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Everything you need to know for industrial kitchen cleaning

Cleanliness and disinfection in a restaurant are essential for the customer to enjoy food and beverages safely and with the expected quality.

Preliminary considerations for the effective cleaning of an industrial kitchen:

1. Select the right products for effective cleaning.

    • You can contact Fadein, a specialist in the hospitality industry, for any questions you may have.
    • Fadein can help you to organize the cleaning tasks and to draw up a comprehensive cleaning and disinfection plan for your restaurant. They can also offer you the training of the personnel who will carry out the cleaning work.

2. Follow the instructions on the products.

    • Use appropriate dosages so that they do not contaminate the surface of the equipment.
    • Let the products act for the established time, especially disinfectants. – The products must be contained in their original containers (with the label that identifies them). Never reuse these containers for other products.
    • Use cleaning utensils and personal protective equipment, such as gloves and masks, if required.
    • Have available the technical data sheets and safety data sheets where you will find information on the use of the product and advice on handling, dosage and storage.
    • You can install equipment for dosing detergents and disinfectants in order to apply the products correctly, do not waste them and protect the environment.

3. Store cleaning and disinfection products in a fixed and closed place, where they do not mix with food, beverages or utensils.

4. The utensils for cleaning and disinfection must be of specific use. – Do not use them for other activities. – After cleaning, leave them clean, well maintained and ready for the next use. – Store them in a fixed place away from food and beverages. – Keep the automatic dish, cutlery and glassware washing machines always clean and keep the interior parts in good condition, such as filters, trays, etc.

5. Remember that cleaning and disinfection do not mean the same thing. – Cleaning removes dirt and food residues, which provide the conditions for microorganisms to multiply. – Disinfection consists of eliminating or reducing microorganisms so that they are not transmitted to the food we serve.

6. Clean and disinfect utensils and appliances that are not frequently used before using them again.

7. Proper cleaning of all restaurant materials, equipment and utensils will extend their useful life.

    What and how is an industrial kitchen cleaned?

    The purpose of cleaning and sanitizing is to eliminate or reduce to an acceptable level the number of microorganisms and bacteria that may be present on equipment, work surfaces, utensils and also on the hands, clothing, etc. of food handlers, whether they are cooks or waiters in the dining room service.

    1. Perform general cleaning and disinfection of the industrial kitchen and room after each service.

    2. Clean and disinfect each of the elements as often as necessary to avoid any risk of contamination.

    3. Clean and disinfect as a priority those elements that have been in contact with food during the service.

    4. If you find dirt and encrusted grease, soak the element in hot water and detergent.
    . Then, scrub it until the residues are removed and, finally, rinse it.

    5. Disassemble equipment that is made up of parts to ensure proper cleaning and disinfection of all corners.

    6. After cleaning, apply a chemical disinfectant.
    that reduces or eliminates microbes from surfaces and utensils that have already been cleaned.

    7. Prevent dirty water from equipment or utensils being cleaned from splashing onto other equipment or utensils that have already been cleaned and disinfected.

    8. After industrial kitchen cleaning and disinfection, rinse with plenty of hot, clean, potable and abundant water to avoid detergent residues.

    9. It is very important to let the surfaces dry in the air and avoid humidity, since it favors the growth of microorganisms. If you need to dry them quickly, do it with single-use paper.

    10. To prevent dirt and bacteria from being transferred between foods, between preparation and preparation, clean and sanitize work surfaces and cooking utensils that you have used.

    11. Critical elements:

        • Clean garbage garbage cans or waste containers with hot water and then disinfect them.
        • Clean and disinfect kitchen machines and equipment such as ovens, microwave ovens, deep fryers, blenders, blenders, mincers, etc., depending on their use. Disassemble the parts (trays, shelves, etc.) to clean them and remove grease and food debris, both inside and outside. – Do not use this equipment to leave objects on it or inside it, because if you do, you are more likely to forget to clean all the parts. – The cleaning of industrial kitchen extractors is critical: cleanthe fume hood also according to the use you make and according to the frequency recommended by the manufacturer. Clean the exhaust pipe to avoid fires in the kitchen.
        • Thoroughly disinfect cold rooms and freezers, taking into account shelves, drawers, racks, walls, doors and floors.
        • Wash crockery, cutlery and glassware in automated dishwashers, selecting the temperatures recommended by the manufacturers for the washing process to ensure maximum disinfection.
        • Clean and disinfect handles, handles, door handles, faucets and switches that frequently come in contact with the hands of cooks and waiters, since microorganisms are transmitted through hands.
        • Thoroughly clean and disinfect walls, ceilings, windows, screens, etc. that are not soiled on a daily basis, according to a frequency set by the facility (weekly, biweekly, monthly, etc.).
        • You don’t have to clean and tidy the other areas of the restaurant as often, but don’t forget to do so either. These are storage areas for food, beverages, garbage and other materials; and also areas with machinery (boilers, accumulators, air conditioners, water softeners, electric generators, laundries, etc.).

      The cleaning plan for an industrial kitchen

      To be efficient and obtain satisfactory results in the cleaning and disinfection of an industrial kitchen, it is necessary to plan and organize cleaning tasks, both daily and less frequent (weekly, fortnightly, monthly, etc.). The mandatory tool is the Restaurant Cleaning and Disinfection Plan. Follow-up and supervision must be in writing.

      A written cleaning plan will help you to schedule and select the best method of cleaning and disinfection of the facility, surfaces, equipment and utensils; and aims to keep them always available, clean and disinfected. This is the tool that allows you to review the items that you have cleaned and those that you have not, and also alerts you to those that are overdue or those that have been forgotten.

      The cleaning plan must be in writing and must take into account the following recommendations:

      1. Think about what needs to be cleaned.

        • Work surfaces, shelves, floors, walls and ceilings
        • Cooking machinery (stoves, ovens, blast chillers, etc.)
        • Small machinery and work tools (mixers, pallets, cutting boards, knives, etc.)
        • Extractor hoods. Industrial kitchen extractor hood cleaning
        • Small cabinets and cleaning utensils
        • Refrigerators and freezers
        • Garbage bins

      2. Organize by work areas the different elements to be cleaned.

        • The restaurant’s dining room
        • Public restrooms
        • Hot cupboard and waiters’ work area
        • The different items of the kitchen (cold zone, hot zone, bakery, etc.)
        • The incoming goods area
        • The various warehouses
        • Locker rooms and restrooms for personnel
        • Staff dining room

      3. Establish the frequency of cleaning and disinfection of each element, which will be defined by the use made of the facility, surface, equipment or tool.
      4. Describe how the cleaning is to be done.

        • Cleaning schedules
        • Cleaning and disinfecting products to be applied
        • Doses used
        • Cleaning tools
        • The steps to be followed (dosing the product, immersing the utensils, applying the product for a stipulated time, rinsing, etc.)
        • Security measures

      5. Determine the person responsible for the execution of the cleaning and also the person in charge of supervising the effectiveness achieved. TIP: Post the Cleaning and Disinfection Plan on a bulletin board so that all personnel have the information at their fingertips, or in appropriate work areas.

      The person who cleans the industrial kitchen will have to write down each day what he/she has cleaned. In this way, you will be able to show the person in charge (the person supervising the cleaning) the work you have done. This will allow the person in charge to organize these cleaning and disinfection tasks more carefully and also to detect items that have been left behind or forgotten.

      Cleaning products for industrial kitchens

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      We hope this article has helped you to know everything you needed to know about how to clean an industrial kitchen. If you have any questions or suggestions for our next articles, you can write to us at [email protected], we will be happy to hear from you.

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