How to Keep Your Industrial Kitchen Hygienic

 Keeping your industrial kitchen hygienic is essential. In this sense, the handling of food in these environments requires special care, in order to guarantee the safety of workers and consumers. In this sense, the most basic aspects should be considered, such as the use of caps, clipped nails and always clean hands, but also more advanced cleaning and sanitizing techniques.

That's why we bring this week an article about cleaning industrial kitchens. In it, we will highlight the sanitary rules and laws that regulate this process and the main points necessary to maintain the hygiene of your kitchen. In addition, we will bring an example of how to sanitize one of the most used equipment in industrial kitchens: electric fryers.

Laws that regulate the hygiene of rent industrial kitchen

As stated earlier, maintaining hygiene in an industrial kitchen is essential. Proof of this is the regulations, determined by the Health.

The Health Department, which establishes, in the form of a checklist, rules that must be followed by all kitchens in operation. Check out some of its main regulations below:

•          Existence of separations between the different activities by physical means;
•          Internal and external areas of the establishment free of unused objects and animals;
•          Ventilation and air circulation capable of guaranteeing the environment free of fungi and smoke;
•          Existence of a person responsible for the hygienization operation with proven qualifications.

Key points to consider when cleaning your kitchen

Cleaning and sanitizing

The process of cleaning industrial kitchens must always take place in 2 stages: cleaning and sanitizing.

First, you must remove dirt and residues and dispose of the garbage. At this point, it is also necessary to wash with neutral detergent, followed by rinsing the product used.

After rinsing, use a solution prepared with water and bleach, in pre-defined proportions.

Disinfection methods

The most used disinfection method is washing with soap and water. In this sense, after washing is completed, rinse with running water and use heat disinfection, placing the equipment in hot water.

Correct waste disposal

Garbage must be disposed of by someone who is not directly involved in food handling. It is also important that the bins have a pedal drive, in order to dispense with the use of hands on the equipment.

In addition, it is necessary to use at least 2 dumpsters, differentiating between organic and dry garbage.

Industrial dishwasher

Cleaning all the utensils used in everyday work can become a very laborious and time-consuming process. Therefore, industrial dishwashers emerge as great options to facilitate and speed up cleaning.

In addition to having a washing capacity far superior to manual work, the washers allow water savings, from an intelligent reuse system. Another advantage is the lower risk of damage to utensils, such as glasses and bowls, when compared to hand washing.

How to clean an electric fryer?

First of all, it is necessary to turn off the fryer and wait until the equipment cools down, in order to avoid accidents with shocks or burns.

To start cleaning the fryer, remove the frying basket and immerse it in a solution prepared with hot water and detergent, a substance with great cleaning power and fat emulsification. After about half an hour, check that the residue can be easily removed using a sponge.

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To facilitate the removal of these residues, you can use a spatula (preferably plastic) and paper towels.

Finally, to complete the cleaning, use solutions prepared with water and vinegar, in addition to water and bicarbonate, which remove the remaining residues.