1. Read the Owner’s Manual:
Although this tip may seem like common sense, combing through the owner’s manual should be the first resource you turn to for proper maintenance and sanitizing procedures. Even though owner’s manuals are often tossed aside, consulting the manual will save you time and costly equipment repairs if instructions are considered and followed.
2. Educate on Proper Equipment Use:
One of the leading causes of foodservice equipment failure is employee misuse according to fermag.com. Even worse, most warranties do not cover damaged equipment do to maltreatment. Taking the time to explain, demonstrate, and train your employees how to properly use each piece of equipment improves your kitchen’s efficiency and can help prevent costly mistakes.
3. Teach Proper Sanitation Techniques:
Teaching proper sanitation techniques supports food safety and decreases the likelihood of a failed inspection. In addition to meeting food safety standards, implementing and explaining strict daily cleaning procedures will remove particles and buildup that can lead to decreased equipment efficiency and eventually lead to part failure.
4. Basic Explanation of Equipment Parts:
Sharing a basic understanding of equipment’s common parts will help your employees identify potential equipment failures before they happen. Instructing employees on equipment components will also help them troubleshoot broken down equipment, decreasing the frequency of service calls. In addition, educating employees on equipment components allows them to be more knowledgeable when placing a service call.
5. Instill the Value of Regularly Inspecting Equipment:
Last, but certainly not least, it is important to train your employees to regularly inspect equipment. After thoroughly cleaning your equipment, show your employees how to inspect moving parts, utility connections, and basic components for wear and tear as well as leaks. The ability to catch minor equipment issues can prevent expensive future repairs.
Written By: Emily Shuler
Edited By: Tilghman Grandstaff