Kitchen Preventive Maintenance Template

It lets you plan inspections before critical breakdowns happen. In hospitality, equipment such as cold rooms, ovens, dishwashers, extractor hoods and air conditioning directly affects service, food safety and costs. The template records which equipment is checked, when, by whom, what fault turns up and how much it costs to fix.

Start with the equipment that is critical to keeping the doors open and to food safety: cold rooms, freezers, ovens, hobs, fryers, dishwashers, extractor hood, refrigerated display units, blast chillers, air conditioning and safety equipment. You can also add smaller items that matter, such as grinders, vacuum packers, slicers or catering equipment, if a breakdown would affect service.

It depends on the equipment and how heavily it is used. As a rule of thumb: hood filters, fridge temperatures and dishwashers weekly; seals, condensers, cleaning programmes and minor wear monthly; and full technical servicing of critical equipment quarterly, every six months or annually. The template lets you set daily, weekly, monthly and annual frequencies.

It helps you spot patterns: equipment that breaks down too often, expensive contractors, inspections that keep slipping or areas with too many faults. And cleaning a condenser or checking seals in advance is usually far cheaper than losing stock to a failed cold room or cancelling bookings because something broke mid-service.

Yes. Although it is built around a restaurant kitchen, it works for cafés, hotels, bakeries and catering. In hotels you can add the buffet, air conditioning and pantry equipment; in cafés display fridges, coffee machines, grinders and dishwashers; and in catering back-up cold rooms, refrigerated vehicles and mobile equipment. Everything is editable.