Help...greasy Residue...dishes/utensils...commercial Kitchen

Business By 4Gifts4Lisa Updated 25 Feb 2010 , 7:26pm by KHalstead

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4Gifts4Lisa Posted 18 Feb 2010 , 4:27pm
post #1 of 22

I own a retail cake supply shop, and a large part of my business is teaching classes. For that reason, I have a small, but still legal, commercial kitchen. I use a three compartment sink for my washing needs (no commercial dishwasher). I can NOT get the greasy residue/slime off my stuff. Additionally, all my cookie cutters and tips rust (I believe b.c I am required to let them air dry?). Here is my routine...please advise if you have ANY tips or cleaning product recommendations:

1. Scrape off any extra gunk (buttercream from mixer blade, etc)
2. Wash in HOT water with Dawn detergent (and the water is HOT...I cannot stick my hand in all...without heavy gloves)
3. Rinse in same hot water, second sink compartment
4. Sanitize in third compartment, same hot water, with a splash of bleach (I have also used the quats but did not notice a difference)
5. Air dry on rack (for my tips I have a wooden thread holder I got from WalMart...probably not "legal" though)

Grease is clinging to everything. Please help.

21 replies
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Mike1394 Posted 18 Feb 2010 , 4:44pm
post #2 of 22

Your water isn't hot enough. Grease will melt in water over 120 degrees. I don't know of any grease used for baking that will still be solid at 120.

You're not changing your water enough.

Sinks are dirty


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indydebi Posted 18 Feb 2010 , 4:56pm
post #3 of 22

soap ratio may be off. A squirt in your home kitchen sink is way different than the amount you need in a commercial sink, which tends to be bigger and deeper.

I had Eco-Lab set up automatic soap dispensers in my kitchen so all I had to do was push one button and the water & soap were disbursed in the proper ratio.

At the hotel I'm now working at, someone made a sink of water last night and it had 14 soap bubbles floating on the top. I had to let the water out and remake it using WAY more soap than she did.

Sometimes we get in the habit of "knowing" how long to squeeze the soap bottle without really looking at how much soap we are using.

You should have a HUGE pile of soap bubbles in your water. If you find it hard to easily rinse off all of the soap, then you have enough. If it rinses off really quick and easy, you don't have enough soap in there.

Dawn will cut anything, so I think it's not enough soap.

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4Gifts4Lisa Posted 18 Feb 2010 , 5:17pm
post #4 of 22 melts in the water; the tank is set to 120, I believe. It might be higher. The problem is when it dries, it re-solidifies.

Debi I think you may be right. I do have lots of bubbles, and when they go I change out the water, but I never have a problem rinsing off the soap. I'll try doubling my Dawn and go from there.

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Rose_N_Crantz Posted 18 Feb 2010 , 5:35pm
post #5 of 22

When I worked in the bakery I was the only one who could get grease free utensils when they dried.

First, I would spray the stuff down with HOT water. I never checked the temp, I just turned the hot water on full blast. I used the hand sprayer to remove ALL bits of cake/frosting/whatever. Then once they were visibly clean, I would put them in soapy water and give them a quick scrub down. Rinse in hot water, sit in sani water for at least 1min. The sani water wasn't hot, but not cold. Just kinda lukewarm. Lay out the utensils on a tray with paper towels, put away in the morning.

Not sure about the rusty tips though. We didn't have a special rack to dry them on, so I just laid them on another tray with paper towels. I made sure they were on their sides, not standing up because water could get trapped in there. Also made sure none were stuck together. Somehow we always ended up with some rusty ones though and our supervisor just said to throw those away and let her know so she could order some more.

EDIT: forgot about this. I don't know if it would help you out but I've heard of some people who put the tips in a saucepan of water and boil the water for a few minutes on the stove. They'll set it on the stove, go about the other cleaning duties and when they're done, they take the pot off the stove, rinse and wash as usual. No grease. But if you don't have a stove in your kitchen then that doesn't help! icon_smile.gif

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nesweetcake Posted 18 Feb 2010 , 5:37pm
post #6 of 22

Here is another suggestion. Take a paper towel and wipe off any greasy things, like beaters, spatulas etc. before they hit the soapy water. Also, you may have what we call in the mid west as "hard" water and a water softener will keep your soap working more effectively. You can even rent an inline tank that Culligan would change out every month or two. Good Luck. I know in my kitchen, I can tell the minute the softener has run out as soon as I draw the dish water.

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cadgurl07 Posted 18 Feb 2010 , 5:52pm
post #7 of 22

My Wilton instuctor told us if we had a grease problem to add a little vinegar to the water. I haven't had a grease problem that wasn't solved with I don't know if it works, but I throw I'd through it out there.

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surgery2 Posted 18 Feb 2010 , 11:37pm
post #8 of 22

I spray my equipment including tips with degreaser, then run my stuff through my commercial dishwasher that heats to 180 degrees, with commercial dishmachine Dawn detergent

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RainbowBeach Posted 19 Feb 2010 , 6:54am
post #9 of 22

I always put my metal cutters in a warm oven for a few minutes after I wash them - the heat evaporates any water, and they don't rust.

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jillmakescakes Posted 19 Feb 2010 , 2:08pm
post #10 of 22

I use a commercial grade dish soap that is intended for greasy items. Never have a greasy residue unless there isn't enough soap.

As far as the rusting goes, Wilton tips should never rust and if they do they should be returned. I suspect that you may also not be using enough sanitizer. If the proper amount is used, the items should air dry faster than if nothing was used. Do you use test strips to ensure the proper sanitzer ratio?

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infinitsky Posted 19 Feb 2010 , 2:39pm
post #11 of 22

I have no clue about grease residue.
My teacher told us if we use detergent with citrus flavoring as ingredient, that will cause wilton tips to change color and look nasty (I am not sure if it is rust).
I changed my dishwashing liquid, and also I dry the tips after washing them on cup warmers. No more nasty tips... HTH

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littlecake Posted 19 Feb 2010 , 2:56pm
post #12 of 22

stick all the greasy stuff in a bucket in the the hotest water in the bucket...just let it run for a few minutes, and overflow in the sink...let that set awhile...dump it out and do it again...then wash stuff.

i have to wash a bunch of bags every week....i rinse them 3 times before i wash them

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kansaslaura Posted 19 Feb 2010 , 3:04pm
post #13 of 22

I'm wondering if it isn't your final rinse causing you trouble. You say a "splash" of bleach--it's important you get the right amount of bleach for the amount of water you are using in that last rinse. Too much bleach (even if it seems like a teeny amount) will leave a greasy feeling residue. Are you testing the final rinse sink with a strip? I don't use bleach but a sanitizer in my final and like it MUCH better.

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soccermom17 Posted 19 Feb 2010 , 3:05pm
post #14 of 22

I rinse off everything with really hot water first. Then get my sinks filled and wash away. But like indydeb said, make sure there is enough soap in the water.

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indydebi Posted 21 Feb 2010 , 9:47am
post #15 of 22

Hey lisa! Ironically, I ran into something at the hotel tonight that made me look up this thread. Is your "greasy" dishes .... does it have a white film to it also ... not just greasy, but greasy white in color?

Here's why I ask: Someone made the sanitizer sink of water, using bleach, and they poured more than they usually do. I asked where the strips were so we could test the water and no one seemed to know (yeah, it's on my list to "discuss" with the hotel manager! icon_twisted.gif ). As I was doing dishes, the dishes were coming out of the sanitizer sink with this white greasy film all over them! They were rinsing out of the middle sink just fine .. but the 3rd sink was the problem.

I let the water out of the 3rd sink and there was this awful white greasy film all over the sink.

What's odd is I hadn't been washing any dishes that had a lot of grease on them. So I'm wondering if the bleach/water ratio would cause this?

In my comm'l kitchen, I had EcoLab set up the automatic dispensers so I never had to measure soap or sanitizer. can anyone tell me what the correct bleach to water ratio should be? Thanks in advance!

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surgery2 Posted 21 Feb 2010 , 4:30pm
post #16 of 22

Minnimum 50 ppm, maximum 100ppm, we used to use bleach as sanitizer in the olden days, quat is the prefered now.Some still use bleach b/c of cost. And Im sure you know the test strips for bleach and quat are different.

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indydebi Posted 21 Feb 2010 , 8:48pm
post #17 of 22

surgery, can you translate that into "cups per gallon"? I need to be able to explain to folks how much to put in a sink. Right now they're doing the "just a splash" method. icon_confused.gif

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bistro Posted 21 Feb 2010 , 8:55pm
post #18 of 22

Debi, do you have the lil red sanitizing buckets? One capful of bleach to one of those buckets has always tested fine.


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indydebi Posted 21 Feb 2010 , 8:59pm
post #19 of 22

bistro, very helpful, thanks.

And welcome to CC. icon_wink.gif

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4Gifts4Lisa Posted 23 Feb 2010 , 5:19am
post #20 of 22

Debi, YES, I am noticing the greasy/whitish residue in the third sink. I use bleach, and I do have the test strips and use them. I am wondering if I should go back to the quats...I used it before, it was just easier for me to grab a bottle of bleach at WalMart.

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catlharper Posted 23 Feb 2010 , 7:20am
post #21 of 22

The kitchen that I rent has a three sink method...soap, degreaser and sanitizer and I never have any greasy issues. They actually have it in a pump situation where there are 5 gallon drums under the sinks and tubes that go up to the faucet to mix with the hot water. And, yes, we, too use only hot water and dish gloves.

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