Caring for Food Prep Equipment in the Independent Restaurant

August 06, 2021 by Hobart

Food Prep

As an independent restaurant owner, no matter your specialty, you likely have two important goals in mind — to provide good service and to bring fresh, creative recipes to customers. To do that, training restaurant staff must be a priority.

Food safety training is important for employees, but so is proper training on the use of kitchen equipment. Employees who are well versed in cleaning and caring for food prep equipment, like mixers, food processors and slicers, can help your kitchen become more efficient. Knowing how to use this equipment correctly can also go far in creating high-quality food.

Equipment sanitization

Proper cleaning and sanitization of food prep equipment is critical in any restaurant — and it doesn’t have to be complicated or time-consuming. Some best practices can help you and your staff.

First, it’s important to know that you can clean several components in the dishwasher to save time and labor. These include the flat beater and dough hook attachments for your mixer, along with the bowl, and the food processor chute. Cast aluminum components may change color slightly after being washed (due to oxidation), but they are still fully functional. You can also clean stainless steel food processor parts in a dishwasher.

When cleaning and sanitizing food prep equipment manually, there are a few things to keep in mind for each type. Before starting, always be sure to unplug the equipment.

Mixers

Use mild soap and water in a three-compartment sink (including a sanitizer) to wash all removable parts of the mixer. Be sure to wipe down the mixer itself, as well, to remove any food that may have gotten on the base.

Food processors

Disassemble all removable parts and wash with warm water and a mild detergent in a three-compartment sink that contains a sanitizer. Use a damp cloth to clean the exterior of the food processor. Clean after every use to avoid harboring bacteria or risking cross- contamination from various foods.

Slicers

Removable slicer blades can be cleaned in a dishwasher. You should wipe down the remaining parts with a clean, soapy towel. Using a spray bottle of sanitizer, spray down the equipment as a final step.

Slicers that don’t have removable blades require a “flossing” technique for cleaning. This involves carefully weaving a damp, soapy cloth around the blade and gently moving it back and forth to remove any food remnants. Afterward, sanitize using a spray bottle.

Equipment care

In addition to cleaning and sanitizing food prep equipment, there are steps you can take to keep it in top shape.

For example, visually inspect the blades on your food processor to be sure they are intact, since this will help ensure the cleanest cut. To remove any food pieces from a dicing grid before cleaning, use a potato or carrot to push them out; never hit the grid against a table or trash bin because that will damage the component.

Store food processor blades on wall hooks instead of in a drawer. This will make them easily visible and help keep them from getting damaged. It is also a safer way to store them.

For convenience and organization, consider adding a mixer cart to your kitchen. These carts have pegs to hold mixing attachments, which makes it easy to find the right one when you need it. They are also a good place to dry the attachments.

Making it work

Remember, proper restaurant employee training is the foundation of success when it comes to cleaning and caring for food prep equipment. Be sure to take advantage of the tools provided by equipment manufacturers, such as wall charts, videos and literature, to help make that training and your daily interaction with mixers, food processors and slicers easier.

Learn More About Hobart Genuine OEM Parts <https://www.hobartservice.com/parts>

Tags: Food Prep

SUBSCRIBE TO THE BLOG!

Latest Posts


How To Get Food Prep Equipment Ready for the K-12 School Year

August 06, 2021 by Hobart

From food prep equipment maintenance to general equipment cleaning and sanitization, it’s important to start the school year off right with some best practices. They can help ensure your K-12 kitchen is ready to provide students with the fresh, creative foods they’re looking for — whether it’s fruits and vegetables for a salad bar or healthy, grab-and-go sandwiches.

During the summer months when equipment sits idle, it’s easy for mixers, food processors and commercial slicers to collect dust or other debris that could adversely affect their performance. Ideally, all equipment would have been cleaned thoroughly and covered prior to storage at the end of the previous school year, which makes prepping it for the next year that much easier.

Make a visual inspection

Read More

5 Tips for Evaluating Food Prep Equipment

July 10, 2020 by Hobart

By Sheena Madden, Territory Sales Manager, Hobart Food Equipment Group

When it comes to evaluating food prep equipment for K-12 kitchens, food service directors are faced with many choices. Making the decision, however, shouldn't be a matter of just buying the same model or brand as always.

Read More

Tips for Food Processors in the K-12 Kitchen

July 10, 2020 by Hobart

By Pat Miller, territory sales manager, Hobart Food Equipment Group

Food processor haves become more popular pieces of equipment in K-12 kitchens, with some schools citing they utilize them for more than 50% of their chopping, dicing and grating needs. This places the equipment second in use only to convention ovens.

Read More

Tips for Slicers in the K-12 Kitchen

July 10, 2020 by Hobart

By Kayla Williams, territory sales manager, Hobart Food Equipment Group

K-12 kitchens face challenges both in terms of time and resources. Obtaining and retaining the best possible employees factors into the efficiency of day-to-day operations, which can detract focus from menu planning and food preparation — particularly for from-scratch items.

Read More