7 DO’s & Don’ts of Commercial Pressure Cooking

7 DO’s & Don’ts of Commercial Pressure Cooking

A commercial kitchen can be a demanding environment to work in. As a chef, you have the added responsibility of maintaining a sanitary and safe workplace. You not only have to prepare food for your customers, but you also need to maintain cleanliness and order in the kitchen. While being involved in chores you must not forget the most important aspect of your cooking tools – the dos & don’ts of commercial pressure cooking.

Cooking in a commercial kitchen can be difficult. With hundreds of different dishes to prepare, it’s easy to make mistakes that could cost your restaurant thousands of dollars. No doubt that the commercial cookers are most time savers and cost-effective in any commercial kitchen – at the same time not following the dos & don’ts may sometimes get compensated by those saved time & money.

Here are the 7 most important Dos & Don’ts which would help you get the best out of your investment in a commercial pressure cooker.

1. Checking your Pot

Before using the pressure cooker, there are a few things that you should know. The first thing is to check for any cracks or nicks in the pot. If there are any, you should not use them because the pots can be dangerous to use. Only use the cookers which come with safety certificates & which are tested in the factory every time before delivery.

2. Cleaning your pot after every use

Before you begin cooking with your new pressure cooker, make sure to properly clean it and remove any food particles that may have remained. Some pots come with a non-stick coating that will need to be scrubbed off before washing and then re-coated after washing and drying.

3. Water Level

You must also ensure that there’s enough water in the pot to prevent it from boiling over. Too much water will be very difficult to clean up and can cause accidents. Use of more water than required would lead to water coming out of the whistle & vent pipe – which would require you to clean the lead after use. The low water level would burn the food. Hence ideal water level must be maintained every time.

4. Vent Pipe Blockage

Safety valve provided on any pressure cooker for safety. The most common cause of a safety valve fuse blowing is a clogged vent pipe. The vent pipe is a nozzle on which the whistle is placed. When we cook food with granule, sometimes it gets blocked in that nozzle not allowing the pressure to release through whistle – leading the safety valve fuse off. Before use – make sure you check the nozzle every time. Need be, clean it with a wire making sure the hole is clear and clean.

5. Pressure Meter

Most commercial cooking equipment comes with a pressure meter. You must know how must maximum pressure your cooker can handle. Be clear in this term from your supplier. Ideally cooking needs 7 to 10 Psi pressure at maximum. Some food may need up to 15 Psi. Being clear about your requirement will help you get the ideal cooker product for use.

6. Blowing the pressure after use

Make sure you do not blow the pressure immediately after switching off the stove from the pressure cooker. The best flavor, softness, and taste are derived when food is cooked properly. The remaining heat and pressure after switching off the cooker – make the food inside cooked properly. Also, due to safety concerns – it is advised that the cooker lead is opened only when the cooker is relatively colder and pressure is settled automatically.

7. Replacement of spares

Last but not least, pressure cookers spares like a gasket, safety valves, pressure meters, and whistle must be replaced periodically for optimum performance. You must keep all parts spared in order to meet periodical requirements. Gasket and safety valves are a must to have replacement parts in your stock.

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