Info Centre

Keeping equipment clean

Make your equipment last longer with a disciplined cleaning regime

Professional catering equipment is expensive. That's why it always surprises me when I visit commercial kitchens and see ranges covered in burnt on stains, chargrills bars covered in food debris or tainted cooking oil. Someone has paid hard-earned money for this equipment yet it's not going to last as long as it should due to the kitchen staff not looking after it properly.

In order to maintain the performance, and prolong the longevity of any cooking appliance, it's vital that the equipment is regularly cleaned. That means a daily scrub, usually at the end of service, and every now and again a proper deep clean, where the unit is stripped as much as possible and cleaned inside and out. 

To help you with this, we've developed some very brief, visual guides to cleaning some of our most popular equipment. 

Please don't hesitate to let me know if there's any particular piece of equipment you'd like to see a guide for at chef@falconfoodservice.com.

Keep it cleaning!