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Keep Your Employees Cool for the Summer

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As the temperature begins to rise outside, it is important to keep your restaurant’s kitchen temperature low. Not only is climate control imperative for the health and productivity of your workers, lower temperatures also decrease the risk of kitchen fires. These tips will help you keep your kitchen safe and cool this season.

  • Keep Your Systems Clean: Your HVAC and hood ventilation systems work best when free from debris, grease and dust. It is important to continually check your HVAC for build-up and schedule the appropriate maintenance. Hooded ventilation systems are imperative to keeping heat and fumes out of the kitchen and should be cleaned often. If your hood needs to be cleaned or inspected, give our team a call.
  • Track Your Temperature: Place thermometers around the kitchen and monitor the temperature. Take notice of the hottest time of the day and create an action plan to lower temperatures during those hours. For example, during the time of the day that sunlight is shining directly through the kitchen windows, close the blind to block the heat rays. You can also implement mandatory employee breaks in the walk-in freezer when the temperature rises above a certain number of degrees. Additionally, employees can freeze wet towels and use them as ice packs when they get too hot.

  • Use Fans to Their Fullest Potential: If used correctly, fans can be a great solution to a hot kitchen. It is best to put one fan on the floor and one at a higher vantage point, such as the top of a refrigerator, but neither should interfere with exhaust fans. Each kitchen is designed differently, so you will have to find which arrangement works best for you. Make sure no fans blow toward hot food pick-up areas or desks with papers that could be blown away.

  • Allow Chefs to Change Clothes: During the heat of the summer, it may be beneficial to allow employees to ditch their usual uniforms for something cooler. This could mean thinner material, tank tops or shorts. The summer dress code you choose may depend on the location of your kitchen in relation to patrons and the type of restaurant you manage.

  • Educate Your Employees on Overheating: It is important that your employees are able to identify the signs of heat-related illnesses and report them immediately. Symptoms include headache, dizziness and nausea. As an employer, you must take these reports seriously and allow ill employees time to cool off and recover. A short session in the walk-in cooler and a glass of water is often all an employee needs to feel better, but some severe cases may require medical attention.

The best way to keep your kitchen cool and safe is to keep it clean. Our business provides many restaurant management services that can be bundled into a custom maintenance plan to keep your kitchen clean. We offer used cooking oil pickup services, grease trap cleaning and maintenance, hood ventilation cleaning and more. Plus, we are on-call 24/7 to provide emergency services, so you can rest assured that your business is in the best of hands. To learn more about how we can help your business, please contact us at (800) 473-2733.


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