Cleaning the Cookers, Iron Skillets, and Stove Well

There are always proper steps when it comes to cleaning the cookers as well as the iron skillets and stove well.  Cleaning them is not just washing them with water and detergent, but the kitchen steward also has to take into consideration safety precautions.  This is done so as to protect himself as well as protect the equipment they are handling.

The first thing that needs to be done by the kitchen steward is to inform the cook or the chef that it is the scheduled time for cleaning the cookers, iron skillets, and stove well.  Informing the chef is very important so that the chef has ample time to take away any unused food for storage in the refrigerator.

Once the unused food has been stored properly, only then can the kitchen steward turn the machine's main switch off.  Again, this is very important so as to prevent accidents such as an electric shock.

The next step is to, of course, clean them.  First, he should get rid of any accumulated soils, grime, oil, etc.  Second, he then has to make use of a scouring pad or a hand brush to wash the parts.  The scouring pad or hand brush should be dipped in water and the right amount of detergent be poured.  He should not pour too much detergent on the brush or pad though since it is a waste of money to waste detergent.  Plus, it will take more time to rinse the parts off.

He should then thoroughly scrub all the areas as well as the sides of the machine so as to remove the soils.  If there are soils that are hard to remove, he could make use of a scraper to remove them.

After a thorough scrubbing, he could then wipe off the excess liquid and detergent off with a cloth, dipping them in water and rinsing them to remove the dirty liquid.

Now that the cookers, iron skillets, and stove well are clean, the kitchen steward also has to tidy up the place.  With a damp cloth, he should wipe off any soils or grime around the machine.  This way, when the chefs come back to use the machine, the area is tidy and clean.

Aside from cleaning the areas around the machine, the kitchen steward still has to clean the floor since some of the dirty fluid may have dripped down the floor.  With a clean mop, he should mop the floor up around the machine, making sure that he removes any spills.

The kitchen steward should also make sure that the floor is dry before informing the chefs that they can use the machine again.  This way, accidents like falls and slips are avoided.

When everything is finished and the areas around the machine and the floor are clean, the kitchen steward can then inform the chefs that the machine is ready and that they can already resume their cooking there.

These are the steps on how to clean the cookers, iron skillets, and stove wells.  The kitchen steward should always keep in mind his safety and the safety of others when cleaning the machine.

About the Author

Chef Matt G is the guy behind the Stewarding Department, he is a well seasoned all rounder when it comes to all things kitchen related as well is a mad keen blogger in all aspects of the term.