Commercial kitchens are generally quite large, with many categories of kitchen equipment, most of which are made of stainless steel. The equipment is frequently used every day, so it is important to pay attention to certain operational taboos during use, as well as maintenance and cleaning, which are related to the cleanliness of the kitchen environment and even the safety of the food. So, what are the specific usage taboos for commercial kitchen utensils? How should we regularly clean them in our daily use?

I. Taboos for Using Commercial Kitchen Utensils

1. Avoid storing overly acidic foods

Stainless steel commercial kitchen utensils should not hold white vinegar, aged vinegar, or acidic liquids like fruit juice. This is because the electrolytes in these materials can engage in complex 'electrochemical reactions' with the metal elements in stainless steel, causing excessive dissolution and leaching of those elements.

2. Avoid using strong alkalis and strong oxidizing agents for washing

Such as alkaline water, soda, and bleaching powder. These strong electrolytes can also engage in 'electrochemical reactions' with certain components in stainless steel, thereby corroding the stainless steel utensils and leaching harmful elements.

3. Avoid boiling or frying Chinese herbs

Because Chinese herbs have complex components and mostly contain various alkaloids and organic acids, they can easily react chemically with certain components in stainless steel when heated, potentially generating substances that are even more toxic.

4. Avoid empty burning

Because stainless steel has a lower thermal conductivity than iron and aluminum products, it conducts heat more slowly. Empty burning can cause the chrome layer on the surface of cookware to age and peel off.

II. Cleaning Methods for Commercial Kitchen Utensils

The following points will discuss how to clean stainless steel workbench utensils in a commercial kitchen to enhance their shine.

1. How to clean egg stains

After steaming or stewing eggs, there are often stubborn egg stains stuck to the bowl that are not easy to clean. At this time, just put a little salt in the bowl and gently rub it with your hand while adding water; the egg stains will be easily removed.

2. How to remove rust from copper utensils in kitchen equipment

Use 160 grams of fine sawdust, 60 grams of talcum powder, and 240 grams of wheat bran, then add about 50 milliliters of vinegar to mix into a paste. Apply it to the rusty copper utensils, let it dry, and the rust will come off.

3. Soaking a kitchen knife in saltwater makes it easier to sharpen

Soak a dull kitchen knife in saltwater for 20 minutes before sharpening it while pouring saltwater over it. This not only makes sharpening easier and sharper but also extends the knife's lifespan.

4. Wiping oil stains off aluminum products in kitchen equipment

After prolonged use, aluminum products can accumulate oil stains on their surface. While cooking food with aluminum products, use rough paper to vigorously wipe along the edges while they are still hot to remove oil stains.

5. How to wipe glassware

When wiping glassware such as fruit plates, cool bottles, or cold food utensils that do not have much accumulated dirt or stains, there is no need for soap, laundry powder, or stain removers; just use some stray hair or tea leaves to wipe them clean. This not only saves time and effort but also has a better cleaning effect than soap.

6. Cleverly removing oil stains from kitchen floors

Before mopping the floor, you can use hot water to moisten the oily area to soften the stains. Then pour some vinegar onto the mop before mopping; this will help remove oil stains from the floor.