Use this checklist to reduce breakdowns, protect food safety, and keep commercial kitchen systems ready for daily hospitality service.
Daily and weekly checks
Inspect cookline surfaces, knobs, burners, filters, drains, door seals, and visible wiring. Record unusual heat, noise, leaks, or slow recovery before they become emergency failures.
Monthly preventive maintenance
Schedule deeper checks for refrigeration temperatures, condenser cleanliness, exhaust airflow, hood filters, fire safety readiness, ice machine hygiene, and spare part requirements.
What to send before a service visit
Share equipment photos, model numbers, fault symptoms, location access details, and preferred service windows so technicians can prepare tools and parts before arrival.