Whether you run a restaurant, hotel or corporate kitchen, cleanliness is key. According to the Centers for Disease Control and Prevention, more than 50 percent of food borne outbreaks is linked to restaurants. That means a sanitary kitchen can help reduce the spread of airborne illnesses.
In addition to regular equipment maintenance, there are other areas of your space that require a complete daily, weekly and monthly cleaning. Do you need help before you start? We cover you with simple tips and solutions for cleaning a commercial kitchen.
Best practices for restaurant cleaning include basic guidelines for keeping your restaurant clean, as well as the equipment it contains. As a restaurant owner, you should also train your employees in sanitizing and cleaning kitchen equipment and tools. Responsible restaurant management should also engage in best practices by establishing a weekly, daily, or monthly commercial restaurant kitchen equipment cleaning schedule.
Cleaning countertops and hard surfaces
Countertops and hard surfaces are a hotbed for bacteria growth. Since you use them frequently for food preparation, they need to be cleaned a couple of times a day. Remove items and storage containers from the surface and clean with a soft cloth and disinfectant spray. Make sure to spray 8-12 inches from surface and allow area to air dry before placing items back on counter.
In some cases, you will need to take some additional steps. When removing dry food or drink spills, use a soft brush and warm soapy water to scrub the counter. Also, when cleaning tile surfaces, use special tile-based disinfectants that can remove bacteria and dirt from grout.
Cleaning of commercial appliances and equipment
One of the most important steps in equipment maintenance is cleaning. Remember to clean all your large and small appliances, such as coffee makers, toasters, and microwaves. You should also do deep cleanings every week and month to make sure your drives stay in tip top condition. Create a commercial kitchen cleaning checklist for the following teams:
Deep Fryers: Boil your deep fryer once or twice a week
Ovens and Ranges – Clean the grate, walls, and door as part of weekly oven maintenance.
Burners, Flat Surfaces, and Cooktops – Scrub these parts and surfaces with a disinfectant spray or warm soapy water.
Grills – Brush ash and dirt off grills after use. In some cases, you may need to soak them in warm soapy water to break down the grease. Also, empty the drip trays or areas under your burner or grates.
Refrigeration Units – Every few months, clean the condenser coils with a stiff bristle brush and vacuum to remove dust and dirt. To prevent sludge build-up, regularly empty and clean drain pans and tubs.
How to clean restaurant equipment made of stainless steel
Stainless steel is the material of choice when it comes to commercial kitchen equipment. This isn’t just true for aesthetics – some forms of stainless steel are resistant to bacteria. To keep your commercial kitchen with stainless steel tools and equipment in its best operating condition, use a damp cloth and mild detergent to wipe and wipe in the direction of the finish. If a solution of detergent and water is not enough to carry out the cleaning process, as in the case of baked fat, baking soda or a commercial cream cleaner can help. Rinse the surface and dry immediately the next cleaning to avoid the risk of contamination.
Items to clean every cooking shift
These actions are common for cooks and other kitchen personnel. Often they will have already unconsciously included them in their schedule and will be able to do so in a timely manner.
- Brush the grill between cooking red meat, poultry and fish.
- Clean line and prep areas
- Change cutting boards
- Change disinfectant water and cleaning cloths
- Empty trash cans
Things to do daily:
- Clean walls
- Clean grill, griddle, range, flat surface, and deep fryer. Don’t forget the bottom part
- Replace aluminum siding on top of cookers, grills, and flat surfaces
- Clean other equipment: coffee makers, microwaves, toasters and bread slicers
- Sanitize prep area surfaces
- Clean the beverage dispensing heads and soda guns
- Clean sinks
- Wash rags, towels, aprons, and uniforms in the washing machine
- Sweep up refrigerators and other storage places
- Disinfect waste disposal areas and trash cans
- Clean floors