Quantcast
Published On: Wed, Nov 21st, 2018

How to Clean Commercial Kitchens

How to Maintain High Quality Kitchens

Equipment and surfaces that aren’t properly cleaned can quickly attract mold, bacteria and pathogens. This is bad news for any kitchen but especially for commercial ones. Cleaning commercial kitchens properly helps prevent foodborne illnesses. To keep your business running successfully, use these guidelines for cleaning these important spaces. 

photo/ pixabay


Equipment that has moving parts and comes into contact with food should be disassembled and cleaned daily to avoid grime and grease buildup. This includes blenders, mixers, slicers and grinders. Refer to each item’s user manual for specific cleaning instructions. If you don’t have a manual, you can download one from the internet. 

Basically, wash each component in hot, soapy water. Remove any food debris from small crevices with a bristled brush. After rinsing, make sure that all parts are completely dry before putting them back together. 

Any hard prep spaces that come directly in contact with food should be sanitized numerous times each day, especially after meat preparation. Clean and sterilize movable prep spaces, including butcher blocks and chopping boards, in the dishwasher. Surfaces that don’t touch food directly, such as shelves and backsplashes, also need regular cleaning and sanitizing. 

Remove any items from those areas, surface cleaning should include soapy water, and follow up with a food-safe disinfectant spray. While wearing gloves, apply this spray in an even spread. Wait until the surfaces are completely dry before placing items back on them. Keep in mind that tiled surfaces require a special tile cleaner that can eliminate bacteria by penetrating grout. When cleaning stainless steel, you can apply stainless-steel polish after the sanitizer is dry. 

Because of access problems and grease exposure, cooking areas are some of the more challenging places to clean. Clean and sanitize cooking surfaces at the end of each shift, but hoods and ovens need washed only once a week. Cleaning procedures for gas and electric stoves vary slightly. 

To clean the tops of gas stoves, place knobs, drip trays and burner covers into hot, soapy water for about half an hour. For electric stoves, retrieve the metal bowls from below the burner covers, and treat them the same. For both, scrub the grease off with steel wool, rinse and let dry. Apply heavy-duty degreaser on the sides, tops and front of the stove, and then put the clean stove parts back on. 

Grill plates should be scraped in between orders with a scraper or wire brush. At the end of the day, turn the grill off. While still warm to the touch, use a grill brick while wearing gloves to remove grease and tiny food particles. Keep in mind that this won’t work for chrome grills. Those you clean with a specialized grill cleanser. 

One of the hardest parts of running a business is organization. Keeping a commercial kitchen properly cleaned involves elbow grease but requires logistic skills as well. To make this easier, break up each task into several steps, and post a maintenance schedule that any staff member can see.

Author: Chad Brown
Bio – Mr. Brown has worked in the new home construction marketplace for over 30 years both as a contractor and project manager.

About the Author

- Outside contributors to the Dispatch are always welcome to offer their unique voices, contradictory opinions or presentation of information not included on the site.

Tags

Leave a comment

XHTML: You can use these html tags: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>



Categories

Archives

At the Movies