Reasons Why Commercial Kitchen Equipment Break Down
Commercial kitchen equipment is the backbone of any foodservice operation. This equipment includes refrigerators, ovens, fryers, cookers, and HVAC units. When you have commercial kitchen equipment, you want to ensure it is always in pristine condition.
If one piece of kitchen equipment goes down, it can throw off the entire operation. As a result, you can invite high customer dissatisfaction and decreased profitability.
Understanding equipment failure is the first step in reducing the risk of equipment failure. Discover some of the leading causes of commercial kitchen equipment failure.
Poor or No Maintenance
Any new machinery comes with a manual on the equipment's usage and maintenance. Proper maintenance helps to reduce downtime and keep the equipment operating efficiently.
The signs of slow performance often go unnoticed and lead to costlier breakdowns down the line. A lack of preventative maintenance eventually reduces the lifespan of your equipment.
Regular equipment maintenance includes implementing deep cleaning, removing food debris, and cleaning grease filters.
A service contract is one of the wisest decisions a business owner can make. Besides preventative maintenance, regular inspections serve to catch any problems early on. The extra care can reduce operation interruptions and maximize profits.
Employee Negligence
As a business owner, ensure you have enough well-trained employees to handle the kitchen equipment they use. In-depth employee training should include operation, troubleshooting, and best practices for the equipment.
Employee error is a common cause of equipment failure. Machine failure also can occur due to short staffing or unexpected absences. When an emergency comes up, the employee filling in may not have the expertise necessary, risking an accident.
Clear communication channels mitigate employee negligence issues. Holding the equipment operator accountable for failures also helps reduce negligence.
Training sessions and refresher courses also help reduce instances of breakdown and avoid costly repairs.
Poor Ventilation
A commercial kitchen operates at high temperatures due to the constant heat machinery produces. The airflow and ventilation system must be on point to safeguard the equipment's functionality and the health of the operators.
Grease buildup is a common culprit for clogging the kitchen ventilation system, leading to poor airflow. Poor airflow consequently leads to high humidity and heat buildup in the kitchen.
Extreme temperatures and humidity cause the kitchen equipment to overheat and break down. The high humidity also causes rust in the equipment and can be a safety hazard to the food in the kitchen.
To prevent your vents from clogging, schedule a regular professional cleanup to keep your kitchen airflow consistent.
Defective Parts
Commercial equipment's heavy and regular use will inevitably lead to replacements and repairs. When appliance parts fail to function as required, replace them immediately.
Ignoring broken parts compounds the issues and will cause more damage in the long run. Kitchen components demanding frequent replacements include the burners, stove indicator, oven door, and heating elements.
The failure of these components can be catastrophic to a restaurant, especially when it happens during operation. By being proactive and addressing the issues early, you can prevent expensive emergency repairs.
Usually, problems that cause the breakdown of commercial kitchen equipment are easy to prevent. To reduce your risk of equipment malfunctions, invest in the proper care of your machinery. You can't get more from commercial appliances than they are meant to deliver.
That said, implementing the few proven strategies above could move your business toward maximum productivity. A good rule of thumb is to get a commercial appliance repairer out to conduct regular inspections and maintenance. Give us a call today to learn more about what we can do for your kitchen equipment. We look forward to helping you.
