Create a complete inventory of restaurant kitchen equipment by photographing and recording equipment tags for grills, fryers, bun toasters, steamers, reach in coolers and freezers, shake and ice cream machines, fountainette, ice heads, walk in cooler and freezer condensers, AC units, fryer and grill hoods, and the make up air unit. Use this checklist to standardize asset records for maintenance, audits, and compliance in food service operations.
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This community page makes available free workplace checklists and templates created by other users within the SafetyCulture community. SafetyCulture has re-published this content and where possible, has credited the original author. SafetyCulture has not verified the accuracy, reliability or suitability of any community content. You agree that your use of any of this content is in accordance with SafetyCulture’s Terms and Conditions.