Maintenance Contract

Cooking equipment is one of the most important things inside any restaurant. One unexpected failure could ruin a busy dinner service. Even worse, a kitchen fire could put a restaurant out of service for days, weeks, or even months. To keep cooking equipment operational, the following five points are often the most critical routine maintenance requirements in the kitchen:

✔ Hood Cleaning
At least every six months by a qualified contractor.

✔ Grease Filter Cleaning
Typically every week, but frequency may need to increase depending on usage.

✔ Automatic Extinguishing System (AES) Service
At least every six months by a qualified contractor.

✔ Deep Fat Fryer Inspection
At least every twelve months by a qualified cooking appliance contractor after the unit is five years old.

✔ Floor Cleaning
Daily cleaning using a high-quality cleaner made for commercial kitchen floors, a deck brush, and proper technique.

Although this is not a comprehensive list of all routine kitchen maintenance best practices, this quick list highlights some of the most critical maintenance requirements that will help keep restaurants safe and running smoothly.

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