Cleaning a kitchen full of dirty cooking and cooking utensils may seem a daunting task. However, cleaning these elements is quite simple, although it takes a long time. Whether you cook professionally or just for your family, it is important to clean and disinfect all cooking equipment after use to eliminate foodborne pathogens, mold and other health hazards. There are two basic steps to this process: first, the equipment must be clean. So, we need to clean it up.
How To Clean Commercial Kitchen Equipment
Table Of Contents
Step 1
Disinfect your clothesline and let it air dry. To disinfect, prepare a mixture of 1 gallon of warm water and 1 tbsp. Lye on one side of the sink. Apply the solution to the drying rack and let it dry completely before use.
Step 2
Use the same solution to disinfect your sponges and brushes. Allow them to air-dry.
Step 3
Fill the other side of the sink with warm, soapy water.
Step 4
Using sponges and brushes, clean up residual oils, food particles and dirt from kitchen equipment. Divide each piece of equipment into the smallest possible piece to ensure total cleanliness (for example, remove the blades, handles, etc.)
Step 5
Rinse the equipment with clean running water.
Step 6
Transfer the cleaned equipment to the sink compartment filled with the water/bleach solution. Allow objects to absorb for 30 to 60 seconds.
Step 7
Remove the elements of the disinfectant solution, place them in the drying rack and allow them to air-dry.
Step 8
Alternatively, soak the items in a pan of boiling water for 30 seconds to disinfect them.