The Ultimate Commercial Kitchen Start-Up Checklist

When a commercial kitchen is idle over long periods of time, it’s crucial that each piece of equipment is restarted properly. Incorrect procedures not only lead to inefficient operation, but they also can damage the unit. Below is a complete commercial kitchen start-up list we’ve put together to help get your equipment back up and running at full strength.

Download and print the full start-up checklist here.

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

Gas Main to Kitchen

• Check that the main gas line is working
• Check that the ANSUL system is on and operating
• Check that the supply valve is open
• Check that the standing pilots are lit

Electrical to Kitchen

• Check that the breakers are clean, clear of water and free of rodents
• Check that the circuit breakers are in position and not tripped

Convection Ovens

• Check that the utilities are in the “ON” position
• Check that the gas flow is unrestricted
• Check that the unit is free of gas leaks
• Check that the doors open and close properly
• Check that the pilots are lit (if applicable)
• Run the unit in standby operation
• Relight the unit

Combi Ovens

• Check that the utility connections, including water supply, are on or open
• Check that steam and hot air flow are working properly
• Check that all modes and combi functions that use steam and hot air work together
• Check that the door gasket seals are clean, tight and free of cracks
• Delime the unit
• Clean the door gaskets if dirty

Ranges

• Check that the gas or electric power are on
• Check that the gas flow is unrestricted
• Check that the unit is free of gas leaks
• Check that the pilots are lit (if applicable)
• Run the unit in standby operation
• Relight the unit

Deep Fryers

• Check that the gas or electric power are on
• Check that the gas flow is unrestricted
• Check that the pilot light works
• Conduct a boil-out procedure
• Fill the fryer with fresh oil to proper level

Griddles & Grills

• Check that the gas or electric power are on
• Check that the gas flow is unrestricted
• Check that the unit is free of gas leaks
• Check that the surface is clean and free of rust
• Check that the pilot light works
• Check that the radiant positioning and flame distribution is correct
• Run the unit in standby operation
• Relight the unit
• Confirm the temperature is correct with a thermometer

Holding Cabinets

• Check that the power supply is on
• Check that the lights and switches are operational
• Check that the door gasket seals are clean, tight and free of cracks
• Check that the door hardware is operational
• Clean the heater elements, thermostat and fans
• Clean the fill pan (if applicable)

Broilers

• Check that the gas flow is unrestricted
• Clean any grease buildup

Steamers

• Check that the water and power supply are on
• Descale the boiler and generator if necessary
• Delime the unit
• Clean the cabinets
• Check that the door gasket seals are clean, tight and free of cracks
• Test if the steam generator is operating correctly

Conveyor Ovens

• Check that there is power to all the belts
• Check that the belts, axial fans and other moving parts are running smoothly
• Measure temperatures and calibrate the unit if necessary
• Check that the electrical display is operational

Kettles & Braising Pans

• Check that the power supply is on
• Check that the gas flow is unrestricted
• Sanitize the unit
• Fill the hydraulic fluid to proper levels
• Check that the water levels in the jackets are correct
• Check that the steam jacket is in a vacuum (if applicable)
• Check that the temperatures are correct

Toasters

• Check that the power supply is on
• Check that the heat element works on both sides (if applicable)
• Test the belt motor rotation for smooth operation
• Lubricate the conveyors and bearings (if applicable)

Hot Wells

• Clean and sanitize the unit
• Check that the water levels are correct before start-up
• Check that the unit is operating properly

Microwave & Rapid Cook Ovens

• Check that the power supply is on
• Check that air filter is clean
• Check that the door seals are tight
• Check that the LED screen is operational
• Clean the oven cavity

Walk-In Coolers & Reach-In Refrigerators

• Check that the fan is operational
• Check that the coils are clean
• Check that the door gasket seals are clean, tight and free of cracks
• Check that the door hardware and inside release mechanism are operational
• Check that the cooling temperatures are correct
• Clean the oven cavity

Ice Machines

• Check that the power supply is on
• Clean and disinfect the machine
• Sanitize the bin
• Replace the filters
• Clean or replace the air intake filter
• Run a cycle operation to see if ice is being made properly

Beverage Dispensers

• Clean and disinfect the machine

Beer Tap Lines

• Purge and clean each tap line

Coffee Brewers

• Delime, clean and disinfect the unit

Food Prep Equipment 

• Lubrication fluid levels on the hydraulics are correct
• Sanitize the units

Hood & Exhaust Fans

• Check that the baffle filters are clean and in working condition
• Check that the belts and bearings are functioning without squeaking
• Empty the grease catch tray
• Test the make-up air operation

Warewashers

• Check that the power supply is on
• Sanitize the belt by running it
• Check that machine is reaching wash, rinse and final rinse temperatures

Looking for more help with specific units in your kitchen? Check out our full list of start-up guides on the Parts Town Blog.