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Commercial Kitchen Deep Cleaning

Commercial Kitchen Deep CleaningWhether you are running a hotel, restaurant, or catering kitchen, cleanliness should be a crucial part of your catering business. Public Health England estimate that restaurants account for 50 percent of foodborne outbreaks.

The outbreaks result from bacteria like Norovirus and Salmonella, which often breed in all the corners and cracks of prep areas, as well as on heavily used equipment. There may also be times when areas or appliances need to be cleaned more regularly than the recommended regularity.

Kitchen Cleaning Routines

After Every Shift

Keep your kitchen hygienic by sharing cleaning responsibilities during every shift, that is, breakfast, lunch, and dinner. Ensure there are no gaps in cleanliness by:

  • Empty sanitizing buckets
  • Brush the grill
  • Cleaning the fryers
  • Remove all dirty laundry and cleaning rags
  • Keep chefs’ jackets and aprons in the laundry
  • Wash and sanitize cutting boards, preparation tables, and reach-in fridges
  • Sweep walk-in refrigerator
  • Cover all items in fridges

Daily Duties

Mostly, these duties are performed by night porters, hired cleaners who clean at night, to ensure maintained hygiene standards in the kitchen. The do the following tasks:

  • Wash the can openers
  • Clean out grease traps
  • Run hood filters in the dishwasher
  • Change grill, flattops, and range foil linings
  • Sweep and mop floors

Weekly Tasks

  • De-limescale taps, spray units and sinks
  • Clean coffee machine
  • Oiling cast iron cookware
  • Eptying, washing and sanitizing reach in and walk in fridges
  • Cleaning the ovens (using the manufacturer’s instructions)
  • Clean baffle grease filters

Monthly Tasks

    • Calibrate ovens and thermometers
    • Emptying and sanitizing the ice machine
    • Cleaning freezers
    • Changing pest traps (if any)
    • Refill your first aid kit
    • Updating your material safety data sheets
    • Washing walls and ceilings
    • Wiping down the dry storage area

Annual Tasks

Unlike the daily, weekly, and monthly tasks where employees can be engaged, most of the annual functions require professional assistance. Planning them during off-peak seasons prevents any disruption in the business. They include:

      • Inspect the fire extinguishers
      • Cleaning the cooker hoods
      • Cleaning the pilot lights on any gas kitchen apparatus (follow the manufacturer’s manual)
      • Inspecting the fire suppression system

How regularly should these items or equipment be cleaned?

Apart from daily, weekly and monthly cleanings to ensure these units stay in top condition. The following should be included in a commercial kitchen cleaning checklist:

      • Fryers should be boiled out once or twice-weekly.
      • You should wipe down the walls, doors, and rack of ovens and ranges as part of your weekly oven upkeep.
      • Scrub down the surfaces and parts of flattops, cooktops, and burners using warm soapy water or a disinfectant spray.
      • For grills, grime off your grates and brush off ash every time after use. Under some conditions, you may be required to soak them in warm soapy water. This will help break up grease.

Also, remember to empty any drip trays or areas below your grates or burners.

      • Refrigeration units should have their condenser coils cleaned every few months. Make sure you use a vacuum and a stiff bristle brush to remove grime and dust.

Empty and clean the drain tubs and pans regularly to prevent sludge build-up.

How does the catering industry define kitchen items?

Moveable equipment

These refer to the items that get into direct contact with food. For instance, trays, serving spoons, chopping boards, spatulas, and containers. Any utensils used during cooking fall under this category.

Non-food contact

These include washbasins, work surfaces, taps, walls, and door handles.

Commercial Appliances and Equipment Cleaning

Cleaning equipment and appliances are crucial in their maintenance. All your major devices and small ones such as microwaves, toasters, and coffee makers should be wiped down.

Countertops and Hard Surfaces

These two are a centre for bacteria growth. Since they are frequently used for food preparation, you should clean them regularly during the day.

      • Remove storage bins and items off the surface and then wipe them using a soft cloth and antiseptic spray.
      • Wear gloves every time and wash hands after sanitizing surfaces
      • When spraying, keep an 8 to 12 inches distance from the surface
      • When you are removing beverage spills or dried food, scrub your countertop using warm soapy water and a soft brush.
      • If you are cleaning tile surfaces, use special tile-based antiseptics that can grime off grout and remove bacteria.
      • Use soft scrubbing and scouring pads to avoid damaging surfaces
      • Launder dishcloths at 60 degrees temperature after cleaning kitchen surfaces. Rinse the cloths in warm water and store it in a bowl of sterilizer between uses
      • Always remove food stains while cooking and clean them regularly

Cleaning an Oven

Because of their versatile and heavy use, commercial kitchen ovens are centres for crumbs, grime, and other food by-products. The best way to tell when your oven needs a good, thorough cleaning is when it starts to smoke.

  • Remove the racks and wash them separately using warm water and non-toxic cleaner
  • Carefully remove burnt food by-products from the oven’s interior surfaces using a cloth. Get rid of all loose food remains.
  • Scrub what you can from food boil over and build-up using a pad or wire brush.
  • Using water and baking soda, make a paste and smear it on the remains residue
  • A few minutes after applying the paste, spray with vinegar and remove using a wire brush
  • Ensure the interior is clean with no residues by using vinegar and baking soda. Failure to do this results in contaminants, odours, and tastes.
  • Clean the door and exterior parts of the oven using warm water and non-toxic cleaner
  • Wipe the oven using a microfiber cloth for final touches

Ovens are sensitive so, make sure you an accepted cleaning solution and follow the company procedures. Cleaning chemicals can be harsh on your hands. Thus, always ensure you wear gloves as well as any safety protections from both the manufacturer and your company.

Cleaning Exhaust Hoods

When it comes to cleaning duct systems, and canopy hoods are frequently the most ignored commercial kitchen areas. The exhaust hoods are responsible for ejecting heat, odours, and smoke from the kitchen area. It helps in preserving fresh air for staff and regulating temperature.

  • Make sure your kitchen crew conducts a regular external hood scrubbing as part of their systematic cleaning checklist.
  • Concentrate on the interior section to ensure safety and ideal food preparation.
  • Remove the filters from the hoods and wash them carefully
  • Scrub down the hoods themselves to remove soil or any baked-on grease
  • Soak the filters in a sink with hot, soapy water and scrub the hoods using a degreaser solution
  • Rinse away the dirt and oil with water (power jet)
  • Air dry or use a powerful vacuum to get rid of the moisture from the filters
  • Inspect and replace worn out and lose fan belts

If you want to skip the traditional way of cleaning the hoods, you can use a spray-and-vac cleaning system, you must remember to wear protective gear (for hands and eyes) while using these solutions.

Cleaning a Sink

Sinks are regularly used when washing dishes, ingredients, and dishes. You might ignore this, but the kitchen sink can eventually become a centre for germs. This is due to its constant exposure to kitchen waste and dirt. It’s an important area that should always stay spotless.

  • Make sure that utensils are cleaned right after use, and sinks are cleaned between uses and regularly throughout the day with frequent use.
  • Thoroughly sanitize using commercial cleaning supplies like dual-purpose cleaner and disinfectant.
  • Use the Greasepak unit to clean fats, oil, and grease (FOGS) in sinks. It conforms with laws like BS EN1825 and its applicable to any commercial catering industry.
  • Clean your drains and piping for a neutral odour with the Greasepak module. It helps breakdown waste more effectively and keeps efficient functioning in pipes.

Cleaning the Dishwasher

Dishwashers must reach an 82.2 degrees Celsius temperature to offer exhaustive sanitation. Unless you can provide sufficient heat, always remember to separate equipment in the dishwasher.

  • Regularly, we are advised to do a pre-wash on utensils before cleaning them with a dishwasher. This helps in removing the baked-on stains. Failure to do this can result in clogging of the filter, hence affecting the dishwasher’s performance.
  • A poor dishwasher performance will result in cloudy tableware. If this continues with visible stains and marks after cleaning the filter, shift attention to your dishwasher.
  • Ensure you use water softening salts to ease your dishwasher’s effectiveness
  • Thoroughly clean your dishwasher and door seals using a multi-purpose cleaner. When cleaning, use a soft sponge for scrubbing, then use a damp cloth to wipe down.
  • Leave the dishwasher door open after every task. This helps to reduce humidity while maintaining interior cleanliness.

Cleaning Grills and Griddles

Due to their significant uses in commercial kitchens, grime is accumulated on the surface, side, and backs of the grill and griddles. If they are handling high volumes, these appliances should be cleaned one a day, at best.

  • The cleaning cuts conceivable cross-contamination cuts stubborn grease stains and guarantees good re-seasoning.
  • Pour a cup of clean fryer or cooking oil on a hot grill or griddle. Scrub in concentric circles using a pumice stone until its clean. Turn the grill off after scraping the cooking oil into the grease trap.
  • To break any persistent grease residues, pour seltzer water or a cup of soda water onto the warm grill’s surface. Scrub it again as before.
  • Smear a half cup of vinegar on the grill’s surface and ensure it doesn’t pool. Using a rag, rub the grill in concentric circles and scrap the remaining grease for disposal. The acidity in vinegar is exceptional in removing stubborn stains.
  • Scrub the grill with a rag soaked in cooking oil. This ensures excellent decontamination and the grill re-seasoning. Make sure the sides and backs of the grill are scrubbed with a cloth. Use the above solution in case there are stubborn stains, scrub with steel wool, and use a rag to wipe it clean.

Cleaning a Fridge

Look for any company procedures before cleaning begins.

  • Empty the fridge and check for spillages.
  • Remove drawers or shelves and clean with warm soapy water. Rinse them and air dry.
  • Use a multi-purpose cleaner to spray the entire fridge, then wipe the door seals, seams, and walls. Finally, use a soft sponge to wipe any residue solution.
  • Turn on the fridge and clean the exterior using a damp cloth.
  • Use antibacterial wipes to disinfect the door handle and let it air dry.

Cleaning Bread Proofing Drawers & Ovens

These should be cleaned to ensure a smooth proofing process by grime or residual yeast.

  • Removes the racks, if any, and clean with a friendly cleaning product, sponge and water.
  • Remove the pan the proofing drawer’s bottom, empty and sanitize it, and clean with filtered water.
  • Sanitize the proofing drawer’s interior and air dry before use.

Cleaning a Microwave

  • Fill the microwave-safe bowl with about two cups of water to loosen the interior stains
  • Turn on microwave’s full power for two to three minutes
  • Use a multi-purpose washing spray inside
  • Use a dry cloth to wipe the interior clean

Cleaning Floors

If you want to create an enduring bright impression on your visitors, then make sure you have a sparkly floor. While maintaining sparkly floors makes them conspicuous, it also improves air quality. Even without using air fresheners, a well-cleaned area smells neutral.

  • By use of a professional floor cleaner, you experience instant results for elbow grease on the hard-to-reach places. This cleaner lets you preserve a healthy, natural shine of a freshly elegant floor.
  • Clean the gaps between appliances using a mop. You can harness a cloth to the mop’s handle to assure full coverage.
  • You should focus on maintaining the bathroom floors. When cleaning, you should emphasize on cleaner places first and finish on the most critical areas. Using this approach, you cut the spread of germs and ensure the toilet itself comes last.

Cleaning Grease off a Kitchen Floor

  • First, remove any excess layers by using paper towels
  • Smear an industrial kitchen degreaser to the affected area. Wait for ten or more minutes
  • Caution: do not mix bleach or other cleaning chemicals with the solution
  • Apply the formula so it can break down individual grease molecules for ease of cleaning
  • Remove the residuals using a disposable cloth
  • To ensure the floor is hygienically clean, use a mop and soapy water

Common zones often overlooked

During cleaning, these areas are often forgotten:

  • Gullies and drains
  • Underneath appliances
  • Ventilation systems
  • Elevated shelves
  • Plenum chambers and filters
  • In-between walls and equipment
  • Fridge doors, shelves, and seals

Touchpoints and Other Critical Zones

Every day after service, sinks, countertops, and other substantial touchpoints should be cleaned. Always disinfect the countertops with a non-toxic cleaner, and use clean rags to wipe down carefully.

The counters and preparation areas’ backs, sides, and reachable bases should be scoured using non-toxic disinfectants to remove bacteria, viruses, and grime. Use warm water, non-toxic solution, sponges, or brushes to clean sink basins.

Thoroughly clean knobs, faucets, and surrounding counter space or floors in closeness to the sink. Rubber and floor mats need to be cleaned with a mop and non-toxic solution, using warm water. Allow carpets to dry before placing them back into the kitchen to prevent injury and water transfer.

To stress on exhaust hoods, the National Protection Association drafted a code relating to their installation and upkeep. If a commercial kitchen ignores their hood’s regular cleaning, other than putting their employees at risk, they face the likelihood of high penalties. Also, it can cause a compulsory shut down when they are found to be substandard.

In conclusion

One of the top methods to save on your washing chemicals and to improve safety is using an autodose unit. It doses pre-measured quantities of chemicals which removes the problem of waste via overdosing. Its dispensed in sinks, buckets, and spray bottles.

Saving effort and time on cleaning liberates your personnel to focus on the finer details.

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