Kitchen Cleaning Guide

- Apr 11, 2018-

The cleaning of kitchen utensils should adopt different cleaning methods according to different materials.

1. Cleaning of aluminum and aluminum alloy products

Aluminum pan stain removal: The aluminum pan drenched; decontamination powder into a paste, add some soap head, scrub with a soft cloth; rinse with water. Aluminum pan stains can also be wiped with newspapers or a damp cloth when the pan surface is very hot. Special tips also cannot be scrubbed or scraped with iron brushes, soot and knives.

2. Cleaning of iron products

Iron products used in home kitchens include wok, kitchen knives, and the like. The main problem of iron product cleaning is rust removal and rust prevention.

The new iron pan rust: the new iron pan heat, pour half a catty vinegar, and then heat; scrub with a bamboo vine, after the brush vinegar drained; clean the pot with water brush. Tips: 250 grams, put the pot, add a small amount of water, heating, scrub with a spatula, l ~ 2 times to rust.

Iron products rust-proof: After the iron cooker is immersed in the thickened rice water, it can prevent rust; after the iron pan and kitchen knife are used up, apply a layer of oil on the surface or dry it with ginger, which can prevent The role of rust; iron products washed out after use, dry with a clean cloth to prevent rust.

3. Cleaning of stainless steel products

Stainless steel products are characterized by light weight, corrosion resistance, high temperature resistance, moisture resistance, and easy cleaning. Therefore, the number and types of stainless steel kitchen utensils in the kitchen are increasing. Commonly used pots, shovels, spoons, knives, forks, pots, and kettles , cupboards, etc.

Special instructions, strong acid or strong oxidizing chemicals, such as soda, bleach, sodium hypochlorite, etc., can not be scrubbed with hard objects.

4. Copper products cleaning and rust removal

(1) Wipe with vinegar and salt.

(2) Clean with water.

5. Clean dishes or cutting boards

The vegetable piers are generally wooden, and the cutting boards can be wooden or plastic. Because the pier or cutting board is often used to cut meat and cut vegetables, if you do not pay attention to cleaning, bacteria can easily reproduce, and easy to mold.

When using a vegetable pier or cutting board, pay attention to the following issues: 1) The new vegetable pier or cutting board should be disinfected before use. The disinfection method is to use a knife to scrape after water is wet, rinse with water, and then use hot water to heat it again and then dry it. dry. 2) Cut raw and cooked food cutting boards should be separated. 3) Regular disinfection.