In a busy kitchen, it's easy to assume your appliances are working just fine — until something suddenly sparks, shorts, or fails mid-service. What might’ve started as a small electrical fault can quickly turn into damaged equipment, safety risks or even a fire. That’s where test and tag becomes a must, not a maybe.
If you run a restaurant, café, or any commercial kitchen in Melbourne, here’s why regular appliance testing should be part of your routine and not just a compliance checklist.
What Is a Test and Tag?
Test and tag involves checking all plug-in electrical appliances (like commercial dishwashers, mixers, blenders, fryers and hotplates) for faults, wear and safety issues. Each appliance is then tagged with a dated label showing it’s been inspected and passed.
At Commercial Kitchens Armiya, we focus specifically on kitchen appliance testing, so we know the kinds of equipment you use every day and how to keep them compliant with AS/NZS 3760 safety standards.
5 Reasons You Should Be Testing and Tagging Regularly
It’s a Legal Obligation
Workplace health and safety laws require businesses to ensure all electrical equipment is to be regularly tested and deemed safe in compliance with AS/NZS 3760 safety standards. Regular test and tag helps you meet your duty of care and stay on the right side of WorkSafe and insurance providers.
You’ll Avoid Sudden Failures and Downtime
There’s never a good time for a fryer to die or a commercial dishwasher to short out mid-service, and that’s the last thing your kitchen needs. Regular testing helps catch small issues before they become big, costly breakdowns.
Protects Staff and Customers
Your team works around hot, fast-moving equipment every day. Faulty appliances can lead to shocks, burns, or even fires. Testing helps prevent accidents and keeps everyone safer.
Keeps You Covered by Insurance
In the event of an incident, insurance companies often check your test and tag records. If your appliances weren’t up to date? You could be left footing the bill.
Shows You Run a Professional Kitchen
Staying on top of maintenance and compliance builds trust with staff, partners, and health inspectors. It’s a mark of a well-run operation.
How Often Should You Test and Tag?
There’s no single rule, but it depends on your environment and insurance requirements. Here’s a general guidelines for kitchen environments:
- Every 3 months for high-risk workplaces like restaurants, cafés, hospitals or aged care
- Every 6–12 months for lower-risk environments like staff kitchenettes
- As required by your insurer or compliance officer
What Kitchen Appliances Need Testing?
If it plugs in and you use it in your kitchen, it likely needs testing. This includes but not limited to:
- Dishwashers
- Mixers
- Blenders
- Toasters
- Rice cookers
- Benchtop fryers
- Hotplates
- Sandwich presses
- Portable ovens
Don't Wait for a Breakdown or Inspection
If it’s been a while since your last test and tag — or if you’ve never had one done — now’s the time. Don’t wait for a surprise inspection or a critical piece of equipment to fail. Need help figuring it out? The CKA team can help you create a test and tag plan that works for your kitchen and your schedule.
Disclaimer
This article is provided free of charge for public information. We do not guarantee, and accept no legal liability for, the accuracy, reliability, currency, or completeness of the content or any linked material. Users should apply their own judgment and verify the material’s relevance to their needs. This article is a general summary and not a substitute for legal or professional advice. Users should seek appropriate advice for their circumstances. Any third-party views expressed do not necessarily reflect ours or imply endorsement.
