Cleanliness and sanitization are key to the success of any restaurant or commercial kitchen. A cleaner space will keep your employees safer and your patrons healthier. It’s also the best way to avoid potential problems with health inspectors.
Here are some cleaning tips from the restaurant equipment experts at Kohn-Megibow Company.
Stainless Steel Equipment
Stainless steel not only looks nice, but it is also relatively easy to clean and some grades of stainless steel are even bacteria-resistant. That’s what makes it such a popular material for commercial kitchen equipment. Use a mild detergent and wet cloth and then wipe in the direction of the finish. You can also use baking soda or commercial cream cleaners to get rid of more stubborn grease and grime. Dry the surface fully after cleaning to prevent contamination.
Kitchen Exhaust Systems, Grease Traps and Inceptors
When it comes to grease traps and inceptors, you will want to clean these out at least once a week. This will prevent plugging the sewer line, which would cause a major health hazard if waste were to back up into the kitchen. Use specialized grease trap cleaning equipment and solutions to keep your traps and inceptors clean. You’ll also want to regularly clean and replace kitchen exhaust system filters to prevent grease and oil from getting into the drain system. Regular maintenance of filters also helps prevent fire hazards.
Ovens and Stoves
Make it a habit to clean the commercial oven and any stovetop surfaces routinely. Follow the manufacturer’s recommended cleaning and maintenance instructions. Use gloves when dealing with any oven cleaning chemicals and microfiber cloths are also recommended because they don’t leave behind any flammable fibers.
Refrigerators and Freezers
Even in cold storage spaces—especially commercial refrigerators and freezers of the walk-in variety—can be traps for dirt and bacteria. These should be cleaned regularly and carefully. Any expired food items should be thrown out and kept in an organized rotation. The floors of walk-in units should be cleaned at least once a day.
Other Commercial Kitchen Cleaning Tasks
Other regular cleaning tasks in your commercial kitchen should include de-liming sinks and faucets, cleaning coffee machines and all other appliances, cleaning dry storage areas (cupboards and shelves) and cleaning the pilot lights and hoods.
When you keep your commercial kitchen clean, you will have a better space for your employees to work and you will have a more sanitary environment to prepare and serve food to your customers.
For all your commercial kitchen cleaning supply and restaurant equipment needs, contact Kohn-Megibow Company today.
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