Stainless Steel: Cleaning Tips

Best Way to Clean Stainless Steel Commercial Kitchen Equipment

Stainless steel is found in nearly every corner of a commercial kitchen. From dish rooms to prep areas, virtually every surface in a restaurant or commercial kitchen is made of the germ resistant material. Restaurant staff cleans the surface of any stainless steel at the end of the work day but are they cleaning it with the best practices to preserve the material? Below we have outlined the best ways to keep the stainless steel commercial kitchen equipment in your restaurant shiny and clean.

1. Use warm water to rinse the surface after each use throughout the day for general care of any stainless steel restaurant equipment.
2. To clean tougher messes, use a non-scratching coarse powder, like baking soda. If you cover the entire surface of the restaurant sink or prep table with baking soda, simply use a soft sponge while scrubbing in the same direction of the polish lines. If you motion in the opposite direction, you will scratch the stainless steel. Instead of water, rinse the baking soda with vinegar. This will remove stains and naturally disinfect.
4. To rid your stainless steel surfaces of resisting stains, like rust, create a paste with cream of tartar and lemon juice. Add this paste directly to the stain, and let it sit for thirty minutes. Next, you will just remove the paste and rinse the area. If the stain persists, add more of the mixture and let it sit a little while longer. This concoction should remove even the toughest stains.
5. To increase the sparkle of your stainless steel prep and cooking equipment, polish with flour, club soda, or lemon peel! Simply apply one of these three items, then rub with a soft cloth, rinse with warm water, and dry, your stainless steel equipment will look brand new!

No matter if you have new or used kitchen equipment, preserving the function and appearance is important. It's also essential to keep your stainless steel as clean as possible, as your restaurant serves many people each day. By following these tips you'll protect customers from illness and yourself from needing to invest in new equipment!

This article was inspired by jusmfg.com. For more stainless steel tips and information, check out their site!

Choosing the Right Pot & Dish Sink

Before buying a pot and dish sink, also known as a compartment sink, there are many steps to consider when finding the one that best fits your needs.  To get started, consider what the main use of the sink will be.  Will you need to wash large pots and pans, or just small utilities? Are you just washing vegetables? Determine what the primary use will be to get started in the buying process.

Step 1: Choose the Number of Sink Bowls

Consider what you will need to do with your pot and dish sink. Some of the ideal numbers of compartments for various tasks include:

Commercial Compartment Sinks

  • One: Utility or vegetable wash
  • Two: Food thaw or prep
  • Three: Rinse, wash and sanitize

Step 2: Choose the Gauge

For many pieces of equipment including pot and dish sinks, gauge determines the thickness of the stainless steel.  This means the lower the gauge number, the thicker the steel will be. So for instance, 14 gauge steel will be thicker than 20 gauge. Thicker material will add to the overall weight of the product, but provides more durability and will last longer.

  • 20 or 18 gauge: Thin material, good for soft water areas
  • 16 gauge: Medium grade material and stronger legs
  • 14 gauge: Thickest material, greatest durability and stands up to hard water

Step 3: Select the Bowl Size

When choosing your bowl size for your pot and dish sink, consider the largest object you will be washing. You will need to be able to submerge the object at least halfway each side.

  • Larger bowl sizes can really increase the efficiency of an operation
  • Many bowls are available in various depths, anywhere from 12” to 20”

Step 4: Choose the Drainboard Size

The drainboard is the landing or work area for dirty or clean dishes. This can be on the right, left or both sides. These are typically required to pass inspection. Drainboards are usually slightly pitched toward the bowls so excess water will flow back into the sink.

Step 5: Browse Our Inventory

We have a wide variety of pot and dish sinks here at BCL Restaurant Supply.  You can browse or online inventory here or come into our showroom located approximately 5 minutes East from Downtown Saint Louis in Sauget, IL.

For more information, please contact our sales manager Russ at 618.274.4112 or shoot him an email at russ@bclrestaurantsupply.com