Gastro accessories products
Gastro kitchen accessories briefly explained.
Under the motto: Always buy cheap catering containers, we lead in our Shop A large number of gastro products that you need every day in your restaurant or hotel.
- Gastric tank In short, GN containers are simply indispensable in the catering kitchen. The practical containers are standardized in standard size, serve to store, cook or transport cold and warm dishes. The mass of the containers are standardized so that stackable, can be combined.
- Gastro cook and kitchen knife are practically the most important tool in gastronomy and are to be carefully selected. We offer
- Cutting boards for gastronomy are well selected supportive in compliance with the hygiene regulations HACCP. Depending on the food, the cutting board is selected accordingly with size and color selection variants.
- Sheet and rust for the gastronomy Different rust, baking sheets are required in the preparation of different dishes in ovens. With us you will find brook plates, grilles, GN rust and pizza plates. The thermal property is extremely important here and aluminum or stainless steel can usually be found here. Finally, the convectomatic sheets are the elite of the baking sheets and add the extensive range for the hot air stoves or steam cookers.
A few words still why it is very important to pay attention to hygiene, especially in the accessories.
Hygiene management and HACCP concept. Means advertised HACCP
Hazard Analysis and Critical Control Points is the basis for hygiene management.
On the basis of the EU regulation, all companies are obliged to implement this concept in the food. You have to monitor compliance and implementation yourself and follow critically.
For this reason, it is extremely important to use the accessories and auxiliary products in the gastro kitchen correctly.
In order to prevent cross -contamination, various gastro cutting boards should be used to process the various feed groups. These should be thoroughly cleaned with detergent after use and disinfected if necessary (e.g. after processing raw meat such as chicken ...).
There Poultry, meat and eggs are considered particularly endangered and often contain germs and bacteria, these foods must be processed separately from other ingredients and all objects and work surfaces that come into contact with it must be immediately cleaned and disinfected. Of course, everyone who often does not process such foods that are not contaminated by any and bacteria and after the contact must wash their hands thoroughly.
Because rags and cleaning towels are a high risk, only cleaning utensils from fleece should be used, which can be washed out several times a day and disposed of or disinfected at the end of the day.
The guideline good process practice in the hospitality industry can be downloaded to gastrosuisse.
