Cleaning these items correctly also increases their lifespan.
Your commercial oven, grill, and fryer are where the food prep magic happens. Keeping these areas clean will ensure that your food tastes good, is safe to consume for your customers, and is ready for a close-up photograph at any time.
Be aware that cleaning these items correctly also increases their lifespan, which means that your equipment will last longer and earn you more money.
How exactly do you guarantee that your cooking areas are brilliantly clean? In the Clean Method, there are four steps to commercial cooking hygiene.
Expected time: 1 hour (depending on the size of restaurant)
Step 1: Prep the area for cleaning.
Step 2: Use protective gear while cleaning.
Step 3: Flush and scrub the relevant surfaces.
Step 4: Refill or pat dry
Step 1: Prep the Area for Cleaning
Most restaurants either have a commercial grill or a fryer that needs to be cleaned daily. The first step is to prepare your respective cooker for cleaning. Make sure it is turned off first, then empty the grease catcher for the grill and remove the old oil from the fryer. It is a good idea to throw old oil away to prevent fires.
Step 2: Use Protective Gear While Cleaning
Different oven, grill, and fryer models have different cleaning methods, so make sure that you check your instruction manual or you could end up harming your surfaces. Put on heat-resistant gloves in case there are still hot spots in your ovens. Use either grill scrapers or blocks to clean the grill along with a brush if the instructions call for it.
Prepare your cleaning solutions—a stiff bristled brush, a metal scrubber, and some general purpose cleaning agent will do nicely.
Step 3: Flush and Scrub the Relevant Surfaces
Scrub out your grill using the relevant materials, and run over the outer surface with a grease-stripping cleaning agent and a cloth. For the fryer, you will want to agitate the debris in the bottom with tongs and clean water, flushing it out of the drain. Do not stick your hands into the fryer to do this, as injury could result. Splash more water into the oil well as a final flush.
Whatever you do, do not fill the entire fryer full of water, as things could become clogged. Only use a little, and drain it out like that. For a little extra cleaning oomph, add vinegar to your soap mixture. Wash the fryer along with the grill with fresh, soapy water and a disinfectant or grease stripper.
Step 4: Refill or Pat Dry
The final step is to pat the two respective cooking areas dry with a dry cloth and to refill the fryer with clean oil. Adding clean oil daily will ensure that no debris gets stuck in your fryer and disturbs the heating process to maintain food quality.
You can also spray your external surfaces with a degreasing cleaner and leave it for 10–15 minutes if you have a lot of grease buildup. Wash all baskets in the sink with soapy water, and dry them completely before adding them back into the fryer.
— by David Linton, author of “Facility Hygiene Management & Maintenance: The Ultimate Guide to Maintaining a Safe and Sanitary Business” This book gives you valuable insider tips from a leading expert on commercial facility hygiene who has inspected venues in the USA and abroad. With this new book, you can learn how to develop a customer-centric cleaning strategy that will help you win the battle against the big names among your competition. When you put the information in this just released book to work for you, your business will start to really shine.
If you have a small business and are competing with large corporations, it can seem like a hopeless, uphill battle just to keep the doors open, but this book with a new strategy to give your business a real boost. You can use the one area larger businesses consistently neglect to give your premises an impeccable reputation that will earn you rave reviews, an expanding base of satisfied customers and even happier employees.