Basic Cooking Equipment Maintenance Requirements

This entry is part 1 of 15 in the series Fire Prevention

Your cooking equipment is probably the most important thing inside your restaurant. One unexpected failure could ruin a busy dinner service. Even worse, a kitchen fire could put you out of service for days, or even weeks.

To keep your equipment – and your business – operational, the following five points are often the most critical routine maintenance requirements in the kitchen. The best practices listed below are the requirements of Society Insurance and are based on our company’s loss history and expertise in the restaurant markets that we serve. These best practices closely reflect the National Fire Protection Association (NFPA) standards and may be more or less stringent than the NFPA standards. 

Download this cooking equipment maintenance checklist for your restaurant kitchen.

1. Vent hood and duct cleaning

To remove grease that has built up from grease-laden vapors, the vent hood and duct should be cleaned by a qualified contractor at least once every six months. This service must be done by a certified hood cleaning service. This service may need to be performed more frequently, but every six months is a minimum for most commercial kitchens. Between service dates, the staff can wipe down the visible parts of the hood to at least help keep it clean on the outside.

2. Grease filter cleaning

Grease filters collect grease as the grease-laden vapors flow up into the hood, reducing the amount of grease that travels directly into the duct. While this is great in improving the amount of time between duct cleanings, it does mean that the grease filters must be cleaned routinely.

The most common grease filter cleaning interval is once a week, but they may need to be done more often if you do heavy grease cooking.  Many restaurants clean the filters nightly, which is an excellent way to reduce fire risks.  For more detailed information, continue reading Five Steps to Clean Kitchen Grease Filters.

3. Automatic Extinguishing System (AES) service

The AES, commonly known as the ANSUL System, must be serviced by a qualified contractor at least every six months.  Industry testing has shown that the AES service interval should be at least every six months to ensure that all components are ready to work in an instant, if a fire occurs.

4. Deep fat fryer inspection

A deep fat fryer is one of the greatest fire hazards in most commercial kitchens.  The deep fat fryer should be cleaned and maintained according to the manufacturer’s recommendations, which includes routine cleaning of the interior of the cabinet by your staff. The fryer should also be inspected by a qualified commercial cooking appliance contractor at least every twelve months after the fryer unit has been in service for five years. The contractor inspection includes items which are inaccessible and may be potentially dangerous to untrained employees. For more detailed information, continue reading Fire Preventive Maintenance for Deep Fryers.

5. Floor maintenance

Most people don’t think of their kitchen floor as part of their equipment, but it is actually the equipment that gets more regular use than any other part of your kitchen. Improper floor care can contribute to a slip and fall that can bring your kitchen’s productivity to a halt, leave you short staffed, and cut into your bottom line.

Floors should be cleaned routinely with a quality cleaner designed for commercial kitchen floors. The National Floor Safety Institute (NFSI) offers a list of tested and certified floor cleaning products at It is important to scrub the floors vigorously with a deck brush as part of your daily floor-cleaning routine. Rubber mats and non-slip kitchen shoes will also help improve traction.  For more detailed information, continue reading A Slippery Situation: Cleaning Restaurant Kitchen Floors.

We know that cooking equipment is a common cause of fires in commercial kitchens. (See the data in Learning from Loss: Cooking Equipment Fires.) A properly-maintained kitchen can help your business avoid a costly kitchen catastrophe. Although this isn’t a comprehensive list of all routine kitchen maintenance best practices, this quick list highlights some of the most critical maintenance requirements that will help you stay safe and keep your operation running smoothly.

Download this cooking equipment maintenance checklist for your restaurant kitchen.

Society’s risk management team can help your business identify and eliminate key risk areas. Contact your local Society Insurance agent to learn more about how Society can protect your business.

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12 thoughts on “Basic Cooking Equipment Maintenance Requirements

  1. Joy Butler

    Hi Shelby, I’m glad you talked about basic kitchen equipment maintenance. I like how you mentioned that floor maintenance is as important as other equipment in the kitchen. And from my point of view, yes, I have to agree with your point here. Our kitchen floor should always be clean and well-maintained to avoid any accident within the area.

  2. Jay

    Cleaning the hood is so important, I am glad that you mentioned it here! It is in constant proximity to the food being prepared. It is so important that it is sanitary, and cleaning it is just part of maintaining kitchen equipment.

  3. John

    That’s good to know that AES must be serviced by a qualified contractor at least every six months. Is that a legal or licensing standard? Restaurants have overhead costs, and safety is an important one.

  4. Ellie Davis

    Thank you for pointing out that the grease filters need to be cleaned regularly. Making sure your restaurant has the best equipment seems like it would be important to have the best kitchen. Hopefully, people look into finding the best equipment possible.

  5. Oscar Morrison

    It’s good to know that over time that grease can build-up on and inside of fume hoods, and it takes professional cleaning to be able to thoroughly remove it. My wife and I are thinking of opening a restaurant together and have been thinking about how much would go into keeping it running. Understanding why parts of the kitchen would particularly need maintenance will help us plan what we want to do.

  6. Anne

    Kitchen tools maintenance is big issue. This post is describe kitchen tools maintenance. This is very useful post. Thank you for the post.

  7. Kristofer Van Wagner

    Hey Shelby, thank you for reminding us that grease can build-up on and inside of fume hoods and it is best if we call a professional to have it cleaned out thoroughly. I also didn’t know that the AES should be regularly maintained by certified professionals so that it is functioning well should we find ourselves in a fire emergency. Whether we own a business or at home, I do believe it is always best for us to have our fire equipment maintained.

  8. Bob Newton

    Thank you for pointing out that your grease filter must be cleaned on a regular basis if you own a restaurant. I’m thinking about purchasing a local restaurant this year, so it sounds like I’ll need to find someone to clean the grease filter in the kitchen for me. I’m going to search for a good business in the area that offers commercial grease filter cleaning services.

  9. Rebecca Gardner

    It was interesting when you explained how fryers need to be inspected by a contractor at least every 12 months. Now that I think about it, I’d like to lead more about recommended maintenance for other equipment that uses high temperatures to cook, such as commercial kettles. Your article helped me understand the importance of kitchen equipment maintenance in a new way, so thanks for sharing!

  10. kitchen manufacturers

    This is really appreciated that you have presented this data over here basic cooking equipment maintenance requirements, I love all the information shared. It will be very helpful to understand the 2020 home decor trends. Great post to share!!


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