A recipe for the long haul

Taking care of your venue’s BBQ can ensure longevity, say firms

Ensuring barbecues are cleaned after use is essential for long life and hygiene, said Cinders

THERE are plenty of variables that cannot be controlled in the licensed trade but the need to replace catering equipment before it is necessary shouldn’t be one of them.

With the right purchase, maintenance, cleaning schedule and storage, those in the know told SLTN that licensees can ensure that their barbecues will stand the test of time.

“Regular maintenance and cleaning will help prolong the life of your equipment, so it is very important that all staff are aware and capable of performing essential daily tasks,” said Ray Hall, managing director of RH Hall.

“Consider the extra measures that should be taken for equipment that will be stored outside.

“Look for equipment that can be easily manoeuvred for storage and purchase a purpose-built cover for extra protection when not in use.”

Mark Teed, head of food for Heineken-owned Star Pubs & Bars, echoed that assessment.

He said: “Barbecues are unlikely to be used during the winter so available storage should be part of any purchasing decision.

“Some barbecues can be folded away to take up the least possible space. Others include wheels and can be manoeuvred into a more suitable position, once the barbecue season is over.”

For both long life and hygiene, equipment needs to be “cleaned after use and absolutely dry before being stored”, said Karen Swift, marketing director at Cinders Barbecues.

She added: “If you buy a temperamental barbecue, you are likely to have to take more care of it, to nurse or cajole it through the summer and if it has to stay outside all summer long, that can be difficult.

“Make sure you buy a barbecue that is easy to clean, as this can reduce your wage bill or free up staff time for other duties.”