Kitchen Equipment Maintenance Tips to Maximize Summer Revenue

Restaurants are hopeful that a busy summer – driven by longer days, patio dining and seasonal travel – will bring an increase in foot traffic. Whether they fully capture the increased revenue depends on how efficiently their kitchens can accommodate the rise in tickets. After all, no operator wants their equipment to fail during peak periods – whether it's an ice machine going down on a triple-digit day or a fryer that takes too long to cook.

Across the country, we frequently see common issues that could slow kitchen operations or contribute to early failure – many of which could have been prevented or caught earlier. These are ideal preventative maintenance tasks that operators can often handle themselves.

While DIY upkeep complements professional maintenance, it shouldn't replace it. Scheduled maintenance programs prevent costly breakdowns, extend equipment life and ensure efficient operation.

Preventative maintenance tips

A little preventative maintenance now can go a long way toward letting your restaurant focus on what it does best this summer: delighting guests. Follow these five steps to keep kitchens running smoothly all summer. Before maintaining any equipment, always consult the manufacturer’s manual for instructions.

Clean condenser coils on refrigerators, freezers and ice machines. These coils release heat from inside the unit to the surrounding environment, allowing the system to maintain proper cooling. When coils become covered with dirt, dust and grease, they cannot dissipate heat efficiently, forcing the compressor to work harder.

Over time, this increases energy consumption and strains the compressor, potentially leading to premature failure. Clean at least twice a year. Unplug the equipment, then use a condenser coil brush to remove visible debris from the coils, which are typically located at the back or bottom front of the unit.

Finally, vacuum away the loosened dirt and dust.

Inspect and clean refrigeration gaskets. Gaskets create an airtight seal preventing cold air from escaping. When dirty, worn or damaged, they allow leaks that force the compressor to work harder, increasing energy use and risking early failure. Unplug the unit and inspect the full length of the gasket for cracks, tears or gaps. If found, contact a technician for replacement. If simply dirty, use warm soapy water to clean and restore the seal.

Check griddle temperature control. Griddles are critical to all dayparts. If they underheat, food cooks slowly and ticket times increase. If they overheat, food burns, creating waste. Use an infrared or surface thermometer to confirm that the griddle reaches the correct temperature. If readings differ significantly from the thermostat setting, have a technician calibrate or replace it.

Test cooking oil temperature. Fryers cook efficiently – when they reach the right temperature. If the oil doesn’t heat effectively, food cooks longer and inconsistently. Set the fryer to 350 degrees, then use a digital thermometer with an oil probe to gauge the actual temperature. If there's a discrepancy, call a technician to calibrate the thermostat.

Know when to repair vs. replace. When equipment fails, operators often face the question of whether to repair or replace it. A rule of thumb: if repair exceeds 50 percent of a new unit's cost, consider replacing. But other factors matter, too. For example, if the newer unit is significantly more energy efficient, replacement might make sense even if repair costs less.

Tim Vesevick is the president of the service and rental division at TriMark USA, North America’s largest integrated provider of design services, equipment, and supplies to the foodservice industry. In his role, he oversees a national fleet of service technicians who provide 24/7 repairs, scheduled maintenance and comprehensive support.