10 Simple Steps for Cleaner Draught Beer Lines

Beverage lines and draught beer equipment must be routinely cleaned to maintain the quality of draught beer. Failure to do so results in lost sales for failure to satisfy the customer due to bad tasting beer. Below are the recommended steps for thoroughly cleaning draught beer lines: 
 
1. Drain all beer from lines
2. Rinse beer line using clean water
3. Re-circulate an alkaline cleaner solution for the period of time recommended by the chemical manufacturer.
4. Let cleaner soak in beer lines for the period of time recommended by the chemical manufacturer
5. Hand clean beer faucets every time beer lines are cleaned
6. Hand clean beer taps at least every 60 days
7. Rinse beer lines with clean rinse water
8. Test the rinse water at the beer faucet for pH of 6.5-7.5 using pH paper or pH meter
9. Fill and pack line with beer
10. Pour beer, check to make sure the beer is good with no off-aroma, no off-flavor, no excessive foam and no cleaning solution contamination.

Restaurant Equipment – Clean Daily for Best Results

Restaurant equipment that is not cleaned daily will fall victim to heavy buildup and stains. Most restaurant equipment is made from stainless steel, which can stain if not cleaned regularly. With the correct cleaning supplies and cleaning method, your restaurant equipment will stay looking like new.

1. It is best to clean your restaurant equipment on a daily basis to prevent dirt buildup. Spattered food and grease left uncleaned, can cause stains or pitting to your stainless steel restaurant equipment. Daily cleanup will increase the life your restaurant equipment, ensuring that it will last for years to come.

2. Use a terrycloth towel and water to wipe away any loose dirt or debris from your stainless steel restaurant equipment. It is always best to rub with the grain of the stainless steel restaurant equipment. Rubbing against the grain can cause permanent scratches.

3. Use a mild detergent to remove any dirt or grease that is stock onto your restaurant equipment. Lightly rub those areas with a sponge to release the buildup. Be sure to follow the directions on the cleaning solution packaging for the best results. Use a damp cloth to rinse off the detergent.

4. Dry the cleaned restaurant equipment with a soft, dry towel. Make sure that all areas of the restaurant equipment are dry, as wet restaurant equipment may not work properly.

5. If you are unsure on the best way to clean a piece of restaurant equipment, contact the manufacturer for precise instructions.

Five Steps to Keeping Floors Clean in Bad Weather

In an article by Cintas Corp, five simple steps are provided for cleaning and maintaining restaurant floors during the cold and inclement months.

A recent Harris Poll indicated that 68% of restaurant patrons would not return to a restaurant with dirty floors.

"From ice melt to gravel, patrons track several different types of soil into a restaurant," said Brian Garry, Senior Director of Foodservice, Cintas. "This can result in unsightly residue lines, scratches to floor finish and other issues that shorten the life of the floor. By taking steps to protect, maintain and deep clean floor surfaces, restaurants can limit permanent damage and keep floors looking good throughout the winter."

To protect floors from the assault of winter weather, Cintas suggests restaurants take the following steps:

1. Roll out the traffic mats. Stop dirt and debris from entering the building at the door. With a dual floor mat system in place, a rubber scraper mat outside your facility effectively removes soil from the shoe surface, while carpet mats in the entryway capture any residual dirt or soil.

During winter, a restaurant should also increase the number of traffic mats used. Place traffic mats in high traffic areas, such as in the walkway from the kitchen to front of house, throughout corridors leading to restrooms, and in front of the order counter or bar. This will help reduce wear patterns, limit the potential for slips and falls and prevent puddles of water from forming.

2. Dedicate a staff member to mop frequently. Dedicate one staff member each shift to the task of regularly wet mopping entryway areas and other floor surfaces throughout the restaurant. This can help reduce the accumulation of water and remove salt lines from ice melt. Determine cleaning frequency by traffic flow and weather severity. For example, heavy snow will likely result in increased water accumulation, so floors should be mopped more often during this period.

3. Regularly replace cleaning tools and cleaning solutions. As floors become dirtier, so will the cleaning tools. To keep floors looking their best during the winter, change out the solutions in mop buckets and rinse and launder mop heads more frequently.

The type of cleaning chemicals used will also have an impact on the soil removal and efficacy of the floor care program. Make sure chemicals will effectively remove salt residue while also cleaning the floor surface.

4. Schedule regular deep cleanings. In the winter it is very important to increase deep cleaning frequency to prevent harmful substances from corroding hard floor surfaces or discolored carpet surfaces. According to ISSA, one square yard of commercial carpeting captures one pound of dirt per week - twice as much in inclement weather. By effectively flushing out dirt and debris tracked into the facility, restaurants can substantially improve the appearance of floors with a regular deep cleaning program.

5. Ensure staff members are onboard. To keep staff aware of potential floor care issues, make sure each staff member is properly trained and understands the correct processes for cleaning floors. In addition to providing education on the proper technique, it is equally important to educate staff as to why keeping floors clean in the winter is important. If necessary, engage assistance with incentive programs. This increases the opportunity for full participation.

Key Elements of Ice Machine Maintenance

There are four key elements to keeping your ice machine running effectively: quality and adequate water supply, proper filtration, operating environment and cleanliness. All four of these elements contribute to quality ice production.

If your ice machine is not operating at its full potential it may be due to a water supply issue. Up to 70% of ice machine problems can be traced to poor water quality, slow water fill, insufficient water supply, or no water supply. Water is a critical factor for an ice machine to perform at peak efficiency. So simply put, the better the quality of the water, the better the quality of the ice product.

Nearly all ice machine manufacturers will recommend that end users install water filters on their ice machines. Without a water filter, poor water quality can cause ice cubes to stick on evaporators during the harvest sequence, resulting in freeze-up or even failure of major components. A good quality commercial-grade filter is well worth the investment.

The location of your ice machine can greatly impact performance. An ice machine’s operating environment can vary greatly in different areas of the country as well as within individual applications. For example, an ice machine that is located near an oven will likely operate at a different level than an ice machine that is located in the front of the house. Also, it is important to consider how kitchen elements such as grease, high levels of steam or heat, as well as dust from flour or baking ingredients may affect your ice machine’s performance. Specialized filters are available to help you combat many of these environmental factors.

Even an ice machine operating with the best water and in ideal environmental conditions will need to be cleaned and sanitized at least twice a year. In those applications where water and air quality is less than ideal, ice machines must be cleaned more frequently. The cleaning and sanitizing process for an ice machine should include circulating a cleaning solution through the water system to remove buildup, as well as to sanitize. All water-related components in the machine should be cleaned including the evaporator.

For more information on how to properly maintain your ice machine, visit http://www.scotsman-ice.com.

You are probably aware that stainless steel restaurant equipment is high quality, but do you know why?

Stainless steel is an iron-carbon alloy with at least 10.5% chromium content. Stainless steel does not stain, corrode or rust as easily as ordinary steel because of its chromium content. Oxygen reacts with the chromium to form a tough, invisible layer of film on the steel surface that gives the metal durability. If you care for your stainless steel restaurant equipment properly, it can last for many years, making it a great investment for operators.

Another key to the value of stainless steel is the ease of sanitizing this metal. Cleanliness is essential to every foodservice operation so investing in metal that does not have pores or cracks that can hold bacteria, grime and dirt makes sense. Serv-U sells special stainless steel wipes for optimum polish and protection.

Now you are clear on the benefits, but do you know what the terms 18/10 and 18/8 mean?

Understanding is key to buying the right grade of stainless! These grades specify the amount of chrome and nickel in a stainless steel alloy. Chrome is an important ingredient for resistance to corrosion, while nickel gives stainless the soft, silver-like luster for which it is known. 18/10 means the metal is 18% chrome and 10% nickel. 18/8 has approximately 18% chrome and 8% nickel. Weight is judged by the gauge or thickness of the metal. For example, 18/10 and 18/8 stainless are the highest quality premium flatware lines.

With this knowledge you can shop with confidence for kitchen appliances, cooking equipment and table top items, knowing that stainless steel is a high quality investment.

Simple maintenance and cleaning procedures can greatly extend the life and efficiency of the commercial refrigerator in your kitchen. Learn what you need to do to keep your fridge serving you and your customers for years to come.

1. Clean the condenser fin and coils regularly to remove the dust and grease build-up that inhibits heat transfer. Dusty condenser coils cause a refrigerator to work harder; which translates into bigger energy bills and a shorter life expectancy for one of the biggest investments in your kitchen. To prevent this from happening, use a vacuum or broom to remove dust build up from the coils every three months. Coil cleaning chemicals, such as ProMagic Coil Cleaner, make the job easier by removing dirt without wiping. Keep refrigerators at least 4" from walls so that air can circulate freely around the condenser coils.

2. Keep the refrigerator level. This helps the doors to fit correctly. If your refrigerator isn't level the doors may not seal as tightly as they're supposed to, providing yet another opportunity for energy loss. Check to see if your fridge is level by placing a carpenter's level on top of your unit. Then, if necessary, adjust the casters by hand or with a wrench until you achieve level. If damaged casters are causing a tilt, call a Serv-U sales representative and ask about ordering a new set.

3. Feel the outside of the refrigerator for cold spots. Cold spots indicate that the insulation has either shifted or is waterlogged and should be adjusted or replaced.

4. Check the gaskets regularly. Clean the gasket with an all-purpose cleaner, and wipe dry. If a piece of paper inserted between the door and frame can be pulled out easily, the gasket is not sealing properly and should be replaced. The gaskets on the refrigerator and freezer doors are designed to seal the cool air in and to keep the warm air out – vital to the efficiency of your operation. So, it's important to make sure that seal is as strong as it should be. Look over the gaskets for spots that are cracked or otherwise damaged. Then, shut a piece of paper in the door, and see if you can pull it out easily (the seal should create resistance). If either test turns up problems, consider ordering replacement gasket from Serv-U.

5. Check the evaporator for frost. Ice build-up robs the evaporator of its effectiveness. Most units have automatic defrosters. They can be reset to defrost after operating hours. Defrost whenever ice buildup exceeds 1/4".

With some instruction, your staff can play a significant role in taking care of your valuable equipment. These simple maintenance tips can save a great deal of money in energy and service bills, help to avoid costly breakdowns during peak business hours, and extend the life of commercial refrigeration units.

Crush, cubed or shaved, ice is a crucial part of any foodservice operation. Commercial ice machines work overtime to produce the best results, keeping your customers’ glasses chilled and fresh food iced. The best thing you can do to ensure reliable performance is to pay attention to the maintenance needs of your ice machine.

Controlling the temperature of the water flowing into ice-making equipment is crucial. The lower the water temperature, the greater the ice-making capacity of your machine will be. Generally, temperatures should never exceed 90 degrees Fahrenheit. Remember that drinking water must be used when making ice for consumption or food chilling and ice that is used to chill food or beverages should never be used as an ingredient.

Commercial ice machines require regular cleaning. You can save yourself some work by purchasing a model with Pure Ice antimicrobial protection built in to prevent bacteria and slime fungus growth. Frequently check your ice machine to make sure all wires are secure and keep the lines clean by purging them with water. A commercial ice machine cleaning solution will remove scale deposits from ice machines that use nickel or tin-plated evaporators.

Water filters that prevent mineral buildups, such as the Everpure water filter system, reduce the necessity for frequent cleanings. Taste can also be enhanced with the purchase of a filtration system that works to remove dirt, rust and sediment. The filter system also increases energy efficiency of your ice machine.

Ice should always be stored in a clean, sanitized bin. Over time the ice bin can absorb difficult-to-remove odors from the freezer. Serv-U recommends that you replace your ice bin whenever it seems to be transferring impurities to your cubes.

 Ice scoops can also be a culprit in making your ice impure. Store ice scoops outside of the ice machine in a protected holder. Serv-U offers a variety of ice scoops and scoop/holder combinations. Use the scoop to clear out your bin. Never let half frozen ice take up permanent residence in your ice bin!

Remember that cleaning out ice machines is a time-consuming task that requires the storage bin to be emptied. Foodservice operators should make sure a service agency will properly handle this. With these safeguarding tips you can make your ice machine more efficient, requiring less frequent service. Practice regular maintenance to keep this crucial piece of restaurant equipment producing quality cubes!

Here are a few tips to keep your commercial fryer and restaurant charbroilers working in top form, courtesy of Vulcan's website:

Fryer Maintenance Routines from Vulcan

Here are a few tips for maintaining your fryer and extending the life of the fry compound.  Most of these are standard operating procedures, but everyone needs to be reminded of best practices now and then.

1. Filter the oil frequently, at least once a day.
2. Cover the fryer at night or when not in use.
3. Maintain oil temperature around 350 degrees. Higher temperatures tend to break the oil down at a faster rate.
4. Move fry baskets to a counter or workstation before filling with the frozen food product. This keeps ice crystals and water out of the oil.
5. Frequently skim off floating particles using a skimmer screen and remove particles that fall into the cold zone with a fryer scoop.
6. Boil out the fryer at least once a week following the directions for a commercial boil-out compound. Rinse, then wipe dry. Place your KleenScreen mesh screen into the boil out for an extra cleaning.

Charbroiler Tips from Vulcan

To get the most from your charbroiler:

1. Use the appropriate grate for the menu selection. Some Vulcan grates help drain away fat while giving the characteristic charbroiled markings.
2. Season the grates before the first use by preheating them to open the pores and brushing them with oil.
3. Be sure the pre-heat the grates before cooking. The hotter the better. This helps reduce sticking.
4. Dip the food product in seasoned oil before grilling. This also reduces sticking and enhances flavor.
5. Position the grates on an angle for charbroiling. This helps drain the grease and gives you better control over heat distribution. Well done items go to the top position, farthest away from the heat sources so they cook more slowly and thoroughly. Rare items should be in the lower position so they cook rapidly on the outside and leave the inside rare.
6. Wire brush the grates after each use or batch of food product.

Undercounter, upright, low-temp, high-temp, specialty, and general-purpose: warewashers come in many varieties.  Your restaurant’s needs determine the best type of warewasher for you, but even if you’re not in the market for a new commercial dishwasher at the moment, Jackson’s Tempstar customer training slideshow is worth watching to get an idea of the inner workings of a good dishwasher.  When selecting a dishwasher, there are many important details to consider.  How many racks do you need to be able to wash in one hour (your busiest hour)?  The Tempstar, for example, can handle 57 racks in an hour.  Do you need a high heat dishwasher?  Do you need a booster heater for the warewasher?  How much detergent will your unit go through?  All of these things can affect the efficiency and true cost-to-own of a warewashing unit.

For help selecting the warewasher that will best meet your needs, call your Serv-U sales associate or chat online by clicking the “Live Chat” button at the top of every Serv-U page.  Even if your old warewasher still has some life in it, you may consider doing a little math to see how much money you might save with a newer and more efficient machine that uses less water and less energy.  Don’t forget that commercial dishwashers can be Energy Star-certified; on average, Energy Star commercial dishwashers are 25% more efficient than other models on the market.

Finding the right warewasher is one part of smooth back of the house operations.  Having the appropriate wash racks for your plates, cups, and flatware is also essential to prevent mechanical shock.  Serv-U has cross-referenced the best dish racks for all of the glassware that we sell.  Call, email, or chat online for suggestions in selecting appropriately sized racks for your dishes and your dish machine.

I looked at the calendar today and I almost couldn't believe it; spring has finally come (officially, anyway)!  I've even seen a few of these returning to the Midwest:

 (image courtesy of Noel Zia Lee on Flickr)

Now, in keeping with the age-old tradition, I've found some tips for a great spring cleaning in your bar or restaurant (courtesy of SEFA):


Happy Spring!

March 20th is the first day of Spring, and what a great time to do some cleaning! Here are some cleaning tips for Refrigerators, Shelving and Plastic to help get you started!

Refrigerator Cleaning

All refrigeration requires constant cleaning. Wipe interiors as often as possible and wipe exteriors daily. Be sure to also wipe down the gaskets daily by using a mild detergent and soft cloth or sponge. Dirty gaskets lead to loss of refrigerated air, increased electricity cost, and premature failure of the gaskets. Clean the condenser fin and coils regularly. Dust and grease build-up inhibits heat transfer.

Cleaning Removable Polymer Shelving
Equipment Needed:
Dish machine or pot sink

Estimated Cleaning Time:
10 minutes once a month=2 hours per year
Labor Cost x 2 hours=cleaning cost per year

Cleaning Steps:
1. Shift products on one end of shelf.
2. Remove polymer mats.
3. Place in dish machine or sink to clean.
4. Replace mats and repeat for other side of unit.

Cleaning Open Wire Shelving
Equipment Needed:
Brushes
Sponges
Towels
Buckets
Hoses
Mild Detergent

Estimated Cleaning Time:
30 minutes once a month=6 hours per year
Labor Cost x 6 hours=cleaning cost per year

Cleaning Steps:
1. Remove all products.
2. Move shelving unit to outside area or area away from food products. (Note: do not contaminate food product with cleaning chemicals)
3. Hose shelving unit to loosen grease and dirt.
4. Use water, mild detergent and sponges to clean shelves.
5. Use brushes to clean between wires and remove stubborn residue.
6. Hose off unit again to remove cleaning chemicals and loose dirt.
7. Towel dry unit and move back to original location.
8. Place product back on shelf.

From Store Safe to Serve Safe the Easy Way . . .
A clean, well kept food storage area is very important. However, cleaning and maintenance of shelving can be a very time consuming process. Choosing the right shelving for your food storage area can eliminate a lot of headaches and grief. Shelving that can be cleaned quickly and easily will more likely be done more often and will not take too much time away from other job responsibilities.

Cleaning Plastic
The cleaning of most plastic is determined by the specific plastic used in manufacturing. When in doubt, ask the manufacturer about the plastic used to produce the product you have purchased. Find out the maximum temperature the product can withstand, how to wash the item and if the product is safe to use in a microwave.

Acrylic
Hand wash using mild liquid dish soap and dry with a soft cotton cloth. Do not use Windex or similar cleaners. Do not use at temps above 160°. Not recommended for microwave.

Polycarbonate
Hand wash using mild liquid dish soap and dry with a soft cotton cloth. Do not use Windex or similar cleaners. Do not use at temps above 200°. Not recommended for microwave.