Kashering literally means “to render or make kosher”, and whether it’s for your personal kitchen or a food manufacturing plant, the methods and reasons are the same.  This can entail a major scrub down cleaning and then waiting at least 24 hours before proceeding to the next phase, which includes either torching/incinerating, soaking in a ritual boiling water bath (a mikveh), or running near-boiling water through the pipes or over equipment that can’t be removed. Sometimes there are utensils, pieces of machinery or equipment that will never be able to pass muster, and those expensive items would generally be purged and replaced. This lengthy process must be accomplished before any factory or plant can even entertain the thought of having their products certified kosher.  Herein lies one of the costly parts of this venture, and one that inevitably gets passed down to the final price for the consumer.

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