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Busy commercial kitchens need more robust equipment than a residential kitchen but the equipment must also comply with a number of regulations designed to ensure fire safety, environmental considerations, food safety for consumers, and the health and safety of workers.
Legislation covers everything from the materials that can be used, for example not wood can be used for preparation surfaces, to the location of various appliances and processes, as well as adequate ventilation and hygiene.
Legislation can also be changed or updated and this too can affect whether an appliance is still considered adequate or not for its purpose.
The working pattern of the catering business concerned may also change, or the type of food that it offers, and both can mean that existing equipment is no longer adequate for the new situation.
Installing or refitting a commercial kitchen can be an expensive business and it is not something the pub, hotel or restaurant owner will want to do any more often than is absolutely necessary.
While most commercial catering appliances are manufactured to be robust as well as safe, over time parts get worn, or clogged with particles and any equipment will eventually reach the end of its life.
Warning signs can include deterioration in the appliance's performance or an increase in energy consumption in the kitchen and also the older the appliance the less likely it is to be environmentally friendly and energy efficient.
While replacing an appliance may sometimes be necessary owners of busy businesses are always concerned to keep costs under control and are likely to only do this when the current costs of the old appliance outweigh the benefits of going to the expense of installing something new.
There are ways to prolong the life of equipment and these involve both regular maintenance and regular kitchen deep cleaning to supplement the daily cleaning regime that all commercial kitchens carry out.
Deep cleaning services are thorough and will get into all the corners where deposits can collect and would not normally be reached by normal cleaning. A professional company can also be useful in providing another pair of eyes to identify any problems that might be brewing that maintenance and repair could prevent from getting worse and more expensive.
Thorough deep cleaning is normally carried out starting at the top and working down. This ensures that every surface, regardless of whether it comes into contact with food or not, will be sparkling and hygienically clean by the end of the process.
