The kitchen is the most important area in any restaurant or hotel. It must be kept hygienically. That is why so many commercial kitchens use stainless steel surfaces, surfaces, kitchenware, hotplates and appliances because they are easy to keep clean. Even though it is low maintenance, it needs regular cleaning to keep the spark and it is generally quite easy provided it has not been damaged in any way. It is also durable and usually resistant to discoloration, rust or corrosion, although these may affect it sometimes and when they do, it can be harder to remove. However, it is not completely stain resistant. Poor maintenance and use of metal cleaners or hard detergents can damage or tear the surface and allow pitting.
Thoughtful, clever cleaning is crucial for keeping these types of products sparkling and for removing dirt, dust, dirt, fingerprints or even burned on food. It may seem a big task if you are not sure what you are doing, but when you do it daily, because it is for commercial hygiene reasons, it is easy and manageable.
Stainless steel should be cleaned regularly using a cloth soaked in hot water and wiped immediately with a dry, soft cloth to stop water stains forming. For stricter cleaning, use mild cleaning solution or special detergents and non-abrasive tools and make sure that you do not scratch, dump or place any pressure marks on the steel. Spray your chosen cleaning solution on the surface and wipe clean with a clean cloth. It is important to follow grain when cleaning such surfaces. Using recommended cleaning agents removes any residues left on the equipment and gives it a glossy finish. After cleaning, you can buff the device with a soft, clean dry cloth to improve the gloss and remove any remaining residue. Specialized polishes or detergents help keep your appliances brilliant and can eliminate any scratches that may arise from daily use. With these cleaners, always follow the cereals and finish by wiping in the same direction as the metal grain. This helps preserve the finish line and helps to get rid of dust and dirt that can catch in microscopic tracks.
Cleaning stainless steel kitchen utensils is usually easy, but sometimes you can find some stains difficult to remove. For burned boilers, remove food and allow to cool a little, then fill them with water and let them suck for half an hour. For stubborn stains or scratches on your kitchen utensils, use an official detergent. The cleaning instructions vary from product to product. Never use metal shields or metal brushes when cleaning this type of cooking utensil as it may cause rust stains to form.
You may prefer to use natural detergents to clean stainless steel. Baking soda on a damp sponge cleans beautifully, or instead of sprinkling baking soda you can mix it with liquid soap or detergent to make a thick creamy consistency. Remember to always go with the cereals. Dishes and shelves are usually standard in all commercial kitchens and also some bathrooms, because this metal is so durable. Water stains can make your sink look quite fast, so it will dry will keep a long way to keep its shine. If you get water stains and they are not too difficult or if water stains are the biggest problem, you can usually remove them with warm water and a soft dry cloth to polish off. Alternatively, vinegar and warm water can be used for cleaning and polishing.
Keep the commercial kitchen clean and hygienically easy with these simple cleaning tips:
Clean any new surfaces or pots and pans thoroughly with hot sudsy water before first use.
Wash your pots with warm soap and then wipe with a clean soft cloth to eliminate water marks from the surface.
If a pot exceeds the stove, wipe the outside clean before putting it back on the heat to stop the game from drying and curing on the outside.
If you happen to burn a pot, soak in warm soapy water for about an hour to loosen any burned food inside and cook if needed for about 10-15 minutes. Allow the boiler to cool and scrub with a nylon protection plate. Rinse well, wipe it with a soft dry cloth. Repeat if the stain is persistent.
Do not use steel wool or metal shields, use only abrasive cleaners.
Do not use paper towel. No matter how soft it feels, it will create microscratches and make the surface boring.
Do not use bleach or chlorine-based cleaners. Chlorine in these attacks the metal and will cause pit and start the roasting process very quickly.
In a commercial situation, brine or strong saline can cause corrosion in stainless steel pipes. If you use strong saline solutions, make sure you rinse and dry the object carefully. If you use salt during cooking, do not place it until the water has boiled.
Do not use ammonia.