How to Look After the Most Important Piece of Equipment in Your Restaurant's Kitchen

27 January 2017
 Categories: , Blog


If you've recently set up in the restaurant business, you will know that your operation is only going to be as good as the equipment you install and the staff that you train. Obviously, you will need the best chefs and food preparation people you can get, but you also need good support staff in order to take care of all your equipment. What do you need to know, specifically, as far as commercial refrigeration is concerned?

Your Biggest Asset

The fridge is probably the most important piece of equipment in your entire facility. It's where you maintain your valuable investment and make sure that it is not compromised in any way, specifically when it comes to food safety. You open yourself up to significant health risks to customers as well as staff if you don't maintain a rigid safety and operations structure. You also want to make sure that you are completely ready when the Health and Safety inspectors come knocking.

A quality commercial fridge is a significant investment. Talk with a supplier to get their advice about regular maintenance and periodic checkups and put these tips front and centre in your schedule.

Maintenance Approach

In particular, they will tell you how to keep the compressor free from dirt and debris, how to clean the condenser coil that's situated at the back of the fridge and how to ensure that the condensation drains are always free of blockage.

You also need to keep an eye on the gaskets that seal the doors as they close and any signs of wear or damage should be rectified at once. Always ensure that you can clearly see the internal temperature at all times, either through external displays or by having a separate device inside the fridge.

Cleaning Strategy

You have to nominate at least one member of your staff to be responsible for cleaning the inside of the fridge. This needs to be scheduled when you are least busy and when the fridge is at its emptiest. Note that this will have to be done very expeditiously, whenever food is removed from within.

You will need to clean the fridge from top to bottom whether or not you think it looks okay. Specify the cleaning products that are to be used and the exact strategy so that the staff are very clear. By all means, make sure that you avoid the buildup of mould and mildew, as this can be particularly difficult to get rid of and will invariably mean that you are not keeping up with proper and complete practices.

Reaching out

If you're not sure of the exact requirements stipulated by your local authority's Health and Safety Department, now is the time for you to get up to speed on those. Some local authorities may require you to use a particular type of cleaning solution or bleach, so make sure you are always adhering to the letter of the law. Don't be afraid to talk with your refrigerator suppliers to get best advice as well.


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