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Chapter 2

Meat Processing Equipment

Cleaning meat processing equipment using a rag and bucket of warm Tergazyme solution will prevent contamination and get equipment ready for the next use.

How To Clean:

  1. Make a fresh solution of Tergazyme using 2/3 cup (150g) in 4 gal (15L) of warm water.
  2. Scrub surfaces thoroughly. For heavy residue, let Tergazyme solution sit on equipment for 20 minutes.
  3. Scrub any remaining tough spots.
  4. Rinse thoroughly with tap water.
  5. Dry thoroughly.

Download the Book

This book details how to keep a commercial kitchen clean throughout the day. Each chapter speaks to an activity within a day in the life of operating a commercial kitchen. Learn step by step how to clean a multitude of applications with tough residues such as grease, oils, scale, rust, proteins, and more.