By learning how to properly clean kitchen equipment, sanitation standards, health, and safety will be maintained.
The following are instructions for specific items found in the commercial kitchen. Be sure to also refer to the owner’s manuals for daily maintenance.
Ovens: wipe down the door, rack, and walls weekly with water and dish soap. Remove racks and soak in the cleaner for about ten minutes. Scrub oven burners, flattops, and cooktops daily with a disinfectant spray or warm soapy water.
Grills: after use, brush off grime and ash. Soak in warm soapy water to break up grease if needed. Empty drip trays or space under grates or burners.
Fryers: boil out fryer one to two times per week. The first step of this process is to turn off the fryer and let the oil cool. After oil cools, drain it into a container. Remove oil and buildup from the interior with a rod or scraper. Fill with water and a grease-cleaning solution or detergent. Boil water for five to ten minutes. Turn off the fryer and let it cool. Discard the water in a container. Wipe the inside of the fryer with a soft bristle brush or non-abrasive sponge and warm water with cleaner. Rinse the interior.
Refrigerator: clean the condenser coils every two to three months with a bristle brush and vacuum. Empty and clean the drain tubs and pans in order to prevent the buildup of sludge. Wipe down floors, ceilings, and walls regularly to prevent mildew growth.
It is also crucial to clean the exhaust hoods and vents. If there are too much grime and grease, airflow can be restricted in the kitchen. Vent hoods should be washed out every few months. Follow the instructions in the service manual to clean filters. Damaged filters should be replaced as soon as possible. If you have a grease trap installed, clean it regularly. Best to call a pro to clean it. Grease trap service Denver is professional in cleaning grease traps.
Follow these steps regularly to keep your kitchen spick and span so you can enjoy cooking for your family, friends, and guests.