Five Top Commercial Kitchen Tips

The hospitality industry is probably one of the most stressful sectors to operate in. Not only do you have demanding customers coming at you from all angles, but there is a plethora of regulations to wade through and adhere to as well. But with some simple planning and processes in place, you can ensure that your operation runs smoothly. Here we take a look at five tips that will make life much simpler.

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Routine Maintenance and Training

Make sure you have a planned schedule of maintenance checks for all your equipment. The equipment in your commercial kitchen takes a real hammering at times, and the last thing you need is for an oven to break down mid-service. Get into the habit of checking them on a regular basis, and make sure you adhere to the manufacturer’s recommended service schedule.

Good staff training is essential in all businesses, but in the hospitality sector failure to properly train employees can result in your establishment being closed down. Make sure that training is an ongoing process to ensure that all staff are kept up to date not only with the menu but more importantly the relevant food safety procedures.

The Food Standards Agency also offers a range of support and guidance for businesses.

The Right Equipment

While, of course, you must have pots and pans in your kitchen, there are three key pieces of equipment that you must get right to prevent serious problems in your kitchen. They are the plumbing, a system for trapping grease and fat and ventilation.

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To a degree the first two go hand in hand. If excess fat and grease aren’t collected properly in grease traps, then it can cause a problem with your plumbing, leading to blocked or burst pipes.

If you’re looking for grease traps for commercial kitchens, whether they are stainless steel or outdoor type, companies like can help.

No kitchen wants to be left without water, as it cannot function, and there’s no pleasure in being up to your knees in greasy water if a pipe becomes blocked and then bursts.

Your ventilation system, including cooker hoods and fans, is essential in keeping the kitchen smoke- and steam-free. But these extraction systems can be prone to a build-up of fat and grease too, so make sure that filters are changed regularly.