`Use Right Chemicals & Temperatures': How to Wash Pots
- Special Detergents, Run-Schedules Help, Too: Pot Scrubbers Cut Kitchen Labor Load. Chater, Amanda // FoodService Director;03/15/99, Vol. 12 Issue 3, p142
Points out that pot scrubbers can minimize kitchen labor load. How the equipment works; Comments from food service directors; Institutions that installed the equipment.
- Off the wall: Improve kitchen cleanability by eliminating legs and bases on equipment. Frable Jr., Foster // Nation's Restaurant News;06/26/2000, Vol. 34 Issue 26, p28
Gives advice on simplifying the cleaning of kitchens of food service operations. Advantages of using cantilevered cooking suites; Ease of cleaning under equipment without multiple legs, drain lines and exposed utility services; AVTEC's offering of custom-designed cantilevered mounting for...
- Today's cleaning products. Riell, Howard // FoodService Director;08/15/98, Vol. 11 Issue 8, p172
Discusses several cleaning products for food service operations in the United States. Associate professor of hospitality management at Widener University in Chester, Pennsylvania, John Mahoney's tips for thorough cleaning; Importance of rationing cleaning products; Difference in chemicals used...
- Ask CESA. // Caterer & Hotelkeeper;1/17/2008, Vol. 198 Issue 4510, p48
The article presents questions and answers related to kitchen equipment including what happens when combi-oven has finished cooking, the adjustment of a fancy combi and the correct way of cleaning the combis.
- Deep cleaning: Owners must voice equipment needs so manufacturers can heed the call. Fable Jr, Foster // Nation's Restaurant News;8/25/2003, Vol. 37 Issue 34, p20
Comments of need for manufacturers of make changes in equipment to accomodate the latest types of cleaning methods used in the U.S. Inability of commercial kitchen equipment of survive heavy cleaning sessions; Number of manufacturers exhibiting sizes and types of pressure-washing or steam...
- Clean Machines. Riell, Howard // FoodService Director;11/15/2004, Vol. 17 Issue 11, p56
Offers tips on cleaning foodservice equipment. Health repercussions of a failure to clean and sanitize equipment; Importance of proper employee training in cleaning equipment; Difference between cleaning and sanitizing. INSET: Protect patrons, avoid damages.
- The clean routine. Gledhill, Bob // Caterer & Hotelkeeper;2/19/2004, Vol. 193 Issue 4311, p134
Focuses on the importance of cleaning the kitchens. Role of chefs in kitchen cleaning; Information on the two areas of kitchen cleaning; General guidelines for cleaning equipment including refrigerators and cooking ranges.
- SUPPLIES SHOWROOM. // FoodService Director;3/15/2002, Vol. 15 Issue 3, p108
Introduces several equipment for food service. Smart Track and Smart Single storage from InterMetro Industries; Glass & Surface Cleaner from Clean Control Corp.; K-thermocouple temperature paperless recorder from Dickson.
- Equipment Diversity. // Australian Hotelier;Jul2007, Vol. 23 Issue 6, p20
The article discusses some of the functional food service equipment available for hotels in Australia. Gas target tops are ideally suited for hotel food service operations that have a higher requirement for pan work and can also be used as a wok, a warmer and a boiling table. A multi cooker is...