Top 10 Common Commercial Kitchen Problems and How to Avoid Them

Running a commercial kitchen is no small task. Whether you manage a busy restaurant, a school canteen, a care home, or a hospital kitchen the pressure is always on to deliver safe, efficient service. But even the best run kitchens encounter problems that can slow operations, invrease costs, or even compromise safety. 

At Marigold Engineers, we’ve seen it all and we know that most issues can be prevented with the right planning and maintenance. Here are the 10 most common commercial kitchen problems we come across, and our advice on how you can avoid them.

The Problem: Ovens that won’t heat, burners that aren’t lighting or dishwashers that suddenly stop mid cycle. Downtime during service can cost you both money and customers.

How to Avoid: Schedule regular servicing for your catering equipment. Planned preventative maintenance helps spot wear and tear or even potential issues before it turns into a breakdown.

The Problem: Kitchens generate a lot of heat, steam and grease. Without proper ventilation, you risk creating an unsafe and unpleasant working environment not to mention failing inspections.

How to Avoid: Ensure your kitchen has a well designed extraction system and stay on top of scheduling routine cleans and filter checks.

The Problem: Fridges or freezers that aren’t holding the right temperature putting food safety at risk.

How to Avoid: Invest in trusted manufactures and carry out regular maintenance and keep temperature logs to catch issues early.

The Problem: Blocked drains, leaking sinks, or slow water flow can bring your kitchen to a standstill

How to Avoid: Install grease traps, maintain drains properly, and get small leaks checked before they escalate into major problems.

The Problem: Faulty gas lines or electrical connections can be dangerous and may lead to shutdowns. 

How to Avoid: Always use a Gas Safe registered engineers and qualified electricians for installations, repairs and annual safety checks. 

The Problem: A poor layout slows service, increases the risk of accidents, and makes staff less productive. 

How to Avoid: Plan your kitchen design carefully, ensuring equipment placement supports workflow, safety and compliance. 

The Problem: Outdated or inefficient equipment can drive energy bills.

How to Avoid: Upgrade to energy-efficient appliances and maintain them regularly to ensure optimal performance.

The Problem: Grease not only creates fire hazards but also reduces ventilation efficiency.

How to Avoid: Stick to a cleaning schedule and book professional deep cleans for extraction systems. 

The Problem: Dishwashing, cooking and cleaning all rely on a consistent hot water supply. A breakdown here can halt operations.

How to Avoid: Have your boilers and water heaters aerviced regularly to prevent unexpected failures.

The Problem: Non-compliance can lead to fines, shutdowns or reputational damage.

How to Avoid: Stay on top maintenance, safety checks and staff training so you’re always inspection ready.

Most commercial kitchen problems are preventable with regular maintenance, smart design, and expert installation. At Marigold Engineers, we help businesses across Essex and beyond keep their kitchens running smoothly from planned servicing to full kitchen design and installation.

If you’d like to discuss how we can support your kitchen, get in touch with our team today.