Avoiding Repairs: Bad Habits That Could be Hurting Your Commercial Kitchen Stove

Everyone has a bad habit or two, unfortunately, bad habits in commercial kitchens can be more than just a minor nuisance. Any type of kitchen malfunction that causes your line to close down can be extremely damaging to your business, not only in lost revenue and repair costs but also in customer dissatisfaction and potential long-term reputational damage.

The heart of most commercial kitchens is the stove. However, because it’s one of the most used appliances in the kitchen, it’s also one of the most frequently misused. Improper operation and maintenance of commercial stoves are the leading causes of wear and tear, as well as breakdowns of this key kitchen appliance.

To avoid landing yourself in a situation where you’re dealing with costly commercial kitchen downtime and stove repairs, here are some bad habits to watch out for and revise.

Bad Habits That Are Inadvertently Damaging Your Stove

Ignoring Regular Cleaning

There’s wiping down your commercial stove at the end of each shift to get rid of visible spills, and then there’s giving it a thorough clean. Over time, all the left-behind food debris, grease buildup, and spills clog burners and interfere with the stove’s functionality, which could end up damaging essential components like ignition systems and gas lines.

A good habit to get into is to ensure areas such as the burner grates and the stove's surface are wiped down with a mild degreaser or soap and water solution at the end of each shift. At least once a month, the stove should be given a much more in-depth clean, including removing burner grates and cleaning the drip pans and knobs. For busier commercial kitchens, weekly deep cleans are recommended.

Using Harsh Cleaning Chemicals

Using the right commercial cleaners and degreasers is crucial to avoid damaging your commercial stove. Harsh chemicals like ammonia or bleach can corrode vital stove components, shortening the lifespan of the stove and leading to costly repairs.

Instead of using harsh chemicals, check your appliance manual for suggested cleaning products. If there are no specifically mentioned cleaners, a solution of warm water and mild dish soap is generally safe for most types of commercial kitchen stoves. For tougher stains, baking soda, lemon juice, and water work wonders.

Misusing Stove Burners

Restaurants and commercial kitchens invest in commercial appliances because they are designed to withstand frequent, heavy use, but that doesn’t mean that they’re invincible.

Overheating and consistently running burners on the highest setting unnecessarily can cause warping or even cracking of the burner grates and other components. Likewise, overcrowding your cooktop is something to avoid. For example, using cookware that’s too large or having too many items on at once restricts airflow, trapping heat around the burner valves that feed gas and air to the burner. As tempting as it may be during the rush, always ensure you’re only using the burners you need, pots and pans aren’t left boiling over, and that airflow remains unobstructed.

Improper Ventilation

The condition of your HVAC system may not seem particularly relevant to the functioning of the stove, but the two are very connected. When air can’t be efficiently moved through your hood range, it can lead to heat and smoke buildup, which can cause the stove to overheat and operate less efficiently.

High temperatures are not only uncomfortable for your kitchen staff, but they can also put added pressure on stove components like burners, wiring, and gas lines, leading to premature wear and even potential safety hazards. Additionally, poor ventilation allows grease and dirt to accumulate inside the stove, further affecting performance and increasing the risk of fire. A good practice is to have your HVAC and ventilation professionally cleaned at least annually to ensure optimal airflow and a safe working environment.

Ignoring Professional Maintenance

Finally, regularly scheduled professional inspections are one of the best things you can do to ensure the longevity of your commercial stove. Not only will this help catch potential issues before they escalate into major repairs, but it will also improve energy efficiency, reduce the risk of unexpected breakdowns, and extend the overall lifespan of your commercial kitchen equipment.