Commercial gas equipment is built to work hard, but it still needs looking after. A little regular care keeps your kitchen safer, keeps your equipment running at its best and helps you avoid breakdowns in the middle of a Friday night rush.
Here are ten practical tips for keeping wok tables, stock pot burners, char grills, fryers, griddles and ranges in good shape.
1. Clean daily, not just when it looks dirty
Grease and food debris build up fast. At the end of each day, clean spills from burners, trivets, wok rings and surrounds once the equipment has cooled. Empty and clean drip trays and grease troughs. Built-up grease is a fire risk and can block burner ports, which affects flame quality.
Always follow the manufacturer's cleaning instructions and avoid harsh abrasives on surfaces that weren't designed for them.
2. Keep burner ports clear
Blocked burner ports cause uneven, weak or lazy flames. Regularly remove burners that are designed to be removed, clear the ports with a suitable tool (not something that will enlarge or damage the holes), and make sure everything is dry and correctly seated before you relight.
3. Learn to read the flame
A healthy gas flame on most burners is mainly blue and stable. If you notice flames that are mostly yellow, sooty, lifting off the burner, popping or very uneven, something isn't right. It could be a dirty burner, a supply problem or an adjustment issue. Stop using the burner and get a licensed gasfitter to check it.
4. Know what to do if you smell gas
Every staff member should know the drill:
- Turn off the appliance and the gas at the isolation valve if it's safe to do so.
- Don't light flames, use switches or create sparks.
- Open doors and windows to ventilate.
- Get people out if the smell is strong, and call your gas distributor's emergency line or a licensed gasfitter.
Never try to find a leak with a flame. Make sure your gas isolation valve is clearly marked and easy to reach, not hidden behind boxes.
5. Check hoses and connections
If your equipment is connected with a flexible hose, check it regularly for cracks, kinks, wear or heat damage. Make sure appliances that are meant to be restrained are properly restrained, so the hose isn't stretched when the unit is moved for cleaning. Any damaged hose or fitting should be replaced by a licensed gasfitter.
6. Keep your exhaust canopy and filters clean
Your canopy works hand in hand with your gas equipment. Greasy filters reduce airflow and are a serious fire hazard. Clean or swap filters regularly according to your canopy supplier's recommendations, and arrange professional duct cleaning as needed. Good extraction also helps remove combustion products from the kitchen.
7. Look after your fryers
Deep fryers deserve special attention:
- Filter oil regularly and replace it when it's spent.
- Keep oil at the correct level. Never run the burners on an empty or low tank.
- Keep the area around the fryer free of water, which can cause dangerous spitting.
- Have thermostats and safety controls checked during servicing.
Good oil management improves food quality as well as safety.
8. Don't forget the water side of wok tables
Many wok tables have taps, spouts and drainage channels. Check for leaks, keep drains clear of food scraps and make sure taps work properly. Water pooling around a wok station is a slip hazard and can damage the equipment over time.
9. Book regular professional servicing
Daily cleaning doesn't replace a proper service. Have your gas equipment inspected and serviced by a licensed gasfitter at the intervals recommended by the manufacturer, or sooner if you notice problems. A service can pick up worn valves, faulty safety devices, incorrect pressures and other issues you can't see. Keep a record of each service.
Never modify gas equipment yourself or remove safety devices. Changes to gas appliances must be done by a licensed gasfitter using approved parts.
10. Train your team
The best maintenance plan only works if your staff follow it. Show every new team member how to light and shut down each appliance correctly, how to clean it safely, what a good flame looks like and what to do if something seems wrong. A simple written checklist near each station helps everyone stay on track.
Use genuine parts and keep the data plate readable
When parts need replacing, use parts approved by the manufacturer. Keep each appliance's data plate clean and readable, as it shows the model, gas type and certification details your gasfitter will need.
When it's time to replace
Even well-maintained equipment eventually reaches the end of its working life. If repairs are becoming frequent, parts are hard to get or the equipment no longer keeps up with your menu, replacement may be better value than another repair.
At Suha Industries (Complete Commercial Catering Equipment), we manufacture Australian-made commercial gas cooking equipment at our factory in Sunshine North, including wok tables, stock pot units, boiling burners, char grills, deep fryers and griddles. Being local means advice and parts support are close at hand.
Call Suha Industries on (03) 9334 5999 for free additional discounts on equipment and a free consultation.