How to maintain your bakery equipment for a long lifespan

The success of professional food businesses depends a lot on safety and efficiency. And that, of course, is determined by the state of the equipment in their kitchens. Like any well-oiled machine, commercial kitchen equipment needs maintenance to perform at its best. Catering businesses often use their appliances countless times throughout the day. These intense demands cause wear and tear.

Follow these tips to keep your equipment in top condition to benefit your business, protect your employees and impress your customers.

1. Regular cleaning and sanitisation

Good hygiene practices are a top priority when maintaining commercial catering equipment. Thorough cleaning minimises food safety risks from germs and cross-contamination.

Any tools used in food preparation should generally be cleaned and disinfected daily. It’s also good practice to wipe down the outer surfaces of appliances weekly. This should be done even if the appliance doesn’t directly touch food.

Before cleaning any piece of equipment, you need to turn off the power supply first. This safety measure will help prevent harm to you and the machine.

Make sure any cleaning agent you use on your kitchen equipment is food-safe. The best cleaner depends on the appliance, but avoid using aggressive chemicals or abrasive cleaning tools. For example, solvents and petroleum-based cleaners contain chemicals that can damage machines or contaminate food.

Make sure you read the instruction manual for your equipment to learn which cleaning products are safe. Hard or sharp cleaning tools can scrape your equipment and leave unsafe substances behind. Avoid scourers made from steel, and use a sponge or soft cloth instead.

Never hose, submerge, or steam clean a kitchen appliance, as all of these methods can damage internal parts. You can use a damp cloth on the outside of a machine, but avoid getting the power plug wet. This could ruin the electrics and shock you in the process.

Experienced suppliers with a good reputation can provide extra guidance on catering equipment maintenance. Ask for help if you’re unsure.

2. Proper use and handling

Using catering equipment correctly is important for keeping it working. Appliances should come with manuals that provide guidelines for safe use and you can often find digital copies online.

Many commercial kitchen appliances are heavy and require more than one person to install. You should only ever move heavy equipment with help so that you prevent harm to yourself and the machine.

Also, be aware that new appliances typically come with protective coverings. Make sure to find and remove all packaging before using your machine. The last thing you want is cooked plastic!

Your safety precautions should begin even before you set up the equipment. Always check your manual for any specific catering equipment maintenance recommendations. Different appliances have particular needs you must be aware of.

For example, induction hobs are excellent cooking appliances, but they only function with cookware made from iron or steel. Fryers are another popular appliance in many professional kitchens, but the oil must be drained safely and replaced regularly for food safety purposes.

You can set up many appliances simply by plugging them in, but others may require special electric, gas, or water connections. Don’t attempt a complex installation alone if you don’t feel confident. Quality kitchen suppliers will have customer support to guide you through the installation process.

3. Schedule preventive maintenance

Scheduling regular maintenance for your equipment is a great way to keep it running smoothly. It also feels like less of a hassle when it’s part of a routine. Here are some of the benefits of scheduling your maintenance:

1. Scheduled catering equipment maintenance helps identify potential concerns before they become more serious and costly problems. This saves you money and energy in the long run.
2. Preventive maintenance gives you the chance to look for signs of wear and tear. You should always include deep cleaning and inspections for damage in your regular maintenance. This ensures all parts are in good condition.
3. It helps prevent leaks. Regular maintenance lets you check any water or gas connections for leaks. Water leaks can rack up costs and create slip hazards and gas leaks can ignite and cause widespread damage.
4. Catch any potential fire hazards before they become a concern. Confirm that all filters and ventilation ducts in your electric appliances are clear from build-up. This keeps your machines running efficiently, but is also a safety measure. Air filters and range hoods are especially important because dust and grease build-up can catch fire in hot kitchens.

It can be hard to make time for regular maintenance when running a catering business. However, this is necessary for maintaining health and safety. In short, scheduling catering equipment maintenance helps:

• keep your kitchen performing at its best
• protect the safety of your staff and customers
• minimise unexpected repairs, replacements and downtime
  
  

4. Timely repairs and replacements

Even well-maintained machines eventually require repairs. Addressing these concerns quickly can prevent further damage, saving you from higher costs in the long run.

Worn and damaged machinery tends to get worse over time. One broken part can quickly lead to more until the entire appliance needs replacement. Letting kitchen equipment degrade creates a potential risk to your business and safety.

If you shop from dependable suppliers, you have several options for repairs:

• technical support services can teach you how to do repairs yourself
• product warranties may allow you to get free repairs or replacements
• in-house technical departments have professionals who do repairs and send out spare parts

If you don’t have access to these options, contact a professional repair service. They can assess the problem and recommend an appropriate solution.

If you need to replace an entire appliance, shop with trustworthy suppliers who offer excellent support, service and warranties. This is the most effective preventive measure for catering equipment repairs and maintenance.

5. Ventilation and temperature control

Good ventilation is essential to preventing kitchen equipment damage. Poor air circulation can lead to the build-up of mould, bacteria and other harmful contaminants that may cause food poisoning.

Your whole kitchen must be well-ventilated, but some appliances have additional ventilation needs. For example, display fridges often require 10cm of space around all sides for air circulation. Air-cooled ice makers also require space around the machine to work optimally, and some can't work as efficiently in warmer environments.

A blocked ventilation system could keep the food from cooling to a safe temperature. Regularly cleaning out dust and other debris that block airflow will keep the ventilation systems working correctly.

Another important factor in commercial catering equipment maintenance is controlling the temperature of your work area. Many appliances require certain temperatures for optimal performance.

For example, some dishwashers may function properly with air and water temperatures up to 50°C, while counter freezers can start losing efficiency at just 32°C.

Monitor your kitchen temperature to make sure it’s suitable for your equipment. It is wise to keep the appliances with the highest heat tolerances separate from those that require lower temperatures.

6.   Staff training and awareness

It’s essential to train your staff how to use all equipment safely. You and your team should know the safety procedures for all the equipment in your kitchen. Anyone who uses a piece of equipment should know how to handle and clean it correctly. You should also keep any manuals or safety guidelines somewhere that are easily accessible.

Gas appliances in particular need regular gas safety checks to make sure they are in order. Prevent any emergency repairs by making sure staff are educated about all maintenance services on both gas and electric appliances.

Scheduling periodic training sessions helps keep all staff up to date on safe kitchen practices. Remind staff of any tools or appliances with sharp blades or hot surfaces.

Choosing equipment with a user-friendly design will make training easier. Quality equipment can provide advanced functionality with simple controls, allowing you and your team to work safely and efficiently.

7.   Work with reliable suppliers and service providers

The best preventive measure is to shop with reputable suppliers with quality equipment and professionals who can help you maintain it. Working with quality suppliers gives you the support needed to make your equipment last a long time. 

Maxima is one such supplier. We offer a comprehensive range of catering equipment and technical support staff to help you with repairs and maintenance. Maxima's catering equipment can help save you significant repair and replacement costs in the long run.

If you ever need extra assistance, Maxima offers dedicated customer service teams to help with any aspect of their catering equipment. With their help, you can keep your appliances at optimal performance for years to come.

Maintaining your commercial catering equipment doesn't have to be a hassle. By following this advice, you can rest assured that your business runs as safely and cost-effectively as possible. 

For more information about how Maxima uses 50 years of experience to make quality kitchen equipment that's also affordable, visit our website, Maxima.com.