Which Areas Are Cleaned in Commercial Kitchens?

Diners judge the level of a restaurant mainly including the restaurant’s food, service quality, and kitchen cleanliness. Unhygienic food preparation areas are harmful to the health of customers and employees. Because poorly cleaned surfaces and equipment can quickly become breeding grounds for bacteria, molds and other destructive food-borne pathogens. Keeping the kitchen clean is also important to the overall business success of a restaurant.

 

After busy cooking and serving meals, keeping the kitchen tidy is often less important. The best way to solve the problem of kitchen cleaning and disinfection is to break down each work into smaller tasks so that the details are not overlooked.

 

In order to keep the kitchen healthy, some cleaning and sanitation tasks need to be completed several times a day, and other tasks only need to be performed once or twice a month. Below I will list a detailed list of tasks for commercial food waste disposal, along with cleaning methods and recommended products.

 

Commercial Kitchen Equipment Cleaning

 

Employees must clean kitchen equipment every day to avoid accumulation of grease and dust. Equipment such as mixers, bio waste disposers, kitchen sink waste grinders, food grinders for sink, sink waste crushers, slicers have multiple moving parts in contact with food. Simply wiping with disinfectant sprays is not enough to completely disinfect the equipment. In this way, food residues will be left and bacteria will multiply in hard-to-reach places.

 

Most kitchen equipment comes with a user manual. Among them are some professional recommendations for cleaning products and tips for dismantling and cleaning the kitchen.

 

After successfully disassembling the equipment, there are some basic tips for thoroughly cleaning and disinfecting the components.

 

For example, wash each part of the sink food disposer and sink garbage crusher thoroughly with hot soapy water.

 

Use high-pressure hoses in the dishwashing area to remove dry or sticky food.

 

Do not use highly abrasive materials or corrosive cleaning products.

 

Rinse all parts with hot water.

 

Before reassembling the device, make sure that all parts are completely dry.

 

Commercially Prepared Surface Cleaning

 

It is also important to disinfect food preparation surfaces daily.

 

Most commercial kitchen surfaces are designed with stainless steel, which is easy to clean and disinfect. However, some kitchen surfaces are often overlooked during the cleaning process. Bacteria and grease can accumulate on these surfaces, such as tile backsplashes.

 

The removable preparation surface should be washed thoroughly in warm soapy water and then disinfected in the dishwasher.

 

Cleaning of Commercial Cooking Areas

 

The cooking area is usually the most difficult area to clean in the kitchen, or the most exposed to grease in the kitchen. Most cooking surfaces and equipment can be cleaned and disinfected at the end of the service, while large equipment including ovens and range hoods can be cleaned once a week. When designing commercial kitchens, smart kitchen waste grinder and kitchen food garbage processor should be reserved some space. Commercial waste disposal equipment is small in size and widely used. It can be applied to places where food wastes of various sizes are concentrated.

 

Commercial Stove Top Cleaning

 

The top of the stove is easily dirty due to accumulation of grease and spilled food, so it is very important to clean the burner and surface at the end of each maintenance. Commercial kitchens use gas burners and electric stoves. Each type of burner has a different cleaning method.