42-cleaning-tips-restaurantToday, professional cleaning in catering establishments has become not a luxury, but a real production necessity. Cleanliness of the premises is directly linked to the health of people who visit the restaurants, cafes, bars, and therefore the requirements of regulatory health authorities as to production and storage facilities are very high.

Hot Line / Food Preparation area

Cleaning of this space is the most time- and labor-consuming. Deep cleaning of the hot line is conducted mainly at night-time. At the initial stage of cleaning the filters are removed from the hoods and put into the degreasing solution, and all cutting boards which were in use are placed in a protein concentrate, the windows are washed. Next comes the turn of the walls; they are washed with a solution of a bactericidal alkaline detergent that is removes grease and oil very well from any solid surface.
Then the numerous kitchen appliances should be cleaned. The specifics of this type of work are that the cleaners often have to deal with the grease on the walls of the oven. For this purpose there are special cleaning agents in a form of concentrated gel, which has a strongly alkaline medium. The agent is applied to the walls of ovens and cooking tops, and after a while carbon deposits dissolve and can be easily washed off even with a sponge.
The next step is to clean refrigerator / freezer, previously removing products from it, then shelving, cabinets and work tables. For their cleaning the same cleaning agents can be applied as for the cleaning of walls.
A separate phase of deep cleaning is a power cutoff and the purification of all electric motors of the equipment from grease, oil and dust.
In conclusion, the floor is cleaned. First, all the focus is on ramps, draining. The degreasing chemical is poured in them, that dissolve all the grease deposited on the pipes, and at the end of the shift the enzymes friendly substance must be poured. It is composed of bacteria that decompose grease and at the same time eliminate the bad smell.
Next, the floors are washed by the floor scrubber using a universal kitchen cleaning detergent.
Regular daily cleaning of hot lines / food preparation areas is not so time-consuming. It includes cleaning of the equipment, working surfaces and floors.

Cold kitchen / Storage / Bakery

In the cold kitchen the main problem is associated with the juice from fruits and vegetables. But during daily cleaning using universal cleaning products for kitchens there should not be any difficulties in removing these stains. If the rules of food storage are observed, the warehouses can be cleaned only once a month. And the bakery available at the territory of a restaurant is equated by the complexity of cleaning to the hot line.

Dishwashing area

In addition to the basic steps of cleaning the dishwashing department, do not forget about the main functional purpose of these premises, in accordance with which it is equipped with a large stainless sink and dishwasher. Sink is designed for soaking and washing of kettles, grilles and other large cookware. To wash such cookware the detergents are used which have a neutral reaction and are absolutely safe for hands and do not require rinsing.
All other glassware used by restaurants is cleaned in the dishwasher, for which there are specialized detergents. They consist of a cleaning agent removing the main contaminations and rinse aid, which prevents the formation of streaks and reduces drying time of glassware. Thus, the dishwashing process is fully automated. We should not forget about the maintenance of the dishwasher itself. The main problem here is the high concentration of salts in tap water. Therefore, periodically run dishwashers idle, using special agent, cleaning their parts from limescale.

Equipment and inventory

To the large equipment used in cleaning refers the floor scrubber (floor washing machine). It has a big round brush, with the help of which it removes grease from the floor surface. Less bulky and more affordable is the cleaning inventory. This can be a bucket with reinforced back for removing water from the mop.

As you can see, the deep cleaning of the kitchen is a time- and labor-consuming process. The best and easiest way to get your kitchen sparkle is to entrust the cleaning to professionals like Pro Quality Office Cleaning Company. Our staff will do all the needed cleaning quickly and meticulously, without missing any, even smallest, spot. All you need is just to contact us!