Maintenance is easier to plan when routine checks are considered alongside cleaning, staffing and service hours. Start with the care instructions supplied for each piece of equipment.
Make responsibilities clear
Document who performs daily cleaning, what checks are appropriate for trained staff and when qualified service support is needed. Keep records and report unusual operation promptly.
Protect access to service points
Leave the clearances recommended for installation and maintenance. An accessible layout makes it easier for service professionals to inspect equipment without disrupting more of the kitchen than necessary.
Follow the instructions for the specific equipment you operate.
