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.

There are many things to consider when selecting a slicer. Performance, consistency, construction and reliability all weigh heavily in the selection process of this important piece of kitchen equipment. 

When considering performance, one true test of a slicer is its ability to slice tough products.  Cheese is actually considered to be a tough product.  The knife motor needs to be powerful enough so that it will not slow or get bogged down when the blade makes contact with the cheese.  There are two types of drive systems on the market today, gear drive and belt drive.  With a gear driven knife motor the gears lock into one another resulting in a direct transference of power.  The gears provide more torque when slicing the product and will not slip, stretch, break or stall under heavy loads. Belt driven slicers are known for easy maintenance and hassle-free cleaning.  

Another aspect of performance is the consistency and precision of the cut. All slicers can create thick slices but only a high quality slicer can create slices so thin they are nearly transparent.  Why is that important to your food preparation process?  Thin slices enhance the taste and tenderness of the meat. Also, for sandwich operations, thin slices fold more, which create an appearance of a much larger amount of meat. 

You should also consider the construction of a slicer.  It will affect the ease of sanitation of the slicer. Aluminum is a popular material in economy and compact slicers. Stainless steel is the premium choice for its resistance to the corrosion and pitting caused by many acidic foods.

There are many questions you should ask yourself when making a decision on which slicer to purchase.  What types of product you will be slicing? How many hours will the slicer be used per day? What safety features are important to you? How much do you have budgeted for the slicer? You should also look at the out of warranty costs to maintain and use the unit. Taking everything into consideration will help you make an informed choice that will result in your complete satisfaction. Call a Serv-U sales representative for more information.

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.

Stock pots are one of the most versatile pieces of restaurant equipment in a kitchen. Whether you are simmering stock to warm up your customers in the winter weather, cooking up pasta, soup, braised meats or your famous tomato sauce recipe, a quality stock pot is a crucial investment. Serv-U’s assortment of stock pots is nearly as versatile as the range of dishes you can prepare with one on your stovetop. Take stock of a few buying tips.

The gauge of the stockpot, i.e. the thickness of its walls, is an important factor to consider, along with the body material. Aluminum is a good heat conductor and the least expensive of materials. We offer aluminum stock pots ranging from 8-gauge (3.25 millimeters thick) to heavy-duty 4 millimeters to impact-resistant 2-gauge (6.0 millimeter) aluminum. Prices vary depending on the thickness and it is commonly accepted that the thickest aluminum will provide the most even heat distribution. Thicker aluminum also prevents hot spots from forming during cooking and burning your food.

For the most durability, a stainless steel stock pot is the optimum investment. The body material is suited to round-the-clock use in restaurant operations and catering services. Shiny surfaces give stainless steel cookware an elegant appearance. It is also a reliable heat conductor.

All of Serv-U’s stock pots come with secure handles. Some are welded, others are reinforced with heavy screws or rivets. Whether you are using the pot to make stock or just to boil some corn, you want a well constructed model with a handle that you feel secure lifting off of a pot of hot liquid. Serv-U’s knowledgeable sales representatives can help you make a purchase you will be comfortable using.

One final thing to consider is the lid. Covering lids for your stock pot can be ordered separately for those situations when cooking takes a little longer or you want to leave food simmering for hours.

In the world of commercial kitchen purchases, it seems that the rangesand the fryers get all the attention.  And that makes sense; the creation of a great meal is exciting and inspiring.  Cleaning up afterwards is less so.  But a sink that doesn’t pass inspection can shut a restaurant down until the issue is resolved.  That’s valuable business time lost, and it could be avoided.  Check to see that your restaurant’s sink is up to code.  Below are a few things to keep in mind when updating your kitchen sink.

Does the sink need to be NSF approved?  Significant NSF requirements for sinks include:

1. Drainboards, when provided, must have a splash guard and must be welded to the sink.
2. Sinks are considered a food zone.  Therefore, only 300 series, 200 series, and type 430 stainless steel are the approved materials.  (Type 400 and 409 stainless steel are not acceptable.)

Check with your Health Department to see where sinks should be located.

Consider the gauge of metal for your sink.

If you expect heavy usage or institutional use, consider purchasing 14 gauge stainless.  If your usage is more “typical,” 16 gauge will suit your needs.  If budget is a consideration (and your honest evaluation is a non-institutional load), 18 gauge might suit you but check on sink depth, weights, and potential bracing.

Also consider adding drop-in sinks for convenience and hand sinks to encourage frequent handwashing.

All the time spent cleaning might be a drag, but as the late, great Julia Child once said:

"Noncooks think it's silly to invest two hours' work in two minutes' enjoyment; but if cooking is evanescent, so is the ballet."