Restaurant Shut Down Procedures
March 20, 2020
Extending Your Patio Season
September 9, 2020
Re-open with confidence.
You’re anxiously awaiting the green light reopen your restaurant or foodservice establishment, but once you do get the all-clear are you confident you can truly hit the ground running? Proper equipment start-up (and shut down) is essential for a smooth transition back into operations, both from a safety perspective as well as the longevity of your equipment.
Before Starting Equipment:
- Starting up of utilities must be performed according to provincial codes by a certified technician, including water, gas and electricity. This is not the time for any unwanted property damage.
- Check the condition of all equipment to make sure it is clean and sanitary - no food product, dust or mold. Clean well if necessary.
- Check to make sure all equipment switches, gas knobs/valves are in the closed/off position.
- Ensure all plug-in electrical equipment is plugged into an appropriate electrical outlet.
- Turn on exhaust hoods prior to turning on any piece of equipment - verify it is working well and proper flow is achieved.
Refrigeration Units:
- Wipe down surfaces and close doors.
- Turn on unit and wait for it reach desired temperature.
- Slowly load product one shelf at a time, usually bottom to top. Load one shelf, wait 1-2 hours (depending on size of unit) then load next shelf – repeat for each shelf.
- DO NOT bulk load the entire unit or set at coldest setting to try to get to achieve desired temperature faster.
Water Filtration Units:
- Purge water lines of air then turn water supplies back on.
- Run between 2-4 gallons of water through each line to remove residue.
Beverage Lines:
- Flush and purge to prepare for product
- Run product, water and Co2 through the lines until brix reaches proper consistency.
Dishwashers:
- Turn units on.
- Run 5-10 loads through unit to ensure it is filling and draining properly.
- Check chemical balances.
Fryers:
- Perform a boil out on tanks to clean dust and debris from units.
- Dry unit and fill with oil.
- Once operational, check temperature settings with probe at 275 F, 325 F and 375 F.
Griddles:
- Re-season top griddle top.
- Check temperature (climb and lower) with surface probe (pick 3-5 locations on surface to verify). If thermostatic controlled check temperature settings at 225 F, 300 F and 375 F.
Ovens and Combi Ovens:
- Wipe down all surfaces
- Once turned on, check temperature setting with air probe.
- Ensure the unit is making steam and draining properly - Visually check for leaks.
Ice Machines:
- Open machine and wash/sanitize all removable components.
- Clean and sanitize bin/dispenser as well as scoops, buckets, and transport items.
- Turn on water and unit and run through 4-6 batches of ice.
- Check consistence of ice and dump those batches of ice.
- Perform any manufacturer recommended cleaning/sanitizing procedures.
Coffee Machines:
- Brew 2-3 of your preset volume of just water using triple filter.
- Ensure volume of brewing in consistent and water is clear.
Reach Out - We're Here to Help.
If you need any assistance with the procedures outlined above, Russell Hendrix can answer any questions you may have or provide a kitchen start-up service that will help ensure a smooth re-opening. Together we can ensure you hit the ground running when the decision is made to re-open.
Please reach out to your local RH Parts+Service branch or service manager for more information, a list of locations and contact information can be found here or simply fill out the form below!