2. OBJECTIVES
1. Identify the methods of cleaning equipment;
2. Describe cleaning methods most applicable at
home;
3. Recognize the importance of cleaning methods
of kitchen equipment.
3. METHODS OF CLEANING EQUIPMENT
1. Foam – You use this to increase the
contact time of the chemical solutions
to improve cleaning with less
mechanical force.
4. METHODS OF CLEANING EQUIPMENT
2. High Pressure – used to increase mechanical force, aiding in soil
removal. In high pressure cleaning, chemical detergents are often
used along with an increase temperature to make soil removal
more effective.
5. METHODS OF CLEANING EQUIPMENT
3. Clean In Place (CIP) – is utilized to clean the interior surfaces of
tanks and pipelines of liquid process equipment. A chemical
solution is circulated through a circuit of tanks and or lines then
return to a central reservoir allowing the chemical solution to be
reused. Time, temperature and mechanical force are manipulated
to achieve maximum cleaning.
6. METHODS OF CLEANING EQUIPMENT
4. Clean Out of Place (COP) – is utilized to clean the parts
of filters and parts of other equipment. This requires
disassembly for proper cleaning. Parts removed for
cleaning are placed in a circulation tank and cleaned using
a heated chemical solution and agitation.
7. METHODS OF CLEANING EQUIPMENT
5. Mechanical – it normally involves the use of brush either
by hand or a machine such as a floor scrubber. Mechanical
cleaning uses friction for food soil removal.
8. CLEANING COMPOUND
1. Detergents - These are cleaning agents, solvents or any
substance used to wash tablewares, surfaces, and
equipment. Example: soap, soap powders, cleaners, acids,
volatile solvents and abrasives.
9. CLEANING COMPOUND
2. Solvent Cleaners commonly referred to as degreasers used on
surfaces where grease has burned on. Ovens and grills are
examples of areas that need frequent degreasing. These products
are alkaline based and are formulated to dissolve grease.
10. CLEANING COMPOUND
3. Acid Cleaners. Used periodically in removing mineral deposits
and other soils that detergents cannot eliminate such as scale in
washing machines and steam tables, lime buildup on dishwashing
machines and rust on shelving.
11. CLEANING COMPOUND
4. Abrasives – are generally used to remove heavy accumulations
of soil that are difficult to remove with detergents, solvents and
acids. These products must be carefully used to avoid damage to
the surface being cleaned.
12. OTHER CHEMICALS USED IN CLEANING/SANITIZING
KITCHEN TOOLS, UTENSILS AND EQUIPMENT
1. AMMONIA
13. OTHER CHEMICALS USED IN CLEANING/SANITIZING
KITCHEN TOOLS, UTENSILS AND EQUIPMENT
2. DISH WASHING LIQUID
14. OTHER CHEMICALS USED IN CLEANING/SANITIZING
KITCHEN TOOLS, UTENSILS AND EQUIPMENT
3. CHLORINE
15. OTHER CHEMICALS USED IN CLEANING/SANITIZING
KITCHEN TOOLS, UTENSILS AND EQUIPMENT
4. CARBOLIC ACID
16. OTHER CHEMICALS USED IN CLEANING/SANITIZING
KITCHEN TOOLS, UTENSILS AND EQUIPMENT
5. TIMSEN
17. OTHER CHEMICALS USED IN CLEANING/SANITIZING
KITCHEN TOOLS, UTENSILS AND EQUIPMENT
6. DISINFECTANTS
18. OTHER CHEMICALS USED IN CLEANING/SANITIZING
KITCHEN TOOLS, UTENSILS AND EQUIPMENT
7. SOAP
