Did you know one in eight Canadians is affected by food-borne diseases every year?

Reducing illnesses is just one of the reasons you should keep your kitchen clean. We know there are many things to consider and think about when you own a commercial kitchen.

Maintenance shouldn't be something you neglect, and we are going to tell you why. Keep reading to learn everything you need to know about how to keep your commercial kitchen equipment clean.

1. Clean Often

Cleaning your commercial kitchen equipment once every few months isn't good enough, not if you want it to stay in good shape. You and your staff must clean the supplies every day. This will reduce the chances of food-borne illnesses.

If you let food, grease, and other substances sit for long periods of time on your equipment, they'll be harder to remove later. It may also cause your equipment to break down faster and more often.

Every few weeks, you should have a much more thorough cleaning. This means moving equipment around to collect dust and food particles that have fallen behind and in between items.

2. Schedule Professional Cleaning

The warranties on your kitchen equipment should cover regular maintenance, and if not, you should still invest in a professional cleaner. You can schedule them as often as you like and after hours, so your staff and guests are not disrupted. They will not only be able to clean the items more, but they will also be able to check for broken parts.

3. Repair Broken Parts

If one of your machines breaks, it's important to have it fixed or replaced as soon as you can. The longer you wait, the more the equipment is going to break down, costing you more money. You'll likely lose profits, too, if your kitchen equipment is broken and you can't make or serve food.

4. Air Vents, Filters, and Vent Hood

When you think of cleaning your commercial kitchen, you probably think about the refrigerator, stove, oven, and grill. However, there is much more to it than that.

The vents and ducts also need regular maintenance. The air vents in the kitchen must be cleaned and replaced, so the air isn't contaminated.

The hood over the stove should be professionally cleaned at least every six months. Grease can build up fast. Your staff should wipe it down regularly to slow down the build-up process.

Accidents happen all the time in the kitchen; however, you want to do everything you can to reduce grease fires. The best way to do this is to clean out the grease filters constantly.

5. Read the Owner's Manual

Before you start cleaning your equipment or letting anyone else do it, you should read the owner's manual. The instruction manual will tell you how to clean it.

There may be suggestions about what cleaning solutions to use or not to use. There are also different techniques, such as scrubbing and soaking.

Each piece of kitchen equipment might need different things. If you follow the instructions listed in the manual, your commercial equipment will last longer.

Commercial Kitchen Equipment

Owning and running a kitchen can be stressful. There are a lot of moving parts, and it can be a very fast-paced environment. Don't forget during the hustle and bustle to maintain maintenance on your commercial kitchen equipment.

If you have any questions, LDI Service is here to help. We will be able to set you up with some of the best cleaning equipment services.