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The ATECH team works to ensure that our customers have minimal downtime in their commercial kitchens. To help with the health and upkeep of your equipment, we find that it’s best to set up a planned maintenance schedule. This plan ensures that each piece of equipment is assessed and any issues are addressed quarterly. Wondering how often each type of equipment needs to be serviced?

Assess The Equipment In Your Commercial Kitchen

The best way to set up a planned maintenance schedule for your equipment is to set it up by system or type of equipment. Initially, you need to identify the equipment that needs to be maintained more frequently. In most commercial kitchens, this includes the HVAC system, all coolers or freezers (both reach-in and walk-in), ventilation hoods, steamers, and ice machines. Next, identify the equipment that needs to be checked less frequently. This could include ovens and ranges, broilers, deep fryers, and dishwashers. While you may not have all of this equipment, you’ll likely have quite a few of these in your commercial kitchen.

Use a Checklist to Set Up a Planned Maintenance Schedule

Next, set up a checklist for the maintenance tasks your team needs to perform monthly, quarterly, and annually. If you’re not sure where to begin, you can go to each of your owner’s manuals for proper care and maintenance. For a more convenient way, check out ATECH’s downloadable Planned Maintenance Checklist for commercial kitchens. In this checklist, you’ll find all of the necessary maintenance tasks broken down by type of equipment and frequency. You can even print it, laminate it, and post it for your team to use.

Decide How To Handle Recurring Maintenance Tasks

Once you’ve identified the planned maintenance that each piece of equipment needs, it’s time to assign tasks to your team members. Once a task has been completed, have the individual write their initials next to the task to keep track of what has been done. Monthly cleaning and checking may help you identify maintenance issues early on or note which parts need replacement.

Four Times a Year, Bring In the Experts

In a busy commercial kitchen, you’ll want to set up scheduled maintenance every quarter. Scheduling maintenance proactively can help you identify issues early and replace parts before they break down. When your technician arrives, you can use the Maintenance Checklist to update the technician on the cleaning and checking that your team has done on your commercial kitchen equipment. It can also help inform your technician if you’ve run into prior issues with a piece of equipment or if you previously replaced a part. When a technician knows what systems in a commercial kitchen have already been checked, they can offer a more targeted and informed evaluation of each piece of equipment.

ATECH Can Help You Set Up Quarterly and Annual Planned Maintenance

If you run a large commercial kitchen, it’s easy to lose track of all the equipment that needs to be serviced. Unfortunately, maintenance tasks aren’t something that can be delayed indefinitely. Neglected machines have a tendency to break right when they’re needed most. Prevent these unexpected interruptions by scheduling planned maintenance with a trusted commercial kitchen repair partner. To help you keep a regular schedule for servicing your commercial kitchen equipment, reach out to us for a planned maintenance visit today.

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Spring into Cleanliness: Essential Tips for Restaurant Spring Cleaning

By markl • 20 Mar, 2024

As the season changes and springtime blooms, it's the perfect opportunity to refresh and rejuvenate your restaurant space. Spring cleaning isn't just about tidying up; it's about ensuring a safe, welcoming environment for your patrons and staff. In this blog post, we'll explore some essential tips and best practices for restaurant cleanliness in the springtime. Embrace Deep Cleaning : Spring cleaning is the ideal time to tackle those deep cleaning tasks that may have been neglected during the busier seasons. From scrubbing floors and walls to deep cleaning kitchen equipment, thorough sanitation ensures a hygienic environment for food preparation and service. Focus on High-Traffic Areas : Pay special attention to high-traffic areas such as dining areas, restrooms, and entryways. These areas are prone to accumulating dirt, dust, and germs, making regular cleaning essential for maintaining a pristine appearance and preventing the spread of illness. Refresh Outdoor Spaces : If your restaurant has outdoor seating areas, spring is the perfect time to freshen them up. Clean outdoor furniture, sweep away debris, and power wash outdoor surfaces to create an inviting atmosphere for al fresco dining. Check and Replace Equipment Filters : Don't forget to inspect and replace filters in HVAC systems, refrigeration units, and ventilation hoods. Clean filters help maintain air quality and prevent the buildup of contaminants, ensuring a healthy indoor environment for both customers and staff. Engage Staff in Cleaning Initiatives : Encourage staff members to take pride in the cleanliness of the restaurant by involving them in spring cleaning initiatives. Assign specific tasks and provide training on proper cleaning procedures to ensure consistency and effectiveness. Implement Regular Maintenance Schedule : Establish a regular maintenance schedule to keep up with cleaning tasks throughout the year. By incorporating daily, weekly, and monthly cleaning routines, you can maintain a high standard of cleanliness and prevent the accumulation of dirt and grime. Invest in Quality Cleaning Products : Choose cleaning products that are effective yet environmentally friendly. Look for products that are certified as safe for use in foodservice establishments and follow manufacturer recommendations for proper application and usage. Monitor and Adjust Cleaning Protocols : Continuously monitor cleaning protocols and adjust as needed based on feedback, customer traffic, and changing regulations. Regular evaluation ensures that your cleaning practices remain effective and in compliance with industry standards. Spring cleaning is an essential aspect of restaurant maintenance that goes beyond just aesthetics. By implementing thorough cleaning routines, engaging staff members, and investing in quality cleaning products, you can create a safe, hygienic environment that enhances the dining experience for your customers and promotes a healthy work environment for your staff. As you embark on your spring cleaning journey, remember that ATECH is here to support you with a wide range of cleaning and maintenance solutions tailored to meet the unique needs of your restaurant. Happy spring cleaning!

Mastering Winter with ATECH: A Comprehensive Guide for Businesses

By markl • 26 Jan, 2024

As a restaurant owner or kitchen manager, you know that the equipment in your kitchen is essential to the operations and overall profitability of your business. But do your frontline employees recognize that, too? Your line chefs and dishwashers use your equipment every day, so they're more likely to notice any problems first. That's why it's so important to capture feedback from your frontline staff on the performance of your restaurant equipment. As a trusted commercial kitchen repair service in Tennessee , we’ve had the opportunity to partner with hundreds of restaurants over the years—from nationally recognized chains to local mom-and-pop establishments. We’ve learned that capturing staff feedback on restaurant equipment is not just a good practice—it's a necessity for any successful establishment. In this article, we wanted to shed light on the importance of capturing staff feedback on restaurant equipment. Your employees’ assessments can be used to address problems quickly and make informed decisions about upgrades or replacements. How to Capture Staff Feedback on Restaurant Equipment 1. Recognize and address common pitfalls for reporting issues. Unfortunately, many kitchen managers find that it's difficult to get regular feedback from their staff. There are a few common reasons for this: Lack of time. Frontline staff are often busy and stressed, and they may not have time to provide feedback to their managers. Fear of retaliation. Some employees may be afraid to speak up about problems with equipment for fear that they will be punished or blamed. Lack of trust. Employees may not feel comfortable providing feedback to their managers if they don't trust them to take it seriously. 2. Create a culture of collaborative communication in your kitchen. It's important to create an open and trusting environment where your staff feels comfortable providing feedback. Here are a few tips: Make feedback a priority. Show your staff that you value their feedback by making time to listen to it and taking it seriously. Make it easy to provide feedback. Create a system for staff to submit feedback easily. Let your employees know who is responsible for equipment maintenance so they can notify the appropriate person. Be open to feedback, both positive and negative. It's important to create a culture where staff feel comfortable providing feedback, even if it's negative. Remember, feedback is a gift, and it can help you to improve your operation. If you don’t embrace feedback from employees, they might be less likely to report a faulty piece of equipment. 3. Train new employees to recognize and communicate common issues. Once you've created an environment where staff feel comfortable providing feedback, you need to train employees to recognize common equipment issues . This will help you to identify problems early before they cause major disruptions.Here are a few tips for training your staff: Provide them with a list of common equipment issues. This could include things like strange noises, unusual odors, or reduced performance. Teach them how to inspect equipment for signs of wear and tear . Help them identify potential problems before they cause equipment to break down. Show them how to report equipment issues to you. This could be done through a verbal report, a written report, or a feedback form. 4. Know the important information to capture and have a plan for addressing issues. One of the best ways to ensure problems are addressed quickly and correctly is to capture the information your commercial kitchen technician would need to know . Once you've collected feedback from your staff, you can use it to make informed decisions about equipment upgrades or replacements. As you consider repairing or replacing your kitchen equipment , here are a few things to keep in mind: Identify recurring issues . If multiple staff members are reporting the same problem with a piece of equipment, it's a sign that there is a serious issue. Consider the cost and benefits of repairs. If a piece of equipment is constantly breaking down, it may be more cost-effective to replace it than to keep repairing it. Get feedback from your staff on their needs. When choosing new equipment, ask your staff for input on what features are important to them. This will help you to choose equipment that is both effective and user-friendly. A Trusted Partner to Fix Restaurant Equipment Issues At ATECH, we understand the value of staff feedback in maintaining restaurant equipment and fixing a problem as soon as possible. Our team has the experience and expertise to provide prompt, affordable repair services for all your commercial kitchen equipment . Our commitment to partnering with restaurants across Tennessee goes beyond just servicing equipment. We're here to support you in creating a kitchen that runs smoothly and efficiently through customizable planned maintenance programs. Connect with our team today to create a tailored service plan for your restaurant, franchise, or organization.