The Best Practices for Cleaning Commercial Kitchens

When you’re operating a kitchen, things tend to get dirty quickly. This becomes even more apparent in larger spaces such as commercial kitchens. With orders coming in all day long, sanitation is the largest component of keeping a working kitchen in order. To highlight what makes a good kitchen a great kitchen, here are the best practices for cleaning commercial kitchens.

Use a Dilution Control System

It’s essential that you don’t waste your cleaning materials when you’re getting the kitchen back in order at the end of the shift. If you are running low on cleaner, though, using a dilution control system is an effective way to stretch out your supplies so that you can keep your kitchen clean a little while longer while you wait on supplies to come in.

Wash and Disinfect

You’ll need to clean everything from top to bottom with a mixture of piping-hot water and soap to wash away any bacteria that might be lurking around in the kitchen. Then, you’ll want to rinse down every crack and crevice, as food particles are everywhere to be found in a commercial kitchen.

Give the Larger Equipment Extra Attention

Make sure to take care of your larger pieces of cooking equipment as well, such as your commercial standing mixers and meat grinders. You can’t forget about large appliances such as these, as they often run most of the business in a restaurant—and they also harbor bacteria to a degree greater than most other items in the kitchen.

Make Sure Everything Is Dry Before Storing

The most important thing you should remember after cleaning is that you dry everything properly. Standing water in your kitchen will become a hazard for the oncoming morning shift. Secondly, that standing water will begin to grow mildew and mold all throughout your kitchen, leaving it dirty and stinky all over again, which is counterproductive. Your morning crew shouldn’t have to clean behind you after you cleaned the night before.

Keep All Equipment Off the Ground

You’ll also want to keep your equipment off the ground. Most pieces of equipment in kitchens are on rollers, so there’s no need to worry about those items. Anything else, however—especially if it’s electrical—will need to be unplugged and put on a shelf for the night to avoid electrical fires and prevent mildew from seeping in.

Having a clean kitchen is a huge responsibility, but you can make it happen if you just follow the standard operating procedures on how to keep your kitchen clean. Learning the best practices for cleaning commercial kitchens takes time and patience. Make them a daily ritual, and you’ll have the process mastered in no time.

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