Maintenance Intervals for Catering Equipment - Care Plan

Regular maintenance significantly extends the lifespan of your catering equipment and prevents costly breakdowns. Here you will find the most important maintenance intervals.

Daily Care

Equipment	Action
All equipment	External cleaning, visual inspection
Refrigeration units	Check temperature, document
Deep fryer	Check oil quality
Dishwasher	Clean filters, check water level
Combi steamer	Start cleaning program

Weekly Maintenance

Equipment	Action
Refrigerator	Internal cleaning, check drain
Deep fryer	Oil change (depending on usage)
Dishwasher	Clean wash nozzles, check seals
Coffee machine	Cleaning program, descaling (depending on water hardness)
Slicing machine	Intensive cleaning, check blades

Monthly Maintenance

Equipment	Action
All refrigeration units	Clean condenser/ventilation grilles
Extraction hood	Clean or replace filters
Dishwasher	Descaling
Cooking appliances	Intensive cleaning of burners/heating elements

Biannual/Annual Maintenance

Equipment	Action
Refrigeration units	Professional inspection, check refrigerant
Gas appliances	Professional maintenance (mandatory!)
Combi steamer	Replace seals, descaling
Dishwasher	Have pumps and heating elements checked

Plan for Maintenance Costs

Rule of thumb: allocate 2-5% of the purchase price per year for maintenance.

Don't Forget Documentation!

Maintain a maintenance logbook for each piece of equipment:

• Date of maintenance
• Actions performed
• Replaced parts
• Name of person performing maintenance