The kitchen is one of the well-stocked rooms in a hotel or restaurant. It accommodates numerous things like equipment, tools, and material. A busy place with people who possess great culinary skills!
Commercial kitchen cleaning is essential for your customers ‘health, the team, and everybody else. Its cleaning ought to be thorough to the expected hygienic standards. Cleaning helps us adhere to government regulations. Moreover, nobody wishes to have a delicious meal coming from a filthy kitchen. It kills it! A clean and organized kitchen will give your team an easy time as they maneuver around.
For ease of cleaning, let’s break the kitchen into several parts, tools, and equipment.
A.THE STRUCTURAL AREAS
We have the floor, walls, windows, doors, and ceiling.
- Clean the floor daily using the right disinfectant with warm water and a clean mop. Rinse it with clean water and let it dry. Scrub the floor using a bristle brush at least twice a week. Use a sealer regularly to give it a shine. Your team can also use a vacuum cleaner- it cleans faster and saves time.
- The walls- Clean them twice a month to remove any stains, oil, and dust. Use the correct detergents and materials depending on the wall finishing.
- The windows can be cleaned once a week to remove dust and oil.
Clean the doors twice a week. As you do so, spray the knobs with a disinfectant and wipe it off with a clean piece of cloth. We also have the switches that are commonly used- they too need a daily touch.
- The ceiling can be dusted once a month to remove dust, stains, or oil stains.
B. FIXTURES
Think of the worktop and storage spaces…
Cupboards and drawers need a weekly touch using the appropriate detergent and a soft cloth.
The sinks are to be cleaned various times throughout use. Mix the right detergent with warm water. Use a nylon pad scrub to remove grease and dirt. Don’t let any food particles go down the drain from it. They will block the drainage system with time.
Stainless-steel work top-Clean it after every use. Mix your mild detergent with warm water and clean the surface using a microfiber cloth. Scrub off food remains and stains using a nylon scrub pad as you follow the grain lines. Then rinse it off with a clean cloth and let it dry.
When cleaning be gentle with the surface. Also, don’t use harsh detergents. Leave it completely dry for longevity.
Sanitize it at least twice a month using a food-safe sanitizing solution. Apply it onto the surface, rinse it off using a clean squeegee and a clean cloth thereafter. Note-rinsing off is for the sanitizers that require so.
- EQUIPMENT
Hot boxes– Use a vacuum cleaner to remove any grease. It leaves them dry and free from bacteria. Remember they hold warm prepared food. Hence the need for a good cleaning.
The walk in-refrigerators– Clean them once a month. Remove all shelves and apply your cleaning solution in the interior using a spray and vacuum cleaner system.
Cooking equipment- They are cleaned daily. Remove food particles once they cool off. Use a mild solution and a non-abrasive pad to clean. Avoid using harsh cleaners such as alkaline-based and caustic ones. They can wear it out faster. Use a piece of cloth instead of steel wool or a scouring pad. They tend to be harsh on the equipment. This cleaning reduces bacterial growth leaving your equipment sparkling clean.
Dishwasher-Use a multi-purpose cleaner for cleaning. Use a non-abrasive sponge to clean all areas, the door inclusive. Rinse it off with a clean cloth.
Tips:
- Remove all food remains from the utensils before loading them in.
- Avoid using hard water while cleaning it.
- Leave the dishwasher door open for about 15 minutes to reduce humidity- after every use.
Microwave– Clean it as often as possible to remove any food stains or spills. Apply your multiple-purpose cleaning spray and wipe it off with a clean cloth.
- TOOLS
The cutlery and crockery- These are cleaned after every use using a dishwasher.
In the absence of one, clean the cutlery using manually. Use hot water and detergent. Rinse with clean hot water, and dry them on a dish rank.
E. OTHER ITEMS
- Soft furnishings:
Carpets- Use a vacuum cleaner on them. Clean them as often as possible to remove substances such as food particles.
Curtains- Use a washing machine and a friendly detergent. Dry and iron them out accordingly. For the special ones or extra-large sizes, take them to a professional dry cleaner. It will maintain their look and also save time.
- Exhaust Hoods-Clean it as often as possible to allow free flow of fresh air. Apply your cleaning solution and spray it off using the spray and vacuum cleaner system. Water from the spray will rinse off the solution, removing all grease. Then use the vacuum cleaner to dry it up instantly.
F. OUTSIDE- toilet, hallways…
We have the hallways to the kitchen, verandah, and toilets. Your team should clean these areas every day and as the need arises. Remember, these are sensitive areas that require extra attention. Use disinfectants to kill germs.
Do not forget to give your team the right equipment and material for the job. For instance, vacuum cleaners, mops, buckets, gloves, detergents, and disinfectants.
Commercial kitchen cleaning isn’t complex as long as you have a checklist and you do it well. Picture it this way:
- The structure- walls, floor, ceiling, windows, and doors.
- Fixtures- Worktops, cupboards, sinks…
- Equipment- Cookers, microwaves, dishwashers, and so on.
- Tools- Cutlery and crockery.
- Outside- Toilets, verandahs, hallways…
Have the place fumigated periodically. It gets rid of pests like cockroaches, rats, and ants. Pest control professionals do it best.
The next thing is how and when to clean. You can call the experts for a spectacular job.
