Showing posts from July, 2016

3 Tips for Keeping Your Commercial Deep Fryers Working Efficiently

One important piece of equipment you'll find in most restaurants, especially fast food ones, is the deep fryer. Maintaining your commercial deep fryers is crucial to the quality of your food, your kitchen efficiency and your profit margin. Fast Fix LLC is here to help you keep your fryers working great with these 3 tips: 1. Keep Fryers Extra Clean.  Deep fryers are one of the hardest pieces of kitchen equipment to keep clean. Grease build-up will eventually become a fire hazard if it accumulates. Wipe down your fryer at least once a day. When cleaning, be sure to clean the entire machine, especially the areas down under the fryer tank. You should also clean the fryer baskets through the dishwasher every day. Don't put them back in the fryer until they are completely dry to avoid splattering. Depending on the amount of frying you do at your restaurant, be sure to deep clean the unit every 3-6 months. 2. Change Your Fryer Oil Regularly.  If your oil is old, you will

Commercial Food Service Tips: Food Safety

The restaurant business revolves around food. Preparing food, cooking food, serving food, cleaning up food, the list of food related restaurant duties goes on and on. When it comes to preparing food commercially, it's extremely important to keep food safety in mind. Consumers are becoming more and more concerned with how their food is being prepared and whether or not it's safe to eat. In today's blog, Fast Fix LLC offers some food safety tips for you to keep in mind when running a commercial kitchen. 1. Wash Your Hands. One of the most important things to remember when working in a commercial kitchen is to keep your hands clean. One of the main culprits of foodborne illnesses is dirty hands. Obviously you need to wash them anytime you go to the bathroom, leave the kitchen, touch doorknobs, etc. However, you also need to wash your hands when dealing with different foods to avoid cross-contamination. In addition to washing your hands, you should wash meat and vegetab

8 Most Commonly Missed Places When Cleaning A Restaurant Kitchen

One of the easiest ways to keep your restaurant equipment in tip-top shape is to clean it frequently. While there are obvious places that need wiped down, there are many places that easily get over looked. Fast Fix LLC has created a list of some of the areas most commonly missed during the kitchen cleaning process. 1. Underneath and Behind Equipment.  It's obvious that the tops of equipment needs to be wiped down, they are probably the part of equipment that sees the most food, grease, etc. Unfortunately, food and grease can easily fall or splatter onto the side of equipment and underneath it. Since these places are less obvious to need cleaning, it can get pretty dirty down there. Out-of-sight-out-of-mind is definitely not a saying you want to use when it comes to restaurant kitchens. Bacteria and vermin will be attracted to food scraps that are hiding behind and below your equipment. In addition, health inspectors are going to check these areas too! Be sure to add these s

7 Ways to Reduce Food Waste in Your Restaurant Kitchen

As a restaurant owner, the cost of food is one thing that's always on your mind. You can't really run a restaurant without food. Have you ever thought about the amount of money that's thrown out with the garbage each year? While a little leftover food at the end of the night might not seem like much, those costs can add up quickly. Keep reading for 7 ways to reduce food waste in your kitchen from Fast Fix LLC . 1. Don't Overbuy Fresh Produce.  Providing quality, fresh food to customers is something every restaurant should strive for. The unfortunate thing about fresh produce is that is can spoil quickly. If a produce vendor has a huge sale, it's tempting to purchase extra. However, if you buy more than you'll be able to use before it spoils, your attempt to save money will have resulted in money wasted. 2. Inspect All Food Orders Upon Arrival.  The worst thing that can happen when it comes to purchasing mass amounts of food from vendors is finding ou