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Tips and essentials for the restaurant, foodservice and HVAC spaces in one place.

How to Shut Down Commercial Kitchen Equipment Properly

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How to Shut Down Commercial Kitchen Equipment Properly - Stove knobs

Whether you’re operating a temporary kitchen or need to close for an extended period of time, each unit needs to be cleaned and shut down properly. Keeping commercial kitchen equipment dormant without following the correct measures can affect their quality and lifespan. Below are helpful procedures for shutting down foodservice equipment appropriately.

Local service agents also are available to help with any thorough cleanings and shutdown procedures. Contact your local service provider for assistance.

Cleaning Equipment

Prior to shutting down foodservice equipment, start by cleaning each unit thoroughly. Below are general guides for cleaning different pieces of equipment in your commercial kitchen:

Always refer to the manufacturer’s cleaning guidelines outlined in the owner’s manual. You also can contact a local authorized service agent for assistance on deep cleanings.

Shutting Down Ovens & Hot-Side Equipment

For hot-side equipment like ovens, grills and griddles, follow the general shutdown procedures below:

  • Turn off the gas supplies to each units.
  • Turn off each unit’s main power source and unplug them from the outlet.
  • Wipe down the inside of ovens and other cooking equipment with a mild, food-safe detergent.
  • Thoroughly clean any grease pans and trays.
  • Leave the doors cracked open slightly on ovens. Use a door stopper to make sure it doesn’t close.

Shutting Down Commercial Fryers

The checklist below provide precise shutdown procedures for commercial deep fryers:

  • Filter the fryer and drain oil into a safe container. Check your manufacturer’s owners for instructions on disposing oil.
  • Boil out the frypots and soak them in cold water. After an hour, drain and dry them.
  • Add a thin layer of cooking oil to the bottom and interior walls of the frypots.
  • Place covers over the frypots.
  • Thoroughly clean any filter pans and trays.
  • Turn off the gas supplies to each units.
  • Turn off each unit’s main power source and unplug them from the outlet.

Shutting Down Reach-In Refrigeration Units

For either reach-in refrigerators and freezers, make sure to do the following when shutting down:

  • Turn off the unit’s main power source and unplug the power cord from the outlet.
  • Remove all items and product from the unit.
  • Wipe down the interior of the unit with a mild, food-safe detergent.
  • Make sure there is no spilled product, so no odors or mold form.
  • Open a box of baking soda and leave it inside the unit to help prevent odors.
  • Leave the door cracked open slightly. Use a door stopper to make sure it doesn’t close.

Please note that walk-in freezers should NOT be shut off.

Additional Shutdown Procedures

Below are other measures to take when shutting down a commercial kitchen.

  • Clean and sanitize all food prep equipment attachments.
  • Drain water from dishwashers, steamers and coffee machines to prevent bacteria growth.
  • Drain all filtration systems.
  • Drain and flush out beverage lines.
  • Place all water shut-off valves into the off position.
  • Shut off main power sources and/or breakers in your facility.
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