How to Avoid Bacteria in Commercial Kitchen Equipment

Many families are accustomed to stacking the washed dishes and dishes together in the cabinet, which is not conducive to the ventilation and dryness of the kitchen utensils and dishes. It is easy to accumulate water when the freshly washed kitchen utensils and dishes are stacked up. Coupled with the closed and unventilated cabinets, the evaporation of water will naturally breed bacteria. Some people like to dry the dishes with a dry rag after washing the dishes, but there are a lot of bacteria on the rag, and this seemingly "clean" approach is counterproductive. In addition, kitchen utensils and dishes are stacked together, and the dirt at the bottom of the previous dish is all stained with the next dish. Shengdu, a kitchen equipment manufacturer, will explain to you how to avoid bacteria in commercial kitchen equipment:

Experts suggest that in order to keep commercial kitchen equipment dry and clean, it is actually very simple to set up a dish rack next to the sink. After washing, put the dishes upright and buckle them upside down on the shelf, and the dishes will soon dry naturally, which is convenient and hygienic.

1. The knife holder should be breathable

The contact between the chopsticks and the mouth is direct and frequent. It is best to choose chopsticks made of stainless steel wire with good air permeability and insert them in the closet, or put them on airtight plastic chopsticks, so that the water will not drain. It is best to choose chopsticks made of stainless steel wire with good air permeability, and then nail the chopsticks to the wall or ventilated place, so that the water will be drained quickly. Some people are used to putting a clean cloth on the chopsticks to prevent dust. In fact, as long as you rinse them with water before use, covering them with cloth will hinder the distribution of water. In addition, do not put kitchen knives in unventilated drawers and knife holders, and use knife holders with good air permeability.

2. Hang up kitchen utensils

Long-handled spoons, colander, spatula, etc. are all good helpers when cooking soup, but many people are used to putting these utensils in a drawer, or putting them in a stir-fry spoon and covering them, which is not conducive to keeping them dry.

The cutting board is easy to absorb water, and there are many scratches and slits on the surface, often hiding fresh food residues. If it is not cleaned thoroughly and stored improperly, the food residues will cause a large number of bacteria to multiply after decay, and even mold spots will form on the surface of the cutting board, which can be imagined for food contamination.

To solve these problems, you can make a small reform in the kitchen: install a strong crossbar between the hanging cabinets and cabinets, or in a convenient place on the wall, then install hooks on the crossbar, and put the cleaned spatula, colander, egg beater, washing basket, etc. hang on it, hang a rag, dishcloth and hand towel at the far end from these utensils, and install a stronger hook at the other end of the crossbar to hang the cutting board, so that it can keep it dry. Using this method, it can also keep the kitchen clean and tidy, and all kinds of utensils can be picked up easily, which can be said to kill multiple birds with one stone.

It should be noted that commercial kitchen equipment suspended and placed outside the cabinet will also be stained with dust when it is naturally air-dried, and should be carefully cleaned before use.