Ultimate Checklist in Cleaning a Commercial Kitchen

white plates in commercial kitchen

The thought of cleaning a commercial kitchen is intimidating, whether you’re new to the idea or a seasoned professional. It’s time-consuming and there’s no room for less than spectacular, given the number of potential germs and diseases a commercial kitchen can have. But don’t worry, this checklist has you covered; if you’re new and just getting your first ideas of how to clean your kitchen, welcome aboard. If you’ve cleaned a bunch of commercial kitchens in your day and you’re just here to see what’s new, welcome aboard. 

There are all sorts of equipment and surfaces in a standard commercial kitchen, so a list of supplies for all types of terrain is first up on our checklist. You’ll want to make sure you have cleaners for all types of different surfaces, so make sure you’re stocked up on multi-surface cleaners, as well as some for specifics like tile. 

For the spots that are tough to get rid of, you might want to consider a scrub brush or a tougher sponge, but make sure you also have a standard cloth for the surfaces that just need good disinfecting. Some extra materials you may want to have on hand are bristle brushes, grill cleaning supplies, a good disinfectant spray, and all of the same supplies you may keep around the house, like a mop and duster. Now that you have a decent foundation of supplies, let’s get into the checklist and learn how to clean your commercial kitchen.

Let's Start with the Floors & Counters

Your countertops and floors probably see the most action in your kitchen, between spills and foot traffic, and chopping, these surfaces need constant cleaning. But like everything else, they’ll also need the occasional deep clean. 

For floors, sweep and mop every day with at least warm soap and water. Your occasional deep clean should be with a mop and some degreaser. Your countertops should be wiped clean and disinfected every day as well, maybe even a few times a day, and you may want to use that scrub brush for any tough spots. 

Your occasional deep cleans on countertops should feature the cleaning brush for a good scrub and special attention to what cleaners you’re using for different surfaces. Floors and counters see a lot of action, so they should also see a lot of tough love. 

Walls & Sinks are Next on the List

Next to the floors and countertops, your sink and your walls see a lot of food splatter and grease. Each day, both should be wiped down with a cloth and some disinfectant, but they’ll both need a little extra love from time to time.

Monthly, at least, you’ll want to use a cleaning brush and a good degreaser to wipe down your walls. Your sinks are a hub for germs and you use them for everything from washing fruits and vegetables, washing dishes, disposing of things, and draining all kinds of foods and liquids.

You need to make sure the maintenance of your sink is up to par. Use a good drain cleaner weekly or bi-weekly to get rid of any extra grease that might be lingering. Use a strong degreaser on the sink surface and a bristle brush to scrub away any leftovers.

Next Up, Your Equipment

Commercial kitchens have all kinds of large equipment that all needs to be cleaned properly. Some of these pieces of equipment, like cooktops and burners, can be kept clean similarly to countertops: using disinfectant and warm soapy water and a scrub brush or rag, wipe them down daily. Other pieces of equipment might require more attention or different methods.

For ovens, you should wipe down the racks and walls regularly with disinfectant, and occasionally with a degreaser. Some people like to mix a little water with orange peels and cinnamon and bake the mixture on low heat after cleaning the oven to make it smell nice. 

Refrigerators and other storage units should undergo an occasional purge of foods and items in them, followed by a good wipe down of shelves and walls with disinfectant and a rag.

You may even want to use the bristle brush to really scrub the surfaces inside these areas every few months. Any fryers should at least be boiled out every few days. Fryer baskets or other holders can be soaked in soapy water and scrubbed with a bristle brush and disinfectant or degreaser on occasion, as well. 

Many commercial kitchens also have vent systems, which should be wiped down and washed out every few weeks or months to keep good airflow and to rid them of any lingering grease or food residue.

Our Final Step is for the Miscellaneous Surfaces

The last part of this checklist is for anything not covered so far, it’s for the stuff that doesn’t necessarily fit into any category above. As you clean around your kitchen, there are a few miscellaneous cleaning tips to keep in mind. 

Your trash cans and sanitizing buckets need to be emptied a few times each day, and rinsed out or scrubbed clean at least every couple of weeks, to keep smells away and bugs and critters at bay. 

Any drains you may have around the kitchen, whether they’re on the floor or in your sink or elsewhere, should be scrubbed and disinfected every few months, or weeks even, to keep any build-up from happening so they can continue to do their job effectively. Floor mats should also be rinsed, scrubbed, and maintained regularly to keep grease or spill buildup from happening.

Conclusion

Hopefully, this checklist gave you some food for thought on how to keep your kitchen from becoming a breeding ground for germs. 

The cleanliness of your commercial kitchen is important for making sure you’re not spreading any germs, but also a key factor in maintaining a kitchen that operates smoothly, without a high risk for customers or employees. And hopefully, you’re at least a little less intimidated by the thought of cleaning your commercial kitchen.

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