Sparkling Stainless Steel is All Part of a Kitchen Deep Clean
Copyright (c) 2011 Alison Withers
Stainless steel is used almost universally in large kitchens in places like hotels, schools, hospitals and restaurants because it is extremely hard-wearing and can be cleaned to the high standards needed in these environments for food hygiene and safety.
In fact it is a material that thrives on frequent cleaning and it cannot be worn out by excessive cleaning.
Stainless steel is used for everything from sinks and drainers to cooking appliances, fridge doors, preparation tables, pots, pans, kettles and other equipment.
The surface is protected from corrosion by a thin layer of chromium oxide, created when oxygen in the air combines with the chromium in the stainless steel to form a chromium oxide film that protects the surface.
It is a surface that really only looks good if kept spotless and protect it from corrosion. Another problem can be hard water area, where lime-scale in the water can leave water marks on the surfaces. However, after cleaning with a soap and water solution the surface can be rinsed with clear water then dried with a soft cloth.
Avoiding the risk of surface corrosion means keeping Stainless steel clean using materials that will not damage the surface, such as strong acid solutions which react with metals. Being in a hard water area is another problem, because lime-scale in the water can leave water marks on the surfaces. If solutions of detergent and bleach are left on the surface for long periods it can also leave marks.
There are many other tips for protecting surfaces including preventing stains by not leaving food or beverage spills, such as coffee mug rings, metal canned products, or mild steel or cast iron cookware to stand for long periods of time.
Scrubbing with a nylon or other non-scratching scourer, or a special stainless steel soap pad can deal with stubborn stains. Also when cleaning brushed Stainless steel surfaces scrub along, not across the grain to avoid scratch marks.
Solutions of detergent and bleach left for long periods on the surface can also leave marks.
Thorough cleaning is needed not only for aesthetic purposes, it is also crucial for hygiene in kitchens.
While regular routine cleaning is part of the daily kitchen regime it cannot always prevent build-up of dust, grease and grime in hard to reach areas so a regular professional kitchen deep clean is usually advisable.
Most managers of commercial restaurant kitchens and those in schools, hospitals and care homes are likely to ensure that a kitchen deep cleaning is carried out regularly for both fire safety and food hygiene reasons.
Using a specialist commercial cleaning company to carry out a thorough kitchen deep clean at least once a year or more often, depending on how heavy the kitchen use is, will include proper cleaning of all Stainless steel surfaces with the right equipment to prevent any damage.
A well run cleaning company with properly-trained staff will not only be able to give kitchen managers peace of mind about the standard of hygiene and expertise in its use of the correct cleaning methods and materials, it should also provide certification that all food hygiene regulations have been observed properly.
About the Author
Stainless Steel is everywhere in most commercial kitchens because of its non-porous and hard wearing properties. There are ways of keeping it looking good day to day but it will also benefit from kitchen deep cleaning by a specialist company. By Ali Withers. http://www.pro-ductclean.com/kitchen-deep-cleaning.asp
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