about a Cookshack smoker in a commercial kitchen? Even if you keep it scraped down clean, and sanitize the racks, do they have a problem with the residue on the walls, top and bottom of the smoker?
Original Post
Replies sorted oldest to newest
I've encountered no problems. We foil the bottom and the top of the wood pan cover. After each use it's wiped down with mild detergent and water, the foil is renewed and the grease pan is exchanged.
If you intend to cold smoke at a temp less than 160, you should plan on using a commercial sanitizing solution, which can be obtained through Sysco, or any cleaning supply vendor. It's basically the equivilent of bleach. Dilute it as per instructions, spray it on, wipe it off.
You might also check in with the NYS Health Dept. It's always a good thing to develop a relationship with your local inspector and discuss and pre-emptive issues. They tend to take a shine to foodservice owners who are empathetic to the cause.
If you intend to cold smoke at a temp less than 160, you should plan on using a commercial sanitizing solution, which can be obtained through Sysco, or any cleaning supply vendor. It's basically the equivilent of bleach. Dilute it as per instructions, spray it on, wipe it off.
You might also check in with the NYS Health Dept. It's always a good thing to develop a relationship with your local inspector and discuss and pre-emptive issues. They tend to take a shine to foodservice owners who are empathetic to the cause.
WB,
CS makes a commercial line of smokers (100, 200 & 300 series) and I'm sure they can tell you the variations.
They are used in many commercial kitchens, they are NSF tested/rated and are different from the smaller home versions in other ways I believe. You do have to vent them also (use a commercial hood which pulls enough air to get the smoke).
As always, I'd just check with the local authorities.
CS makes a commercial line of smokers (100, 200 & 300 series) and I'm sure they can tell you the variations.
They are used in many commercial kitchens, they are NSF tested/rated and are different from the smaller home versions in other ways I believe. You do have to vent them also (use a commercial hood which pulls enough air to get the smoke).
As always, I'd just check with the local authorities.