As the latest government guidance indicates that the hospitality sector will begin to open its doors on 4th July, many of you may have started the planning of re-starting your kitchen.
We believe the start-up or recommissioning of your kitchen is vitally important. Much like with decommissioning, the correct procedure will ensure your equipment is safe, fit for use and more importantly will not cause any operational issues in the future.
After being shut down for such a long time the last thing that we want is for your equipment to be compromised, causing damage resulting in costly downtime and repairs.
We have therefore put together a comprehensive guide to re-starting your kitchen covering all popular kitchen equipment including:
> Warewashing
> Cooking Equipment – Gas
> Cooking Equipment – Electric
> Ranges & Ovens
> Combi Ovens & Steam Ovens
> Fryers
> Extraction Canopies
> Refrigeration, Cold Rooms and Freezers
> Ice Machines
> Other Water Appliances
Our main tip is to treat the equipment as if it was new, following manufacturer user manuals, running through any start-up and test procedures.
If you do not have any manuals or are unsure, you can see the full guide by clicking here: insights.tagukltd.com/start-up-guide
