How To Clean A Commercial Kitchen

CONTENTS

• The importance of commercial kitchen cleaning
• Understanding the elements of a commercial kitchen
• The use of appropriate cleaning products and tools
• Cleaning tasks for a commercial kitchen
• Training staff on kitchen hygiene practices
• The role of professional cleaning services
• Frequently asked questions
• Get in touch

A dirty commercial kitchen can be more than unsightly, posing a risk to the workers and the general public who consume the food. Cleanliness is crucial in a commercial kitchen, as it contributes to a good reputation, and hygiene rating, and protects the health of potential customers.

At ICE Cleaning, we offer commercial kitchen cleaning services, where our team of technicians can deep clean your kitchen on a contractual basis or just a one-off. We clean and decontaminate your kitchen, including hard-to-reach areas like kitchen ducts, extractors, and ventilation systems.

Read on to learn the importance of keeping a commercial kitchen clean for health, safety and business success. 

The importance of commercial kitchen cleaning

Maintaining tidiness in a commercial kitchen is essential to health, security and success. A dirty kitchen can lead to food contamination, which risks the well-being of your customers.

Cleanliness standards are monitored by regulatory bodies like the Food Standards Agency, and by failing their inspections, you could face severe penalties.

A clean kitchen also runs more efficiently, preventing equipment malfunctions and reducing hazards for staff working with hot surfaces or sharp tools. Maintaining high hygiene standards is crucial if you want your establishment to be successful.

Understanding the elements of a commercial kitchen

A commercial kitchen is a complicated arrangement where each element contributes to food safety and quality. The heart of any commercial kitchen is its cooking equipment, including ranges, grills, fryers, and steamers.

These tools need regular cleaning to prevent build-up that could affect the taste or create fire hazards. Refrigeration units keep perishable items fresh but can harbour harmful bacteria like mould if improperly maintained.

Prep areas, like chopping boards, may seem clean enough to use. However, wooden boards harbour more bacteria due to their porous nature, so you could avoid cutting meat on these surfaces.

The use of appropriate cleaning products and tools

Keeping a commercial kitchen clean is about scrubbing surfaces and using the right cleaning products and tools. When choosing kitchen cleaners, always ensure they are food-safe, able to kill bacteria, and suitable for the surface material.

Cleaning tools also need attention because dirty cloths and chopping boards can spread germs. An easy way to prevent cross-contamination is by using colour-coded equipment.

Lastly, always remember safety. Use gloves when handling strong chemicals, ventilate your kitchen properly, and store cleaning supplies safely away from food preparation areas.

Cleaning tasks for a commercial kitchen

Daily cleaning tasks

Running a commercial kitchen is about preparing good food and maintaining the hygiene and safety of a kitchen. A key part of this is performing daily cleaning tasks.

Ensuring that all work surfaces are wiped down with food-safe sanitiser is important. This helps eliminate any bacteria or food debris left behind from prep work.

Next, you need to sweep and mop the floors. Bits of food can end up on the floor during busy service times, and leaving them there could lead to pests or slip hazards.

You should make sure your equipment is cleaned adequately. Start by intensively scrubbing appliances like grills and ovens every day to avert the compression of fats and oils deployed.

Monthly and quarterly cleaning tasks

Deep cleaning of kitchen hoods is crucial every month to remove hardened grease. This reduces the risk of fire hazards, but it is a task that can be tough. Professional help from a company well-versed in air duct cleaning or air quality can help.

Kitchen appliances require quarterly attention, including ovens, fridges, and freezers. Remember to defrost and clean freezers to avoid frost build-up, which can impact efficiency.

The extractor system also needs care each quarter because accumulated grime can affect ventilation performance and pose severe fire hazards.

Training staff on kitchen hygiene practices

It is crucial to train your staff in kitchen hygiene practices to maintain tidiness and ensure health and safety regulations are adhered to. Kitchen workers need to understand the risks associated with poor hygiene. 

All workers in a commercial kitchen or hospitality setting should be aware of the Food Standards Agency guidelines, highlighting potential hazards like cross-contamination or foodborne illnesses.

In-depth training can help staff use cleaning tools effectively, adhere to daily routines, and track larger cleaning tasks that occur less frequently. A well-trained team makes for a clean, efficient commercial kitchen.

The role of professional cleaning services

Outsourcing professional cleaning services may be necessary when a diligent team cannot keep up. A deep clean after a busy season or tackling those hard-to-reach areas can be challenging.

Professional cleaning services have access to the right tools and expertise to ensure every area is clean and safe. This gives your kitchen a fresh start and keeps it compliant with health regulations.

Frequently asked questions

What is the procedure for cleaning a commercial kitchen?

To clean a commercial kitchen, start with daily tasks like washing dishes and wiping surfaces. Weekly duties include deep-cleaning grills and fridges. Monthly or quarterly, focus on extensive jobs such as extractor hood maintenance.

What do professional kitchens use to clean?

Professional kitchens use specific cleaners for food prep areas, along with sanitising solutions. They also employ heavy-duty equipment like steam cleaners and power washers when needed.

How often should a commercial kitchen be deep cleaned?

A commercial kitchen needs a thorough deep clean at least every three months. However, this can vary depending on usage level - more frequent cleans may be necessary in busier establishments.

What are some cleaning chemicals used for commercial kitchens?

In commercial kitchens, you'll find detergents, degreasers, abrasive cleaners, and bleach-based products. Remember: always choose food-safe options specifically designed for catering environments.

Get in touch

If you require contractual cleaning for your commercial kitchen, you can rely on ICE Cleaning. Our team offer flexible contracts for commercial kitchen cleaning services, where we will clean your site as little or as often as you need. 

To learn more about what we offer, get in touch with our team at 0208 066 0360 or enquiries@icecleaning.co.uk, and we can get back to you today with a free, no-obligation quote. We operate nationwide and are reachable 24/7, working 365 days a year, including bank holidays.