8 Effective Measures to Make Your Kitchen A Cooler

Imagine a busy day in your restaurant. Clients are coming back-to-back and ordering all the delicious dishes and your chef is cooking them in front of that burning pan. A client likes your dish so much that he wants to offer a special trip to the chef and hence he asks you to call the chef. Now you don’t want your chef to meet your client in wet attire that is stinking and full of sweat, do you?

 That’s why kitchen cooling is essential. Kitchens for the hottest places in the entire restaurant. Especially in summer, we can’t even imagine a minute without an air-conditioner. But then think of those chefs standing in front of those frying pans day in and day out. This is why you need to take certain measures to cool down your kitchen and keep your chefs satisfied and efficient in their work.

Eight effective measures to keep your kitchen cool

It is crucial to keep the kitchen cool, especially in the burning summers, to ensure the safety and efficiency of the chefs. So, here are eight effective measures that you can take to keep your kitchen cool and the productivity of your restaurant high.

1. Have less light in the kitchen

 Having a lot of light sources is one of the contributing reasons for unnecessary heat in the kitchen. If you have many light devices in your restaurant kitchen, you will feel a lot of heat. However, reducing your light sources and having only one light source can decrease the heat you experience.

 2.Air Circulation

 If you want to make your kitchen cooler, a certain amount of air circulation is strongly needed. The logic behind this is simple; having more air circulation will replace the hot air inside the kitchen with fresher air. Consequently, you will experience the kitchen temperature drops, making the place cooler.

Another key crucial point to keep in mind is that never place an obstruction in front of your kitchen windows because it will stop the fresh air from coming inside. Keeping the windows free from obstacles will ensure proper cross ventilation and enable cooler air to come inside and hence maintain a constant cycle. Ultimately make, the place will get slightly cooler.

3.Install exhaust fans in your kitchen

 It is critical to throw the hot day out of the room into the atmosphere. This job is done efficiently by the exhaust fans. If you place exhaust fans above grills, stop once they ensure that the hot air does not stay inside the room. Due to this, the heat inside the room will decrease, resulting in the place getting cooler.

 4.Make sure you have auxiliary fans

 Unfortunately, many restaurant kitchens don’t have a fan. However, it is crucial to have a fan in the kitchen because it can systematically increase the ventilation and allow the hot air to get pushed out of the room. Another benefit of fans is that they help reduce the heat by circulating the air inside the kitchen. So, they help keep the place reasonably cool by decreasing the intensity of heat that the chefs feel. That’s why you must have a fan inside your restaurant kitchen.

 5. Hydration

Proper hydration is also very important to ensure that your chefs don’t faint in the hot summers. Having a water cooler or loves your chefs and waiters to stay hydrated and energized, which in turn gives you an effective performance from their side. Cooling the heat inside the bodies of your staff is equally important as cooling the external heat.

 Hence, ensure that you have a water cooler or an electric dispenser to keep your staff cool and productive amid the burning heat of the kitchen.

 6. Air Conditioning or HVAC

 No matter how many times you drink water or how many exhaust fans you have but nothing can take the place of an air conditioner or HVAC system. An air conditioner in the kitchen can instantly cool the room and decrease the heat inside it. An HVAC will also allow the chefs to keep food at an optimal temperature for a long time. Moreover, it also helps to control the dust and the quality of the air inside the kitchen. Hence installing an HVAC is an optimal option if you want to make your kitchen a cooler place.

 7. Shade your windows

While sunlight is healthy, in Summers, it’s terrible to bear the heat of the sun, especially in a place like a restaurant kitchen. The solution that will help to prevent sunlight from entering the kitchen windows is to get your windows added with a dark color.

 You can also install curtains or shutters as alternatives to shading. This is a prominent measure you need to take if you consider keeping the kitchen cool.

 8. Open windows in the morning & at night

This is a cliche, but many people ignore it completely. It is equally important to open your windows in the mornings and the evenings when the temperature of the atmosphere drops. This lets the fresh air get inside the room and hence decreases the heat and temperature and elevates the mood of your employees at the same time. 

In a nutshell, cooling your kitchen is prominent to ensure that your chefs stay happy, healthy, and productive. Have fewer light devices inside the kitchen, and get your windows shaded or install curtains to prevent sunlight from getting inside your kitchen. Install an auxiliary fan in the kitchen if you don’t have and also make sure that you allow cool and fresh natural air to enter the room in the mornings and evenings. Lastly, ensure proper air circulation inside the room, get an HVAC installed if possible and ensure that your chefs and waiter stay hydrated throughout the day. If you take some or all of these eight measures, you will make your kitchen and chefs cooler.

How to Clean Your Commercial Ice Cream Freezer

With Summer just around the corner, our ice cream freezers are getting more popular, but how do you keep yours in top condition when you receive it? It would help if you cleaned your freezer at least once a month as general maintenance advice. Here are a few things to keep in mind while you tend yours!

Check the inventory

Every restaurant owner understands that some dishes sell more than others, resulting in slower-moving or surplus inventory in their freezers. Although frozen, this does not guarantee they can remain there indefinitely.

Cleaning your business freezer begins by inspecting its leftover stock. Despite your most significant efforts, certain things will go past their sell-by dates despite your best efforts. Remove and destroy these expired objects to avoid mold, bacteria growth, and unpleasant odors. You don’t want to risk ruining a restaurant-quality dish by placing them behind other jars and tubs.

A decent rule of thumb when you doubt whether something has gone wrong, a proper rule of thumb: If it hasn’t been used for some time or is unlikely to be for the next few meals, throw it out. It’s not worth the danger of infecting customers with food sickness.

Unplug the freezer

When a commercial freezer must be cleaned, it must be turned off completely. Unplug the appliance before cleaning it to avoid electric shock and higher energy consumption from the door openings and closings.

Empty all of the shelves

You can now go ahead and remove the remaining products and place them in their proper containers after the expired items have been disposed of. To keep frozen foods fresh, they must be stored in coolers with adequate ice. The shelves and compartments will be unevenly cleaned if you leave anything inside and just put boxes aside. 

Wipe off the inside

The innards of a commercial freezer must be cleaned entirely before the process is complete. Start with the essentials to ensure a safe and wholly cleaned freezer. Remove difficult stains off the paneling and shelves by scrubbing them with a sponge dipped in warm, soapy water. Microfibre cloths, which are highly absorbent, can also be used for a thorough cleaning.

Even if you haven’t cleaned in a while or your kitchen is in disarray, you will eventually have to deal with tough stains and filth that has adhered to tiny spaces. Using a toothbrush with firm but pliable bristles is the best way to get rid of them. The door gaskets should be cleaned and checked for cracks and stiffening to ensure a tight seal. Clean the inside of the freezer with a hose after you’ve finished.

Use a food-safe sanitizer to disinfect

Because of the continual opening and closing of the doors and digging through the inventory, commercial freezers are a breeding ground for bacteria. Disinfecting these frequently touched surfaces with soap and water alone will not do the trick.

Disinfect shelves, compartments, interior, external paneling, and handles with a food-safe sanitizer. Using a food-safe sanitizer reduces the chance of food contamination and chemical exposure while also disinfecting the area thoroughly for long-term food storage.

Clean the condenser and coils using a vacuum

In addition to the shelves and compartments, which are frequently in contact with food, cleaning a commercial freezer entails more extensive work. The coils need to be thoroughly cleaned to remove the dust and debris clogging the air intake. In the long run, clogged condensers and coils will need more energy to keep the freezer cool, resulting in higher electricity bills.

Remove the grill that covers the condenser unit and coils, then brush the coils and fan to remove any dirt and debris that may have accumulated over time. Before reinstalling the grill, vacuum the work area thoroughly to prevent the spread of dust. As part of your regular freezer maintenance, have a specialist clear the drain lines.

Wash the area beneath and above the refrigerator

Keeping the environment around a business freezer clean is just as important as cleaning the freezer itself. To prevent buildup, the floors and walls should be mopped periodically, as well as the top and bottom of the unit.

How to care for your commercial freezer

It’s time to organize the shelves

Raw seafood should be placed on the first shelf, followed by pre-cooked and ready-to-eat meals. Store ground meat and fish on the fourth shelf and poultry on the bottom shelf. This sequence prevents the spread of microorganisms and leaking juices.

Maintain a record of what’s in use

To save waste and ensure that things are used in the order in which they were opened, be sure to label any opened items. Use color-coded bins to distinguish between products and reduce the number of times containers have to be opened and closed.

Take a temperature reading

Self-regulating thermostats in commercial freezers ensure that frozen meals are kept at the proper temperature. Teach employees to check the freezer’s temperature regularly to ensure it stays at the correct level.

Most ice cream freezers may be cleaned once a month unless there are a lot of spills or an extended power outage. However, it’s best to follow the manufacturer’s guidelines, as they can differ from model to model.