Kitchen Published by Heriberto chucho, Wednesday, July 12th 2017, 23:32:38 PM.
The fact of the matter is if these three pointers are kept in mind all the time by the maintenance department of the hotel, or the kitchen staff, no unforeseen circumstances will arrive like break down of equipment, short-circuits, excessive power consumption, etc.
Funky water can indicate a problem with the pipes. Your kitchen water can tell you a lot about the state of your plumbing. Ever detect a smell of rotten eggs? If you are in your kitchen, it could just be a forgotten carton of eggs. Or it could indicate a contamination from the sewer pipes. Algae and mold can also grow in your pipes and affect your water supply.
Sweep floors and wipe walls clean on a daily basis or more often if necessary. Liquids spilled onto floors and other surfaces needs taken care by using proper disinfectants. In addition, remove any cobwebs that hang from the kitchen.
We all know that daily cleaning is the only way to keep things in order, operational, but if that is not the case with your kitchen, you should rely on scheduling a cleaning exercise, almost like a mandatory training that corporate want their employee to go through. If your housekeeping department can stick to spring cleaning for rooms, why can’t you do it for the kitchens?
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