How To Clean a Commercial Kitchen

Colour coded cleaning

Colour coded cleaning includes all kind of commercial cleaning equipment including chopping boards, mops and cloths. The aim is to avoid cross-contamination of germs from each area of a kitchen and to stop the spread of germs which cause disease and illness. It’s vital that raw and cooked food is separated (by using different coloured chopping boards), for example, as this is one of the main causes of food poisoning.

Article: For an in-depth look at the benefits of colour coded cleaning and how to implement the system, read our guide on What is Colour Coded Cleaning?

How often should you clean your kitchen?

Regular cleaning helps to eliminate the build up of germs and dirt, reducing the risk of germs spreading whilst also making cleaning more manageable. As the below are only guidelines, there may be times when appliances or areas need to be cleaned more often than the recommended frequency.

• Surfaces and utensils: after each use
• Ovens: Weekly
• Sinks: between uses, and at various points throughout the day with frequent use
• Fridges and Freezers: Monthly
• Bins: Weekly
• Ventilation systems: Every 3 months to 1 year (depending on use)

How to clean a sink

Though it may not seem obvious to the naked eye, a kitchen sink can soon become a hotbed of germs as it is constantly exposed to food, dirt and kitchen waste. Regularly cleaning your sink will prevent germs spreading when washing up or cleaning food.

Sinks can be thoroughly sanitised by using commercial cleaning supplies such as a dual purpose disinfectant and sanitiser. Wipe down the bowl, draining board and faucets after use, removing all water, soap suds and dirt. This will ensure the stainless steel surface stays clean for the next use.

How to clean a dishwasher

According to FSANZ, dishwashers need to rinse at a temperature of 82 degrees Celsius. This ensure germs are killed during and utensils are left clean and sanitised. Always separate equipment in the dishwasher unless you’re able to provide adequate heat. It’s also a good idea to pre-wash dishes, cutlery and similar utensils before placing them in the dishwasher. This helps to remove the tougher, ‘baked-on’ stains before they get cleaned in the dishwasher. The other problem with leftover food on dishes is that this can clog your filter and strongly affect your dishwasher’s performance, often resulting in ‘cloudy’ results on your glassware. If your tableware is still coming out of the dishwasher with visible marks and stains after the filter has been cleaned, then the dishwasher itself may need a clean.

Many dishwashers have their own clean cycle, so you it stays free from germs between washes. However, there are some things you can do to help your dish and glasswashers stay clean:

• Use a multipurpose cleaner to thoroughly clean your dishwasher, including the door seals. Use a non-abrasive sponge to scrub all areas and wipe down with a damp cloth
• When your dishwasher finishes each load, leave the door open for 10-15 minutes to help reduce humidity and keep it clean inside

How to clean hard surfaces

Hard surfaces are common places for bacteria and germs to live. Cracks and marks (from knives) on surface can trap food crumbs and excess water, creating a perfect environment for bacteria to thrive on. Cracks in utensils can also collect food debris and excess moisture in the same way, so it’s important to make sure they are dried out properly before use. Use a deep cleansing, sanitizing spray to clean your surfaces. Allow the surface to dry naturally in the air for a streak-free finish. You shouldn’t need to dry buff any hard surface, but if you still experience streaking, try using less of the cleaning product next time around.

• To ensure all areas of the surface have been cleaned, start by completely clearing the surface
• Always wear gloves and wash your hands after disinfecting surfaces
• Hold your spray bottle at least 8 inches away from the surface to avoid overuse
• For a deeper clean, allow the spray to sit on the surface for at least 10 minutes
• In case of streaking, wash smaller sections of the surface in turn. Wipe excess moisture with blue roll for a streak-free finish
• To avoid damaging surfaces, remember to use only non-abrasive cleaning equipment, such as microfibre cloths
• After cleaning kitchen surfaces, dishcloths should be laundered at a minimum of 60 degrees Celsius. Cloths should be rinsed in warm water and stored in a bowl of disinfectant between uses
• Its best not to leave food stains whilst cooking, clean them as soon as possible after the incident has occurred

How to clean an oven

Oven cleaning shouldn’t have to involve excessive physical effort. With help from powerful commercial cleaning supplies and some handy cleaning tips, you can clean your oven with ease. If you find your oven is smoking when you cook, it’s an indication that it requires a good clean. Always use an approved cleaning solution and be sure to follow company procedures. It’s also important to use gloves for this task to protect your skin from the cleaning chemicals, and to follow any safety precautions as set out by your company and the oven manufacturer.

Oven cleaning products will help speed up the process and break down the tougher, baked-on stains. After using a powerful oven cleaner, it requires far less effort to finish the cleaning task and get your oven back to its best.

• The first thing to do is to allow good ventilation by opening a window or turning on your extraction. Use paper towels or blue roll to cover the floor area just underneath the oven door. Once you begin to apply cleaning solutions, the liquid can easily drip down onto the floor and create more mess
• Remove your oven shelves as these can be cleaned separately. Soak the shelves in a basin filled with hot water and washing up liquid. This will be enough to loosen any dirt so you can clean your shelves easily and thoroughly
• Inside the oven, loosen any residue and tough stains with a blunt implement such as a spoon. This helps chemical cleaning formulas to work more effectively and produce the best results. Now you can apply your chosen cleaning formula, taking care not to spray the heating elements or the fan. You may find it easier to apply the formula into the corners by using a paintbrush as an applicator, to ensure each area has substantial cover
• Leave the formula to work for as long as possible, preferably overnight. (Always follow the instructions on the container, which may suggest leaving the solution for a shorter period). Use a hard wearing scrubbing sponge, or a dishwasher brush to bring out all the dirt and grease. Finally, use a microfibre cloth to wipe the appliance clean of any residue. These cloths don’t leave any fibres behind which can burn in the oven when it is next used. Reassemble the oven shelves once they are clean and dry

How to clean a fridge

Keeping your fridges clean is essential for maintaining maximum food safety and hygiene. Before you begin, check any company procedures in place which must take priority.

• Check all the food stored within the fridge. If it's out of date, throw it out
• Remove any shelves or drawers which can be cleaned in a wash basin full of warm, soapy water. Rinse these off and allow them to air dry
• Once your fridge has been emptied, check for any spillages or debris which can be removed with a non-abrasive sponge
• Spray every part of the fridge with a multi-purpose cleaner. Wipe down the walls, seams and door seals for best results. Wipe away the remaining solution with a non-abrasive sponge for a spotless fridge
• If you turned off the fridge to save power, now is the time to turn it on again. Clean the exterior with a damp cloth
• Clean and disinfect a fridge door handle using disinfectant or antibacterial wipes and allow to air dry

How to clean a microwave

You can loosen the stains inside your microwave by placing a microwave-safe bowl inside filled with roughly two cups of water. Turn the microwave on full power for 2-3 minutes, then use a multi-purpose cleaning spray inside and wipe the inside clean with a dry cloth. It is best to clean a microwave straight after use, to stop stains from becoming hard to remove.

How to clean floors

A sparkling floor creates a long lasting positive impression on your guests. Taking good care of your floors not only makes them stand out and add to overall presentation but also improves air quality. With an effective cleaning operation in place, there should be no need to use air fresheners to mask unpleasant odors. Ultimately, a freshly cleaned area should smell neutral. Machines naturally cut the time in half but sometimes there’s no substitute for a bit of elbow grease, especially in those hard-to-reach places.

• Use a mop to clean in the gaps between appliances and furniture. For those tricky corner spots, you can even use a cloth on the mop handle to guarantee you’ve covered all areas
• Bathroom floors are especially important to maintain. It’s best to concentrate on cleaner areas first, finishing with most critical areas such as the toilet. By cleaning in this way, you’ll minimise the spread of germs and make sure that the toilet itself is the last item to be cleaned, and then discard the cloth or cleaning tool

Tip: A simple yet effective tip for floors is to clean them last of all. This will save you repeating work as debris falls from surfaces, ceilings and walls only to make the floor dirty again.

How To Clean Grease Off a Kitchen Floor

The best way to remove grease from the kitchen floor is to firstly remove any excess layers using paper towels. Then, apply an industrial kitchen degreaser to the affected area and allow it to work for around ten minutes, even more if you have time. Be careful not to mix the solution with bleach or other cleaning chemicals. The formula targets and breaks down individual grease molecules, so it can be lifted easily from the surface. Use a disposable cloth or blue roll to remove the remaining residue, and finally mop the floor with soapy water to ensure it is hygienically clean.

How To Clean a Carpet

Carpeted floors need vacuum power to lift hidden dirt and dust which falls deep and clings to the carpet fibres. With a vacuum cleaner, you can also clean upholstery, curtains, and other soft furnishings with the softer plastic hose end.

Carpet cleaning machines, also known as ‘spot washers’ can cost less than many vacuum cleaners and work excellently when removing individual stains. Carpet cleaners also give you a deeper, more thorough clean and reduces the amount of allergens which collect in the carpet fibres.

Common areas often forgotten

There are many areas throughout any business that can be forgotten about when planning your cleaning rotas. These areas are:

• High shelves
• Drains and gullies
• The space in between walls and equipment
• Underneath appliances: cookers/fridges/freezers and other surfaces
• Seals and fridge doors/shelves
• Filters and plenum chambers
• Ventilation systems

Touch points

‘Touch points’ are areas which are touched frequently, and are considered to be under emphasized cleaning areas in restrooms and toilets. Wherever a customer uses a latch, turns a light on or opens a door, there is always a risk of spreading germs and disease. These areas could harbour more bacteria than a toilet bowl in some cases and yet can still be ignored. In the catering business, some of the most common touch points include toilet flushes, light switches, faucets, hand dryer buttons and soap or towel dispensers.

To clean these areas effectively:

• Spray surfaces with disinfectant
• Leave the chemicals to get to work for a few minutes. (Always read the instructions for further information)
• After a few minutes, wipe the surface with a clean, dry cloth

Essential cleaning tools and equipment

There is lots of equipment you need to properly clean and maintain hygiene. We have a full range of cleaning chemicals and equipment to help you stop the spread of germs, from mops and sponges to washing up liquid.

Saving time and effort on cleaning frees up your staff to concentrate on the finer details, and as top restaurateurs and hoteliers often say, ‘it’s all in the detail’.