Do’s & Don’ts of Commercial Kitchen Deep Cleaning

Do you know if there are poor hygiene standards in your commercial kitchen, they can be closed down by the Food Standard Agency (FSA)?  Officers can issue hygiene improvement notices to companies that need to make specific improvements to their standards. Breaches of these notices can result in prosecution.

So if you are a restaurant, pub or cafe, it’s essential to make sure your commercial kitchen is clean to the highest standard. This needs to be verified by the FSA, and you may hire a commercial kitchen cleaning company like us to do the job for you. But as a business owner, you must also know how it’s done.

In addition to regular cleaning, all commercial kitchens must do deep cleaning every 3-6 months. The deep clean must include all appliances, walls, floors and ceilings. It’s a big job, but it has to be done to maintain high hygiene standards.

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So, what are the do’s and don’ts of commercial kitchen deep cleaning? We break down what you should and shouldn’t do when it comes to deep cleaning commercial kitchens.

DO’s of commercial kitchen deep cleaning:

Kitchen Degreasing

Degreasing is important in commercial kitchen cleaning as fats, or oils, from animal and vegetable sources can turn rancid when exposed to oxygen and/or light, so degreasing regularly is vital in a commercial kitchen deep clean. It is important to remember that all surfaces require degreasing before disinfecting. 

Degreasing removes any food or grease residue, which can harbour bacteria. Ensure to dismantle and disconnect equipment and services as necessary to access hard to reach areas so everywhere is properly degreased when cleaning commercial kitchens.

Decarbonise all appliances

Decarbonising is the process of removing carbon deposits from a surface. It is important and often done to appliances in a commercial kitchen deep clean to reduce the risk of fire. All appliances must be decarbonised to remove any built-up carbon deposits.

Disinfect surfaces properly

All surfaces, including fabric and equipment, must be disinfected after being degreased and decarbonised. Disinfecting surfaces during your commercial kitchen deep clean is crucial as it will kill any bacteria present.

Sanitising food preparation surfaces is an essential step in deep cleaning a kitchen. Bacteria can thrive in the nooks and crannies of dirty surfaces, so it’s critical to regularly deep clean and sanitise all kitchen areas.

There are many different ways to sanitise surfaces, but one of the most effective ways is using a steam cleaner. Steam cleaning kitchen surfaces will kill bacteria and remove any dirt and grease residue.

Don’t forget high-level areas

One reason to remember high-level areas during your kitchen deep clean is to remove any dust, dirt or cobwebs that may be present. High-level areas of a commercial kitchen can harbour bacteria and provide a breeding ground for insects. Cleaning high-level areas helps ensure that your kitchen is bacteria-free and hygienic. To access high-level areas, such as a ceiling, you’ll need a ladder or other access equipment, so make sure you have these before starting the deep clean

‍Use non-corrosive, food-safe, environmentally friendly chemicals

When choosing chemicals for kitchen deep cleaning, make sure they are non-corrosive, food-safe and environmentally friendly.

Environmental-friendly chemicals are safe for your appliances and surfaces, but they’re also good for the environment. By using them, you’re helping to reduce the number of toxic chemicals released into the atmosphere. This is a win-win situation for everyone.

‍Use specialised kitchen cleaning tools

Commercial kitchens are often large and complex, with a lot of nooks and crannies. This makes it difficult to deep clean effectively without specialised equipment. Some of the kitchen cleaning tools that you may find helpful in deep cleaning includes:

• High-pressure washers
• Steam cleaners
• Rotary extractors
• Carbon dioxide (CO2) cleaners
• Pressure washers

If you don’t have access to these kitchen cleaning tools, you may need to hire a professional cleaning company like us to do the job for you.

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‍Defrost and clean refrigeration units and freezers

All refrigeration units and freezers must be defrosted and cleaned as part of the deep clean. This removes any food or grease residue, which can harbour bacteria.

Commercial kitchen extract cleaning

The extract duct is a term often used in commercial kitchens. It refers to the ductwork that carries the extracted air from the kitchen. This air is usually hot and contains grease, smoke and fumes from cooking. The extract ductwork must be regularly cleaned in a commercial kitchen deep clean to prevent grease and dirt build-up so that it can function properly.

DON’Ts of commercial kitchen deep cleaning:

Use corrosive chemicals

As mentioned earlier, it’s essential to use non-corrosive, food-safe and environmentally friendly chemicals when deep cleaning commercial kitchens. Not only can corrosive chemicals damage surfaces and appliances, but it can also harm your health.

Use detergents or bleach

While detergents and bleach may be effective at cleaning surfaces, they are not suitable for commercial kitchen cleaning as they can be corrosive and damage surfaces, while being harmful to your health.

Clean fabric surfaces with chemical solvents

Chemical solvents can be used in kitchen cleaning to clean hard surfaces, but they should not be used on fabric surfaces. Solvents can damage fabrics and may also be harmful to your health.

Use chlorine-based disinfectants

Chlorine-based disinfectants can be corrosive and may also be harmful to your health. They should not be used in a commercial kitchen.

Why regularly deep clean commercial kitchens?

Regularly deep cleaning kitchens is vital to ensure that your kitchen stays clean and hygienic. It’s also an excellent opportunity to consider the following essential factors to consider regular deep cleaning at your business:

• Minimise the risk of pests

Pests are a big problem for commercial kitchens due to them contaminating food, spreading disease, and damaging property. Regularly cleaning and sanitising commercial kitchens prevents bacteria build-up, minimising the risk of pests.

• Regularly monitor electrical equipment

Any electrical equipment used in a commercial kitchen must be safety-tested and certified. It’s also essential to ensure that all appliances are properly maintained and kept in good working order. Faulty or damaged appliances can be a severe safety hazard.

• Maintaining health and safety regulations

It’s crucial to comply with all health and safety regulations when carrying out a deep clean. This includes wearing the correct safety equipment, such as gloves and goggles, and using the proper cleaning products.

• Reduces foodborne illnesses

A deep clean can help to reduce the risk of foodborne illnesses. It’s essential to ensure that all surfaces are properly sanitised and that all food contact surfaces are free from dirt, grease and bacteria.

• Saves time and money in the long run

Commercial kitchen deep cleaning can sometimes be a time-consuming and expensive process. However, it’s a much cheaper and more efficient alternative to dealing with the consequences of a dirty and unhygienic kitchen, such as food poisoning outbreaks and damage to property.

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Final Thoughts

When deep cleaning a commercial kitchen, it is important to use the correct chemicals  cleaning products and equipment. This will help to ensure that the kitchen is clean and hygienic. It is also important to avoid using corrosive or harmful chemicals. By following these guidelines, you can rest assured that your commercial kitchen will be in good condition.

If you’re not sure how to deep clean your commercial kitchen, get in touch with a professional cleaning company like us. We’ll be happy to help! With over 20 years of experience in commercial cleaning, you won’t be disappointed.