Monthly Archives: May 2015

The majority of commercial kitchen equipment is manufactured using stainless steel. The durability of this material makes it perfect for the heavy use that it must endure on a daily basis. It is easy to clean and can be purchased to be resistant to bacteria, making it especially suited to work tops and prep tables. Stainless steel gives an attractive and uniform appearance to any kitchen regardless of size and layout. Without the proper maintenance and cleaning this chromium layer will be compromised and therefore will be rendered useless. By understanding the correct ways to care for your stainless steel units and implementing strict and regular cleaning schedules for your kitchen you can guarantee that you will get the most out of your equipment.

Most restaurant ingredients can be safely and easily stored whether in a refrigerator, freezer or dry store room. Obviously extra precautions must be taken with certain items such as meats and seafood. Correct storage procedures must be observed not only to ensure the quality and taste of the item is exquisite but also to guarantee that the customer’s health and safety is guarded. It is vital that seafood is kept fresh as it will quickly go off if not stored in the optimum conditions. Whenever possible fish should be used on the day of purchase and should not even see the interior of a storage bay. Obviously this is not always possible and if this is the case in your restaurant kitchen there are some tips to follow to ensure that your seafood is kept in tip top condition.