People come and go quickly through a business kitchen, where a lot of food is made in short amounts of time. Because of the nature of the work, keeping these rooms clean is important for more than just health. It’s also important for safety to follow the rules and keep the business running smoothly. It can be hard to keep the kitchen of a business clean because of things like dirty stoves and tools that need a lot of care. The good news is that cleaning can be simple and easy if you follow the right steps and general rules.
Following the rules: In business kitchens there are strict rules about how to keep people healthy and safe. Authorities in the area check kitchens all the time to make sure they are clean enough to meet health standards.
If you don’t follow the rules you could get fined have your business shut down or even both. Cleaning the kitchen often helps make sure it’s always ready for review.
Preventing Equipment Failure: When grease builds up on kitchen machines and tools they can break down which can cost a lot to fix or replace. Cleaning cooking appliances on a regular basis keeps them in good shape and lowers the chance that they will break down.
Better Organization: A clean kitchen makes work go more smoothly and quickly. When desks are clear and clean workers can concentrate on their work without being interrupted. Additionally, a clean kitchen makes it simple to locate items and tools which saves important time in the busy kitchen.
Important Places to Clean in a Commercial Kitchen: Stoves, ovens, grills and fryers need to be cleaned often to get rid of grease and other food waste. If you don’t clean these places up, dangerous things can build up and cause a fire. To keep the equipment in good shape it is important to clean and maintain it according to the manufacturer’s directions.
Ventilation Systems: An exit hood vents and pipes are necessary in an industrial kitchen to get rid of heat smoke and smells. But grease and dirt can quickly build up in these systems making them less effective and raising the risk of fires. A professional cleaning service should be called in every couple of months to keep the air system in good shape.
Floors: The floors of commercial kitchens are always getting walked on, spilled on, and dirty with food. To keep things from building up, floors should be cleaned every day with cleaners that don’t scratch. To keep people from slipping and to keep pests away, you should also clean the areas under your equipment that crumbs and grease can collect on a frequent basis.
Fridges and freezers: You need to clean the inside and outside of these machines to stop germs from growing and bad smells from building up. If something spills inside your fridge, you should clean it up right away. Also, you should deep clean the inside once a month to keep mold and germs from growing. Also making sure these items are working right means checking the temperature of them on a frequent basis.
Prep Stations and Counters: To keep things from getting contaminated, prep stations and counters must be kept clean. Sanitizing solutions should be used to wipe down work surfaces often and cutting boards should be cleaned and sanitized between uses and after coming into touch with raw foods.
Sinks and Dishwashing Areas: Sinks and dishwashing areas should be cleaned and sanitized so that germs don’t get on clean plates. Drains and grease traps should be cleaned and checked often to keep the pipes clear.
Set up a cleaning schedule: To make sure that all parts of the kitchen are cleaned regularly, a cleaning plan should be made. As well as daily tasks like wiping down floors and tables there are also deep-cleaning tasks that should be done once a week or once a month like degreasing ovens or cleaning ventilation systems.
Use the Right Cleaning Products: Heavy-duty grime, grease, and spots need to be cleaned off of commercial cooking surfaces with special products made for that purpose. Health and safety rules say that you should only clean with things that are safe for areas that are used to make food.
If you work in a kitchen you should teach everyone how to clean properly. This includes how to use the right chemicals and tools safely and why it’s important to clean places where food is made. This makes sure that the cleaning steps are always followed and kept up.
Clean Your Kitchen Tools: Spoons, knives and other cooking tools should be washed and dried right away after use to keep them from getting dirty. People on staff should wash their hands a lot especially when they switch jobs like when they work with raw meat and vegetables.
Pay extra attention to areas that get a lot of use or messes like the areas around stoves and sinks where you wash dishes. These areas should be cleaned more often. Extra care should be taken with cracks, corners and places that are hard to get to where food can gather.
Did yoy know why cleaning commercial kitchen is importan For the safety of the food and the smooth running of the kitchen, it’s important to keep the kitchen clean. It takes time, work, and giving close attention to every little thing. By teaching their staff and making sure the kitchens are cleaned regularly with the right products, restaurant owners can keep their kitchens safe, up to code, and ready for the next round of cooking ideas. Keeping the kitchen in good shape is good for business and keeps the good name. It also keeps customers and workers healthy.
Florida Kitchen Pros, believes in years of experience in the commercial cleaning industry that keeping and maintaining your commercial kitchen safe and clean is essential and very important for the well being of customers and staff.