Your Full Commercial Kitchen Maintenance Checklist

/ Commercial Kitchens, Preventative Maintenance & Cleaning / March 6

Commercial Kitchen Maintenance Checklist

When it comes to a commercial kitchen, there is much more than just cooking and prepping food. Cleaning and maintenance are crucial to the day-to-day operations. From equipment upkeep to washing, there are a wide variety of tasks to do throughout the course of a year. We’ve put together a helpful commercial kitchen maintenance checklist, so you know which essential tasks to handle on a daily, weekly and monthly basis.

Download the full maintenance checklist.

Daily Tasks

Below are common cleaning and maintenance tasks that you should perform every day in a commercial kitchen:

Fryers



  • Wipe down the exterior with a soft cloth dampened in water and mild detergent or degreaser.

  • Clean fryer baskets with soap and water or in a dishwasher (if dishwasher-safe).


Grills & Griddles



  • Brush or scrape off griddles and grills after use.

  • Empty and clean drip trays with degreaser.


Ovens & Ranges



  • Brush off racks/grates and soak oven them in warm, soapy water.

  • Brush out crumbs and other remnants from the interior.

  • Wipe down interior walls with a damped soft cloth. Use mild dish soap, if necessary.

  • Wipe down exterior surfaces with a soft cloth, warm water and mild detergent.

  • Clean the flattop with a solution of warm water and mild detergent (if applicable).

  • Remove debris from the vent.

  • Empty and clean drip trays with degreaser.

  • Conveyor units only – Brush remnants off conveyor belt with a brush.

  • Cook and hold units only – Remove and clean shelves, racks and drip pans in warm water and mild detergent.

  • Deck units only – Clean ash and debris inside the oven using a brush or scraper.

  • Deck units only – Remove and brush debris off cooking stone.


Steamers, Kettles & Tilt Braising Pans



  • Clean the unit with warm water, mild detergent and a brush.

  • Empty and clean drip trays with mild detergent and warm water.

  • Steam kettles only – Wipe down external and interior surfaces with a soft cloth dampened in mild detergent and warm water.

  • Tilt braising pans only Wash front, back, sides and splash guards with a soft cloth, warm water and mild detergent.


Refrigeration



  • Remove any debris from shelves and wipe down any spills or moisture.

  • Sweep, vacuum and/or mop walk-in refrigeration unit floors.

  • Record the internal temperatures of each unit.


Food Prep Equipment 


(Processors, Grinders, Mixers, Slicers)


  • Wash bowls, containers and all attachments in warm water and mild detergent after use.

  • Clean the machine and base with warm water, mild detergent and a soft cloth or small brush after use (refer to owner’s manual for specific instructions).

  • Sanitize and dry the machine after use.


Warewashers



  • Drain water from the unit.

  • Remove and clean wash arms with warm water, mild detergent and soft cloth or brush.

  • Remove and clean curtains with warm water, mild detergent and a soft cloth or brush.

  • Record the internal temperatures of each unit.


Beverage & Coffee Machines



  • Soak beverage dispenser nozzles in sanitizing solution and scrub to remove syrup (refer to these general instructions or the owner’s manuals).


General Maintenance



  • Wash utensils, bowls, coffee pots and other kitchen tools in warm water and soap after use.

  • Wipe any spills on countertops, floors, walls and equipment surfaces throughout the day.

  • Clean and disinfect cutting boards, utensils, countertops and prep tables throughout the day.

  • Sweep or vacuum the kitchen and pantry floors.

  • Mop the kitchen floors with cleaning solution or degreasing agent.

  • Clean out the washing stations and sinks.

  • Place soiled rags and linens in laundry (separate from uniforms).

  • Place soiled uniforms in laundry (separate from rags and linen).


Weekly Tasks

Below are common cleaning and maintenance tasks that you should perform on a weekly basis:

Refrigerator Shelf-Commercial Kitchen Maintenance Checklist

Fryers



  • Conduct a deep cleaning by boiling out the fryer and scrubbing the frypot down with a brush.

  • Dispose of old oil and replace with fresh oil every 5-7 days.

  • Change filter paper or clean out the built-in filtration system, depending on the model.


Grills & Griddles



  • Season the griddle applying vegetable oil to a hot surface (follow direct instructions here).


Ovens & Ranges



  • Scrub down the interior walls and doors using a soft brush and manufacturer-recommended cleaner.

  • Soak and scrub burner covers and knobs in warm, soapy water.

  • Clean around your door openings and wipe down the gaskets with a soft cloth dampened in warm water and soap.

  • Polish the stainless steel exterior with a manufacturer-recommended polish.

  • Combi ovens only – Clean the intake fan weekly and delime the steamer routinely (follow manufacturer instructions).


Steamers, Kettles & Tilt Braising Pans                                                              



  • Wipe down the exterior with a soft cloth dampened in water and mild detergent or degreaser.

  • Polish the stainless steel exterior with a manufacturer-recommended polish.

  • Inspect and wipe down the gaskets with a soft cloth dampened in warm water and soap.


Ice Machines & Bins



  • Wipe the exterior the machine and bin with a soft cloth, mild detergent and warm water.

  • Polish the stainless steel exterior with a manufacturer-recommended polish.

  • Remove ice from the bin and scrub down the interior walls and cover with manufacturer-recommended cleaner and sanitizer at least once every two weeks.


Refrigeration



  • Inspect and wipe down the gaskets with a soft cloth dampened in warm water and soap.

  • Empty and clean overflow water trays.

  • Remove interior shelves and clean both interior and exterior using manufacturer-recommended solutions.

  • Polish the stainless steel exterior with a manufacturer-recommended polish.


Beverage & Coffee Machines



  • Clean exteriors of coffee and beverage machines with mild detergent, warm water and a soft cloth.

  • Clean or replace coffee machine filters at least once every two weeks.

  • Clean syrup connectors on beverage dispensers by soaking them in manufacturer-recommended cleaning solution and sanitizer (refer to these general instructions or the owner’s manuals).


Warewashers



  • Clean and descale units once a week (refer to these general instructions or the owner’s manuals).

  • Clean and polish the stainless steel exterior with a manufacturer-recommended solutions.


General Maintenance



  • Pour drain cleaners down drains in sinks, wash stations and floors.

  • Clean and descale faucets, sinks and spray heads.

  • Check inventory and reorganize stockrooms.

  • Wash stains off walls and ceilings using a soft brush, warm water and mild soap or a degreasing agent.


Monthly Tasks

Below are common cleaning and maintenance tasks to tackle each month:

Range Exhaust Hood-Commercial Kitchen Maintenance Checklist

Ovens & Ranges



  • Check for grease and dust buildup on the exhaust and blower motor fan. Brush off with a stiff-bristle brush.


Ice Machines & Bins



  • Remove ice from the machine and conduct a thorough cleaning using manufacturer-recommended cleaner and sanitizer at least once every two months (refer to these general instructions or the owner’s manuals).


Refrigeration



  • Clean the condenser coil on refrigeration units at least once every three months, depending on dust or grease buildup

  • Clean all drain pans and air filters.


Beverage & Coffee Machines



  • Descale coffee machines every four to six weeks (refer to these general descaling instructions or the owner’s manuals).

  • Remove ice from the beverage dispenser bin and conduct a thorough cleaning using manufacturer-recommended cleaner and sanitizer at least once a month (refer to these general instructions or the owner’s manuals).


Exhaust Hoods



General Maintenance



  • Wash floors and walls behind hot-side equipment (i.e. fryers, ovens, griddles).

  • Wash stains off kitchen walls and ceilings using a soft brush, warm water and mild soap or a degreasing agent.

  • Clean stockrooms and storage areas at least once every six months.

  • Sharpen knives and cutlery.

  • Calibrate ovens and thermostats.


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