Why Fix It If It Ain’t Broke? The Case for Keeping Your Commercial Kitchen Tech Running

In the world of food and drink service, it's tempting to chase after the latest gadgets, technologies, and kitchen equipment promising increased efficiency, better energy use, or greater precision. 

But many seasoned professionals stick to an old saying: "If it ain’t broke, don’t fix it." And when it comes to commercial kitchen tech, that wisdom still holds weight.

Proven Equipment Equals Peace of Mind

If a piece of kitchen equipment has been serving your team reliably for years—without error, interruption, or inconsistency—it’s earned its place. 

Whether it’s a commercial oven, grill, blast chiller, or even a decades-old Hobart mixer, older machines often have fewer digital components to go wrong, making them workhorses in busy environments.

Familiarity = Speed and Safety

Staff are trained on the current tech. They know how to clean it, troubleshoot it, and get the best performance out of it. Bringing in new systems can introduce a learning curve, slow service, and even pose safety risks if staff aren't properly trained. There's a time and place for upgrading, but change for change’s sake can do more harm than good.

The Environmental and Financial Case for Keeping What Works

Replacing large-scale commercial kitchen equipment prematurely isn’t just expensive—it’s wasteful. Manufacturing and shipping new units have environmental costs, while disposing of functioning units adds to landfill. Holding off replacement until absolutely necessary can cut carbon footprints and save thousands in unnecessary capital expenditure.

Maintenance: The Real Key to Longevity

The key argument against "just replacing" equipment lies in regular maintenance. With routine servicing, part replacements, and cleaning, most commercial kitchen tech can last for many years beyond its expected lifespan. A well-maintained piece of older kit will often outperform a newer, cheaper model.

When Is It Time to Replace?

Of course, there is a time to replace equipment—but it should be based on function, not fashion. Here are signs you should start planning:

It’s costing more in repairs than it’s worth.

Spare parts are impossible to source.

Energy bills are rising due to poor efficiency.

It no longer meets food safety or regulatory standards.

It’s failing during peak service.

Final Thoughts

There’s no shame in sticking with what works. In fact, it's a smart, sustainable, and often more profitable choice. 

If your commercial kitchen tech still works, does its job well, and your team trusts it—there’s no good reason to toss it aside just because something shinier is on the market. Use it wisely, maintain it regularly, and you might find it outlives the "next big thing" anyway.

How to Deal with Moth and Other Infestations in Your Commercial Kitchen

Running a commercial kitchen is a serious business, and maintaining the highest hygiene standards is non-negotiable. 

One of the more unpleasant challenges kitchen managers may face is the appearance of pests – particularly moths and other infestations such as flies, cockroaches, ants, and rodents. 

These intruders are not only a health hazard but also a reputational risk, especially if spotted by customers or environmental health inspectors.

Here’s how to effectively deal with and prevent moth and other infestations in your commercial kitchen:

1. Understand the Enemy: Common Commercial Kitchen Pests

Moths: Often drawn to stored dry goods like flour, grains, rice and nuts, pantry moths (also known as Indian meal moths) can quickly contaminate food supplies. They can even be introduced to your premises by produce from outside that was already infested, such as rice, flour, etc.

Cockroaches: Thrive in warm, damp conditions and feed on any organic matter – especially food waste.

Flies: Attracted to uncovered food and bins, flies can spread harmful bacteria with ease.

Rodents: Mice and rats are a major threat to food safety and can cause structural damage.

Ants: Though small, ants can infest sweet or greasy foods and are tough to eradicate without a strategic approach.

2. Spot the Signs of an Infestation Early

Droppings or smear marks along walls or near food storage.

Webbing or cocoons in dry goods containers (sign of moths).

Unpleasant odours, especially musty or oily smells.

Visible pests, particularly at night (cockroaches and rodents are nocturnal).

Gnawed packaging or tiny holes in bags of dry food.

Early detection is key to managing a problem before it escalates.

3. Prevention is Better than Cure

Good storage practices:

Store all dry goods in sealed, airtight containers.

Label and rotate stock using FIFO (First In, First Out) to avoid old food sitting too long.

Clean spills immediately and keep floors, shelving, and storage areas free from crumbs and residue.

Hygiene routines:

Implement a daily, weekly, and monthly deep-cleaning schedule.

Pay attention to hidden spots like behind fridges, under sinks, and inside vents.

Ensure grease traps are emptied and cleaned regularly.

Waste control:

Empty bins frequently and keep lids sealed.

Store waste outside in sealed bins to avoid attracting flies or rodents.

Staff training:

Make pest awareness part of your hygiene training.

Encourage staff to report sightings of any pest activity immediately.

4. What to Do if You Discover an Infestation

Stop service if necessary:

Depending on the severity, it may be best to temporarily halt food service to protect public health.

Dispose of contaminated food:

If pests have breached packaging or come into contact with food, it must be discarded safely.

Call in professionals:

A licensed pest control company should be contacted to assess and treat the infestation. Look for firms that specialise in commercial food premises.

Follow up treatments:

Many infestations require multiple treatments. Stick to the recommended schedule and comply with all follow-up checks.

Review your procedures:

After treatment, review and strengthen your pest control measures to stop recurrence.

5. Moth-Specific Tips

Inspect all new deliveries of dry goods before placing them in storage.

Use pheromone traps to monitor and reduce pantry moth populations.

Clean storage containers thoroughly before refilling – larvae and eggs can hide in cracks.

Freeze bulk dry goods for 72 hours before storing to kill any hidden larvae.

6. Stay Compliant

Food safety regulations in the UK (under Food Safety and Hygiene (England) Regulations 2013 and enforced by local authorities) require commercial kitchens to be free from contamination risks – including pests. Keep documentation of pest control visits and hygiene logs to show you are maintaining standards.

In Summary

A proactive approach, combined with strict hygiene protocols and professional support when needed, is the best way to manage and prevent moths and other infestations in your commercial kitchen. Staying vigilant not only protects your customers and staff but also preserves the reputation and success of your food business.