Cleaning commercial kitchen equipment prevents the build-up of dirt that can cause food-borne illnesses. In addition, if your kitchen is visible to the public, noticeably clean equipment will make a good impression on customers. Commercial kitchen equipment also works best when you keep it clean because collected dirt and food residue interfere with the functioning of moving parts. Commercial food operations should maintain a regular cleaning schedule. Managers should allocate sufficient time for workers to thoroughly perform cleaning tasks.
- Skill level:
Things you need
- Abrasive scrubbing pad
- Grease-cutting cleaner
Fill the left and middle compartments of your three-compartment dish sink with water that is as hot as you can stand, and fill the sink on the right with cold water. Add dish soap to the compartment on the left, and add 1 tsp of bleach for each gallon of water in the compartment on the right. Wash commercial kitchen utensils in the sink on the left, removing grease and food particles. Rinse them well in the middle compartment, then dip them in the bleach sink to sanitise them. Air-dry utensils to allow the bleach and water to evaporate. If you have a commercial dishwasher, you can perform all of these steps simply by running the equipment through the dishwasher.
Disassemble mixers, blenders, slicers, food processors and any other commercial kitchen equipment with moving parts. Wash, rinse and sanitise removable parts in your three-compartment sink, then air-dry them. If you have a commercial dishwasher, run the removable parts through a dishwasher cycle. Clean equipment stands with a soapy towel, then rinse them with a fresh, wet towel. Bleach them by wiping them down with another towel that you have dipped in a bleach solution of 1 tsp bleach to 1 gallon water.
Clean stoves, grills and ovens by spraying an industrial-strength solvent or cleaner on dirty surfaces that don't directly come into contact with food. Wait the amount of time specified on the label, then scrub the surfaces with a nylon abrasive pad. Wipe down the surfaces with a clean, wet towel when you are done.
Clean industrial griddles by pouring 1 cup of cold water on the griddle before you turn it off, then loosen dirt and grease with a sand grill brick, which you can purchase at a restaurant supply store. Wipe away any stray particles with a paper towel.
Hire a certified company to clean your exhaust ducts. This is filthy and potentially dangerous work, and you don't want to do it yourself.
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