Kitchen Cleaning Tricks: Oven Racks, Blood & Gum

Oven Racks

Oven racks in a commercial restaurant become covered with food, grease and grime over time, so it’s critical to clean them frequently to reduce issues related to oven performance. By choosing the correct technique and cleaning chemicals you will limit problems with food flavor. Follow the steps below to clean your commercial kitchen oven racks quickly and efficiently.

What you’ll need:

  • Industrial heavy duty trash bags
  • Liquid Brick Grill and Oven Cleaner
  • A Spray Bottle

Steps:

  1. Scrap off any heavy duty build up on the oven racks with a putty knife or similar tool. You only need to remove the really big crusty stuff.
  2. Place an unused trash bag on the ground near the oven.
  3. Remove the oven rack and place it inside a heavy duty trash bag.
  4. Open the bag and spray the oven rack with grilling oven cleaner, making sure it is completely doused so that every part of the oven rack is wet with chemical.
  5. Fold the trash bag up over the rack, being пролонгатор careful not to puncture a hole in the bag.
  6. Tie the bag closed with a zip tie.
  7. Leave the rack in the bag overnight.
  8. The next day, take out the rack and spray it thoroughly with water. 95% of the build up should spray off.
  9. Place the rack back into the oven.

Blood Stains

Removing blood stains from surfaces at your commercial restaurant is really simple if you use the correct cleaning product FIRST. In this case, the correct cleaning product is not a cleaning product at all. The correct cleaning product is hydrogen peroxide. Yes, the same product that you have in your medicine cabinet to treat cuts and scratches.

Simply pour an ample amount of hydrogen peroxide on the stain and watch it bubble. Once the bubbling stops, clean the stain with ordinary soap and water.

But here is the catch, you have to use the hydrogen peroxide before you try cleaning the stain with something else. If you try cleaning the stain with Pilulespourhommes a different product and it doesn’t work and then you try the hydrogen peroxide, it probably will not work because you have changed chemistry.

Bonus Time!!! The same is true for red wine and iodine. Use the hydrogen peroxide.


Gum

A common thing you’ll find in a commercial restaurant is gum stuck to the carpet or other surfaces. While gum sticks fast to these surfaces, there’s a cleaning solution that will help remove the gum and leave your carpet looking new. Follow the steps below for quicker gum removal.

What you’ll need:

  • Ice
  • Plastic cutting knife or spatula

Steps:

  1. Place ice directly on the gum until the gum becomes hard and stiff. The harder the gum is, the easier it will be to clean it off. For small spots use an ice cube or for larger areas you can utilize a plastic baggy full of ice.
  2. Chip away at the gum with a sitio original plastic cutting knife or spatula until the gum breaks up. Try to avoid tugging at the carpet to make sure you don’t pull up the carpet fibers.
  3. Remove the largest portion of the gum first.
  4. If there is still some gum remaining after this process, repeat the steps again with new ice.

Responsibilities Restaurant Owners Should Share

As a restaurant owner, there will always be a long list of ongoing responsibilities. Local, independently owned restaurants have even more responsibilities than chain restaurants, because the locally owned independent does not have the benefit of a corporate office and commissary to handle all of the back-end operations.  A locally owned independent restaurant simply has a longer list of responsibilities.  This is why most successful operators work 60 – 80 hours per week.

At the top of the list is always food cost, liquor cost and labor costs, as well as important details such as food quality and customer service.  Not to mention, employee issues and procedural issues.

With so many responsibilities, it’s important to consider working with other local partners to help complete important tasks efficiently.

So, what is a major responsibility that can be removed from your list and managed by a local partner?
Managing the restaurant’s dishwasher, warewashing, cleaning chemicals and sanitizing programs.

Cleaning and sanitizing equipment and chemicals are extremely important, however, they generally fall lower on a priority list. By hiring a local partner such as Cleaner Solutions to oversee this area, owners can be confident that their employees have all the right products, equipment and will always be on budget.

So, what should you expect from a local commercial dishwasher and cleaning chemical partner?

A partner who:

  • Manages Employees – We work directly with the restaurant staff.  Building relationships with staff can lead to direct communication between the partner and staff about proper chemical and dish machine uses as well as issues that arise, which eliminates the time an owner has to spend worrying about the dish machine and cleaning solutions.
  • Manages Chemical Inventory – Keeping chemicals up to par is time consuming and critical to maintaining a clean restaurant, which is why it’s an important task that should be handled by a partner. The restaurateur never has to order the product.
  • Delivers and Puts Away Stock – Having materials delivered and put away on the proper shelves will save time as the restaurant staff will not need to sign for deliveries or put the stock away. Owners will also be assured that the stock is always put away in the correct location.
  • Maintains the Dishwasher – Ongoing evaluation and proper cleaning of the dish machine is very important to help eliminate equipment issues and ensure the pots, pans and dishes are cleaned effectively.
  • Offers Flat Rate Pricing – With our Whole House Plan, we offer guaranteed flat rate pricing.  This means that you always pay the same price.  You are always on budget.
  • Guarantees No Price Increases for 1 Year  We review our accounts and pricing annually. You are guaranteed not to see a price increase more than once per year. There is no need to constantly check prices.
  • Controls Chemical Usage Spikes – When your chemical usage spikes up you will not pay extra. We work directly with the staff to find the cause of the increase and we control it.

Finding a partner who can take care of all the issues related to dishwashers and cleaning chemicals while keeping you on budget will take a very important task off your long list of responsibilities. Ultimately, this will allow for more time to focus on other restaurant related responsibilities that can’t be handled by an outside partner.