Your Full Commercial Kitchen Maintenance Checklist
When it comes to a commercial kitchen, there is much more than just cooking and prepping food. Cleaning and maintenance are crucial to the day-to-day operations. From equipment upkeep to washing, there are a wide variety of tasks to do throughout the course of a year. We've put together a helpful commercial kitchen maintenance checklist, so you know which essential tasks to handle on a daily, weekly and monthly basis.
Download the full maintenance checklist.
Daily Tasks
Below are common cleaning and maintenance tasks that you should perform every day in a commercial kitchen:
Fryers
- Wipe down the exterior with a soft cloth dampened in water and mild detergent or degreaser.
- Clean fryer baskets with soap and water or in a dishwasher (if dishwasher-safe).
Grills & Griddles
- Brush or scrape off griddles and grills after use.
- Empty and clean drip trays with degreaser.
Ovens & Ranges
- Brush off racks/grates and soak oven them in warm, soapy water.
- Brush out crumbs and other remnants from the interior.
- Wipe down interior walls with a damped soft cloth. Use mild dish soap, if necessary.
- Wipe down exterior surfaces with a soft cloth, warm water and mild detergent.
- Clean the flattop with a solution of warm water and mild detergent (if applicable).
- Remove debris from the vent.
- Empty and clean drip trays with degreaser.
- Conveyor units only – Brush remnants off conveyor belt with a brush.
- Cook and hold units only – Remove and clean shelves, racks and drip pans in warm water and mild detergent.
- Deck units only – Clean ash and debris inside the oven using a brush or scraper.
- Deck units only – Remove and brush debris off cooking stone.
Steamers, Kettles & Tilt Braising Pans
- Clean the unit with warm water, mild detergent and a brush.
- Empty and clean drip trays with mild detergent and warm water.
- Steam kettles only – Wipe down external and interior surfaces with a soft cloth dampened in mild detergent and warm water.
- Tilt braising pans only – Wash front, back, sides and splash guards with a soft cloth, warm water and mild detergent.
Refrigeration
- Remove any debris from shelves and wipe down any spills or moisture.
- Sweep, vacuum and/or mop walk-in refrigeration unit floors.
- Record the internal temperatures of each unit.
Food Prep Equipment
(Processors, Grinders, Mixers, Slicers)
- Wash bowls, containers and all attachments in warm water and mild detergent after use.
- Clean the machine and base with warm water, mild detergent and a soft cloth or small brush after use (refer to owner's manual for specific instructions).
- Sanitize and dry the machine after use.
Warewashers
- Drain water from the unit.
- Remove and clean wash arms with warm water, mild detergent and soft cloth or brush.
- Remove and clean curtains with warm water, mild detergent and a soft cloth or brush.
- Record the internal temperatures of each unit.
Beverage & Coffee Machines
- Soak beverage dispenser nozzles in sanitizing solution and scrub to remove syrup (refer to these general instructions or the owner's manuals).
General Maintenance
- Wash utensils, bowls, coffee pots and other kitchen tools in warm water and soap after use.
- Wipe any spills on countertops, floors, walls and equipment surfaces throughout the day.
- Clean and disinfect cutting boards, utensils, countertops and prep tables throughout the day.
- Sweep or vacuum the kitchen and pantry floors.
- Mop the kitchen floors with cleaning solution or degreasing agent.
- Clean out the washing stations and sinks.
- Place soiled rags and linens in laundry (separate from uniforms).
- Place soiled uniforms in laundry (separate from rags and linen).
Weekly Tasks
Below are common cleaning and maintenance tasks that you should perform on a weekly basis:
Fryers
- Conduct a deep cleaning by boiling out the fryer and scrubbing the frypot down with a brush.
- Dispose of old oil and replace with fresh oil every 5-7 days.
- Change filter paper or clean out the built-in filtration system, depending on the model.
- Replace the fryer basket, depending on the model.
Grills & Griddles
- Season the griddle applying vegetable oil to a hot surface (follow direct instructions here).
Ovens & Ranges
- Scrub down the interior walls and doors using a soft brush and manufacturer-recommended cleaner.
- Soak and scrub burner covers and knobs in warm, soapy water.
- Clean around your door openings and wipe down the gaskets with a soft cloth dampened in warm water and soap.
- Polish the stainless steel exterior with a manufacturer-recommended polish.
- Combi ovens only – Clean the intake fan weekly and delime the steamer routinely (follow manufacturer instructions).
Steamers, Kettles & Tilt Braising Pans
- Wipe down the exterior with a soft cloth dampened in water and mild detergent or degreaser.
- Polish the stainless steel exterior with a manufacturer-recommended polish.
- Inspect and wipe down the gaskets with a soft cloth dampened in warm water and soap.
Ice Machines & Bins
- Wipe the exterior the machine and bin with a soft cloth, mild detergent and warm water.
- Polish the stainless steel exterior with a manufacturer-recommended polish.
- Remove ice from the bin and scrub down the interior walls and cover with manufacturer-recommended cleaner and sanitizer at least once every two weeks.
Refrigeration
- Inspect and wipe down the gaskets with a soft cloth dampened in warm water and soap.
- Empty and clean overflow water trays.
- Remove interior shelves and clean both interior and exterior using manufacturer-recommended solutions.
- Polish the stainless steel exterior with a manufacturer-recommended polish.
Beverage & Coffee Machines
- Clean exteriors of coffee and beverage machines with mild detergent, warm water and a soft cloth.
- Clean or replace coffee machine filters at least once every two weeks.
- Clean syrup connectors on beverage dispensers by soaking them in manufacturer-recommended cleaning solution and sanitizer (refer to these general instructions or the owner's manuals).
Warewashers
- Clean and descale units once a week (refer to these general instructions or the owner's manuals).
- Clean and polish the stainless steel exterior with a manufacturer-recommended solutions.
General Maintenance
- Pour drain cleaners down drains in sinks, wash stations and floors.
- Clean and descale faucets, sinks and spray heads.
- Check inventory and reorganize stockrooms.
- Wash stains off walls and ceilings using a soft brush, warm water and mild soap or a degreasing agent.
Monthly Tasks
Below are common cleaning and maintenance tasks to tackle each month:
Ovens & Ranges
- Check for grease and dust buildup on the exhaust and blower motor fan. Brush off with a stiff-bristle brush.
Ice Machines & Bins
- Remove ice from the machine and conduct a thorough cleaning using manufacturer-recommended cleaner and sanitizer at least once every two months (refer to these general instructions or the owner's manuals).
Refrigeration
- Clean the condenser coil on refrigeration units at least once every three months, depending on dust or grease buildup
- Clean all drain pans and air filters.
Beverage & Coffee Machines
- Descale coffee machines every four to six weeks (refer to these general descaling instructions or the owner's manuals).
- Remove ice from the beverage dispenser bin and conduct a thorough cleaning using manufacturer-recommended cleaner and sanitizer at least once a month (refer to these general instructions or the owner's manuals).
Warewashers
- Replace the curtain (every 6-12 months)
- Replace wash arm O-ring, floats and nozzles (every 6-12 months)
Exhaust Hoods
- Remove and clean the grease traps by soaking them in warm water and a liquid degreaser.
- Remove and clean the filters by soaking them in warm water and a liquid degreaser.
- Clean the interior and exterior exhaust hoods with warm water, liquid degreaser and a soft-bristle brush.
General Maintenance
- Wash floors and walls behind hot-side equipment (i.e. fryers, ovens, griddles).
- Wash stains off kitchen walls and ceilings using a soft brush, warm water and mild soap or a degreasing agent.
- Clean stockrooms and storage areas at least once every six months.
- Sharpen knives and cutlery.
- Calibrate ovens and thermostats.