Cookware Care
Stainless Steel Cookware Despite its name, stainless steel can still rust if not properly maintained. However, this can be avoided by adopting a cleaning routine: • Clean pans with warm soapy water. Use soapy water and a cloth or sponge that will not scratch the surfaces of your pans. • Use boiling water to remove stubborn stains. Try pouring boiling water to loosen the stains if soapy water is not enough to do the job. • A vinegar solution can remove hard water spots. Use a 1-part white vinegar to 3-parts water solution to remove hard water spots. Avoid: • Abrasive scrubbers such as steel pads and scrapers can cause nicks in the finish and lead to rust over time. • Bleach tends to discolour steel and should be avoided. • Stacking pots and pans can sometimes cause scratches. If possible, hang these pots and pans instead.
Aluminum Cookware Aluminum cookware is popular given its light weight and heat-conducting properties. However, it requires proper care as it is not as sturdy as materials such as stainless steel. By ensuring that it is properly cleaned, you can extend its lifespan: Cool your cookware before washing If possible, allow some time for your pots and pans to cool down before cleaning them. Sometimes, a hot pot or pan may warp if cleaned immediately. In addition, the person washing the dishes risks getting burned. • Use warm soapy water. Most of the time, a cloth and warm soapy water are all you need to clean your pots and pans. • Avoid cooking acidic foods. Besides a tendency to stain pans, acidic foods such as tomatoes can also cause the pans to become pitted over time. • Vinegar or white tartar solution can help brighten aluminum Mix either 4 tablespoons of white vinegar or white tartar in one quart of water. Avoid: • Metal utensils. Metal utensils can scratch the coating and reduce its ability to be non-stick. Use only plastic or wood utensils. • Do not soak in soapy water. Doing so will cause food cooked in the pan giving a soapy aftertaste as non-stick coatings tend to absorb the soap. • Abrasive scrub brushes. These causes the same damage to non-stick coating as a metal utensil would. Use a small amount of baking soda instead to loosen the food if you encounter stubborn stains.
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Cast Iron Cookware Inexpensive and durable, cast iron pans are perfect for the kitchen. Being an excellent heat conductor, cast iron pans heat evenly throughout. Safe to use on a stove and in the oven, these pans can last a lifetime if properly maintained. Like stainless steel, the pans will rust if not taken care of. Before putting a new pan to use, seasoning it ensures its non-stick surface and prevents rusting. It is also recommended that the seasoning process be repeated after each use and cleaning: 1. Use a very light coat of neutral oils such as vegetable oil to coat the pan. 2. Preheat oven to 300 degrees. 3. Lay the pan upside down on the oven rack and place a piece of foil underneath to catch oil drippings. If the pan is placed face up, the oil can gum up on the surface. 4. Bake the pan for 45 minutes. Some pans come with a factory season coating. Depending on your preference, you can use this until it wears off or scrape it off and start from scratch. Always preheat the pan. By cooking food properly in the pan, you can reduce the amount of cleaning needed to maintain your cookware. Ideally, the pan should be warm but not hot to the extent that it your food scorches immediately after you have put it in. Sprinkle a bit of water on the pan as a test: If the water bubbles and hops, your pan is perfect. If it evaporates, the pan is too hot. How to clean: • Use soapy warm water to clean your pan. Let the pan cool off first and wash it with soap. • Use a cloth or sponge to wash interior. Abrasives create scratches and nicks that will cause your pan to rust so use a soft cloth or sponge instead. • Dry immediately after washing. Drying your pan immediately after washing prevents rusting. Avoid: • Never ever soak your pan. Soaking may also cause pans to rust. • Never store food in a cast iron pan. Foods cooked in cast iron pans should be served immediately or stored separately. Acidic foods left on the pan can disintegrate the seasoning and the food will also absorb the metallic taste.
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Product Safety & Public Health Routine internal inspections in restaurants should be done regularly to ensure that good hygiene habits are being practiced, and food is handled properly. Here are some tips to help you and your business.
Critical points These habits prevent foodborne illness, and thus deemed important to follow. 1. Always observe proper handwashing procedures. 2. Ensure that food suppliers are approved sources 3. Always ensure that dishwashers have the right amount of sanitizer concentration 4. Equipment should be colour labeled properly to prevent cross contamination between raw and cooked food.
Meat Health inspectors will usually pay special attention to foods that requires time and temperature maintenance to prevent bacterial growth. Usually checks will be done on the storage, cooking and holding temperatures of meat, poultry and seafood.
Staff training In Singapore, a certification on Basic Food Hygiene is required for all food handlers. Always ensure that supervisors and employees have up to date knowledge on food safety, and food handling, that are approved by the local government.
Food Storage As an important aspect of the commercial kitchen, here are eight ways food service operators can store food safely. 1. Follow the First In, First Out (FIFO) rule. The FIFO rule protects both food safety and food quality. Newer supplies of food should always be placed behind older ones so that older food will be used first. It is also good to label all food with a “received” date and “use by” date to ensure freshness. 2. Meat should be place as low as possible to prevent meat juices from dripping and contaminating food below. 3. Food should always be stored in air-tight containers to increase shelf life and maintain food safery. Use food pans (with Flexsil-Lids), ingredient bins, and food storage boxes to keep your kitchen counters organised and hygienic. 4. No food should be placed on the floor to prevent water, dust or any other contaminants from soaking through bags and contaminate food. Check with your local health guidelines for the minimum height to store food. 5. Never overload the refrigerator. Too many items packed in a refrigerator can cause hot spots that are not cold enough, and an overworked chilling unit. The air vents might also be blocked, and unsafe storage conditions can result. 6. Shelves and floors should be kept clean and organised. Use wall shelving and shelving units to keep your kitchen organised, and label them clearly to help employees spend lesser time looking for items, and more time on cooking.
Food transportation Bacteria can start to grow at temperatures between 5°C to 60°C. Therefore, it is important to use proper equipment that can keep food warm at desirable temperatures for long periods of time, such as Thermo Future Boxes.
Food catering Buffets, restaurants and hotels may use warmers or chafing dishes to keep food warm, and minimise contamination. Ideally, a thermometer should be in place to keep temperatures in check, and constant stirring should be done to keep the temperature even.
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APPENDIX A Symbols Guide LOGO
EXPLANATION
Listed by the National Sanitation Foundation. NSF, an independent testing organization, list products which meet their criteria for sanitation and cleanability.
Not suitable to blend ice
Oven grill
Induction
Radiant ring
Gas
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APPENDIX B Closed Washing Racks Sizing Chart
S900 (238mm)
S800 (215mm)
HALF SIZE RACKS
Maximum Compartment Width
S738 (196mm)
17 Compartments 73mm S638 (174mm)
10 Compartments 87mm 8 Compartments 103mm S534 (155mm)
Use the vertical guide marks at left to determine item height and appropriate rack number. S434 (133mm)
S418 (114mm)
S318 (92mm)
FULL SIZE RACKS
Maximum Compartment Width
49 Compartments 60mm
MH = MAXIMUM HEIGHT
36 Compartments 72mm 25 Compartments 87mm 16 Compartments 109mm
METRIC mm
To Determine Compartment Size • Half Size Racks: Place glass or stemware upside down over circle chart. Look down on the glass. Whatever circle the largest diameter of the glass fits within will determine the number of compartments. • Full Size Racks: Place glass or stemware upside down over circle chart. Look down on the glass. Whatever circle the largest diameter of the glass fits within will determine the number of compartments.
S958 (257mm)
9 Compartments 148mm
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APPENDIX C
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No 20 Pandan Road, Singapore 609272 T 65 6268 3922 F 65 6266 2796 enquiry@siahuat.com.sg
No. 7, 9 & 11 Temple Street, Singapore 058559 T 65 6223 1732 F 65 6223 4630 sales@siahuat.com.sg
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Sia Huat Pte Ltd (Corporate Office/Showroom/Warehouse) No. 20 Pandan Road Singapore 609272 T : 65 6268 3922 F : 65 6266 2796 enquiry@siahuat.com.sg (Retail Sales) No. 7, 9 & 11 Temple Street Singapore 058559 T : 65 6223 1732 F : 65 6223 4630 sales@siahuat.com.sg
Hocatsu (M) Sdn Bhd No. 23 Jalan PJS 11/1 Bandar Sunway 46150 Petaling Jaya Selangor Darul Ehsan, Malaysia T : 603 5633 4588 F : 603 5634 4589 enquiry@hocatsu.com.my