Product Maintenance

Keg Cooler Maintenance

Beverage-Air BM23-B Black Vinyl Direct Draw Keg Cooler | 1 Keg Capacity

Don’t wait until your Keg Cooler breaks down to realize that you are not properly maintaining this expensive equipment. Like everything in your commercial kitchen, well-maintained equipment will outlast those that have been neglected, saving you money in the long and short run.

Cleaning Bar System… Clean draught dispensers every 2 weeks using cleaners provided by your beer provider and follow their cleaning instructions. A poorly cleaned bar system can lead to a less satisfying draft taste and look.

Cleaning Condenser Coil… Since condensers accumulate dirt, they need to be cleaned every 30 days or your warranty will become void. Use a soft brush or vcume the condenser with a Shop-Vac or pressurized air to remove dirt, grease, and lint. To avoid injury eye protection is recommended.

Prevent Rust on Stainless Steel Units… Never use abrasive pads, hydrochloric acid or chlorinated cleaners to clean stainless steel components. Many manufacturers recommend that you use soap, ammonia, or any good commercial detergent to remove grease, oil, and routine cleaning.  Clean along polish lines using a plastic scouring pad or soft cloth. Always rinse and allow to air dry so that oxygen to maintain the passivity film.

Clean Door Gaskets… Ensure a proper sealing when you close the Keg Coolers door to prevent spoiling. Wipe door gaskets daily and remove any debris or spills.

Clean Faucet…. This should be done weekly. Remove the faucet from the shank and clean with hot water and detergent. Rinse and reinstall.

Purge Tap Lines…  To prevent beer from backing up into hose and regulator, purge the CO2 line before tapping a new barrel. To do this, quickly open and close the regulator outlet valve to allow a surge of gas to travel through the line and tap.

Make sure to leave us a Product Review on Keg Coolers for a chance to win a FREE case of Beer Mugs! Just leave a review- no purchase necessary.  Click here to leave a review- I Want to Win a Case of Beer Mugs!

Immersion Blender Maintenance Tips

It is vital that you properly clean and maintain each piece of equipment and supply in your restaurants kitchen on a regular basis and immersion blenders are no different. A dirty immersion blender can prevent the blade from properly blending as well as contaminate your food. Here are a few simple steps to care for your immersion blender to ensure its prime performance during every use.

Clean It…. After each use thoroughly clean the motor body and blending shaft with a mild detergent. Wash with hot water and rinse with warm water for optimal cleaning. Thoroughly clean interior and exterior stainless steel components to dislodge any and all food residue.

  • On Waring blenders, clean and sanitize the plastic motor housing before initial use and after each use. Furthermore, many Waring Immersion Blenders have completely sealed stainless steel shafts that make them dishwasher safe. (Please check the Instruction Manual)

Unplug It….To eliminate the risk of electrical shock, unplug the appliance before you clean it. When you are done using your Immersion Blender make sure to unplug it and store it somewhere safe and clean.

Do Not… Do not immerse the motor body of the immersion blender in water.

How to Maintain Your Knives

A good Cutlery Set is expensive, but proper maintenance will help extend their life. Follow these simple steps.

Cleaning… Wash and immediately dry Knives after each use to avoid lime scale and water spots using only  soap (other cleaners can ruin your knives) and a cotton cloth is best for drying. Stainless Steel Knives are not dishwasher safe and Wooden Handled Knives should not be soaked in water.

Avoid Rusting…. Rust is unsightly and can deteriorate the performance of your cutlery. To banish rust, clean with a steel wool scouring pad. To protect against rust, coat the blade and handle with oil, soak for a couple of minutes, then dry with a clean paper towel until it feels smooth, but not oily. An extra tip: Do not drip dry- wipe dry with a cotton cloth immediately after washing.

14″ Sharpening Steel

Sharpening…. Dull blades can be a hazard so periodically sharpen your blade for best use. There are several different ways to sharpen your knives depending on the material and your preference. Using a Sharpening Stone, Electric Knife Sharpener, Razor Strop, Sharpening Steel, or a Wired Wheel are just a few ways.

Storing… Improperly stored knives can not only ruin you knife, but it can also be dangerous to you and your staff. Never loosely store knives in a

Thunder Group Stainless Steel Knife Rack

Forschner 4 Prong Clamshell Cutlery Display

drawer. There are several options to safely store them when not in use. Use a magnetic wall rack, Knife Block (countertop, wall-mounted, or under-cabinet), or in a separate Drawer Tray.

Use It Properly…. Knives are made for cutting and slicing. While tempting to do so, never use a knife as a chisel, hammer, pry bar or screwdriver to avoid damaging the blade and injuring yourself.

Commercial Cookware Maintenance

Properly maintained Cookware will last even the most experienced chefs for several years. So it is important that you keep your pots and pans well maintained to last through the rigors of a restaurant kitchen. Dirty, scratched, dinged, and warped cookware are not only a danger to you and your staff, but also to your customers. Follow these simple steps to properly care for them.

Inspect! Loose pot and pan handles can be dangerous in the kitchen. Check the hardware regularly and if they are loose, tighten them immediately.

Clean It! Of course it’s necessary to clean your cookware throughout the day. When doing so never use any abrasive products as it will ruin the non-stick surfaces. When your cookware is cool, clean with warm water and soap to avoid warping. Baked on stains can be easily removed by pouring boiling water directly on it. Dry immediately. Properly cleaning cookware is dependent on its material.

  • Aluminum: Wash with warm water and mild soap. Citruses and tomatoes can stain aluminum pans so avoid cooking with these ingredients with aluminum if possible. Using wood or plastic utensils will also avoid scratches.
  • Anodized: Wash with warm water and a mild soap to prevent damage. If food becomes stuck on or there are burnt areas on your pot or pan, place the cookware in a solution of hot water and vinegar to loosen.
  • Cast Iron: Like aluminum and anodized cookware, cast iron cookware is also hand wash only. To prevent rusting, avoid soaking. For optimal performance, season Cast Iron Cookware before first use and after each use and cleaning.
  • Stainless Steel: Stainless steel is among the easiest to clean cookware out there. They are dishwasher safe and the material makes it easy to identify .

Don’t Stack! Stacking causes scratches, so avoid if possible. Remember, you can hang them on a wall!

 

 Scroll to top