A kitchen, no matter its size should have its system for cleaning which in industry terms, is called ‘stewarding’. The size allocated to your stewarding area depends on the size of your operations …
dosing for GREASE TRAPS
The unsavoury task of grease trap maintenance has often left many food business owners spending more to clear blockages from the build-up of FOGs. Following up from our previous issue’s highlight on grease …
keeping the GREASE TRAP CLEAN
As cookware and cutlery are washed down, it seems like all the grease and gravy stuck on plate are dealt with as it goes down the sink. Just because we do not …
Little Things Matter – Saucepan
KITCHEN EFFICIENCY COMES TOGETHER WITH THE RIGHT TOOLS FOR EACH SPECIFIC TASK. BRINGING LIQUIDS TO A BOIL It does exactly what its name says; a saucepan is used for cooking gravies, sauces or a …
Cleaning Gas Stoves
Gas stoves are still very much an important fixture in kitchens and have kept the cooking flames burning for many. Compared to induction stoves which mostly require just a wipe down, gas stoves …
SIMPLEX on-call to keep businesses on its feet
As professional Service Managers like Dave Chai would attest, restaurant operations should ideally carry out preventative maintenance every 3-4 months and a major service once a year. However, running a business is not …
setting up an EQUIPMENT MAINTENANCE program
The analogy of “Everybody waits for Somebody to do it but Nobody did, yet it was a task Anybody could have done”, is a famous one when it comes to clarity in …
ASPIRE KITCHEN – aspiring for excellence in maintenance
Operating manuals are written for a reason but many users disregard it, thinking that instructions of maintenance are not as necessary as they are made out to be. However, it …
keeping the shine on STAINLESS STEEL
The commercial kitchen is filled with equipment proudly labeled as ‘stainless steel’. It has become a necessary criterion for purchasers to have but is it just a buzzword or do …
TOP PRACTICES in navigating the EQUIPMENT MAINTENANCE TRAIL
If you have ever caught the “Restaurant Makeover” program on television, zoom into the kitchen and the hosts are usually shocked at the dilapidated state of affairs – from hygiene, …
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