To help multi-unit retailers start or improve their retail audit program, Bindy regularly publishes guides, best practices and checklists. Use this sample checklist to create or update your commercial kitchen equipment checklist in your establishments to keep your kitchens running at a high level.
Preventive maintenance of kitchen equipment minimizes breakage, increases performance, ruces energy consumption and extends the life of the equipment. This checklist comes from the Denver government and is here in case the information is mov or remov from the website .
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Are hinges, handles, knobs, grates, etc. in good condition?Does the gas appliance burn with a steady blue flame?
Are the door seals in good condition, with no noticeable signs of wear?
Is the water supply equipment remov regularly?
Does the hood system work?
Are the hood filters clean?
Are the capacitors free of dust and ice?
Is the fire protection iran whatsapp number data system functional?
Has the fire protection system been check recently
Commercial dishwashers
Is there scale in the dishwasher?
Do all doors open easily?
Is the pump suction strainer in place?
Is the water inlet temperature at least 180 degrees F for high temperature machines and 120 degrees F for chemical disinfection machines?
Does the dishwasher start automatically when the door is clos?
Is the tim/manual operation working correctly?
Are the evaporator coils focus on what is essential at all times (cold air) and condenser coils (warm air) clean?
Is the airflow of the fans unobstruct?
Refrigerators are not overcrowd with products, air should. Circulate freely around all items (especially the sides and bottom of the containers)?
Are staff train to check that the bw lists power is on and monitor the temperature. Pattern for one hour before calling for service to avoid false alarms (reset check.