Common Causes of Commercial Kitchen Equipment Failure

Let’s talk about commercial kitchen equipment failure. What’s the worst that could happen? As author Stephen King once noted, “There is no harm in hoping for the best, as long as you are prepared for the worst.” Unfortunately—in the context of business—the worst-case scenarios can happen to you at any time, in any situation. But never fear. As long as you readily prepare for potential problems, you can stay ahead of the game.

For restaurants, quick-service eateries, and other food service establishments, preventing issues is critical to maintaining a steady revenue. A good business will always have customers to serve and the ability to prepare food and drinks in short order. Not to mention, adherence to strict regulations ensures everything functions safely for business operations.

Those with experience in the industry know that any breakdowns in the kitchen are a person’s worst nightmare. One failure could lead to another, creating a domino effect of costly repairs, safety risks, and operational concerns. Let’s examine closer the most common causes of commercial kitchen equipment failure. Here are the potential reasons why your kitchen’s integral gear could go belly up—and the solutions to fix them.

These are the following Causes of Commercial Kitchen Equipment Failure:

Inadequate Kitchen Configuration and Airflow: Equipment Failure

Without a doubt, the kitchen is the heart of your food service business. Consider this question first: Is that heart getting enough oxygen to beat functionally? Based on the initial layout and configuration, each commercial kitchen is different in scope and scale. That single-handedly impacts the amount of ventilation the space requires.

Sufficient ventilation is the most important building block of kitchen construction, design, and operation. Your ventilation systems should be able to dilute and combust hazards, preventing the loss of efficiency and potential fire risks.

A Common Culprit, Air Imbalance : Equipment Failure

Inadequate airflow can be the culprit of commercial equipment failure in the kitchen. Vents and overhead hoods that don’t function correctly can clog, causing an imbalance of hot and cool air. Too much heat can overload the kitchen, creating uncomfortable conditions for staff and a heightened risk of equipment overheating.

Nobody desires premature equipment failure that’s preventable with a few regular upkeep tasks. The solution to this common problem is to stay updated with professional vent hood and duct cleaning and take care of grease buildup before it hurts the efficiency of your operations.

Inattentiveness: Employee Error or Negligence

Do your employees follow the best operational practices at all times of the business day? Oversights in the kitchen can happen between shifts or individuals due to miscommunication, misunderstandings, or the simple lack of proper care and attention. Human beings aren’t machines. Therefore, mistakes are an inevitable part of life. However, some human error is preventable with the right training and knowledge of standard operating procedures.

Responsible Equipment Care and Use: Equipment Failure

Kitchens are naturally messy and busy places that can create a wide range of daily hassles and headaches. Adequate management and education are crucial for keeping the space in tip-top condition. They also ensure everything functions correctly. Keep in mind that any equipment in a commercial kitchen is an investment for a food service business. Protect your investment by ensuring that staff members use the appliances knowledgeably and responsibly.

The solution to preventing equipment failure from negligence is clear communication about cleanliness and operational awareness. A lack of specialized knowledge training could cause an accident, a breakdown, or even a health code violation down the line.

Malfunction: Over- or Under-Maintenance

The simple over-maintenance or under-maintenance of the equipment itself is another one of the most common causes of commercial kitchen equipment failure. All equipment within a food service business is critical. You shouldn’t run it to failure. This means having preventative maintenance programs to reduce the possibility of breakdowns. The idea is to fix any smaller problems as soon as possible before they lead to large, costly repairs. The right kind of prevention saves you money in the long run.

Skilled technicians have the expertise to ensure your equipment runs smoothly. Their professional knowledge of the ins and outs of your machinery reduces any weight on your shoulders and prevents unexpected interruptions in your business day. Such service solutions are a helping hand that extends the lifespan of your most vital commercial kitchen equipment and maximizes your investments.

Inattention to Worn or Broken-Down Parts: Equipment Failure

If you ignore preventive maintenance or conversely perform maintenance on your equipment too much, parts can easily become worn out, unstable, or less effective. You don’t want any of these appliances to fail you when you need them the most. The solution here is to be proactive. You and your staff should pay close attention to the major and minor pieces of your kitchen gear and machinery during tasks.

Fixing even the minor components that make up the equipment is in your best interest. Failing to act quickly on repairing or replacing deteriorating parts can become detrimental to a business’s bottom line.

Inefficiency: Old and Outdated Equipment

Last but not least is the most common repeat offender in the book—inefficiency. Established restaurants and food service businesses may own dated equipment that’s no longer running at its best and has become destined to fail down the road.

Older appliances may get the job done, but the latest developments in commercial equipment technology are on another level. Advanced innovations in the industry continue to support businesses and their quest to serve their customers with greater speed and satisfaction.

The Bottom Line: Choose DSL

As you strive to serve your customers, DSL Inc is here to serve you. With over one hundred years of experience, DSL is an industry leader in food service equipment supply and repair. Based in Edmonton, AB, we have technicians located across Western Canada for your convenience. We also carry a wide assortment of high-quality commercial kitchen products from world-class brand partners, including Henny Penny, Taylor, and Franke.

Our innovative service and support solutions will help grow your business and take your endeavors to the next level. Glance through the list of available products on our website or reach out to us to learn more about the industries we serve today. Our team is here to answer any questions you may have.

Common Causes of Commercial Kitchen Equipment Failure

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