Running a commercial kitchen requires regular deep cleaning and disinfection to ensure food preparation safety and quality. A deep clean will remove dirt, dust, and harmful germs that may cause the spread of disease.
Proper cleaning and maintenance of facilities have never been more critical, especially during and after the pandemic. According to the Centers for Disease Control and Prevention (CDC), facilities must be cleaned and disinfected regularly to curb the spread of disease-causing viruses and bacteria.
While the kitchen staff team has many daily tasks, including keeping their workstation clean, properly handling food scraps and debris, and cleaning and storing utensils — some tasks can be challenging to complete during open hours or require specialized equipment that a commercial kitchen may not have.
Understanding Deep Cleaning Services
To ensure the safety of your employees and customers, hiring professional deep cleaning services specializing in kitchen equipment cleaning is essential. Deep cleaning services include:
● General cleaning (sweeping, dusting, and mopping) surfaces to eliminate grease, oils, and debris in the kitchen
● Thorough cleaning of hotline equipment like ranges, ovens, grills, fryers, and more
● Cleaning and polishing stainless steel surfaces such as countertops
● Deep cleaning, polishing, and disinfecting floors
● Deep cleaning external hoods and filters
● Trash removal and bin disinfection
● Checking if everything is up to industry standards
Deep cleaning service providers will also develop a comprehensive cleaning and disinfection schedule to ensure you can keep up on deep cleaning your facility regularly.
Kitchen Equipment Cleaning
Prioritizing regular food service equipment cleaning is essential to maintain hygiene, safety, and quality standards in a commercial kitchen. Deep cleaning services ensure thorough kitchen equipment cleaning that may not be achieved by regular, everyday cleaning.
Professional cleaners have special equipment to ensure your kitchen is thoroughly cleaned and sanitized. This includes cleaning your ovens, stoves, broilers, and fryers thoroughly.
Oven Cleaning: An Essential Task
Cleaning your ovens regularly and thoroughly is an essential step in maintaining food safety and preserving the longevity of your equipment. Ovens can be challenging to clean independently, especially since much of the grease, fat, and carbon are hidden, and the unit needs to be properly dismantled to clean everything deeply.
Improper cleaning can lead to greasy cooking smells and may even cause an oven fire. Professional cleaners, on the other hand, know precisely how to tackle oven cleaning. Here’s an overview:
- Removing internal parts to be cleaned
- Soaking and deep cleaning all removable oven parts in a dip tank
- Cleaning grease behind self-cleaning panels
- Dismantling the oven door to allow thorough cleaning inside the door and glass panels
- Removing the oven fan and housing to clean the grease
- Cleaning the oven roof and grill elements
- Cleaning extractor hood paper filters, hob, and control panels
- Rinsing, reassembling, and polishing the oven
Stove Cleaning: Maintaining Efficiency and Safety
Regular stove cleaning ensures efficient stove operation and fire hazard prevention, especially when yellow flames and irregular flame patterns start showing up. This usually means that the gas flow is blocked and needs cleaning. Some of the deep cleaning tactics used by professionals for stove cleaning are:
- Soaking and cleaning gas burner heads and caps
- Burning off any residue from caked-on grime on coils and drip pans
- Soaking and cleaning drip pans
- Wiping down stove coils
- Degreasing and sanitizing the stovetop
Broiler and Fryer Cleaning
Deep fryers and broilers are heavily used in commercial kitchens and need regular cleaning to clear out grease build-up and food debris. This ensures excellent food quality because otherwise, the flavor and texture of food might be affected.
Professional cleaners will clean the oil well and drain sediments from the drain tube for deep fryers. Heating tubes and metal surfaces will also be cleaned with a special fryer brush to ensure that nothing is damaged while cleaning.
Commercial kitchen staff also regularly do fryer boil-outs to maintain fryer tanks. But if the fryer is overdue or the staff needs help, cleaners will also help conduct a boil-out, depending on the specific fryer’s manual. Regular boil-outs serve as a full-tank cleanse and clean away burnt sediments and old oil.
As for broilers, wire brushes, and scrapers remove stuck debris and fat from grates. The rest of the grill can then be cleansed with heavy-duty grill cleaner or degreaser to remove excess build-up and rinsed thoroughly afterward.
Disinfection: A Vital Measure During the Pandemic
The pandemic taught us the value of keeping everything clean and properly disinfected. However, regular cleaning and disinfection are beneficial to stop the spread of COVID-19 and future communicable diseases. By enlisting the help of professionals like Triad Service Solutions, you can rest assured that your commercial kitchen is kept safe and clean according to a regular schedule.
Regular deep cleaning and disinfection in commercial kitchens keep customers and workers healthy. Clean kitchens ensure that the food served to customers is always of the best quality and will keep them returning for more. If you’re a restaurant owner, we encourage you to prioritize kitchen safety and cleanliness by using a deep cleaning and disinfection program, which a professional service provider can help you with.