Air Filters – check air filters in all refrigerators, ice machines and coolers. Browse our selection of commercial kitchen and restaurant cleaning products. Add 1 cup of vinegar to neutralize alkaline left by the cleaner. That makes it even more important that the area always stays spotless. Sign up today! Rinse the surface and dry immediately following cleaning to prevent contamination. Wash exteriors of other cooking equipment and refrigeration units Also consider hiring a professional commercial kitchen cleaning that uses state-of-the-art cleaning and disinfecting equipment and environmentally-friendly techniques, to help create a cleaner and safer kitchen and work environment. Make sure to sanitize and degrease your appliances after each use with the right cleaning … Need some help before you start? This isn’t just for aesthetics: some grades of stainless steel are bacteria- resistant. Kitchen pressure washing equipment, designed specifically for meeting the challenges of commercial kitchen cleaning, are also highly recommended to get the best cleaning results. Add commercial boil-out solution, allow solution to simmer for 15 to 20 minutes and drain the cleaning solution from the tank. Commercial kitchens use a lot of oil and grease, meaning they can clog your drains and pipes over time. As an operator of a commercial kitchen, being aware of how often to clean extractor components is vital. With the right equipment, commercial kitchens can be thoroughly and efficiently cleaned and disinfected. Since you frequently use them for food preparation, they should be cleaned a couple of times a day. From preventing food-borne illnesses to meeting local health and safety regulations, implementing the best practices in commercial kitchen cleaning will ensure that your establishment not only keeps the public safe but operates smoothly. In order to keep your stainless steel commercial kitchen tools and equipment in top condition, use a wet cloth and mild detergent to clean and wipe in the direction of the finish. Avoid using scrapers, wire brushes, steel wool, or anything else that might scratch the surface. For most kitchen equipment a 'Pressure Lance' with a nylon detailing brush is usually the best tool to use and an absorbent cloth to dry. Hold your spray bottle at least 8 inches away from the surface to avoid overuse. Unfortunately, mopping may be insufficient. According to the Centers for Disease Control and Prevention, more than 50 percent of foodborne outbreaks are linked to restaurants. We recommend a floor cleaning system that scrubs the floor and sucks up all the dirty liquid into a holding tank. Aside from regular equipment maintenance, there are other areas of your space that require a comprehensive cleaning on a daily, weekly and monthly basis. In some cases, you’ll need to take some extra steps. On tougher grease, a water-dampened cloth can help loosen the debris for removal. These may include opening a window or switching on the extractor fan; covering the floor area underneath and around the oven door; removing oven shelves for separate soaking/cleaning; and using a blunt instrument, such as a spoon, to loosen food residue without harming the surface of the oven. Find out what we're up to with the Parts Town newsletters. Maintaining Your Griddle: Tips and Techniques, LEARN HOW TO PROPERLY CLEAN YOUR GRIDDLE WITH OUR GUIDE. Cleaning Hard Surfaces Set any storage items to the side. This not only will keep the drains and piping clean, but it also helps improve downstream water quality and break down more waste. The kitchen’s exhaust system filters should also be routinely cleaned. Without regular cleaning, the system will fail to work properly, building up grease, contaminating the kitchen… Wash out the vent hoods every few months or sooner if you use a deep fryer on a daily basis. Always consult your manufacturer's operation manual for specific cleaning instructions. In case of streaking, wash smaller sections of … Using sponges and brushes, clean any residual oils, food particles and grime from your kitchen equipment. The takeaway? Train … Equipment Cleaning, sanitizing, and disinfecting is incredibly important in the foodservice industry to prevent cross-contamination and the spread of viruses. We can maintain your kitchen on a daily basis. Remember to clean the filters, as well, using the instructions found in your unit’s service manual. Baked-on stains are no match for professional kitchen cleaning products, while gloves will protect your skin from exposure to harsh, potentially toxic chemicals. If you are looking for pricing information on a Vulcan product, please fill out the form and a representative will contact you shortly. Carefully follow the directions on the detergent to … Given the busyness of the typical commercial kitchen, dirty floors are common in restaurants. Management should also engage in best practices by outlining a daily, weekly and monthly commercial kitchen cleaning schedule. Assess Appliances. Topping the list when it comes to safeguarding your commercial restaurant range investment? Why wait until your oven is smoking to clean it? Stainless steel is the preferred material in most commercial kitchen equipment. Once you remove all your items from the storage solution, clean off dust, crumbs or other loose debris with a vacuum attachment or microfiber cloth. Lightly rub the areas with a sponge to release the buildup. Regular cleaning with grease trap cleaning equipment not only prevents grease blockages, but also trims expenses in other ways, including minimizing repair costs and conserving water. Certainly, your … Throughout the course of the week, you and your staff should be thoroughly cleaning equipment. A cleaning solution of warmer water with soap or vinegar should do the trick. While food safety is the primary driver in commercial kitchen cleaning, there are other reasons to keep your kitchen clean. For daily maintenance, kitchen staff should use a brush or scraper to remove grease spills and debris. Always wear gloves and wash your hands after disinfecting surfaces. If detergent and water aren’t enough, such as in the case of baked-on grease, use baking soda or a commercial cream cleaner. Vulcan offers 12 categories of professional-grade kitchen equipment to choose from. If detergent and water … Countertop and hard surfaces are hotbed for bacteria growth. 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