Apr
29
2009
Sterilizing Pots, Pans and Other Kitchen Utensils.
Posted by Andrew Routledge in cooking, equipment sterilization, ethnic restaurants, fecal contamination, food hygiene, Food Microorganisms, Food Preparation, indian restaurants, institutional kitchens, kitchen cleaning systems, Miscellaneous, viruses, Water Quality, Work place hygiene, tags: Africa, aluminium pots, cast iron, caustic soda, ceramics, chemical sterilization, chloring cleaning powder, cleaning with steam, cooking equipment, food contamination, food hygiene, glass, neoprene gloves, plastic apron, poike, protective plastic face mask, stainless steel, steel, sterilizing pans, Sterilizing pots, sterilizing with steamCaustic Soda destroys all forms or organic material. Concentrated caustic soda needs to be diluted with water and heated to a temperature of no more than 80 degrees Celsius. Caustic soda breaks down at temperatures above 80 degrees Celsius and ceases to be effective.
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