Tuesday March 21, 2017
Regular home kitchens can be one of the messiest places in our homes. However, a commercial kitchen can be even dirtier! Due to the large amount of use that most of these commercial kitchens endure, they become messier quicker and need regular maintenance to maintain cleanliness. Keeping a commercial kitchen clean is vital for a business providing food. This way the business can continue to function while ensuring the safety of its staff and customers. Nothing is worse than going to a restaurant or hotel and getting sick from poor food preparation and kitchen hygiene. We have compiled a few useful tips for you to help maintain and safe and clean commercial kitchen.
The appliances in a commercial kitchen experience some brutal wear and tear. Stove tops, ovens, fryers and more are used on almost a constant basis. Clean these appliances at the end of every day by degreasing surfaces and emptying grease pans. Also be sure to inspect and clean hoods and vents regularly. Built up grease and food particles can cause fires, putting staff and your equipment at risk.
- Freezers and Coolers
These do not have to be cleaned daily, however, they should be thoroughly cleaned periodically. Refrigerators should be cleaned out every1-2 weeks by removing all food items and scrubbing down the shelving and drawers with an all-purpose cleaner and degreaser if necessary. Freezers can go much longer, up to a year before needing to be thoroughly cleaned. When you do your annual clean out, remove frozen goods and store into another freezer space. Allow the freezer to warm up before cleaning its surfaces. If you do not wait it will freeze the cleaning products onto the surfaces without removing the food and freezer build-up, only adding to the problem. This can be tiresome but will keep your products clean and cut back on odors that can affect the taste of your food.
This includes ALL surfaces. A thorough cleaning of all countertops, floors, walls and even ceilings is necessary. Countertops and floors should be cleaned daily. Wipe down countertops with all-purpose cleaners and any other appropriate cleaning products. Floors are covered in food droppings, dirty shoe prints, and a plethora of germs and bacteria. Sweeping and mopping the floors once perhaps even multiple times throughout the day is very important for safety and to prevent falls. Walls and ceilings should be wiped down at least once a month, more often if necessary. All of these surfaces will accumulate grease and food particles increasing the risk for grease fires and food contamination.
- Storage Areas
Areas used for storage should not be overlooked either. These areas can collect dust, food debris, and other materials. Pull the storage items out of the area to then clean the storage space itself. This should be done 1-2 times a year. If you allow these areas to accumulate debris it can cause fires or even attract unwanted rodents and pests.