A commercial kitchen is the heart of any restaurant or food service business, but it can quickly become a breeding ground for bacteria and grime if not properly maintained. Keeping your commercial kitchen clean is essential for food safety and the overall success of your business. In this blog post, we will walk you through the step-by-step process of cleaning your commercial kitchen, including how to clean a commercial kitchen floor, how to clean a commercial kitchen hood, how to clean commercial kitchen equipment and how to deep clean a commercial kitchen.
Gather Your Supplies
Before you start cleaning, gather all the necessary supplies. You’ll need commercial-grade cleaning products, degreasers, sanitizers, gloves, scrub brushes, microfiber cloths, mop and bucket, and safety equipment. Make sure your cleaning products are suitable for the specific surfaces in your kitchen.
Clear the Clutter
Begin by removing all items from countertops, shelves, and equipment. This allows you to clean every surface thoroughly. Clean and sanitize items that are frequently used, such as utensils, cutting boards, and pans, and store them in a designated, clean area.
How to Clean a Commercial Kitchen Hood
A pivotal question is, ‘How often do commercial kitchen hoods need to be cleaned?’. Typically, this should be performed every 3-6 months. However, frequent usage may demand cleaning every month.
Begin with the filter, a pivotal part, by unclipping it from the hood. Soak it in a degreasing solution for 10-15 minutes. While it soaks, clean the hood. Apply a commercial-grade degreaser, leave it to work its magic for a few minutes, then wipe with a damp cloth. Once done, rinse the filter that has been soaking and dry it thoroughly before reinserting it.
How to Clean Commercial Kitchen Equipment
Knowing how to clean commercial kitchen equipment enhances its longevity and performance. The method varies depending on the equipment type.
- For ovens and ranges, remove any loose debris and then use a commercial oven cleaner to address any stuck-on food or grease.
- Refrigeration units should be cleaned by wiping both the interior and exterior with warm, soapy water. To prevent the growth of mould, leave the doors open to allow them to dry completely.
- For deep fryers, wait until the oil cools then drain it. Scrub the interior with a non-abrasive scrubber and a mixture of hot water and dish soap. Rinse and dry thoroughly before refilling with oil.
How to Clean a Commercial Kitchen Floor
The kitchen floor bears the brunt of spills and foot traffic. Start by collecting loose debris and dust. Use a broom to sweep up any scraps that have landed on the floor. Dispose of this debris correctly before beginning the next step. Then, use a commercial-grade degreaser to tackle stuck-on food, grease, and dirt. Ensure the entire floor surface gets sprayed, and leave it for a few minutes to soak, allowing the solution to break down any stubborn muck. Finally, mop the floor using a bucket of warm water and a commercial floor cleaner. Rinse with clean water and allow it to dry.
How to Deep Clean a Commercial Kitchen
Understanding how to deep clean a commercial kitchen is essential for passing health and safety inspections. This should be done at least once a year, but more often if your kitchen sees heavy usage.
Begin by dusting and cleaning any light fixtures, and follow that by thoroughly cleaning the walls and ceilings. Don’t forget to clean under and behind movable equipment.
Maintaining a clean commercial kitchen is a continuous effort that requires dedication and attention to detail. By following these steps and implementing regular cleaning routines, you can create a safe and sanitary environment for your staff and customers. It is also important to hire professional cleaning services for specific elements of your kitchen. At Zanjani, we understand the critical importance of a spotless commercial kitchen. With our expert team and state-of-the-art equipment, we guarantee a sparkling clean kitchen that exceeds industry standards.