Simco offers a few practical Bain Marie cleaning tips to restaurant owners

The team of Simco has uploaded another blog post on their portal. This content deals with the cleaning requirements of a commercial Bain Marie and the relevant procedures to keep it neat & tidy. The piece is jointly written by a team of content writers with additional help from web designers and individuals having relevant experience in the catering segment. The primary intention of the post is to make the clients aware of the frequent need for maintenance and help them in this procedure with a few points.

According to one of the highly-placed sources in the company, " Many individuals set foot in the hospitality industry, intending to transform it and start by purchasing the titular item. However, they don't have any idea about cleaning the product. We have come up with various tips for this issue as many users complain of not being able to complete the cleaning process of their Bain Marie despite using all the tricks in the box. The item's name comes from a French word that means water bath. It is an industrial product used for preparing food and accomplishes the task of keeping the ingredients delicious for a long time. Maintenance of the product demands in-depth knowledge of the machine. However, not everyone is well-versed with such technicalities. Therefore, we have decided to write the blog to keep everyone abreast of the various cleaning techniques."

The first procedure described by the blog is to clean the item after working hours a minimum of once per week. The first step is to clear the fridge by emptying its content and employing a deep scrub with liquid change. If the food has made stains on the device during regular working during the day, the machine must be cleared after appropriately changing the liquid. The content says that one must start the process by turning off the machine an hour before closing the restaurant. After that, it is essential to use the waste control process to clear, take weight and record all the food. The next step is to clean the external
components of the premium appliance by taking a bucket full of hot liquid mixed with detergent and using a wet fabric for cleaning. The write-up instructs to wipe under all the nearby areas and machines like the chafing tool. The following step is to change the clear liquid inside the equipment to a set level. If the amount of grease & grime is more, adding a small amount of dishwashing agent to the water is recommended. The final suggested tip is to use a blue roll to polish all the device's metal lips to make them shiny. One can garner further information by contacting leading commercial Bain Marie suppliers in Melbourne & Sydney.

The content also provides a process for deep cleaning before water change. The piece enumerates a few points to that effect. The first & second point, like the former process, is to turn off Bain Marie one hour before closing the establishment & use the waste control process to empty, weigh and record all food items. Under the next step, the blog instructs that it may not be needed to clear the dirty water from the device; a feature that varies on every model. The write-up says that it could be a drain handle or a piece of similar equipment attached to a pipe that is needed to be deposited in the bin or even no drain. Once done, a plastic container is required to put the liquid into a bin.

Once all the liquid is taken out, it is required to soak any excessive fluids with the help of a bucket & sponge. Once done, use a clear bucket of warm water and soap to wipe the internal components using sponges & scourers to make them sparkling. Pay attention to the areas where there is a build-up of dirt and soot. Use a hygienic fluid to rinse the commercial Bain Marie after the process completion and sponge dry. Once done, use a blue roll for a good wipe. Once done, set the level with clear fluid by refilling and take care of all the outer locations & elements by following the nightly maintenance process.

To gain knowledge about the descaling process, visit https://simcogroup.com.au/.

3/9b Forge St, Blacktown NSW 2148

Simco catering equipment is the leading kitchen appliances and commercial Bain Marie supplier in Perth & Brisbane. In addition, they send and distribute their offerings to numerous areas in Australia and have more than seven years of specialisation in manufacturing and selling industrial pantry equipment. The organisation adheres to Australian rules & regulations and offers long-lasting, performance-oriented, cost-effective products in Australia. The head office of Simco is in Sydney.

This release was published on openPR.