Contraindications and cleaning methods of commercial kitchen equipment

Contraindications and cleaning methods of commercial kitchen equipment
Commercial kitchens are generally large. There are many categories of kitchen equipment. Many equipment are made of stainless steel. The equipment is frequently used every day. Therefore, when using, we should pay attention to some operation taboos, less maintenance and cleaning, which is related to the cleanliness of the kitchen environment and even the safe consumption of dishes. So, what are the specific use taboos of commercial kitchenware? How should we clean regularly in our daily use?
1、 Taboos on the use of commercial kitchenware
Big cooker
1. Avoid storing sour food
Stainless steel commercial kitchenware should not contain white vinegar, aged vinegar, acidic liquid juice, etc. Because the electrolytes in these raw materials can play a complex “electrochemical reaction” with the metal elements in stainless steel, making the elements dissolve and precipitate in excess.
2. Avoid washing with strong alkali and strong oxidizing agents
Such as soda, soda and bleach. Because these strong electrolytes will also have an “electrochemical reaction” with some components in stainless steel, so as to erode stainless steel appliances and dissolve harmful elements.
3. Avoid boiling and decocting Chinese herbal medicine
Because the ingredients of Chinese herbal medicine are complex, most of them contain a variety of alkaloids and organic acids. When heated, it is easy to react with some components in stainless steel, and may even produce some more toxic substances.
4. Not suitable for empty burning
Because the thermal conductivity of stainless steel is lower than that of iron and aluminum products and the heat conduction is relatively slow, air burning will cause the aging and falling off of chromium plating layer on the surface of cookware.
2、 Cleaning method of commercial kitchenware
The following points will describe how commercial kitchens can increase the gloss of stainless steel worktable kitchenware after cleaning
1. How to wash egg stains
After steaming stewed eggs, the traces of eggs are often adhered to the bowl, which is very firm and not easy to clean. At this time, as long as you put a little salt in the bowl, and then wipe it quietly with your hands and water, the egg stains on the bowl will be removed easily
2. How to remove rust on copper in kitchen equipment
Use 160g fine sawdust, 60g talc powder, 240g wheat bran, and then add about 50ml vinegar. Mix it into a paste and apply it on the rusty bronze ware. After drying, the bronze rust will be removed.
3. The kitchen knife grinds well after soaking in salt water
Kitchen equipment
Use a blunt kitchen knife, soak it in salt water for 20 minutes, then grind it, and pour salt water while grinding. In this way, it is not only simple and sharp, but also extends the service life of the kitchen knife.
4. Remove oil stains from aluminum products in kitchen equipment
The surface of aluminum products will be stained with oil after long use. When cooking food in aluminum products, wipe it with rough paper while it is hot, so as to remove the oil stain.
5. How to wipe glassware
If you don’t have a lot of dirt and stains on glassware such as fruit dishes, cold bottles and cold food tableware, you don’t need soap, washing powder and decontamination powder. You can only wipe with messy hair or tea residue, which not only saves time and effort, but also has a more ideal decontamination effect than soap.
6. Skillfully remove the oil stain on the kitchen floor
Before wiping the ground, wet the greasy ground with hot water to soften the stain, then pour some vinegar on the mop, and then mop the ground to remove the greasy dirt on the ground.


Post time: Nov-11-2021