Commercial kitchens are a unique environment. A combination of intensive use, heat, steam , smoke and the need for consistently high standard of cleanliness means that commercial kitchens require a specialist cleaning regime.
Dirt, bacteria and grease can accumulate fast in a commercial kitchen and, if not cleaned properly and regularly, can lead to illnesses and even pose a fire risk. A good commercial cleaning company will use industrial strength cleaning products, as well as tried and tested cleaning methodologies for infection control.
Colour coded cleaning
The use of designating colours for cleaning equipment in certain areas of a site and keeping that equipment to its designated area will prevent cross-contamination. You don’t want to use the same mop on a bathroom and then the kitchen floor.
Introducing colour coded equipment and, critically, training cleaning staff on its proper use, can dramatically reduce the risk of cross contamination, not just in a kitchen, but across an entire site.
Hoods and extractors
The build-up of grease in an extractor hood can quite quickly catch fire and poses a significant fire risk. An integral part of commercial kitchen cleaning is regular and thorough cleaning of hoods and vents. Special enzyme based cleaning products help to break down grease, making it easier to clean.
Kitchen floors take a battering. From high foot fall, to food scraps and spillages, the floors of a commercial kitchen pose as much a health risk as a safety risk. One of the quickest, most effective ways to clean floors is with a professional-grade pressure washer that will quickly remove the layers of grease, dirt and grime. Where that is not appropriate, specialist cleaning products again can be used to break down grease and then sanitise the floor, ahead of another busy shift.
Ceilings are where many of a commercial kitchen’s venting and piping are housed – some exposed and some hidden behind ceiling tiles. Anything exposed should be cleaned to eliminate the dust and grease (which hold bacteria and are a breeding ground for mould); even ceiling tiles should be cleaned to freshen their appearance and remove dust and grease that have collected.
A commercial kitchen will have lots of shelves and cupboards full of equipment, some of which may not be used regularly. These storage areas can be neglected and a layer of grease and dust can accumulate if they are not “Stripped down” on a regular basis and wiped thoroughly with a disinfectant cleaner.
Fridges and freezers
Anyone who has watched an episode of Gordon Ramsay’s Kitchen Nightmares will know not to ignore cleaning the fridges and freezers in a commercial kitchen. Food particles, crumbs and liquids can spill onto shelves or the floor and, as food is stored in these appliances, they need to be cleaned regularly too.
If you run a business in the Bristol or Bath area with commercial kitchens, a canteen or other sensitive areas, contact us today for advice on how to implement a thorough cleaning plan that will keep your staff, customers or visitors safe and your business running smoothly.