Monthly Kitchen Equipment Maintenance Checklist for Indian Restaurants
Equipment breakdown during peak hours can cost you ₹15,000-50,000 in lost revenue per day. A simple monthly maintenance routine prevents 80% of these emergencies and extends your equipment life by 3-5 years.
Your Monthly Checklist
Tandoors: Check clay lining for cracks, clean gas jets, verify temperature control. A cracked tandoor wastes 30% more gas. Commercial ranges: Deep clean burners, check gas connections for leaks, calibrate thermostats. Refrigeration: Clean condenser coils (dirty coils increase electricity bills by 25%), check door seals, verify temperatures. Exhaust hoods: Degrease filters, inspect ducts, test fire suppression system. Mixers and grinders: Tighten bolts, lubricate moving parts, sharpen blades.
Schedule maintenance on your slowest day (usually Tuesday/Wednesday in most Indian cities). Keep a logbook with dates and findings—it helps spot patterns before major failures occur.
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