Our Guide to Maintaining a Clean & Efficient Kitchen
Maintaining a Clean & Efficient Commercial Kitchen is critical to the success of any commercial kitchen. Not only does it provide a neat and organized workspace, but it also ensures the health and well-being of your customers. Kitchens are notorious for quickly becoming dirty, which is why it's essential to establish cleaning habits to avoid the growth of bacteria. A dirty kitchen can also shorten the lifespan of appliances due to the buildup of grease and food residue. Keeping your commercial kitchen clean is crucial if you want your business to operate smoothly. Here's your ultimate guide to maintaining a hygienic, organized, and clean commercial kitchen.
Priority - Hygiene
When running a commercial kitchen, proper hygiene should be your primary concern. For example, chopping boards can contain more bacteria than a toilet seat, so it's essential to sanitize your kitchen equipment by washing it in hot, soapy water. Commercial dishwashers are highly effective at eliminating bacteria on dishes, preferably at temperatures between 62-85° Celsius. To reduce bacterial growth, aim to dry out sponges and washing brushes. Also, remove any standing water from your dish drainers and mop your floors before the day ends.
Consider investing in a steam mop to keep your commercial kitchen hygienic, as it can eliminate 99% of bacteria using high-temperature steam.
Wipe Down Kitchen Equipment regularly
After a busy day, countertop ranges, dishwashers, and refrigerators can build up grease and residue, so it's crucial to wipe them down to reduce oily residue. All it takes is a quick wipe with a cloth dampened with undiluted vinegar or SaniSpray. Vinegar is effective for breaking down grease buildup while acting as a natural disinfectant to kill germs like Salmonella and E. Coli. While wiping down your equipment, consider cleaning the kitchen cabinets and microwave to combat any unpleasant smells. A freshly squeezed lemon mixed with one cup of water can help freshen up your kitchen equipment and remove any unpleasant smells.
Pay Attention to the Sink
The sink is where leftovers and food scraps accumulate, making it one of the dirtiest parts of a commercial kitchen.
Take out the food filter and discard all the bits and pieces. Give the strainer a good rinse and use an old toothbrush to dislodge any stuck particles. To remove any unpleasant odors, use one tablespoon of baking soda mixed with freshly squeezed lemon. This will also remove food stains and oily residue, making your sink look brand new. After that, use a mild soap and sponge to scrub your sink from the outer rim all the way to the drain. A clean sink is vital to the overall hygiene of your commercial kitchen, so make sure to clean it at the end of the shift.
Organize Your Kitchen Tools
Organizing your kitchen tools can help boost efficiency within your kitchen. Keep them within easy reach to cut, slice, and dice food in a quick and successful manner.
It also helps to keep your kitchen organized, maintaining its aesthetic appeal.
A cluttered commercial kitchen can easily throw you off while cooking, so it's best to keep your kitchen tools organized. Knives should always be stored in a knife block, and ladles and slotted spoons should be hung on a pegboard for easy access. Keep your kitchen tools close to your cooking equipment, making it easier to reach when you need them. By reducing the clutter inside the kitchen, you'll be able to clean cooking utensils more effectively.
Prevent Pest Infestation
Pests such as cockroaches and mice can contaminate your food with all sorts of bacteria. To prevent pest infestation, hire a food service pest control. Cockroaches can hide in even the smallest nooks and crannies, and ants can establish a colony on unseen areas of your kitchen. Have a pest control technician inspect your restaurant regularly to keep unwanted pests from entering your kitchen.
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Have a Cleaning Checklist
With a multitude of activities happening inside the kitchen, it can be challenging to figure out what needs cleaning and which should be prioritized first. This is where a cleaning checklist can come in handy. Cooks and kitchen staff should switch cutting boards and wipe their prep area before preparing each meal. After the shift, clean the fryers, brush the grills, and clean out grease traps. Some commercial kitchens hire a night kitchen porter who comes in the evening and ensures the kitchen is up to cleaning standards before the next day of service. Most restaurant owners hand over a checklist to the kitchen porter to save time and money in keeping the kitchen clean and hygienic.
The Importance of a Clean Commercial Kitchen
Proper hygiene, cleanliness, and sanitation are essential to operating a commercial kitchen. When the kitchen is neat and organized, the staff will be able to work more efficiently, and you'll be able to prolong the lifespan of your kitchen equipment.
You always want to provide your customers with clean food service and it all starts where their meal is prepared. These guidelines will help you keep your commercial kitchen clean, minimize the growth of bacteria, and make it a healthier place to prepare your delicious food.
This post is provided by Warewashing Solutions – Catersave – October 2023