A simple Guide to Deep Cleaning Commercial Kitchen Equipment

Maintaining a spotless and sanitary kitchen is crucial in the commercial food industry. Regular deep cleaning of kitchen equipment not only ensures compliance with health and safety regulations but also enhances the longevity and efficiency of the appliances. Here’s a comprehensive guide to effectively deep cleaning commercial kitchen equipment.

Here is a link to the Safer Food better Business Cleaning Checklist. 

Operating a scheduled cleaning regime makes life for staff so much easier. This should be incorporated into your daily, weekly and monthly tasks.

Importance of Deep Cleaning

1. Health and Safety: Deep cleaning removes accumulated grease, grime, and food residues, preventing bacterial growth and potential foodborne illnesses.
2. Regulatory Compliance: Regular deep cleaning helps meet stringent health and safety standards, avoiding costly fines and shutdowns.
3. Equipment Efficiency: Clean equipment functions more efficiently, saving energy and reducing the risk of breakdowns.
4. Extended Lifespan: Proper maintenance and cleaning can significantly extend the life of kitchen appliances.

Deep Cleaning Procedures for Key Kitchen Equipment

1. Ovens and Ranges

• Daily Cleaning: Wipe down surfaces and remove food debris.
• Weekly Deep Cleaning:
  • Remove oven racks and soak them in a sink with hot water and a degreasing solution.
  • Use a non-abrasive cleaner to scrub the interior surfaces.
  • For stubborn stains, a baking soda paste can be applied and left overnight before scrubbing.

2. Grills and Griddles

• Daily Cleaning: Scrape off grease and food particles.
• Weekly Deep Cleaning:
  • Heat the griddle slightly to loosen grease.
  • Apply a commercial-grade degreaser and scrub with a griddle pad.
  • Rinse thoroughly and wipe dry.

3. Fryers

• Daily Cleaning: Filter oil and wipe down surfaces.
• Weekly Deep Cleaning:
  • Drain the oil and disassemble removable parts.
  • Soak parts in hot water and a degreasing solution.
  • Scrub the fryer’s interior and exterior with a non-abrasive brush.
  • Rinse all parts thoroughly before reassembling.

4. Refrigerators and Freezers

• Daily Cleaning: Wipe down handles and frequently touched surfaces.
• Monthly Deep Cleaning:
  • Remove all food items and shelves.
  • Use a mixture of warm water and baking soda to clean the interior.
  • Clean condenser coils to ensure efficient operation.

5. Dishwashers

• Daily Cleaning: Clean the filter and remove debris.
• Weekly Deep Cleaning:
  • Use a dishwasher cleaner or a vinegar solution to run a cleaning cycle.
  • Scrub the interior surfaces, paying attention to spray arms and nozzles.
  • Check and clean the drain to prevent clogs.

Best Practices for Deep Cleaning

1. Use the Right Tools: Employ non-abrasive scrubbers, commercial-grade degreasers, and appropriate protective gear.
2. Follow Manufacturer Guidelines: Always adhere to the cleaning instructions provided by equipment manufacturers to avoid damage and void warranties.
3. Regular Maintenance: Implement a routine maintenance schedule to prevent excessive buildup of grease and grime.
4. Train Staff: Ensure that all kitchen staff are trained on proper cleaning techniques and the importance of maintaining a clean kitchen environment.
5. Document Cleaning Procedures: Keep detailed records of cleaning schedules and procedures for accountability and regulatory compliance.

Conclusion

Deep cleaning commercial kitchen equipment is a vital part of maintaining a safe, efficient, and regulatory-compliant kitchen. By following systematic cleaning routines and utilising the correct tools and techniques, food service establishments can ensure their equipment remains in top working condition, thereby supporting the overall health and success of the business. Regular and thorough cleaning not only upholds food safety standards but also contributes to the longevity and performance of kitchen appliances, ultimately leading to cost savings and enhanced productivity.