Published on Thursday, 03 September 2015
Written by The Editors
Serving kiosks are subject to local health department requirements, but as in a traditional kitchen, operators should regularly clean and sanitize all equipment, components and materials. While some kiosks may require a three-compartment sink for washing utensils and/or a prep sink for production, others may utilize a nearby kitchen or commissary for these tasks.
Here, Rick Sher, vice president of service at Day & Nite/All Service, based in New Hyde Park, N.Y., discusses kiosk cleaning and maintenance considerations.
- The cleaning regimen is dependent on how the kiosk is built, but this equipment typically requires daily cleaning and regular wipe downs.
- Cleaning and maintenance also depends on the kiosk’s installation. For example, remote refrigeration units are easier to maintain and service. If this equipment is located within a kiosk, it has to be serviced after hours.
- Unless it’s in a semi-permanent unit with refrigeration that continues operating after hours, empty all perishable food each day and properly store it at an off-site location. Empty all water in wells and sinks.
- Food well heating elements can burn out and typically need replacement on a regular basis.
- Clean refrigeration condensers monthly. This requires brushing out and then blowing out dust with CO2 or nitrogen.
- Because most kiosks use induction heating, which is electrical, there is minimal maintenance needed for cooking equipment.
- Equipment built into serving kiosk cabinetry can be more difficult to interchange. Beyond that, most components and equipment are replaceable in these units.