HOODZ recently contributed to the “Industry Voices” section of Retail & Restaurant Facility Business’s website, which focuses on facilities and operations maintenance issues for those in the retail and restaurant industry. VP of Franchise Operations, Breann Marvin-Loffing, offered four valuable tips for properly cleaning commercial kitchen equipment. The key to success lies in coupling day-to-day maintenance with professional deep cleanings. Here’s how to do that.
- Disassemble conveyor ovens and stoves for cleanings.
- Clean up spills as they occur.
- Use a brush or scraper to effectively clean surfaces daily.
- Hire processionals for regular conveyor oven deep cleanings with disassembly.
- Spray down the dumpster pad.
- Clean the dumpster area at least once a week.
- Use a dumpster deodorizer to deter rodents and small animals.
- Invest in regular professional exhaust hood cleanings.
- Include external kitchen hood cleanings in the regular cleaning and maintenance routines.
- Hire professionals to clean beyond what is immediately visible to ensure food safety and fire code compliance.
- Properly sanitize all cooking equipment.
- Prevent cross-contamination by thoroughly cleaning all work surfaces and equipment between uses.
- Consider investing in a soak tank service program to clean cookware like broiler grates, baking sheets, and fryer baskets.
- Ensure the professional soak tank service will be cleaning your equipment using a non-corrosive, non-toxic, biodegradable cleaning solution.
Learn more about these tips and making sure your commercial kitchen is properly and thoroughly cleaned by reading the full article here: 4 Tips for Cleaning Your Commercial Kitchen Equipment