Deep cleaning is a thorough process that’s essential for restaurant businesses, as well as other food establishments such as cafes or even schools with a canteen. Whether you’re redecorating, opening a new venue or simply trying to maintain the highest possible standards, it’s important to know what you should be doing when it comes to cleaning your commercial kitchen.
Deep cleaning is part of the daily routine of most kitchen staffs. However, in busy kitchens with lots of staff working, it’s easy to lose track of what’s actually considered ‘deep cleaning’. That’s why we thought it would be useful to provide you with some tips and advice to ensure that your commercial kitchen is always thoroughly sanitized and safe.
The short answer is: when it needs it. However, deep cleanings should only take place when a place needs them – don’t try to do one if there isn’t any need for it. It’ll be a waste of time and money. Sanitation levels, type of food served and frequency of visitors are just a few factors that should determine how often you need to clean your kitchen.
Typically, thorough cleanings should include vacuuming, mopping, changing trash bags and cleaning out appliances. Coffee machine and cappuccino machine cleaning is also mandatory. If your kitchen is large enough, it may require a two-day cleaning process – one day for mopping, vacuuming and trash disposal, one day for washing down walls and appliances, cleaning light fixtures etc.
If you’re going to schedule a deep clean in your restaurant, you need to ensure that it doesn’t interfere with your daily operations – remember that deep cleaning is meant for cleaning places that are usually left untouched in daily routine. Try to schedule deep cleanings when the kitchen is relatively quiet. Also, remember to consider your employees if you have lots of staff working in the restaurant – make sure that they’re aware of what’s going on ahead of time.
If you have enough staff, it’s probably best to hire a professional company that specialises in sanitation and hygiene for commercial kitchens, such as cleaningPRO . Our company is able to handle bigger tasks and have all the right equipment for the job. If you only have a few staff working in the kitchen, you can try dividing up different tasks between them or outsourcing specific jobs.
If you already clean your kitchen regularly, you probably know what needs to be done. However, it’s important to realize that deep cleanings are more thorough than usual and require more time and effort. Don’t do one randomly – schedule it when it’s really needed and when your kitchen is relatively quiet. If you need help finding a company that specializes in commercial kitchens, contact CleaningPRO today – we offer different packages designed for different needs and budgets.
Harry Virk is the director of CleaningPro Auckland. He has years of experience in the cleaning industry and his company is expert at providing exceptional cleaning services in Auckland. He has a passion for helping people and making sure that their homes are clean, tidy, and ready for visitors.