door closes tightly
Check that gas cocks turn smoothly
Check grease drawer for proper drainage and leaks
Should be Empty: