Safety tips for your commercial kitchen

Does your company have a hard time attracting and retaining high-quality workers? As a result, there are many others like you out there! Labor issues have hampered the food service industry.

The last thing you want to do is scare away potential employees from working in your commercial kitchen. If your staff sees your kitchen as a potential disaster, that could happen.

Is Working in the Kitchen Scary?

Intense heat, heated liquids, high shelves, open flames, cramped quarters, and a fast-paced environment are all part of the cooking experience. Your commercial kitchen sounds precisely like this. It takes a lot of effort to make a kitchen packed with these hazards safer. Here are some safety measures you can put in place to make sure your commercial food service business is a safe place to work:

Proper attire is required

You don’t need kitchen uniforms, but baggy pants are not an option! As much skin as possible should be covered by clothing. Shoes with non-slip soles and a closed-toe design are essential.

Develop practical communication skills among your staff

Your workers in a crowded kitchen can collide if they don’t communicate well. A simple ‘behind’ can frequently be enough to keep a car from colliding. When one or both employees carry a knife or a pot of boiling soup, the dangers of a collision increase significantly.

Non-slip mats should be provided

Because they move so quickly, construction workers risk tripping and falling on a slick or damp floor. Slip-resistant mats should be installed in all high-traffic areas to help workers stay safe. Trips, slips, and falls were the cause of death for 849 workers in 2016, according to the Bureau of Labor Statistics.

Protect the equipment by installing safety shields

If you’re rushing around, it’s easy to forget basic safety precautions. A long-term injury can be avoided with the use of equipment guards.

Make sure there’s enough airflow

An overly hot and smoky kitchen can rapidly lead to discomfort and even injury. Having a worker collapse on the flat top due to heat exhaustion is the last thing you need. Chronic respiratory issues might be exacerbated by inhaling smokey air all day.

Make an effort to understand the issues of your workers

After all, they’re the ones most likely to discover any threats that may be lurking. Waiting for someone to get injured because of a shelf crack is a bad idea. Fix it now. To keep your employees safe, encourage them to report any hazards, and you’ll also raise morale and offer them a reason to stay with your company.

Make quick work of wiping up liquid spills and shattered glass

All spills should be cleaned up immediately, wet areas should have visible warning signs, and employees should be aware of the need to exercise caution when a spill or breaking has occurred. The only way to deal with shattered glass or dinnerware is to use a broom and a dustpan. By no means should this be done by hand!

Protect yourself from cuts and burns by following these guidelines

Cut-resistant gloves and non-slip cutting boards should be available, as should sharp blades, and cutting procedures should be taught to personnel. Replace worn-out or damaged oven mitts or potholders with fresh ones.

Stay away from any potential dangers that could be electrical

Electrical cords should be checked frequently for symptoms of wear and tear. As soon as you spot one, put the appliance out of commission until a new cord has been installed. Also, keep electrical appliances and cords away from liquids, and keep cords out of the way.

Maintain a regular schedule of fire drills

The kitchen is the most typical place where a fire begins, whether in a home or a business. In the event of a fire, you want your employees to be confident in their fire safety knowledge. You may help your local fire prevention officer achieve that confidence by scheduling a paid training day. Regular fire drills are an excellent way to reinforce what they learned during training.

Your commercial kitchen’s gas appliances should be inspected

Gas equipment that doesn’t work correctly or is outdated has caused several mishaps in commercial kitchens, including explosions and dangerous gas leaks.

Gas certificates, which cost between £30 and £150, can be obtained from a licensed Gas Safe Engineer who performs a safety check on your appliance every year. This suggestion puts the safety of your clients and your employees at the top of the priority list.

Workers are more inclined to join and stay on your team if they know you are doing everything you can to keep them safe. Morale is boosted by a caring kitchen manager and a well-maintained kitchen, which lowers the risk of injury. Everyone wins in that situation!

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.

Things to Consider When Buying A Popcorn Machine

Whether you wish to start a popcorn kiosk or just need a popcorn machine for your house, you need to consider several things and take time out before buying it. Above all, you need to research a product before you buy it. Studying any product, you don’t know the basics about can be challenging. Well, you don’t need to stress. Here are some things you need to consider while buying a popcorn machine.

Popcorn has become one of the most prominent snacks, especially in the theatre, and you can easily find popcorn anywhere these days because it is also a healthy snack. The majority of the people like that best, so investing in a popcorn machine is worth it. 

Things you need to consider when buying a popcorn machine are as follows

Cost

The cost will surely be the ruling factor when choosing a popcorn maker if you are looking for a home-use machine. On the flip side, if you’re planning to start a commercial business and looking for a commercial popcorn machine, the cost should not concern you. One of the essential things that you need to consider in the back of your mind is that price does not guarantee the best quality. Just because a machine is expensive doesn’t mean that it is excellent and vice versa. Hence, if possible, you always need to keep in mind the mid-range, and you must be satisfied.

Capacity

Of course, this factor plays a crucial role if you wish to make popcorn professionally. If that’s the case, then capacity should be your first concern. The capacity of your popcorn maker will have a significant impact on your business. You shouldn’t invest in a massive device if you are planning to start a small business from scratch. On the flip side, if you own a movie theatre, you probably need one of the giant machines you can find out so that you don’t run out of popcorn stock when the demand is high.

Cooking Time

Experts assume that you want a machine as efficient as possible if you are buying a professional popcorn-making machine. If that’s the case, you will look for a cooking machine with minimum cook times first stop, but even if you are looking for a standard kitchen appliance that can make the quickest movie snack, then cook time matters the most. A machine will cook the popcorn for an average of between 2 to 5 minutes. Some might even quickly cook the popcorn but not by a lot.

Easy To Use

A popcorn-making machine won’t come with a challenging dashboard that you need a course to learn how to operate it to be fair, but again you need to ensure that you have the most seamless experience possible. If feasible, you should go for something simple like microwave popcorn making, and believe the experts; these are some of the most seamless machines you can ever find to make popcorn.

Storing Features

The last thing you would ever want us to eat burnt chocolate like popcorn or just end up eating the kernels. You can avoid this and prevent the problem of over and under-cooking your popcorn by going for a machine with an inbuilt starring feature. It will allow a foreign, eventually cooked batch of popcorn that you will surely enjoy.

Easy and Minimum Maintenance

The commercial popcorn machines will surely be more challenging to use and maintain than home appliances, but again you shouldn’t have to struggle to keep the machine clean. Above all, you should look for a machine that easily accesses all the major parts that need regular maintenance and cleaning.

How to Maintain Commercial Kitchen Equipment?

You need to develop a handy list that outlines how to keep your restaurant kitchen spic and span to help maintain a hygienic commercial kitchen. Some jobs must be done several times a day, while others need to be done only once a week or month. For food safety, you must clean your commercial kitchen regularly, and it will also help you reduce food waste and also minimize the overall menu cost. If you are running a commercial kitchen, you are on the right page as you can get all the details about keeping your commercial kitchen equipment clean.

Your cooking equipment is ideally one of the essential things inside the restaurant. However, one unexpected breakdown can ruin a busy dinner service, or even worse, a kitchen fire could put you out of service for even a few weeks or days. You can keep your equipment clean by following these points.

Vent Hood And Duct Cleaning

The vent hood and duct must be cleaned by a qualified contractor once and at least every six months to remove the grease built up from grease-laden vapours. Experts must do the service. If you use the kitchen more roughly, then you should perform the service more frequently, but at a minimum, you should practice it once every six months. Between the service dates, you can ask your staff to wipe down the visible parts of the hood to keep it clean and ensure that it is clean on the outside.

Grease Filter Cleaning

The grease filters generally collect Greece as the Greece-laden papers flow up in the hood minimizing the amount of Grease that travels into the doctor directly. We say that grease filters must be cleaned regularly, which is great in improving the amount of time between the duct cleaning. One of the most common grease filter cleaning intervals is once a week, but they need to be done more often if you are involved in heavy grease cooking. Some restaurants also clean the filters nightly, which is a fantastic way to reduce the fire risk.

Automatic Extinguishing Service

The system is commonly known as the ANSUL system. It should be performed by a qualified expert at least once in 6 months. The industry experts say that the service interval should be at least every six months to ensure that all the elements are ready to work instantly if the fire breaks, unfortunately.

Deep Fat Fryer Inspection

One of the most significant fire hazards in several commercial kitchens is the deep fat fryer. The deep fat fryer must be cleaned and maintained as per the recommendations given by the manufacturer, which includes routine cleaning of the interior cabinet by the staff. In addition, the fryer must be inspected by a qualified commercial expert at least once a year after the friar unit has been in service for five years. The expert will inspect different inaccessible items and might be potential for untrained staff.

Floor Maintenance

Several people think that the kitchens floor is not a part of their equipment, but it is ideally the equipment that gets more regular use than any other equipment in the kitchen. If you fail to take care of the floor, it might lead to slips and falls, bringing your kitchen productivity to a halt and leaving you short-staffed. Eventually, it will cut your bottom line. The floors must be cleaned regularly with a quality cleaner designed especially for the custom kitchen floors. You should also ensure that you scrub the floors regularly with a deck brush as a part of the daily floor cleaning routine. The rubber mats and nonslip kitchen shoes can also help in improving the traction.

How Does Commercial Refrigeration Work?

You cannot afford any downtime for your commercial refrigeration system if you manage a restaurant bar or a grocery store. Walk-in coolers or freezers include several moving parts in science and maintenance. 

Things to Know About Commercial Refrigeration

Commercial refrigeration equipment refers to some cold storage equipment used in commercial settings. For example, the reach-in refrigerators and freezers water are found in supermarkets, especially food stores and convenience stores. The walk-in refrigerators found in restaurants and cafeterias can also be commercial refrigeration equipment. The refrigeration advent has allowed businesses and homeowners to store food and beverages for a long time without spoilage. Commercial refrigeration keeps foods and meal ingredients cold by removing heat for safety.

The Working of Commercial Refrigeration

The Cooling Processes

The second law of thermodynamics is the principle that is used in all refrigeration. The regulation states that heat is likely to travel from the warmer object to the colder one when two objects of various temperatures come close together. This commercial refrigeration system uses refrigerant solutions to transfer heat from the food inside the refrigeration unit storage area to the refrigerant. The refrigerant solutions go by the physical principal of the gases school as they expand and heat up as they compress. 

Through the refrigerant system, while cycling, the refrigerant is sent through a series of pressure changes to improve efficiency and speed. It would also remove heat from the refrigerated space to keep it cold.

The Refrigerant

Refrigerant plays a crucial role in the success of modern commercial refrigerant systems. Freon was one of the most commonly used refrigerants in refrigerators and air conditioning units. Still, it was found to damage the ozone layer of the earth, leading to an increase in solar radiation that reaches the planet’s surface and changes in the global climate.

Storing Food And Beverages

Freezers play a crucial role in the food business. You could jeopardize your entire company if your refrigerating system does not work ultimately—a commercial refrigeration presence upgrade challenge to the technician’s owners and installers who deal with the same. In addition, you might need a new industrial freezer installation like parts networks cost and other things. A commercial refrigeration system generally works using a circuit that has an absorption system or vapor compressor to cool or dry the air. The general refrigeration principle expands as a liquid into the gas and gets read from the local area. A commercial refrigeration compressor is one of the simple refrigeration cycle elements.

Tips for maintaining commercial refrigeration equipment

Finding the perfect refrigerator and freezer maintenance is essential to prolong the life span of the equipment.

Maintain The Door Seal

One of the significant parts of your regular maintenance checklist must be checking the door seals. They generally form the seal that keeps cool air in and warm air out, so they are indeed one of the crucial elements. You should check them at least once a month.

Keep The Freezer Stocked Well:

The refrigeration appliances are full to work correctly, from residential freezers to commercial walk-in coolers. They must have a thermal mass which means having enough frozen inside to maintain a perfect temperature. The opening might be impacted if the freezer is empty. The simple trick here is to cut down on the commercial cooler repair.

It is impacted by opening more than a full one if a freezer is empty. It would be challenging to keep the commercial unit full for different reasons.

Furthermore, you need to verify your Thermos state regularly. One of the significant reasons for walk-in cooler maintenance is undoubtedly a broken thermostat. Therefore, you should check the thermostat regularly.