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BEEN CLOSED DUE TO COVID? BOOK A PRE-OPENING KITCHEN CHECK AND MAKE SURE YOUR EQUIPMENT IS SAFE AND WORKING!

when your kitchen equipment has been turned off for a long period of time, there are risks when it is reinstated that you may not be aware of. If any of the equipment has a water supply to it, with an internal boiler tank or similar, and hasn't been drained down properly prior to closure, there is a risk of Legionella and bacterial growth internally. If you own a dish washer, glass washer or combination oven, and the internal boiler hasn't been emptied and flushed, it could be harbouring dangerous bacteria, even scaled up. TLC Catering Services are offering discounted pre-opening checks on all your equipment, gas and electric. It will include a visual inspection of the equipment and a functional test including a full flush and descale if required. Any further works required, picked up on the inspection, will be quoted before proceeding.
If you have been closed for some time, it is worth checking your gas certification and seeing when it runs out, or if it has run out. 
It is a legal requirement to have a gas safety inspection every year! We can provide all this at a discounted rate while on site to cut the cost of reopening for you in these difficult times.
If you have any of the equipment pictured below or a similar appliance, don't just turn it on and take the risk, get it checked first, and feel secure knowing your equipment isn't going to pass on any harmful bacteria to your customers.

Post lockdown advice from well known manufacturers below:

Restarting Catering Appliances

As many establishments have been shut for some time now, there is a real chance some of your equipment could be damaged if it wasn’t correctly ‘mothballed’ or shut down. As you prepare to reopen, make sure you check the warranty on your equipment and know who to call should you need equipment repairs. Don’t wait until the day before opening to turn everything on as you will no doubt encounter problems! Take a look at our countdown checklist as a guide to when you should be turning equipment on as you prepare to reopen. 


Once your catering equipment is up and running, you will need to conduct a deep clean before you can use it. Especially important is any systems you have that use water, as there could be a risk of legionella. Your water system should be flushed through and disinfected – you may need specialist help for this. You should also use this opportunity to check for signs of pest infestation and any damage to your appliances and systems. 

Once you are satisfied that your equipment is ready to go, check that you have updated commercial kitchen cleaning procedures. It should include cleaning the whole appliance, specifically handles, buttons, switches and other high contact points. Always follow manufacturers guidance on how to clean your appliances.