As the world of technology is advancing, its benefits are being experienced by almost every industry, including food businesses. Restaurants and other businesses in the food industry are investing more money to acquire cooking equipment that can do it all. Modern food equipment helps restaurants cut down on labour costs and reduces time wasted on preparing and cooking food.
However, this also means that restaurants must make sure their employees clean and maintain the equipment properly. The equipment should be cleaned at least once every 24 hours or more, depending on its usage. Employees should have the proper training to clean and maintain the kitchen equipment safely and properly.
Here are some of the benefits foodservice businesses can enjoy by keeping their commercial kitchen equipment clean and in good repair:
Reduced Cost and Risk of Equipment Malfunction
Equipment that isn’t cleaned often gets clogged with dust, food particles, and other debris, which makes the risk of a breakdown higher. It also ends up consuming more electricity and increases the energy bills for the business. Machinery that is cleaned often and serviced regularly will run more efficiently and will lower the utility costs. The risk of a costly equipment malfunction is reduced when equipment is regularly cleaned and maintained.
Consistent Quality Food and Reduced Risk of Contamination
Not cleaning the cooking equipment every day can increase the risk of cross-contamination and affect the quality of the food being prepared. Compromised food quality can result in the restaurant losing its customer base and increases the risk of foodborne illnesses. Appliances that are cleaned and sanitized regularly ensure consistent quality and safe food and increases the speed of service. This all leads to an improved reputation and more business!
Equipment Lasts Longer and Have A Better Resale Value
Kitchen equipment that isn’t cleaned properly breaks down faster and must be replaced more often. Businesses can end up spending thousands of dollars on a piece of kitchen equipment that gets worn out or broke due to lack of care and not following the recommended maintenance guidelines.
Dirty and worn-out equipment also has a lower resale value, which means that it could be tough for the restaurant owner to get his investment back if the business shuts down. By following the proper protocol for cleaning and maintaining kitchen equipment, restaurant owners can not only increase the life expectancy of the equipment but also get fair value for it on resale.
Food and safety training is essential to make sure your employees know how to take care of kitchen cooking and food prep equipment. Food safety training also ensures a clean, safe, and healthy work environment for your restaurant staff.
Get in touch with the Canadian Food Safety Group for comprehensive food safety and food handling training programs as well as HACCP training and certification for the workers in your food business.
