While back-of-house restaurant employees are used to the daily cleaning needs of the kitchen like wiping down counters and mopping the floors, deep cleans are typically more unfamiliar territory. Here are three key areas you need to focus on to keep your restaurant safely clean.
The vents above stoves and ovens play a huge part in the kitchen’s air quality, and they tend to accumulate grease and dust at an alarming rate. Cleaning them typically involves taking out the filters and soaking them in hot water with soap, then scrubbing until they are free of caked-on oils. The hoods themselves need cleaning as well, but this is a more intensive job that involves getting up inside the hood and cleaning it with degreaser.
This job can actually be quite dangerous as degreaser is highly caustic and can cause chemical burns to any exposed skin as well as eyes and airways if you do it wrong. Many choose to outsource and look up restaurant vent hood cleaning New York options to get the job done without risk to staff.
Many refrigerators, especially walk-ins, receive at least a wipe-down each night. However, small drips and condensation can lead to mildew if the fridge is not deep cleaned monthly or quarterly. Deep cleaning the refrigerator means pulling out all food and removing the shelves to get into every nook and cranny with your chosen cleaning solution.
Spills and food debris build up quickly in any commercial oven. To combat it, remove oven racks and clean them in soapy water much like you would with vent filters. Removing the racks and leaving them to soak also clears the oven space so you can wipe all the walls and floor of the oven, paying special attention to areas around the convection fans.
By performing these deep cleaning tasks on a monthly basis, you’ll be able to avoid cleanliness violations and reduce the amount of work you have to do at one time.