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Restaurant equipment maintenance log India

Track repairs and preventive maintenance for all kitchen and restaurant equipment. Log vendor details, repair costs, parts replaced, and next service dates. Filter by category, priority, and status. Print the maintenance register or export CSV. No signup.

2
Total entries
1
Open / in progress
1
High / critical
₹3,800
Total repair cost
2 of 2 shown
Commercial refrigerator (main)HighRefrigerationCorrective
Temperature not holding below 4°C. Compressor running but inefficient.
Completed₹3,800▼
Exhaust hood & filtersMediumHVAC & exhaustPreventive
Monthly grease filter cleaning due.
Scheduled▼

Preventive maintenance schedules for Indian restaurant equipment

The majority of restaurant equipment breakdowns are predictable and preventable. Most commercial kitchen equipment has published maintenance intervals from the manufacturer, and experienced technicians can identify early signs of impending failure during routine inspections. The reason most restaurant kitchens operate reactively — fixing things only when they break — is not a shortage of knowledge, but a shortage of a system for tracking and scheduling maintenance.

Recommended maintenance intervals for common restaurant equipment

  • Commercial refrigerators and walk-in cold rooms. Condenser coil cleaning: every 3 months (monthly in high-dust kitchens). Door gasket inspection: monthly. Refrigerant level check: 6-monthly. Temperature calibration: monthly (verify against a reference thermometer). A dirty condenser coil increases compressor load by 30–40% and is the most common cause of premature compressor failure — the most expensive repair on any refrigeration unit.
  • Exhaust hoods and grease filters. Baffle filter removal and degreasing: weekly in high-volume kitchens, fortnightly in lower-volume. Duct inspection and cleaning: every 6 months (required by most fire insurance policies). Exhaust fan belt and motor inspection: quarterly. A blocked exhaust hood creates a fire risk and is a common FSSAI inspection failure point.
  • Commercial dishwashers. Chemical levels and rinse aid check: daily. Filter cleaning: daily. Descaling (limescale removal from wash arms and spray nozzles): monthly in hard-water areas. Full inspection of pump, spray arms, and door seals: quarterly. A dishwasher running with scaled spray nozzles uses 30–40% more water and detergent and delivers poor hygiene results.
  • Tandoor and clay ovens. Refractory lining inspection: quarterly. Gas jet cleaning and gas pressure check: monthly. Blower motor inspection: quarterly. A cracked refractory lining creates carbon monoxide risk and heat loss — inspect after every seasonal shutdown.
  • LPG and PNG piping and regulators. Regulator inspection and hose replacement: annually. Full piping pressure test: annually (required for fire NOC renewal in most states). Automatic shut-off valve (if installed) test: quarterly. Gas leaks are the leading cause of kitchen fires in Indian restaurants.
  • Fire extinguishers. Visual inspection: monthly. Full service and refilling: annually. Suppression system (if installed): annually. Fire extinguisher service is a requirement for FSSAI licence and fire NOC — lapses result in licence conditions or show-cause notices.

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