Restaurant Start-Up Procedures

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!