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What’s With The Scalding Hot Water?

If you’re the cleaning crew, you might be wondering why the boss is having you have to practically burn yourself as you wash dishes, counter tops and equipment.  Is scalding water necessary or can it just be warm? Well, the boss might be onto something. In general, higher-temperature cleaning solutions result in better cleaning. Many […]

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Graduate from Dish Soap

If your commercial kitchen is using dish soap to clean most surfaces in the back-of-the-house, it’s time to get serious about food safety and cleanliness. Dish soap might work well for the dishes, but it’s not ideal for stainless steel, butcher blocks, grills, etc. The type of detergent to use depends on the three things: […]

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Scrub or Soak the Commercial Kitchen Pots & Pans?

Typically, the longer you wait, the harder it is to clean. Soils are more difficult to remove if they are allowed to dry and set, or stored in a dirty, humid or corrosive environment.  Soaking can be the exception, but while soaking requires less physical effort, it is the most time consuming method of cleaning. […]

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