Commercial Kitchen Cleaning

Why Commercial Kitchen Cleaning is so Important

thebbse@gmail.com January 12, 2023

What is Commercial Kitchen Cleaning?

Commercial kitchen cleaning is the process of thoroughly cleaning and sanitizing all surfaces and equipment in a commercial kitchen to maintain a safe and healthy environment for food preparation. This includes cleaning the floors, walls, ceilings, cooking equipment, utensils, and other kitchen items. The process may also include the use of specialized cleaning products and equipment, such as degreasers, sanitizers, and pressure washers.

This cleaning can include:

  • Deep cleaning of kitchen equipment, including ovens, grills, fryers, and hoods
  • Cleaning and sanitizing of all food preparation surfaces, such as countertops, cutting boards, and sinks
  • Cleaning and sanitizing of utensils, dishes, and glassware
  • Cleaning and sanitizing of floors, walls, and ceilings
  • Cleaning and sanitizing of refrigeration and storage areas
  • The cleaning of exhaust systems and ductwork
  • The cleaning of grease traps and drains
  • The cleaning of the exterior of the building and surrounding areas

Commercial kitchen cleaning is typically performed by professional cleaning companies that specialize in commercial kitchen cleaning or by in-house staff. It is important to ensure that all cleaning staff are properly trained and equipped to handle the task and that they use proper safety equipment and procedures.

The importance of Commercial Kitchen Cleaning

Kitchen cleaning is essential for maintaining a safe and healthy environment for both employees and customers, as well as ensuring the longevity of kitchen equipment. The importance of commercial kitchen cleaning includes:

  1. Food Safety: Proper cleaning and sanitation of kitchen surfaces and equipment can prevent the spread of bacteria and other harmful pathogens, which can cause foodborne illnesses.
  2. Health and Hygiene: A clean kitchen environment can prevent the growth of mold and other harmful microorganisms, which can cause allergies and respiratory problems.
  3. Compliance with Regulations: Many commercial kitchens are subject to health and safety regulations, and regular cleaning is often required to maintain compliance and avoid penalties.
  4. Cost Savings: Regular cleaning and maintenance can help prevent the need for costly repairs or replacements of kitchen equipment, and can also help to reduce energy costs.
  5. Brand Reputation: A dirty and poorly maintained kitchen can damage the reputation of a business, leading to loss of customers and revenue.
  6. Employee Satisfaction: A clean and well-maintained kitchen can improve employee morale and productivity, as they will feel more comfortable and safe working in a clean environment.

Checklist for Common Cleaning in Commercial Kitchens

A checklist for common cleaning in commercial kitchens may include the following items:

  1. Kitchen Equipment: Clean and sanitize all kitchen equipment, including ovens, grills, fryers, and hoods, to remove grease and food buildup.
  2. Food preparation surfaces: Clean and sanitize all food preparation surfaces, such as countertops, cutting boards, and sinks, to remove food residue and bacteria.
  3. Utensils and dishes: Clean and sanitize all utensils, dishes, and glassware to remove food residue and bacteria.
  4. Floors: Clean and sanitize kitchen floors, including tile, concrete, and grout, to remove dirt, grease, and food residue.
  5. Walls and ceilings: Clean and sanitize kitchen walls and ceilings, including tile, paint, and metal, to remove dirt, grease, and food residue.
  6. Refrigeration and storage areas: Clean and sanitize refrigeration and storage areas, including coolers and freezers, to remove food residue and bacteria.
  7. Exhaust systems and ductwork: Clean and sanitize exhaust systems and ductwork to remove grease and food residue.
  8. Grease traps and drains: Clean and sanitize grease traps and drains to remove grease and food residue.
  9. Exterior of the building and surrounding areas: Clean and sanitize the exterior of the building and surrounding areas to maintain a clean and presentable appearance.
  10. Check and replace filters: Check and replace filters in hoods and other equipment as needed, to maintain proper ventilation and fire safety.

It’s important to note that cleaning should be done according to a schedule and all surfaces should be sanitized before and after use to maintain food safety.

How Often Should Your Kitchen Be Cleaned?

The frequency of restaurant kitchen cleaning can vary depending on a number of factors, such as the size of the kitchen, the volume of business, and the type of food being prepared. However, there are some general guidelines that can be followed:

  1. Daily cleaning: All kitchen surfaces and equipment should be cleaned and sanitized daily to remove food residue and bacteria. This includes cleaning and sanitizing countertops, cutting boards, sinks, and utensils, as well as cleaning and sanitizing floors and walls.
  2. Weekly cleaning: In addition to daily cleaning, more thorough cleaning should be done on a weekly basis. This can include cleaning and sanitizing kitchen equipment, such as ovens, grills, fryers, and hoods, as well as cleaning and sanitizing refrigeration and storage areas.
  3. Monthly cleaning: Monthly cleaning should include a more in-depth cleaning of kitchen exhaust systems and ductwork, as well as cleaning and sanitizing grease traps and drains.
  4. Quarterly cleaning: At least once every quarter, it is recommended to perform a deep cleaning of the kitchen. This can include cleaning the walls and ceilings, cleaning the floor grout, and cleaning hard to reach areas, such as the tops of kitchen equipment or the underside of the hoods.
  5. Annual cleaning: An annual cleaning should include a deep cleaning of the kitchen, including the exterior of the building and surrounding areas, and may include professional kitchen hood cleaning service.

It’s important to keep in mind that these are general guidelines and the specific cleaning schedule for your restaurant kitchen may need to be adjusted based on your specific needs and regulations.

Summary

Kitchen cleaning is an important aspect of maintaining a safe and healthy environment for food preparation. It involves thoroughly cleaning and sanitizing all surfaces and equipment in a commercial kitchen to remove food residue, grease, and bacteria.

The process may include deep cleaning of kitchen equipment such as ovens, grills, fryers, and hoods, as well as cleaning and sanitizing food preparation surfaces, utensils, dishes, and glassware. Floors, walls, and ceilings should be cleaned and sanitized as well. It’s important to keep refrigeration and storage areas clean and sanitized, and to clean and sanitize exhaust systems and ductwork, grease traps, and drains.

The frequency of cleaning can vary depending on factors such as the size of the kitchen, the volume of business, and the type of food being prepared. It is suggested to perform a daily cleaning, weekly cleaning, monthly cleaning, quarterly cleaning, and annual cleaning.

Commercial kitchen cleaning is typically performed by professional cleaning companies that specialize in commercial kitchen cleaning or by in-house staff. It is important to ensure that all cleaning staff are properly trained and equipped to handle the task and that they use proper safety equipment and procedures. Additionally, it is important to keep in mind that these are general guidelines and the specific cleaning schedule for your restaurant kitchen may need to be adjusted based on your specific needs and regulations.