We have produced a guide to help operators re-open their kitchens following the Covid-19 lockdown.
Modern catering equipment is designed to give maximum performance and, with its design and components becoming increasingly sophisticated, the aim of this guide is to help ensure that any kitchen related equipment functions correctly when re-commissioned for service.
New equipment is normally covered by a manufacturer’s guarantee. This guarantee can be invalidated if the equipment has been either misused, or not serviced as recommended. The provision and use of Work Equipment Regulations 1992 require that work equipment is maintained in good working order, in good repair and the maintenance record is kept up to date.
Please note that the checklists and process recommended have been set out as a guide only – always refer to specific manufacturer’s guidelines for detailed usage instructions and regular maintenance requirements which can be found within the specific equipment manuals.
Each section provides a short explanation of the maintenance needs of a particular type of equipment or kitchen process. The last section deals with the supply chain associated with a kitchen operation.
Following the checklist should ensure that a facility is best prepared to re-open as smoothly as possible.
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