Log every service, set maintenance intervals, and stay ahead of kitchen equipment failures, before a breakdown shuts down your line.
Register every piece of kitchen equipment (fryers, ovens, refrigeration units, dishwashers, grills) with location and ownership in one searchable list.
Log who serviced what and when. Full audit trail for all equipment so nothing slips between in-house staff and your equipment vendor.
Set maintenance intervals per equipment. See at a glance what's overdue, due soon, or in good health, before a breakdown hits during dinner service.
Most restaurants run maintenance on memory. That's how breakdowns happen mid-service.
Walk-in fails during Friday dinner rush
Refrigeration service scheduled before failure
Health inspector asks for service records
Full audit trail, ready in seconds
Fryer last serviced: no one remembers when
Complete history for every piece of equipment
Vendor invoices scattered across email
Every service log tied to the technician and date
Add all equipment you need to track: hood system, walk-in cooler, fryer, dishwasher, oven. Give each one a name, location, and maintenance interval so the system knows when to expect the next service.
Takes less than a minute per equipment.After each maintenance visit, whether it's your in-house tech or a third-party vendor, log what was done, who did it, and when. Build a complete service history without paper records or scattered emails.
Each log entry is timestamped and tied to the technician.Your equipment list shows the health of all equipment at a glance: green for good, amber for due soon, red for overdue. No mental math, no missed services, no surprise breakdowns during a busy shift.
Status updates automatically as time passes.Register every piece of kitchen equipment (walk-in cooler, fryer, ice machine, dish machine, hood system) with its location and a maintenance interval in days. Log each service as it happens with the date, the work performed, and the technician. The result is one shared history covering both in-house checks and vendor visits.
Frequency varies by equipment and volume. Refrigeration condenser coils are commonly cleaned quarterly, fryers are boiled out on a much shorter cycle, and NFPA 96 sets kitchen exhaust hood cleaning by cooking volume: roughly monthly for solid-fuel operations, quarterly for high-volume, semiannually for moderate, and annually for low-volume. Confirm the requirements that apply to your jurisdiction and equipment, then set each interval accordingly.
Anything whose failure stops service or spoils product: walk-in and reach-in refrigeration, freezers, ice machines, fryers, ranges and ovens, dish machines, hood and exhaust systems, grease interceptors, and HVAC. Equipment that is cheap to maintain and expensive to lose belongs on the log first.
It helps you answer the questions inspectors ask. Documented refrigeration servicing, hood cleaning dates, and dish machine maintenance demonstrate an active program rather than reactive repairs. The log doesn't replace temperature records or your local compliance requirements, but it gives you dated evidence of the maintenance side on demand.
Yes. Each item carries its own location, so a multi-unit operator can filter down to one kitchen or review every site in one list.
Every service entry records who performed the work, so third-party refrigeration or hood-cleaning vendors and your own team land in the same timeline rather than in separate paper files.
Set up your organization in under a minute.