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Cleaning Restaurant Kitchen Appliances

6 Dec 2022, 10:43 AM

Cleaning Restaurant Kitchen Appliances

Keeping your restaurant kitchen appliances clean is an essential part of abiding by food health and safety regulations. When appliances are left dirty they can harbour harmful bacteria that could pose a serious health risk if they were to come into contact with food. Furthermore, when kitchen appliances are covered in food particles and grease they are at greater risk of causing a fire, which could be catastrophic for your employees, customers, and business as a whole. Keeping appliances clean also helps to prevent them from breaking down or malfunctioning, and therefore reduces the risk of costly repairs or replacements.

A great deal of kitchen equipment, such as cookware, bakeware, knives and utensils, can be completely submerged in hot water and therefore can be cleaned via dishwasher or hand washing. But when it comes to electrical appliances, cleaning can be a little more difficult.

Let's take a look at some common restaurant kitchen appliances to show you how to properly clean them.

Toasters

If left uncleaned, commercial toasters can harbour crumbs and grease that could potentially lead to them catching fire when in use. At the end of each day, you should empty the crumb tray (if applicable) before unplugging the toaster and shaking it upside down over a waste bin or sink to remove excess crumbs.

The toaster should be cleaned with warm, soapy water once every week. Make sure it is unplugged and cool first. Use a soft cloth dipped in soapy water to wipe the toaster's exterior and interior, taking care to avoid the heating elements. Rinse the cloth in clean water before wiping the toaster down again to remove any soap residue. Then make sure to let the toaster thoroughly air dry before use. This should take around ten minutes.

Microwaves

Microwaves can very easily become spattered with food which can then lead to them getting smelly and harbouring bacteria. They can seem like difficult appliances to clean, but it's relatively easy if you let the microwave do the work. Fill a glass bowl or plastic container with water, place it in the middle of the microwave, then set the appliance running until the water boils. Turn the microwave off and leave the door closed for 15 minutes. The steam generated by the water will soften and loosen stuck-on food which can then easily be wiped away.

Next, remove the glass turntable, if applicable, from the microwave and wash it in hot soapy water or in the dishwasher. Dip a soft cloth in white vinegar diluted in warm water and wipe the interior surfaces thoroughly. Wipe again with a clean cloth dipped in clean water. Use a disinfectant cleaner to wipe down the microwave exterior, paying particularly close attention to the handles and controls.

Electric can openers

Electric can openers are one of those things that are easy to forget about when cleaning. They tend not to get obviously dirty after use, but their blades do often touch the contents of cans and there is a major risk of cross-contamination. At the end of each service, can openers should be wiped with a cloth that has been dipped in warm soapy water, then wiped again with a clean wet cloth to remove soap residue. Make sure the appliance is unplugged before cleaning, never immerse the whole thing in water, and always make sure it is thoroughly dry before using it again. Once every few months you should carefully remove the can opener's cutting mechanism, wash it in hot soapy water, and use a soft brush to remove any particles of food from the can opener itself. All parts should be rinsed and air-dried completely before the appliance is reassembled.

Rusty cutting mechanisms can often be restored by removing them from the can opener and soaking them in white vinegar for a short while. Use a coarse brush to scrub away the rust, then rinse thoroughly in clean water. Mineral oil can often be used on moving parts to keep them lubricated.

fryers

Deep fryers should be cleaned regularly to ensure that food cooked in them is safe to eat and doesn't develop an unpleasant taste. Plus, keeping your fryer clean will ensure it heats oil quickly and efficiently, and therefore uses less energy. You should aim to do a full clean of a fryer once each month if the appliance is used heavily. However, oil should be changed far more frequently. When the oil develops a dark colour, changes in consistency, or develops an unusual odour, it's time for an oil change. The rate at which this is necessary depends on the frequency of use. Remember to always skim off any floating debris from the oil at the end of every service.

To do a full clean of a commercial deep fryer, turn the appliance off, let it cool completely, then drain the oil. Wipe the interior with clean cloths or paper towels. Fill the tank with water and add an appropriate fryer cleaner which will work to loosen the grease. Turn the fryer on to heat the water until it reaches a boil which should be maintained for thirty minutes. Turn the fryer off and let the water cool completely before draining it. As the water drains you can use a scrubbing brush on the fryer interior to remove any stubborn dirt. Flush the fryer at least once with clean water until the cleaning solution has been completely removed, then allow it to dry fully.


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