Anyone who has run a restaurant, grocery store, café, an ice cream shop, or any other food service operation knows that keeping your equipment and operating area clean is important. It’s important for three major reasons:To get more news about High Quality Industrial Juice Extractor, you can visit hl-juicer.com official website.

Juicing is a team effort, unless you’re running a one-person show. Even then you rely on good suppliers and partners. Communicate to your team the importance of cleaning your juicing area and equipment on a regular basis. It’s good for your business on so many levels.

If you’re juicing commercially, then you or your staff have probably considered what’s the best way to clean your commercial citrus juicer. This article focuses on 10 guiding principles for keeping your commercial juicer clean.

These guiding principles reflect the best practices we’ve observed across many customer segments. These principles should help you develop the right cleaning strategies, regardless of being a single location or major chain, a food service or grocery retail operation, juicing back-of-house or customer-facing.

#1 A CLEAN JUICER SELLS JUICE, A DIRTY ONE DOESN’T
Customers want to buy juice from clean-looking equipment that is in a clean-looking store, bar, or other commercial operation. Dirty locations and dirty-looking equipment can be a turn-off, so keep it clean. Let your clean equipment act like a billboard for freshness.

A little effort can bring you a long way. A clean juicer helps you sell more juice and supports your brand image. A dirty one does the opposite.

#2 TASTE, HYGIENE, EFFICIENCY
Citrus America’s strategy for the past decade has been to help our customers focus on THE Strategy. THE Strategy is based on Taste, Hygiene, and Efficiency. Taste, Hygiene, and Efficiency are the three basic principles of running a successful juicing program.
This article’s focus is Hygiene and Efficiency. Taste is an extremely important topic but will be addressed in more detail in other articles.

A little effort can bring you a long way. A clean juicer helps you sell more juice and supports your brand image. A dirty one does the opposite.

This article focuses on how to keep your juicing equipment clean and safe so you can juice with confidence. The article is also about cleaning efficiently and effectively to help ensure program success and profitability.
#3 BUY THE RIGHT EQUIPMENT
When you’re looking at which equipment to buy, remember, you’ll be cleaning the juicer every day. Select quality equipment that meets the proper hygiene standards. Select equipment that can be taken apart easily for effective cleaning. Choose equipment that can withstand high temperature cleaning and can be properly sanitized.

Most grocery retailers and food service operators look for equipment that meets a specific set of hygiene standards. NSF has set certain minimum food equipment standards. In addition, some equipment suppliers go above and beyond these standards. They use higher quality materials, engineer design improvements, and include special features to further improve hygiene, efficiency, durability, and reliability.