Come pulire le attrezzature professionali

How to clean professional equipment

The cleaning and maintenance of professional equipment is essential to ensure that a restaurant kitchen is safe, hygienic and operating at peak performance. This prevents the build-up of bacteria and avoids any kind of food contamination. In addition, cleanliness helps to prolong the life of furniture and tools, reducing the risk of costly breakdowns.

The advantages of steel for hygiene

A clean and hygienic working environment is essential in a kitchen. Stainless steel makes it easier to maintain these conditions. It is biologically neutral and therefore antibacterial. Smooth, non-porous surfaces are possible with this material: they do not absorb liquids, food residues or odours. They offer no crevices where dirt can lodge and the risk of food contamination can develop. In addition, stainless steel is resistant to wear, corrosion, oxidation and moisture. It can withstand frequent use and stains from acidic foods, such as tomato, wine and lemon. These qualities make it an ideal material for surfaces in contact with food, such as worktops, sinks, preparation tables and cooking equipment. Cleaning and maintenance of stainless steel surfaces are relatively easy.

Cleaning steel surfaces and equipment

When cleaning stainless steel, we recommend non-abrasive cream detergents, to be used in combination with microfibre cloths. To remove stubborn dirt, it is not necessary to scrub thoroughly, scratching the surface. It is only necessary to use specific products. Detergents containing chlorine, bleach and hydrochloric acid, on the other hand, should be avoided because they cause rusting.
After cleaning, surfaces should be thoroughly rinsed and dried. When water dries on steel, it leaves stains that are caused by the limescale deposit it contains.
If spots are left, it means that the steel has not been properly cleaned. Dirt has not been removed but merely distributed. Cleaning should be carried out with particular care in the areas most subject to wear, such as the sink and cooktop, where water and dirt accumulate.

Cleaning ovens, grills and fryers

When cooking at high temperatures, food releases a patina of grease and fat that is deposited on baking trays, grills, internal walls, the fan and the door. This is protein dirt that is not soluble in water. To clean the oven, it is necessary to use an alkaline degreaser that can dissolve this deposits. It is then rinsed off to prevent residue from getting into the food and dried with a soft cloth.
Cooker grills and moving parts of the fryer should be immersed in a container with a degreasing agent in order to neutralise any residual dirt.

How to Clean Refrigerated Equipment

It is important to periodically take care of the cleaning of refrigerated equipment such as, refrigerated cabinets, refrigerated tables, seasoners and blast chillers. At least every six months, washing the inside of refrigerators with water and neutral detergents is required, without using water jets, abrasive materials or aggressive solvents that could damage surfaces and electronic devices. After cleaning, the cells should be dried thoroughly with a soft cloth or a gentle sponge. The seals, which are very important to prevent heat loss, should also be cleaned with water and a soft cloth, without using aggressive or corrosive products. In order not to compromise the operation of the condenser, it is best to let an experienced technician work on this part of the equipment during maintenance. Refrigerators should be cleaned safely by disconnecting the power supply.

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