Tips That Help Keep Your Restaurant Equipment in Good Shape
Owning a restaurant includes many responsibilities. One of the main things you must do to stay profitable is to keep all of your equipment in the best shape possible. If it is inspected on a regular basis, you may be able to save on repairs that can be quite expensive.
Read the Owner's Manual
When you purchase each piece of equipment, it should have an owner's manual. This will tell you how to maintain the equipment according to the manufacturer. If the product is under warranty and you do not maintain it according the manufacturer's instructions, it may void your warranty. If you lose your manual, you may be able to find a version on the manufacturer's website to download.
Make Sure Employees are Trained to Use Equipment
Improper use of equipment can cause it to break down. When employees are not taught the way to use the equipment, they can unknowingly break a part. Each employee should learn not only how to use the equipment, but how to clean it so that it is kept in the best shape. Warranties typically do not pay for repairs that are a result of improper use.
Thorough Cleaning
Even though you and your employees may clean the equipment after each use, it should be thoroughly cleaned routinely. This can be once a week or whatever suits the particular equipment. This cleaning needs to be performed to get to hard to reach places. One example is a slicer that has many parts where food can accumulate when it is used.
Replacing Parts
When parts break or wear out on your equipment, they should be replaced as soon as possible. Using some equipment with broken parts can cause further damage. When your equipment goes down, it can affect your ability to prepare the food. This can be detrimental to your business. This is why companies such as O-Reps offer holman toaster parts.
Maintaining your restaurant equipment is the only way you are going to be able to stay in business. When you work hard to build your reputation, you do not want equipment that is crucial to preparing the food you sell to be out of service.