Kitchen & Catering equipment

Why Kitchen Equipment Maintenance is Important

Kitchens are full of equipment with different functions, and there are some of them that you should make sure to have on your kitchen drawer at all costs. There is different essential equipment that you have to use on daily basis in cooking.  A kitchen knife, a cutting board and a skillet are just a few of the must-have equipment in the kitchen.

Chef’s Knife

If you’ve only ever used a cheap chef’s knife for your cooking needs, switching to a high quality knife will be a night and day difference. Seriously, when we upgraded to a high quality chef’s knife we couldn’t believe how much sharper, heavier, and easier it was to cut and chop with the quality knife.

Cutting Board

One of the most basic tools you need in your kitchen is a good cutting board. You’ll be using it every time you cook (just like your chef’s knife) so it’s important to choose one that’s durable and well designed.

Stainless Steel Skillet

The Cuisineart Multiclad Pro stainless steel skillet is our recommended stainless steel skillet. A stainless steel skillet will likely be the workhorse of your kitchen. You will be using this cookware for frying, searing, sautéing, and browning, among other functions. For this reason, it’s important to pick a high quality stainless steel skillet that you can use for a lifetime.

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Just like the kitchen equipment, catering equipment need proper care and maintenance to keep them serving you for long. There are some measures you need to take to make sure that your equipment is in working condition. This gives them longer life and you the value for your money.

Clean all catering equipment daily.

Daily cleaning is perhaps the most important maintenance tip for catering and refrigeration equipment. Daily cleaning prevents dirt, grime and food scraps from building up and causing damage to the machine’s components. Having clean catering equipment is something environmental health officers look for too.

Regularly inspect your catering equipment.

Any time you perform a thorough cleaning on your catering equipment, inspect any moving parts, electrical, water and gas connections and other components for wear, tear and leaks. Catching and correcting small maintenance issues early (like a water leak caused by a loose hose fitting) can save you from more expensive repairs in the future. You can even set up a service contract with a local service agent and have them inspect your equipment.

Properly care for stainless steel.

Catering equipment and refrigeration is manufactured primarily out of stainless steel. Despite its name, stainless steel can become stained, tarnished or corroded if not properly cared for, so be sure to use mild detergents, soft cloths and wash with the grain when cleaning your food service equipment.

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Some equipment in your kitchen is not as safe as it seems. Some are way too dangerous and need proper and careful handling when working with them or washing them. Consider watching out for any risky equipment you are dealing with for the sake of your own safety and that of others as well. Here are some ways you can avoid injuries when handling kitchen or catering equipment.

One of the first steps to steering clear of hurting yourself or others with one of these tools is to learn how to use them correctly. Read the manual carefully to make sure you are using it as intended by the manufacturer. For electronic devices, make sure that when cleaning or putting your fingers near the blades that the tools are unplugged and turned off.

 Another tip is to work slowly and not to rush. Dinner will be on the table soon enough — and better to protect yourself and others first. Another thing to keep in mind is where you put dirty knives and blades. Don’t put them in a sink full of soapy and cloudy water.

Chances are that you will cut yourself reaching down into the water. Instead, leave them on the counter in a designated area. This way, you can find them easily (without any cuts) when it is time to clean. Keep some of these basic tips in mind to avoid injuring yourself or others in the kitchen.

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