The hospitality and catering sector has a lot of responsibilities with regards to its customers, especially those who partake of its food – but also those who work in its kitchens. There are specific ways to maintain and keep commercial catering equipment functioning correctly and safely, for instance, and maintenance does not just involve cleaning – it also includes regular checks for the detection of damage and wear and tear as well as scheduled maintenance inspections, repair maintenance, and tests. If you are operating a dining or catering establishment, it’s essential to make sure you have your equipment (and your overall kitchen) well-maintained. Here, then, is your guide to the proper maintenance of your commercial catering equipment and kitchen.
Why maintenance is important
Proper maintenance is essential because many types of accidents can occur in a commercial kitchen, and the consequences of such accidents can be costly in more ways than one. If you adequately maintain your entire kitchen and equipment, you can be sure that it will perform to the best of its potential. Besides, you are under obligation by law to ensure that your workplace environment is safe. There are many regulations for you to follow such as the Health and Safety at Work Act (1974), the Provision and Use of Work Equipment (1998), the Control of Substances Hazardous to Health (2002), and more.
Causes and types of accidents in commercial kitchens
As mentioned, there can be different types of accidents in commercial kitchens, and the causes for these accidents can vary as well. Spillages and leaks can cause slips and falls, and kitchen floors not properly dried can cause slips and falls as well. Hot substances and equipment which has not been adequately maintained
can also cause burns.
Fires and explosions can also result in burn injuries due to the poor or irregular maintenance of appliances using gas. Regular inspections and checks of gas appliances should be carried out by a competent gas engineer who knows how to inspect and carry out work on commercial catering equipment, as London firm Gasway Commercial knows all too well.
Other injuries and accidents in commercial kitchens include electrical injuries due to faulty cables or plugs, accidents with machinery such as a meat slicer, etc. which is incorrectly reassembled or cleaned, and so on.
How you can properly manage the maintenance of your commercial kitchen equipment
You should, first and foremost, make sure to set a regular schedule for cleaning for your commercial catering equipment. You should train your employees on the use of equipment and how to clean and maintain it, and you should also have them trained regarding safety in the workplace. You should also make sure to carry out planned maintenance checks which should be done by qualified engineers and technicians. You should also establish routine inspections for equipment to check for visible damage or wear and tear, particularly machine guards, controls for gas appliances, electric cables, appliances, and plugs, ventilation systems, and equipment which can cause leaks. Your employees should know what to inspect and how to record and report any damage or wear and tear.
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