January 30, 2026
Mad March in Adelaide means higher foot traffic, longer trading hours and zero room for equipment downtime. Use this checklist to make sure your commercial kitchen is ready to handle the rush.
- Equipment checked & service-ready
- Check refrigeration and freezer temperatures daily
- Check all cooking equipment (ovens, fryers, grills) for consistent performance
- Book a full equipment service before the season kicks off
- Refrigeration & ice ready to handle the heat
- Inspect door seals, hinges and gaskets for wear
- Clear condenser coils and filters
- Clean and sanitise ice machines
- Confirm storage bins are large enough for busy service periods
- Ware washing running fast & efficient
- Descale dishwashers and glasswashers
- Stock up on detergents, rinse aids and sanitising chemicals
- Check wash arms, filters and baskets for blockages or damage
- Chemicals fully stocked, safe & service-ready
- Review stock levels of cleaning chemicals
- Ensure staff know correct dilution and usage
- Store chemicals safely and clearly labelled
- Spare parts & back-ups in place
- Identify critical equipment that would impact service if it failed
- Keep essential spare parts on hand (filters, seals, spray arms)
- Confirm access to rapid breakdown support if needed
- Safety & compliance covered
- Test emergency shut‑offs and safety switches
- Review staff procedures for busy service periods
- Ensure clear access to equipment for maintenance and cleaning
- Maintenance & support planned ahead
- Schedule planned maintenance during quieter periods
- Speak with a commercial kitchen specialist about capacity or upgrades
A little preparation now can save major downtime during Adelaide’s busiest months. The team at Total Commercial Equipment is here to help: