Top Care & Maintainance Tips for Your Catering Equipment
As the owner or proprietor of a hotel, restaurant, or catering business, you know that your kitchen equipment is a major investment. Just as the kitchen is the heart of every home, so is the gear with which your staff prepares food for your valued customers the heart of your business model. Fortunately, the care and maintenance of culinary equipment has a long and well studied history that we can draw upon.
Here are our top 5 tips for cleaning and caring for your kitchen equipment:
1. Re-season Cast Iron Grates Once Per Year
In order to perform their best, cast iron grates must be re-seasoned at least once per year. Carbon seasoning will begin to flake and rust and must be replaced as soon as possible.
2. Discoloration is Normal
You may want all of your catering equipment to stay shiny and bright, but discoloration is both inevitable and normal with frequent use. Do not attempt to scrub away discolored metal, or you will risk damaging it.
3. Keep Grease Trays Clean
The pan beneath the cooktop is handy, but it must be cleaned each day if your kitchen is to remain sanitary. Remember, it’s one of the first things health inspectors will check.
4. Clean Cooking Equipment Daily
One of the surest ways to keep your kitchen gear in tip-top condition is to clean it immediately after use. Use a gentle solution to thoroughly clean cooking equipment at least once per shift.
5. Scrub Gently
It can be tempting to use overly abrasive tools and harsh chemicals when stains set into your valued catering equipment. But being too aggressive in your cleaning is a good way to reduce the longevity of your equipment.
To learn more about the finest hotel and restaurant catering equipment in Cyprus, get in touch today.