Maintenance Tips For Specific Types Of Equipment In Hotel Kitchen


The majority of broiler and charbroiler problems are caused by grease and food particles clogging the burners, pilots, and/or shutters. These components must be cleaned and adjusted on a weekly basis to ensure proper operation. A good way to prevent this buildup is to position broiler grates to direct excess grease flow for burn-off or to collect it in grease drawers.

At the end of each day, clean the broiler grates by placing them flat on the broiler and turning the gas valve to “High” for 45 minutes. Then turn off the broiler and set aside to cool. After they’ve cooled, remove them from the broiler and clean them (both top and bottom surfaces) with a wire brush, damp cloth, and mild detergent. The grate channels and burner radiants should also be cleaned thoroughly. Brush the heat reflector of the burner to remove dust or debris, and clear all burner portholes at least once a week.


A major maintenance problem for gas-fired fryers may be its location in the kitchen. It is essential that there are no restrictions for “new” air entering the burners or blower motor. If the airflow is restricted, the fryer sidewalls and internal control components will be abnormally high. This will cause the electrical controls to overheat, and soon the equipment’s performance will diminish.

To avoid this issue, ensure that the gas connections to the fryer are tight. Make sure there is enough fresh makeup air available. Also, clean the hood filters every day, and check for airflow restrictions there. Slow temperature recovery is another maintenance issue for fryers, which is related to having a reliable and controllable heat source.

A fryer that takes too long to recover its temperature when cold food items are dropped into the kettle is losing its capacity to conduct or radiate heat efficiently. In high-efficiency fryers, the burner seals may be leaking, the blower motor speed may be too low, or a broken temperature probe could be the problem. In tube-heated fryers, internal heat-baffle wear causes recovery problems. Your owner’s manual should offer some guidance in these situations.


The cooling fan exhaust grilles should be wiped clean on a daily basis. Check to see that the cooling fan is turning when the oven is operating. Remove the entire conveyor every month so you can clean the jet-air “fingers,” being careful to replace all components in their original positions. And every two or three months, clean the combustion motor’s blower air intake, which is usually located behind a closed panel.


The majority of gas-operated range maintenance issues occur because bits of food and greasy particles settle into the gas lines or ports, preventing a smooth flow of gas and air to the pilot lights and burners. Check the burner pilot lights and flames for clear, even combustion to identify this condition.

Every day, clean the burner grate surfaces with a wire brush, damp cloth, and mild detergent. The range pilots should be cleaned and adjusted on a monthly basis; they should be level in their mounts and positioned so that the pilot light flame can easily ignite the burner. Check the heat flow of the range burners at least once a month. Ask a factory-authorized service person to check the gas pressure and flue if foods are taking too long to cook.


Check the underside of the griddle once a month to ensure that grease isn’t getting into places it shouldn’t, such as the air vent for the gas pressure regulator. The griddle’s heating performance will become erratic if the vent is blocked. To maintain a consistent flame and proper heat, each griddle section and its burner/orifice must be kept clean. Also, make certain that the thermostat mechanism is securely fastened.