commercial kitchen maintenance 6

https://yenkee-wiki.win/index.php/Essential_Guide_to_Restaurant_Kitchen_Safety:_Fire_Prevention_and_Hood_Maintenance

Keeping a commercial kitchen running means more than just scrubbing surfaces after service. Deep-cleaning the hood system, changing fryer oil on schedule, and checking that walk-in cooler gaskets seal tight are chores that prevent grease fires, health code violations, and expensive equipment failures. A good maintenance routine extends the life of ranges, ovens, and dishwashers, saving money and downtime.