TAG Catering Equipment has launched a ‘how to’ guide on recommissioning kitchens, which it has made freely available on its website. The guide covers appliances including warewashing, cooking ranges and ice machines.
As the hospitality industry can potentially re-open from early July, many operators will be considering re-starting their kitchens after mothballing them earlier in the Covid-19 pandemic.
However as with mothballing, TAG emphasises that it is important that operators follow some vital steps when re-starting their kitchen to ensure that equipment remains safe and fit for use.
The guide has been divided into sections with steps for all types of operators including restaurants, hotels, cafés and pubs.
Project and creative director Tyron Stephens-Smith commented: “Although it may seem simple to turn equipment back-on, there are a number of measures that need to be taken to ensure it remains safe and most importantly, continues to operate.
“There is evidence to suggest that the hospitality industry will need to make the most of existing equipment, therefore it is important that equipment isn’t compromised when starting up, causing damage resulting in costly downtime and repairs.”
TAG produced the guide so that operators can be self-sufficient when deciding to switch back on their kitchens, whether this is when restrictions are lifted or if they decide to open sooner offering delivery or to support keyworker industries. The guide is available to download from the distributor’s website.