When it comes to maintaining your premises, the never-ending need to constantly conduct cleaning is a challenge. But taking a few preventative steps can help keep your kitchen clean for longer.
So, here’s our guide to some quick wins for keeping your restaurant squared-away and tidy:
Keep your Floor Clean(er)
Taking care of nooks and crannies is essential to help keep dirt away longer.
Commercial kitchens are notorious for high rates of energy consumption.
Strong flavours in cooking can be associated with strong smells. So, here’s our guide to some of the strongest smelling ingredients found in restaurants, and some top tips for removing kitchen odours.
Strongest Smelling Foods
Here are some of the biggest olfactory offenders you can find in the kitchen.
The threat of rising temperatures can be hard to handle in any kitchen of any size. So, here’s our top-tips for cooling your kitchen and keeping your staff fresh.
Keep Watered
An unsurprising lead at the top of the table, drinking lots of water is great way to quickly cool down. On average, humans need to drink two litres of water a day to be able to work at full capacity.
Busy kitchens are hard to clean. Grease, stains, and general wear-and-tear can quickly add up. Given enough time, this can cause anything from a drop in service standards, to additional cleaning and repair bills or fines. However, many of these issues can be prevented before they take place. Here are our top preventative tips for cleaning that help make sure your kitchen stays pristine for longer.
Most commercial kitchen fires are due to poorly maintained kitchen extraction systems of businesses like pubs, cafés, restaurants and hotels. In fact any business that fries or cooks with grease and oil based products is at risk.
What is TR19?
TR19 was developed by the Building Engineering Services Association (BESA) almost 20 years ago. If you run a commercial kitchen TR19 is the standard that you need to keep your kitchen held to, to avoid hazards, including dangers to the general public and your employees.
The weather is getting better which means our pubs will be getting busier. Busier pubs means that kitchens will be busier and your kitchen ventilation equipment will be put to the test. Where food is prepared, adequate ventilation needs to be provided. This is to reduce high humidity, room temperatures, cooking odours and airborne particles.
HACCP (Hazard Analysis and Critical Control Point) is a system developed by the Food Standards Agency to help food business operators introduce procedures to make sure the food produced is safe to eat.
The Chinese character 炒 chǎo shows the ‘fire’ radical and several strokes and is a representation of what is widely known as ‘stir fry’.
Stir-frying is the process of cooking food in a wok with hot oil. A tradition of cooking that produces delicious and very popular dishes.
