Equipment Maintenance & Calibration Checklist

Cloud Kitchens & Delivery Brands

Calibration Instruments & Devices
Temperature probes, IR thermometers, and data loggers are calibrated regularly.
Weight scales used for portioning are calibrated and labeled with due date.
Calibration records available for all measuring instruments.
Equipment readings verified after calibration for consistency.
All calibration activities carried out by authorized vendor or internal qualified staff.
Critical Preventive Maintenance Schedule
Preventive maintenance (PM) schedule available for all kitchen equipment.
PM schedule adhered to and logged by engineering or facility team.
All kitchen equipment serviced as per manufacturer’s instructions.
Refrigeration units cleaned and condenser coils dust-free.
Exhaust hoods, filters, and fans cleaned as per defined frequency.
All gas pipelines and burners checked for leaks during PM.
Oven and fryer thermostats tested for temperature accuracy.
Documentation & Record Control
Maintenance and calibration records available for all equipment.
Calibration certificates current and reviewed by QA during audits.
Preventive maintenance checklist signed by technician and verified by manager.
Equipment tag includes ID, next maintenance date, and calibration due date.
Hygiene Equipment Cleanliness
Equipment cleaned before and after each use using approved cleaning agent.
Food contact parts of machines sanitized after cleaning.
Cleaning tools for equipment are color-coded and stored hygienically.
Deep cleaning of kitchen equipment conducted as per monthly plan.
No rust, oil stains, or residue observed on food contact surfaces.
Motor vents, panels, and control knobs cleaned without moisture entry.
Maintenance Repair & Breakdown Handling
Equipment breakdowns are logged immediately in maintenance register.
Repair work only performed by authorized technicians.
Spare parts used for repair are OEM-approved and traceable.
Post-repair functionality test conducted before release for use.
Critical equipment (freezers, chillers, ovens) have backup units available.
Super Critical Equipment Functionality & Safety
All critical kitchen equipment (chillers, fryers, ovens) are operational and safe to use.
Thermometers and temperature probes are functioning accurately.
Equipment showing faults or leakage is immediately tagged “Out of Service.”
Electrical panels and sockets are free from damage, moisture, and overloading.
Fire suppression systems installed near cooking equipment are functional.
Training & Awareness Maintenance
Maintenance staff trained on electrical and mechanical safety practices.
Food handlers trained on safe use and cleaning of kitchen equipment.
Equipment inspection reports reviewed monthly by QA or facility manager.
Utility & Safety Systems
Compressed air and gas pipelines inspected for leaks or blockages.
Power stabilizers, UPS, or backup generators maintained and tested.
Equipment grounding and earthing verified as per IS:3043 standards.
Electrical overloads and short circuits prevented using rated fuses/MCBs.
Steam and hot water systems fitted with safety valves and maintained properly.

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