By Joe Beneduce
The purpose of this Kitchen apparatus cleansing approach handbook is to supply a advisor for Catering Managers, Supervisors & Kitchen employees to permit them to accomplish and retain enough degrees of hygiene in recognize of cleansing practices in all components of the kitchen.
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Extra resources for Kitchen Equipment Cleaning Procedure Manual
Sample text
D) Remove front and back guards. e) Carefully wash the front and rear of the knife with cloth that has been dipped in the detergent solution. f) Wash the front and back guards. g) Rinsing and sanitising can be done by going over all cleaned surfaces with a cloth that has been soaked in a prepared sanitising solution and wrung out enough so that the solution does not run over the machine but still leaves it wet. h) Reassemble the back knife guard, then the front knife guard. Do not wipe. 9 TOASTER - CONVEYOR TYPE a) Remove and empty crumb tray.
D) Repeat operation with clean water. e) Repeat again if necessary. f) Wipe bowl dry with a clean, soft cloth. It is therefore essential to ensure that the machine is thoroughly rinsed. 1 Hotplate a) While griller is warm, remove all fatty deposits from the surface of hotplate with a scraper. b) Spray hotplate with oven cleaner, let stand for 5 minutes, wipe with damp cloth. c) Rinse hotplate with clean hot water to remove all deposits and oven cleaner. d) Wipe hot plate dry with a clean cloth.
B) Wash crumb tray in hot detergent solution. c) Rinse tray in clean hot water and leave to air dry. d) Wipe exterior surfaces with detergent solution. e) Wipe with clean dry cloth. f) Move toaster and wipe clean the counter surface underneath. g) Replace dry crumb tray. (Place containers where directed by Chef). b) Disconnect electrical power at isolating switch and remove plug. c) If wet-well type, drain water wells completely and close valve. d) Brush-wash all surfaces with hot detergent solution.