Doing a Deep Clean in Your Kitchen

You always keep up with the cleanliness of your kitchen, but when was the last time you have done a deep cleaning? We have put together a short list of tips for restaurant owners who want to get a little deeper on their next clean:

• Exhaust Hoods – While doing a deep clean, you should take a look at your exhaust hoods. Most chefs are using the kitchen all day long, so these hoods can get dirty. You should remove the filters, scrub down the hoods, and spray everything down. If your hood is too dirty, you may need to hire a professional to help clean it properly.
• Refrigerator Shelving – It is important to clean your refrigerator shelving regularly. Whether you have a large refrigerator or a walk-in, you should take the time to pull every shelf off the wall, wipe it down, soak it, and dry it before putting the shelf back in. This process will also encourage you to empty out the refrigerator and throw away old items.
• Pilot Lights – Pilot lights can get stopped up and food may drip on them, so you should take the time to clean them anytime you are doing a deep cleaning.

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Keeping Things Clean in Your Kitchen

Having a clean kitchen is essential for every business. Here are some tips to help you keep everything clean at all times:

• Sanitize Every Surface After Each Use – Stop the spread of germs in your kitchen when you wipe everything down. It is vital that you and your staff do this, as cleaning these spots down will improve the cleanliness of your workspace.
• Disinfect Trash Areas – You should be moping around any trash areas and cleaning any spots off the wall or other surrounding parts of your trash area. This task should be performed at closing time each day.
• Clean Your Storage Equipment Once a Week – It doesn’t matter if you are working in a high-end kitchen or a fast food restaurant, you should be cleaning your kitchen storage at least once a week. Making sure that your refrigerators, freezers, and pantries are wiped down lets you know if there are any issues that you’ll have to face ahead of time.

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