Commercial Kitchen Equipment Cleaning & Maintenance
Maintenance of commercial kitchen machinery demands a regular cleaning regime. If not taken care of properly they will fall apart. The machinery of commercial kitchens is expensive and needs special care to be able to use it through their usable time of life. Cleaning requires simple work ethics after cooking time is over. Simple steps to remember in order to keep your commercial kitchen products to serve you the best when kept clean and maintained well.
Each product of the commercial kitchen needs different cleaning products to clean and a person without a technical mind or education can keep the machinery clean and well-maintained. A little training is required to train your staff to be able to clean and maintain the machinery of the commercial kitchen. Hotline or cold line products demand separate methods to clean. Dishwashers, bakery and pastry, frying and fast food equipment, laundry and drycleaners, Meat, Steak and Grill equipment and much more will serve you well if looked after well. As the food preparation demands separate equipment. The stains of food and grease which if removed in time will not spoil the equipment that will last its life as expected.
DAILY, WEEKLY, MONTHLY, AND YEARLY MAINTENANCE
Cleaning and maintenance is incomplete if not properly planned. I believe a team to assign this duty, as this requires a training to achieve the required results. There are daily, weekly, monthly and yearly cleaning routines to be established in the commercial kitchen.
- DAILY ROUTINE demands cleaning daily with a regular washing / drying the product effectively so the machinery will serve the benefit to the maximum. This needs to clean oil, sticky food spills, or anything, which will cause hindrance in the use of the machinery. Once a daily cleaning is maintained a weekly cleaning is required next.
- WEEKLY CLEANING demands cleaning the machinery after its removable parts are removed and cleaned from the inside out. This will take extra time and the use cannot be possible during weekly cleaning. It is more thorough so machinery can be disconnected from the main line or switched off till the maintenance is complete. The sanitization process is also applied at this stage too.
- MONTHLY CLEANING demands the equipment to be removed from the place it is fixed and clean the whole area along the machine. The walls to swipe and dried to remove the stains. It will take a few hours to clean the whole area and machinery well. During which the use will not be possible so either does it on a weekend or for that time close the kitchen for the customers.
- YEARLY CLEANING demands a complete cleaning from the roof to the floor and each machine to be removed and cleaned thoroughly. This may need a few days to complete the whole process. The restaurant will be closed for service during this time. Each product will be stripped down and cleaned with sparkle. More staff will be required to complete the whole maintenance process. Removing stains, cleaning grease from knobs or nooks and corners, applying stainless steel cream, sanitization will be done, and much more. After this, your commercial kitchen will be ready to serve again with full potential.
SIMPLE CLEANING AND MAINTENANCE PROCEDURES
There are many cleaning products available in the market to clean your stainless steel products. Soft cotton cloth or fiber cloth is suitable for this purpose. Light detergent or mild soapy liquid will serve well. This detergent water can be used in a spray gun for a fast work. Keeping dry and wet cloth handy will ease the cleaning process.
OVENS AND MICROWAVE OVENS
Ovens and microwave ovens are essential for any commercial settings. Without them these kitchens are incomplete. These products are exposed to oil, food ingredients, meat juices and gravy and much more to expect. All these stains should be cleaned everyday for a maximum productivity. With cotton cloth and soapy water remove the stains then clean further to have a cleaned surface. Astonish Grease Lifter, Oven Cleaner and Multipurpose Sprays are available in Pakistan to keep your ovens cleaned and grease free.
DISHWASHERS, COFFEE MACHINES & ICE MAKERS
Dishwashers, Coffee machines, and Ice-makers are exposed to water and detergent on daily basis. The quality of local water needs to be checked and monitored through “RO Filter Plant” with the correct PH level as explained in the table given below. After that monthly descaling is required by an agent from a company that has expertise in descaling. This is mandatory and recommended by us.
|Range of Hardness||Hardness according to DIN in mmol/L CaO||In practice hardness (0d)|
|1||Up to 1.3||Up to 7 soft|
|2||1.3 – 2.5||7-14 medium hard|
|3||2.5 – 3.8||14-21 hard|
|4||More than 3.8||More than 21very hard|
A good planning is required before using the local water supply. As checking the water for its hardness properties measured through the table given above is a right way to move forward. In case the water hardness is more than 7 then water should be soften through a water softening treatment. Local water supply must be checked for metal properties and other impurities as they will be harmful to dishwashers, coffee machines, and ice makers. A protective dirt trap must be installed before the Solenoid valve. It should be cleaned regularly once in two months’ time.
Water pressure should be checked and it must be from 2.5 to 5 bars before installing the Solenoid valve if this is not the case then a pressure increase pump or decrease valve is required to reach the essential pressure.
SINK AND TRASH AREA
Sinks and trash areas are the most frequently used areas in a kitchen. Extensive use will demand a daily cleaning regime. Sink and Trash are the areas where grease and food junk will block the sink, drain pipes, and drainage. So Pakeeza Commercial Kitchens has a solution for that which is “Grease Traps” installed under the sinks that will trap the grease from clogging the drainage and it should be cleaned daily. A proper drain layout is also crucial for a commercial kitchen. The food chunks during chopping or cooking will be left undetected and cause drainage to be blocked. Pakeeza Commercial Kitchens presents a “Garbage Disposer” that will help to collect and cut all the remaining food chunks and prevent clogging the drain.
COUNTERS AND CABINETS
All areas with food contact especially surfaces are the essentials of the commercial kitchen so must be cleaned daily. Cotton cloth and light detergent water will serve well. Then dry it completely so stainless steel will not damage. Long use is possible if the cleaning routine is established. Right training will help to sustain your products for longer use.
Commercial Kitchen Maintenance is easy if planned and invested money on the cleaning products effectively. This will help you to safe time, money and effort. A stitch in time saves nine is the right idiom applies on this situation. Commercial Kitchen is a huge investment, which demands careful planning to deal with the cleaning and maintenance issue.
Commercial Kitchen business
The commercial kitchen owners who take this issue seriously will earn from the business. Cleaning andmaintenance seems to be a less important but it is not in reality. Lets safe money later and invest in maintenance for a longer usability of the products. Pakeeza Commercial Kitchens provide information related to maintenance and include special features related to the materials used.
This information helps establishing the maintenance process. Pakeeza Commercial Kitchen Catalogues are available on the website www.pakeeza.net. Detailed specifications are provided in order to help the customers to understand the load of work had been taken in the manufacturing of the commercial kitchen equipment.Commercial Kitchens are the places where lots of waste is produced that should be disposed off well for Eco-Friendly commercial kitchens.