![]() We have solutions for front-of house natural stone epoxy floors and for back-of-house seamless floor coating. If your floors are in need of improvement we are here to help. Ideally, you should clean both machines once weekly, although this can be dialed down to once every ten days if your usage is not high. It is important to run your ice machine twice before customer use and to do a few test cones with your new ice cream mixture in case any chemical taste remains. Reassemble your machines, and pat all areas that you soaked and scrubbed dry. Just remember to flush them out a few times afterwards. You can also choose to add a teaspoon of bleach to kill any remaining germs after you have washed the machines. ![]() Use a soft sponge to scrub out the interior of both machines. If your machines have a wash setting, cycle the soapy water inside it with this setting on. Once you have flushed and inspected all parts, it is time to sanitize your machines with basic soap, water, and a cleaning agent that disinfects. Step 3: Proceed With Soaking and Scrubbing Inspect the evaporator, water sensors, thermistors, hoses, and reservoirs. The ice machine has air filters that need to be inspected.Ĭheck the water filtration process of your ice machine. The ice cream machine, for example, has dispensing handles that need to be removed and soaked. Inspect all parts that are removable to make sure that they are intact (and not loose or rusting). Disassemble both machines as best you can then flush them out with water a few times.ĭepending on your machines, you will have specific components that you want to inspect. The ice cream machine will need to have the blades removed. That means cleaning out the ice cream from the ice cream machine and removing the ice from the ice machine. The first step for both of these machines is to turn them off and empty them out. Step 1: Empty Your Machines & Disassemble Them Step 3: Proceed with soaking and scrubbing. Step 1: Empty your machines and disassemble them. ![]() There are four steps to commercial sundry equipment hygiene. This cleaning method described below would still apply to you because it also applies to ice machines and frozen yogurt machines – well as those fake ice cream scam machines. That is one of the many reasons why I would choose to frequent your establishment instead of a national brand if I lived in your town. ![]() Now I’m going to guess that most of my readers already don’t serve this frozen antifreeze that many national chains fraudulently label as ice cream. This is because their owners actually care unlike their counterparts who are managed from a large corner office in a skyrise 4 states away. Local restaurants far surpass the cleanliness standards of national chains. How exactly do you make sure that your sundry equipment is spotless? If you are like most of our customers, you already do this. An easy way to BEAT your local global chain competition: That could be why their logo looks like 2 giant yellow plastic limp french fries. I won’t mention their name but let’s just say this place serves the unsuspecting public processed soybean patties and fries that were cooked up in frier oil that probably never gets changed, except when the health inspector makes them. I know it sure was a common thing at the national fastfood joint that I worked at when I was in my early 20s. It is not uncommon to find pest debris in both of them, which can cause major health issues for your customers. Two of the most neglected food service areas are the soft serve machine and the restaurant ice machine.
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