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service equipment and supplies in restaurant

Kitchens are the quickest breeding ground for a lot of bacteria and germs, especially when you’re preparing dishes for the masses in your restaurant business. You can prevent this from happening by thoroughly cleaning your kitchen supplies right after cooking and doing so helps removes hazardous microorganisms through periodic sanitization. Proper storage of kitchen supplies can aid in securing the maintenance of a clean and safe kitchen.

If you want to know how to properly clean your kitchen cooking tools and equipment, here are some of the techniques you can try on your own. However, when you want to properly sanitize your kitchen equipment, remember to practice it with caution, some may require the use of harmful chemicals.
Without further ado, here they are:

Get downright wet and soapy.

Your kitchen tools and surfaces, such as pots, pans, utensils, countertops and cutting boards can be washed clean with the use of water and a dish detergent. Right after you’ve removed the detachable parts, scrub them with warm soapy water and a brush and sponge. Make sure to double check if there are remaining food debris and residual organic matters. Afterwards, air dry the tools or dry them with a clean paper towel.

Sanitize for safety.

Sanitizing, the process of reducing bacteria and germs to a certain object to a level of safety, can be accomplished by applying a solution made up of one tablespoon of bleach and a gallon of warm water to help reduce the bacteria. After the solution is ready, soak your kitchen tools in it and leave it for two minutes, rinse with warm water afterwards and then air-dry them.

CAUTION: Remember to wear a pair of rubber gloves when dealing with bleach. The bleach can be hazardous to your skin and the rubber gloves can protect your skin.

Going eco-friendly and natural.

Due to bleach being hazardous to our health and also to the environment, you may want to consider sanitizing your entire kitchen whatnots with a product that has a milder effect on the environment. Products such as vinegar or hydrogen peroxide are made with eco-friendly components that do less damage to your health and the environment.

To make natural bleach, heat white vinegar or undiluted hydrogen peroxide in a saucepan to about 150 degrees Fahrenheit. Afterwards, transfer the solution immediately to a spray bottle and apply to it to your tools.

CAUTION: Never mix vinegar and hydrogen peroxide together. You can use one ingredient and leave the other behind for the next time.

Storing the tools.

It’s highly efficient for you to store your equipment in cupboards and drawers, that way they will not collect dust and grime. However, before you do such, better disinfect cupboards and shelves with a commercial disinfectant or making your own solution with 1 tablespoon of bleach mixed in a gallon of water. You can also use vinegar heated to 150 degrees as a milder alternative to bleach.

Ensure that all your tools are dry and cleaned thoroughly before storing them.

These are just some of the ways you can keep your food service equipment Philippines clean and free of germs. For the highest quality of kitchen and restaurant supplies, we at Best Buy offer you nothing but the best for your restaurants!