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Cleaning oven trays frequency


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itreatpets

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Posted 09 January 2020 - 12:38 PM

Good Day IFSQN Peeps

 

I have a question about oven trays and how often they should be cleaned. We roast our product on trays and my experience is it needs to be cleaned after every use. However we don't have many trays and production is giving me push back. Their reasoning is, It will be reused for raw product then going back into the oven with the kill step. 

 

What is everyone's thoughts on the matter?

 

Just some background info;

Trays are large and expanded stainless

Our kill step reaches temperature of 90°C (194°F) for 20+ hours

We are going for SQF lvl 2

Product is beef meat



SQFconsultant

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Posted 09 January 2020 - 03:04 PM

Get more trays.


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Glenn Oster
 
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itreatpets

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Posted 09 January 2020 - 03:17 PM

Get more trays.

 

 

Working on that, unfortunately they are costume made trays and take several months to deliver. Should have them late March. However I need a solution for the meantime.

 

Thank you for the suggestion.

Thank you for the suggestion.



The Food Scientist

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Posted 09 January 2020 - 04:09 PM

My guess is cleaning them takes a loooong time, right? 

 

I was at a bakery previously and they did the same thing, and their excuse was cleaning them is a pain and takes time. SOOO what Glenn said, WE GOT MORE TRAYS! And we rotated between using and cleaning. 

 

Now it depends on what product(s) you use them for? It could also be a physical contamination issue and even worse, allergen? Sadly I can't think of any other solution but to clean them now until you get the new ones. 

 

Edit: oh just read that your product is beef. So Don't think any of the issues I mentioned would be a problem to you. 

 

I guess perhaps it could cause cross contamination, (between raw and cooked) there's a risk, asses it.


Edited by The Food Scientist, 09 January 2020 - 04:13 PM.

Everything in food is science. The only subjective part is when you eat it. - Alton Brown.


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Timwoodbag

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Posted 13 January 2020 - 06:39 PM

There are no quality issues with back to back batches?  No physical residue leftover?

 

Pizza pans in restaurants are never to be cleaned, just wiped and re-oiled between pizzas.  Some pans will literally go 10+ years without anything but a wipe from a dirty rag, and tossed into a cardboard box until the next pizza is needed.  Obviously this is not the same process, but any little piece of crust, just a few oily crumbs, left from the previous pizza will affect the next one.  

 

Anyways I don't know enough about this to give an educated answer, but ever look into something like this to quick clean between batches? 

 https://vimeo.com/277514851






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