FOOD SAFETY AND STEAM CLEANING
How to save time in the kitchen
Time is of the essence in commercial kitchens where the food needs to be prepared quickly and efficiently, but what can slow down this process? Jeremy Bennett from Tork manufacturer Essity helps to identify ‘time thieves’ in a bid to improve efficiency and enhance hygiene in the kitchen.
Restaurant kitchens are notoriously hectic places, where all members of staff need to work together seamlessly to prepare food for their guests.
Every dish should be well cooked, attractively presented and served piping hot. This requires organisation and precision – qualities that can be difficult to achieve in the overheated, chaotic and often cramped kitchen environment.
Precious time could be wasted if staff are forced to hunt around for equipment or supplies, potentially bumping into each other as they do so. Steps therefore need to be taken to identify the kitchen ‘time thieves’ and to work on ways of overcoming them.
The layout of the kitchen, the positioning of equipment and the availability of cleaning and hygiene products all need to be considered when striving to create a good ‘kitchen flow’. Commercial kitchens should be tidy and organised environments with a place for everything and where everything is in its place. This will enable staff to move around effortlessly and seamlessly, carrying out their jobs efficiently – and this in turn will maximise profitability and keep stress levels down.
Cluttered work spaces could perhaps be described as the number one ‘time thief’ because it will be impossible to find the right utensil, implement or cleaning wiper in a cramped
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kitchen space where the units are a mess. So, all staff members need to learn to put things back in their rightful place after using them.
Service will immediately be slowed down where cleaning supplies and handwashing facilities are not readily available, since the staff will then have to stop what they're doing to find them. Cleaning and hygiene products should therefore be liberally supplied and soap and paper products should ideally be accessible using just one hand, since the other may still be firmly gripping a frying pan or spatula.
When a spill occurs in a kitchen, it’s important to clean it up swiftly to avoid issues such as slipping hazards, cross- contamination and food spoilage. Time will be wasted if no-one can lay their hands on a wiper.
Loose paper rolls are often provided for general kitchen wiping, but these are constantly being moved from A to B. This will make them hard to locate when their use becomes critical, so it makes sense to ensure that wipers are located in fixed positions and that they're easy to spot.
Tork Performance dispensers can be wall-mounted and are available in eye-catching turquoise and white units for the kitchen. These units house a range of products including the Tork Reflex Single Sheet Centrefeed system, which has been expressly designed for use in food preparation areas.
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