Preventative Foodservice Equipment Maintenance Tips for Mixers, Slicers, and Other Essentials

Reliability is a critical component of efficiency in commercial and institutional kitchens. While we often think about foodservice equipment maintenance tips for units like fryers and ranges, the smaller equipment types are just as important. Routine maintenance on mixers, slicers, refrigeration, cabinets, and scales can prevent costly breakdowns and extend the life of these essential tools, making work easier for foodservice staff.

Mixers Maintenance Tips

To maximize the lifespan of your commercial mixer, avoid overloading—one of the most common issues. Overloading strains the motor and can damage attachments like the dough hook. Always check the absorption ratio (water weight divided by flour weight) and refer to the capacity chart in the manual, as mixtures expand during mixing.

When cleaning, avoid using water hoses, pressure washers, or abrasive tools that can damage parts. Instead, dilute detergent and sanitizer properly, and clean agitators, the bowl, and guards after each use. A daily cleaning of the exterior also helps prevent buildup.

Lubrication is essential for performance. Clean the mixer before applying food-grade oils to the planetary shaft and bowl rails monthly. Using only food-safe lubricants prevents contamination. These foodservice equipment maintenance tips for operation, cleaning, and lubrication will help keep your mixer reliable and extend its service life.

Holding Cabinet Maintenance Tips

Consistent cleaning and inspection of heated cabinets are key to maintaining safe and efficient temperature control and are a basic foodservice equipment maintenance tip. Clean the interior and exterior surfaces regularly, as dust and grime can impact performance. Carter-Hoffmann’s hotLOGIX maintenance guide recommends using a mild detergent and avoiding abrasive cleaners that may scratch surfaces.

For temperature accuracy, inspect and calibrate the thermostat as needed to ensure consistent heat levels. Door seals should also be checked regularly; replace any seals that appear cracked or no longer create an airtight closure, as this can lead to energy loss and fluctuating temperatures. Additionally, keep cabinet ventilation areas clear of obstructions to allow proper airflow.

These simple maintenance steps can keep your cabinets performing at their best, minimizing energy use and extending equipment life.

Slicer Maintenance Tips

Proper maintenance of commercial slicers ensures both safety and consistent performance. Sharp blades are essential, not only for precision but also for safety. Regularly inspect and sharpen the blade, replacing it as needed. Dull blades require more force, which can increase safety risks.

For cleaning, disassemble the slicer carefully, sanitizing the blade, guards, and removable components after each use to prevent cross-contamination. Avoid abrasive tools that could damage parts; instead, use a mild detergent diluted per the supplier’s instructions. After washing, reassemble with care to ensure all safety guards are correctly positioned.

In operation, confirm that all belts and gears are in good working order to avoid malfunctions. Make sure staff turn off and unplug the machine before adjusting settings, and never use attachments while the blade is moving. For more information, Globe provides Slicer Maintenance Guides for each of its slicer models, detailing instructions for safe handling and blade care.

Scale Maintenance Tips

For consistent accuracy, scales require regular calibration and proper cleaning. Globe’s GS30 Scale manual emphasizes routine calibration—ideally weekly or as needed—using certified weights to ensure precision. Accurate readings depend on a clean platform, so after each use, wipe down the surface to remove any residue that might affect measurements.

When cleaning, avoid harsh chemicals, water hoses, or abrasive materials that could damage components. Use a soft, damp cloth with mild detergent, ensuring no moisture enters the scale body. Batteries should be checked and replaced periodically to prevent downtime.

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