How to Clean a Commercial Range: 4 Tips You Need to Know
Cleaning your commercial range is important if you want to keep your workplace safe and clean for you, your staff, your family, your customers, and your family.
If you don't do maintenance, your workplace will be dirty, and your customers' health could be at risk. This will hurt your business's reputation.
Your stove, like most of the other things in your kitchen, needs to be taken care of every day.
If you don't take care of your stove, it can break down quickly.
We made this quick and easy range cleaning guide to help you keep your restaurant's range in great shape and make it last for many years. Follow these steps to make sure your stove is in good shape.
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4 Ways to Clean a Commercial Range for Your Restaurant
No matter if you have a gas or electric stove, you have to clean it every day. Oil, grease, and grime can build up around the knobs, burners, and hinges of your commercial range, which can make it work less well.
Cleaning Your Business Oven
Step 1: Take out the crumbs trays, take off the dirty foil, and wipe everything down with a damp cloth.
Step 2: Take out any pieces of food that fell out while sautéing.
Step 3: Use a wet, soapy cloth to clean the ledges, back splashes, knobs, doors, and handles.
Step 4: Wipe the grates with a damp cloth and use a wire brush to remove any food that might be stuck to them.
Step 5: Inside the oven, use a warm, soapy cloth to clean the door, bottom, and sides of the porcelain interior. Racks can be taken out of the dishwasher and put through it.
Make a list for your staff to follow at the end of each shift to make sure that your range is cleaned every day. Train the entire back-of-house staff and managers on the best ways to clean so that every part of the range is cleaned properly and safely. Before locking the doors, managers should do some checks.
With this easy step-by-step plan, you can keep your investment in good shape for years.
If you bought good commercial kitchen equipment, you want to keep it clean so you can get the most use out of it. Even though daily maintenance is important, it's also important to pick the right cleaning supplies. When you clean your metal range with abrasive cleaners that contain borate, sodium hydroxide, or ammonia, they will leave a bluish and hazy film on the surface and may also scratch or pit the metal.
Scratches aren't just a matter of how they look. Bacteria can grow on even the smallest flaws on the surface. Even worse, they can cause the area to rust.
Choose a cleaner that kills germs naturally, like vinegar.
When your stove is still warm is the best time to clean it. This is true for most of the things you use to cook. Because you are probably dealing with oil and grease, heat will make it easier to clean.
Don't try to clean your commercial range while it's still on or before it's cool enough to touch. Be careful when figuring out if your stove is safe enough to clean.
By letting a few things soak while you scrub the surface, you can clean a lot faster.
For example, when cleaning the stovetop, let the grates, burners, and knobs soak in hot water and soap to soften the grime. While those soak, use a scraper to clean burned food off the top of a stove. If you used soap to clean cast-iron grates, you should season them.
If you don't put oil back on cast iron, it will rust.
Then, scrub the sides, top, and areas around the knobs and handles with a non-abrasive cleaner and a cleaning cloth.
After that, rinse the items and give them one last scrub. While they dry, use a degreaser to clean the drip trays and get rid of any crumbs or gunk that have built up.
When everything is dry, put your stove back together.
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