When it comes to cleaning kitchens there are certain specifications that are different than that of other industrial clients such as distribution or warehouse
facilities. If a kitchen is not cleaned frequently there can be a large degree of grease and carbon buildup related to cooking oils and other byproducts of the cooking process. As you can tell from these photos thick heavy grease coats stainless steel surfaces, ovens are charred with black soot, and floors have buildup around the edges of stationary and wheeled equipment. Whether a kitchen is cleaned nightly or sparingly this same level of buildup eventually occurs without a deep cleaning.
At ServiceMaster TBS, we pride ourselves on taking the proper steps to ensure a spotlessly clean kitchen. Check out these best practices for technicians during kitchen cleaning:
- Start from high to low and focus on stainless steel surfaces like hoods, walls and backsplashes, and other surfaces where chemicals could leave streaking as chemical runs toward the floor. Work from the top down and scrub surfaces with a green scouring pad, stainless scouring pad, or steel wool with de-greaser or oven cleaner for the heaviest stains. Take special care to scrub the surfaces but do not over apply pressure that could lead to scratching of the stainless steel. Wipe excess cleaning chemistry with a microfiber towel and rinse with plain water if any residue remains. It is the client’s preference whether stainless-steel polish is applied to shine up the stainless surfaces.
- When moving to clean the kitchen equipment it is important to remember that using too much water could damage internal components so take care not to over-saturate. The inside of hotline equipment like ovens, warmers, broilers, flat tops, burners, fryers, etc. often have baked-in grime so there is a balance between how long chemicals must dwell on surfaces and how much liquid can be used. Often oven
cleaner is used in these areas and heavier scrubbing with the use of metal scouring pads or brushes is required. Always rinse chemicals from cooking areas with a microfiber rag and clean water to avoid leaving any residue. Everything else will simply burn off. - When cleaning the outside of kitchen equipment, it is important to remember what we learned in both steps 1 and 2. External surfaces must be cleaned from top to bottom to avoid streaking of stainless steel and over-saturation can lead to burning out electronics. Besides these two factors cleaning is relatively simple in that there isn't the same amount of buildup as in walls and inside equipment except at the bottom feet or casters. Carefully wipe down with degreaser, rinse with water, and polish with stainless steel cleaner if required by the client. The bottom feet, wheels, and surrounding flooring will need to be scrubbed with a brush or scouring pad to remove build-up from an area that is often overlooked.
- Finally, scrub the floor with a rotary scrubber and de-greaser to remove the build-up of dirt and food as well as any liquid that has fallen to the floor throughout the cleaning process. More on ceramic tile restoration can be found here.
It is most important to keep your kitchen clean, especially from a health department standpoint, as you do not want to get a bad inspection rating and risk having your kitchen shut down. If you find yourself in a predicament, ServiceMaster TBS can help you out. Call us for a free inspection today!
