| GRILLING
(4 of 7) |
Hospitality
and Catering |
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| Special
equipment used for grilling:- |
| •
tongs |
 |
| •
slices |
| •
palette knives |
| •
skewers |
| All
equipment should be washed in hot
soapy water after use, dried and stored.
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 |
| Check
all equipment is safe and free
from faults. |
|
| Electrically
or gas heated grills and salamanders
should be inspected regularly
by a qualified engineer.
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