03 9070 5784
Help & Support
Track My Order
Recently Viewed
Filters
You've viewed 0 of 0 products
Tea towels and cleaning cloths dry the glassware, wipe the benches down between jobs and keep the cooking line clean through service. Run short and one bench cloth ends up doing three jobs, which is where cross-contamination starts, so quantity is the thing to buy on.
Keep commercial tea towels for drying, colour-coded microfibre cloths for benches and sanitising, and a rougher cloth for the cooking line. The kitchen cleaning supplies range covers the chemicals that go with each.
A cloth that has been on the floor near the deep fryer goes in the bin, not back in the water, so a kitchen needs enough stock to get through a shift without improvising.
Counting cloths by station rather than by kitchen? The price guide prices tea towels and microfibre by the pack and by the carton, so the number you land on is easy to cost.
These are the top FAQs for Tea Towels and Cloths
How many does a kitchen actually need?
Enough that every station starts each shift with fresh cloths and nothing gets reused after a dirty job. In practice that is several times what most kitchens hold.
Work it out per station rather than per kitchen: pass, cold larder, cooking line, dishwashing area, front of house. Then double the number for the laundry cycle.
What should the colour coding be?
Whatever you choose, as long as it is written down and matches the coding already in use for chopping boards and cleaning equipment. Typically one colour for food-contact benches, one for general cleaning, one for the washroom.
Put the key on the wall with the kitchen safety signs. A system only in the head chef's head fails on their day off.
Microfibre or cotton?
Microfibre picks up fine soil and works well with a sanitiser, and it dries fast. Cotton absorbs far more, which is what you want for drying glassware and wiping up a spill.
Cotton is also the right answer for drying wine glasses because microfibre can leave lint on glass. Keep both.
Can tea towels be used as oven cloths?
No, and it is the most common burn in a commercial kitchen. A damp tea towel conducts heat straight through, and a dry one near a flame catches.
Use a rated mitt from the kitchen mitts range for anything hot. Keep the tea towels for drying only.
How should they be laundered?
Hot wash, separated by colour code, dried properly. Microfibre should not be washed with fabric softener, which clogs the fibres and kills the pickup.
Kitchen cloths should never be laundered with uniforms or front of house linen. Separate loads, separate bins.
Where should used cloths go during service?
Into a lidded bin at the station, not back onto the bench or over the shoulder. The point of having plenty is that a used cloth leaves circulation immediately.
A bucket of diluted sanitiser for bench cloths is the other common system, provided it is changed regularly rather than once a day.
When should they be thrown out?
When they hold a smell after laundering, when they have been through the fryer area, when they are shedding, or when they are so thin they no longer absorb.
Treat them as consumables alongside the kitchen disposables. Nursing a worn cloth along is a false economy.
