Spring Cleaning Tips for Commercial KitchensTMAdmin
Commercial Kitchen Cleaning Tips
With Spring upon us, we look at some spring cleaning tips for the key areas in a commercial kitchen that require professional standard cleaning.
Hiring a professional cleaning service to clean your commercial kitchen will ensure it looks spotless, is safe, hygienic and meets all the required standards.
- Duct cleaning
The oven extractor hood and ducting are key pieces of kitchen equipment that often build up grease and bacteria over time. Steam cleaning is a very effective method of cleaning. The mesh filter must be removed and washes with water and degreaser using non-abrasive brushes. Some systems use a paper filter, and this must be thrown away and a new one installed. Once everything has dried off, stainless steel surfaces can be polished with microfibre cloths.
- Kitchen floor cleaning
A clean floor looks great, improves air quality, and can help prevent bad odours. Excess grease can be removed from floors using paper towels, after which, a professional-quality degreaser should be applied and allowed to work on the area for about ten minutes. Excess residue should be removed with a cloth, and finally, the floor can be mopped with water.
- Oven, fryer, and grill
Ovens should be cleaned regularly, particularly if starting to smoke. Large areas of dirt can be loosened with a blunt implement (a spoon for example). Using high-quality commercial cleaning products will help cut through grease buildup. If chemicals aren’t used, it is very important that appropriate protective items are worn. Products are best left to work overnight, after which, residue can be removed with soapy water. Fryers and grills with too much grease build-up can become a fire hazard. They should be unplugged and drained of oil so that the internal elements (such as baskets and shelves) can be removed and washed with degreasers. Grills can be soaked overnight and then scrubbed clean.
- Fridge and freezer
Fridges and freezers must be turned off, emptied, and any shelves defrosted where necessary. Shelves and drawers can be removed so that they’re easier to clean. A non-abrasive sponge should be used with a multi-purpose cleaner to remove any spills or residue. Wipe any handles with disinfectant or antibacterial wipes. Power must only be turned on after the cleaning process.
- Sink cleaning
Unmaintained sinks can quickly become a breeding ground for bacteria and must be cleaned regularly. A professional-grade cleaner with disinfectant will keep your sink area clean and free from germs. A non-abrasive sponge or cloth should be used to clean the sink area followed by rinsing with water. Grease and oil build-up in the sink drain can be kept under control with professional products poured down the plughole. This breaks up any grease and keeps the water flowing freely, and helps to eliminate foul odours.