Maintenance And Cleaning Of Industrial Kitchen Utensils

The most common material when manufacturing professional kitchen equipment is stainless steel. A base metal contains iron, a maximum of 1.2% carbon and a minimum of 10.5% chromium, although it can also contain other metals.

The industrial kitchens stainless steel have the advantage of being hygienic, resistant to heat, shock resistant, suitable for cleaning, corrosion – resistant, durable and has good aesthetic image. They are made with the perfect material for food use.

Unlike conventional steel, stainless steel does not rust, thanks to the chrome plating that prevents corrosion when in contact with humid air and water. That is why today industrial kitchens are always used.

Regular cleaning and rinsing with plenty of water is sufficient to preserve the initial shiny appearance of stainless steel.

Products that contain chlorides such as salts or disinfectants or acid products can damage that surface layer of chrome on stainless steel.

Salt water or disinfectants cause some small gaps, not visible at first that can go through the entire protective layer. If they are rinsed quickly, the passive layer of the stainless steel re-forms and is restored. But if not removed properly, corrosion progresses, permanently damaging the utensil.

Acidic foods such as vinegar, cider or coarse salt, which have a PH lower than 7, can cause corrosion if they are not cleaned properly.

Recommendations for industrial Stainless steel cookware

• Remove the labels and remove the glue with solvent as the glues may contain chlorides that will cause corrosion on first use.

• Pour frying oil in the first use for 1 or 2 minutes to remove the remains of oily liquids used during the manufacture of the product and clean with water and liquid detergent.

• Never add coarse salt if the water has not yet reached the boiling point. Coarse salt that collects at the bottom of the container before bringing the water to a boil can form corrosion pits.

• Never heat an empty pot and look for utensils the same size as the fire.

• Clean with water and mild liquid detergent after each use.

• If it is located near the sea, rinse the assembly regularly with fresh water.

• Dry quickly after rinsing. Especially if the tap water supplied is rich in chloride, or install softeners.

TIPS FOR THE CARE OF STAINLESS STEEL COOKING ITEMS

When using any of Stainless steel utensils, whether they are pots, pans or stainless steel pans, it is better to follow a series of tips if we want them to maintain their original appearance and properties after prolonged use.

FIRST USE

Although the pieces are cleaned at the factory before being packed, it is important to carry out a first cleaning of the kitchenware before its first use.

First of all, the pieces might have passed through different hands before reaching your kitchen, and you will also have to remove the stickers and residue from the glue that keeps them attached to the utensil.

The glues often contain chlorides that could cause corrosion from the first firing. Therefore, it is essential to carry out a first wash of the pieces until checking that they are completely free of any trace of dirt.

Why Stainless Steel Utensils Suit Better In The Kitchen?

Cooking food has necessarily led man to manufacture cooking utensils that are always better suited to his needs and his way of life, using a wide variety of materials.

From the clay used by our ancestors to the new nanoparticle coatings, the transformation of firing equipment has inevitably followed the tracks of new technologies.

Thus, most often seduced by ever more innovative practical characteristics, the user has hardly questioned the possible effects of the material on his food or his health.

The choice of organic food to guarantee better health has recently raised new questions, particularly about the stability of the material used for cooking utensils.

Today, stainless steel dishes can be found in the kitchen of almost every housewife. It is beautiful and comfortable, and the range of such dishes is quite wide.

Stainless steel is an alloy of iron and carbon, it differs from ordinary steel by a chromium content greater than or equal to 10.5%. Some specific stainless steel also contain nickel.

For the production of stainless steel cookware, steel “18/10” is most often used. These numbers mean the content of chromium and nickel.

As told by Stainless steel utensils manufacturers, the precise grade in the classification of stainless steels exhibits intrinsic properties such as food neutrality and high corrosion resistance. Because of its qualities, it is used for surgical equipment, in the food processing chain, particularly in acidic environments (wine making, etc.).

The bottom of modern stainless steel dishes is usually made of two layers of stainless steel, between them there is a layer of aluminum (less often copper, since it is more expensive).

Sometimes there may be a third layer of steel and another heat-conducting layer; in some models of pots, the aluminum or copper layer is located not only on the bottom, but also on the walls. Food in pots that have a heat-conducting layer on the sides will cook faster.

Stainless steel cookware can be cast or stamped. Stamped dishes are cheaper, so they sell much better. Cast cookware is more expensive and is used by professionals. It serves much longer than stamped and has better consumer characteristics.

The non-stick coating in stainless steel cookware is usually “Teflon”, not very durable. Cast cookware may have a more durable non-stick coating.

The stainless steel utensils are perfect for home cooking- this new trend is winning the hearts of customers around the world. Stainless steel tiffins look stylish and aesthetically pleasing, stainless steel is not afraid of temperature extremes and exposure to household chemicals.

The long service life of stainless steel utensils is another plus in favor of this material, they will serve for more than a dozen years and will retain their excellent appearance!

THE RELIABILITY OF 18/10 STAINLESS STEEL

Neutrality in contact with food

  • During cooking, for storing in containers
  • No oxidation, neither of the material nor of the food.

Longevity

  • Resists temperature variations.
  • Baking possible in the oven.
  • Storage in the refrigerator
  • There is no emanation from overheating, no debris or crack from impact or drop.

Stability of components

  • Unalterable. Easy to maintain.
  • This material does not deteriorate.
  • Not afraid of scratches.
  • No porosity because the polishing is very fine.
  • A healthy and durable material for the safety of your food.

Basic Stainless Steel Pots, Pans And Pots For A Restaurant

When choosing kitchen equipment for your restaurant, it is important that you consider purchasing stainless steel pans. The professional pots are of a much higher quality than those of home and common use, and will be very useful for the rhythm of hard work.

stainless-steel-utensils

It is important to consider that stainless steel is the safest, most hygienic and perfect material for the professional kitchen. Therefore, it is extremely important to choose the best Stainless steel cookware adapted to the needs of a professional in gastronomy.

Professional stainless steel pots or pans must be prepared for the intense daily dynamics and wear and tear that occurs in kitchens. It is imperative to choose professional products and thus take care that this cat is a long-term investment.

There are a variety of stainless steel pans that are for professional use.

Among them, there are some variables that will help you choose the best one

Material- It is the most common variable to consider. It is necessary to review the material that will be needed: stainless steel, clay, ceramic, copper, glass-ceramic, among others.

Design- It influences the type of cooking and the type of food to be prepared. Consider the type of gastronomic business you plan and accordingly, choose the casseroles that suit you best.

Size- Sizes are basic when choosing. Making a detailed planning of your work plan is essential to execute a good choice in terms of sizes.

Technology- This has reached the professional kitchen utensils. There are models of stainless steel pans that have an adjustment to the cooking time. It is technology in favor of gastronomy.

Now, what are the stainless steel pans that can perfectly serve those who invest in a professional kitchen?

We present a list of options for stainless steel pans

Pan- Choose a professional stainless steel saucepan, which can be used in induction. It is a resistant material, but it is important that it has a lid.

Skillet- Professional pans should always be made of stainless steel, with reinforcement for work dynamics. The handle must be of a suitable size to be used in the professional kitchen.

Pots- They should have a suitable size and resistant material for the type of food that you will make in your kitchen.

Steamer- The professional steamer should be chosen for its resistance. The most durable is the appropriate one, the one that withstands hard work and the most intense dynamics of an industrial kitchen.

Pressure cooker- Professional pressure cookers cook quickly, safely, comfortably and conveniently. Choosing a high quality one will help you optimize cooking times.

Wok- It is perfect for the preparation of Chinese food dishes. Choose the professional wok, do not skimp on costs of the basic equipment that you will use constantly.

Stainless steel dinner sets and utensilsprovide durability and strength. If you want the best advice for the purchase of stainless steel pans and other supplies for your kitchen, get close to the experts at Saurabh Steel.

Healthy Cooking: The Materials to Prefer

Every now and then you hear a new one: no aluminum because toxic, non-stick banished because carcinogens and wood, not even talking about it, would be the ideal nest for bacteria and germs. But is it all true? Is there a 100% safe material? We are sure that you will have asked yourself these questions a thousand times, reading the many news – often alarming – of which the web is full.

Aluminum: yes, but beware of acidic foods

Probably in the kitchens of restaurants, it is one of the most used materials, and this should already be a symptom that aluminum is among the most suitable metals for food processing. It is mainly used for making pots, lids, and ladles, even if the quality of the tool changes considerably depending on the thickness. At home aluminum kitchen utensils are certainly less used, either because – in the case of pans – foods tend to stick to the bottom (especially if the bottoms are not thick enough) or because this material is not suitable for washing in the dishwasher.

Steel: few crosses for many delights

The Stainless steel cookware are beautiful, shiny, and easy to clean; they last for years because they are extremely resistant and are not subject to abrasion. They are safe from a hygienic point of view and do not give problems with high temperatures. The same applies to tools, even if the prices are higher than other materials. Are the pans perfect? Yes, but only for certain types of cooking. A characteristic of steel is that it does not conduct heat homogeneously, as is the case for aluminum.

As a result, foods tend to stick to both the bottom and sides. For this reason, the most effective cooking methods with steel are those that require the presence of many liquids: marinades, boiling, bain-marie, are preparations in which the performance of these pans are definitely better than others. Usually, in fact, the useful pressure cookers are in steel. Beyond the pans, stainless steel remains the reference material for professional worktops and for most kitchen utensils. To make the best use of Stainless steel kitchenware, remember:

Add salt only with boiling water as contact with the salt in grains could start a corrosion process.

Cooking food in direct contact with the pot is not recommended because it could easily attack.

The steel containers are perfect for serving sauces and pickles, make a stock, and you won’t regret it!

Copper, the gold of the kitchen

Copper is an extraordinary material for many uses, and even in the kitchen its yield is incredibly high, so much so that it is often called “the gold of the kitchen”. A perfect definition, even in a non-metaphorical sense: they are in fact very expensive and therefore not very common in homes. Copper utensils and pots are practically eternal: great advantage of these instruments is in fact that they can be stagnated inside and polished outside, returning to a state like new, as often as necessary.