Cleanliness is the key when it comes to running a corporate kitchen, hotel, or restaurant. Restaurants cause 50% or more of foodborne outbreaks. This is according to the Centers for Disease Control and Prevention. This means it is possible to stop the spread of airborne diseases with a clean kitchen.
Apart from regular equipment maintenance, you need to deeply clean some areas of your kitchen space every day of the month. We will help you before you begin. In this article, we will share with you the tips and solutions to keep your commercial kitchen clean.
How to Clean Countertops and Hard Surfaces
Bacteria grows on countertops and hard surfaces because you use them surfaces to prepare food daily. Therefore, it is essential to clean them several times a day. Once you remove the storage bins and items on these surfaces, use a disinfectant spray and a soft cloth to wipe them down. Make sure you are spraying around 8 to 12 inches away from these surfaces. Leave the surface to dry before you place items on your countertop…
You may need to take a few extra steps in some cases. Scrub your countertop using a soft brush with warm soapy water after you remove beverage spills or dried food. Also, clean your tile surfaces using special tile-based disinfectants. It is easy to remove grime and bacteria off grout using these disinfectants.
How to Clean Commercial Equipment and Appliances
Cleaning is the most essential step in equipment maintenance. You need to wipe down every major appliance in your kitchen and your small appliances, such as microwaves, toasters, and coffee makers. Doing deep cleaning every week and every month can help your units to stay in peak condition. Use the following equipment to create a commercial kitchen cleaning checklist.
Refrigeration units – Use a vacuum to remove dust and grime and use a stiff bristle brush to clean the condenser coils every few months.
Grills – Brush off grime and brush ash off your grates after using them. You may need to break up grease by soaking them in warm soapy water in some cases. Remember to empty the areas under your grates or burner or any drip trays.
Burners, cooktops, and flattops – Use warm soapy water or disinfectant spray to scrub down these surfaces and parts.
Ovens and ranges – Include wiping down the door, walls, and rack to your weekly oven maintenance.
Fryers – Boil out your fryer once a week or twice a week.
How to Clean Exhaust Hoods and Vents
Airflow in your kitchen space is usually restricted by too much grime and greases in the exhausts and hoods. If you use a deep fryer daily, you need to wash out the vent hoods sooner or every few months. Do not forget to follow the instructions in the service manual of your unit when cleaning the filters. Replace your filters immediately if you notice damage to them, such as tears and rips.
Cleaning Floors of a Commercial Kitchen
How to Clean the Floors, Walls, and Ceiling of Your Kitchen
Food particles and grease usually accumulate on your kitchen walls, ceiling, and floors over time. Especially in the corners, make cleaning them simple with PVC coving. Clean your kitchen floors every day, and clean your walls and ceiling every month or on a bi-weekly basis. Here is how to clean the floors, walls, and ceiling of your kitchen.
Floors – Floors become dirty due to spills and food. Also, foot traffic can add to the mess. Give your kitchen floor a deep cleaning at the end of the day. Firstly, sweep and vacuum the floor to remove hard dirt and dust. Secondly, use a combination of either heavy-duty cleaning solution or vinegar with warm water to mop up your kitchen floor. The best choice is a mop, even though you can use a machine to save time. It is easy to clean hard-to-reach spaces using a mop. Do not use a regular cleaning solution to clean major grease spills. Instead, use a high-grade degreaser to clean them.
Walls and Ceiling – Wipe off the infrequent splatters on your walls and ceilings. However, you need to scrub the ceiling and walls down thoroughly every month or on a bi-weekly basis. Airborne steam and grease are the common sources of gross and stinky odors, and they can leave a blemish on your walls and ceiling. Scrub off the buildup using a soft bristle brush or a wash cloth with an appropriate cleaning solution or degreaser.
How to Clean Sinks
You use your washing stations to clean your utensils, dishes, and ingredients daily. That is why you need to keep these areas clean at all times. Wipe your sink and backsplash using a disinfectant spray at the end of the day. Delime your commercial faucets, sprayers, and sinks once a week to prevent the build of scale and lime.
You use a lot of grease and oil in your commercial kitchen, so the grease and oil may clog your pipes and drains over time. Use a special degreaser to clean them out every few months. Clearing grease and oil out can help keep your piping and drains clean. It also breaks down more waste and improves the quality of the downstream water.
How to Clean Storage Areas
You need to deep clean all of your storage solutions every six months. That means deep cleaning your cabinets, pantries, and racks and shelving units. Use a microfiber cloth or a vacuum attachment to clean loose debris, such as crumbs, dust, etc. Do this after removing all items in your storage solutions. Then, use a cleaner or soft bristle brush to scrub down any stains, grimes, and grease from the surfaces. You can do the trick using a cleaning solution of vinegar or soap with warmer water.