Tag Archive: commercial kitchen

Aug 02

Cleaning hobs, griddles and stoves

This blog post will cover best practice for cleaning hobs, griddles and stoves. Cleaning a gas hob, griddle or stove. make sure the hob, griddle or stove is turned off and is cold. Remove the burner covers, knobs and drip trays (as possible) and place them in a sink of hot water with detergent diluted …

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Jul 26

Cleaning fryers in the professional kitchen

This blog post is going to cover best practice for cleaning fryers. Make sure the fryer is turned off and unplugged and completely cool. Check that you have a container that is large enough to contain all of the oil. Put the container underneath the drain spout and open the drain spout in order to …

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Jul 19

Cleaning and sanitising cutting boards in the professional kitchen

In this blog post we are going to cover best practice for cleaning and sanitising cutting boards. Remove any obvious pieces of food or other residue. Scrub with hot water and detergent diluted according to the manufacturer’s instructions until all grease and any other residues have been removed. Rinse with clean water to remove the …

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Jul 12

Sanitising waste bins in the professional kitchen

Today we are going to cover best practice for sanitising your kitchen waste bin. Emptying the waste bin and replacing the bin bag Remove the waste bin bag and tie securely. Remove any items that have slipped between the waste bin bag and the bin itself. Clear up any items of rubbish around the outside of …

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Jun 21

Professional kitchen hand dishwashing

This article is going to cover best practice for dishwashing by hand. Ensure that there are racks either side of the sink for stacking and drying dishes, cutlery and other items of kitchen equipment to be hand washed. Protect your hands with appropriate disposable kitchen gloves. These should be strong enough to resist tears from …

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Jun 14

Cleaning meat and cheese slicers

Cleaning meat and cheese slicers, user guide for the commercial kitchen. Best practice steps. Clean the slicer after every use Turn off the power supply and unplug the machine. The blade guard must be used and be set to zero so that the knife edge is not exposed. Put on cut resistant gloves. Scrape off …

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Jun 03

Sanitising food preparation surfaces

Sanitising food preparation surfaces in a commercial kitchen. Best practice steps Remove food debris from all food preparation surfaces and rinse with water. Use hot water and detergent to clean surfaces. Use hot water to remove the detergent. Apply the kitchen sanitiser according to the manufacturer’s instructions. Allow to air dry.

May 13

Cleaning cooking grills in a commercial setting

The grill in your commercial kitchen is an important piece of kitchen and catering equipment which should be kept clean and regularly maintained. Brush the grill regularly during cooking Use a wire grill brush and clear all debris. The grill should be brushed between cooking red meat, poultry and fish in order to avoid cross contamination. After each cooking …

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