How Often Should Commercial Kitchen Cleaning Be Performed

20 January 2023

Cleaning is one of the inevitable annoyances of working in a professional kitchen. After all, chefs and cooks enjoy focusing on the food, so it’s tempting to avoid some cleaning tasks and focus only on the creative aspect of producing delectable dishes. However, keeping a clean kitchen is no easy task. Aside from meeting health inspector regulations and keeping your doors open, keeping your restaurant kitchen clean means preventing mice infestations, restaurant fires, and incidences of foodborne disease.

It is critical to understand when and how frequently cleaning duties must be completed to incorporate them into the heart of your organisation appropriately. Here are our top suggestions for you.

Once Every Year

Things like cleaning the pilot lights on any gas-run equipment like ovens and grills need to be done once a year to ensure they continue to light correctly. This is one of the tasks that only need to be done once a year. Because the particular cleaning instructions provided by the manufacturer of your equipment might differ depending on the brand and model, you need to be cautious about following them.

If you have any reservations about your ability to clean it properly on your own, you should probably consider hiring a professional cleaner instead. It is essential to schedule a professional examination of your fire suppression system and your fire extinguisher yearly, at the very least, to guarantee that both are in a state of readiness to be utilised in the event of an unexpected fire.

Twice A Year

To prevent the exhaust hoods from becoming a potential source of fire, you will want to have them cleaned by a professional at least twice a year (although it may be more often – we recommend following the manufacturer’s recommended schedule for your particular hoods). Exhaust hoods collect a lot of grease over a few months, even though many of these cleaning duties may be performed by your personnel.

Taking care of the work by yourself or with your staff will not only take a lot of time, but it also runs the risk of spreading grease all over the rest of your kitchen when you remove it from the hoods. The work is notoriously difficult and filthy. It is strongly advisable to hire professional cleaners to come in and do the job, particularly cleaners that specialise in commercial kitchen sanitising.

Monthly Schedule

Every month, schedule a day or week to ensure that no grease has accumulated behind the ovens, ranges, or fryers. Grease accumulation is a fire danger, and the longer it is allowed to accumulate, the more difficult it is to remove. To minimise significant icing and bacteria concerns, empty and clean freezers and ice makers regularly. Cleaning the kitchen’s walls and the ceiling is essential, as is wiping down your dry storage (flour, crumbs, and sugar left behind can attract pests).

Other than cleaning, routine maintenance should be performed regularly. To guarantee that food safety regulations are fulfilled, calibrate your free-standing oven and freezer thermometers. Sharpening the slicers regularly will guarantee that your meals look good and help you maintain portion control and save wastage. Also, double-check that your first-aid kit is well supplied. The worst moment to learn you’re out of bandages or materials to treat severe allergic reactions is during an emergency.

Daily Cleaning

To reduce the accumulation of run-off grease and food particles, change the foil linings of your grill, range, and flattop daily. Run your hood filters in the dishwasher to thoroughly clean them. Disinfect prep surfaces, but carefully clean other equipment such as your grill, range, flattop, and fryer (including below and behind them).

If you used a can opener or meat slicer that day, wash them and dry them properly — maybe even polish them — to minimise rust. You’ll also need to clean the floors, wipe down the walls if there’s any food waste or spills, and disinfect the trash cans and kitchen areas.

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