I’ve seen many people worry about their heavy appliances and utensils when they have to set up commercial kitchens. This is especially true during rush hours, especially in India where there are many celebrations. More bonuses!
The environment isn’t the only thing that makes a kitchen dirty. It’s the functionalities of the equipment and their overall condition which give it its identity.
You know that regular cleaning is essential to keeping things organized and operational. But if that isn’t the case, schedule a cleaning exercise. It will be almost like mandatory training for your employees. You can do spring cleaning in the rooms, so why not for the kitchen?
There are many reasons to clean your kitchen regularly. Regular cleaning of the kitchen environment
B. Maintaining the kitchen appliances and utensils
C. Maintaining a healthy working environment.
Did I cover all points. Yes. These are the three keys to the success of a commercial restaurant kitchen or hotel.
The simple truth is that these three tips can be kept in mind by the maintenance department or the staff at the restaurant all the time. This will ensure that no unexpected events like equipment breakdown, short-circuits and excessive power consumption etc.
Kitchens in commercial establishments are often under constant pressure and require the highest level of care. It is a good idea to break up the kitchen into different sections. The layout of a kitchen can act as a division. It is a good idea to pick one area for cleaning at any given time (preferably night time when traffic/rushes are low). Next day, you might want to clean another area. You can keep kitchen equipment and utensils in good condition by performing a thorough cleaning cycle that doesn’t allow grease or dirt to settle on them.