Keeping a kitchen in a restaurant, hotel, or other facility is an uphill battle. Not only is there a daily source of grime and grease, but the need for everything to be clean is essential to your business. The greatest piece of advice here is to have reliable cleaning equipment and a good routine. In this article, we will provide some advice on keeping counters, cooking equipment, and other surfaces clean around your commercial kitchen. For versatile and reliable commercial cleaning equipment, please visit our online store.
Sanitizing vs Cleaning a Commercial Kitchen
Of course, before we talk about cleaning surfaces, it is important to discuss the difference between sanitization and cleaning. For many commercial kitchens, vapor steam cleaning is a common method to clean and sanitize specific appliances. The high temperature of the steam can kill bacteria and help loosen food debris and grease. It is also safe for cleaning different appliances like ovens and fryers that will have food in them. But for cleaning surfaces, especially counters and various surfaces, it is important to be able to scrub away grease and food debris.
Commercial Kitchen Counter Scrubbing Equipment
Equipment like our BGCC500 is perfect for quickly cleaning counters and other kitchen surfaces. What makes this product unique is that, together with the BGCC1000, these two pieces of equipment utilize a set of interchangeable pads and brushes. While the BGCC500 is a handheld model that allows you to clean counters and surfaces, the BGCC1000 is a standing model for cleaning floors. With the interchangeable brushes and pads, you can use these devices on multiple surfaces and do multiple cleaning tasks.
What Should Your Daily Commercial Kitchen Cleaning Tasks Be?
On a daily basis, a restaurant or commercial cleaning service should clean/sanitize all of the food-prep areas and countertops. Likewise, they should clean the cutting boards and any other work stations. Appliances need to be degreased and wiped down. Sinks, grills, and fryers need to be cleaned out. All handles and kobs should be sanitized and wiped down. All dishes and utensils should be sent to the dishwashers, and likewise, uniforms should be sent to the laundry. Garbage needs to be taken out, and floors should be swept and mopped. Obviously, the appliances you have and the types of food you make may impact your daily cleaning tasks. For example, on a weekly basis, a fryer needs to have the oil switched out, vent hoods need to be wiped down, and you need to delime sinks and faucets.
Get Commercial Cleaning Equipment For Your Restaurant
If you need reliable commercial cleaning equipment for your business, we can help. We provide floor cleaning machines and scrubbing machines that can help restaurants, hotels, and other businesses manage their daily, weekly, and monthly cleaning checklists. For recommendations for your business, please give us a call.
