Techniques for a longevity of lifespan of restaurant equipment

Generally, the kitchen in the restaurant covers higher ratio of people than, the kitchen in the home will. The best precautionary measures taken of the equipment in your commercial kitchen, the more it will serves you in the long run. This never meant you will neglect other important components of the business, but it may mean that one has to be consistent in the after sales measures taken. There are ways via which one can get sustainability of the equipment in the long run.

Longevity Technique #1: Create a ritual of keeping the commercial equipment cleaner

The most common thing one can do to maintain the equipment at par is to get it clean on intervals. Not only it’s necessary to get it clean but it will also assist in complying the health, safety and environment standard which is the case may be in the situation of Covid 19. It will also reduce the chance of wear and tear of the material that can cause and create at times smears and dirt.

Longevity Tip #2: Examine equipment for damage as and when used

Whenever you start the day, it’s wise to examine the equipment in order to verify that all of them are in running condition, if there is any fault, make sure to get it fixed before you get along during the working hour’s which could cause uneven delays. Along with that the same examination is to be done towards the day end, so that the chef doesn’t have to face any horrible shocks as and when he starts the work next day morning.

Longevity Tip #3: Call in the Actual Expert

Kitchen Equipment suppliers can make or break a restaurant business. While roadside vendors and generic suppliers of kitchen equipment may seem cheaper, they prove to be more expensive in the long-run. Here’s why:

Poorly designed work flow can cause chaos in a busy kitchen
Low grade materials can cause frequent breakdowns and need expensive renovations.
Improper design of drainage and ventilation systems can cause severe health and hygiene problems.
Absence of project management techniques can cost time and budget problem.

Longevity Tip #4: Make sure that the disaster management system is in good condition

If there is a source of potential hazard which at time gets ignored is a backup measure within the kitchen. Any grease in the ventilation of the kitchen and even on the kitchen equipment can create a danger of fire. It’s good to recheck the ventilation channels and pockets, as well as testing the smoker detectors and fire extinguishing tools to make sure that one can prevent any future unforeseen incident which may cause due to any inadvertent fire flash up. Kitchen studio has also introduced a unique offering of a fire suppression system which extinguishes fire within minutes.

Longevity Tip #5: Commissioning & After Sales Service

Breakdowns are an inevitable part of business. To save the customers from any stress or embarrassment, your machinery should be taken care by a professional kitchen supplier. Kitchen Studio offer round-the-clock after-sales services through a team of professional electricians, plumbers, welders & cooking equipment specialists who can take care of any cooking, baking, cooling, dishwashing & ventilation equipment breakdowns through diagnosis and remedial work.

It has been observed that poorly designed and furbished kitchens posed serious challenges for restaurateurs and industrial kitchen operators who were unable to maintain high quality and could not unleash their creative potential because unviable kitchens wore them down. It’s very important about paying attention to even the most minor details, as it saves cost and become durable and sustainable in the long run. If you are looking for a combo of all the solutions, contact us for the premium design of the commercial kitchen and equipment supplies today.