Prevention is Cheaper Than Cure in a Professional Kitchen

In a professional kitchen it’s not location, location, location that’s important. Maintenance, maintenance, maintenance are the bywords if you want to avoid downtime. Possibly the worse nightmare for a chef is for a piece of the kitchen equipment to go down. The good thing is that the likelihood of this kind of scenario happening can be reduced. It can even be avoided completely. There are a number of other advantages as well. Such as improving the equipments lifespan, reducing energy consumption and making sure the equipment is performing its best.

What are the Benefits of Pro-Active Maintenance

One of the biggest advantages is that regular maintenance will work out cheaper in the long run. Waiting until something goes wrong is a false economy. Regular care and attention will be far less costly than having to call out an engineer and the possibility of having to buy a replacement. Including regular maintenance as part of your monthly expenses also means you won’t get any nasty surprises.

Regularly servicing kitchen equipment means there will be a far lower risk of it breaking down. If a piece of equipment breaks at a critical moment, just when you need it the most, it can have huge financial implications. Imagine a refrigerator breaking down when it is full of valuable stock. You may well have to wait for an engineer, in which time your stock will be ruined and have to be thrown away.

A regular maintenance schedule will save you money on a daily basis, not just when things go wrong. A well maintained piece of kitchen equipment will perform more efficiently. Let’s use the refrigerator again as an example. It has been found that looking after this vital piece of equipment properly can reduce electricity usage by up to 45%.

Believe it or not, poorly maintained equipment could mean you’re contravening food safety legislation. The Food Safety Act requires food producers to adequately maintain their equipment. This is to ensure cooking, hot holding and chilling equipment is performing correctly and not leading to cases of food poisoning. Amazingly, in the UK there are more than 1 million recorded cases of food poisoning every year. As well as endangering your customers, it can also result in huge and very painful fines. Possibly even imprisonment.

Keeping a professional kitchen well maintained is a business owners responsibility. The Dawnvale Group can offer useful advice. Regular maintenance of your valuable equipment will ensure your legal obligations are met, you reduce any risk to your customers and staff. It will also ensure you keep your valuable reputation intact.