School Kitchen Cleaning & Maintenance Checklist

/ Commercial Dishwashers, Commercial Exhaust Systems, Commercial Food Prep Equipment, Commercial Ovens & Ranges, Commercial Refrigeration, Education, Preventative Maintenance & Cleaning / July 16

School Kitchen Cleaning and Maintenance Checklist

Like any commercial kitchen, schools have a wide variety of equipment to handle any menu. Routine maintenance ensures that each unit continues to run at full strength throughout the school year and following dedicated downtime. If you need help putting a maintenance plan together, our school kitchen cleaning checklist has daily, weekly and other regular procedures you need to do on common pieces of equipment.


Oven Checklist

Many school kitchens have various ovens to make multiple types of food throughout the week. From convection and deck to conveyor and combi ovens, below are routine maintenance you should conduct throughout the year.

Daily Maintenance



  • Brush racks or soak them in soapy water

  • Brush conveyor belts (conveyor ovens only)

  • Brush debris off the deck or stone with a brush or scraper (deck ovens only)

  • Remove crumbs and other food remnants inside

  • Wipe down the interior and exterior surfaces with a dampened cloth

  • Empty and clean grease pans


Weekly Maintenance



  • Scrub the interior and doors with a brush and soap or OEM oven cleaner

  • Wipe down door openings and gaskets with a dampened, soapy cloth

  • Polish the stainless-steel exterior surfaces with an OEM-approved polish

  • Descale the steamer (steamer and combi ovens only)

  • Clean the intake fan (combi ovens only)


Additional Maintenance



  • Clean grease and dust buildup on the exhaust and blower motor fan with a stiff-bristle brush every four to six weeks


Exhaust Hood Checklist

The exhaust hood helps provide proper airflow and circulation in the cooking space. Follow these procedures every four to six weeks:

Monthly Maintenance



  • Clean the grease traps and filter by soaking them and using an OEM-approved degreaser

  • Clean the interior and exterior with a soft-bristle brush, warm water an OEM-approved degreaser


Refrigeration Checklist

Refrigerators and freezers are crucial in any school kitchen. Here is what you need to do on a daily and weekly basis.

Daily Maintenance



  • Wipe down any spills or moisture on shelves

  • Clean the floors (walk-in units only)

  • Check and record unit’s temperature


Weekly Maintenance



  • Wipe down the gaskets with a dampened, soapy soft cloth

  • Remove shelves and clean interior with a dampened cloth with an OEM-approved cleaner

  • Clean the exterior using an OEM-approved solution

  • Polish the stainless-steel surfaces with an OEM-approved polish

  • Empty and clean water trays


Additional Maintenance



  • Clean the condenser coil at least once every three months

  • Clean all drain pans and air filters every four to six weeks


Food Prep Equipment Checklist

Many school kitchens have various food prep equipment, including processors, grinders and mixers. These include attachments that need to be thoroughly cleaned after every use.

Maintenance After Every Use



  • Wash bowls, containers and attachments in warm water and mild detergent

  • Wipe the machine head and base with dampened cloth with mild detergent

  • Sanitize with an OEM-approved sanitizer

  • Dry the machine with a towel


Dishwasher & Warewasher Checklist

Cleanliness is key in any kitchen. Schools have warewashing equipment that not only can clean tableware but also your frequently used cookware. To keep your unit at full strength, make sure to do the following daily and weekly.

Daily Maintenance



  • Drain water from the unit

  • Clean the wash arms with a cloth, water and mild detergent

  • Clean curtains with a cloth, water and mild detergent 


Weekly Maintenance



  • Descale the unit (refer to your owner’s manuals)

  • Clean the exterior using an OEM-approved solution

  • Polish the stainless-steel surfaces with an OEM-approved polish


Equipment Shutdown & Restart Checklists

Since most school kitchens are idle during the summer months, there is no need to have units plugged or hooked to gas. You should conduct a full-scale cleaning and disconnect power to each piece of equipment. Below are helpful resources to help you tackle summer shutdown and fall restart procedures.


When to Change Water Filters

Water filters should be changed at least once every six months to properly remove any contaminants and minerals from your water. In areas with harder or poorer water quality, you might have to change it every three to four months.

Filters are used to improve not only drinking water but also water used in commercial kitchen equipment, such as combi ovens and dishwashers. The three most common types of water filters used in commercial applications are activated carbon, carbonless and reverse osmosis (RO) filters.

To learn more about different types of water filters and how they work, check out our full water filtration guide.

Please contact a local authorized service agent who can help with this specific unit and all your commercial kitchen equipment needs.


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