Tips for Care and Maintenance of Kitchen Equipment - Household and Large Scale Kitchens

 Tips for Care and Maintenance of Kitchen Equipment - Household and Large Scale Kitchens

This blog will be helpful for those wishing to keep their kitchens and families healthy and also for those who serve food on a large scale through their passionate restaurants, cafes, bistros and/or food outlets.

While you ensure that there’s nutritious and absolutely healthy and delicious dishes reaching the plate of  your family or customers you may fail to realise that those tiny demons relishing the leftovers on your kitchen equipment may slowly creep onto the delectable freshly made food and ultimately into the tummies of those who consume it. This results in upset bellies, loose motions, diarrhoea, vomiting, allergies and a range of such symptoms.

Hence it is highly crucial for a kitchen handler be it at household level or a commercial level to maintain their equipment well.

This includes everyday cleaning of regular usage appliances and also a scheduled professional deep clean of grinders, electric fryers and cookers, ventilation hoods, ovens, grills and walk-in fridges and freezers.

Ensure the motors, hinges, and glides are lubricated routinely and all appliances are inspected regularly.

Equipment are any mechanical assets, tools, heavy off-road vehicles, and computer systems.

Equipment maintenance is defined as a process that keeps the equipment in a proper condition. This includes routine cleaning and checking and required repairs. Kitchen equipment refers to all the appliances that aid in processing, cooking, baking, and freezing food. These may be large/small, manual/automatic, cloths, knives, machinery etc.

Regular Care:

1.Counters/Slabs:

It's essential to keep these counters and chopping boards clean as these are the prime contact for your food and bacteria.

Clean the counters before and after cooking, especially when touched by raw food like meat, poultry and eggs. These are a good source of salmonella bacteria and can cross contaminate food if handled wrongly.

Ensure you don’t spill food across the slabs and counters. Wipe away immediately.

Do not use plastic chopping boards as they eventually form crevices in which particles may settle.

2.Sponges and Cloths

These when dirty and damp help bacteria breed. Wash and dry them under the sun after every use. It's better to use different clothes for different jobs. One for wiping washed utensils and one to clean the counters. Disposable kitchen towels are the best option.

3.Knives, whiskers and stainers

It's important to wash knives, wooden spoons, spatulas, whisking machines, grinder blades and tongs after each use to help stop bacteria spreading to food.

It is better to use high temperature water to clean blades of grinders and juicers to ensure proper cleaning.

Additionally, wash and dry your hands thoroughly as wet hands are known to spread bacteria easily.

Use disposable kitchen towels or tissues to wipe hands after washing. Do not use an apron, kitchen towels or clothes to wipe your hands.

• after touching raw food such as meat, poultry, vegetables and eggs
• before starting to prepare food
• after using the washroom
• after touching the leftovers and soiled clothes, dustpans and bins.                                            

Care of machinery:

Door Gaskets – These are prone to cracks and tears which may lead to air leaks. Grease and dirt can cause blockage. Constantly check for any wear and tear and blockages.

Air Filters – Air filters are present in all refrigerators, ice machines and coolers. Air flow to the machine is reduced due to accumulation of dirt and grease leading to improper ventilation. Degreasing and debris cleaning will help in smooth functioning and energy efficiency.

Drain pans and tubes – Refrigeration units collect debris from slime and sludge that can freeze on the unit. If these tubes are not cleaned regularly, it can cause breakdowns requiring repair , or worse, unit replacement.

Place a washable cover on the handles of the refrigerator and ovens. These are usually prone to a lot of use and can lead to accumulation of dirt overtime.

Cleaning combustion fans - once a week

Inspecting gas leaks - every 4 -6 weeks

Weekly boiling of the fryer can prevent carbon deposits, fat build up and protect food quality.

Burners: Clean burners and stoves after every use. Arrange for in depth professional cleaning once in 2 months.

Grease filters and exhaust fans– Any junk in grease filters and exhaust fans can constrict airflow and make the air in the kitchen impure.

Chimneys: Ensure waterproofing is done well. This will reduce water breakdown into the chimney.

Microwave: Simple spills and vapours from uncovered food can lead to bacteria and mould build up. Heat a cup of water with a slice of lemon and wipe the vapours using a fresh sponge everyday after use. Arrange for technical clean once every 6 months.

Garbage disposal : Never use bare hands in cleaning drains and disposing garbage. Use separate tongs to clean clogged drains and use gloves while cleaning garbage bins. Do not leave the bins open. Do not use metal bins as they may rust and leak over time. Use earthen compost pots instead.

Shelves : Avoid using papers or sheets for setting shelves. These may appear neat but lead to residing of pests like cockroaches and their eggs. Use a toothbrush to clean handles and racks of cabinets. Mount utensils only after wiping or when completely dry. Do not put wet vessels into the cabinets.

Containers : Use glass jars or metal jars, avoid plastic containers. Refill the containers only after washing with warm water and wiping them thoroughly.

Sink and the Faucet : Scrub the sink and faucet after washing all the utensils.

Floor : Ensure the corners and crevices are mopped everyday with suitable detergent

Following all the above tips will ensure improving the overall hygiene of the kitchen thus preventing spread of food borne illnesses (Salmonella, E.Coli, Norovirus) , reduces risks of pests like rats and cockroaches, improves machine efficiency, improves employee mood and cooking mood and confidence of customers.

Thank You for Reading!

Wishing you happy and healthy kitchens...

SPANDANA 

R20 MSc final year.