Commercial Kitchen Cleaning

by Doris Donnerman
(last updated June 30, 2014)

It is important to keep the kitchen clean, whether it is the kitchen at home or one in a restaurant. In order to ensure the best quality food and a sanitary cooking environment, certain measures must be taken to keep this area as spotless and clean as possible.

It is inevitable that messes will show up in the kitchen during cooking and food preparation. In a commercial kitchen, there is a large area to clean and a lot of different kinds of messes that must be tidied. Although cleaning such a big kitchen can seem overwhelming, it isn't impossible if you take it one step at a time.

A commercial kitchen is made up of several sections where various tasks are completed. The sinks, counters, ovens, stove, tables, grills, fryers, and floors are some of the parts of the kitchen that should be cleaned and maintained daily.

In any commercial kitchen, there is likely a list of chores to be completed on a daily, weekly, or monthly basis. Whether or not these tasks are done when needed and are up to standard can have an effect on the quality of food, work atmosphere, and customer satisfaction. There are some basic things to keep in mind when considering cleaning a commercial kitchen:

  • Sink. In the sink area, once the dishes are cleaned and properly sanitized, be sure to also clean the sink itself when needed. Use cleanser on the sink and scrub with a sponge or scrub brush, then rinse.
  • Floors. It is important to clean the floors each day, or else dirt will build up and create a disgusting atmosphere in the kitchen. Mop at the end of the day (or more often as needed) to make sure the dirt gets properly cleaned.
  • Work Surfaces. Clean any surfaces that were used that day. Use a cleaner that is safe for whatever material you are cleaning, then wipe away with a wet rag to wash away any residue.
  • Garbage. Remove garbage from cans and replace with a fresh liner.
  • Oven and Range. Wipe out the oven and range. You should also do a deep-clean on these areas once in a while to remove any burnt food or other build-up.
  • Kitchen Tools. Wash off any slicers, can openers, or other tools you used during the day.

Keeping a commercial kitchen clean may take some effort each day, but it is a very important process. A clean kitchen will help you continue to offer quality products and service to your customers.

Author Bio

Doris Donnerman

Doris is a jack of all trades, writing on a variety of topics. Her articles have helped enlighten and entertain thousands over the years. ...

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