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Showing posts with label FLAMBE TROLLEY. Show all posts
Showing posts with label FLAMBE TROLLEY. Show all posts

Saturday, February 10, 2024

How the Restaurant Trolleys act as a tool for merchandising and increasing sales?

 Restaurant trolleys, also known as service or serving trolleys, can play a significant role in merchandising and increasing sales in a restaurant. Here are several ways in which they act as a tool for merchandising:

  1. Enhanced Presentation:

    • Trolleys provide a mobile and interactive way to present food and beverages to customers. The visual appeal of a well-presented dish or dessert on a trolley can entice customers to try something they might not have considered.

  2. Upselling Opportunities:

    • Skilled and knowledgeable staff can use trolleys to upsell additional items or special promotions. For example, a dessert trolley may offer a tempting selection of sweets, and the server can recommend pairing them with a dessert wine or coffee.

  3. Tableside Preparation:

    • Trolleys that facilitate tableside preparation or finishing touches add a level of personalization and showmanship. This experience can be memorable for customers and may encourage them to order certain dishes that involve this interactive element.

  4. Highlighting Specials and Features:

    • Trolleys can be used to showcase daily specials, chef's recommendations, or featured items. This draws attention to specific menu items and can influence customers to try something new or unique.

  5. Creating Ambiance:

    • The presence of trolleys can contribute to the overall ambiance of the restaurant. For instance, a wine trolley can add a touch of elegance, creating a sophisticated atmosphere that may encourage customers to order a bottle of wine.

  6. Efficient Service:

    • Trolleys can streamline service by allowing servers to efficiently transport multiple items to and from the kitchen. This efficiency can positively impact customer satisfaction, as timely and well-organized service contributes to a positive dining experience.

  7. Promoting Seasonal Items:

    • Restaurants can use trolleys to feature seasonal or limited-time offerings. This creates a sense of exclusivity and urgency, prompting customers to try these items before they are no longer available.

  8. Customized Merchandising:

    • Trolleys can be customized to fit the theme and style of the restaurant. This personalized touch can contribute to the overall branding and marketing strategy, creating a cohesive and memorable experience for diners.

  9. Encouraging Sharing:

    • Trolleys offering shareable items like appetizers or desserts can encourage group dining and sharing among customers, leading to larger orders.

In summary, restaurant trolleys serve as a versatile tool for merchandising by enhancing presentation, facilitating upselling, providing opportunities for tableside interaction, and contributing to the overall dining experience. When used strategically, they can positively impact sales and customer satisfaction.


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Visit the website to order handcrafted packaging for your wine bottles, Whisky bottles, and miniatures

Tuesday, April 4, 2023

Importance of Carving Trolley in a Fine Dining Restaurant

 Carving trolleys have been a staple in fine dining restaurants for decades, and for good reason. These trolleys are used by professional chefs to carve and serve meats, such as roast beef, lamb, and turkey, tableside. Not only does this add an element of theatre to the dining experience, but it also ensures that the meat is served at the optimal temperature and carved to perfection. In this article, we'll explore the importance of carving trolleys in a fine dining restaurant and why every restaurant should have one.


Enhances the Dining Experience


Fine dining is not just about the food; it's also about the experience. Carving trolleys are an excellent way to add an element of theatre to the dining experience. Watching a skilled chef carve a succulent piece of meat tableside can be a mesmerizing experience. This not only adds to the enjoyment of the meal but also creates a lasting memory for the diner.


Ensures Perfectly Carved Meat


Carving trolleys are an essential tool for any professional chef. They provide a stable and safe platform for carving meats, ensuring that the meat is sliced uniformly and to the desired thickness. This is particularly important for large cuts of meat, such as roast beef or turkey, where uneven carving can ruin the dish's presentation and affect the taste and texture.


Maintains Optimal Temperature


One of the main advantages of carving trolleys is that they allow the chef to carve and serve the meat immediately, ensuring that it is served at the optimal temperature. This is particularly important for meats that are served medium-rare or rare, as they can quickly cool down if left to sit for too long. By carving the meat tableside, the chef can ensure that it is served piping hot and at its best.


Adds to the Restaurant's Ambience


Carving trolleys can also add to the restaurant's ambiance, creating an atmosphere of sophistication and elegance. They are typically made of high-quality materials, such as stainless steel and polished wood, and are often adorned with decorative elements, such as carving knives and meat forks. This not only adds to the aesthetic appeal of the restaurant but also creates a sense of exclusivity and luxury.


Conclusion


In conclusion, carving trolleys are an essential tool for any fine dining restaurant. They not only enhance the dining experience but also ensure that the meat is carved to perfection, served at the optimal temperature, and add to the restaurant's ambiance. If you own or operate a fine dining restaurant, investing in a high-quality carving trolley is a must. Your diners will thank you for it.




Saturday, April 1, 2023

Gueridon Service

 Gueridon Service: Elevating Fine Dining Experience


Fine dining is not just about the food; it's a whole experience that includes the ambiance, the service, and the presentation. One of the service elements that adds to the wow factor of fine dining is the Gueridon Service. In this article, we'll explore what Gueridon Service is, its history, and how it's used in today's restaurants.


What is Gueridon Service?


Gueridon Service is a style of tableside service that involves preparing, cooking, or finishing a dish in front of the guests. The word "Gueridon" comes from the French word "guéridon," which means a small, circular table used for serving food or drinks. In Gueridon Service, the table is used as a workstation, and the server performs a variety of actions, such as carving meats, flambéing dishes, or tossing salads.


History of Gueridon Service


Gueridon Service has its roots in the French culinary tradition. It was popularized in the 19th century by renowned chef Auguste Escoffier, who is considered the father of modern French cuisine. Escoffier believed that Gueridon Service added an extra layer of theater and sophistication to fine dining.


Over time, Gueridon Service has evolved to include new techniques and technologies. Today, it's not just limited to French cuisine but is used in restaurants all around the world.


How Gueridon Service is used in restaurants


Gueridon Service is commonly used in high-end restaurants to provide a unique and personalized dining experience. It's often reserved for special occasions or for dishes that require extra attention and preparation. Some of the popular Gueridon Service techniques used in restaurants include:


Flambéing: This technique involves igniting alcohol, such as brandy or cognac, in a pan to create a flame. The server then pours the flaming liquid over the dish, adding a dramatic effect to the presentation.


Carving: Carving meats, such as roast beef or lamb, at the table is a classic Gueridon Service technique. The server uses a carving knife and fork to slice the meat, while the guests watch.


Salad tossing: Tossing a salad at the table is a great way to add freshness to the dish. The server combines the salad ingredients and dressing in a bowl, and then tosses them together in front of the guests.


Dessert preparation: Making a dessert at the table is a great way to add a fun and interactive element to the meal. Some popular Gueridon Service desserts include crepes Suzette, bananas foster, and cherries jubilee.


Why Gueridon Service is important for SEO


If you're a restaurant owner, including Gueridon Service on your website can improve your SEO rankings. Here are a few reasons why:


Differentiation: By highlighting your Gueridon Service offerings, you can differentiate yourself from other restaurants and show potential customers why they should choose your establishment.


Long-tail keywords: Using long-tail keywords, such as "flambéing at the table" or "dessert preparation," can help improve your website's search engine rankings.


Local search: If you're a local restaurant, including Gueridon Service on your website can help improve your visibility in local search results.


Conclusion


Gueridon Service is a unique and elegant way to elevate the dining experience. Whether it's flambéing, carving, or salad tossing, Gueridon Service adds a touch of theater and sophistication to the meal. By highlighting your Gueridon Service offerings on your website, you can improve your SEO rankings and attract more customers to your establishment.




Friday, March 31, 2023

Flambe Trolley

 A Flambe Trolley is an essential kitchen tool that provides an elegant and impressive way to prepare and serve food. Flambe trolleys are traditionally used in fine dining restaurants and are becoming increasingly popular in home kitchens. They are designed to add a touch of drama and excitement to the dining experience while also ensuring that dishes are cooked to perfection. In this article, we will explore the history of flambe trolleys and their benefits, as well as provide tips for choosing the best one for your needs.


History of Flambe Trolleys:


The concept of cooking and serving food tableside has been around for centuries. However, the first flambe trolley was invented in the early 1900s by Auguste Escoffier, a French chef and restaurateur. Escoffier was known for his innovative culinary techniques and his use of the flambe trolley was no exception. He believed that the trolley provided a unique way to prepare and serve dishes that would impress diners and enhance their dining experience.


Benefits of Flambe Trolleys:


Flambe trolleys offer several benefits for both chefs and diners. One of the main advantages is that they allow chefs to prepare and cook food tableside, which adds an element of entertainment and excitement to the dining experience. This can be particularly beneficial for special occasions, such as birthdays, anniversaries, or other celebrations.


Another benefit of flambe trolleys is that they allow chefs to control the cooking process more closely. Because the food is cooked directly in front of diners, chefs can adjust the heat and cooking time as needed to ensure that the dish is cooked to perfection. This can result in better-tasting food and a more satisfied customer.


Choosing the Best Flambe Trolley:


When choosing a flambe trolley, there are several factors to consider. The first is size – flambe trolleys come in a variety of sizes, so it's important to choose one that will fit comfortably in your kitchen and allow you to cook the dishes you want to serve.


Another important factor is quality. Look for a flambe trolley that is made from high-quality materials, such as stainless steel, and that is sturdy and well-built. This will ensure that the trolley will last for years and will be able to withstand the rigors of regular use.


Finally, consider the features of the flambe trolley. Some models come with built-in burners, while others require a separate burner. Some trolleys also come with additional features, such as storage drawers or shelves. Consider which features are most important to you and choose a trolley that meets your needs.


Conclusion:


In conclusion, a flambe trolley is a valuable tool for any chef or home cook who wants to add an element of excitement and entertainment to their dining experience. With its long history and numerous benefits, a flambe trolley is a worthwhile investment for anyone who takes their cooking seriously. By considering the size, quality, and features of the trolley, you can choose the perfect one for your needs and start impressing your guests with tableside cooking today!

Saturday, March 18, 2023

Importance of various Restaurant Trolleys in the F&B Industry

 The restaurant trolley is a vital piece of equipment in the food and beverage industry. It is used to transport food, beverages, and other essential items around the restaurant, making it easier for the staff to serve their customers. These trolleys come in various designs, sizes, and materials, and they are used for different purposes. In this article, we will discuss the various restaurant trolleys and their usage as a selling tool in the F&B industry.


Food Trolleys

Food trolleys are one of the most common types of restaurant trolleys. They are used to serve food to customers and can carry multiple dishes at once. Food trolleys come in various designs, including buffet trolleys, serving trolleys, and plate trolleys. They are often used in high-end restaurants to add an element of elegance to the dining experience like the carving trolley, flambe trolley, or the Gueridon trolley..


Food trolleys can also be used as a selling tool in the F&B industry. They allow restaurants to showcase their food and present it in a visually appealing way. Restaurants can use food trolleys to promote new dishes or highlight their signature dishes. They can also use food trolleys to offer special deals or promotions to their customers.


Beverage Trolleys

Beverage trolleys are another common type of restaurant trolley. They are used to serve drinks to customers and can carry multiple bottles and glasses at once. Beverage trolleys come in various designs, including wine trolleys, cocktail trolleys, and tea trolleys.


Beverage trolleys can be used as a selling tool in the F&B industry to promote new drinks or highlight the restaurant's signature cocktails. They can also be used to offer special deals or promotions to customers, such as a complimentary glass of wine with a meal or a buy-one-get-one-free deal on cocktails.


Utility Trolleys

Utility trolleys are used to transport various items around the restaurant, such as cutlery, crockery, and cleaning supplies. They come in various designs, including service trolleys, cleaning trolleys, and linen trolleys.


Utility trolleys may not seem like an obvious selling tool, but they can help restaurants improve their efficiency and service. By having the right tools and equipment readily available, restaurants can provide faster and more efficient service to their customers. This, in turn, can lead to increased customer satisfaction and loyalty.


Display Trolleys

Display trolleys are used to showcase items such as desserts, cheeses, or bread. They are often used in high-end restaurants or hotels to add an element of sophistication to the dining experience.


Display trolleys can be used as a selling tool in the F&B industry to promote new desserts or highlight the restaurant's signature dishes. They can also be used to create a sense of anticipation and excitement among customers by showcasing the dessert menu before the end of the meal.


In conclusion, restaurant trolleys are a valuable tool in the food and beverage industry. They not only make it easier for staff to transport items around the restaurant but can also be used as a selling tool to promote new dishes or highlight the restaurant's signature offerings. By choosing the right trolleys for their restaurant, owners can improve efficiency, service, and customer satisfaction, ultimately leading to increased revenue and success.




Thursday, March 9, 2023

What impact a Gueridon Trolley or a Flambe trolley can bring in the restaurant business?

A Gueridon Trolley or a Flambe Trolley can bring a significant impact in the restaurant business, particularly in the areas of customer experience, service quality, and sales.


Firstly, these trolleys can enhance the customer experience by adding an element of theater to the dining experience. The visual spectacle of food being prepared and cooked right in front of the customers is an engaging and memorable experience that can create a lasting impression on customers. It can also increase customer engagement and create a sense of excitement around the dining experience.


Secondly, these trolleys can also improve service quality by allowing for greater customization and personalization of dishes. With the ability to prepare dishes to customer preference, these trolleys offer a level of service that is unique and personalized, and can help differentiate the restaurant from competitors.


Lastly, the use of these trolleys can also increase sales by providing an upselling opportunity. By showcasing premium ingredients, the preparation of food on the trolley can add a premium touch to the dining experience, allowing for the restaurant to charge a premium price for the dish.


In summary, the use of a Gueridon Trolley or a Flambe Trolley can bring several benefits to the restaurant business, including enhancing the customer experience, improving service quality, and increasing sales.




Friday, February 17, 2023

Cupcakes

The history of cupcakes can be traced back to the 18th century. The first mention of a cupcake was in a recipe book called "American Cookery" by Amelia Simmons in 1796. The recipe called for a light cake batter that was baked in small cups, or "cups", which gave the cake its name.

Cupcakes became popular in the 19th century when they were often served at social gatherings and tea parties. They were easy to make and could be decorated in a variety of ways, making them a perfect dessert for any occasion.

In the early 20th century, the introduction of mass-produced baking ingredients such as baking powder, pre-sifted flour, and canned milk made baking easier for home cooks. This led to an increase in the popularity of cupcakes, as they were now even easier to make.

During the 1950s and 1960s, cupcakes became even more popular due to their convenience and portability. They were often sold in bakeries and supermarkets, and became a staple at children's birthday parties.

In recent years, cupcakes have experienced a resurgence in popularity due to the trend of gourmet cupcakes with unique flavors and elaborate decorations. Cupcake shops and bakeries have popped up all over the world, offering a wide range of flavors and designs.

Today, cupcakes remain a beloved dessert that can be enjoyed by people of all ages and backgrounds.

Wednesday, February 8, 2023

Indian Wine Industry

 The Indian wine industry has seen significant growth in recent years, with the country emerging as one of the largest wine-producing nations in the world. India has a diverse climate, which allows for the production of a variety of grapes, including indigenous varieties such as Zinfandel and Chenin Blanc.

The major wine-producing states in India are Maharashtra, Karnataka, and Tamil Nadu. Indian wine companies have made investments in modern winemaking techniques and technology, which has improved the quality of wines produced in the country.

However, the industry faces challenges such as a lack of proper infrastructure, high production costs, and limited distribution channels. In addition, the industry is highly regulated, with restrictions on the import and sale of foreign wines.

Despite these challenges, the demand for wine in India is growing, driven by a growing middle class and increasing Western influence. To tap into this growing market, many international wine companies have established partnerships with Indian companies or set up their own production facilities in the country.

In conclusion, the Indian wine industry is growing, but there is still a long way to go. The government and private companies need to work together to address the challenges facing the industry and to promote the growth of this sector.


FNBCLASSES - Food & Beverage YouTube Channel



Wednesday, October 7, 2020

Ingredients for making Beer



This video is all about the major ingredients used for beer making. Also, this video tells about the importance and the role of the various ingredients. Different types and styles of beer are also discussed in the video with the different strains of yeasts used in the process.


 

This Tequila is going to Rock the world - Teremana Tequila

 



This video is all about the Teremana Tequila produced in the Highlands of the Jalisco region. Created in a small town in the highlands of Jalisco, our founder Dwayne Johnson aka The Rock worked with a Mexican family-owned distillery to build a unique home on the grounds solely for Teremana - Destilería Teremana de Agave. Here they craft Teremana with a love for great tequila made the right way, in small batches, by hand.



Alcoholic Beverages Part 2


The video discusses about the fermentation process and the distillation process for making the alcoholic beverages and to increase their alcoholic strengths. #fnbclasses


 

19 Best Selling Scotch Whisky brands in the World - 2020


This video contains a list of the Bestselling Scotch Whisky brands in the world - 2020. This list is based on the 2020 brand champions report created by the Spirits Business and Forbes. This list contains brands like Diageo, Pernod Ricard and whiskies like Johnnie Walker, Chivas Regal, Ballantine's, Grant's, William Lawsons's, Dewar's, J&B, Black & White, Label 5, Bell's, White Horse, Sir Edward's, Passport, 100 Pipers, Glenfiddich, Teacher's Highland Cream, Clan Campbell, VAT69, The Glenlivet


 

Most Popular Banquet Table Setup - Food & Beverage Services




 

Monday, January 28, 2019

Ancillary Departments


Ancillary Departments
These are service areas usually acting as the link between the kitchen and the food service areas. They are always behind the scenes or “back-of-the-house” the service themselves are some of the busiest unit of a catering establishments, especially over a service period.
Because of this it is important that, department heads ensure that all staff know exactly what their duties are and how to carry them out efficiently and quickly.
In general, especially in large operations from main service areas can be distinguished

1)     Still room
2)     Pantry
3)     Food Pick up Area/ Hot Plate
4)     Linen Room
5)     Store
6)     Wash up/ Kitchen Stewarding
7)     Silver room / plate room

1. STILL ROOM
This is a service area whose main function is to provide items of food & beverages required for the service of meal and not catered for by other major departments in a hotel such as the kitchen, larder and bakery.

Depending on its size and the duties to be performed the staffing will be made. Normally the still room is looked after by a still room supervisor. He/she is responsible for staffing, ordering of supplies and effective control of these items when issued to various departments.

Following are some of the items that are dispense from the still room.

a.      All beverages such as coffee, tea, Hot chocolate etc
b.      Assorted fruit juices both fresh & canned
c.      Milk and cream
d.      Sugars {different types like granulated, cube, brown sugar (demerara)}
e.      Preserves: Jam, marmalade, honey etc (They are normally pre-portioned for better control.)
f.       Butter – it can curled or pre-wrapped portions
g.      Toasted bread Slices, Melba Toast
h.      Breakfast rolls such as Brioche, croissants etc
i.        Assorted breakfast cereals- Cornflakes, Rice crispies, Muesli (mixed of all cereals)etc
j.        Pastries, Gateaux and sandwiches
k.      Porridge and boiled eggs.
From the above list, one can easily understand that all the items required are dispense from Still room
Some of the equipments which are required by the still room

        i.           Refrigerator
     ii.           Tea and coffee dispenser.
   iii.           Salamanders or toasters
   iv.           Bread slicing machines
      v.           Working table tops and cutting boards
   vi.           Large double sink
 vii.           Storage cupboard-for all dry items held in stock such as paper napkins, doilies etc.
viii.           Storage space or shelves- for storing crockery, glassware and cutlery.


2. Pantry

It is used to indicate all back area collectively. Still rooms, Pantry, washup area, store are all collectively referred to as a pantry in a commercial operations but pantry specifically refers to that area where mise-en-place (preparation for service) is carried out. It is the most important area and should be given considerable importance in planning stage.

Different activities are carried out in this area such as:

            i.      Wiping of al cutlery, crockery and glassware.
          ii.      Refilling of cruet set, sauce bottle and sugar bowl
        iii.      Storing out dirty and fresh linen.
        iv.      Storage of stationery
           v.      Sometimes briefing is also done in the pantry
        vi.      Ice cube machine is placed in this area.
      vii.      If there is no plate room, cleaning of silverware also takes place in this area.


3. Food Pick up Area/ Hot Plate

This area is also known as Hot Plate Area. The hot plate may be regarded as the meeting point between the food service staff (F&B) and the food preparation staff (kitchen).

This is a place where all the crockery required for service will be kept warm. Care should be taken to make sure that the amounts of chinaware required are properly stacked in the hot case. In some hotels the silver required will be placed on top of the hotplate and used as required.

Normally an ‘ABOYEUR’ (a barker) is in-charge and controls the hotplate over the service periods. The hotplate is usually gas or electricity operated and should be lit well in advance of the service to ensure all the china and silver are sufficiently heated. Once a dish is ready to serve the Aboyeur will announce it loudly so that the respective waiter can pick it up. Once the food has been picked up the KOT (kitchen order ticket) is put into a control box which can be operated only by a member of the control department who for control purposes makes the copy of the food check from the kitchen.


4. Linen Room

Linen storage is necessary in the F&B Department. All linen such as Serviettes, Table cloths, Slip cloths etc are stored in the F&B department as it is very difficult for the service staff to run to the house keeping department each time to get fresh linen and smooth operation is hampered.

Linen is exchanged everyday by the waiter in the Linen room (house keeping department) on a ‘one for one basis’ which means one dirty linen is exchanged for one clean linen. These are entered in the Linen register and if there is any discrepancy it is also entered in the register..
5. Store

The store acts as a area for keeping any supplies that are used during operations. These may include any condiments, soft drinks, juices, disposable items and guest takeaways (such as sugar sachets). There should be adequate supply of the items required during the service and proper requisition of the item should take place, so that there is no short fall.


6. Kitchen Stewarding / wash up Area

This is the most important Ancillary area which influences the functioning of the outlet. The department which is responsible for the supply and maintenance of all F&B equipments (cutlery, crockery and glassware) and kitchen utensils is known as Kitchen stewarding Department. Kitchen stewarding is the backbone of the F&B department.

In Kitchen Stewarding department, the wash up area occupies the maximum area and is fitted with different equipments. The wash up area is further divided into two:

a) Pot wash: This area is also known as “Scullery”. It is a place for cleaning kitchen pots, pans and other kitchen utensils. It is usually located near the main kitchen.
b) Ware wash / dish washing area: This section is responsible for cleaning off all types of service equipments. It is generally located near the restaurant and room service elevator to minimize the distance of carrying soiled equipment by the waiter. In dish washing area, all cutlery, crockery and glassware are kept separately (to avoid any breakage) and all food debris is put into wet garbage bin and all dry garbage like paper doilies, paper napkin in a separate garbage bin known as dry garbage bin.
DISH WASHING METHODS
When washing the crockery and cutleries one must make sure that the temperature of the water being used is around 75oC. This is done for two reasons:-
1) To sterilize the plate and remove oil stains
2) The china ware or crockery will dry by itself (because of high temperature) without using a wiping cloth therefore being more hygienic
1) Manual or tank method: - This method is used in smaller hotels where the turnover of the crockery’s and cutleries is not very high. In manual wash, two sink method or three sink method is used.
In the cleaning process, washing of equipment with hot water and detergent and rinsing takes place in first sink (in case of three sink method; washing and rinsing in separate sinks). These are then transferred to another sink for sanitization. This method tends to have higher breakages.
2) Automatic conveyor method or Dish washing Machine: - This is used in hotels where turnover is very high. To operate the machine continuous supply of water is required.
In the cleaning process, Plates are arranged on the racks and are rinsed before placing them on the conveyor belt, where it enters the machine. The machine comprises of three chambers. In 1st chamber, the equipments come in contact with water at high pressure from top as well as bottom. In 2nd chamber, the equipments come in contact with a spray of mixture of soap and water at 85oC from above and below and in 3rd chamber the equipments are sprayed with hot water at 90-95oC from top and bottom and sterilization takes place. The cleaning cycle is completed in 21/2 to 3 Minutes.

7. Plate Room/Silver Room
The silver room holds the complete stock of silver and other equipments required for service of all meals along with slight surplus stock for emergency. The various types of silver are kept here on labeled shelves, with all the service plates of one size stacked together. Heavier items should go on the shelves lower down and lighter items higher up. Cutlery, flatware, hollowware and other smaller items are usually stored in drawers lined with baize, as this helps to reduce noise, slipping and scratching.

In very large establishments, the silver and the plate room may be two separate units, but in the majority of places they are combined and in some cases it is a part of wash-up area.

The service equipments in stores should be cleaned and polished periodically. There are many methods available for cleaning silverware:

a)     Burnishing method: It consists of revolving drum half filled with small ball bearings. The silver to be cleaning is placed in the drum, which is then half filed with water, detergent and is closed tightly and machine is switched on for 10 minutes. This method is not suitable for forks and knifes.

b)      Polivit Method: In this method, Polivit plate which is made up of Aluminum is placed in a container with washing soda and silverware is dipped in the container, with atleast one piece touching the plate. Piping hot water is poured to cover the silverware and chemical reaction cleans the utensils. This method is suitable for large pieces of silverware.

c)     Silver Dip Method: In this method, the silver to be cleaned is kept in a wire basket and is immersed in silver dip, which is a pink colour liquid. It is left in the solution for a very short period and is rinsed afterwards. This method is quick but may damage the silverware sue to chemical reaction.

d)     Plate Powder Method:  This method is ideal for the articles that cannot be cleaned by the above methods. In this method, plate powder (which is pink in colour) is mixed with spirit and is rubbed over the surface of the article. Once the paste is dry, it is rubbed with a clean cloth and is rinsed with hot water. This method demands more labour and time and is suitable for cruet, toast rack etc.


e)     Quick Dip Method: In this method, hot water, along with crushed aluminum foil, lemon juice and salt is placed in a container and stirred. Tarnished silver is dipped in this solution for 2-3 minutes. It is then removed and wiped properly




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