How to Look After Your Commercial Range Effectively

Many homeowners feel that their kitchen appliances and equipment feature exorbitant price tags. In many cases, this observation will be spot on. Kitchen appliances and tools do not come cheap – unless you’re purchasing the smaller tools and accessories such as whisks, spatulas etc. However, the price of commercial kitchen equipment can be even higher than the price of their domestic counterparts. As mentioned earlier, manufacturers produce commercial appliances to withstand rough and regular use. Hence, it goes without saying that commercial appliances will feature tougher and durable materials. Moreover, commercial equipment will be able to handle larger volumes of food as well. Given this backdrop, it comes as no surprise that your restaurant catering equipment will be a costly investment.

 

You will invariably use a wide selection of appliances in your commercial kitchen. But, the commercial range will probably be the most important of all the appliances used in the kitchen. Your cooking range enables your chefs to whip up all kinds of sumptuous fare to the satisfaction of your customers. In addition, the cost of the cooking range will be quite high as well. Therefore, if your cooking range happened to break down, you could find yourself losing a significant amount of business and consequently, money. To eliminate such hassles, you will need to clean and maintain your cooking range well.

 

To take proper care of your cooking range, you will need to:

 

  • Deal with Spills Immediately: You cannot prevent spills from taking place. But, you can wipe away the exterior components of the cooking range immediately. Use a damp cloth or sponge to prevent the food from hardening and adhering to the surface of the range.

 

  • Clean Your Range at the End of Each Day: Winding up at the end of the day might be something you look forward to each day. However, do not leave without cleaning the cooking range to keep things ready for the following day. Remove the drawers, trays and chutes. Clean them of all grease and crumbs, before drying them. Remember to clean around the pilot areas and the burners. Food spilled in these areas could ignite and damage the burners. To remove grease that has stuck to the range, soak the drawers and trays in warm, soapy water.

 

  • Pay Attention to the Stainless Steel Surface: Keeping the stainless steel surfaces of your cooking range clean can be very important. Use a mixture of soap and water to clean the surface. Wipe away the grease and food thoroughly each day.

 

  • Use Commercial Grade Degreasers: Suppliers of commercial food equipment in Sydney and elsewhere will usually stock a comprehensive range of cleaning products as well. Obtain a commercial grade degreaser. Apply this to a damp sponge or cloth and rub it on the surface your cooking range. Ensure that you rub in the direction of the polishing lines on the metal to avoid dulling the surface. To eliminate stubborn spills, use stainless steel scouring pads and let the surface dry.

 

  • Follow a Regular Maintenance Schedule: Regular care will make your commercial cooking range last for longer. Inspect the hood attached to the range twice a year. Regular cleaning and maintenance of the ventilation system can be essential for giving your staff a safer environment to work in. Similarly, consult your supplier for an annual maintenance schedule. Professionals will be able to identify dormant issues with your equipment much faster. This will enable them to provide speedy and proactive resolutions too.

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