How often should a commercial kitchen be deep cleaned?

Commercial kitchens should have as a minimum a deep clean every 12 months. This can vary based on the frequency of use of the kitchen and the type of food being cooked. Commercial kitchens with fryers being used daily will require more frequent deep cleaning.

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In this regard, can I use bleach in a commercial kitchen?

Although bleach is an unquestionably effective weapon in the fight against harmful bacteria and food poisoning, Health and Safety inspectors are now advising against the use of chlorine and similar bleaching agents as a means of decontaminating food preparation surfaces and cooking equipment.

Correspondingly, do commercial kitchens have to be stainless steel? Materials. Having a kitchen which is easy to clean is essential. … Stainless steel must have a minimum grade of 304 to be used in a commercial kitchen.

Also to know is, how clean should a restaurant kitchen be?

The average commercial kitchen requires daily cleaning and regular deep cleaning, as often as once a week. There are no excuses when it comes to keeping a clean commercial kitchen, in fact unsanitary kitchens are at risk for being shut down and heavily fined.

How do professionals clean commercial kitchens?

How to clean a commercial kitchen

  1. A mop & bucket.
  2. A broom.
  3. A Dustpan & brush.
  4. Paper towels or clean, lint-free towels/microfibre cloths.
  5. Non-abrasive scrubbing pad.
  6. Non-food contact brush or scouring pad.
  7. A multi-purpose cleaner, such as Flash Professional Disinfecting Multi-Purpose Cleaner.
  8. A floor cleaner, such as Flash.

How do professionals clean kitchens?

Kitchen Cleaning: A Step-by-Step Guide

  1. Clear clutter off your counters. …
  2. Empty the dishwasher and the dish drainer and wash dishes. …
  3. Dust the tops of the fridge and cabinets. …
  4. Clean small appliances. …
  5. Clean anything else that stays out on your counters. …
  6. Scrub down the exterior of your stove and oven. …
  7. Wipe down your counters.

How do professionals clean restaurant kitchens?

How do restaurants sanitize dishes?


  1. Scrape food off surfaces before washing.
  2. Wash the dishes in hot, soapy water. …
  3. Rinse dishes very thoroughly in clean, hot water. …
  4. Sanitize the dishes with a chlorine bleach solution OR the hot water method (see the “HOW TO SANITIZE” section below for directions on these two options). …
  5. Allow dishes to air dry.

How do you clean a commercial broiler?

How do you clean a dirty commercial kitchen?

Empty grease traps. Wash walls and ceilings to remove grease buildup. Wash vent hoods.

  1. Clean oven walls, door and racks.
  2. Delime sinks and faucets.
  3. Boil out deep fryer.
  4. Wash and sanitize walk-in refrigerator and freezer.
  5. Clean floor drain.

How do you clean commercial kitchen walls?

How do you deep clean a commercial stove?

How do you get grease off commercial kitchen walls?

Fill the kitchen sink with hot water then add two drops of dishwashing liquid, such as Dawn. Dunk the sponge in the soapy water and wring out excess liquid. Use a circular motion to scrub the grease stains on the wall tiles. If grease is still present after using liquid dish soap, you need a stronger cleaning agent.

How long does it take to clean a commercial kitchen?

The kitchen will have to be shut down for a professional deep clean. The stoves and fryers must be turned off to cool and some other appliances will need to be turned off for proper cleaning and for the safety of everyone. Cleaning the exhaust hood and ductwork takes an average of 2-5 hours.

How much does it cost to clean a commercial kitchen hood?

On average you the cost of a commercial hood cleaning is $102.96 per hour for a two-man crew. However, each project and kitchen are different and additional charges may apply such as traveling expenses, access panel removal / reinstallation, and larger kitchens.

How much does it cost to clean a commercial stove?

The walk-through is a free service designed to provide you with a detailed proposal for cleaning services. Generally, commercial kitchen cleaning services charge by the hour: Rates usually range from $50 to $150 per hour, depending on the number of crew members.

How much should a deep cleaning cost?

A deep cleaning costs between $150 to $350 on average without insurance. If you need this treatment but it isn’t something you can afford, there are charities that offer free care. You can also contact local dental schools that may offer free or reduced-cost services.

How much should I charge to clean a kitchen?

You can look to spend an average of $100 per hour on commercial kitchen cleaning with costs ranging from $50 to $150 per hour. The good news is a heavy-duty kitchen cleaning is only needed a few times per year.

How often do you clean and disinfect commercial fridges?

Microwaving a bowl of water for one minute can help to loosen any dried-on dirt or grime before wiping down the interior with a cloth and some antibacterial cleaner. Refrigeration: The interiors of your fridges should be wiped and sanitised between every shift, and given a deep clean once a week.

How often should a professional kitchen be cleaned?

The average commercial kitchen requires daily cleaning and regular deep cleaning, as often as once a week. There are no excuses when it comes to keeping a clean commercial kitchen, in fact unsanitary kitchens are at risk for being shut down and heavily fined.

How often should commercial kitchen equipment be serviced?

Typically, this should be once a week, perhaps more often if you cook food with a high-fat content frequently. A deep fat fryer may be used in a variety of commercial kitchens and it should follow a strict cleaning and maintenance schedule.

How often should floors be swept and mopped in a kitchen?

Mop Frequently

High-traffic areas, like kitchens, bathrooms, hallways, and entryways, require weekly mopping. Infrequently used rooms, such as formal living areas or guest rooms, can be mopped every other week, or even once a month, so long as they’re vacuumed once ever seven days (this will remove dust and grit).

Is professional oven cleaning worth it?

Rather than risk a hazard, it’s time for a deep clean! Professional oven cleaning not only leaves your oven with a showroom standard finish but it often prolongs the oven’s lifecycle as well. Regularly maintaining the health of your oven will help you avoid hefty costs for parts and replacements in the future.

What are 4 important cleaning tasks required for the cleanliness of your kitchen?


  • clean and sanitise walls where food has splattered.
  • clean and sanitise surfaces in food preparation areas.
  • clean and sanitise food preparation sinks.
  • sweep and mop the floors.
  • sweep walk-in refrigerators.
  • sweep storage areas.

What are the 10 cleaning chemicals used for commercial kitchens?

In this simple guide, we’ll share the most important cleaning chemicals for commercial kitchens.

  1. Dishwashing Machine Detergent. …
  2. Dishwashing Soap. …
  3. Oven Cleaner. …
  4. Grill Cleaner. …
  5. Chlorine Test Strips. …
  6. Ice Machine and Freezer Cleaners. …
  7. Coffee Machine Cleaner. …
  8. Bar Glass Washing Chemicals.

What are the 4 main types of cleaning agents give one and describe?

There are four main types of cleaning agents used in commercial kitchens:

  • Detergents.
  • Degreasers.
  • Abrasives.
  • Acids.

What are the four main types of cleaning agents used in commercial kitchens?

In general, there are four categories of cleaning agents that are commonly used:

  • Abrasives.
  • Acids.
  • Degreasers.
  • Detergents.

What are the two main ways to Sanitise a commercial kitchen?

There are two different ways to sanitise, with a chemical agent or with heat.

What do you put on commercial kitchen walls?

Standard wall construction for restaurant kitchens should be water-resistant gypsum board (commonly called “green board” for the color) over a metal stud wall. Green board is the material of choice because of the moisture protection it offers in wet environments, like kitchen prep areas.

What is the most used sanitizer in the kitchen?

Chlorine based sanitizers are the most commonly used sanitizers. They are effective against all bacteria and are fairly inexpensive. Bleach is less effective in hot water and works best at a temperature range of 55°F-75°F.

What needs to be cleaned in a commercial kitchen?

How to Clean a Commercial Kitchen Thoroughly

  • Cleaning Countertops and Hard Surfaces.
  • Cleaning Commercial Appliances and Equipment.
  • Cleaning Exhaust Hoods and Vents.
  • Cleaning Kitchen Floors, Walls and Ceiling.
  • Cleaning Sinks.
  • Cleaning Storage Areas.

What should be Sanitised regularly?

What should we disinfect? All food and hand contact surfaces should be disinfected / sanitised. This includes work surfaces, chopping boards, knives, slicers (food contact surfaces) and door handles, fridge handles, light switches taps etc (hand contact surfaces).

What’s included in a deep clean?

Deep cleaning services might include:

  • Cleaning under furniture.
  • Wiping down ceiling fans and light fixtures.
  • Vacuuming and cleaning upholstery.
  • Cleaning blinds.
  • Dusting individual decorations.
  • Sanitizing trash cans and other surfaces.
  • Dusting lamp shades.
  • Cleaning baseboards, window frames, and door frames.

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