A commercial kitchen is hard pressed for time, especially enough downtime to thoroughly clean while the cooks are away. In order to keep it safe, healthy and up to code you’ll need to establish a sanitary routine. You can even outsource some cleaning tasks.
Grease Buildup
Grease is one of the biggest areas of concern in a commercial kitchen. You need to be vigilant in order to prevent a grease fire. Not to mention, to keep the condition of your equipment sanitary and up to code. Grease can especially build up around the stove and hood. Most of the time, it can’t be totally eliminated with simple scrubbing. Pressure steam cleaning works best, so you should hire a company for your hood cleaning central florida– about once a month is appropriate.
Refrigerator
The refrigerator is the beating heart of any food-based operation. However, it’s easy for items to get lost inside, often shoved to the back to be taken care of later. You should regularly cull expired food and rotate the produce. Every couple of weeks everything should be removed and the entire inside should be sanitized. Don’t forget to check the gaskets, coils and seals to make sure it is operating at maximum efficiency.
The Floor
Your kitchen staff should be mopping and sweeping nightly, as it is. In addition to this, every so often, you will need to move what you can and clean every corner and inch of the flooring, to avoid debris buildup. This is also another dangerous area for grease, as it can create a slipping hazard. It is helpful to do this when already deep cleaning the equipment, because you will be moving things around anyway. This will also help keep pests away from your kitchen.
Running a restaurant or another business with a kitchen can be busy and stressful without having to worry about maintenance. Don’t let hygiene get away from you- ingrain deep cleaning procedures into your schedule.