Oh no … no dirty kitchen!
I have come across many people concerned about their heavy utensils and appliances in their commercial kitchen setup as they are unable to keep track of a cleaning schedule that is relevant to such kitchens. It is especially true for most units during the peak period, especially at the end of the year, especially in India, when all the festivities and celebrations line up one after another.
When I say dirty kitchen, it is not merely the environment; it has to do with the functionality of the equipment and its general condition that give the kitchen its true identity.
We all know that daily cleaning is the only way to keep things in order, operational, but if that is not the case in your kitchen, you should rely on scheduling a cleaning exercise, almost like a mandatory training that corporations want you to attend. your employee. through. If your cleaning department can stick with spring cleaning for bedrooms, why can’t it for kitchens?
There is more than one reason for regular kitchen cleaning, which can be listed as follows:
A. Maintaining the kitchen environment
B. Maintenance of kitchen utensils and appliances
C. Conservation of the work environment.
Did I cover all the points? Yes, certainly. Because, within these three points is the success of a commercial kitchen in a restaurant or hotel.
The point is that if these three points are taken into account at all times by the hotel’s maintenance department, or the kitchen staff, unforeseen circumstances such as equipment breakdown, short circuits, excessive energy consumption, etc. will not arise. .
In a 24×7 environment, the kitchens of commercial establishments hardly find a period of rest and, therefore, require extreme care. Try dividing the kitchen into segments (usually the layout itself acts as a partition, wet area, dry area, burners, coolers, etc.). It is ideal to select an area during any particular time (preferably at night when traffic / rush is low) to focus on cleaning. The next day, you may choose another area. This vigorous cleaning cycle contributes greatly to the maintenance of kitchen equipment and utensils by not allowing grease and dirt to accumulate on them.
It is very important to ensure that kitchen equipment is always in the best possible operating condition. Cleaning not only increases the life of all equipment, it also increases its resale value. This is vital, as in a few years you might think about upgrading your equipment. In that case, it is best to get the best resale value.
So the point here is about “working equipment in good condition” that companies “should” have.
Unattractive equipment is equipment that is inconsistent in its performance, and irregular cleaning schedule and lack of emphasis on annual maintenance are often the reasons for the result. In such a case, no one would like to claim ownership of such products. It is not like this? Therefore, it is best to keep a regular cleaning schedule as part of your to-do lists. It’s like instilling a habit. And this is not difficult to achieve at all, if you decide to do it in the first place with the will to succeed.
Fortunately, many companies are trying to build their kitchen operational SOPs with maintenance in mind as a relevant goal to achieve. In this way they have been able to achieve the functionality (efficiency) of the old equipment on par with the best / new equipment in kitchens.
At the same time, having an annual maintenance contract (AMC) with an established company goes a long way towards ensuring good working conditions for kitchen equipment.
Remember, maintained equipment will always be a good proposition for you in the future. Not only will your operating cost be lower, but it will be priced on a higher side (resale value) when you plan to eliminate them.