Imagine that you are eating a meal that has been prepared on dirty trays, a dirty countertop, the ingredients of which have been sliced with an unwashed knife. It disgusts us and is very unsanitary. Imagine a restaurant where the quantity does not match the quality and therefore the order. We would not want to eat like that. Therefore, each chef should take care of a perfect order and sterile conditions in the kitchen.
GP | Catering kitchen - Clean equipment, countertops and good hygiene
Gastronomy is a place where dozens or even hundreds of meals are prepared every day. Most of the equipment and furniture in the catering kitchen is made of stainless steel and materials that are easy to clean and disinfect. Proper disinfection and cleaning of furniture and countertops in the case of stainless steel and properly resinated conglomerates do not require the use of a large amount of chemicals, which is important in the case of maintaining cleanliness.
A gastronomic kitchen, that is a kitchen that was designed and made with professional gastronomy in mind, is significantly different from home cooking. Most of the equipment is equipment that is simple to make, but also functionality and greater possibilities in terms of preparing meals and the number of meals that can be prepared simultaneously.
GP | Gastronomy cuisine - Chemistry in gastronomy is not everything
At the disposal of restaurateurs, chefs in the kitchen and employees of gastronomic establishments, manufacturers have given hundreds of products that are perfect for cleaning any dirt, and are also intended for disinfection. However, the chemistry itself is not enough to make the gastronomic kitchen and all equipment in the kitchen hygienic, clean and kept clean for a long time, it is necessary to:
- keeping them clean for a long time,
- regular maintenance of equipment and thorough washing,
- disinfection with chemicals,
- consistency in action.
It is worth paying attention to the last point, which is consistency. & ldquo; Landing & rdquo; the kitchen is associated with its increasing pollution. Removing dried oil, grease or other dirt at some point becomes simply impossible and it is necessary to take radical measures. Yes, proper chemicals, cleaning agents and disinfectants are necessary, but the most important thing is that the person responsible for cleanliness should simply follow them.
GP | Gastronomy kitchen - Materials for the easiest way to keep the kitchen clean
There is a reason why professional equipment for professional gastronomy is usually made of stainless steel. It is hygienic and easy to keep clean. Stainless steel, commonly used also natural stone, which is properly resinated, guarantees an easy-to-clean surface.
Glass and aluminum are also easy to clean, so not only the equipment, but also pots and dishes are made of steel, glass or stone. Granite pans, on which you can easily keep the surface clean, are very popular.
Every professional kitchen gastronomic should have not only kitchen appliances and accessories and equipment that are functional, but also those that can be easily keep it clean.
