Workflow Templates: Kitchen Equipment Start-Up Checklist

Ensure that all equipment is properly grounded and meets local health and fire codes.

Verify that fire extinguishers and suppression systems are easily accessible and functional.

Check that all staff are trained on proper sanitation procedures and have access to necessary protective gear.

Confirm that refrigerators and freezers are at the correct operating temperatures before stocking.

Inspect seals and gaskets on doors for any leaks or damage.

Perform a deep clean of the interior and exterior surfaces, including coils and fans.

Calibrate ovens and ranges to ensure accurate temperatures.

Clean and season griddles, grills, and fryers according to the manufacturer's instructions.

Check that all pilot lights are functioning and burners ignite properly.

Sharpen knives and ensure all cutting equipment is in safe, working order.

Test the functionality of mixers, blenders, and food processors.

Sanitize cutting boards, counters, and other food preparation surfaces.

Verify that dishwashers are reaching the required wash and rinse temperatures.

Inspect spray nozzles, hoses, and filters for clogs or wear and tear.

Stock up on cleaning supplies and verify that Material Safety Data Sheets (MSDS) are available for all chemicals.

Check that thermometers for ovens, refrigerators, and food are calibrated and working.

Ensure that scales are accurate and functioning properly.

Inspect storage racks and shelving for stability and cleanliness.

Kitchen Equipment Start-Up Checklist