By Joe Beneduce
The purpose of this Kitchen gear cleansing technique guide is to supply a consultant for Catering Managers, Supervisors & Kitchen employees to let them to accomplish and hold enough degrees of hygiene in appreciate of cleansing practices in all parts of the kitchen.
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Extra resources for Kitchen Equipment Cleaning Procedure Manual
F) Clean exterior of oven with detergent solution. g) Wipe dry with clean cloth. Rinse with hot water and wipe dry. Rinse with hot water and wipe dry. c) Replace rack. Rinse with hot water and wipe dry. 11 STEAMER – PRESSURE AND ATMOSPHERIC a) Remove cooking baskets and wash in hot detergent solution; rinse with hot water and wipe dry. b) Remove racks and wash in hot detergent solution; rinse with hot water and wipe dry. Rinse with clean hot water and wipe dry. wash in hot detergent solution, rinse, wipe dry and replace.
E) Rinse all parts with an approved sanitising agent. f) Reassemble and leave to air dry. 8 SLICING MACHINE - AUTOMAIC a) Disconnect electrical power and clean the surface of the machine daily. A lift-lever with a pivoting foot is used to support the slicer while cleaning. Raise the lift-lever past centre to its forward position. Pull lift-lever back to its retracted position after cleaning. b) Wipe-off large scraps of meat particles. c) Wipe the entire outside of slicer with bot detergent solution, being sure to carefully wipe the gauge plate.
2 Exterior a) Wash surfaces with a neutral, grease-dissolving detergent. b) Remove dissolved and loosened deposits with a damp cloth. c) Rinse with clean warm water. d) Wipe dry with a clean dry cloth. 1 - Interior cleaning. 9 OVEN - MICROWAVE a) Place a crockery or paper cup of water inside the oven, set timer for 2 to 3 minutes and allow the water to boil. b) Remove the cup and wipe away the moisture from interior surfaces with a clean, dry cloth or paper towel. c) Remove the cooking tray and wash in a hot detergent solution.