Restaurant Supply

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Posts Tagged maintenance

Proper Care of Your Restaurant Supplies

Feb 6

Posted by true-restaurant-equipment in Equipment Maintenance, Restaurant Supply | No Comments

If you take care of your restaurant equipment, then your restaurant equipment will take care of you. The chopping block, one of the center pieces of any chef’s arsnel of tools. When one talks about cleaning a chopping block instantly most people think about the cleaning it receives after use to kill off any bacteria that may be on the surface from the raw foods that have been on it.

However, chopping blocks need care and attention all their own to keep them in top shape for the task at hand. If you take just a tiny amount of care and maintenance with your chopping block you can greatly extend the life of this valuable piece of restaurant equipment.

DO: Once ever couple weeks give your block a heavy coat of mineral oil. Frequence will depend on your environment and the amount of use.
DO NOT: Your chopping block is not a multipurpose work area, so using the block for other tasks should be avoided. Your block is not an area to wash utensils.

When cleaning your chopping block there is a simple five step method that will help ensure that you get your block clean and prevent any damage to the wood

  1. Remove any loose matter that may be stuck to the board with a plastic spatula or other object that will not gouge the wood
  2. Wipe all loose particles from the board
  3. With a clean dishcloth, wash the top of block off just as you would any other wood surface. It is recommended that you use warm soapy water or some other mild detergent.
  4. Rinse your dishcloth thoroughly then wipe down the block again to remove any left over soapy water
  5. Using a fresh dry cloth finish drying off your chopping block

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Maintaining Your Stainless Steel Restaurant Equipment

Feb 1

Posted by true-restaurant-equipment in Restaurant Equipment, Stainless Steel | Comments off

Stainless steel, it’s used in practically every piece of restaurant equipment on the market today. Unlike other materials that may leech contaminants into food, stainless steel is held up as the shining example of purity in food quality in restaurant equipment. However, while this modern wonder boasts a relatively maintenance free care guide there are still dos and don’ts when it comes to upkeep on your stainless steel restaurant equipment.

 

Despite what you may have heard, or think you know, about stainless steel it IS susceptible to rusting. It just isn’t as susceptible to rusting as other metals. Just like any metal, rusting is caused by the standard culprits: mechanical abrasion, deposits & water, and chlorides.

 

By following a simple set of cleaning instructions you can ensure that your restaurant equipment will have every chance of lasting for a very long time.

 

1. Never use a steel wool to clean stainless steel, you’ll actually do more harm than good (go back and read the first cause of corrosion – mechanical abrasion). Use only plastic pads or pads approved for stainless steel.

2. When you must use chlorinated detergents be sure to read the equipment manufactures directions for using chlorides and be sure to thoroughly rinse off any cleaning agents once you are finished cleaning. Use a fresh rag when wiping down the equipment after cleaning, if you use the towel that you were using with the chlorinated detergent all you’ll end up doing is spreading around the chlorinated residue instead of removing it.

3. Never leave dirty rags or other foreign matter in a stainless steel sink bowl or other piece of restaurant equipment. A damp rag or worse a chlorinated one, will cause rust to form on your equipment.

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