How To Clean Catering Cooking Equipment
How To Clean Catering Cooking Equipment
Catering is process driven by synchronising all the activites in the kitchen to prepare huge quantity of delicious food in the catering cooking equipment. The process begins with cleaning the catering cooking equipment. There are several types of cooking equipments in a catering kitchen. They vary in size, shape, built, and material. Thus, clean catering cooking equipment requires different care.
The broiler is used for deep frying and it is grease-laden. If it is an electric broiler then remove the plug from the switch and if it is gas boiler then turn off the gas. For cleaning the broiler let the oil cool down completely and drain the broiler. Then carefully pour hot water in the broiler and drain the water. Now gently scrub the insides of the broiler with a sponge soaked in soap. Scrub until a rich lather forms and then again pour hot water in the broiler. Drain the hot water and now gradually add warm water and scrub the broiler with a clean sponge. Once the soap and the oil has been completely washed, then drain the warm water. You can dry the broiler by wiping with a soft dry cloth. Please ensure that the broiler is completely dry before you use it.
The griddles can be cleaned easily. Turn off the gas and let the griddle cool until it is warm enough. Then scrub the surface of the griddle gently with a soapy sponge and wipe with a wet cloth. Finally wipe dry with a soft dry cloth. The grease troughs of the griddles need to be emptied when the oils and juices that it contains have cooled down. The grease troughs can be cleaned in the similar manner as the griddles have been.
Catering Cooking Equipment Cleaning Do's and Dont's:
- Do not clean the outer surface of any equipment with a runny soap solution, especially the electric equipments.
- Do not use acid or any other abbrasive material to thoroughly clean any of the equiment. You will end up with a badly damaged catering equipment.
- Always dry the equipments with a clean soft cloth and ensure that they are dry before using them.
- The equipments should be kept in an area where its a little airy so that they do not develop a peculiar damp smell. It is awfull for the food.
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