Stainless steel is the main material in most commercial kitchens. It’s durable, affordable, and easy to clean. It also looks great and reflects light, making it perfect for high-traffic areas like restaurants and commercial food environments.
Always avoid cleaners containing bleach, as it can break down the protective layer of the stainless steel and make bacteria grow faster. Also, never use abrasive sponges or scrubbers; they will scratch the surface.
Institutional kitchen equipment
Institutional kitchen equipment is used in restaurants to prepare food for large groups of customers. It is important that this equipment is cleaned and maintained regularly to ensure the safety of both staff members and customers. Cleaning and maintenance tasks are also important to help prevent the buildup of grime, grease, and rust, which can lead to equipment failure or breakdowns. Restaurant owners should review each piece of kitchen equipment’s owner manual to determine its maintenance schedule and requirements.
Stainless steel prep tables and counters are essential to the preparation of food in a commercial restaurant. These products come in various sizes and can be found with small refrigerators underneath them to keep prepared food warm throughout service. They are durable and can withstand the use of harsh cleaning products. Other important restaurant equipment includes a point of sale system (POS), which allows waitstaff to enter customer orders into a tablet that communicates with the kitchen and helps cooks prepare meals quickly.
Commercial kitchen equipment
Commercial kitchen equipment is a vital part of restaurant, hotel, hospital, and institutional food service operations. It is used by chefs and cooks to prepare food in a clean environment and maintain high health and safety standards. Proper maintenance of equipment extends its lifespan and keeps it running smoothly.
Restaurant equipment can include anything from a point of sale (POS) system to steam tables. A POS system allows waitstaff to enter customers’ orders into a computer and interfaces with the kitchen display system (KDS) so cooks know what to prepare. It can also store data about customer order history and past payments.
It’s important to review each piece of equipment’s owner manual before using it. This will help you create a maintenance checklist for each item. For example, some cleaning chemicals may damage stainless steel, so it’s important to follow the manufacturer’s guidelines. Also, make sure your employees are trained to use cooking appliances safely.
Maintenance
Stainless steel is the metal of choice in many restaurants and commercial kitchens due to its durability, ease of cleaning, and attractive appearance. However, it isn’t totally maintenance-free, and a good maintenance schedule can help prevent problems such as rust and corrosion from arising.
Unlike plastic or other materials, stainless steel is non-porous and doesn’t allow bacteria or other pathogens to hide inside it. As such, it’s simple to clean and sanitize. This helps keep food contamination, odors, and other issues to a minimum.
The most common grade of stainless steel used in restaurants and other professional environments is 304/304L (also known as 18/8 or 18/10). This type has a high nickel content, which gives it a bright, shiny appearance that patrons appreciate. It is also highly durable and resistant to stains, corrosion, and tarnishing. This is because of its chromium and nickel content, as well as its lack of pores. When scrubbing stainless steel equipment, it’s important to scrub parallel to the lines or grain of the surface to avoid scratches that can cause rust.
Cleaning
A key reason that great chefs prefer stainless steel thung da inox kitchen equipment is because it is easy to clean. The material is smooth and doesn’t have grooves or openings where bacteria can hide and grow. This ease of cleaning is also a critical factor in preventing cross-contamination, which is essential for the food industry.
To keep your stainless steel clean and sparkling, use a soft cloth soaked in soapy water or mild cleaner. Avoid using abrasive cleaners or scrubbers, as they can scratch and dull the surface. Also, always wipe in the direction of the grain to prevent streaking.
If you have stubborn stains, try mixing baking soda and water to make a paste. Apply the paste to the stain and allow it to sit for about 20 minutes before rubbing it off with a clean, damp cloth. Then rinse with warm water and wipe the surface dry. If your stainless steel is particularly dirty, Cristel’s ecological degreaser Renox or all-purpose cleaner Renox will quickly bring it back to its shiny best.