The Best Way to clean a Commercial Kitchen
Cleanliness must be your top priority when it comes to keeping your commercial kitchen or any type of food and beverage manufacturing facility clean. It is important to ensure the health and safety of your customers and employees. It’s vital to keep kitchen appliances, equipment and surfaces clean with food
Cleanliness must be your top priority when it comes to keeping your commercial kitchen or any type of food and beverage manufacturing facility clean. It is important to ensure the health and safety of your customers and employees. It’s vital to keep kitchen appliances, equipment and surfaces clean with food safety being of utmost importance. With the hustle and bustle of a busy kitchen, it can be challenging to clean efficiently and effectively. Explore below our tips and tricks for how to keep on top of cleaning your commercial kitchen.
How Do You Keep a Commercial Kitchen Clean?
Maintaining a spotless commercial kitchen requires a structured cleaning routine that balances daily, weekly, and monthly tasks. Regular cleaning is vital to maintain high hygiene standards and prevent the buildup of dirt, grease, and bacteria. Your cleaning routine should be divided into daily, weekly, and monthly tasks, with regular deep cleaning to tackle areas that require more intensive care.
Cleaning Checklist:
- Wipe down high-touch surfaces, such as countertops, doorknobs, equipment and handles.
- Clean appliances and utensils after each use.
- Disinfect sinks, cutting boards, and preparation areas to prevent cross-contamination.
- Sweep and mop the floors to remove debris and spills that could create safety hazards.
- Take out the bins and sanitise waste bins to prevent the spread of bacteria.
- Clean ovens, grills, and stoves thoroughly to remove grease and food residue.
- Inspect ventilation systems and clean grease filters if necessary.
- Deep clean fridges and freezers to eliminate spills, odours, and bacteria.
- Check for grease buildup in kitchen hoods and exhaust systems.
- Always clean from the highest surfaces (like shelves, walls, and exhaust hoods) down to lower surfaces and floors. This method prevents dirt from falling onto freshly cleaned areas.
- Commercial kitchens require durable and efficient cleaning equipment. Invest in high-quality mops, brooms, cloths, and disinfectants that are specifically designed for heavy-duty use. Additionally, use steam cleaners and pressure washers for deep cleaning tasks.
What Equipment is Needed to Clean a Commercial Kitchen?
The right cleaning supplies and tools make a significant difference in maintaining a hygienic commercial kitchen. Essential cleaning tools include:
Chemicals: Using Disinfectants, sanitisers and EPA-approved products to kill bacteria, viruses, and other harmful pathogens. These chemicals are necessary for maintaining food safety standards and can be applied to countertops, utensils, appliances, and high-touch areas.
Janitorial Supplies: Organise your cleaning tools on a cart for easy access and mobility. Use cloths, sponges, scouring pads and microfiber cloths for drying and polishing, while sponges and scouring pads are perfect for scrubbing tough stains. Keep high and low surfaces dust-free by using extendable dusters and brooms.
Floorcare Equipment: Commercial kitchen floors require daily maintenance to prevent slips and grease buildup. Use heavy-duty brooms, mop heads, and floor scrapers for thorough cleaning.
How Often Should a Commercial Kitchen be Deep Cleaned?
By law, commercial kitchens are required to undergo a deep clean at least every six months, though it is highly recommended to schedule deep cleaning every three months. This more frequent cleaning ensures that hard-to-reach areas and heavily used equipment stay free of grease, bacteria, and other contaminants.
How Often Should you Clean Specific Kitchen Items?
Each piece of equipment and surface in the kitchen requires a different cleaning frequency based on its usage and exposure to food, grease, and bacteria. Here’s a general guideline:
- Surfaces and Utensils: Clean after each use to prevent cross-contamination.
- Ovens: Clean thoroughly on a weekly basis to remove grease and food residues.
- Sinks: Clean multiple times throughout the day, especially between uses.
- Fridges and Freezers: Wipe down every other day and deep clean monthly.
- Bins: Sanitise weekly, or more frequently if heavily used.
- Ventilation Systems: Clean every three to twelve months, depending on kitchen activity.
In high-volume kitchens, certain items may require more frequent attention. For example, high-touch surfaces and appliances like stoves, grills, and sinks should be cleaned more often in busy environments.
How do You Sanitise a Commercial Kitchen?
Effective sanitation involves more than just cleaning; it requires killing bacteria and allergens. Use a combination of disinfectants, sanitisers, and steam cleaners to ensure a safe environment. Use commercial-grade disinfectants on all surfaces, utensils, and food preparation areas to kill harmful bacteria. Use sanitizing sprays and wipes on equipment handles, door handles, and high-touch surfaces to prevent cross-contamination. Steam Cleaning is highly effective due to the high temperatures and low moisture involved, killing 99.99% of bacteria and microorganisms. Steam cleaning is particularly useful for deep cleaning grills, ovens, and hoods.
Proper sanitation also helps prevent pest infestations, such as rodents and flies, which are attracted to unclean kitchens.
How Often Should Commercial Kitchen Hoods be Cleaned?
Kitchen hoods play a vital role in removing grease, smoke, and odours from the cooking area. For safety and fire prevention, they should be cleaned at least every three to six months, depending on the volume of cooking. High-volume kitchens, such as those in busy restaurants, may require monthly or quarterly cleaning to prevent dangerous grease buildup.
Additional Tips:
- Check for signs of grease buildup and wear.
- Clean the exterior of the hood frequently to prevent dust and grime from accumulating.
- Grease filters should be cleaned or replaced as needed to maintain the hood’s efficiency.
How Often Should Kitchen Extractions be Cleaned?
The kitchen extraction system (ductwork and vents) is responsible for circulating air and removing grease and smoke. The frequency of cleaning depends on kitchen usage:
- Heavy use (12-16 hours/day): Clean every 3 months
- Moderate use (6-12 hours/day): Clean every 6 months
- Light use (2-6 hours/day): Clean every 12 months
Without regular cleaning, extraction systems can become clogged with grease, leading to inefficient ventilation and increased fire risk.
How to Clean Your Commercial Kitchen Extraction?
The cleaning process involves first manually wiping down the ductwork, followed by hand scraping to remove surface buildup. Apply cleaning chemicals to soften any tough debris, making it easier to scrape. Next, use high-pressure jets or steam to loosen and remove stubborn debris. Finally, vacuum the area to clear away any remaining contaminants.
How Often Should a Commercial Kitchen Floor be Mopped?
Daily floor maintenance should start by sweeping to remove debris, followed by mopping for a deep clean. Any major spills should be cleaned immediately to avoid hygiene risks and prevent slips or falls. After each shift, the floor should be swept or vacuumed, then thoroughly mopped with an antibacterial disinfectant cleaner to ensure a safe and sanitary environment.
How to Clean a Commercial Kitchen Floor?
Maintaining a clean kitchen floor is crucial for safety and hygiene. Follow these steps for daily and deep cleaning. Sweep the floor to remove debris, then mop using an appropriate cleaning solution. For greasy floors, enzymatic cleaners or ammonia solutions are highly effective.
For deep cleaning, begin by sweeping the floor and removing debris. Then use a mop with the appropriate cleaner for your floor type. Next, Scrub grout or heavily soiled areas with a long-handled brush. Finally, rinse the floor with clean water and allow it to dry completely before allowing staff or customers to enter.
How Often Should Commercial Fridges and Freezers be Cleaned?
Fridges and freezers require special attention to prevent food contamination. Follow this schedule for optimal cleanliness, wipe down shelves and interior surfaces daily to remove spills and prevent odour buildup. Deep clean weekly by removing shelves and trays, disinfecting all components, and allowing them to dry completely before returning items.
How to Clean a Commercial Fridge or Freezer
- Turn off the appliance before cleaning.
- Use the correct cleaning chemicals for different materials (stainless steel, aluminium, etc.).
- Clean the exterior first, then remove shelves and trays for cleaning.
- Wipe the interior surfaces and allow everything to dry before turning the unit back on.
By following these cleaning strategies, you’ll ensure your commercial kitchen stays compliant with health and safety regulations, providing a safe and productive environment for both staff and customers.
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