Stationary equipment poses the challenge non-removable parts for soaking. In addition applying heat for effective cleaning and allowing enough contact time on verticals can be tricky. Using a hot detergent solution with possible multiple rounds of cleaning will work to remove tougher residues. A mix of methods such as scrub, soak and spray will address different components of the equipment.
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