It’s easy to focus on the big-ticket items—fryers, ovens, walk-ins. But the smaller equipment on your prep line can quietly drain time and money when it’s not maintained.

Small equipment that needs regular love

• Tabletop mixers
• Slicers and food processors
• Blenders and immersion blenders
• Panini presses and countertop grills
• Toasters and warmers

When these tools fail, prep slows down and ticket times climb.

Daily maintenance habits

• Unplug and wipe down after each shift.
• Remove and wash removable parts (guards, blades, bowls, paddles).
• Keep cords and plugs off wet surfaces.
• Inspect for cracks or broken pieces that could become foreign objects in food.

Weekly / monthly checks

• Sharpen or replace dull blades.
• Verify safety switches are working.
• Check that moving parts are properly lubricated (if applicable).
• Tighten loose knobs, screws, or guards.

Why this matters for safety and labor

• Dull slicer blades encourage staff to push harder—raising the risk of cuts.
• Struggling mixers and blenders can overheat, trip breakers, or fail during a busy prep day.
• Extra time fighting with broken tools is labor you’re paying for with no return.

Adding smallwares and prep equipment to your maintenance plan keeps your kitchen efficient and your team safer.