A commercial kitchen is a busy place. Between the cooking and the serving, it’s easy for dirt and grease to build up. If not cleaned on a regular basis, this dirt and grease can lead to bacteria growth, which can be dangerous for both your customers and your staff. In this blog post, we will discuss how to deep clean a restaurant kitchen. We will provide you with our commercial kitchen cleaning guide so that you can be sure that every nook and cranny is clean!
Why is Restaurant Kitchen Cleaning Important?
A restaurant kitchen is full of potential hazards. There is the risk of slips and falls, as well as exposure to harmful bacteria. Kitchen cleaning is important because it helps to reduce these risks. By keeping your kitchen clean, you can help to create a safe environment for both your employees and your customers.
When should you get your Kitchen Deep Cleaned?
A deep clean should be done at least once a month. However, if your kitchen is particularly busy, you may need to do it more often. Kitchen deep cleaning is a big job, so it’s important to make sure that you have the time and resources available to do it properly.
The Benefits of Having (and keeping) a Clean Kitchen
There are many benefits to having a clean kitchen. A clean kitchen is more efficient, and it can help to reduce the spread of illness. Commercial kitchen deep cleaning lets you build a great reputation as a professional business that complies with all the high standards of hygiene. Your customers will have peace of mind knowing that they are eating in a clean environment and your staff will be happier and healthier working in a safe space.
A clean kitchen also helps to prolong the life of your kitchen equipment. By regularly cleaning your ovens, ranges, and other appliances, you can help to prevent the build-up of dirt and grime. This will not only make them look better but also help them to last longer.
Kitchen deep cleaning is an important part of keeping your restaurant running smoothly. By following our checklist, you can be sure that your kitchen is safe and clean for both your employees and your customers.
Cleaning Tip 1: Countertops and Hard Surfaces
Bacteria thrive on countertops and hard surfaces. They should be cleaned several times a day because they are frequently used for food preparation. Remove objects and storage containers from the surface, wipe them down with a soft cloth, and disinfect them using a disinfectant spray before putting things back on the countertop. Remember to make sure to spray about 8-12 inches away from the surface and let the area air-dry first.
In certain situations, you’ll need to do some extra work. Scrub your countertop with a soft brush and warm soapy water if food or drink spills have dried on it. When cleaning tiled surfaces, use specialized tile-based cleaners that remove germs and dirt from the grout.
Cleaning Tip 2: Appliances and Equipment
Cleaning is one of the most important phases of machine maintenance. Keep in mind to clean all your major appliances, as well as toasters, coffee makers, and microwaves. To maintain your kitchen equipment in good working order, you should do deep cleaning every week, and every month.
Follow this quick checklist for cleaning your appliances and equipment:
- Fryers – Boil out your fryer once or twice a week. This will remove any food particles or grease that has built up over time.
- Ovens and ranges – Wipe down all racks, walls, and the door as part of your weekly oven maintenance.
- Burners, flattops, and cooktops – Scrub down these parts and surfaces using a disinfectant spray or warm soapy water. You can also use a degreaser to remove any built-up grease.
- Grills – After each usage, clean off your grates and ash them. You may have to soak your grates in warm soapy water in certain situations to remove grease. Also, empty out any drip trays or other similar places beneath your burner or grates.
- Refrigeration units – Clean the condenser coils by vacuuming out any dust and grime every few months with a firm bristle brush. To prevent sludge from forming, empty and clean the drain pans and tubs on a regular basis.
Cleaning Tip 3: Exhaust Hoods and Vents
Exhaust vents and hoods may be clogged with grease and grime, preventing fresh air from getting in. Every few months, clean the vent hoods if you use a deep fryer on a daily basis. Keep the filters clean, too, by following the directions in your unit’s service manual. If the filters become damaged, such as by rips and tears, replace them right away.
Cleaning Tip 4: Kitchen Floors, Walls, and Ceiling
Food particles, grease, and other debris may accumulate on the floor, walls, and ceiling over time. Your floor should be cleaned on a daily basis; however, the ceiling and walls should be cleaned at least once a month or every two months.
Cleaning Floors
Food and spills make your floor dirty. Foot traffic also makes it worse. When you are done for the day, give your floor a thorough cleaning. Vacuum or sweep away the dust and dirt. Then mop the floor with warm water and vinegar or a heavy-duty cleaning solution. If there are major grease spills, use a high-grade degreaser instead of a regular cleaning solution.
Cleaning Walls & Ceilings
It is always a good idea to wipe off any odd splatters, but you should also clean the walls and ceiling down completely every two weeks or monthly. This will help get rid of any marks or build-up, and it will also help stop bad smells from developing. To do this, use a washcloth or soft bristle brush and an appropriate degreaser or cleaning solution.
Cleaning Tip 5: Sinks, Drains, and Washing Stations
You should use your washing stations to clean ingredients, dishes, and utensils regularly. That makes it even more important that the area always stays spotless. At the end of each day, use a disinfectant spray to wipe the sink and backsplash. To prevent scale and lime buildup, delime your commercial sinks, sprayers, and faucets on a weekly basis.
Over time, oil and grease in commercial kitchens can block your drains and pipes. Every few months, use a special degreaser to remove them. This will keep the drainage and piping systems clean while also assisting in the breakdown of more waste.
Cleaning Tip 6: Storage Areas
Cleaning your storage areas is important for two main reasons: to prevent pests and to maintain hygiene. Every month, you should go through all of your food items and get rid of anything that has expired. This will help keep your kitchen clean and organized.
You should also sweep and mop the floors in your storage areas on a regular basis. In addition, pay close attention to any cracks or crevices where pests might be able to enter. These areas should be sealed up to prevent an infestation.
Cleaning Tip 7: Consider Hiring a Professional Cleaning Company
If you are not able to keep up with the cleaning on your own, you may want to consider hiring a professional cleaning company. Kitchen cleaners will have the experience and knowledge necessary to get your kitchen sparkling clean. In addition, they will be able to do it in a timely manner so that you can focus on running your business.
When looking for a cleaning company, make sure that they offer commercial kitchen cleaning services. You should also read reviews online to find a reputable company. Once you have found a few potential companies, schedule a consultation so that you can discuss your needs and expectations.
In Conclusion
Every commercial kitchen must be cleaned from top to bottom twice a year. This will help keep it clean and meet hygiene standards. Commercial kitchens need to be cleaned often to keep the equipment working well and lasting longer.
We hope these tips have been helpful in getting your commercial kitchen deep cleaned and ready for business!
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