Although it takes an entire team to build the success of a restaurant, it only takes one “weak link” to throw even the most reliable restaurant off kilter. Out of all the potential problems a restaurant can face, faulty equipment can create some of the most major of headaches and greatest loss of money.
Even a Food Network star chef can’t create a masterpiece using broken, unreliable equipment.
Here are 6 tips from AMG to help keep your equipment running in top shape
- Prevent food, grime, dust and rust from building up on machine parts by thoroughly cleaning after every use.
- Follow the Operations Manual for correct cleaning agents and methods for each piece of equipment. This is extremely important for stainless steel, since the use of harsh detergents and washing against the grain can cause staining and corrosion.
- Perform thorough regular inspections of your equipment’s components, connections and moving parts.
- Treat major malfunctions properly and immediately by a service professional.
- Use all equipment for its intended use only.
