How to Clean Restaurant Grill

How to Clean Restaurant Grill

Usually, the kitchen is out of bounds for customers. However, imagine if you were to peek into the cooking area of one of your favorite restaurants and discovered that the hygienic standards are not as high as you thought. Would you still be a regular customer no matter how sweet the food is, or would you begin to have doubts about the quality of all the meals you have ever eaten? For any restaurant owner, cleanliness is paramount not only to ensure you meet the standards but also to keep your customers. Here are a few tips on how to clean restaurant grills as well as its importance.

 

  •    Cleaning chromium grill surface grills are made from different materials, and each demands a different cleaning technique. They are either non-chromium or chromium, and one thing to remember is that this material requires a little more tender care. After use, get rid of food particles and other debris such as grease using a scraper, but never use a sharp object.

 

You can then mix mild soap and water and a clean washcloth to clean the surface thoroughly. Always remember never to use steel wool or pumice stone to scrub the surface. Once cleaned, use another clean wet cloth to wipe it again. You can then empty the waste compartment and polish the front.

 

  •    Cleaning non-chromium/stainless steel grill surfacesRemove excess food and grease by scraping it using a scraper. However, if it proves stubborn, then a griddle stone will work but ensure the surface is warm and wear heat resistant gloves. Also, scrub along the grain and not against to prevent ruining the surface. Once done, collect the debris into the waste drawer and empty it.

 

Use a clean cloth dipped in a mild griddle cleaner solution to clean the surface.  With another wet cloth, wipe to rinse the surface of all the detergent.

 

  •    How often do you need to clean the grill? No one wants to spend an entire day cleaning the equipment. Therefore, here is a tip to reduce the time spent. When food spills on the surfaces, wipe it immediately to prevent it from becoming a stubborn mess later. Still, no matter how careful you are, clean your grill at least once a day to avoid the accumulation of dirt, and empty the waste as regularly as possible.
  •    Importance of cleaning.    The strong flavor you fail to remove debris from the previous day’s cooking, then chances of the flavor transferring to the food you are coking toady are high. Consequently, the food will have an odd taste to it instead of its strong natural flavor.
  1.    Proper cookingAccumulated food particles on the grill surface can prevent heat from properly searing through the food to cook it. As a result, you end up with undercooked food.

iii.    Prevent contamination diet is the ideal place for harboring bacteria which contaminates the food leading to food poisoning.

 

  •    Wil excessive cleaning damage the grill? Sometimes, you can put off cleaning your grill for fear that that the more you scrub, the more you are reducing its lifespan. While to some extent it is true, you need to prevent rust from corroding your equipment by seasoning it regularly. Seasoning not only extends the grill’s lifespan by limiting rust and its effects. It also helps to create a naturally non-stick surface, thereby facilitating maintenance.

 

To season your grill, heat the surface to at least 350 degrees Fahrenheit and pour your preferred vegetable oil. You can use canola, grapeseed oil or whichever high heat vegetable cooking oil to cover the surface. Heat it for 5-10 minutes, turn off the grill and allow it to cool before wiping the oil off using a clean cloth.

 

5 Best Commercial Vacuums for Restaurants

Commercial Vacuum

When a customer enters your restaurant, you are entirely responsible for the first impression they get, which can either invite them in or chase them away. Amongst the components that help the customers form an opinion is the floor. A dirty floor creates a business-hurting negative impression while a sparkling clean floor is an invitation to customers. In light of the above, there is an urgent need for you to acquire the best product to clean your restaurant. The following are some of the best commercial vacuums for restaurants:

1. Oreck U2000RB-1 Commercial Vacuum

The Oreck U2000RB-1 is by far the best commercial vacuum you can currently get on the market. The vacuum has impressive features that make it stand out from the rest. First of all, it has an impressively high capacity in comparison with most of the other vacuums.

Furthermore, it comes with a large cord that ensures you can cover a lot of ground without the hustle of switching from one socket to another. The vacuum has very powerful brushes that can clean both bare and carpeted floors with ease. More impressive is the fact that it is very light and has a helping hand handle to make sure you don’t strain when moving it around as you clean. The Oreck U2000RB-1 is, however, not very suitable in cornered or constricted rooms.

2. Hoover C 1703900 Commercial Vacuum

Hoover C 1703900 is another commercial vacuum type that can provide your restaurant with excellent cleaning service. It also has a collection of impressive features. The Hoover C 1703900 comes with a flexible handle that one can angle into the position of their liking hence reaching under the furniture. Furthermore, this machine has adjustable brushes such that you can adjust them to the size that suits your cleaning surface. It also possesses a long and stretchable cord to cover a wide area while cleaning.

3. Hoover CH30000 PortaPower Commercial Vacuum

If you are looking for a multipurpose vacuum, well, the Hoover CH30000 PortaPower is a deal of a lifetime for you. This machine is very light in weight and comes with versatile components that enable it to work on multiple surfaces ranging from the ceiling, floors, and even the carpets. Furthermore, this vacuum is canister-styled hence has a reusable canister cloth bag to collect your dirt. However, in comparison to other types, the Hoover CH30000 PortaPower 33-foot cord is quite limiting for use in large rooms.

4. Oreck XL2100RHS Commercial Vacuum

Oreck does not cease to produce high-quality vacuums for their customers. The Oreck XL2100RHS is another killer arrow from their quiver. This vacuum has an upright placed bag that has a relatively high capacity. Furthermore, it also comes with a 35-foot cord that covers a lot of ground when you are cleaning. The Oreck XL2100RHS’s brushes are supplemented by secondary brushes that help to clean along the edges of the floor. The vacuum is also not bulky, allowing you to even carry it up the stairs. The Oreck XL2100RHS, however, comes with no attachments for any adjustments. As such, it might not work correctly on very thick carpets.

5. Hoover C2401 Commercial Vacuum

The Hoover C2401 is the lightest and most portable of all types of vacuums. It is put on like a backpack, and an individual carries it around cleaning. It comes with a collection of attachments that you can adjust accordingly to make it fit on you comfortably. Most notable, however, is its HEPA filters which trap any airborne escaping dust. The only shortcomings of this vacuum are the noise it produces while cleaning and of course, the burden of carrying around. In spite of its small weight, if carried for long, one is bound to get tired.

 

How to Clean Restaurant Dishwasher

Restaurant Dishwasher

It is essential to clean the restaurant dishwasher to optimize its washing abilities and ensure that it is in an excellent working condition. Cleaning it every month is recommended to ensure your kitchen appliance remains efficient and the dishes remain food-free. There are many solutions you can embrace to maintain a clean dishwasher.

Just because it’s a commercial dishwasher, remember that it will not clean itself during the dish-washing process. As you know, your shower doesn’t clean itself when being used. If the dishwasher’s jets and filters become clogged, it won’t have the ability to clean the dishes correctly. Here is how to clean a restaurant dishwasher:

Cleaning a restaurant dishwasher starts by taking steps to avoid food build-up. The steps to follow daily include:

Remove Food Residue

Before putting dishes into the dishwasher, make sure that you scrape, rinse and remove as much food residue as possible from them. Leaving unnecessary food residue on the dishes before inserting them into the dishwasher can lead in avoidable clogs in your filters and jets.

Use the Right Detergent

Always use the detergent your dishwasher manufacturer commends. When looking to lower business expenses, you will probably try cheaper alternatives. However, when it comes to buying dishwasher detergents, ensure that you use the one recommended by the manufacturer.

Also, you need to clean the dishwasher regularly as you will possibly use it every day. Here are the steps to ascertain that your dishwasher is clean at all times:

Wash the Inside Part

Clean the inside part of the dishwasher. Using the recommended detergent and cleaning cloth, give the inner part of the appliance a good rinse ensuring that all corners are thoroughly cleaned. By doing this, you will wash any food strains on the filter.

Drain the Dishwasher

Drain the dishwasher by emptying the tank. After cleaning the inner parts of the dishwasher, you need to empty the tank and allow it to dry. Leave it open for 10-15minutes to cool down.

Clean the Spray Nozzles

This is essential; the dishes will not be adequately cleaned if the spray nozzles are blocked as water will not be circulating correctly. Use white vinegar as a cleaning agent as it prevents hard water from building up on the nozzles.

Empty the Filter

Detach the filters, empty the food bits into the bin, and then clean it with a detergent and soft brush to scrub the food bits. Afterward, rinse the filters.

Clean the Rinse/Wash Arms and Jets

Using warm water, clean the rinse/wash arms and jets. This action is known to clear all water holes that have been blocked by food debris. When done, ensure that the removed and cleaned parts are replaced.

Top off Detergent

Ensure that there is sufficient detergent and rinse-aid. Also, it is essential to ensure that feeder tubes are running efficiently. This is known to ascertain that the dishwasher is ready for use during its next usage.

Air Out

This step involves leaving the dishwasher open to allow free air circulation and prevent any possibility of bacteria build-up.

Final Words

It is crucial to have a professional technician service the appliance yearly. Restaurant dishwashers are quite expensive, and repair and parts are costly. Lower the emergency risks breakdown by booking a yearly service. Like any machine, the dishwasher needs to be regularly maintained to run correctly.

Generally, technicians will remove scale from heating elements, clean the solenoid valve filter, and also check the washer’s operations.

Why Restaurant Owners Need Regular Restaurant Hood Vents Cleaning Service?

Restaurant Hood Vents

Why do restaurant owners need regular cleaning of hood vents?

 

If you fail to clean the cover regularly, it may cause a severe fire throughout the building. Therefore, it is better to hire a professional vacuum cleaner because they will make sure that the hood and other essential areas in your kitchen area clean and clean.

 

Causes of fat fires in the restaurant: Restaurants are full of potential fire hazards. This may be due to a malfunction of the electrical connection, an open flame, or hot cooking equipment. Then the fire can absorb any of the fuel sources, such as vegetable oils, chemical detergents, fat accumulation, and paper products.

 

  1. A) Cooking equipment: This is the leading cause of fires in restaurants. Kitchen equipment is responsible for 57% of fires.
  2. B) Heating equipment: Contributes to 10% of fires in restaurants.
  3. C) Electricity and lighting distribution equipment: It creates 7% of fires.
  4. D) Smoking: responsible for 7% of the fires in the restaurant.
  5. E) Arson: This contributes to 5% of the fires in the restaurant.

 

How often do you need to clean the cover?

 

It is essential that the entire kitchen in your restaurant be clean under NFPA 96. Many restaurant owners skip regular cleaning of cooktops. Commercial restaurant kitchens are usually busy. Thus, commercial kitchens require a minimum of monthly cleaning.

 

Why Bio Cleaning hood vents? The hood vents and the remaining ventilation system are usually made of stainless steel, and the grease collected over time can cause the fire to burn quickly, and the light from the fat can spread rapidly throughout the kitchen. In some cases, it is difficult to control. Cleaning the cooker hood vents depends on how often it is cleaned. If you clean the lid daily, it will be better for everyone, and you don’t need to clean the grease manually. You can use warm water and safe food for cleaning. However, if you cannot wipe the cover daily, oil becomes complicated and very difficult to remove.

 

How does cleaning the restaurant help the owners? It is essential that the owners and managers of the restaurant employ the best suction companies so that they examine all parts of the kitchen for vegetable oils and fats. Proper screening ensures functionality and consistency in the kitchen and most importantly, safety. Routine cleaning of the hood vents reduces the risk that kitchen equipment will cause a fire in your restaurant as well as reduce damage from uncontrolled fires. Provides up to 100% safety for your employees, customers, and kitchen.

 

Moreover, the service is documented with the images before / after. Thus, it is imperative to take preventive measures and schedule regular cleaning of the lid.

 

Owning and managing a restaurant is not as easy as you think. This complex industry can be useful and stressful. In some cases, it is dangerous if not handled properly. Maintenance-free kitchen exhaust systems pose a significant risk. Therefore, it is best to follow up and plan the hood vents cleaning services from experienced specialists until it is too late. They have undergone rigorous training and are well aware that deadly chemicals are necessary to fire codes to help you with your next health check. These certified professionals will give you the high cleaning standards you deserve.

How to clean restaurant kitchen

How to clean restaurant kitchen

A meal could be delectable but it contains little or no nourishing element. Certain foods like bitter gourd may not be tasty but it has vitamins. But a meal with a delightful taste and healthy nutrients may become a disaster in disguise if it is loaded with harmful bacteria and germs. Therefore, clean your kitchen well to make sure that the meal you serve is not only flavorful but it is also healthful.

The kitchen is often referred to as the heart of a restaurant because it is in the kitchen that the menu is prepared, cooked and plated. The kitchen houses the paraphernalia for bringing to life the meal listed on the menu. If by chance any undesirable element contaminates any meal due to unclean kitchen paraphernalia, the meal will likely endanger the health of the customer; thus, it is necessary that all parts and content of the kitchen should be meticulously and regularly cleaned.

Actually, a restaurant’s kitchen is simply a replication of different ordinary home kitchen models; the entire restaurant kitchen is composed of different home kitchens and you clean each kitchen the way you clean the model home kitchen. Typically, a complete restaurant kitchen consists of “stations”; the stations are operated by appropriate staff and contain specific equipment, tools, and fixtures. Depending on the nature of the restaurant, the following stations may exist:

1. SAUTÉ station- This is where the complicated meals are prepared. It is equipped with a number of multiple burner gas stoves, sauté pans and tongs, working table and food racks.
2. GRILL station- This is where the grilled foods are prepared. The grill could be a charcoal-fired or gas-fired.
3. FRY Station- This is where french fries, fried onion, and fried chicken are made. This station usually has a separate freezer, working table, and tools.
4. OTHER Stations-The “kitchen line” is where “expediters” relay food orders to cooks and hand over to the waitstaff the cooked orders. This station usually holds the central freezers and refrigerators and ice holders.

So, the cleaning team in a restaurant kitchen would have to deal with the following:

1. COOKING Equipment- Gas stoves, Gas-fired grills, charcoal-fired grills, ovens, heating devises.
2. COOLING equipment-Commercial refrigerators, walk-in coolers, freezers.
3. Dishwashing Area- series of built-in lavatories with faucets, dishwashing equipment.
4. Kitchen tools and utensils (pots, pans, knives, cutters, plates, spoons, glasses,etc.)
5. Miscellaneous- Commercial ventilation hood, fixtures, tables, floor mats.

Cleaning the restaurant kitchen is a continuing process. Cleaning of fixed areas such as floors, walls, ventilation hoods takes place right after closing hours in the evening till the resumption of services in the morning. Fixed areas are cleaned by using multi-purpose vacuum cleaners; because of the constant need for cleaning, mopping and drying various areas and equipment in the kitchen, a vacuum cleaner with disposable bags would be more convenient to use than vacuum cleaners with fixed bags.

The team of cleaners does the cleaning of cooking, heating and cooling equipment while checking the food supplies. Cleaners use non-toxic materials to clean the surfaces of equipment; non-toxic materials are also used in cleaning kitchen utensils. All utensils and equipment are supposed to be ready for use at the start of serving operations in the morning. This is achieved by fixing the schedule of the cleaning teams in a way that team members would take turns to provide service within the 24 hours of a day. Cleanliness in a restaurant kitchen is so important that owners also make sure cooks and cooking staff wear clean uniforms.

How to open a restaurant with no experience?

How to open a restaurant with no experience

There is a lot that goes into opening a restaurant. It may be a lifelong dream for a lot of people but knowing how to open a restaurant with no experience is a dating task. It’s not impossible but there is definitely a lot you need to know before starting the process.

Many people open a restaurant with no experience each year and succeed, but so many more fail. Thousands of restaurants close each year for a multitude of reasons and while anyone who starts a business knows that is a possibility, there are lots of precautions you can take to make sure you succeed.

Find a good location

If people don’t know you are open, they will not come. Spend time surveying the city or town you want to open up in and see where there’s a need for places to eat. If you open an Italian eatery on a block with two pizza places and a pasta joint, you will have to work extremely hard to stand out. The chance of success in a scenario like this is quite slim, especially if existing business are doing well.

Look for a neighborhood with a few restaurants. Scope out space and talk to people nearby to see what they might like to see. The answer may surprise you. If you are looking in an area with lots of business people, they may be looking for more places to grab breakfast and lunch or a good cup of coffee. A fancy dinner or brunch eatery may not do well in this area.

When looking at store fronts, make sure you know how much space you need for preparing, serving and storage. You don’t want to pay more rent or overheard if you don’t need it but you also don’t want to have to be cramped in your space.

Know who you are

Almost as important as location is a clear concept. A lot of restaurants fail when they don’t know what they are doing. Do you want to be a sit down, table serve restaurant? Do you want to be fast and casual?

Make sure this is clear and set in stone so customers aren’t confused. People who come into a restaurant and expect one thing but get another are unlikely to return. They’ll also mostly like spread the word about a bad experience making more potential lost customers. On the other hand though, if they get exactly what is expected they are likely to give a pleasant review and tell friends and family to come give you a shot.

As you are surveying locations, survey what other kinds of restaurants are in the neighborhood you settle on. You can try to be experimental and open something wild, but a good and safe rule, if you don’t have any experience, is to try something that is more likely to succeed based on what the location warrants.

You Know More than you Think

While you may be going into this with no restaurant experience, you probably have experience in other areas that can help you as your business starts.

Most jobs have transferrable skills from one area to another. There are lots of important things a restaurant owner needs to have besides the ability to cook and pay bills. You need accounting knowledge, people skills, meditation techniques, human resources skills and interview skills.

You’ll also need to be a good negotiator for many aspects of this process. From getting your loans to negotiating a good price on food from a vendor or asking an employee to take an extra shift.

All of these things are a part of making a business that runs smoothly with happy employees, customers and management.

While you will most likely want to hire a tax or money professional to help with finances and tax preparation, knowing some of the basics will be crucial. Having an idea of the amount of money coming in and out can help you know how things are going and if things need to be changed or if something is wrong.

Commitment is key

You can figure out how to open a restaurant with no experience but something you can’t fake is being present. Opening a restaurant is going to require an exponential amount of time on your part. You may set your business hours to be 11 a.m. to 7 p.m. but do not expect those to be the only hours you are working. Preparations need to be done ahead of time and clean up is done when those hours end.

Opening a business is a huge commitment and especially in the beginning, you will need to be reachable and ready to work at all times.

This is made easier if you are passionate about the business you choose to open. It’s very challenging to go to work in a place you aren’t passionate about. Even if every moment isn’t fun, if you are passionate and committed to your concept it makes those long hours much more manageable.

Conclusion

If running a restaurant has always been a dream of yours, know that it is possible. But it’s going to take hours of blood, sweat and tears to make it a success. It is more than just renting space and getting the keys, you need a well-researched concept and in a neighborhood that needs what you have to offer. This may be the most challenging part. But once you find a concept you believe in and find others to help you who feel the same way, success is more likely to come your way.

Lots of restaurants fail but mostly because they are mismanaged or they are opening in an area where they are not needed and no one comes. There is so much potential in having your own eatery and it can be an incredibly rewarding life.