Cleaning is essential for all kitchens. You don’t want to produce food in an unsanitary environment, as you might be risking disease. However, it’s especially important for commercial kitchens. They have government requirements which they need to meet. If they don’t fulfill these obligations, they could get shut down. To prevent this from happening to you, let’s look at four tips you can use when cleaning your kitchen.
Do you ever wonder what happens to all of the old cooking oil and fats that you dispose of in your kitchen? On a small scale, putting the fat into a sealed container, allowing it to cool and then throwing it in the general waste bin is fine.
It might not seem like a likely target for thieves; but your used cooking oil can be stolen from your property and sold on, either to a biodiesel firm or to sell on to some unsuspecting customer of their own.
Worldwide, we use a lot of oil in our cooking. Each year, thousands of tons of vegetable oil are used in dressings, fryers, pastas, cookies, and cakes, and in a hundred other things in restaurant kitchens.
Restaurants go through a lot of oil. And it’s some slippery, slimy stuff. Grease and oil splatter, run, and find their way down drains, behind ducts, and into nooks and crannies everywhere in a kitchen.
It's not just because it smells bad that disposing of used cooking oil is important. The stuff builds up and keeps coming. Normal operations produce a steady supply of used cooking oil that needs to be taken care of.