Cleaning is a daily routine in a commercial kitchen, but roughly once a year you need to go further. A deep clean should reach every corner to protect the health of staff and comply with legal regulations.
If you are going to put a lot of effort into your commercial kitchen installation, such as by hiring experts like those at www.targetcatering.co.uk/commercial-kitchen-designers, you should put equal effort into deep cleaning, possibly by again turning to the professionals.
Assessment
Before any cleaning team is assigned, a thorough kitchen evaluation is carried out to consider access requirements, equipment handling and which areas are in particular need of cleaning.
Preparation
Equipment is switched off, oil is removed from fryers and utensils are stored to protect them from chemical exposure. Electrical components must also be protected. The hot water supply needs to be checked and admin/security informed that the cleaning team will be present.
Cleaning
Every surface, including those behind appliances, underneath counters and inside ovens, will be covered with a professional grade degreaser. Parts that can be disassembled should be submerged in a diluted alkaline cleaning solution.
Post-cleaning
Everything is rinsed to ensure all cleaning products are removed, then sanitised with antibacterial agents. Parts are reassembled and their functionality checked.
Documentation
All parts of the cleaning process should be documented for both the client and for future inspectors. Any potential issues should also be noted.
Commercial kitchen deep cleans may not happen often, but they must be conducted thoroughly if you want to run a safe, hygienic and legally compliant kitchen.
