Monthly equipment maintenance - commercial and industrial kitchen
Estimated duration: 1.5 - 2.5 hours • Frequency: monthly
Kitchen Details
| # | Checklist Action | Type | Done | Notes |
|---|---|---|---|---|
| Refrigeration | ||||
| 1 | Check all refrigeration temperatures (fridges, freezers, cool rooms - record readings) | RECORD | ☐ | |
| 2 | Clean condenser coils on all refrigeration units | CLEAN | ☐ | |
| 3 | Check cool room door seals (no gaps, closer working) | CHECK | ☐ | |
| Cooking Equipment | ||||
| 4 | Check oven calibration (place thermometer inside, compare to dial/display) | TEST | ☐ | |
| 5 | Check deep fryer condition (thermostat test, oil quality, auto shutoff) | CHECK | ☐ | |
| 6 | Inspect steam equipment (combi oven, steamer - descale if needed) | INSPECT | ☐ | |
| 7 | Inspect microwave door seals and interlock switches | INSPECT | ☐ | |
| 8 | Check all pilot lights and ignition systems | CHECK | ☐ | |
| Gas / Fire Safety | ||||
| 9 | Inspect all gas connections and hoses (leak test with soapy water or gas detector) | INSPECT | ☐ | |
| 10 | Check fire suppression system (nozzles clear, fusible links intact, gauge in green) | CHECK | ☐ | |
| 11 | Inspect gas interlock system (test emergency gas shutoff) | TEST | ☐ | |
| Ventilation / Extraction | ||||
| 12 | Clean and inspect extraction hood and canopy filters | CLEAN | ☐ | |
| 13 | Inspect and clean grease traps | CLEAN | ☐ | |
| Warewashing | ||||
| 14 | Test dishwasher water temperature (wash cycle and rinse cycle - record) | RECORD | ☐ | |
| Food Preparation Equipment | ||||
| 15 | Inspect mixer and food processor guards and safety interlocks | INSPECT | ☐ | |
| Hygiene / Pest Control | ||||
| 16 | Verify pest control measures (bait stations, door seals, drain covers) | VERIFY | ☐ | |
| Records | ||||
| 17 | Update food safety equipment maintenance log | UPDATE | ☐ | |
Consumables / Materials
| Material | Notes |
|---|---|
| Coil cleaner | For refrigeration condenser coils |
| Descaling solution | For combi ovens and steam equipment |
| Grease trap treatment | Enzymatic or chemical treatment |
Consumables vary by equipment type and manufacturer. Use products compatible with food-contact environments.
Notes / Defects Identified
Next Checklist Due
Technician / Chef
Kitchen Manager / Facilities Manager