Maintenance · Commercial kitchen
How to keep commercial kitchen equipment running
In a kitchen, every hour of downtime costs money. The daily and weekly habits below are the ones that keep walk-ins cold, ice machines full and dish machines at temperature between service visits.
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The checklist
| Task | How often | Why it matters |
|---|---|---|
| Clean condenser coils | Monthly | Reach-ins, walk-ins and ice machines all pull kitchen air (and grease) through a condenser. A clogged coil is the number-one reason a cooler can't hold temperature in a hot kitchen. |
| Log temperatures | Every shift | A written temperature log catches a slow decline days before a food-safety problem, and tells the technician when it started. |
| Check door gaskets and closers | Weekly | Walk-in and reach-in gaskets tear and doors that don't close pull warm, humid air in all day. Replace torn gaskets promptly. |
| Descale ice machines and dish machines | On the maker's schedule | Scale coats evaporator plates and heating elements. Follow the manufacturer's descaling interval; on hard water, shorten it. |
| Keep drains and floats clear | Weekly | Standing water in a reach-in or a dish machine that won't fill is often a blocked drain line or float. |
| Don't block airflow | Every day | Product packed against the evaporator fan in a walk-in, or boxes in front of a reach-in grille, strains the unit. |
| Keep a parts and serial list | Once | A sheet with make, model and serial of every unit means the technician can check parts before leaving the shop. |
Signs it's past maintenance
- Walk-in or reach-in not holding temperature
- Ice machine slow or no ice
- Dish machine not reaching temperature
- Fryer or oven not heating
If you're seeing any of these, maintenance won't fix it. Book a visit: the diagnostic is free when you go ahead with the repair.
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