Templates

Commercial kitchen equipment preventive maintenance checklist

In short

This commercial kitchen equipment preventive maintenance checklist walks a competent person through cooking equipment, refrigeration, gas appliances, the exhaust canopy and filters, door seals and gaskets, and thermostat checks, then logging the result. Gas work and refrigerant work must be done by a licensed person. Temperature checks are framed as general practice, not a compliance guarantee. Run it as an inspection template in Cohiva Control and a failed item raises a work order automatically, with versioned, immutable records.

Commercial kitchen equipment preventive maintenance checklist

A commercial kitchen runs hard, and its equipment shows it. A fridge that drifts warm, a fryer thermostat that reads high, a grease-laden canopy filter, a worn oven door seal, each is a small problem that becomes a big one at the worst moment in service. This commercial kitchen equipment preventive maintenance checklist gives a competent person a sensible order to work through, and shows how to run it inside Cohiva Control so the result is recorded and any failure becomes a tracked job.

Treat the items as practical guidance. Intervals, temperatures and settings must follow the manufacturer’s instructions and any applicable standards. Work on gas appliances and the gas supply must be done by a licensed gas worker, and refrigeration or refrigerant work must be done by a licensed refrigeration person. Temperature checks here are general maintenance practice and do not replace your food-safety program.

Before you start

  • Plan the work around service so equipment can be taken offline safely.
  • Isolate the appliance, electrical, gas or both, and apply your site’s lockout procedure before cleaning or opening it.
  • Open the asset record in Cohiva Control and confirm you are working on the right appliance.
  • Review any faults or complaints reported since the last visit.

Check cooking equipment

  • Inspect ovens, ranges, fryers, grills and griddles for cleanliness, damage and worn parts.
  • Check door seals, hinges and handles on ovens and combi units.
  • Confirm thermostats and controls respond, and check temperatures against the setting; recalibration is a service task.
  • Inspect fryer elements, baskets and oil-handling for wear and safe operation.
  • For gas appliances, a licensed gas worker checks burners, pilots, flame and the gas supply.

Check refrigeration

  • Confirm fridges, freezers, cool rooms and prep units are holding temperature; record the readings.
  • Inspect and clean condenser coils and confirm airflow is unobstructed.
  • Check door seals and gaskets for wear, tears and a clean close.
  • Clear and check condensate drains and pans.
  • Refrigerant and sealed-system work is a licensed refrigeration task; record what they find.

Check the exhaust canopy and filters

A grease-laden exhaust is a fire risk and a performance problem.

  • Inspect the canopy, baffle filters and visible ductwork for grease build-up.
  • Clean or replace filters as required and on your cleaning schedule.
  • Confirm the exhaust fan runs and draws correctly, and that make-up air is adequate.
  • Note any deep-clean of the ductwork due; that is usually a specialist task.

Check seals, fittings and general condition

  • Inspect benches, shelving, sinks and fittings for damage and secure fixing.
  • Check that guards and safety features on slicers, mixers and similar equipment are in place.
  • Confirm electrical leads, plugs and connections are sound, with no heat damage.

Log and close out

  • Mark each item pass or fail in the inspection.
  • Record temperatures and attach photos of worn seals, grease build-up or damage.
  • Remove the lockout, return the equipment to service and confirm normal operation.

In Cohiva Control, a failed item can raise a work order automatically, so a worn door seal or a fridge running warm becomes a scheduled repair with the evidence attached. Inspection records are versioned and immutable once submitted, giving you a clear history per appliance. Build the checklist once as an inspection template and put it on a preventive maintenance schedule; use the contractor compliance gate for licensed gas and refrigeration work, and see how inspections and audits work. This checklist suits operators in hospitality and hotels.

Part of the Cohiva platform

Cohiva Control is part of the Cohiva platform. Leisure operators often run it with Cohiva Complex, and finance teams connect it to Cohiva Crunch for the general ledger. Explore the platform at www.cohiva.app.

Frequently asked questions

How often should commercial kitchen equipment be serviced?
It depends on the appliance, its duty and the environment, so follow the manufacturer's schedule. Heavily used cooking and refrigeration equipment, and exhaust systems in busy kitchens, usually need more frequent attention. Confirm the right intervals for your equipment.
Who can work on gas and refrigeration equipment?
Work on gas appliances and the gas supply must be done by a licensed gas worker, and refrigeration or refrigerant work must be done by a licensed refrigeration person. Cleaning, visual checks and reading temperatures suit a competent person under proper isolation.
Can I schedule this checklist automatically?
Yes. Build it as an inspection template on a preventive maintenance schedule in Cohiva Control and it generates work orders on a time or meter interval, with PM compliance tracked against the schedule.
What happens if a check fails?
A failed item can raise a work order automatically, so a worn door seal or a fridge running warm becomes a tracked repair. The inspection record is versioned and immutable once submitted.
Does following this make my kitchen food-safety compliant?
No. It supports your own maintenance and temperature-monitoring routine and keeps a clear record. Food-safety compliance rests on your food-safety program and applicable standards. Confirm your obligations and correct temperatures against those, not this checklist.