Commercial kitchen cleaning plays a crucial role in hotels, restaurants, and corporate dining. Specific spaces, such as food preparation and storage, require daily, weekly, and monthly cleaning. In addition, tools, equipment, and food-handling materials also need comprehensive care and disinfection to ensure they maintain their pristine condition.
The Centers for Disease Control and Prevention (CDC) reports that 64% of foodborne outbreaks they have recorded are linked to restaurant kitchen facilities. Hence, deep cleaning a commercial kitchen is paramount for business owners, managers, and food establishment entrepreneurs.
In this guide, we'll review the essential equipment, best practices, and crucial commercial kitchen deep cleaning processes. We'll also outline the necessary steps dining facility owners should undertake daily, weekly, and monthly.
Essential Tools and Equipment
Aside from food-grade industry-standard cleaners and disinfectants, it would be best to equip yourself with the right tools for a successful cleaning routine.
Essential Tools:
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Scrub brushes
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Sponges
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Microfiber cloths
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Mops
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Buckets
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Vacuum cleaners
Cleaning Chemicals:
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Cleaners
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Degreasers
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Sanitizers
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Glass cleaners
Specialty Cleaning Equipment:
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Steam cleaners
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Pressure washers
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Carpet and upholstery extractors
The tools and supplies needed will vary from one kitchen to the other based on the size of your operations and the specific needs of your commercial kitchen. After gathering your cleaning supplies, the next step in commercial kitchen cleaning is to identify the areas you need to cover.
Checklist of Essential Areas and Equipment
The next step in the commercial kitchen deep cleaning process is to create a checklist of all the areas your team needs attention to. Consider the following equipment and site locations:
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Ovens: Make sure to clean oven walls and wipe down racks weekly.
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Fryers: Clean fryer baskets and boil out the fryer twice a week.
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Grills: Empty out the drip trays and brush off the grime daily.
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Burners and Cooktops: Apply disinfectant spray and scrub down all areas daily.
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Dishwashers: Even though many consider these tools self-cleaning equipment, it's crucial to clean the filter and interior weekly. Delime your unit as needed.
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Refrigerators and Freezers: Their condenser coils need cleaning every few months, and the door gasket must be cleaned regularly to maintain its seal. Vacuum and disinfect refrigeration units at least once a month to remove grime and dust buildup. Finally, empty drain lines as needed to prevent sludge buildup.
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Daily Tasks: Things you should do daily include wiping down walls, disinfection food preparation areas, changing foil linings, cleaning grills, cleaning sinks, washing rags and towels, cleaning beverage dispensers, sweeping and mopping floors, and disinfecting waste disposal facilities.
You can create a more detailed checklist than the example provided above. Make sure to outline the tasks your staff needs to complete to ensure efficiency and quality cleaning.
Weekly Back-of-House Cleaning Schedule
Weekly deep cleaning of a commercial kitchen ensures pristine conditions in your food establishment, ensuring food safety and operational excellence. Schedule these tasks at the start or end of your weekly operations:
1. Clean Fridge and Freezer Shelving
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Remove all items and clean shelves with disinfectant solutions.
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Organize contents for easy access and inventory management.
2. Inside of Appliances
Use a microfiber cloth and an appropriate cleaner to wipe down the interior of ovens, microwaves, and other appliances.
3. Drains
Clear and sanitize drains using effective drain cleaners to prevent odors and blockages.
Monthly Back-of-House Cleaning
As the month progresses, you should focus on more intensive back-of-house tasks. Monthly routines, such as emptying grease traps and thoroughly cleaning vent hoods, ensure a well-maintained kitchen. These strategic tasks are performed regularly to prevent buildups, enhance equipment lifespan, and contribute to a safer and more efficient culinary environment.
1. Empty Grease Traps
Safely dispose of grease and clean traps to maintain restaurant kitchen efficiency, using degreasers to remove buildups.
2. Clean Vent Hoods
Disassemble vent hoods and clean them thoroughly for optimal ventilation. Use quality cleaning agents for effective degreasing.
3. Run Chemicals Through Appliance Lines
Keep your kitchen's plumbing in top shape by running recommended chemicals through appliance lines. In this regard, Neutron Industries' products are your go-to choice.
Front-of-House Cleaning
Elevate your customers' dining experience by focusing on front-of-house cleaning to create a warm and inviting atmosphere. Go beyond aesthetics by thoroughly dusting and sanitizing shelving and cleaning windows, doors, and upholstery.
This process enhances the visual appeal of your dining area and contributes to a hygienic and pleasant ambiance. These meticulous tasks are crucial in establishing a welcoming space where cleanliness is as appetizing as the cuisine.
1. Dust and Sanitize Shelving
Use microfiber cloths and industry-standard sanitizers to remove dust and ensure germ-free surfaces.
2. Clean Windows, Doors, and Upholstery
Wipe down glass surfaces, sanitize door handles, and clean upholstery using reliable cleaning solutions.
Specialized Cleaning Procedures
Certain steps can be deemed meticulous and may require professional help. Tasks such as disassembling and degreasing exhaust systems and hoods or regularly boiling out deep fryers go beyond the ordinary, so be sure to follow manufacturer instructions.
By integrating these specialized cleaning procedures into your routine, you can maintain optimal hygiene and extend your equipment's lifespan.
1. Exhaust Systems and Hoods
Follow step-by-step instructions for disassembly, cleaning, and degreasing, utilizing Neutron Industries' high-quality degreasers.
2. Deep Fryers
Stress the importance of regular boiling out for comprehensive cleaning, with effective cleaning agents ensuring optimal results.
If you find disassembling any component parts has become too complicated or need the right tools to clean and assemble your specialized equipment safely, it is best to call for professional help. You can schedule regular maintenance work for these tools and equipment.
Storage Area Cleaning
One part of the commercial kitchen cleaning process is maintaining your storage areas. Implementing a biannual overhaul is vital to maintaining a pristine commercial kitchen. Start by clearing the storage solution, eliminating dust, crumbs, and debris with a vacuum attachment or microfiber cloth.
Use a gentle bristle brush and a cleaning solution composed of warm water with soap or vinegar to scrub away grease, grime, and stains from surfaces. This thorough process ensures cleanliness and extends the longevity of your storage solutions, promoting an organized and efficient kitchen environment.
Use State-of-the-Art Cleaning Solutions from Neutron Industries
Neutron Industries is the premier manufacturer of specialty cleaning solutions and has been proudly supporting commercial kitchens since 1978. With over 40 years of experience, we provide top-of-the-line solutions to ensure your dining and food preparation areas maintain the highest aesthetics and hygiene standards. Contact us today to learn more about the solutions that suit your business.