- M. Villarreal
How to Identify Areas That Need Deep Cleaning in Your Restaurant Kitchen
The establishment must keep itself in spotless condition to ensure that customers do not become sick from eating at the restaurant. Federal and provincial laws obligate food businesses to maintain a secure and clean facility in compliance with food safety regulations. Customers will be more likely to return frequently to an establishment that takes pride in tidying its dining areas. Restaurant owners and managers can ensure their places are always clean and safe for customers by caring for the kitchen. Deep cleaning the kitchen (also known as "back of the house cleaning") should be on every decent restaurant's comprehensive cleaning checklist. Here are the areas that need deep cleaning in your restaurant kitchen.
One of the dirtiest areas that need deep cleaning in your restaurant kitchen is the drain, which has to be cleaned on a regular basis. The drain should be a priority for cleaning for the new restaurant owners. And, if you're planning on moving, you should also know that packing kitchen appliances for storage should be done with utmost care in order to prepare all the appliances for the relocation. It's excellent news that most people don't find it difficult to keep their kitchen sinks tidy. Put some vinegar in a spray bottle and use it as a cleanser, or buy a commercial disinfectant. Either way, you should be giving your sink a good scrub every night and rinsing it down as necessary. If you have a tea or coffee kettle handy after you've finished, you may use the hot water to disinfect.
Towels and Sponges
You should wash the dishrag and the dish towel at least once a week, if not more frequently, as studies have found that they may harbor more bacteria and germs than a typical toilet seat, making them prime vectors for disease spread. Put sponges in a basin of water, microwave them for 1-2 minutes, and then let them air dry. For the kitchen, it's a good idea to have a few different types of towels, such as one for drying dishes and one for wiping down counters. Wash them as often as you can to maintain their cleanliness.
The versatility of griddles in the kitchen is a big selling point for places that serve food. You can use them from the moment they open for breakfast until after dinner. Food can be seared, browned, toasted, and crisped on a gridiron. If you want your commercial griddle to work correctly, you must clean it properly.
Plates for griddles might be made of steel, chromium, or composite material. Each has its advantages and disadvantages and must be cleaned differently. In order to maximize the griddle's useful life and ensure it performs optimally, operators need to be familiar with the distinctions between these three options.
Likely, you don't clean your refrigerator as regularly as you should, even though it's the kitchen's most used appliance. Commercial kitchen deep cleaning services are recommended if you want to keep your refrigerator in top shape and rid it of unpleasant odors, as without routine cleaning, aromas from forgotten perishables at the back of the fridge could waft out every time the door is opened, and stains and residue from food might build up on the exterior and interior surfaces. It's a good idea to stock up on essential household items and more eco-friendly cleaning solutions, such as baking soda, water, dish soap, and dry towels. Transfer your food to a cooler when you're ready to clean your fridge.
Restaurants and other food service establishments rely heavily on deep fryers. That's because of the significant impact they have on the flavor and texture of the food they provide. The fantastic crunch, though, may be compromised if fryers are not regularly cleaned. Keeping your deep-fat fryers clean and well-maintained is an easy way to ensure that your customers have a positive impression and a safe dining experience every time they visit.
Regular maintenance of commercial deep fryers has the added benefit of reducing energy use. Fryers have to work harder to heat up because carbon builds up on the walls and coils. Maintaining cleanliness with commercial hood cleaning helps conserve resources in these areas.
Since no one is ever going to view the inside of your oven, you may not feel the need to clean it. Nonetheless, it is one area that needs deep cleaning in your restaurant kitchen the most.
As a first step, practicing good hygiene requires wiping down every surface that contacts food. For example, if your oven is dirty, it might affect the taste of your food and possibly be harmful to your health. Exhaust gases from a stale oven can produce harmful smoke that isn't great for aromatherapy if they regularly burn food residue or caked-on grease. Those with hypersensitive taste buds may be bothered by the burnt smell.
The floor is one of the first spots in the kitchen to get dirty from spills, crumbs, and dust. From dropped oil to dropped peas, corn kernels, seeds, sugar and flour dustings, and everything in between, the floor always seems to end up with the worst of our kitchen messes. You may be the sort of home cook who mops up spills as they happen. However, even you know that the kitchen floor is one of the dirtiest in the house. Not only should you do maintenance on a regular basis, but you should also clean the area regularly.
The kitchen is the heart of your restaurant, but it can also be a breeding ground for bacteria and other unwelcome guests. That's why you should take care of these areas that need deep cleaning in your restaurant kitchen. A clean kitchen is essential for the well-being of your employees and customers. It could also be a welcome distraction from stress and anxiety. Create a schedule and checklist to help you clean your home on a daily, weekly, and monthly basis. If you find yourself spending more time cleaning the kitchen than you have, it may be time to call in professional kitchen cleaning services.