Cleaning commercial kitchen appliances, ovens and grills Remove accumulated grease (fire hazard) Remove and soak hoods, fryers, and fryers over low heat. Empty and clean floor-standing freezers and refrigerators. Be sure to scrub the sides and back of your commercial grill and other appliances with an environmentally friendly rag and cleaner. For particularly persistent deposits or stains, use a combination of baking soda and water to create a paste.
Spread the paste over the stain or reservoir and then spray with vinegar. Scrub with a sponge or steel wool and clean it with a new towel or rag. I have worked in two professional kitchens. The main kitchen itself (all the work tables, stoves, floors, refrigerator fronts, etc.) is cleaned after each service and very thoroughly every night with hot, soapy water and, at some point, with a sterilizing solution.
There's no need to clean the inside of refrigerators and other storage areas as often because everything they contain is in sealed containers. They usually need to be emptied and cleaned at least once a week and, of course, immediately if any type of spill occurs. The grease traps and grease receptors located under the sink should be cleaned at least once a week to keep everything running smoothly. It is recommended to clean commercial grills and grills at least once a day, especially if large volumes are being handled.
Use a mop and a non-toxic cleaning solution with water to clean floors and take rubber mats outdoors to wash them. Any commercial kitchen that fails to regularly clean the hood and exhaust system not only endangers the health of its employees and consumers, but it also risks being penalized with high fines and having to shut it down if the hoods and exhaust systems are found to be unsatisfactory. Best commercial cleaning practices include establishing guidelines for cleaning the restaurant and restaurant equipment, as well as training employees on cleaning and disinfecting kitchen utensils and equipment. From preventing foodborne illnesses to complying with local health and safety regulations, implementing best practices in commercial kitchen cleaning will ensure that your establishment not only protects the public, but that it operates smoothly.
First, save time and effort on cleaning practices by starting with premium cleaning products. The fryer baskets must be removed and cleaned manually after the boiling process to ensure thorough cleaning. Weekly cleaning of restaurant equipment should include washing and disinfecting portable refrigerators; removing limescale from sinks and faucets; cleaning coffee machines and ovens. To keep your commercial stainless steel kitchen utensils and equipment in optimal condition, use a damp cloth and mild detergent to clean and pass them in the direction of the finish.
Extractor hoods and duct systems are often the most overlooked areas of a commercial kitchen when it comes to cleaning. Sinks should be cleaned and scrubbed with sponges or brushes, warm water, and a non-toxic cleaning solution. I agree with all the answers, it is urgent to clean all kitchen equipment twice a day, and all refrigerators and dryers must be cleaned once a week. If detergent and water aren't enough, such as baking grease, use baking soda or a commercial cleansing cream.