Customer's Preference

Kitchen equipment emergencies include: walk-in cooler/freezer temperature rising (food inventory at risk), gas leak or smell, fire suppression system discharge, electrical sparks or burning smells, complete loss of cooking equipment during service hours, dishwasher failure during a busy shift, or any situation creating an immediate food safety risk. These situations require immediate professional attention and may require temporary closure.

A compliant hood cleaning includes: complete degreasing of the hood canopy, all grease filters, the entire ductwork system from hood to exhaust fan discharge, and the exhaust fan and housing. Areas that cannot be thoroughly cleaned must be documented. Cleaning must be performed by a qualified company and documented with service report and before/after photos. The technician should leave a dated sticker on the equipment and provide a compliance certificate.

1) Call an emergency refrigeration technician immediately. 2) Take and document temperature readings. 3) Move the most temperature-sensitive items (proteins, dairy) to alternate refrigeration first. 4) Contact your health department if temperatures approach 40°F+ — they can advise on food safety decisions. 5) Document all food temps for insurance claims. 6) Consider dry ice or portable refrigeration units for critical inventory. 7) Alert your supplier you may need emergency replacement products.