If you’re in the restaurant business, you may be aware that some managers and owners take liberty in practicing the “If it’s not broken, don’t fix it” approach to facility maintenance. This is not a wise course of action to take in food processing work. When you regularly inspect your restaurant’s food processing equipment, and care for it diligently, you will be able to catch the tiny glitches in machine performance before they escalate into graver problems, ultimately costing you in repair expenses.
Here’s a little unknown fact: facilities who integrate formal maintenance repair programs and technology into their operation spend 50 percent less money than the restaurant industry standard. If that number doesn’t shock you then that must mean you’re doing something right. If you’re flabbergasted by this steep reduction then that means you’re aware that you’re putting your business in jeopardy.
But you can turn things around today. For starters, you can make sure you track each machine or unit in your restaurant by recording the manufacturer, model, serial number, and warranty information, along with the repair history of each specific machine, which should include the replacement part numbers. There should be a tracking system in place for each restaurant location, because each location will experience its own unique mechanical issues.
Caring Regularly for Your Stainless Steel Restaurant Machinery
A majority of restaurant equipment is made from stainless steel, and as such, there are cleaning processes you and your staff must follow regularly to protect the outside layer, or the “passive” stainless steel. Wire brushes and scrapers are not recommended for completing this task, with the exception of grease-caked surfaces that are involved directly with the heating/cooking of food and are used continually throughout the day, such as commercial griddles and grills. The tools you use to accomplish most tasks on other machines and surfaces, however, need to be non-abrasive, following a scrubbing pattern that moves in the same direction of the grain. All-purpose cleaners like Hotsy’s Blue Thunder and Breakthrough are ideal for a variety of purposes. On this note, we should mention that the equipment you use more often should be cleaned more often as well within the limits of food sanitation adherence.
Taking proper cleaning measures will save your business money, this much is true, but what products will save you time, too, in the long run? Each product contains a different chemical compound, and not all cleaners can be used on the same equipment. It’s necessary to read up on the different kind of solutions available to you for your many kitchen uses. For example, you wouldn’t want to use an acid-based cleaner in a commercial dishwasher or a solvent cleaner on a table in your restaurant’s dining room. Dining areas, table surfaces, and food preparation stations should be degreased using a reliable solution like Hotsy’s Ripper I or Ripper II detergent, a brand that many businesses in the food industry trust.
Pressure Washing a Must
For walk-in coolers, kitchen floors, and in some situations, food processing areas of the kitchen, you should invest in a pressure washer system, one at the very least, in order to comply with food inspection standards at your restaurant. In addition to a catalog of tough-acting detergents and degreasers that we sell to facilities in bulk, North Texas Sales & Distribution has a spring 2018 line of powerful pressure washer machines that businesses like yours have implemented in their restaurant kitchens to maintain an ongoing, pristine workspace both employees and customers are extremely satisfied with.