Not all restaurants have fully washing equipped kitchens, and not all of them have dishwashing machines that can help the kitchen stewards save time. Now, if the restaurant you are working at does not have a dishwashing machine, then manual pot washing it is. However, you should know that restaurants have guidelines when it comes to manual pot washing, and as a kitchen steward, you should follow these guidelines so as to assure the safety and health of the diners.
Short Step by Step Process
Three sinks are usually used in manual pot washing method. The first sink is for washing the soiled utensils such as the dishes, glassware, etc., and it contains water plus a soap solution. The second sink is for rinsing the washed utensils, and it contains hot water. The third sink is for sanitizing the washed and rinsed utensils. The last sink contains water plus a sanitizer solution, which is usually 100 ppm of chlorine.
Now, what you have to do is to first scrape of any remaining food particles from the soiled utensils, dishes, and glassware and then separate each item accordingly. Once done, place the items in the first sink and wash them thoroughly with the soap solution. After this, you then have to place the items into the second sink, making sure that you rinse them thoroughly. Lastly, place the items into the third sink where they will be sanitized and disinfected. You have to know thought that you should soak the items for at least two to three minutes in each sink to make sure that they are thoroughly cleansed.
Now, when it comes to storing the clean utensils, make sure that you store them in their appropriate storage racks. Furthermore, always make sure that they are stored upside down on their racks. This is done so as to avoid contaminating them with dust particles, etc.
Advantages of Manual Pot Washing Method
Manually washing items is very tiring as compared to simply using a dishwashing machine; however, there are also a lot of advantages associated with it. For one, you get to exercise those arms!
Aside from this though, manual pot washing is also less expensive. You can control the amount of water and detergent that you use, thus, you can save some money. Also, you get to save electricity particularly since you need not use any when you manually wash the items. This way, nonrenewable sources are conserved.
Disadvantages of Manual Pot Washing Method
Of course, there are also some disadvantages to manual pot washing. As stated above, this is very tiring and exhausting, especially if the restaurant has a lot of diners.
Two, it cannot be denied that manual pot washing can cause bottleneck problems, especially during the hectic hours like lunch and dinner hours. Kitchen stewards may find it a little bit hard to keep up with the demands of the front of the restaurant, and they really have to work extra harder just so they could provide clean dishes, utensils, and glassware to the diners. Aside from the diners, they also have to provide clean pots and pans for the chefs.
Chef Matthew, the owner of ProChef360 Blog, is an expert in culinary arts. He is after all an outstanding chef, having had worked in some of the finest resorts, hotels and restaurants in the world. His interest, however, in social media was awakened when he started his own websites. http://prochef360blog.com/