8 Commercial Kitchen Maintainance Issues and How to Fix Them

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Restaurants are a lot of work, especially in commercial kitchens. From the first meal until you are close to cleaning, every minute counts. But what are some of the problems that can hamper your ability to get everything done? Here’s a list of issues that have been known to cause problems with restaurants, along with how they can be fixed:

1. Oven is not working

If your oven is not working, there are a few things that could be wrong. If the oven temperature is set too high, it may cause damage to your food and burners. Ovens should be set at 350 degrees Fahrenheit or lower when cooking meats and poultry. For baking, you can increase the temperature by 25 degrees every hour until desired results are achieved ( 175 degrees F).

If one of your burners isn’t lighting or heating up properly, try flipping off the breaker switch in order to reset it before calling someone out for commercial kitchen combi oven repairs. This should solve most issues with electric burners not functioning correctly.

2. Not enough ventilation

The first thing to do when you’re not getting enough ventilation in your commercial kitchen is to check and clean the vents. You should also make sure that they are not blocked by any debris or other objects so that air can flow freely through them. Ventilation hoods should be cleaned regularly, and dusting them will help keep them functioning properly as well as remove mould from growing on them which can cause health issues for employees working in that area of the building.

If you notice signs of damage or wear-and-tear on your vents or hoods, contact an expert who can repair these items for you so they continue working properly throughout their lifespan (which will help save money over time).

3. Dirty hood

The hood is a critical part of your kitchen, as it filters out grease and other contaminants from the air. A dirty hood can affect the quality of your food and make it unsafe to eat.

To clean your commercial kitchen’s exhaust system, cleaning frequency depends on how much you use your equipment. However, it’s best to do so once every three months or so. If you have a greasy stovetop, this might mean cleaning it weekly. If not, and especially if you use nonstick cookware, you may be able to get away with less frequent maintenance (though still more often than twice per year).

Moreover, use only mild detergent solutions when cleaning stainless steel surfaces or aluminium ones. Harsher chemicals can damage these materials over time! You should also avoid abrasive sponges because they could scratch glass doors or windows in the hood system itself.

4. Damaged hood filters or exhaust fans

Hood filters should be cleaned at least once a week and changed every 3 months. The best way to clean your hood filter is with a vacuum cleaner, which will help prevent damage from the heat in your kitchen. If you don’t have access to a vacuum cleaner, simply wipe down each side with warm water and soap (or any other mild cleaner) after removing it from your hood system. This will keep grease from building up on top of old grease stains so that when you replace them next time around, there won’t be any noticeable difference between new ones versus older ones!

Sanitary day in the restaurant. Repeats wash your workplace. Cooks wash oven, stove and extractor in the Restaurant.

5. Deadlights

Lights are a safety issue, so checking them regularly is important. First of all, you should replace bulbs that are burned out and make sure the power supply is working properly. Then, check the wiring and switch(es).

6. Insufficient lighting over cooking stations and prep areas

Lighting is an important part of any commercial kitchen, but it’s especially important in your commercial kitchen. This is because adequate lighting can help keep employees on task and safe. It’s also important to make sure that you have enough of the right type of lighting so that you don’t have to worry about any accidents happening due to poor visibility or injury caused by improper use of tools or equipment (e.g., cutting boards).

There are many different types of lighting options available today including fluorescent lights (fluorescents), halogen lamps, LED bulbs etc., but each type has its own pros/cons depending upon what type of environment they’re being used within–so choosing one over another really depends upon what kind of setup you want for your business!

7. Clogged drains and pipes

If you have a clogged drain or pipe, there are several things that can be done to fix it. Using a drain cleaner is the simplest way to get rid of most clogs, but it’s not always effective and can damage your pipes if used improperly. It’s best to leave this step up to professionals who have experience using these chemicals safely and effectively.

You may have heard about a snake or plumber’s snake tool (also called an auger). They’re long metal rods with rotating heads at one end (usually shaped like some sort of animal) that are used by plumbers and homeowners alike when they want to clear out their drains without having to call someone else over for help with this task. If none of those options works out well enough though then try.

8. Food bits on the floor

Food bits on the floor are a safety hazard and can attract pests, which leads us to the next issue. Food bits on the floor can be unsightly and cause customers to think that your restaurant is dirty or poorly maintained. In addition, bacteria, mould and other microorganisms thrive in moist environments such as those found under refrigerators that have been left open for too long or under food preparation areas with leaking pipes or drains. If you don’t clean up these messes quickly enough, they’ll begin breeding these microorganisms at an alarming rate.

Conclusion

If you want to keep your commercial kitchen running smoothly and efficiently, it’s important to keep an eye on the equipment. If there are any issues with the plumbing or wiring that could potentially cause a fire or other problems, it needs to be fixed right away. You should also check the floors for cracks or uneven surfaces so that employees don’t trip over them while carrying heavy loads of food back from storage areas. 

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By providing your number, you are expressly consenting, in writing, to receive telemarketing and other messages, including calls or texts at the number you provided above. This consent is not required to purchase any good or service. Message and data rates may apply. Text STOP to cancel.