Planned Preventative Maintenance

PPM is a common acronym for Planned Preventative Maintenance - the regular scheduling, and conduction, of maintenance checks on your equipment. 

Commercial kitchen equipment maintenance is a series of procedures that are carried out regularly, both in-house and outsourced to professionals, to increase the efficiency, cleanliness, safety and life span of equipment for your catering business.

This includes regular cleaning so that meal preparation is not hindered by unclean tools or appliances; troubleshooting in case equipment stops functioning properly in order to save time and maintain kitchen flow; prevention of kitchen fires or their spread through smart maintenance strategies, such as checking the electrical cords and outlets; proper management and use of equipment.

Many owners assume that they should start catering maintenance after a year or so of use, but experts recommend starting immediately instead. By planning for proper cleaning and repair procedures early on, owners can save time and money in the long run.

To begin immediate maintenance, observe how a piece of equipment is functioning. Take note of noises, vibrations, or smoke to make sure there isn't a more serious issue going on under the surface. Then, use preventative measures such as routine checks and replacements to keep equipment running smoothly for years to come.

Catering equipment maintenance is important for several reasons. Regular maintenance keeps appliances running efficiently, helping prevent issues such as jamming, overheating, and the need for more frequent repair work. Investing a little more time into cleaning out grease traps, checking seals on refrigeration appliances, or ensuring vents are free of debris, will heighten the efficiency of appliances. In this same vein, proper maintenance will help extend the life of appliances, better maintaining their value throughout.

It also minimises food contamination risk - from bacteria growth on surfaces where food is prepared or utensils used, to cross-contamination of cooked food, regular maintenance helps ensure that commercial kitchen equipment is kept clean and free of potentially hazardous bacteria or other contaminants that can cause illness.

Finally, maintenance of your commercial kitchen can help you avoid hazardous situations, such as fires or worn-out equipment causing accidents. Cleaning and regularly checking appliances can prevent faulty or dirty equipment being the catalyst for workplace accidents.

Maintenance such as cleaning and observation can be carried out daily or weekly by staff members within the kitchen. Professional maintenance services, however, can provide more thorough deep cleaning and testing of equipment to ensure your equipment is working as it should.

Whilst a main component of maintenance is the cleaning of your commercial kitchen, your maintenance checklist should not be limited to this alone.

Cleaning all equipment, work surfaces and floors, and vents and drains can go a long way in maintaining your kitchen equipment, as appliances will work best in clean environments. Using clean utensils when working with equipment, and cleaning equipment with fresh cloths and towels can lead to more efficient and longer-lasting results for your time and hard work.

Your maintenance procedure should also include the organisation of your stock and produce; for instance, refrigeration appliances should not be overloaded with produce as this can create wear and problems further down the line. Clearly labelling and correctly storing produce will help you stay on top of what food and beverages are safe for consumption, minimising the unnecessary build-up of stock.

Maintenance should also include kitchen equipment troubleshooting and observing when changes occur in the running of your equipment; this could potentially identify a problem early on and save you time and money at a later date.