In the article you will find out why cleanliness is key when using professional kitchen equipment.
When you run a restaurant or other type of food establishment, the safety and health of your customers depends on cleanliness. For this purpose, it is important to eliminate the possible risk of contamination by bacteria and dirt.
What needs to be done about this important issue?
- Best practices for cleaning professional kitchen equipment include developing guidelines for practical actions that are food service.
- Conducting periodically the well-organized training of the kitchen staff is also a mandatory element.
- Restaurant management should commit to best practices by outlining a daily, weekly and monthly cleaning schedule in the kitchen,
Wondering where to start when it comes to the question of how to clean a restaurant kitchen?
Say goodbye to your dirty kitchen and hello to a sparkling clean look in the kitchen space. We present to you the main steps in this direction, regarding the available kitchen equipment:
Hoods should be cleaned at least weekly to keep things running smoothly.
Regular cleaning of sink siphons will prevent clogging of drains.
Fryers, if more than 50 percent fat-filled, require increased cleaning frequency for better safety and hygiene. Cleaning them regularly also cuts costs in other ways, including minimizing repair and water costs.
Stainless steel is the preferred material for some items of kitchen equipment. It’s not just for aesthetics: some stainless steel brands are resistant to bacteria. To keep your professional stainless steel kitchen tools and equipment in top condition, use a damp cloth and mild detergent. If detergent and water are not enough, for example in the case of badly burnt grease, use baking soda or a special cleaning agent. Rinse the surface and dry immediately after cleaning to prevent recontamination.
Never wait for the oven to start smoking to clean it. This activity may not be at the top of the list of favorite things to do, but the truth is that taking care of it regularly makes the task much easier. The manufacturer’s maintenance manual for the oven purchased should contain information on best practices for cleaning the oven. These may include an automatic self-cleaning system, inclusion of an extractor fan; removing oven shelves for separate washing etc.
Given the busyness of the typical professional kitchen, dirty floors are a common occurrence. Dropped food and food waste can adversely affect food quality. Employees’ shoes can potentially introduce dangerous pathogens into freezers, refrigerators, and food preparation areas, causing cross-contamination. Perfect cleaning of the floor may seem like an unnecessary expenditure of time and preparations, but it is of key importance for the cleanliness of all professional kitchen equipment.
One extra tip! Save cleaning the floors for last so you don’t have to redo the job due to food and debris falling off other surfaces while you’re cleaning them.
Your appliances are already too old and it is not possible to clean them.
If your old appliances are already for replacement and you need new ones, you can take a look at the website of Profecta Kitchen – professional kitchen equipment.
Having the right cleaning products for professional kitchens is a must.
Always use quality and appropriate preparations to maintain the cleanliness of the restaurant kitchen. The same applies to workshops that prepare various food products. Make sure they are approved by the manufacturer – that matters too. Always use rubber gloves when cleaning. They will protect your skin from exposure to potentially toxic chemicals. Microfiber cloths are also effective tools for cleaning heat treatment equipment because they do not leave behind flammable fibers.
In addition to daily cleaning tasks, weekly, monthly and annual commercial kitchen cleaning routines are also imperative.
