How to Keep Your Commercial Kitchen Clean

Commercial kitchens are used in many different food industries, so keeping them clean and hygienic is important to ensure health code compliance. This is especially true in high-traffic areas, where cross-contamination can be a major concern.

Cleaning Services

A clean commercial kitchen is essential for food safety and can protect the reputation of your business. Commercial Kitchen Cleaning New Haven CT can also help to avoid fines and shutdowns, so it’s a good idea to have a system for daily cleaning in place.

Keeping your commercial kitchen clean around the clock can be a lot of work, but it’s also essential for the safety and quality of your food. Using professional products designed for specific commercial kitchen needs will help you achieve a hygienic and effective cleaning routine that won’t disrupt the rest of your daily operations.

All surfaces in your commercial kitchen should be cleaned at least once a day, especially if they’re used for food preparation. Grease on surfaces can become a breeding ground for bacteria, and this can negatively affect the flavor of your foods.

Disinfecting and sanitizing your kitchen’s equipment and surfaces helps keep them free from harmful viruses and bacteria, which can be a real health hazard for your customers and staff. Investing in commercial sanitisers and disinfectants will make it easier to maintain a high level of hygiene and ensure you’re always in compliance with health and safety regulations.

Hard-to-reach areas like walk-in freezers and shelving units should also be thoroughly cleaned. This will prevent them from attracting vermin and pests that can cause damage to your food, equipment, and building.

One of the most important parts of a commercial kitchen is its worktops. These are where food preparation occurs, so they need to be cleaned regularly and thoroughly.

The right product can help to remove any microbes from these surfaces before they start to affect the quality of your food. Using disinfectants that meet the requirements set out by the UK Food Standards Agency will be a good first step to keeping your kitchen clean and healthy.

It’s also important to take into account the materials used in the construction of your worktops. In particular, stainless steel is a great choice for its durability, hygienic credentials and shiny-smooth finish. You’ll find a number of options available on the market to suit all budgets and requirements.

Commercial kitchens are busy places where equipment and floors get a lot of use. Food, grease, and equipment are often tracked across the floor and can cause serious stains, scuff marks, and bacteria growth.

Grease can also build up on tiles and make them slippery. This can be prevented by using a specialist cleaner that will penetrate and dissolve the grease.

It’s also a good idea to sweep the kitchen before mopping, as this will remove any leftover dirt from the floor and prevent floor drains from being clogged with waste.

Lastly, it’s a good idea to clean the floor mats that are used in kitchen areas. These should be cleaned daily to remove any grease and oil buildup.

It’s best to use a bio-enzymatic degreaser, which will break down any grease and oils that have built up on the surface of the mat. This will not only prevent the mats from getting dirty, but it will make them easier to clean and remove.

A commercial kitchen exhaust system helps to remove odors, heat and smoke in order to maintain a safe and clean environment for food preparation and cooking. As such, it is vital that this area of a restaurant is cleaned regularly.

The National Fire Protection Association (NFPA) states that kitchen exhaust systems need to be thoroughly cleaned to ensure compliance with fire safety codes. This requires the assistance of a professional commercial kitchen cleaning company with specialized tools and experience.

It is also important to deep clean kitchen hoods and exhaust filters to prevent rust, corrosion and grease buildup. This can lead to an increased risk of fires and health hazards.

NFPA recommends cleaning hoods and exhaust filters on a regular basis, at least once a month for high-volume fuel cooking operations, and quarterly for moderate-volume cooking operations. Taking care of these cleaning tasks can help to reduce the number of incidents involving fires in commercial kitchens, and improve worker health and wellbeing.