Tips on Keeping Commercial Kitchens Clean

Cleanliness is key in a commercial kitchen. This is important for restaurant kitchens, hotel kitchens and corporate kitchens. Keeping a commercial kitchen clean is essential to preventing the spread of illnesses and food borne illnesses. It is important to clean certain parts daily, weekly and monthly. Follow the tips on keeping commercial kitchens clean below.

 

1. Countertops and Other Surfaces

 

Countertops and hard surfaces are where most bacteria grow. These areas need to be cleaned at least a few times everyday. Wipe down the entire area, including under items stored on the surfaces, with disinfectant and a microfiber cloth. You can also utilize a dish brush and soapy water to scrub the surface to remove dried food and spills. Tiles can be cleaned with tile disinfectants.

 

2. Appliances and Equipment

 

There are specific steps that need to be taken to clean each of your appliances and equipment. Fryers should be boiled once or twice per week and ovens should be wiped down weekly. Cooktops should be scrubbed with disinfectants daily and grills should be brushed off after every use. Refrigerators should be cleaned every week for spills. They should also have their condenser coils cleaned and vacuumed every few months.

 

3. Exhaust Hoods and Vents

 

Airflow can be limited when there is built up grease and grime in the hoods and vents. These should be washed out at least monthly but more if fryers are used daily. Filters should be cleaned according to the owner’s manual. If the filters are damaged, replace them as soon as possible.

 

4. Floors, Walls and Ceilings

 

Grime and grease can get on floors, walls and ceilings as well. Floors should be cleaned daily by sweeping, mopping with vinegar and water or cleaning solutions and degreasers if there are major spills. Walls and ceilings should be cleaned every couple of weeks by scrubbing with degreasers and cleaning solutions via microfiber cloths and bristle brushes. Any splatters that go on the walls and ceiling should be cleaned immediately.

 

5. Sinks

 

Keep sinks spotless as they are utilized to clean dishes and ingredients. Daily use disinfectants and microfiber cloths to clean off the sinks. De-lime the sinks weekly. Degreasers can be utilized to clean out pipes and drains every few months as it is certain that grease and grime will go down the drains.

 

6. Storage Areas

 

Storage areas should be cleaned twice a year. Storage areas include racks, shelves, closets and cupboards. Remove all items, dust the area and wipe off any crumbs with a microfiber cloth. Scrub away stains with a cleaner and bristle brush. Vinegar and soapy water will also clean away stains.

 

Maintaining a clean commercial kitchen is essential to the success of the food sector part of your business. Whether you own a restaurant or corporation, cleaning the commercial kitchen will ensure health and safety to all employees and customers. Utilize the tips listed above to clean every part of your commercial kitchen on a daily, weekly, and monthly basis.