Pasta and rice cookers can get build up from both water scale and starch with frequent usage. Using a mild acid detergent to remove both types of residues will keep the cooking equipment well maintained with consistent cooking temperatures.
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.Download