The Dos and Don’ts of Commercial Kitchen Cleaning

Keeping a commercial kitchen sparkling requires diligent cleaning routines. In fact, according to Enviro USA, bacteria can increase by up to 31% a day even on a surface that is regularly sanitized. Some common mistakes can compromise the effectiveness of kitchen hood grease cleaning and maintenance. Follow these dos and don’ts to optimize your commercial kitchen cleaning.

Do Inspect All Areas Thoroughly

Walk through the entire kitchen including corners, crevices, and often overlooked zones during cleaning. Look for grime buildup, leaks, pests, and other red flags. Include refrigerators, storage areas, sinks, and trash bins along with cooking surfaces. Complete inspection allows for targeted, comprehensive cleaning.

Don’t Neglect Drying Surfaces

Simply wiping down or rinsing surfaces isn’t enough for proper disinfecting. Always thoroughly dry all equipment, counters, sinks, and floors after cleaning. Bacteria thrive on lingering moisture. Drying eliminates the dampness germs need to survive.

Do Use Commercial-Grade Cleaners

Cleaning supplies formulated for home use are too gentle for the heavy grease, soil, and grime in a commercial kitchen. Use cleaners and degreasers made specifically for restaurant and cafeteria kitchens to cut through the mess. Check that they meet sanitization standards.

Don’t Skip Cleaning Schedules

Set a routine cleaning schedule based on hours of operation and strictly stick to it. Clean high-traffic and cooking zones daily. Clean walls, floors, and other areas weekly, and provide deep cleaning monthly. Consistency prevents dangerous buildup that enables illness-causing bacteria to grow.

Do Train Your Staff

Ensure the cleaning crew knows proper procedures for safely and effectively using commercial cleaners, operating sanitizing equipment, and cleaning all kitchen zones. Provide hands-on training for new hires. Refreshers are useful too. Proper techniques bolster results.

Don’t Cross Contaminate

Always use separate wiping cloths, sponges, mops, and buckets for different kitchen zones to avoid cross-contamination. Change water frequently, and thoroughly wash and sanitize cleaning tools between uses. Segregating equipment protects food contact surfaces.

Do Clean Hoods and Vents Regularly

Make commercial kitchen hood grease cleaning a priority. Clean exhaust system vents, hoods, filters, and fans thoroughly to remove combustible grease deposits and residue that pose fire risks. Consistent hood cleaning also improves air quality.

Don’t Use Damaging Products

Caustic degreasers and abrasive scouring pads can damage stainless steel or other surfaces. Only apply cleaners suitable and safe for the equipment materials. Read all product labels carefully first.

Consistent, careful cleaning following these dos and don’ts helps maintain the highest restaurant kitchen sanitation and safety standards. Don’t let improper techniques undermine your hard work. If you’re looking for help with commercial kitchen cleaning, including kitchen hood grease cleaning, call us at GreaseBusters to schedule an appointment.

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