Preventative Foodservice Equipment Maintenance

Preventative foodservice equipment maintenance will help your equipment function more efficiently, but ignoring daily cleaning and periodic inspections of your equipment may result in poor performance or a very costly repair bill. The experts at Dine Company can assist you with free advice and the best products needed to keep your equipment in tip-top shape.  Whether your equipment is 10 years old or still under warranty, preventative maintenance will extend its life and performance. Keep your equipment running efficiently with the following tips –

Preventative Foodservice Equipment Maintenance for RefrigeratorsRefrigerators and Freezers

  • Check temperature daily. Fluctuation could be a sign of a more serious problem.
  • Make sure door gaskets fit snuggly and are mold and debris free.
  • Examine the condenser coil, make sure it is clean and free from dust and debris.
  • Leave at least 6″ at the top and 1-2″ at the back for proper air flow.


icemachine - Preventative Equipment MaintenanceIce Machines

  • Change the ice machine filter at manufacturer recommended schedules.
  • Be mindful of dump and recovery time, this process should run consistently.
  • Make sure ice bin is full and the ice scoop is out of the ice
  • Examine the condenser coil, make sure it is clean and free from dust and debris.


To watch a video for how to properly clean and maintain an ice machine click Here


Preventative Foodservice Equipment Maintenance for Fryers


  • Filter the oil, filter the oil, filter the oil!
  • Use high temp fryer brushes to clean inside the fryer and clear the drain hole.
  • Boil out the fryer tank weekly.
  • Use an adapter bar between two fryers to reduce debris and oil between fryers.
  • Use degreaser and green scrubbies to clean the outside of fryers.

Preventative Foodservice Equipment Maintenance for SlicersSlicers:

  • Lube the slided regularly with food grade lube.  Never use vegetable oil or cooking spray.
  • Sharpen the blade on a regular basis.
  • Clean and sanitize a slicer at least once every four hours to not only keep it running smoothly, but also to prevent the growth of potentially harmful bacteria.  Read our page containing slicer cleaning information from the FDA


To watch a video on how to properly lubricate and maintain a slicer, click here


Preventative Foodservice Equipment Maintenance for GriddlesFlat Tops or Griddles:

  • Use a grill brick to remove debris and to smooth the cooking surface.
  • Use a good, sharp grill scraper to knock down stubborn stuck food.
  • Never use ice to clean a hot grill top, it WILL eventually crack the plate!
  • After a thorough cleaning, lightly coat the cooled surface with oil.
  • Calibrate thermostats every 6 months.

Preventative Foodservice Equipment Maintenance for Convection OvensConvection Ovens:

  • Monitor temperature and document fluctuations.
  • Keep interior fan free and clear from debris, especially aluminum foil!
  • Keep interior and doors free from debris, clean rack rails daily.
  • Keep pans away from flue area.
  • Use oven cleaner and degreaser on all equipment surfaces once weekly.

Preventative Foodservice Equipment Maintenance for DishmachinesDishmachines:

  • Use a delimer regularly. Follow manufacturer directions for using this chemical.
  • Inspect all spray nozzles, faucets and drains daily.
  • Check washing and sanitizing temps several times daily.
  • Use a scrap block on your soiled side dishtable to prevent plates from chipping and breaking.
  • Check your grease trap for leaks and flow and use microbial drain and trap cleaner weekly.


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