{"id":18870,"date":"2026-04-01T10:57:53","date_gmt":"2026-04-01T15:57:53","guid":{"rendered":"https:\/\/www.partstown.com\/about-us\/?p=18870"},"modified":"2026-04-01T10:57:53","modified_gmt":"2026-04-01T15:57:53","slug":"commercial-kitchen-opening-checklist","status":"publish","type":"post","link":"https:\/\/www.partstown.com\/about-us\/commercial-kitchen-opening-checklist","title":{"rendered":"Commercial Kitchen Opening Checklist"},"content":{"rendered":"<p><span style=\"font-weight: 400;\">Opening a kitchen is a large responsibility, ensuring that kitchens are on schedule and preparing the workspace for a safe, efficient and profitable day. Whether you manage a restaurant, run a bakery or are new to commercial foodservice, having a consistent opening routine ensures:<\/span><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Equipment reaches temperature in time<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Teams can start prep without delay<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Food safety standards are met<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Unnecessary wear, tear and downtime is avoided<\/span><\/li>\n<\/ul>\n<p><span style=\"font-weight: 400;\">This commercial kitchen opening checklist walks you through what to turn on first, what to check and how to set up your kitchen for the day ahead.\u00a0<\/span><\/p>\n<h2><span style=\"font-weight: 400;\">Pre\u2011Shift Walkthrough: The First 5 Minutes<\/span><\/h2>\n<p><span style=\"font-weight: 400;\">Before you start turning on equipment, it\u2019s important to do a pre-shift walkthrough. These simple checks can ensure kitchen safety and starting the day goes smoothly. Here are what you\u2019ll want to check beforehand:<\/span><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Check floors for leaks\/water on the ground<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Make sure lights all turn on<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Verify doors to walk-ins and dry storage closed fully<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Listen for unusual noises from <\/span><a href=\"https:\/\/www.partstown.com\/refrigeration-parts\"><span style=\"font-weight: 400;\">refrigeration units<\/span><\/a><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Ensure hood system and ventilation are unobstructed<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Check overnight\/morning deliveries stored properly<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Assess inventory levels for the day<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Note any missing or low ingredients before prep begins<\/span><\/li>\n<\/ul>\n<h2><span style=\"font-weight: 400;\">The \u201cWarm-Up\u201d Stage<\/span><\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-18873\" src=\"https:\/\/www.partstown.com\/about-us\/wp-content\/uploads\/2026\/04\/Commercial-Kitchen-checklist-scaled.jpg\" alt=\"Commercial Kitchen Opening Checklist\" width=\"2560\" height=\"1708\" srcset=\"https:\/\/www.partstown.com\/about-us\/wp-content\/uploads\/2026\/04\/Commercial-Kitchen-checklist-scaled.jpg 2560w, https:\/\/www.partstown.com\/about-us\/wp-content\/uploads\/2026\/04\/Commercial-Kitchen-checklist-300x200.jpg 300w, https:\/\/www.partstown.com\/about-us\/wp-content\/uploads\/2026\/04\/Commercial-Kitchen-checklist-1024x683.jpg 1024w, https:\/\/www.partstown.com\/about-us\/wp-content\/uploads\/2026\/04\/Commercial-Kitchen-checklist-768x513.jpg 768w, https:\/\/www.partstown.com\/about-us\/wp-content\/uploads\/2026\/04\/Commercial-Kitchen-checklist-1536x1025.jpg 1536w, https:\/\/www.partstown.com\/about-us\/wp-content\/uploads\/2026\/04\/Commercial-Kitchen-checklist-2048x1367.jpg 2048w, https:\/\/www.partstown.com\/about-us\/wp-content\/uploads\/2026\/04\/Commercial-Kitchen-checklist-400x267.jpg 400w\" sizes=\"auto, (max-width: 2560px) 100vw, 2560px\" \/><\/p>\n<p><span style=\"font-weight: 400;\">Starting the equipment that takes the longest to reach operating conditions is the most important step in the checklist. Here are the essential equipment you need to start first, so they are ready in time:<\/span><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Exhaust hood &amp; ventilation systems<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Ovens<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Steamers<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Braising pans<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Kettles<\/span><\/li>\n<\/ul>\n<h2><span style=\"font-weight: 400;\">Heat the Line Equipment in Prep Order<\/span><\/h2>\n<p><span style=\"font-weight: 400;\">Once the hood and major appliances are running, move to equipment used for the line and prep. Many of these units take less time to get up to temperature than ovens, but still require time before they\u2019re ready to work.<\/span><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Flat tops, griddles &amp; charbroilers<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><a href=\"https:\/\/www.partstown.com\/fryer-parts\"><span style=\"font-weight: 400;\">Fryers<\/span><\/a><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Holding units<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Sous vide water baths or warmers<\/span><\/li>\n<\/ul>\n<h2><span style=\"font-weight: 400;\">Cold Equipment Walkthrough &amp; Setup<\/span><\/h2>\n<p><span style=\"font-weight: 400;\">Even though refrigeration is always running, it\u2019s essential to inspect units and ensure temperatures are within optimal range. Here are some of the checklist steps you should go through for refrigeration units:<\/span><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Confirm temperature points<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Check door seals<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Ensure airflow isn\u2019t blocked<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Ensure prep cooler lids and covers fit properly<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Check ice machine production<\/span><\/li>\n<\/ul>\n<h2><span style=\"font-weight: 400;\">Readying the Prep Area Setup<\/span><\/h2>\n<p><span style=\"font-weight: 400;\">Prep stations and areas can take the most physical labor to prepare, but the tasks are usually easy to accomplish. Some steps you can take to prepare your prep area and get it setup include:<\/span><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Fill and label <\/span><a href=\"https:\/\/www.partstown.com\/b\/pails-buckets\"><span style=\"font-weight: 400;\">sanitizer buckets<\/span><\/a><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Sanitize cutting boards and prep tables<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Pull ingredients for prep<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Stock stations<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Label anything removed from original packaging<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Store allergen\u2011specific ingredients separately<\/span><\/li>\n<\/ul>\n<h2><span style=\"font-weight: 400;\">Final Walkthrough<\/span><\/h2>\n<p><span style=\"font-weight: 400;\">Before you are finished with the opening checklist, it\u2019s good to do a final walkthrough. You\u2019ll want to ensure that any of the following are completed:<\/span><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Check hot equipment reached temperature<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Verify prep coolers are stocked<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Restock towels, sanitizer, gloves, foil and paper goods<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Check grease trap and fryer filtration system<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Empty trash and recycling from previous night<\/span><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Opening a kitchen is a large responsibility, ensuring that kitchens are on schedule and preparing the workspace for a safe, efficient and profitable day. Whether you manage a restaurant, run a bakery or are new to commercial foodservice, having a consistent opening routine ensures: Equipment reaches temperature in time Teams can start prep without delay [&hellip;]<\/p>\n","protected":false},"author":561,"featured_media":18872,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":""},"categories":[10,15],"tags":[1919,1918,1921,1923,1922,1920],"class_list":["post-18870","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-foodservice-tips","category-restaurants","tag-commercial-kitchen-checklist","tag-commercial-kitchen-opening-checklist","tag-commercial-kitchens","tag-kitchen-management","tag-kitchen-staff","tag-opening-checklist","wpautop"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.8 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Commercial Kitchen Opening Checklist - 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