FES-300x191.png.webp

UK SPECIALIST IN CATERING EQUIPMENT SPARE PARTS
Phone-alt Envelope User

Commercial Kitchen Cleaning Procedures 2025

Comprehensive Commercial Kitchen Cleaning Procedures: From Daily Tasks to Deep Cleans

Table of Contents of this Commercial Kitchen Cleaning Procedures Deep Dive

  • Daily Cleaning Tasks
  • Weekly Cleaning Tasks
  • Monthly Cleaning Tasks
  • Yearly Deep Cleaning
  • Cleaning Procedures for Major Catering Appliances
    • Dishwashers
    • Combi Ovens
    • Fryers
    • Grills & Griddles
    • Refrigeration Units
    • Ice Machines
    • Ventilation & Hood Systems
    • Other Key Appliances

Keeping a commercial kitchen clean is crucial for food safety, compliance with health regulations, and efficient operations. A rigorous cleaning schedule ensures that no area is overlooked and that all equipment remains in good working condition. In this comprehensive guide, we outline the commercial kitchen cleaning procedures you should follow on a daily, weekly, monthly, and yearly basis. We also provide specific cleaning guidelines for major catering appliances to help restaurant owners and kitchen operators maintain a spotless and safe kitchen environment.

Daily Cleaning Tasks

Daily tasks focus on basic hygiene and resetting the kitchen for the next day. These are routine cleanups that keep surfaces and equipment safe and prevent buildup of grime. Key daily cleaning tasks include:

  • Sanitize food prep surfaces and utensils: After each service, wipe down and sanitize all counters, cutting boards, and food prep areas. Wash knives, cutting tools, and smallwares. This prevents cross-contamination and maintains hygiene.
  • Clean cooking equipment surfaces: Wipe down grills, griddles, stove tops, and other cooking equipment to remove grease and food debris. Empty any grease drip trays. Keeping equipment like fryers and hobs clean daily prevents grease fires and off-flavors.
  • Wash dishes and maintain dishwasher: Run all dishes, pots, and pans through the dishwasher or three-sink system. At the end of the day, clean out the dishwasher’s filter and interior (remove food scraps) so it’s ready for the next use. Wipe down appliance exteriors such as oven doors, microwave interiors, and refrigerator handles.
  • Floors and drains: Sweep up food debris and then mop the kitchen floor with a degreasing cleaner. Pay attention to corners and under equipment. Clean and sanitise floor drains by removing any trapped food bits to avoid clogs and odours.
  • Trash and grease disposal: Empty all trash cans and recycling bins. Clean and sanitize the bins to deter pests. Safely dispose of used cooking oil or grease in proper containers (never down the drain) and wipe any spills around grease collection areas.

Weekly Cleaning Tasks Commercial Kitchen Cleaning Procedures

Weekly cleaning tackles deeper dirt and areas that don’t get fully cleaned every day. Scheduling a thorough cleaning once a week helps maintain long-term hygiene and equipment durability. Important weekly tasks include:

  • Deep-clean cooking equipment: Once a week, give a more thorough cleaning to ovens, ranges, grills, and fryers. Remove and scrub any removable parts (like oven racks or range burner grates). Perform tasks such as boiling out fryers to remove grease deposits and scrubbing griddles to eliminate carbon buildup. Always follow manufacturer instructions (e.g., consult manuals for brands like Rational or Hobart) on proper cleaning techniques for each appliance.
  • Refrigeration cleaning: Empty and wipe down the insides of refrigerators, freezers, and walk-in coolers. Discard any expired food. Clean shelves, interior walls, and door gaskets with a food-safe cleaner to prevent mould. This keeps your cold storage sanitary and smelling fresh.
  • Descale and sanitize appliances: Clean equipment that tends to build up lime scale or coffee residue. For example, descale coffee makers, espresso machines, and kettles to remove mineral deposits. Run a dishwasher cleaner or deliming agent in commercial dishwashers (like those by Winterhalter or Classeq) to prevent scale buildup. Clean microwave interiors thoroughly as well.
  • Ventilation and hood filters: Remove grease filters from the kitchen hood and wash them (either run them through a dishwasher if suitable or soak in a sink of hot water with degreaser). Wipe down the visible interior of the hood to remove any grease film. Keeping ventilation filters clean maintains proper airflow and reduces fire risk.
  • Floors, walls, and surfaces: Do a more intensive floor scrub at least weekly – move equipment on casters to clean underneath, and scrub grout lines if you have tiled flooring. Degrease walls and backsplash areas, especially behind cooking stations, to remove any grease splatter. Also sanitize high-touch points (door handles, switches, etc.) that might not get detailed in daily cleaning.

Monthly Commercial Kitchen Cleaning Procedures

Monthly cleaning involves heavy-duty tasks and preventative maintenance. By dedicating time each month to deep clean and inspect, you ensure long-term sanitation and catch issues early. Typical monthly tasks include:

  • Full equipment deep cleans: Perform an intensive deep clean of cooking equipment. This might include pulling appliances away from the wall to clean behind/under them and thoroughly degreasing ovens and other greasy components. Combi ovens should be delimed monthly (to prevent limescale buildup in steam generators) if they don’t have an automatic system.
  • Clean hard-to-reach areas: Tackle areas that are often neglected in daily/weekly cleaning. For example, wash and sanitize walls and ceilings (especially above cooking lines), clean light fixtures and ventilation covers, and scrub under heavy equipment that’s not moved often. Do a thorough clean of any grease traps as well – a monthly emptying/cleaning of grease traps prevents clogs and foul odors.
  • Refrigeration maintenance: Vacuum refrigerator condenser coils and clean drip pans to keep cooling efficient and odor-free. Defrost freezers if heavy ice has built up. Also, clean and disinfect refrigerator drain lines to prevent slime or blockages. This maintenance helps commercial fridges run efficiently and maintain safe temperatures.
  • Inventory and storage cleanup: Take time to empty and clean out dry storage areas and shelving. Sweep and mop storage room floors, and check all stock for proper rotation (discard expired items). This avoids attracting pests and keeps stock rotated properly.
  • Replace or service parts: Monthly or quarterly, check components like water filters (for ice machines, coffee makers, combi ovens) and replace them if needed. Inspect door seals on refrigerators and ovens; if gaskets are cracked or not sealing well, install new ones. Keeping up with these small fixes improves performance and hygiene.

Yearly Deep Cleaning Commercial Kitchen Cleaning Procedures & Tasks

At least once a year, schedule a comprehensive deep cleaning of the entire kitchen. Yearly deep cleans often involve professional services and allow you to address maintenance tasks that require downtime. Key yearly cleaning actions include:

  • Professional hood duct cleaning: Arrange for a certified cleaning of the entire ventilation system – the inside of exhaust hoods, all ductwork, and the exhaust fan. Over a year, grease accumulates in areas beyond the filters. A professional deep clean removes this hidden buildup and significantly reduces fire hazard. (Many kitchens with heavy frying or char-grilling do this bi-annually.)
  • Equipment overhauls and maintenance: Shut down and disassemble key equipment for a deep clean. Pull out every appliance to clean all sides, the floor beneath, and walls behind. At the same time, have technicians perform annual maintenance – inspect the fire suppression system, service major appliances (e.g., fryers, ovens), and replace any worn parts like seals or hinges.
  • Facility deep clean: Use this opportunity to deep clean building surfaces. For example, scrub or reseal floors and grout lines, and clean or repaint walls and ceilings. Aim to restore all areas to a “like new” level of cleanliness for easier maintenance going forward. Sanitize every inch of the kitchen, including less-used areas (storage rooms, ceilings above equipment, etc.), so that the entire facility is reset to a high standard of hygiene.

Cleaning Procedures for Major Catering Appliances

Different appliances in a commercial kitchen have specific cleaning requirements. Below is an overview of how to clean key pieces of equipment. Always follow the manufacturer’s instructions for safe and effective cleaning (for reference, FoodserviceSpares.com provides spares for popular brands like Hobart parts, Winterhalter spares, Rational, Lincat, Blue Seal, Britannia, Hoshizaki, and others mentioned below). Proper cleaning will extend the life of these appliances and ensure they operate efficiently.

Dishwashers

Commercial dishwashers (e.g. by Hobart, Winterhalter or Classeq) should be cleaned daily to keep them running efficiently and to maintain hygiene:

  • Daily: Remove food scraps and clean out the dishwasher after service. Drain the unit, then take out and rinse the filters/traps to clear debris. Wipe down the interior walls and door, and remove the spray arms to rinse out any clogged nozzles. Leaving the door open overnight can help the machine dry out and prevent mildew.
  • Weekly: Run a descaling (delime) cycle or use a dishwasher cleaner to remove mineral deposits and detergent buildup from the machine’s interior and heating elements. Inspect the door seal (gasket) and clean around it to ensure a tight seal and no trapped grime. Also, wipe the machine’s exterior and the surrounding floor area. Regular descaling keeps your dishwasher (and glasswasher) performing well and eliminates odours. This minimises the requirement for Winterhalter spares.

Combi Ovens

Combi ovens (combination steam/convection ovens from brands like Rational or Alto-Shaam) often have self-cleaning features, but they still require manual attention:

  • Daily: If your combi oven has an automatic cleaning cycle, run the appropriate program at the end of the day using the manufacturer’s recommended cleaning tablets or solution. If there’s no auto-clean function, manually wipe the oven’s interior after it cools. Remove all racks and pans, clean them separately, and wipe the inside walls, floor, and door with a non-abrasive cloth and a food-safe oven cleaner to remove grease and food residue. Don’t forget to empty and clean the drip tray.
  • Periodic: Delime the steam system as recommended (often monthly) to prevent limescale buildup in the steam generator. Many combi ovens will alert you when deliming is due. Also, regularly check and wipe the door gasket to keep it clean and pliable—this ensures the oven door seals properly. A clean combi oven not only lasts longer but also cooks food with consistent quality (no old odors or flavours).

Fryers

Fryers (e.g. models by Pitco, Frymaster, or Henny Penny) accumulate oil and grease, so a strict cleaning regimen is essential for safety and food quality:

  • Daily: Skim out food debris from the oil throughout the day and especially at closing. This prevents burned particles from tainting the oil. Wipe down the fryer’s exterior surfaces and any nearby walls or floors where grease may splatter. If your fryer has a built-in filtration system, use it daily to filter the oil (or use a portable filter unit) – clean oil cooks better and won’t break down as fast. Also, wash the fryer baskets in hot soapy water to remove grease.
  • Weekly: Perform a boil-out to deep clean the fryer. Drain the used oil completely and safely set it aside (or discard if it’s due for replacement). Refill the fryer with water and a fryer-cleaning chemical, then heat it (following the cleaner’s instructions) to simmer and dissolve grease build-up. Carefully scrub the interior of the fry pot and heating elements to remove carbonized oil. After boiling, drain and rinse the fryer thoroughly multiple times with clean water (any cleaner residue must be removed). Once the fryer is completely dry, refill with fresh oil. This weekly boil-out removes stubborn residue and keeps your fryer performing efficiently. Also remember to clean under and behind the fryer unit while it’s empty – a lot of grease can accumulate there over time.

Grills & Griddles

Cooking surfaces like flat-top griddles and charbroiler grills (from makers like Blue Seal, Lincat, etc.) need routine cleaning to prevent flavor contamination and carbon buildup:

  • Daily: After service, while the flat griddle is still warm, scrape it with a grill scraper or spatula to remove excess food bits and grease. For stainless steel griddles, you can also use a grill brick or pad to scour off any stuck-on residue (for chrome-plated griddles, use only non-abrasive methods as recommended by the manufacturer). Empty and clean the griddle’s grease trough at the end of each day. For charbroilers, brush the grill grates with a stiff wire brush to remove char and grease, and empty any grease drip tray or pan beneath the grates.
  • Weekly: Give grills and griddles a deeper cleaning. Once the griddle is cool, use a food-safe degreaser on the surface, let it sit to soften deposits, then scrub and rinse thoroughly. After a deep clean, re-season cast iron or steel griddle plates with a light coating of oil to prevent rust. For charbroilers, remove the grate sections and soak or scrub them in hot water and degreaser. Clean any burners or radiant plates under the grates by brushing off ash and grease. Doing this weekly prevents excessive buildup that can cause flare-ups or uneven heating.

Refrigeration Units

Refrigerators and freezers (e.g., True, Williams, or Polar brands) should be kept clean to ensure food safety and efficient cooling:

  • Daily: Wipe up any spills inside coolers and freezers immediately – dried-on spills can harbor bacteria or mould. Wipe the door handles and gaskets with a sanitizer solution daily, as these are high-touch areas. Ensure nothing is blocking the doors from closing tightly.
  • Weekly: Organize and clean the interior. Remove items section by section and wipe shelves and interior walls with a mild disinfectant or sanitizer. This is a good time to check for expired or spoiled food and discard it. Also, gently clean the door gaskets (seals) with warm soapy water to remove any grime – this helps them maintain a good seal.
  • Monthly: Unplug units briefly and clean the condenser coils (usually found at the bottom or top of the unit) using a brush or vacuum – removing dust and grease from coils is critical for the refrigerator to dissipate heat properly. Clean out the drain pan (the tray that collects condensate water) to prevent slime or odors. If you have walk-in coolers or freezers, schedule a monthly or quarterly thorough cleaning: wipe down all walls, fan guards, and racks, and defrost the freezer if excessive ice has accumulated. A well-maintained refrigeration unit will hold temperature consistently and use less energy.

Ice Machines

Ice makers (such as Hoshizaki or Scotsman machines) require regular sanitisation since ice is considered a food product. A dirty ice machine can breed mould or bacteria, so include it in your cleaning schedule:

  • Weekly: In between deep cleans, at least wipe down the ice bin interior and exterior with a food-safe sanitizer. Wash the ice scoop and its holder daily (treat the scoop like any other food contact utensil).
  • Monthly/Quarterly: Perform a full cleaning as instructed by the manufacturer. This usually involves emptying all ice from the machine, then running a cleaning solution through the machine’s water system. Use the recommended ice machine cleaner (often a nickel-safe acid cleaner) to remove scale and mineral deposits. After the cleaning cycle, thoroughly rinse the system, then run a sanitizing solution through to disinfect the water lines and ice bin. Scrub any removable parts (like water troughs, shields, and filters) and rinse them well. Once you restart the machine, throw out the first batch of ice to ensure no cleaner or sanitizer remains. Regular deep cleaning of your ice machine keeps ice tasting fresh and prevents slime or algae growth inside the unit.

Ventilation & Hood Systems

Your kitchen exhaust hood and ventilation system protect you by removing smoke and grease-laden air, but they must stay clean to do their job and to comply with fire codes:

  • Daily: Wipe the exterior of the hood and the accessible interior edges to remove grease splatters. This quick wipe prevents grease from accumulating or dripping onto surfaces below.
  • Weekly: Take out the metal grease filters from the hood and clean them thoroughly. You can run many baffle filters through a dishwasher or soak them in a sink of hot water with degreasing detergent. Once clean and dry, put them back securely. While filters are out, quickly inspect the interior of the hood (the plenum) with a flashlight – if you see significant grease buildup beyond the filters, it may be time to schedule a professional cleaning of the ducts.
  • Yearly: As noted in the yearly tasks, have a professional company perform a complete hood and duct cleaning to comply with TR19 at least once a year (more frequently for high-volume operations). They will scrape and wash the inside of the hood, all ductwork, and the exhaust fan to remove hidden grease. This not only mitigates fire risk but also keeps the ventilation system running efficiently. Maintaining your hood by keeping filters clean and scheduling professional cleanings will ensure that your kitchen has proper airflow and remains safe.

Other Key Appliances

  • Mixers, Blenders & Food Processors: Immediately after use, disassemble these appliances (remove bowls, blades, attachments) and wash everything in warm soapy water. Wipe down the machine bases and controls to remove any splatter. Sanitize blades and attachments to prevent bacterial growth.
  • Meat Slicers: Disassemble slicers (blade, guard, and carriage) and clean and sanitize all parts after each use. Pay attention to the blade and any crevices where food residue can hide. Proper slicer cleaning is critical to prevent bacteria (like Listeria) build up on the equipment.
  • Coffee Machines, Microwaves & Toasters: Clean these smaller appliances regularly. Wipe microwave interiors daily (and cover food to prevent splatters). Empty toaster crumb trays frequently to avoid buildup. Descale coffee makers and hot water boilers periodically per the manufacturer’s instructions to prevent limescale. Always sanitize any parts of these appliances that contact food or drink.

By sticking to a structured cleaning routine—from quick daily chores to yearly deep cleans—you’ll keep your commercial kitchen hygienic, efficient, and compliant with health regulations. A clean kitchen protects customers, extends equipment life, and upholds your restaurant’s reputation.