Oh no… kitchen not dirty!

I have come across many people who are concerned about their heavy utensils and appliances in their commercial kitchens because they are unable to keep track of a cleaning schedule that is relevant to said kitchens. It is especially true for most units during the peak period, especially at the end of the year, especially in India, when all the festivities and celebrations line up one after another.

When I say dirty kitchen, it’s not just the environment; it has to do with the functionality of the equipment and its general condition that give a kitchen its true identity.

We all know that daily cleaning is the only way to keep things in order, operational, but if that is not the case in your kitchen, you should rely on scheduling a cleaning exercise, almost like a mandatory training that companies want their employees follow. through. If your housekeeping department can stick to spring cleaning bedrooms, why can’t you spring clean kitchens?

There is more than one reason to carry out regular kitchen cleaning, which can be listed as follows:
A. Maintenance of the kitchen environment
B. Upkeep of kitchen utensils and appliances
C. Maintenance of the work environment.

Did I cover all the points? Yes, definitely. Because, within these three points, the success of a commercial kitchen in a restaurant or hotel is united.

The fact is that if the hotel’s maintenance department or the kitchen staff take these three tips into account at all times, there will be no unforeseen events such as equipment breakdowns, short circuits, excessive energy consumption, etc. .

In a 24×7 environment, the kitchens of commercial establishments hardly find a period of rest and therefore require extreme care. Try to divide the kitchen into segments (usually the design itself acts as a partition, wet area, dry area, burners, coolers, etc.). It is ideal to select an area at a certain time (preferably at night when traffic is low) to focus on cleaning. The next day choose another area, maybe. This vigorous cleaning cycle goes a long way in maintaining kitchen equipment and utensils by preventing grease and grime from settling on them.

It is very important to ensure that kitchen equipment is always in the best possible working condition. Cleaning not only increases the life of all equipment, but also increases its resale value. This is vital as in a few years you might be thinking of upgrading your equipment. In that case, it is better to get the best resale value.

So the direct point here is about “well-maintained work teams” that companies “should” have.

Unattractive equipment is one that is inconsistent in its performance, and the irregular cleaning schedule and lack of emphasis on annual maintenance are often the reasons for the result. In such a case, no one would like to claim ownership of such products. It is not like this? Therefore, it is best to maintain a regular cleaning schedule as part of shift rosters. It’s like instilling a habit. And this is not difficult to achieve at all, if you decide to have it in the first place with the will to succeed.

Fortunately, many companies are trying to build their kitchen operating SOPs with maintenance in mind as a relevant goal to achieve. In this way they have been able to achieve the functionality (efficiency) of the old equipment on a par with the best/new equipment in kitchens.

At the same time, having an annual maintenance contract (AMC) with an established company goes a long way in ensuring sound working conditions for kitchen equipment.

Remember, maintained equipment will always be a good proposition for you in the future. Not only will their operating cost be lower, but they will be valued on a higher side (resale value) when you plan to dispose of them.