A. Equipment Kosherization
1. I knew that there are various equipment regulations, but I was surprised by the countless and detailed regulations about food equipment, such as the use of pots, 24 hour rule, glass, recycling, and more. Among these, I was surprised by the how the use of pots rule is significantly strict. From this, since the rule requires the use of three different pots, I was wondering if most of Jewish families have at least three pots in their kitchen.
2. I was also surprised by the fact that ammonia is often used to kosher equipment in a food service establishment. However, since ammonia smells really bad, I was wondering how a food service establishment deals with a pungent smell of ammonia on equipment.
3. From this lecture,
1. I knew that there are various equipment regulations, but I was surprised by the countless and detailed regulations about food equipment, such as the use of pots, 24 hour rule, glass, recycling, and more. Among these, I was surprised by the how the use of pots rule is significantly strict. From this, since the rule requires the use of three different pots, I was wondering if most of Jewish families have at least three pots in their kitchen.
2. I was also surprised by the fact that ammonia is often used to kosher equipment in a food service establishment. However, since ammonia smells really bad, I was wondering how a food service establishment deals with a pungent smell of ammonia on equipment.
3. From this lecture,