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Free commercial kitchen equipment monthly checklist

Free commercial kitchen monthly equipment checklist (PDF-ready). Refrigeration, ovens, gas safety, extraction, dishwasher and pest control. Download free.

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Updated 26 Oct 2026

Commercial Kitchen Equipment Monthly Checklist

Monthly equipment maintenance - commercial and industrial kitchen

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0 of 17 checks

Refrigeration

1Check all refrigeration temperatures (fridges, freezers, cool rooms - record readings)
2Clean condenser coils on all refrigeration units
3Check cool room door seals (no gaps, closer working)

Cooking Equipment

4Check oven calibration (place thermometer inside, compare to dial/display)
5Check deep fryer condition (thermostat test, oil quality, auto shutoff)
6Inspect steam equipment (combi oven, steamer - descale if needed)
7Inspect microwave door seals and interlock switches
8Check all pilot lights and ignition systems

Gas / Fire Safety

9Inspect all gas connections and hoses (leak test with soapy water or gas detector)
10Check fire suppression system (nozzles clear, fusible links intact, gauge in green)
11Inspect gas interlock system (test emergency gas shutoff)

Ventilation / Extraction

12Clean and inspect extraction hood and canopy filters
13Inspect and clean grease traps

Warewashing

14Test dishwasher water temperature (wash cycle and rinse cycle - record)

Food Preparation Equipment

15Inspect mixer and food processor guards and safety interlocks

Hygiene / Pest Control

16Verify pest control measures (bait stations, door seals, drain covers)

Records

17Update food safety equipment maintenance log

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Jarrod Milford

Jarrod Milford

Co-Founder & Commercial Director

Updated 26 October 2026
Also see:Maintenance and work orders →Best CMMS software →MapTrack vs MaintainX →

Short answer

A commercial kitchen monthly checklist records refrigeration temperatures and seals, cooking equipment, gas connections, canopy filters, grease traps, dishwasher temperatures, guards and visual fire suppression checks. Maintenance staff or a senior chef complete it monthly as common practice, between daily logs and specialist servicing. Clause 21 of Food Standard 3.2.2 requires premises, fixtures, fittings and equipment to be kept in good repair and working order.

Checked against Food Standard 3.2.2 (Compilation F2025C00834, effective 2025-08-13, registered 2025-09-05; current as at 2026-10-26 (Federal Register of Legislation)) on by the MapTrack templates team. How we check templates

Key takeaways

  • The MapTrack commercial kitchen equipment monthly checklist contains 17 checks across 8 sections. Sections covered: Refrigeration, Cooking Equipment, Gas / Fire Safety, Ventilation / Extraction, Warewashing, Food Preparation Equipment, Hygiene / Pest Control, Records.
  • Food Standard 3.2.2 clause 22 requires premises with potentially hazardous food to have a thermometer accurate to plus or minus 1 degree C.
  • Potentially hazardous food must be stored under temperature control: 5 degrees C or below, 60 degrees C or above, or another temperature shown safe.
  • Clause 21 requires equipment kept in good repair and working order, so log each defect with an owner and a fix date.
  • The monthly visual check does not replace specialist servicing of fire suppression, gas and electrical equipment, which is booked separately.

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Saunders InternationalMineral ResourcesSupagasHacer GroupMetro TunnelUltrabuilt

What is a commercial kitchen equipment monthly checklist?

A commercial kitchen monthly checklist is a scheduled maintenance inspection of all major kitchen equipment. It goes beyond daily cleaning and temperature logs to cover equipment performance, safety systems and compliance items that need monthly attention. The checklist covers refrigeration units (temperature accuracy, condenser coils, door seals), cooking equipment (oven calibration, fryer thermostats, steam equipment descaling), gas safety (connections, hoses, fire suppression, gas interlock), ventilation (extraction hoods, canopy filters, grease traps), warewashing (dishwasher temperatures), food preparation equipment (guards and interlocks), pest control measures and food safety record keeping. It is typically performed by a maintenance technician or senior chef and documented for food safety and insurance records.

From an operational standpoint, a structured monthly checklist is essential for maintaining compliance with Food Standards Australia New Zealand (FSANZ) Standard 3.2.2, which requires food businesses to maintain equipment that comes into contact with food in a clean and sanitary condition. Under the WHS Act 2011, a Person Conducting a Business or Undertaking (PCBU) must ensure, so far as is reasonably practicable, that plant and equipment used in the workplace is safe and properly maintained. For commercial kitchens, this extends to gas systems governed by AS/NZS 5601.1, fire suppression systems inspected under AS 1851 and electrical equipment subject to AS/NZS 3760 testing requirements. Local council health officers may ask for evidence of equipment maintenance during inspections, and a consistent monthly schedule also gives insurers documented evidence that gas, fire suppression and electrical systems are inspected.

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Benefits of using this commercial kitchen equipment monthly checklist

  • Food safety: verifying refrigeration temperatures and dishwasher rinse temperatures monthly ensures food is stored and cleaned at safe temperatures, reducing the risk of foodborne illness.
  • Fire prevention: inspecting gas connections, testing fire suppression systems and cleaning extraction filters reduces the risk of kitchen fires, which are the leading cause of commercial building fires.
  • Reduced breakdowns: cleaning condenser coils, descaling steam equipment and checking seals prevents compressor failures, element burnout and other costly breakdowns during service.
  • Health authority compliance: documented equipment maintenance records demonstrate compliance with food safety regulations and support positive outcomes during health inspections.
  • Insurance: maintenance records for gas systems, fire suppression and electrical equipment support insurance claims and may be required for policy compliance.
  • Equipment longevity: regular maintenance extends the life of expensive commercial kitchen equipment, deferring capital replacement costs.

Benefits of digitising forms in MapTrack

When you digitise commercial kitchen service procedures in MapTrack, you get:

  • Field users can easily scan a QR code to complete a form on mobile. Unlimited users.
  • Email the right people when a form is submitted, with an automation you set up.
  • File every completed form against the asset, location or person it covers.
  • Download any completed form as a PDF, with failed answers listed at the top.
  • Fill in forms offline; they upload when the device is back online.
  • Build conditional logic (show or hide questions based on answers).
  • Take pictures or attach photos. Not possible with a paper-based form.
  • Electronic signatures.
  • Edit forms later without reprinting.
  • Set who can view, fill in or edit forms with user roles.
  • Upload a paper form (PDF, Word, Excel or a photo) and MapTrack's AI builds a digital version for you to check.
  • Raise a work order from a submitted form with an automation you set up.
  • Track service intervals by hours, kilometres or calendar date in one place.
  • Attach supplier invoices and parts receipts to each maintenance record.

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What to include in a commercial kitchen equipment monthly checklist

This commercial kitchen equipment monthly checklist covers 7 key areas:

  • Refrigeration: check and record all refrigeration temperatures, clean condenser coils, check cool room door seals.
  • Cooking equipment: test oven calibration with thermometer, check deep fryer condition and thermostat, inspect and descale steam equipment, inspect microwave door seals, check pilot lights and ignition systems.
  • Gas / fire safety: inspect gas connections and hoses for leaks, check fire suppression system, test gas interlock emergency shutoff.
  • Ventilation / extraction: clean extraction hood and canopy filters, clean grease traps.
  • Warewashing: test dishwasher wash and rinse cycle temperatures and record readings.
  • Food preparation equipment: inspect mixer and food processor guards and safety interlocks.
  • Hygiene / pest control / records: verify pest control measures, update food safety equipment maintenance log.

How to use this commercial kitchen equipment monthly checklist

  1. Schedule the checklist outside peak kitchen service hours. Record the kitchen name, location and date at the top of the form.: Perform the inspection during a quiet period such as mid-morning before lunch prep or after evening service. Record the kitchen or venue name, street address or location code, date and the name of the person conducting the check.
  2. Start with refrigeration: use a calibrated thermometer to check and record temperatures for all fridges, freezers and cool rooms. Clean condenser coils on each unit. Check cool room door seals for gaps.: Place the calibrated probe thermometer in the centre of each unit and wait for a stable reading. Fridges should be 0-5 degrees Celsius, freezers should be minus 18 degrees or below. Vacuum or brush dust from condenser coils on the back or underside of each unit. Run a piece of paper along cool room door seals to check for gaps.
  3. Check cooking equipment: place a thermometer inside each oven and compare the reading to the dial/display setting. Test deep fryer thermostats and auto shutoff. Inspect and descale steam equipment (combi oven, steamer). Check microwave door seals and interlocks. Verify all pilot lights and ignition systems are working.: Set each oven to 180 degrees Celsius and compare against the probe thermometer reading after 15 minutes. If the variance exceeds 10 degrees, schedule a calibration. Check deep fryer oil temperature against the thermostat setting. Run the combi oven descale cycle if the unit indicates scale buildup.
  4. Inspect gas safety: test all gas connections and hoses with soapy water or a gas detector. Check the fire suppression system (nozzles clear, fusible links intact, gauge in green zone). Test the gas interlock emergency shutoff.: Apply soapy water to each gas connection and hose fitting and look for bubbles indicating a leak. Visually inspect each fire suppression nozzle above cooking equipment to confirm it is not blocked by grease. Press the gas interlock emergency shutoff button and confirm all gas appliances lose flame within seconds.
  5. Clean ventilation: remove and clean extraction hood and canopy filters. Inspect and clean grease traps.: Remove stainless steel baffle or mesh filters and soak in hot water with degreaser. Inspect the canopy interior for grease buildup that has bypassed the filters. Clean grease traps by removing the lid, scooping out accumulated grease and flushing with hot water.
  6. Test warewashing: run the dishwasher through a full cycle and record both wash and rinse cycle temperatures. Compare to minimum requirements.: Place a maximum-registering thermometer or temperature strip inside the dishwasher during a full cycle. Record the wash temperature (minimum 60 degrees Celsius) and final rinse temperature (minimum 82 degrees Celsius for thermal sanitisation). If temperatures are below the minimum, schedule a technician service.
  7. Inspect food preparation equipment: check mixer and food processor guards are in place and safety interlocks are functional. Verify pest control measures (bait stations, door seals, drain covers).: Attempt to start each mixer or food processor with the guard removed and confirm the interlock prevents operation. Check that all bait stations are in position and have not been disturbed. Inspect door seals for gaps that could allow pest entry and confirm all floor drain covers are in place.
  8. Update the food safety equipment maintenance log. Record any defects or follow-up actions in the notes section. Set the next monthly check date and sign off.: Enter all temperature readings, defects found and corrective actions into the food safety equipment maintenance log (paper or digital). Assign a responsible person and due date for each defect. Set the next monthly check date and obtain sign-off from the kitchen manager or head chef.

In MapTrack, you can schedule and track maintenance digitally, by date or meter reading. Each submission is stored as a timestamped PDF against the asset record.

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How often should you complete this service procedure?

Commercial kitchen equipment should be inspected monthly as a minimum. This monthly check sits between the daily cleaning and temperature logging performed by kitchen staff and the annual specialist servicing (gas safety certification, fire suppression system testing, electrical testing) typically performed by licensed contractors.

High-volume kitchens operating seven days a week may benefit from fortnightly checks of the most critical items such as refrigeration temperatures and gas connections. Grease trap cleaning frequency depends on volume, but monthly is a common baseline. Some jurisdictions require specific inspection frequencies for fire suppression systems and gas equipment, so check your local food safety code and fire regulations. In MapTrack, you can set different inspection schedules for each equipment category and receive automatic reminders when checks are due.

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Frequently asked questions

A commercial kitchen monthly checklist covers: checking and recording all refrigeration temperatures (fridges, freezers, cool rooms), cleaning condenser coils, checking cool room door seals, testing oven calibration with a thermometer, checking deep fryer condition and thermostat, inspecting steam equipment and descaling if needed, inspecting microwave door seals, checking pilot lights and ignition systems, inspecting gas connections and hoses for leaks, checking the fire suppression system, testing the gas interlock emergency shutoff, cleaning extraction hood and canopy filters, cleaning grease traps, testing dishwasher water temperatures, inspecting mixer and food processor guards, verifying pest control measures, and updating the food safety equipment maintenance log. It typically takes 1.5 to 2.5 hours.

Monthly equipment checks prevent food safety incidents (refrigeration failures, inadequate dishwasher temperatures), reduce fire risk (grease buildup, faulty gas connections, blocked fire suppression nozzles), catch equipment failures before they cause service disruptions, and maintain compliance with food safety regulations and local health authority requirements. Documented maintenance records also support insurance claims and health inspections.

Commercial dishwashers typically require a wash cycle temperature of 60-65 degrees Celsius and a final rinse temperature of 82-85 degrees Celsius (or higher for thermal sanitisation). Check your local food safety code for the exact requirements in your jurisdiction. Record both temperatures during the monthly check and compare to the manufacturer specification.

Commercial kitchen fire suppression systems are serviced at the intervals AS 1851 sets for them, so check the current edition. This checklist covers a monthly visual inspection (nozzles clear, fusible links intact, gauge in green zone, manual pull station accessible), with the specialist service done by a fire protection technician. The six-monthly service includes functional testing, chemical agent check and full system inspection. Some jurisdictions and insurance policies require more frequent testing. The monthly kitchen equipment checklist covers the visual inspection component; the specialist service is scheduled separately.

Yes, this commercial kitchen monthly checklist is completely free to download as a PDF. No account or signup is required. For teams wanting to move beyond paper forms, MapTrack offers a digital version that schedules each inspection, emails the assigned person in the week before it falls due, and stores completed records in the cloud for instant retrieval during audits.

Place a calibrated probe thermometer in the centre of each fridge, freezer and cool room and wait for a stable reading before recording it. Potentially hazardous food in fridges and cool rooms should be kept at 5 degrees Celsius or colder, and freezers should keep food frozen hard, following the food manufacturer's storage instructions. While you are there, vacuum or brush the dust off each condenser coil, and run a sheet of paper along the cool room door seals to check for gaps.

Set the oven to 180 degrees Celsius, place a probe thermometer inside and compare its reading with the dial or display after 15 minutes. If the difference is more than the oven manufacturer's stated tolerance, schedule a calibration. While checking cooking equipment, also compare deep fryer oil temperature with the thermostat setting, test the fryer's auto shutoff, and run the combi oven descale cycle if the unit shows scale build-up.

Apply soapy water to each gas connection and hose fitting and look for bubbles, which indicate a leak, or use a gas detector. Then press the gas interlock emergency shutoff button and confirm that every gas appliance loses its flame within seconds. While you are at the cooking line, check the fire suppression nozzles above the equipment are not blocked by grease and the system gauge is in the green zone.

Applicable regulatory standards

This template is a starting point. Check the current requirements that apply to your equipment, work and location. The template alone does not establish compliance.

  • Australia New Zealand Food Standards Code - Standard 3.2.2 - Food Safety Practices and General Requirements (Australia Only)

    Edition: Compilation F2025C00834, effective 2025-08-13, registered 2025-09-05; current as at 2026-10-26 (Federal Register of Legislation)

    Equipment in good repair, an accurate thermometer, and storage under temperature control. Applies in Australia only.

    • cl 21: Food premises, fixtures, fittings, equipment and the parts of vehicles used to transport food must be kept in good repair and working order.
    • cl 22: Premises handling potentially hazardous food must have an accessible thermometer accurate to plus or minus 1 degree C.
    • cl 6: Food storage: potentially hazardous food must be stored under temperature control, and kept frozen if it is intended to be stored frozen.
    • cl 1: Defines terms including temperature control: 5 degrees C or below, 60 degrees C or above, or another temperature shown safe.

    Food Standards Australia New Zealand (Federal Register of Legislation)

  • Routine service of fire protection systems and equipment

    Edition: AS 1851-2012 (incl. Amd 1:2016)

    Routine service and records for fire protection systems; specialist servicing is booked with a fire contractor.

    • 1.16: Routine service records: logbooks, tags and labels, summary records and record retention.

    Standards AustraliaSold by the publisher

  • Gas installations, Part 1: General installations

    Edition: AS/NZS 5601.1:2022 (incl. Amd 1:2023, Amd 2:2024, Amd 3:2025)

    Gas installation standard. The current edition is AS/NZS 5601.1:2022.

    Standards Australia and Standards New ZealandSold by the publisher

  • In-service safety inspection and testing of electrical equipment and RCDs

    Edition: AS/NZS 3760:2022 (incl. Amd 1:2022)

    In-service inspection and testing of electrical equipment, at a frequency suited to the environment and equipment type.

    • 2.2: Frequency of inspection and tests of electrical equipment and RCDs
    • 2.4: Inspection and testing of electrical equipment and RCDs

    Standards Australia and Standards New ZealandSold by the publisher

  • Model Work Health and Safety Act (Model Work Health and Safety Bill)

    Edition: Model WHS Bill as at 5 December 2025 (includes the Model WHS Legislation Amendment (Incident Notification) 2025)

    Primary duty to provide and maintain safe plant, so far as is reasonably practicable.

    • s 19: Primary duty of care: a PCBU must ensure, so far as is reasonably practicable, the health and safety of workers and others, including safe plant, systems, training and supervision.

    Safe Work Australia (drafted by the Parliamentary Counsel's Committee)

Each source was read at its publisher and the page checked on 26 October 2026. The publisher's current text is the authority.

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The numbers behind this commercial kitchen equipment monthly checklist

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  <p style="font-size:12px;font-weight:700;letter-spacing:0.05em;text-transform:uppercase;color:#071D49;margin:0;">Free template</p>
  <p style="font-size:18px;font-weight:700;color:#071D49;margin:6px 0 0;">Commercial kitchen equipment monthly checklist</p>
  <ul style="margin:12px 0 0;padding-left:18px;color:#374151;font-size:14px;line-height:1.6;">
    <li style="margin:4px 0;">Refrigeration: check and record all refrigeration temperatures, clean condenser coils, check cool room door seals.</li>
    <li style="margin:4px 0;">Cooking equipment: test oven calibration with thermometer, check deep fryer condition and thermostat, inspect and descale steam equipment, inspect microwave door seals, check pilot lights and ignition systems.</li>
    <li style="margin:4px 0;">Gas / fire safety: inspect gas connections and hoses for leaks, check fire suppression system, test gas interlock emergency shutoff.</li>
    <li style="margin:4px 0;">Ventilation / extraction: clean extraction hood and canopy filters, clean grease traps.</li>
    <li style="margin:4px 0;">Warewashing: test dishwasher wash and rinse cycle temperatures and record readings.</li>
    <li style="margin:4px 0;">Food preparation equipment: inspect mixer and food processor guards and safety interlocks.</li>
  </ul>
  <p style="font-size:13px;color:#6B7280;margin:14px 0 0;padding-top:12px;border-top:1px solid #E5E7EB;">Free <a href="https://www.maptrack.com/templates/commercial-kitchen-monthly-checklist" style="color:#071D49;font-weight:600;text-decoration:none;">Commercial kitchen equipment monthly checklist</a> by MapTrack</p>
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Free to reuse, including commercially. This template is published under a Creative Commons Attribution 4.0 licence. Copy it, adapt it, put it on your own site or in your own docs. All we ask is that you credit MapTrack with a link back to this page. The snippet above already includes that credit, so if you use it as-is you’re covered.

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The MapTrack commercial kitchen equipment monthly checklist contains 17 checks across 8 sections.

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MapTrack Commercial kitchen equipment monthly checklist, https://www.maptrack.com/templates/commercial-kitchen-monthly-checklist
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MapTrack. (2026). Commercial kitchen equipment monthly checklist [Checklist template]. Retrieved from https://www.maptrack.com/templates/commercial-kitchen-monthly-checklist

Free to reuse with credit under a Creative Commons Attribution 4.0 licence. If you’d rather link straight to it, the page is https://www.maptrack.com/templates/commercial-kitchen-monthly-checklist.

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