You need to develop a handy list that outlines how to keep your restaurant kitchen spic and span to help maintain a hygienic commercial kitchen. Some jobs must be done several times a day, while others need to be done only once a week or month. For food safety, you must clean your commercial kitchen regularly, and it will also help you reduce food waste and also minimize the overall menu cost. If you are running a commercial kitchen, you are on the right page as you can get all the details about keeping your commercial kitchen equipment clean.
Your cooking equipment is ideally one of the essential things inside the restaurant. However, one unexpected breakdown can ruin a busy dinner service, or even worse, a kitchen fire could put you out of service for even a few weeks or days. You can keep your equipment clean by following these points.
Vent Hood And Duct Cleaning
The vent hood and duct must be cleaned by a qualified contractor once and at least every six months to remove the grease built up from grease-laden vapours. Experts must do the service. If you use the kitchen more roughly, then you should perform the service more frequently, but at a minimum, you should practice it once every six months. Between the service dates, you can ask your staff to wipe down the visible parts of the hood to keep it clean and ensure that it is clean on the outside.
Grease Filter Cleaning
The grease filters generally collect Greece as the Greece-laden papers flow up in the hood minimizing the amount of Grease that travels into the doctor directly. We say that grease filters must be cleaned regularly, which is great in improving the amount of time between the duct cleaning. One of the most common grease filter cleaning intervals is once a week, but they need to be done more often if you are involved in heavy grease cooking. Some restaurants also clean the filters nightly, which is a fantastic way to reduce the fire risk.
Automatic Extinguishing Service
The system is commonly known as the ANSUL system. It should be performed by a qualified expert at least once in 6 months. The industry experts say that the service interval should be at least every six months to ensure that all the elements are ready to work instantly if the fire breaks, unfortunately.
Deep Fat Fryer Inspection
One of the most significant fire hazards in several commercial kitchens is the deep fat fryer. The deep fat fryer must be cleaned and maintained as per the recommendations given by the manufacturer, which includes routine cleaning of the interior cabinet by the staff. In addition, the fryer must be inspected by a qualified commercial expert at least once a year after the friar unit has been in service for five years. The expert will inspect different inaccessible items and might be potential for untrained staff.
Several people think that the kitchens floor is not a part of their equipment, but it is ideally the equipment that gets more regular use than any other equipment in the kitchen. If you fail to take care of the floor, it might lead to slips and falls, bringing your kitchen productivity to a halt and leaving you short-staffed. Eventually, it will cut your bottom line. The floors must be cleaned regularly with a quality cleaner designed especially for the custom kitchen floors. You should also ensure that you scrub the floors regularly with a deck brush as a part of the daily floor cleaning routine. The rubber mats and nonslip kitchen shoes can also help in improving the traction.