Restaurants and other commercial spaces rely on fully functioning equipment to keep customers happy and increase their bottom line. After all, the refrigerator needs to keep food fresh and the grill or range needs to cook it properly. Yet, this can be difficult if you don’t know how to properly maintain your restaurant equipment. Here are a few tips to help you keep everything working efficiently.

How to Maintain Your Restaurant Equipment

1. Use It Correctly

It’s important that you and your employees understand how to appropriately use the equipment, as this can prevent damage and other issues. If necessary, read the operating manual and host a training session to educate your employees. This is important because warranties won’t always cover problems that occur as a result of misuse.

2. Keep It Clean

You should also ensure the equipment is cleaned daily. When it’s time to close the restaurant, employees should remove any dirt, grease, and grime, as this will prevent accumulation that could eventually damage the machine’s components. A more thorough cleaning should occur each week to tackle the grime that accumulates in harder-to-reach locations.

3. Inspect It Regularly

Finally, make sure you and your employees are carefully looking over the equipment regularly. Every time a deeper cleaning occurs, look it over and assess moving parts, connections, and other components. You should also keep your eyes peeled for the development of leaks and other problems. Remaining vigilant allows you to catch and correct small issues before they can develop into larger problems.

Proper maintenance of restaurant equipment can increase its lifespan and prevent costly repairs. And, the commercial equipment repair experts at Burney’s Commercial Service, based in Honolulu, HI, offer the services necessary to diagnose any problems and solve them quickly. And, when you need new food equipment, they can offer the most efficient options from leading manufacturers. To schedule a consultation, give them a call today at (808) 848-1466.