Simple Tips for Cleaning Pans in Your Commercial Kitchen
Last updated on May 17th, 2024 at 09:59 am
From cafeterias to concession stands, and restaurants to food trucks, cookware care is an absolute necessity in any foodservice location.
Burkett is an excellent resource when talking about cleaning and maintaining commercial equipment because we clean and restore restaurant equipment daily. Our workers know the importance of keeping equipment clean so that it can perform at the highest quality every time.
When looking at how to clean commercial cookware, here are a few simple tips you can implement right away.
Use the Best Type of Cleaning Tools for Your Cookware
Whether you are cleaning fry and sauce pans, sauce and stock pots, or specialty cookware, a great place to start is to use the right tools. Using the appropriate tools to clean pots and pans will save time and make cleaning easier, as well as maximize the life of your cookware.
Abrasives and non-abrasives are the two main types of tools that are utilized to clean kitchen cookware.
- Scrub pads, hard brushes, steel coil sponges, and scrapers are examples of abrasive cleaning equipment.
- Cloths, sponges, and soft brushes are examples of non-abrasive cleaning equipment.
When to Clean Commercial Pots and Pans
The ideal time for cleaning pots and pans is while they are still warm. Start by deglazing the pan with hot water to loosen up and removed grease or burned-on food.
It is very important to use hot water with hot or warm cookware, otherwise thermal shock can cause warping to your cookware. Thermal shock can cause physical stress to heavy metals just by the rapid change in temperature. This rapid temperature change can damage your cookware and lead to more expenses.
It will be more difficult to clean a skillet that has food residue inside of it after it has cooled. Cleaning your commercial cookware with the proper temperatures can help preserve pots and pans longer.
Maximize the Life of Your Cookware with These Tricks
- Scrape out any grease or food remnants first and discard debris in the garbage. Grease and oil can clog your pipes, so never pour them down the drain.
- Use an appropriate tool to scrub off any additional food debris before handwashing or putting pots and pans through a commercial dishwasher.
- Give a light scrub to the bottom of your pan and around the handle.
- Remove stuck debris more easily from used sauté pans by putting warm cookware back on a hot range after removing food. Using a scraper, it will be easier to loosen grease and crusts while still hot.
- Hand dry pots and pans to reduce risk of water spots.
- Be aware stacking cookware can cause exterior and/or interior scratching.
Knowing the proper techniques to cleaning your pots and pans is essential knowledge. Prepare your delicious meals without being concerned about burns and stains. Use these tips to keep your cookware good to go for years to come.
Is the quality of your cookware beyond a good scrub session? Consider replacing them with new commercial pots and pans.
