Essential Steps for Deep Cleaning Your Commercial Kitchen

Keeping a commercial kitchen spotless goes beyond quick surface wipes. A deep clean is essential to maintain safety, prevent equipment breakdowns, and meet health regulations. This guide breaks down the process into clear, manageable steps so your kitchen stays efficient and your team stays protected.

Prepare Your Kitchen for Deep Cleaning

Before starting, shut down all equipment and remove food items from the area. Put on full personal protective equipment (PPE), including goggles, gloves, and masks. These protect you from harsh cleaning chemicals and splatters. Preparing your space carefully sets the stage for a thorough and safe cleaning session.

Degrease and Scrub High-Touch Areas

Grease buildup is a common problem in commercial kitchens, especially on hoods, vents, and stovetops. Use a commercial degreaser and apply it generously to these surfaces. Let the degreaser sit for 10 to 15 minutes to break down the grease. Then scrub with non-abrasive pads to avoid damaging surfaces. After scrubbing, rinse thoroughly to remove any residue that could attract dirt or cause slipping.

Clean Floors and Walls Thoroughly

Start by sweeping floors to remove loose debris. Apply a heavy-duty cleaner suitable for commercial kitchens. Pay special attention to corners and under equipment where dirt tends to accumulate. For grout lines, use a steam cleaner. Steam loosens grime effectively without the need for harsh chemicals, making it a safer option for your kitchen environment.

Walls often get overlooked but can harbor grease and food splatters. Wipe them down with appropriate cleaners, focusing on areas near cooking stations. Keeping floors and walls clean helps maintain a hygienic workspace and reduces slip hazards.

Sanitize Appliances Inside and Out

Remove all detachable parts from ovens, grills, and other appliances. Soak these parts in warm, soapy water to loosen grease and food particles. While parts soak, wipe down the interiors of appliances with food-safe sanitizers. Make sure to dry all surfaces completely to prevent mold growth.

Regularly dismantling and cleaning appliances prevents buildup that can affect performance and food safety. This step also helps catch early signs of wear or damage, allowing for timely repairs.

Clean Storage Areas and Refrigeration Units

Empty shelves and discard any expired or spoiled items. Clean shelves and storage surfaces with antibacterial solutions to kill germs and prevent cross-contamination. Check refrigerator seals carefully. Damaged seals can cause temperature fluctuations, risking food spoilage.

Maintaining clean and organized storage areas supports food safety and helps your team find ingredients quickly, improving kitchen workflow.

Keep Records and Schedule Regular Deep Cleans

Document each deep cleaning session for health code compliance. Include details like date, areas cleaned, and any issues found. This record helps demonstrate your commitment to safety during inspections.

Schedule deep cleans monthly or adjust based on kitchen volume and usage. Regular deep cleaning prevents costly equipment breakdowns and keeps your kitchen running smoothly.