If you work in a restaurant, you must keep the commercial kitchen equipment as clean and sanitary as possible. While cleaning this space may seem overwhelming, you need to do a thorough job for the safety of both your employees and customers. It may be helpful to break this task down into steps, so start by practicing the following.

How to Sanitize a Commercial Kitchen

1. Clean the Sink & Drain

Since a lot of cleaning takes place at the sink, you may not think much more needs to be done. Still, you should wipe the sink and backsplash with a disinfectant spray daily, and de-lime the sinks and faucets weekly. Commercial kitchen equipment also sees a lot more food, oil, and grease than regular kitchens, so degrease your drains and pipes every couple of months—even if there are no signs of a clog—to maintain your sink’s efficiency.

2. Deep Clean the Floor

Vacuuming and sweeping the floor of visible messes, such as dust and dirt, is a good start. However, the floor has been walked and spilled on and needs to be sanitized by mopping with warm water and vinegar or a cleaning solution. While there are machines that can help you with this endeavor, manual mopping will help you access places that are hard to reach.

3. Maintain a Cleaning Routine

While some appliances don’t have to be cleaned daily, that doesn’t make their maintenance any less critical. For instance, it’s recommended that you boil out your fryer once or twice a week and wipe down the racks and walls of the oven weekly. Every few months, you should also clean the condenser coils in the refrigeration units with a brush or vacuum to remove grime.

If you need commercial kitchen supplies, check out Refrigeration & Food Equipment Inc. in Anchorage, AK. This one-stop shop provides all kinds of high-quality commercial kitchen equipment, while also performing quick and efficient repairs. For more information on their services, visit them online or call (907) 248-2525.