Regular cleaning of catering kitchen equipment is essential; once bacteria multiply, it not only affects the taste of food but also increases the risk of illness. The frequency of use of catering kitchen equipment in hotels, restaurants, and catering shops far exceeds that of home kitchen equipment, and excessive use can also shorten the lifespan of catering kitchenware.

A clean and tidy kitchen in a restaurant not only ensures the nutritional and delicious taste of the dishes but also guarantees a warmer working environment for employees. There are various methods for cleaning, sterilizing, and disinfecting kitchen equipment in the catering industry. Below, we introduce three simple methods.

Steam Heating Sterilization

Wash the tableware clean by size and place them on a clean steamer. Cover with the outer lid and steam over a flame. Steam for an additional 20-30 minutes after the water boils. Cool the tableware naturally. Never use a dirty towel to wipe them. Contaminated tableware can become a source of infection again.

2. Life Disinfection

After washing the tableware, place them in a large pot, add clean tap water, ensuring the water level does not exceed the tableware. Bring to a boil over heat and then simmer for about 30 minutes. Of course, they can be used immediately after cooling.

3. Utilizing solar ultraviolet disinfection

Sunlight's ultraviolet rays possess strong sterilization capabilities. When the aforementioned method cannot be used, after washing the utensils, leave them out in the sun for about 40 minutes on a hot day to achieve disinfection and sterilization. Be cautious during dry conditions to avoid contamination from dust and mosquitoes.