FoodService News

5 Spring Cleaning Tips for Your Kitchen

SpringCleaning - CambroBlogSpring is in the air and what better time to embark on a spring cleaning overhaul of the kitchen? After all, the dining area isn’t the only space that deserves a makeover. Whether serving food in a hotel, a fast food establishment or a cafe, cleaning and sanitation are essential to running a successful business. A proper cleaning should include thorough sanitation of storage equipment such as shelving, spaces that frequently come into contact with food, and flooring.

1. Clean Out the Cooler and Freezer

The walk-in refrigerator and freezer are the busiest, and sometimes the scariest, areas in a restaurant operation. The constant loading and unloading, food spills, and sliding heavy #10 cans across the shelves are destined to wear out shelving eventually. Eventually, the degradation gets so bad that it can no longer be ignored. It’s also likely the local health inspector won’t ignore it either. If upgrading the entire shelving system is not an option, start in sections or areas. Remove all the contents, assess each item to see if it is still fresh, wipe down all the walls and shelving units, re-label the shelves to help maintain on-going organization and mop the floor. Finish up by reorganizing all the items in a neat and manageable system.

2. Give the Floors a Deep CleanFloorCleaning - CambroBlog - SpringCleaning

Keeping the kitchen floors clean is essential to maintaining a sanitary industrial kitchen. Rather than just using a mop and dishwater, a deep clean requires a bit more preparation. Use bleach for mastering tough spots and working on grout between tile. For main areas, scrub with hot water and liquid dish soap. To help minimize spills, consider putting a mat by the kitchen entrance. Also, make sure that employees quickly clean up any spilled food items to prevent them from drying on the floor.

3. Clean the Kitchen Hood

The kitchen hood is one of the most expensive pieces of equipment in a restaurant and is one that takes a lot of abuse from greasy foods, sauces and spills. To clean the hood, soak the filters for approximately 10 minutes and scrub them with dish soap and a non-abrasive brush until they are free from grease. Rinse and dry them before re-assembling. Use a soft cloth and hot soapy water to wipe away any stains on the outside of the hood. For stainless steel hoods, it is recommended to polish them with a dry microfiber cloth after cleaning the filters.

4. Degrease the Fryer, Griddles and Charbroiler Equipment

The fryer and grill are probably the greasiest items in an industrial kitchen, and become a safety hazard for fires if too much grease builds up. While cleaning a commercial fryer is anything but glamorous, it is one of the most important aspects of cleaning the kitchen. To start, drain the fryer of all previously used oil. Then pour a small amount of clean, hot water into the oil basket and agitate the water to loosen any oil residue or buildup. Scrub the interior by hand if there is a lot of oil buildup. For griddles and charbroiler equipment, scrape away any grease or crumbs, and then wipe with warm, soapy water. Make sure to move the equipment and scrub the entire area, as well as the appliances themselves.

5. Reorganize Shelves and Storage Areas

Check all the items in the dry-storage area, shelves and miscellaneous storage areas for any expired items, and arrange it so that the oldest products are at the front. Replace cracked lids, degraded, worn-out storage containers, label all containers and reorganize all the products for a better storage system. Having quality containers is one of the easiest ways to ensure food safety and organization.

Spring cleaning should not require spending additional funds on cleaners or wash cloths — just use existing sanitation products. Spring cleaning means spending more time cleaning difficult-to-reach areas or areas that might get overlooked during your daily cleaning routine. Go the extra mile for this year’s spring cleaning by scrubbing and disinfecting everything.

Your kitchen should be set up for maximum labor efficiency, food safety and functionality no matter the size of your operation. Simplify your spring cleaning by installing Cambro Storage Systems in your operation!

2 replies »

  1. Thanks for the tips! Cleaning my kitchen hood seems like something that any restaurant should check off their to do list. I’ve noticed some grease accumulating on my hood, so that’s something that I need to get on right away. Cleaning the filter in dish soap and water before trying to scrub them seems like a good way to make cleaning them easier. I usually try to scrape off all of the grease without soaking it, so doing that should make cleaning my kitchen filters much easier.

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