Commercial kitchens can get very dirty. 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 commercial kitchen

View of the inside of a restaurant kitchen

Countertops and Hard Surfaces

Bacteria thrive on countertops and other hard surfaces. They should be cleaned several times a day because they are often used to prepare food. Remove objects and storage containers from the surface. Wipe them down with a soft cloth, then use a disinfectant spray to disinfect them before putting things back on the countertop.

There are some cases when you will need to do some extra work. If there is dried food or drink on your countertop, scrub it with a soft brush and warm soapy water. When cleaning tiled surfaces, use a tile-based cleaner that removes germs and dirt from the grout.

Appliances and Equipment

Cleaning is one of the most important things you can do to maintain your machines. Make sure to clean all your major appliances, as well as toasters, coffee makers, and microwaves. You should also do deep cleaning every week and every month.

  • To keep your fryer working well, you should boil it out once or twice a week. This will remove any food particles or grease that has built up over time.
  • You should clean the racks, walls, and door of your oven every week as part of your oven maintenance.
  • Burners, flattops, and cooktops can be cleaned with a disinfectant spray or warm soapy water. If there is grease build-up, you can use a degreaser.
  • After using your grill, clean off the grates and ash them. In some cases, you will need to soak the grates in warm soapy water to remove grease. Make sure to also empty out any drip trays or similar places beneath your burner or grates.
  • Refrigeration units need to be cleaned every few months. You should vacuum the coils and clean the drain pans and tubs to prevent sludge from forming.

Exhaust Hoods and Vents

Exhaust vents and hoods can get clogged with grease and dirt, which will stop fresh air from getting in. If you use a deep fryer on a daily basis, then you should clean the vent hoods every few months. You should also keep the filters clean by following the directions in your unit’s service manual. If the filters become damaged, such as by rips or tears, then you should replace them right away.

Kitchen Floors, Walls, and Ceiling

Over time, food particles, grease, and other debris can build up on the floor. The floor should be cleaned every day. However, the ceiling and walls should be cleaned at least once a month or every two months.

Cleaning Floors

Food and spills can make your floor dirty. Foot traffic makes it worse. To clean it, 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

You should always wipe off any odd splatters. But you should also clean the walls and ceiling 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.

Sinks, Drains, and Washing Stations

You should use your washing stations to clean ingredients, dishes, and utensils regularly. This is even more important if the area always stays clean. 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.

If you want to keep your commercial kitchen’s drainage and piping systems clean, you should use a degreaser every few months. Degreasers will break down any grease or oil that has built up over time. This will help keep your kitchen running smoothly and will also make it easier to dispose of waste.

Storage Areas

It is important to clean your storage areas regularly. This will help keep pests away and will also help maintain hygiene. You should go through all of your food items every month and get rid of anything that has expired. This will help keep your kitchen clean and organized.

You should sweep and mop the floors in your storage areas on a regular basis. In addition, take care of any cracks or crevices where pests might be able to enter. Make sure to seal these areas up so that pests cannot get in.

Consider Hiring a Professional Cleaning Company

If you’re not able to keep up with cleaning your kitchen on your own, you might want to consider hiring a professional cleaning company. Kitchen cleaners have experience and knowledge in getting kitchens clean. They will also be able to do it in a timely manner so you can focus on 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 an appointment with them so that you can discuss your needs and expectations.

In Conclusion

Commercial kitchens must be cleaned from top to bottom every six months. This will help keep the kitchen clean and meet hygiene standards. Cleaning the kitchen often will help keep the equipment working well and lasting longer.

We hope these deep cleaning tips have been helpful in getting your commercial kitchen clean and ready for business!

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