Commercial appliances and cooking equipment need to be cleaned regularly to maintain optimal performance. Depending on the type of business, you will need to create a cleaning schedule tailored specifically to your needs. Here, we will provide you with a general guide for cleaning commercial appliances and cooking equipment. Remember that each business is different, so you may need to make some adjustments depending on your specific situation.
Appliances and Equipment Cleaning
Different cleaning methods are necessary for various areas of your kitchen. As a rule, places and appliances that are used the most throughout daily cooking and food preparation should also be cleaned the most frequently, and those that come into direct touch with food will require special attention.
Hobs and Ovens
Spills should be wiped up after each shift to prevent grease and dirt buildup, and the interiors should be cleaned once a week using a specialized oven cleaning product. Commercial catering ovens should also be thoroughly cleaned professionally at least once every six months.
Coffee Machines and Kettles
Espresso machines should be cleaned and flushed once a week with hot water and a specialized cleaning agent. If hot drinks are served daily, it is advisable to clean and descale kettles and water boilers once a month.
Microwaves And Fridge
Clean the interior of your microwave at least once a week. Clean any spills as soon as they occur during shifts. Before washing off the interior with a towel and antibacterial cleanser, microwave a bowl of water for one minute to release any dried-on dirt or grime. Wipe and sanitize the interiors of your refrigerators between shifts and give them a thorough cleaning once a week. Fridge hygiene has a significant influence on the quality and safety of your food.
Kitchen Countertops and Dishwashers
Worksurfaces used for food preparation should be wiped clean between jobs and properly cleaned and disinfected after the shift. Washing cleaning equipment may seem counterintuitive, but weekly cleaning can guarantee that your dishwasher is producing the greatest results. Wipe the interior with an antibacterial cleaner before running the device through a sanitizing self-clean cycle.
Hand Washing Stations
Because here is where your employees will sanitize their hands between jobs, it makes sense to maintain this area as clean as possible. After each shift, clean the sink and taps with an antibacterial cleanser. Don’t forget to sanitize wall-mounted soap dispensers, as employees will be contacting them numerous times a day, frequently with unclean hands.
Hoods, Vents, and Exhausts
A blocked ventilation system or cooker hood can have an impact on the rest of your kitchen since it won’t filter out vapor and condensation, resulting in unsanitary grease and dirt buildup on other surfaces. The vents and hoods of restaurants without deep-fat fryers should be cleaned once a year at least. Restaurant deep cleaning should be performed once every 30 days for fast food establishments or those that often utilize a deep-fat fryer.
Creating and maintaining a proper cleaning schedule for your commercial kitchen is crucial not only for the overall hygiene of your business but also to ensure that all appliances and equipment are operating at their maximum efficiency.
