Storage containers can be soaked along with other smallware using vessels like a 3-compartment sink or even the frypot. Using the frypot as a soaking basin can save time and money.
Storing raw meats can leave a residue that is dangerous if not properly cleaned. Using an enzymatic detergent will remove the raw protein residue and leave the prep equipment safe for its next usage.
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