Kitchen Start Up Guide

Your kitchen may not have been used for a 3 month period and as a result equipment can seize up, seals dry out, stagnant water poses risks, and grease solidifies.

We have created this start up guide of things to consider as you start your kitchen back up. These are things that that you can do to hopefully avoid incurring costs.

Extract Systems / Canopies

Grease can solidify on fans causing them to fail / trip when they are switched back on. Particularly causing concern if they are connected to a gas interlock system.

1. Check filters are in and clean
2. Exit point is clear ( it’s not uncommon for birds to leave nesting material in or on Exit points especially as they won’t have been used recently and its nesting season)
3. Switch system on
4. Switch Gas Appliances on ( if Gas applies)
5. Switch Extract System off ( if there is an interlock this should knock the Gas off)
6. If Gas stays on ( switch everything off and call an Engineer)

Dishwashers / Ware washing

Smells / Bacteria, dry seals and leaks are the main challenges with Equipment that’s been stood for prolonged periods

1. There should have been no water sitting in machines these should have been drained down as stagnant water can pose health risks such as Legionella ( if unsure you may need to seek specialist advise)
2. Drain Machine. ( if applicable)
3. Check chemicals both detergent and rinse aid
4. Run machine through several cycle to purge detergent and drains, thoroughly clean machine.
5. Check filters are in place, arms are present and rotate.
6. Check temperatures ( temperatures in excess of 60 degrees should be achieved to kill bacteria)
7. Run through a further cycle and check for leaks.

Electrical Appliances (Cooking)

1. Check is the isolator switch switched on.
2. Switch machine on. ( if it fails to come on check fuse board for a trip / call Engineer)
3. Run cleaning cycle if applicable.
4. Check leads for damage ( call Engineer if any damage is evident)
5. Check drainage and pipes if applicable

Gas Appliances

1. This is the same process as Kitchen Extract Systems.
2. If the flames are irregular ( Call engineer)
3. Gas may take longer to light than normal but if you smell Gas without the appliance being lit shut off and call Engineer.

Combi Ovens / Oven’s, Ranges

1. Check Water connections are ok, water filters ( if applicable)
2. Follow procedure for Gas or Electric.
3. Check filters / softener are in place. ( if a water softener is in place we recommend this is purged of about 10ltr of water – ask for advice)
4. Check stocks of clean chemicals / tablets
5. Thoroughly clean machine.
6. Check door seals for perishing.

Water Systems – Water Boilers

1. If the water system to the building has been switched off this should be checked by a qualified person for bacterial growth prior to commissioning.
2. Check filters / softener are in place. ( if a water softener is in place we recommend this is purged of about 10ltr of water – ask for advice)
3. Fill boiler up and drain several times before first use.
4. Check water supply is on.
5. Check for leaks
6. Switch Boiler on.
7. Check for Temperature readings ( use external temp gauge if needed)
8. Scale build up on probes can give misleading readings if unsure consult Engineer.

Refrigeration

1. Check cold rooms refrigeration for damaged Door seals, sticking Door catches ( not seized)
2. Check Temperature readings (if appliance has been off leave switched on for 24 hours) check temperature again.
3. Cold Room plant may have stagnant water which needs to be flushed before internal fans are used.
4. Ice Machines – These should have been emptied as part of the decommissioning process.
5. Thoroughly clean / disinfect machine and bins.
6. Check water supply
7. Switch machine on and monitor for Temperature.
8. All ice should be discarded when first commissioned then a re-clean before use… remember ice is classed as a food Stuff

                If in any doubt either call for advice or for an Engineer to attend.

Tagged with: Catering, Commercial kitchen supplies, extraction, gas engineer, kitchen start up