Whether at home or in a commercial setting, kitchen hygiene and cleanliness is always important. In particular, complying with food hygiene standards is of the utmost importance for commercial caterers. It is recognized good practice to implement a disciplined regimen of daily cleaning, for example at the end of a shift. This approach certainly goes a long way towards maintaining hygiene standards.
However, contaminants such as dirt, grease, and bacteria will inevitably accumulate over time in hard-to-reach places, such as behind or between work units, or on walls and ceilings. The best way to address this inevitable buildup is to schedule regular deep cleanings by professionals who have the knowledge, experience, and tools to efficiently clean those parts that cannot be easily cleaned on a day-to-day basis.
A professional kitchen deep cleaning contractor will perform the cleaning process in a logical and systematic manner. As an example, the contractor could follow a process along the following lines;
First of all, it is necessary to disassemble the various kitchen appliances in order to assemble their components to be immersed in a “dip tank”. A dip tank is a large container that is filled with a warm or hot degreasing solution. Components that can be removed for immersion include; Grease filters, oven trays, hobs and hob rings, frying pans, grill pans, disassembled fan units and other heavily soiled items. Components that can be disassembled are submerged in the immersion tank for a period of time according to the manufacturers guidelines.
Then, to prepare for cleaning the walls and surroundings where the kitchen will be exposed to water, all electrical items should be insulated and all exposed switches covered with waterproof polyethylene tape.
To reduce the mess and disruption that results from cleaning grease off appliances with a pressure steam cleaner, some kitchen items are often cleaned outdoors. If so, these are assembled and removed from the kitchen. Whenever possible, equipment is moved away from the nearest wall to ensure deep cleaning can be achieved both below and behind the equipment.
The internal areas to be cleaned are now scraped of all excess grease with wire brushes or scrapers, before a suitable cleaning solution is applied to the surfaces. Once cleaned, all excess dirt and cleaning chemicals are removed from all surfaces. Normally, walls and ceilings are thoroughly steam cleaned using a steam vacuum. Once this is complete, the team can move back into position.
Cooking and preparation areas are sanitized. A steam cleaner and wet vacuum equipment are often used to clean the floor areas.
Finally, the premises are tidied up, all debris and rubbish are removed, and the outdoor areas are tidied up. At the end of the cleaning job, the client will have the opportunity to verify the work and once satisfied, they can sign a client acceptance form. Deep cleaning is often done overnight to avoid scheduled operations in the kitchen. If so, then the cleaners may be responsible for shutting down. In this case, they will ensure that the site is secure and that the keys are returned to the designated place.
Professional kitchen deep cleaning companies can usually be flexible when scheduling a deep cleaning session, which can take a few hours to complete, so they will be quite prepared to work hours that avoid disrupting normal kitchen work hours. .
