{"id":6207,"date":"2022-06-16T08:05:00","date_gmt":"2022-06-16T08:05:00","guid":{"rendered":"https:\/\/fadein.es\/industrial-kitchen-cleaning\/"},"modified":"2023-09-20T16:48:30","modified_gmt":"2023-09-20T16:48:30","slug":"industrial-kitchen-cleaning","status":"publish","type":"post","link":"https:\/\/fadein.es\/en\/industrial-kitchen-cleaning\/","title":{"rendered":"Industrial kitchen cleaning"},"content":{"rendered":"<p>[et_pb_section fb_built=&#8221;1&#8243; _builder_version=&#8221;4.17.4&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_row _builder_version=&#8221;4.17.4&#8243; _module_preset=&#8221;default&#8221; width=&#8221;100%&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_column type=&#8221;4_4&#8243; _builder_version=&#8221;4.17.4&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_text _builder_version=&#8221;4.17.4&#8243; _module_preset=&#8221;default&#8221; header_2_font_size_tablet=&#8221;&#8221; header_2_font_size_phone=&#8221;25px&#8221; header_2_font_size_last_edited=&#8221;on|phone&#8221; global_colors_info=&#8221;{}&#8221;]<\/p>\n<h2>Everything you need to know for industrial kitchen cleaning<\/h2>\n<p>[\/et_pb_text][et_pb_text _builder_version=&#8221;4.17.4&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221;]<span style=\"font-weight: 400;\">Cleanliness and disinfection in a restaurant are essential for the customer to enjoy food and beverages safely and with the expected quality.<br \/>\n<\/span>[\/et_pb_text][et_pb_text _builder_version=&#8221;4.17.4&#8243; _module_preset=&#8221;default&#8221; custom_margin=&#8221;30px||||false|false&#8221; header_4_font_size_tablet=&#8221;&#8221; header_4_font_size_phone=&#8221;17px&#8221; header_4_font_size_last_edited=&#8221;on|phone&#8221; global_colors_info=&#8221;{}&#8221;]<\/p>\n<h4>Preliminary considerations for the effective cleaning of an industrial kitchen:<\/h4>\n<p>[\/et_pb_text][et_pb_text _builder_version=&#8221;4.17.4&#8243; _module_preset=&#8221;default&#8221; text_font=&#8221;||||||||&#8221; global_colors_info=&#8221;{}&#8221;]<\/p>\n<p><span style=\"font-weight: 400;\">1. Select the right products for effective cleaning.<\/span><\/p>\n<ul>\n<ul>\n<li><span style=\"font-weight: 400;\">You can contact Fadein, a specialist in the hospitality industry, for any questions you may have.<\/span><\/li>\n<li><span style=\"font-weight: 400;\">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.<\/span><\/li>\n<\/ul>\n<\/ul>\n<p><span style=\"font-weight: 400;\">2. Follow the instructions on the products.<\/span><\/p>\n<ul>\n<ul>\n<li><span style=\"font-weight: 400;\">Use appropriate dosages so that they do not contaminate the surface of the equipment.<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Let the products act for the established time, especially disinfectants. &#8211; The products must be contained in their original containers (with the label that identifies them). Never reuse these containers for other products.<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Use cleaning utensils and personal protective equipment, such as gloves and masks, if required.<\/span><\/li>\n<li><span style=\"font-weight: 400;\">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.<\/span><\/li>\n<li><span style=\"font-weight: 400;\">You can install equipment for dosing detergents and disinfectants in order to apply the products correctly, do not waste them and protect the environment.<\/span><\/li>\n<\/ul>\n<\/ul>\n<p><span style=\"font-weight: 400;\">3. Store cleaning and disinfection products in a fixed and closed place, where they do not mix with food, beverages or utensils.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">4. The utensils for cleaning and disinfection must be of specific use. &#8211; Do not use them for other activities. &#8211; After cleaning, leave them clean, well maintained and ready for the next use. &#8211; Store them in a fixed place away from food and beverages. &#8211; Keep the automatic dish, cutlery and glassware washing machines always clean and keep the interior parts in good condition, such as filters, trays, etc.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">5. Remember that cleaning and disinfection do not mean the same thing. &#8211; Cleaning removes dirt and food residues, which provide the conditions for microorganisms to multiply. &#8211; Disinfection consists of eliminating or reducing microorganisms so that they are not transmitted to the food we serve.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">6. Clean and disinfect utensils and appliances that are not frequently used before using them again.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">7. Proper cleaning of all restaurant materials, equipment and utensils will extend their useful life.<\/span><\/p>\n<ul>\n<ul><\/ul>\n<\/ul>\n<p>[\/et_pb_text][et_pb_text _builder_version=&#8221;4.17.4&#8243; _module_preset=&#8221;default&#8221; header_4_font_size_tablet=&#8221;&#8221; header_4_font_size_phone=&#8221;17px&#8221; header_4_font_size_last_edited=&#8221;on|phone&#8221; global_colors_info=&#8221;{}&#8221;]<\/p>\n<h4>What and how is an industrial kitchen cleaned?<\/h4>\n<p>[\/et_pb_text][et_pb_text _builder_version=&#8221;4.19.4&#8243; _module_preset=&#8221;default&#8221; hover_enabled=&#8221;0&#8243; global_colors_info=&#8221;{}&#8221; sticky_enabled=&#8221;0&#8243;]<\/p>\n<p><span style=\"font-weight: 400;\">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.<\/span><\/p>\n<p><span style=\"font-weight: 400;\"><\/span><\/p>\n<p><span style=\"font-weight: 400;\">1. Perform general cleaning and disinfection of the industrial kitchen and room after each service.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">2. Clean and disinfect each of the elements as often as necessary to avoid any risk of contamination.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">3. Clean and disinfect as a priority those elements that have been in contact with food during the service.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">4. If you find dirt and encrusted grease, soak the element in hot water and detergent. <a href=\"https:\/\/fadein.es\/producto\/milus\/\" target=\"_blank\" rel=\"noopener\"><br \/>\n  <strong>Milus<\/strong><br \/>\n<\/a>. Then, scrub it until the residues are removed and, finally, rinse it.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">5. Disassemble equipment that is made up of parts to ensure proper cleaning and disinfection of all corners.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">6. After cleaning, apply a chemical disinfectant. <a href=\"https:\/\/fadein.es\/producto\/fadein-707-v\/\" target=\"_blank\" rel=\"noopener\"><br \/>\n  <strong>Fadein-707-V<\/strong><br \/>\n<\/a> that reduces or eliminates microbes from surfaces and utensils that have already been cleaned.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">7. Prevent dirty water from equipment or utensils being cleaned from splashing onto other equipment or utensils that have already been cleaned and disinfected.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">8. After industrial kitchen cleaning and disinfection, rinse with plenty of hot, clean, potable and abundant water to avoid detergent residues.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">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.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">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.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">11. Critical elements:  <\/span><\/p>\n<ul><\/ul>\n<ul>\n<ul>\n<li><span style=\"font-weight: 400;\">Clean garbage garbage cans or waste containers with hot water and then disinfect them.<\/span><\/li>\n<li><span style=\"font-weight: 400;\">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. &#8211; 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. &#8211; The <span data-sheets-value=\"{\"1\":2,\"2\":\"limpieza de campana extractora de cocina industrial\"}\" data-sheets-userformat=\"{\"2\":8195,\"3\":{\"1\":0},\"4\":{\"1\":3,\"3\":5},\"16\":12}\">cleaning of industrial kitchen extractors is critical: clean<\/span>the 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.<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Thoroughly disinfect cold rooms and freezers, taking into account shelves, drawers, racks, walls, doors and floors.  <\/span><\/li>\n<li><span style=\"font-weight: 400;\">Wash crockery, cutlery and glassware in automated dishwashers, selecting the temperatures recommended by the manufacturers for the washing process to ensure maximum disinfection.<\/span><\/li>\n<li><span style=\"font-weight: 400;\">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.<\/span><\/li>\n<li><span style=\"font-weight: 400;\">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.).<\/span><\/li>\n<li><span style=\"font-weight: 400;\">You don&#8217;t have to clean and tidy the other areas of the restaurant as often, but don&#8217;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.).<\/span><\/li>\n<\/ul>\n<\/ul>\n<p>[\/et_pb_text][et_pb_text _builder_version=&#8221;4.17.4&#8243; _module_preset=&#8221;default&#8221; custom_margin=&#8221;50px||||false|false&#8221; header_4_font_size_tablet=&#8221;&#8221; header_4_font_size_phone=&#8221;17px&#8221; header_4_font_size_last_edited=&#8221;on|phone&#8221; global_colors_info=&#8221;{}&#8221;]<\/p>\n<h4>The cleaning plan for an industrial kitchen<\/h4>\n<p>[\/et_pb_text][et_pb_text _builder_version=&#8221;4.17.4&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221;]<\/p>\n<p><span style=\"font-weight: 400;\">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.  <\/span><\/p>\n<p><span style=\"font-weight: 400;\">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.  <\/span><\/p>\n<p><span style=\"font-weight: 400;\">The cleaning plan must be in writing and must take into account the following recommendations:  <\/span><\/p>\n<p><span style=\"font-weight: 400;\">1. Think about what needs to be cleaned.<\/span><\/p>\n<ul>\n<ul>\n<li><span style=\"font-weight: 400;\">Work surfaces, shelves, floors, walls and ceilings<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Cooking machinery (stoves, ovens, blast chillers, etc.)<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Small machinery and work tools (mixers, pallets, cutting boards, knives, etc.)<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Extractor hoods. <a href=\"https:\/\/fadein.es\/en\/cleaning-and-maintenance-of-industrial-kitchen-extractor-hoods\/\"><span data-sheets-value=\"{\"1\":2,\"2\":\"limpieza de campana extractora de cocina industrial\"}\" data-sheets-userformat=\"{\"2\":8195,\"3\":{\"1\":0},\"4\":{\"1\":3,\"3\":5},\"16\":12}\">Industrial kitchen extractor hood cleaning<\/span><\/a><\/span><\/li>\n<li><span style=\"font-weight: 400;\">Small cabinets and cleaning utensils<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Refrigerators and freezers<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Garbage bins<\/span><\/li>\n<\/ul>\n<\/ul>\n<p><span style=\"font-weight: 400;\">2. Organize by work areas the different elements to be cleaned.<\/span><\/p>\n<ul>\n<ul>\n<li><span style=\"font-weight: 400;\">The restaurant&#8217;s dining room<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Public restrooms<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Hot cupboard and waiters&#8217; work area<\/span><\/li>\n<li><span style=\"font-weight: 400;\">The different items of the kitchen (cold zone, hot zone, bakery, etc.)<\/span><\/li>\n<li><span style=\"font-weight: 400;\">The incoming goods area<\/span><\/li>\n<li><span style=\"font-weight: 400;\">The various warehouses<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Locker rooms and restrooms for personnel<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Staff dining room<\/span><\/li>\n<\/ul>\n<\/ul>\n<p><span style=\"font-weight: 400;\">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.  <\/span><br \/><span style=\"font-weight: 400;\">4. Describe how the cleaning is to be done.<\/span><\/p>\n<ul>\n<ul>\n<li><span style=\"font-weight: 400;\">Cleaning schedules<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Cleaning and disinfecting products to be applied<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Doses used<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Cleaning tools<\/span><\/li>\n<li><span style=\"font-weight: 400;\">The steps to be followed (dosing the product, immersing the utensils, applying the product for a stipulated time, rinsing, etc.)<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Security measures<\/span><\/li>\n<\/ul>\n<\/ul>\n<p><span style=\"font-weight: 400;\">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.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">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.<\/span><\/p>\n<p>[\/et_pb_text][et_pb_text _builder_version=&#8221;4.17.4&#8243; _module_preset=&#8221;default&#8221; custom_margin=&#8221;50px||||false|false&#8221; header_4_font_size_tablet=&#8221;&#8221; header_4_font_size_phone=&#8221;17px&#8221; header_4_font_size_last_edited=&#8221;on|phone&#8221; global_colors_info=&#8221;{}&#8221;]<\/p>\n<h4>Cleaning products for industrial kitchens<\/h4>\n<p>[\/et_pb_text][et_pb_image src=&#8221;https:\/\/fadein.es\/wp-content\/uploads\/2022\/06\/productos-recomendados-para-limpieza-cocina-industrial.jpg&#8221; title_text=&#8221;recommended products for industrial kitchen cleaning&#8221; _builder_version=&#8221;4.17.4&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221;][\/et_pb_image][et_pb_text _builder_version=&#8221;4.17.4&#8243; _module_preset=&#8221;default&#8221; custom_margin=&#8221;50px||||false|false&#8221; header_4_font_size_tablet=&#8221;&#8221; header_4_font_size_phone=&#8221;17px&#8221; header_4_font_size_last_edited=&#8221;on|phone&#8221; global_colors_info=&#8221;{}&#8221;]<\/p>\n<h4>Recommended bathroom cleaning products<\/h4>\n<p>[\/et_pb_text][et_pb_image src=&#8221;https:\/\/fadein.es\/wp-content\/uploads\/2022\/06\/productos-recomendados-para-limpieza-de-banos.jpg&#8221; title_text=&#8221;recommended products for bathroom cleaning&#8221; _builder_version=&#8221;4.17.4&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221;][\/et_pb_image][et_pb_text _builder_version=&#8221;4.17.4&#8243; _module_preset=&#8221;default&#8221; custom_margin=&#8221;70px||||false|false&#8221; global_colors_info=&#8221;{}&#8221;]<\/p>\n<p><span style=\"font-weight: 400;\">We hope this article has helped you to know everything you needed to know about how to clean an industrial kitchen. <\/span><span style=\"font-weight: 400;\">If you have any questions or suggestions for our next articles, you can write to us at <a href=\"mailto:info@fadein.es,\">info@fadein.es,<\/a> we will be happy to hear from you.<\/span><\/p>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Cleanliness and disinfection in a restaurant are essential for the customer to enjoy food and beverages safely and with the expected quality.<\/p>\n","protected":false},"author":1,"featured_media":8973,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[367],"tags":[],"class_list":["post-6207","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-feeding"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v27.2 (Yoast SEO v27.5) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Everything you need to know about cleaning an industrial kitchen | Fadein<\/title>\n<meta name=\"description\" content=\"Industrial kitchen cleaning. 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