Commercial Kitchen Hot-Side Maintenance Checklist Form
Complete this checklist to document the maintenance of commercial kitchen hot-side equipment. Ensure all items are inspected and serviced as required.
Location/Facility Name
*
Date of Maintenance
*
 -
Month
 -
Day
Year
2 digit month, 2 digit day, 4 digit year
Date
Technician Name
*
First Name
Last Name
Oven/Range: Cleaned and Inspected
*
Completed
Not Applicable
Fryer: Oil Changed and Inspected
*
Completed
Not Applicable
Grill/Griddle: Cleaned and Inspected
*
Completed
Not Applicable
Steam Table: Checked for Leaks and Function
*
Completed
Not Applicable
Hood/Vent System: Filters Cleaned and Inspected
*
Completed
Not Applicable
Temperature Checks Performed
*
Completed
Not Applicable
General Visual Inspection (Leaks, Damages, Safety)
*
Completed
Not Applicable
Additional Comments or Notes
Submit Checklist
Should be Empty: