Maintenance ChecklistFood Service
Commercial Kitchen Equipment Maintenance Checklist Template
Keep your commercial kitchen running efficiently with our comprehensive equipment maintenance checklist. Ensure food safety compliance, prevent costly breakdowns, and extend equipment lifespan.
Free Template
Overview
Commercial kitchen equipment requires regular maintenance to ensure food safety, operational efficiency, and regulatory compliance. This comprehensive checklist covers all major kitchen equipment including refrigeration units, cooking equipment, ventilation systems, and dishwashing machines. Regular maintenance prevents unexpected breakdowns during peak service hours and extends equipment lifespan significantly.
Key Benefits
Complete Checklist
Refrigeration Equipment
- Check and record walk-in cooler temperature (35-38°F)
- Check and record walk-in freezer temperature (0°F or below)
- Inspect door gaskets for cracks and proper seal
- Clean condenser coils and remove debris
- Check evaporator fans for proper operation
- Inspect drain lines and clear any blockages
- Verify defrost cycle is functioning correctly
- Check refrigerant levels and look for leaks
- Clean interior surfaces and shelving
- Test door alarms and temperature alarms
Cooking Equipment
- Inspect gas connections for leaks using soap solution
- Check pilot lights and ignition systems
- Calibrate oven and grill thermostats
- Clean burner ports and remove carbon buildup
- Inspect fryer oil levels and quality
- Check fryer thermostat accuracy
- Clean griddle surfaces and grease traps
- Inspect steam equipment for scale buildup
- Test safety shut-off valves
- Verify proper ventilation for all cooking equipment
Ventilation and Hood Systems
- Inspect hood filters and clean or replace as needed
- Check exhaust fan belt tension and condition
- Clean grease buildup from hood interior
- Test fire suppression system monthly
- Inspect ductwork for grease accumulation
- Check makeup air unit operation
- Verify proper airflow balance
- Clean fan blades and motor housings
- Test hood lights and replace bulbs
- Document hood cleaning schedule for inspections
Dishwashing Equipment
- Check wash water temperature (150-165°F)
- Verify rinse water temperature (180°F minimum)
- Test sanitizer concentration levels
- Inspect spray arms for clogs and damage
- Clean wash and rinse tanks thoroughly
- Check detergent and rinse aid dispensers
- Inspect door gaskets and curtains
- Clean strainer baskets and drain screens
- Test water pressure at spray arms
- Verify proper drainage and no leaks
Ice Machines
- Clean and sanitize ice bin interior
- Inspect water inlet valve and filter
- Check condenser coils and clean if dirty
- Verify proper ice production rate
- Test ice quality and clarity
- Inspect water lines for scale buildup
- Clean air filter if equipped
- Check bin thermostat operation
- Sanitize ice scoop and storage
- Inspect for mold or slime buildup
Food Prep Equipment
- Inspect mixer attachments and bowl condition
- Check food processor blades for sharpness
- Lubricate mixer gears per manufacturer specs
- Test slicer blade guard safety features
- Inspect electrical cords and plugs
- Clean and sanitize all food contact surfaces
- Check blender seals and gaskets
- Test safety interlocks on all equipment
- Verify proper grounding of equipment
- Inspect cutting boards and replace if worn
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