How often should I deep-clean my commercial kitchen?

Keeping your commercial kitchen spotless is not only a question of professional standards but also critical for the safe operation of your business by creating a clean and hygienic food preparation area.

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Having your kitchen deep cleaned obviously makes sense, but how often should you do it and what exactly does it involve?

A deep clean

While your kitchen will be kept clean through the day-to-day course of operation, the expert techniques involved in giving you kitchen a deep and thorough clean will ensure that all your equipment functions properly and is safe and hygienic to use.

Your grills, extractor fans and work surfaces should all undergo deep cleaning that leaves them germ-free and in compliance with health and safety regulations for commercial kitchens. Particular attention must be paid to your extractor equipment and to ensuring that every inch of your commercial ovens, including the out-of-sight elements of your combi ovens from suppliers such as 247 Catering Supplies, are spotless and functioning like new.

Other potential trouble spots, such as fridge and freezer door seals, should also be thoroughly cleaned and inspected to ensure they are functioning properly and preserving food at the correct temperature.

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How often does my kitchen need a deep clean?

According to the Health and Safety at Work Act 1974, a commercial kitchen should be deep cleaned every six months; however, this should be supported by a proper cleaning protocol so that cleanliness standards are maintained at all times.

For peace of mind, you may prefer to schedule extra deep cleaning sessions during the year; in addition, more regular deep cleaning may be a requirement if you need to meet the requirements of the five-star food hygiene rating. If you have just taken over a commercial kitchen, you may find that a one off-deep clean is essential before you open for business.

Choosing a cleaning contractor

However good your cleaning and hygiene protocols, this is one job that you need to leave to the professionals. You may already use a contractor; if not, ask the previous owners of the business for their recommendations, if appropriate, or ask around for a firm with references and a proven track record. Keeping your kitchen clean helps you to take control of kitchen hygiene in the most efficient manner.…

Cuts of Chicken and How to Cook Them

The two main cuts of chicken are the leg and the breast. They both have advantages, but it is important to ensure you cook them correctly or you could end up with a tough and tasteless dish that no one enjoys. The wings could be considered as the third cut, but they often do not make it as far as the table.

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Chicken Breast

The breast meat is paler in colour than the leg meat and is generally more tender. Which is why it can be cooked so quickly. If you can afford corn-fed free-range chicken, so much the better. It is always best to choose the highest-quality meat you can afford and be careful not to overcook it.

Chicken is always chilled when it comes out of butchers fridges, so it is a good idea to bring it to room temperature before putting it in the oven. To ensure that it remains moist and succulent, preheat the oven to gas mark 7 or 220 C and bake on a foil-lined tray. If your chicken breasts are of varying thicknesses, beat the thicker ones to the same depth as the others.

When you have brushed the fillets with oil and added seasoning, bake them uncovered for ten minutes, and then turn over and bake on the other side for another eight minutes or until the juices run clear. Eating Well gives alternative methods for checking that meat is properly cooked. Allow the chicken to rest for a few minutes before you serve it. If you are buying cooked chicken, ensure it has been stored at the correct temperature. Food businesses can find all the equipment they need from suppliers such as


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Chicken Legs

Chicken legs can be separated into the thigh and the drumstick. The meat is darker than breast meat and benefits from long, slow cooking as it is not as tender. Chicken leg cuts are much cheaper than chicken breasts but also have a far superior flavor. So as long as you are not in a hurry, go for the leg when you can. Chicken legs are ideal for casseroles, curries and pies that need longer cooking times than chicken breast recipes.

Of course, whole roast chickens are always popular and very easy to cook if you are feeding a crowd.…