Pro Guide: How To Clean Commercial Kitchen Equipment Safely

Pro Guide: How To Clean Commercial Kitchen Equipment Safely

Cleaning commercial kitchen equipment safely means following strict steps to protect food, staff, and the equipment itself. This involves daily checks, using the right cleaning products like commercial kitchen degreaser, and following a detailed commercial kitchen cleaning schedule. It also means wearing safety gear, turning off power or gas, and using hot water for washing before sanitizing surfaces according to food safety kitchen cleaning standards. We will walk through how to do this right, covering everything from basic steps to specific tasks like cleaning commercial kitchen fryers and cleaning commercial kitchen hoods.

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The Value of a Spotless Kitchen

Keeping a commercial kitchen clean is not just about looking good. It is about keeping people safe. A clean kitchen stops bad germs from spreading to food. This is key for food safety kitchen cleaning standards.

When kitchens are clean, equipment works better and lasts longer. Dirt and grease can break machines. Regular cleaning saves money by stopping expensive repairs.

Laws require kitchens to be clean. Health inspectors check kitchens often. Following a good commercial kitchen cleaning schedule helps pass these checks easily. It builds trust with customers too. They know their food is made in a safe place.

Cleanliness makes the workplace better. It is nicer for staff to work in a clean area. This can make them happier and work better. Good restaurant kitchen cleaning tips make everyone’s job easier.

Putting Safety First Before You Clean

Safety must always come before cleaning. This is very important in a busy kitchen.

• Turn Things Off: Always turn off power to electric equipment. Turn off gas for gas stoves and ovens. Unplug machines like mixers and toasters. Make sure they cannot be turned back on by mistake. This stops shocks and fires.
• Let Things Cool: Hot surfaces like grills, fryers, and ovens must cool down. Trying to clean hot equipment is very dangerous. It can cause bad burns. Use caution signs if needed.
• Wear Safety Gear: Protect yourself.
  • Wear strong rubber gloves to protect your hands from hot water and strong cleaners.
  • Wear safety glasses or a face shield to protect your eyes from splashes.
  • Wear a waterproof apron or coat to keep your clothes dry and clean.
  • Wear slip-proof shoes to avoid falls on wet floors.
• Read Labels: Always read the instructions on cleaning products. Some cleaners are very strong. Know what they clean and how to use them safely. Never mix different cleaning products. Some mixes can make dangerous fumes.
• Good Airflow: Make sure the kitchen has fresh air. Open windows if possible. Turn on the exhaust fans. This helps remove fumes from cleaners.

What You Need for Cleaning

Having the right tools and cleaners makes the job easier and safer.

• Scrapers and Brushes: You need tools to remove dried food and grease.
  • Metal scrapers are good for tough spots on grills (when cool).
  • Plastic scrapers work on surfaces you do not want to scratch.
  • Stiff brushes help scrub away dirt.
  • Special brushes are made for specific equipment, like oven brushes or grill brushes.
• Cloths and Sponges: You need many clean cloths. Microfiber cloths are great for cleaning and drying stainless steel commercial kitchen equipment. Sponges with a scrub side are good for general cleaning. Replace dirty cloths and sponges often. They can hold germs.
• Buckets: Have separate buckets for washing and rinsing. Label them clearly.
• Cleaning Products:
  • Detergent: This is soap that breaks down grease and food dirt. Use a good commercial kitchen degreaser for oily areas.
  • Sanitizer: After cleaning, you must kill germs. Sanitizers do this. They are different from cleaners. Clean first, then sanitize. Common sanitizers use chlorine or quaternary ammonium. Make sure the sanitizer is approved for food contact surfaces. Follow the right mix amount and contact time.
  • Oven Cleaner: Ovens need special, strong cleaners to break down baked-on grease. Use these carefully with good airflow.
  • Floor Cleaner: A non-slip cleaner for floors is important.

Keep cleaning supplies in a safe place away from food.

The Basic Steps for Cleaning

Most cleaning tasks follow a simple plan.

1. Get Ready: Put on your safety gear. Make sure the equipment is off and cool. Have your tools and cleaners ready.
2. Remove Big Stuff: Scrape off large pieces of food or grease. Throw them in the trash. This makes washing easier.
3. Wash: Use hot water and detergent or commercial kitchen degreaser. Scrub the surfaces well to remove all dirt, grease, and food bits. Make sure you get into corners and hard-to-reach spots.
4. Rinse: Use clean, hot water to wash away all the soap and dirt. No soap should be left.
5. Sanitize: Apply sanitizer to the clean surface. Use the correct amount mixed with water. Make sure the sanitizer stays on the surface for the time written on the bottle (contact time). This kills harmful germs.
6. Dry: Let surfaces air dry if possible. Or use clean, dry cloths. Drying helps stop germs from growing again. Do not stack wet items.

This clean-rinse-sanitize process is key for food safety kitchen cleaning standards.

Creating Your Cleaning Plan

A commercial kitchen cleaning schedule is a must. It lists what needs cleaning, who cleans it, and how often. This makes sure nothing is missed. It also helps spread the work out.

Here is how to make a schedule:

• List Everything: Write down all equipment, surfaces, floors, and walls that need cleaning.
• Decide How Often:
  • Daily: Things used often or that touch food directly (prep surfaces, grill tops, fryer baskets, slicers).
  • Weekly: Things that get less dirty or need more time (oven insides, fridge insides, deep cleaning commercial kitchen areas, floor drains).
  • Monthly or Less Often: Things that get dirty slowly or are hard to clean (cleaning commercial kitchen hoods, behind equipment, storage areas).
• Assign Jobs: Decide who is in charge of cleaning each item.
• Write It Down: Put it all in a clear chart. This is your commercial kitchen cleaning checklist. Post it where staff can see it.
• Check It: Make sure cleaning is getting done. Have a manager or lead person check the list and the cleaning work.

Example of a Simple Cleaning Schedule Part

Item	How Often	Who Does It	Checked By	Notes
Prep Tables (Surface)	Daily (After use)	Cook/Prep Staff	Shift Lead	Use sanitizer after rinsing
Grill/Griddle Top	Daily (After use)	Cook	Shift Lead	Must be cool before scraping
Fryer Baskets	Daily (After use)	Fry Cook	Shift Lead	Soak if needed
Sinks	Daily (End of Shift)	Dishwasher	Shift Lead	Wash and sanitize tubs and taps
Oven Inside	Weekly	Closing Cook	Manager	Needs special oven cleaner
Deep Fryer Boil-Out	Weekly	Cook/Manager	Manager	Special process needed
Floor Drains	Weekly	Dishwasher	Manager	Remove cover, scrub, sanitize
Refrigerator Inside	Weekly	Prep Staff	Manager	Empty first
Hood Filters (Change/Clean)	Monthly	Manager/Cleaner	Manager	Prevents grease buildup & fire

This table shows part of a commercial kitchen cleaning checklist. It makes cleaning clear for everyone. Following this schedule is a key restaurant kitchen cleaning tip.

Going Deeper: Deep Cleaning Commercial Kitchen Areas

Deep cleaning goes beyond the daily tasks. It reaches hidden spots and removes built-up grease and grime. A deep cleaning commercial kitchen plan is usually done weekly or monthly.

It involves moving equipment to clean behind and under it. It means taking apart equipment parts that can be safely removed for cleaning. This includes:

• Taking apart and cleaning slicers.
• Cleaning inside ovens and warming drawers thoroughly.
• Boiling out fryers (more on this below).
• Scrubbing walls and floors, especially in corners and under shelves.
• Cleaning storage areas and shelves.
• Cleaning commercial kitchen hoods and filters carefully.

Deep cleaning keeps the whole kitchen in top shape. It stops pests from making a home. It helps meet food safety kitchen cleaning standards. It also makes daily cleaning easier because dirt does not build up as much.

Cleaning Specific Equipment

Each piece of kitchen equipment has its own cleaning needs.

Ovens and Ranges

Ovens and stovetops get very dirty from spills and grease.

• Daily: Wipe down stovetop surfaces and control knobs. Remove racks and clean them if needed.
• Weekly/Monthly (Deep Clean):
  • Make sure the oven is completely cool.
  • Remove all racks and side holders. Soak and scrub them.
  • Use a strong oven cleaner inside. Follow the product steps exactly. Some need to sit for hours.
  • Scrape away loose dirt before using cleaner.
  • Wipe out the cleaner and dirt. You may need to rinse with water several times.
  • Clean the oven door inside and out.
  • Put clean racks back.

Use oven cleaner only when the kitchen is not busy and has good airflow.

Grills and Griddles

These get hot and have grease and food stuck on them.

• Daily (After Use):
  • Let the grill cool down but still be warm (not hot).
  • Scrape the surface clean with a grill scraper. Scrape grease into the grease trap.
  • Pour a small amount of hot water or grill cleaner onto the surface (if safe for the grill type). This helps lift grease.
  • Scrub with a grill brush or pad.
  • Rinse or wipe clean.
  • For cast iron, you might need to add a thin layer of oil to protect it.
• Weekly: Empty and clean the grease trap completely. Clean the sides and front of the grill.

Cleaning Commercial Kitchen Fryers

Fryers are big oil pots that need special care. Cleaning commercial kitchen fryers is vital for food taste and safety.

• Daily:
  • Filter the oil to remove food bits. This can be done while the oil is warm using a filter machine or paper filters.
  • Wipe down the outside of the fryer.
• Weekly (Boil-Out): This is a deep clean for the inside.
  • Drain the oil completely when it is cool.
  • Close the drain valve.
  • Fill the fryer pot with water up to the oil line.
  • Add a special fryer boil-out cleaner. Use the right amount.
  • Heat the water slowly to a low boil (around 180-200°F / 80-95°C). Be careful, hot water can splash.
  • Let it boil for 20-30 minutes, using a brush to scrub the sides (use a long-handled brush).
  • Turn off the heat and let the water cool down safely.
  • Drain the dirty water.
  • Rinse the fryer pot many times with clean water until no cleaner is left.
  • Dry the inside completely.
  • Fill with fresh oil.

This boil-out is a key part of deep cleaning commercial kitchen fryers. Always wear full safety gear during a boil-out.

Sinks and Dishwashers

Sinks and dishwashers handle dirty items and need to be cleaned themselves.

• Daily:
  • Scrape food scraps from sinks.
  • Wash and sanitize sink tubs, taps, and drains at the end of the shift.
  • In dishwashers, remove spray arms and filters (if possible) and clean them.
  • Run the dishwasher empty with a cleaning product or sanitizer.
  • Wipe down the inside and outside of the dishwasher door.
• Weekly: Clean out floor drains near sinks and dishwashers.

Refrigerators and Freezers

These keep food cold but can get dirty from spills.

• Weekly:
  • Remove all food items. Check for old or expired food.
  • Take out shelves and drawers if possible. Wash them in a sink.
  • Wipe down the inside walls, floor, and ceiling with a cleaner safe for food areas. Use a commercial kitchen degreaser if there are grease spots.
  • Rinse and sanitize all inside surfaces.
  • Clean the door seals.
  • Wipe the outside clean.
• Monthly/Quarterly: Clean the condenser coils (usually at the bottom or back). Dust on coils makes the unit work harder. Turn off the unit first.

Prep Tables

Surfaces where food is cut and put together need constant cleaning.

• Daily (After Each Use/Task and End of Shift):
  • Scrape off food bits.
  • Wash the surface with hot, soapy water.
  • Rinse with clean water.
  • Sanitize the surface using an approved sanitizer. Let it air dry.
• Cleaning stainless steel commercial kitchen equipment: For stainless steel tables, use a cleaner made for stainless steel. Avoid steel wool or harsh scrubbers that can scratch the surface. Wipe in the direction of the metal grain.

Mixers, Slicers, and Small Equipment

These items touch food directly and need cleaning often.

• Daily (After Each Use):
  • Turn off and unplug the machine.
  • For slicers, take apart all parts that can be removed safely. Wash, rinse, and sanitize them in the sink. Wipe down the machine body. Put back together carefully. Slicers are dangerous, use cut-resistant gloves.
  • For mixers, remove the bowl, whisk, paddle, etc. Wash, rinse, and sanitize them. Wipe down the mixer body.
  • For other small equipment (toasters, blenders), follow the manufacturer’s cleaning steps.
• Weekly: Deep clean these items. Check for hidden food or grease.

Cleaning Commercial Kitchen Hoods and Filters

Kitchen hoods suck up smoke and grease from cooking. They get very dirty and can be a fire risk if not cleaned. Cleaning commercial kitchen hoods and filters is a critical monthly task.

• Monthly (Filters):
  • Remove the filters from the hood.
  • Soak them in a sink with a strong commercial kitchen degreaser and hot water.
  • Scrub them clean to remove all grease.
  • Rinse well and let them dry completely before putting them back.
• Less Often (Hood Interior/Ducts): The inside of the hood and the ducts above it need cleaning too. This often requires special tools and skills. Many kitchens hire professional cleaners for this deep cleaning commercial kitchen task because it can be difficult and dangerous (working at height, strong grease). This prevents grease fires.

Making Stainless Steel Shine

Many surfaces and equipment in commercial kitchens are stainless steel. Cleaning stainless steel commercial kitchen equipment needs care to keep it looking good and prevent rust or damage.

• Use the Right Cleaners: Use cleaners made for stainless steel or general kitchen detergents/degreasers. Avoid harsh chemicals like bleach for long periods, as they can damage the surface.
• Avoid Harsh Tools: Never use steel wool, wire brushes, or abrasive pads. These will scratch the stainless steel finish. Use soft cloths, sponges, or plastic scrubbers.
• Wipe with the Grain: Stainless steel has a grain, like wood. You can often see faint lines. When wiping or polishing, follow the direction of these lines. This helps clean better and prevents streaks.
• Rinse Well: Make sure to rinse away all cleaner. Leftover cleaner can leave marks.
• Dry Thoroughly: Water spots can show easily on stainless steel. Dry surfaces completely with a clean, dry cloth. This also helps prevent water stains and corrosion.
• For Shine: You can use a stainless steel polish after cleaning and drying for extra shine.

Regular cleaning stainless steel commercial kitchen equipment keeps it sanitary and extends its life.

Building Your Commercial Kitchen Cleaning Checklist

A checklist is more than just a schedule. It is a step-by-step guide and a record.

• Break Down Tasks: For each item on your schedule (like “Commercial kitchen fryers boil-out”), list every single step needed.
• Include Supplies: List the specific cleaners and tools needed for each task.
• Add Safety Steps: Include reminders like “Turn off power,” “Wear gloves,” “Let cool.”
• Create Columns: Have columns for:
  • The item to clean.
  • The steps to follow.
  • Who is responsible.
  • When it should be done (Daily, Weekly, etc.).
  • A box to check when finished.
  • Space for the person cleaning to sign or initial.
  • Space for a manager to check and sign.
• Use It: Make sure staff use the checklist every time they clean. It helps them remember everything and shows that cleaning is happening.
• Review and Update: Look at the checklist regularly. Is it working? Are there new equipment items? Do steps need to change? Update it as needed.

Having a detailed commercial kitchen cleaning checklist makes sure cleaning is done right every time, helping meet food safety kitchen cleaning standards.

Food Safety and Your Cleaning Plan

Cleaning is the first step in food safety. Sanitizing is the second.

• Clean: Removing food, dirt, grease. You can see dirt.
• Sanitize: Killing germs you cannot see.

Both must be done for surfaces that touch food.

Food safety kitchen cleaning standards are set by local health departments and groups like the FDA. They require specific cleaning and sanitizing methods. They also require proper storage of food and chemicals, handwashing, and pest control.

Your cleaning schedule and checklist are your main tools for meeting these standards daily. When a health inspector visits, they will want to see your cleaning plan and how it is followed. A clean kitchen shows you care about safety.

Good restaurant kitchen cleaning tips always include focusing on food safety.

More Restaurant Kitchen Cleaning Tips

• Clean as You Go: Do not wait for a big mess. Wipe spills right away. Clean tools right after using them. This stops dirt from drying and becoming hard to clean.
• Organize: A tidy kitchen is easier to clean. Put things back in their place.
• Use Color-Coded Cloths: Use different color cleaning cloths for different areas. For example, red for raw meat areas, blue for general surfaces, green for produce, yellow for sanitizing. This stops germs from spreading between areas.
• Check Temperatures: If your dishwasher uses hot water to sanitize, check the temperature often. It needs to be hot enough (check local rules, often 180°F / 82°C rinse). If you use chemical sanitizer, check the strength using test strips.
• Train Staff: Make sure everyone knows how to clean properly and safely. Show them how to use chemicals. Make sure they understand why cleaning is important for food safety.
• Store Chemicals Safely: Keep all cleaning products labeled clearly. Store them away from food and food preparation areas. Follow storage instructions on the label.
• Do Not Forget Small Things: Clean can openers, knife holders, salt and pepper shakers, and check presenters. These touch hands and can spread germs.
• Floors Last: Clean floors after everything else is done. Sweep or vacuum first to get rid of loose dirt. Then wash and rinse. Pay attention to floor drains – they need regular cleaning too.

These restaurant kitchen cleaning tips help keep the kitchen running smoothly and safely.

FAQ: Common Questions About Kitchen Cleaning

h4 How often should we deep clean our commercial kitchen equipment?

h5 A deep cleaning commercial kitchen plan usually requires tasks weekly or monthly. Things like ovens, fryers (boil-out), refrigerators, and hoods need deep cleaning less often than daily items. Your specific schedule depends on how busy your kitchen is and what equipment you have.

h4 What is the difference between cleaning and sanitizing?

h5 Cleaning removes visible dirt, grease, and food bits using soap and water. Sanitizing kills the germs you cannot see on a clean surface. You must always clean a surface before you sanitize it. Sanitizing lowers the number of harmful germs to a safe level.

h4 Can I use bleach to sanitize in a commercial kitchen?

h5 Yes, bleach (chlorine) is a common sanitizer in commercial kitchens. However, you must use the correct amount mixed with water (check local guidelines for the right strength). Too little will not kill germs, too much can be harmful and damage surfaces. Never mix bleach with other cleaners, especially those with ammonia.

h4 How do I clean commercial kitchen hoods and filters?

h5 Filters should be removed and soaked in hot water with a strong commercial kitchen degreaser monthly, then scrubbed clean. The inside of the hood and the ducts are harder to clean and often need professional deep cleaning to remove built-up grease and prevent fire risks.

h4 Is cleaning stainless steel commercial kitchen equipment different?

h5 Yes, stainless steel needs care. Use cleaners made for it or gentle degreasers. Avoid abrasive tools like steel wool. Always wipe in the direction of the metal’s grain. Rinse well and dry completely to avoid spots and damage.

h4 Why do I need a commercial kitchen cleaning checklist?

h5 A checklist makes sure all cleaning tasks are done correctly and on time. It lists each step for every cleaning job. It helps train staff, makes sure nothing is missed, and provides a record for health inspections. It is a key part of a good commercial kitchen cleaning schedule.

Keeping Your Kitchen Safe and Clean

Cleaning a commercial kitchen is a big job, but it is one of the most important things you do. It protects your customers, your staff, and your business.

By following safe steps, using the right tools and cleaners like commercial kitchen degreaser, sticking to a clear commercial kitchen cleaning schedule, and using a commercial kitchen cleaning checklist, you can keep your kitchen spotless.

Remember the basics: clean, rinse, sanitize, and dry. Pay special attention to areas like cleaning commercial kitchen fryers, cleaning commercial kitchen hoods, and cleaning stainless steel commercial kitchen equipment. Deep cleaning commercial kitchen areas regularly is also vital.

Meeting food safety kitchen cleaning standards should always be the goal. With these restaurant kitchen cleaning tips and a plan, you can run a kitchen that is safe, efficient, and ready for any health check. Cleaning is not just a task; it is a promise of quality and safety.