Three Reasons Commercial Kitchen Equipment Maintenance Matters

While restaurant owners spend a lot of time thinking about equipment purchases, the maintenance needs of that equipment are often an afterthought — until something breaks, that is. If you’ve been neglecting routine equipment maintenance, it may be only a matter of time before this oversight catches up with you. Read on for a roundup of three reasons why prioritizing commercial kitchen equipment maintenance is a smart restaurant management practice.

1. Maintenance supports peak performance.

Attending to scheduled cleaning and preventative maintenance is one of the simplest ways to make sure your commercial kitchen equipment is performing at optimal capacity. From productivity to efficiency to utility consumption, clean, well-maintained equipment functions at its very best.

Conversely, failure to clean and maintain your equipment is not only remiss from a performance perspective, but also from a safety one. For example, range fires cost restaurants millions of dollars every year and, in the cases caused by factors like faulty electrical connections and grease buildup, can be avoided with proper attention.

2. Maintenance prolongs the life cycle of kitchen equipment.

In addition to cleaning, sanitizing, and running diagnostic tests, service technicians can also identify small and/or emerging issues before they develop into larger, more expensive problems. Not only does this spare your business avoidable deferred maintenance costs, but it also extends the life of ranges, ovens, fryers, steamers, griddles and other go-to pieces of kitchen equipment. This saves your restaurant unnecessary replacement costs while ensuring that you get the most bang for your buck.

3. Maintenance saves you money in other ways, too.

When a piece of mission-critical restaurant equipment breaks down, your kitchen comes to a grinding halt. Explains Foodservice Equipment & Supplies magazine, “Scheduling regular checkups on a monthly, quarterly, or yearly basis, helps prevent foodservice operators from placing those frantic phone calls to their service agents saying ‘my-refrigerator went down and customer service starts now’ or ‘I walked in this morning to find my cooler down and all the food spoiled.’”

In other words, the shift from “routine maintenance” to “emergency repair” can be detrimental to your bottom line across everything from loss of customer loyalty to after-hours service calls.

Still not convinced that preventative maintenance is necessary? Think of it this way: You don’t put off or ignore maintenance on your car, so why would you take a different approach when it comes to protecting your kitchen equipment?  Implementing a proactive preventative maintenance plan for your kitchen equipment can help minimize stress and maximize your investment over the long run.