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Kitchen Crises - Prevent them from Happening!
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Posted On :
Mar-11-2013
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Article Word Count :
505
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Managing a kitchen is hard work and this is never more prominent than when the kitchen is part of a commercial establishment, like a hotel.
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Managing a kitchen is hard work and this is never more prominent than when the kitchen is part of a commercial establishment, like a hotel. Guests may leave and never come back if the food is not good enough, even though everything else about their stay was fine. But there will be times when your appliances will break down and it is essential to have the following before these crises occur.
Educated Staff
They need to know about health and safety, as well as know how to improvise quickly. Make sure they have an understanding of how to clean up the equipment and fix minor faults which don’t require repairmen.
To clean a large commercial dishwasher, for example, is not as simple as wiping it with a soggy cloth. They need to clean up the small and hard-to-reach crevices with a toothbrush and to know how to do it gently when possible so they don’t accidentally break key components.
If something does break in the dishwasher, but it is only a minor fault, an employee should be confident enough to try to wedge in spare parts until the experts arrive.
Contacts
The British Standards Institution deals with rules and guidelines to help you maintain a high quality of equipment standards and the Food Standards Agency will look into improper food handling. The two issues are closely linked as poorly maintained appliances can lead to bad food. For example, if the power goes out, your fridge will only keep your food cold for about four hours. You must also comply with routine health inspections. Keep in touch with them and with people who repair kitchen appliances.
Traditional Skills
When all else fails and the appliance repair team has not yet arrived, your employees need to understand how to do the washing up without the help of a working commercial dishwasher.
Like domestic dishwashing, a plastic bowl should be filled with water and detergent and put it in the sink before any more cooking or baking takes place. This way, employees can drop items into the soapy water as soon as they have finished with them, let them soak when they have something else to focus on and they won’t have to spend as much time scrubbing up forks and spoons when they need to do so (as well as knives, if you feel comfortable with people looking for sharp objects underneath all the bubbles). Time management is important here – pots and pans can similarly be left to soak up as well, whilst post-meal dishes are being scrubbed clean.
The sink can be filled up with soapy water too, but the reason why a plastic bowl is recommended is because it uses up less water and it keeps the sink cleaner.
When looking through the wide variety of commercial dishwashers available online it is important that you research how best to maintain and service your new appliances to keep them in good condition.
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Article Source :
http://www.articleseen.com/Article_Kitchen Crises - Prevent them from Happening!_255210.aspx
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Author Resource :
Mark Green is a frequent contributor of content for Alexanders Direct; he has written many articles pertaining to all things regarding Commercial Catering Equipment but especially on such subjects as chest freezers and commercial refrigeration.
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Keywords :
chest freezers, chest freezer, commercial dishwashers, commercial catering equipment, commercial refrigeration, commercial wa,
Category :
Business
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Business
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