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Do's and Don'ts of Commercial Cooking Equipment Safety

Do’s and Don’ts of Commercial Cooking Equipment Safety

Kitchen Tools and Equipment Safety Procedures

Food service can be a hazardous business, especially when it comes to the many pieces of commercial equipment required to operate and run a successful kitchen. Let’s take a look commercial kitchen equipment that can pose potentially harmful risks, as well as the do’s and don’ts when it comes to operating and maintaining them.

Commercial Kitchen Convection Ovens

The Do's and Don'ts of Commercial Cooking Equipment Safety

Risks:
+ Burns
+ Flames
+ Hot liquid spills

Don’t:
+ Do not leave ovens on when not in use.
+ Do not leave drop-down doors open or unattended.
+ Do not store plastic items or other utensils in the convection oven.
+ Never overload the oven.

Do:
+ Use the proper pots and pans to keep food from spilling over.
+ Use dry oven mitts when handling hot or warming pots.
+ Clean any spillage inside the oven.


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Microwave Cooking Equipment

The Do's and Don'ts of Commercial Cooking Equipment Safety

Risks:
+ Electrical shock
+ Scalds from hot food/liquids
+ Microwave radiation

Don’t:
+ Do not use microwaves with damaged/impaired doors, seals or door interlocks/hinges. This could lead to radiation being emitted.
+ Try to avoid cooking food in sealed containers and never microwave food in plastic containers.
+ If you wear an unshielded pacemaker, never work with or near a microwave.

Do:
+ Follow manufacturer’s guidelines on equipment use.
+ Clean the interior and keep door seals free of dirt, grime, and grease.
+ Turn the microwave off immediately if any food ignites or sparks.

Commercial Kitchen Steamers, Kettles and Smokers

The Do's and Don'ts of Commercial Cooking Equipment Safety

Risks:
+ Burns and scalds

Don’t:
+ Never exceed or ignore the manufacturer’s recommended limits.
+ Do not open doors when steam supply is active in steamers.

Do:
+ Always follow manufacturer’s guidelines.
+ Release the steamer’s pressure in stages and wait at least two minutes after shutting off steam supply before opening door.
+ Make sure the surrounding area is clear of obstructions or people when opening the steamer door.
+ Use oven mitts for hot kettles and never leave the kettle on while unattended.
+ Avoid carrying dripping hot items across kitchen floors to prevent slips and falls.

Commercial Pressure Cookers

The Do's and Don'ts of Commercial Cooking Equipment Safety

Risks:
+ Burns and scalds

Don’t:
+ Never exceed or ignore the manufacturer’s recommended limits.
+ Do not open pressure cooker until steam pressure is removed.

Do:
+ Follow manufacturer’s guidelines and instructions.
+ Wait until the steam pressure equalizes before opening cooker.
+ Release the steam pressure lid with the opening facing away from you.

Commercial Kitchen Deep Fryers

The Do's and Don'ts of Commercial Cooking Equipment Safety

Risks:
+ Burns injury and scalds from contact with fryer
+ Fire/flames

Don’t:
+ Never exceed manufacturer’s recommended limits. Don’t overfill containers.
+ Do not move containers while holding hot oil.
+ Avoid spilling grease while changing or filtering the grease.
+ Never splash water or hot oil

Do:
+ Allow oil to cool before handling.
+ Fully train staff in regards to use and maintenance of the deep fryer.
+ Be aware of correct fat levels.
+ Be aware of correct temperatures and make sure the oil doesn’t overheat.
+ Clean nearby greasy surfaces with warm, soapy water. (You can use salt to clean spilled grease that’s been sitting.)
+ Immediately turn off the heat source in case of emergency.
+ Smother flame with a fire blanket or fire extinguisher in the event of a fire.
+ Use proper protective equipment while operating the deep fat fryer (aprons, gloves, etc.).

Coffee Machines

The Do's and Don'ts of Commercial Cooking Equipment Safety

Risks:
+ Burns and scalds

Don’t:
+ Do not prematurely remove filter baskets while coffee is still dripping.
+ Do not touch hot coffee pot without an oven mitt.

Do:
+ Read the user’s manual and understand proper operation of the machine.
+ Make sure the coffee machine is located far enough away from the edge of the counter.

Commercial Sandwich Toasters

The Do's and Don'ts of Commercial Cooking Equipment Safety

Risks:
+ Electrical shock
+ Burns

Don’t:
+ Never stick a knife–or any other object–into the toaster.
+ Don’t overfill the toaster slot capacity.
+ Don’t use the toaster to make sandwiches as melted cheese or ingredients could pose the risk of fire.
+ Don’t leave a hot toaster unattended.
+ Don’t touch the toaster just after use.

Do:
+ Check the cable to ensure it is not frayed or sitting under the toaster while toaster is on.
+ Only put the proper types and sizes of bread in the toaster.
+ Empty crumbs on a weekly or daily basis.

Pizza Ovens | Pizza Cooking Equipment

The Do's and Don'ts of Commercial Cooking Equipment Safety

Risks:
+ Burns and scalds
+ Fire

Don’t:
+ Never leave pizza oven unattended.
+ Never handle pizza without the necessary tools.

Do:
+ Ensure your pizza is cooking at the appropriate temperature for the appropriate amount of time.
+ Enjoy!

Sink Garbage Disposals

The Do's and Don'ts of Commercial Cooking Equipment Safety

Risks:
+ Hand injury
+ Appliance blockage

Don’t:
NEVER stick your hand or any other utensil down the disposal while it is turned to on.
+ Do not grind glass, plastic, metal or even paper products.
+ Don’t pour grease, oil or fat down your disposal or drain. It will slowly accumulate, ultimately resulting in reduced grinding capacity and clogged drains.
+ Don’t grind extremely fibrous foods (e.g., corn husks and celery) or large animal bones.
+ Don’t turn disposal off until grinding is complete. Once complete, turn off and let the water run for 15 more seconds to flush out any remaining particles of food. Then don’t forget to turn your faucet off.
+ Don’t use harsh chemicals such as bleach or drain cleaners, as this can damage the disposal’s blades and pipes.
+ Avoid putting coffee beans down the disposal. Although they help to eliminate odors, they can clog drains and pipes.

Do:
+ Feed food into disposal a little at a time. Don’t put too much down the disposal at once.
+ Use a natural sink cleaner such as Borax to sanitize and eliminate odor-causing mold and mildew. You can also keep your disposal clean by pouring a little dish soap inside and letting the garbage disposal run.
+ Run your garbage disposal frequently. Regular use prevents any problems with rust or corrosion.
+ Grind food with a healthy flow of cold water.
+ Grind certain hard materials (small chicken and fish bones, egg shells, small fruit pits) as the scouring action will help clean the walls of the disposal.
+ Cut larger food chunks into smaller pieces.

Call Quick Servant for Commercial Cooking Equipment

The Do's and Don'ts of Commercial Cooking Equipment Safety

For all of your commercial kitchen equipment and maintenance needs, the experts at Quick Servant are here to help! We repair and maintain pressure and open fryers, coffee machines, toasters, holding cabinets and food warmers, convection ovens, pizza ovens, kettles, steamers, smokers, disposals, dish machines, proofers and exhaust fans and hoods. Contact us today to learn more about how we can help your commercial kitchen operate at peak performance and efficiency.

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