One of the most positive signs for a commercial kitchen is when there are messes to be cleaned on a daily basis. This showcases the fact that business is thriving and that the equipment in the kitchen is being put to good use.
Although a messy and greasy kitchen at the end of the day is a great sign for business, it still needs a proper cleaning. In this article, we discuss and explain how to achieve proper commercial kitchen equipment cleaning.
How to Clean and Maintain Grease Traps, Inceptors and Exhaust Systems
The grease traps, inceptors, and exhaust systems of a kitchen are the most vulnerable to major messes and require a thorough cleaning at least once a week. If the cleaning of the exhaust systems is done regularly, it can prevent long-term issues from developing in the sewer line from blockages.
Grease machines can accumulate a lot of grease as the name suggests, and will need to be monitored closely based on the frequency of usage. If the machine is operating at 50% capacity across a week, cleaning it weekly should be enough. However, if this equipment is being used beyond the 50% mark, it will need a bi-weekly cleaning.
There are special grease trap cleaning equipment that can be procured in order to clean the grease machines. This not only helps to prevent any blockages, but it also ensures that there is minimal expenditure in the long-term repair costs of this equipment.
The same equipment can be used to clean the filters of the kitchen’s exhaust system. Once this is done, there is a much lower chance of grease and oil entering the delicate storm drain system of your kitchen. On a more significant note, keeping the kitchen free from grease and oil also has a major role in lowering the odds of kitchen fires breaking out.
Read more cleaning stuff: Restaurant Cleaning Checklist
How to Clean Stainless Steel Equipment
A commercial kitchen or restaurant kitchen is often predominantly dependent on kitchen equipment that’s made out of stainless steel. This material type is not only aesthetically pleasing to the eye, but high-grade versions are also known to be resistant to bacteria.
Cleaning restaurant kitchen stainless steel can also be extremely easy, which is why commercial kitchens prefer equipment with this material. To clean your stainless steel equipment, simply use a mild detergent on a wet cloth in order to wipe the top surface. Just make sure to wipe in the direction of the finish for the sake of consistency.
In some cases, however, the stains that have developed on the stainless steel surface can be tough to eliminate entirely with a mild detergent. This includes baked-on grease that can be extremely difficult to remove. In such situations, baking soda or a high-quality commercial cream cleaner will need to be employed in order to clean the surface of the equipment thoroughly.
Pro tip: Make sure to rinse the surface of the commercial kitchen stainless steel equipment and dry them immediately. This helps to prevent the formation of any contamination over time.
How to Clean Greasy Kitchen Floors
The accumulation of grease on the floor of a commercial kitchen is part and parcel of the business. When food drops to the floor on a regular basis, it causes germs to circulate in the air and can negatively influence the quality of the food being prepared in the kitchen.
Additionally, the movement of various staff members across the floor of the kitchen can also cause dirt to track into the premises. Mopping the floor is seen as the go-to option for cleaning the kitchen, but it cannot always be reliable in cleaning the entirety of the mess.
Instead, a state-of-the-art floor cleaning system is recommended in order to fully cleanse the ground of the kitchen. These systems can scrub the floor thoroughly and also suck up all the dirty liquid into a separate holding tank. This ensures that the scrub does not retain all the grease when it is being used to clean the floor again.
Pro Tip: It is also a good idea to save the cleaning of the floors at the end of the routine kitchen cleaning as the dirt from other areas and cleaning equipment also ends up landing on the floor itself.
The Benefits of Cleaning Restaurant Kitchen Equipment
A clean commercial kitchen can be its own reward. If that isn’t enough of a selling point, here is a list of additional benefits that can be attained by regularly doing commercial kitchen cleaning.
- Reduced utility costs - Most restaurant kitchen spaces tend to hold kitchen equipment that either rely on the use of water, gas, or electricity. These appliances can greatly benefit from regular cleaning as it helps to maintain their efficiency and thereby reduces the utility cost in the long run.
- Improved food quality and service - A clean kitchen is a consistent kitchen. Ensuring that the kitchen equipment stays clean round the year also ensures that the food can be served up with equal consistency. Messy or greasy pieces of equipment end up negatively altering the food quality over time.
- Longer lifespan of kitchen equipment - Equipment procured for a commercial kitchen can be pricey and are seen as a long-term investment. In order to maintain the lifespan of the equipment, it is crucial to keep the machinery running as cleanly as possible.
- Increased resale value - In case a proprietor is looking to sell one or more pieces of equipment for the sake of upgrades or any other reason, the resale value of the equipment will certainly be higher if it is also cleaner.
- Less kitchen freak accidents - As previously mentioned, a greasy kitchen is always a fire-hazard. By always performing regular commercial kitchen cleaning and using your cleaning equipment, you can keep the entire area healthy, safe and extra spotless.
- Safer work environment - Invariably, a clean and fire-proof kitchen is a much safer environment for employees. It helps to boost morale and the respect of the employees towards their brand.
The Importance of Commercial Kitchen Equipment Cleaning
The workings of a quality commercial kitchen need to run like clockwork in order to boost the overall tempo of the business. One of the major elements that need to be scheduled and automated in terms of the processes is the cleaning aspect.
In the comprehensive guide presented above, we detail the various portions of the commercial kitchen equipment that need special attention.
We also discussed cleaning tools and the reasons behind keeping up with cleaning duties in a restaurant kitchen on a regular basis. We hope that this article helps to maintain the quality of your commercial kitchen equipment and ensure that your customer’s focus remains solely on one element — the food!
