Commercial Ovens:
Wipe out spills from your oven cavity daily. This will cut down on rust and corrosion in the oven cavity, while also reducing the possibility of fire hazards.

Walk-In Coolers and Freezers:
Keep the doors closed when not in use. If doors are left open for any extended amount of time, ice can quickly buildup on the evaporator coils and cause cooling problems. Keeping doors closed will help cut down on any unnecessary service calls.
If doors must remain open, consider adding an Air Curtain or Air Door to the doorways.

Steam Tables/Warmer Wells:
Some units require the heating element be immersed in water at all times. It is important that the water level in the well never drops to a level where the immersible element is exposed, as this can cause premature failure.
Keep the heating elements clean and free of any mineral buildup as this can also decrease the life of your equipment.

Ice Machines:
Ice machines are one of the most important pieces of equipment in your restaurant & bar. Keeping it clean will make it run better, it will make more ice, and it will cause less wear and tear on component parts, therefore saving money on electricity, as well as excessive repair costs.
Keep your ice machine in good working order with a high quality, properly installed water filtration system. Change those water filters every 3-6 months. Both of these suggestions will help extend the life of your ice machine, cut down on costly repairs, and finally, make cleaner, better tasting ice for your customers.

Ventilation/Exhaust Hoods:
Keeping clean air filters in your exhaust hoods will keep them working more efficiently, the motors running cooler and with less stress and strain, therefore extending the life of the motors and belts.
Have your exhaust hood and fresh air fans checked quarterly for proper operation and belt tension, which allows for peak performance.

Download January's Resturant Equipment Maintenace Tips for easy reference from Loubat!