Top 3 tips for commercial kitchen cleaning

top 3 tips for commercial kitchen cleaning with steam cleaning equipment

top 3 tips for commercial kitchen cleaning

Every day restaurants, hospitals, schools, hotels and corporate offices require kitchen cleaning. From vents, countertops, floors and appliances – all these surfaces need to be cleaned thoroughly to remove grease and prevent cross-contamination. Kitchens need a high-level standard of cleaning to prevent bacteria build-up.

With traditional kitchen cleaning methods, yes it can be. Traditional kitchen cleaning normally requires a mop and bucket, chemicals and manual scrubbing and increasingly more labour time. If you are reading this now, you most likely know exactly what I’m referring to.

It’s important that managers see kitchen cleaning as a priority; after all, it needs to be done every day and can’t be ignored. Proper cleaning and maintenance of your kitchen will ensure better customer service, protect your business against complaints, prevent health check failures and in turn, will contribute to the growth of your business.

Here are top 3 tips for keeping your kitchens clean:

 

1. Disconnect power sources.

Disconnection of power sources should get the first priority before getting started. If any equipment has multiple energy sources don’t forget to take care of both. For example, in some cases, a gas fryer might have both an electricity and gas connection that needs to be switched off.


disconnect power sources


2. Have a logical cleaning system

Where there is urgent spills and mess, it’s important to clean it up as soon as it occurs to prevent OH&S hazards. However, the end of day clean-up is where most of the labour, time and resources come into play. What should you clean? In what order should you clean? The following points will help you implement a logical cleaning system.

  • Disinfect unheated and heated preparation surfaces with steam vapour and a micro fibre cloth.
  • Clean the trash cans every evening (and throughout the day if required).
  • Sanitize and clean sinks. A Portable steam cleaner is ideal for these applications.
  • Wipe down the microwave oven. For greasy and caked on food, an oven steam cleaner is much more effective and can ease your efforts.
  • Range hoods, walls and other greasy surfaces should be cleaned with a steam cleaning machine.
  • The last step is the floors. Use a steam mop to quickly and efficiently deep clean hard floors or tiles.

Kitchen basin steam cleaning


3. How frequently to clean:

Some jobs should be done immediately, some are daily, weekly, monthly or even weekly. Here is a sample checklist. But, you should modify this according to your kitchen’s needs.

Daily:

  • Clean trash bins.
  • Clean all cooking equipment such as pans etc.
  • Wash can opener and other kitchen aids.
  • Wash and sanitise cutting board, prep table etc.
  • Dishwasher washes any meat, cheese and food preparation tools.
  • Sweep and steam clean all floor mats and floor.
  • Clean coffee machine.

Weekly:

  • Steam clean ovens.
  • Clean sinks and faucets.
  • Degrease oil cast machines.
  • Clean drains.

Monthly:

  • Steam clean freezers and coolers.

Steam clean freezers in kitchen


 

To learn more about commercial kitchen cleaning or for commercial kitchen equipment go to our dedicated kitchen cleaning page.

Please fill in the form below to enquire to us.

 

site tracking facebook tracking